The key to this dish is to keep your squash dry which is pain in the ass, but doable. I honestly prefer to make this with leftover boiled squash because it readily gives up its moisture over night in the fridge.
This is a chunky, rustic version of mashed potatoes. I use yellow potatoes as I don't peel them. Russets are a little too much, for me. As always, you do you.
Happy cooking.
This barbecue sauce is super easy to make and I hope you dig sweet because it brings in the sweetness without shame or fear or doubt. Luckily, that sweetness is mitigated by the apple cider vinegar.
You do not need to bake this pie. It's an icebox pie. The truth is, the key lime juice is so acidic, nothing can live in it. It's basically egg yolk ceviche if you want to get right down to it. I mean, I wouldn't add raw shrimp, but you know, you do you.
I’ll post a recipe when I’m happy with it. I’m certainly not there yet. The first time worked out perfectly, the second time, verifying everything was a bit lackluster.
If you’re not familiar, Bechamel is the milk gravy from which springs many delightful daughter sauces like Mornay, Soubise, Nantua, et cetera. It starts by poaching and onion pique (onion, bay leaf, cloves) in whole milk (or half and half for you sensualists out there – you have my respect) and then adding the onionmilk to a blonde roux (fat, usually butter and flour cooked together until the flour no longer smells raw) and seasoned with salt, white pepper and nutmeg.
