Hello and welcome to Here In Franklin’s Table.
Would you like a glass of wine? Red or white?
A beer? Let’s see…I’ve got some Harpoon IPA, Budweiser…oh, and there’s some Sierra Neveda Pale Ale too.
Please, just don’t ask for iced tea because despite my Southerness, I don’t drink it and hardly ever make it.
If you found your way here from my other blog, welcome. If you stumbled in, glad to meet you.
This is where you’ll find the occasional recipe…shopping tips…commentary on the state of food and whatever else comes to mind. The food in the header all came from the local farmer’s market, except for the herbs, which came from my own backyard. The squash and sage are in my oven right now and smell delicious. Here’s the recipe.
Wait, before I give you the recipe, you should know that I’m not a real measurer, so amounts tend to be approximate. But here’s a good rule of thumb…start with a little and add as you go. Remember, you can always add, but you can never take away.
Here’s what I used:
Six young yellow squash
2-3 tablespoons butter
About 1/2 cup of finely grated reggianito Argentinian cheese–now I’m just showing off here–any parmesean-type will do, EXCEPT that powder in the green can
About 1/2 cup of finely grated cheddar
1 heaping wooden spoonful each of sour cream and Hellman’s mayo
2-3 Tablespoons fresh chopped sage
2-3 Tablespoons chopped onion
A few dashes red pepper to taste
Kosher salt to taste
2 eggs, lightly beaten
Slice up the squash–if they’re young, you don’t have to bother with peeling them. Simmer them in a covered pot until tender, about 20 minutes. Drain.
Put the squash in a good-sized bowl. Add butter and stir.
Add other ingredients, a little at a time. Mix all and taste before adding egg. Adjust as necessary. Pour into 9×9 dish. Bake at 350 for about 30 minutes or until set.
This blog is a work in progress and if there’s anything in particular you’d like to see, please let me know. If I can make it, I’ll tell you. If I can’t, I’ll try to steer you in the right direction.
Ok…squash is almost done. Time to get the chicken on the grill.
Here In Franklin's Table 
sounds delish. I wish I could find sour cream here! By the way, I never measure anything when I cook. The only thing I use my measuring cup for is to know how much coffee to put into the coffee filter in the morning. After all this time, I still can’t eyeball it. But cooking? If you can learn to cook without measuring, you can really COOK. Anyone can just follow a recipe.
Blue…so glad to see a familiar name as HIFT’s first comment! Can’t you get creme fraiche? Or what about yogurt? That would work in some cases. In any case, thanks for stopping by. Not sure how this will go, but we’ll see.
Cindy, what a great idea! I look forward to reading this new blog. Yay!
Susie–Thanks…I’m not sure how it’s going to work exactly, but I’m ready to give it a shot!
I love to cook and am always experimenting with new recipes and ideas. I can’t wait to get some great suggestions. The squash sounds wonderful.
Sarah–like I said, it’s a work in progress, but I’m glad you stopped in.
Yum. The more you write (and cook), the better.
Karen
I’ve added you into the “food” section of my google reader – I love food blogs.
I’m looking forward to learning some new recipes!
Can I come over? Any of the beer sounds just fine. The squash sounds like it really needs to meet me and my fork. I could bring something. . .maybe some little boys?????
Yum…I’m at work right now and STARVING. This isn’t helping 🙂 I would love to see a picture of the food. Sometimes when I see something in a photo, it makes me realize that I HAVE to make it.
And now I think you are even more awesome than before. Didn’t even know that was possible!
Tell me how to bake or broil fresh fish. Fry or saute, no problem. Put it in the oven and it’s either over or under-done.
Oh, and measure? I never cook something the same way twice, other than by accident.
KA–sounds like you had some pretty good peach ice cream this weekend.
Beth–thanks! I’m not sure exactly where this is going, or how often I’ll be posting, but stay tuned.
Julie–of all people, you don’t need an invitation. You know where to find us.
Gwen–I’m working on the photo angle…I did take the picture on the header and it turned out ok.
MG–would you please move to Franklin and just be my personal cheerleader? Or we can trade–6 months in Tennessee, 6 months in Missouri. How’s that?
Dave,
I never broil fish for the simple reason that it’s messy and stinks up the house. Besides, I have a great grill just a few steps away. As for baking, totally depends on the type/thickness of the fish, but wrapping it in foil is a great way to keep it moist. For mild white fish like flounder, drizzle with olive oil or add a pat or two of butter, sprinkle on some fresh herbs–dill is usually great with fish–and kosher salt and pepper. Maybe a little paprika. Wrap it tight and bake for about 12 minutes at 375. I tend to like my fish well done, so you might want less time. A thicker, oiler fish like salmon can take stronger flavors, so think garlic, soy and citrus…but the foil is still a great technique. Let me know if this works for you and thanks for stopping by!
Thanks, I’ll give it a try with something cheap the first time.
I’ve never made YOUR squash dish auntie but it sounds delightful! I have tons of sage that I need to use up! What about some recipes with thyme??? My thyme runneth over!!!
Niece, Ohhhh…thyme is sooooo yummy…olive oil, lemon juice and fresh thyme are one of the best chicken marinades ever. Or put a little thyme under chicken skin, rub with olive oil and bake or grill. Thyme and chicken are a match made in edible heaven! If you’re baking a whole chicken, shove that thyme in the cavity with a halved lemon and some onion.
I’ve never cooked a whole chicken! Crazy, huh?! I’m intimidated and think it will go to waste with my little family. I will try the thyme, lemon, oil combo with the chicken.
Nice work. I’m a big cheese fan, too. When I lived in France last year, I ate it everyday. I can relate to the cheese tray and the smell! But the taste was always worth it.The region was famous for 3 different cheeses but I can’t spell them. I’ll look it up for you.
Also, one of the restaurants in Opryland Hotel has a cheese tray with exoctic EXPENSIVE cheeses from around the world.
Keep up the good work!
Debi-thanks for stopping by. Where were you in France? I think I need to hear more about that. Maybe at the next Mapledene gathering!
I baked some cod over the weekend using olive oil rather than butter and adding some basil to the dill. Great taste though I should have given it more than 9 minutes.
First time I’ve made good baked fish. Thanks.
A newly invented (for me) vinaigrette for tomatoes:
Equal parts olive oil and dark balsamic vinegar.
Salt, pepper, basil, dill, garlic. Shave Parmesan over the top.
Dave–fish is tricky…but now you have a technique that you can play around with. The vinaigrette sounds great…thanks for sharing. Shaved Parm…yum.