http://savoringkentucky.com/wordpress FOOD | DRINK | GROWERS | COOKS | MARKETS | RESTAURANTS | LAND | RECIPES Thu, 20 Nov 2008 22:39:44 +0000 http://backend.userland.com/rss092 en As promised last week, I bought my first Hubbard squash over the weekend, but I haven't attacked it yet -- and the feeling is mutual. It has left me alone, too, so far. A witty friend who is a superb pie-maker in another Commonwealth sent me some photos (including Kitty With ... http://savoringkentucky.com/wordpress/2008/11/20/squashingpumpkins/ It's thrilling when excellence, delight, wonder, fun, flavor and Kentucky-ness all meet on one historic street corner in the Commonwealth, as they do at 700 West Main in Louisville. That's the location for 21c Museum Hotel and Proof on Main restaurant. All this has something to do with the photo above, ... http://savoringkentucky.com/wordpress/2008/11/19/the-proof-is-in-the-bourbon-red-kentucky-turkey/ I have a dear friend and cooking muse who stuffs cabbage rolls from scratch, and has given me a hands-on stuffing lesson. She generously allowed me to post her perfect recipe here. I have made the recipe several times, and it is decidedly worth the effort. Browsing a library copy ... http://savoringkentucky.com/wordpress/2008/11/18/unstuffed/ Cooking real food from scratch has always been my delight -- even my therapy. When Alice Waters spoke  at the first Growing Kentucky conference about expanding our pleasure and life satisfaction by taking time to seek out and prepare food, and when Barbara Kingsolver described the joy of eating foods ... http://savoringkentucky.com/wordpress/2008/11/17/findinglocal/ Saturday, November 15, 2008: So chilly and wet and windy one wonders why any growers would show up at the Lexington Farmers Market. Yet several had promised they would be there, so I went, too. Every Saturday I get to sleep in much later than the farmers, and I can always ... http://savoringkentucky.com/wordpress/2008/11/16/wintermarket/ The rocky, light brown, clay-ey soil where Mother and Dad gardened in wonderful Wayne County must have just what it takes to grow fine winter squashes. I grew up loving the sweet autumn taste and comforting feel of baked acorn and butternut squash. Once I left the family garden and ... http://savoringkentucky.com/wordpress/2008/11/13/squash-terror-or-make-that-terroir/ I always meant to try making cassoulet, a slow-cooked stew of beans and flavorful meats and poultry prepared, with many variations, in southwestern France. Often cassoulet includes duck or goose confit. Here's a Paula Wolfert recipe for cassoulet in the style favored in Toulouse. I may not have to spend a week ... http://savoringkentucky.com/wordpress/2008/11/12/cassoulet/ It's milk all over the place, for some reason, not spilled, but compelling a new consideration. My sharp-eyed librarian friend pointed me toward Milk, a new book of history and recipes by Anne Mendelson, and Milk in the Land, a documentary film that "examines the relationship between the popular ... http://savoringkentucky.com/wordpress/2008/11/11/milk-all-of-a-sudden/ Dana Reed, orchardist and co-owner of Reed Valley Orchard, gave me an impromptu lesson in flavor-building recently. I asked, "Why does every piece of fruit I eat from Reed Valley Orchard have so much flavor? How do you do it?" Dana credits God's goodness, and then names some factors and practices ... http://savoringkentucky.com/wordpress/2008/11/11/how-does-all-that-flavor-get-into-that-apple/ It was chilly Saturday (November 8, 2008), and the numbers of both farmers and customers at the Lexington Farmers Market had dropped in just seven days. This was Reed Valley Orchard's last Saturday at the 2008 Market, though their excellent store at the Orchard (see map) will be open through ... http://savoringkentucky.com/wordpress/2008/11/09/reedflavor/