Enchiladas, Part II

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I shouldn’t even consider a re-made of my most successful post, especially since it involves a recipe from my amazing mother, but I can’t help myself. Enchiladas are so beautifully versatile, it would be like sticking with one kind of pizza for the rest of your life (home made pizza recipe coming up soon– stay tuned..). And no one is that foolish, right?

I know my mother will forgive me. She’s a real bro like that.
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12 Holiday Food Comas: Rosemary Squash Casserole

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I know it’s wrong, but sometimes I just pour heavy cream on things. Just…all over it. Strawberries, peaches, waffles, my hand, etc. Usually those moments are influenced by the emotional eating part of my brain that says things like “If you’re sad, food will make you happy!” and other illogical things.

In this instance, however, the cream is not so random and impulsive. It melds wonderfully with the herbs and squash, creating a wonderful cold-weather dish that pairs beautifully with almost anything (…like more cream?). Be fairly generous with the salt and pepper and don’t try and go “lean” with skim milk— it will separate in the oven and not thicken properly while the dish cools.

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Rosemary Squash Casserole
1 1/4 c heavy cream
2 sprigs fresh thyme
1 t chopped fresh sage
1 t chopped fresh rosemary
1/2 c grated parmigiano
1 small butternut squash, peeled
2 small russet potatoes
1 small sweet potato, peeled
2 t salt
pepper

Preheat your oven to 375 and grease an 8″ x 8″ baking pan. In a small saucepan over low heat combine the herbs and cream, stirring frequently. Meanwhile, thinly slice the squash and potatoes. Layer them in the pan with the salt, pepper, and parmigiano (sprinkle them every time you make a new layer). When the cream is hot, fish the thyme sprigs out and pour the cream over the potatoes and squash in the pan. Bake for 35-40 minutes or until golden brown and bubbly. Let rest for about an hour or two, to give the cream time to thicken. Warm gently when ready to serve and sprinkle with additional parmigiano. Nomnom!

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Meat Lasagna

Oh sure.  You could slap some beef ragu on some penne, maybe mix in a little cream if you’re feeling frisky, and then call it a day.  But where’s the love?  The comfort? The blood, sweat, tears??  If you want people to think you’re merely average then I implore you to follow through with the above method of entertaining.  It’ll get you a solid 3 out of 5.

But not this lady.  I want people (and by people, sometimes I mean just me…sometimes it’s all just for me!) to know that I positively slaved over a complicated process that would make even Leonardo cross his eyes in wonderment.  And why?

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