Tastes like fall: curried delicata squash and chick peas

One of the many wonderful things about upstate New York is seasons, and my  season is fall!

I can’t wait for squash stews, pumpkin pies and the vibrant colors of autumn leaves.

Delicata squash  might be my favorite squash because it doesn’t require peeling.

This is what I made with the first delivery of squash from our CSA.

curried delicata squash and chicke peas
Roasted Delicata squash and chick peas
Ingredients:
• 2 squash (delicata or acorn)
• Chick peas – 1 cup
• Garlic- 2 cloves chopped finely
• Oil – 3 T (vegetable or olive oil)
• Cumin (I like whole) – 2 tsp
• Fresh chopped onion – 1 small.
• Turmeric – 1 tsp
• Coriander – 1/2 tsp (optional)
• Salt – 2 tsp
• Parsley or Cilantro – optional garnish
Instructions:
1) Halve the squash and, with a spoon, carve out and discard the seeds. Slice into inch chunks.
2) Toss together with chick peas, garlic, olive oil, coriander and cumin and place it on a baking tray.
3) Cook the squash and chick peas in a 400 degree oven for about half an hour until it is tender and golden.
4) Garnish with fresh chopped parsley or cilantro.
• ***Serve over rice with raita, or toss with room temperature kale for a main salad.

Taste like fall!

Taste like fall!

Road trip to Saratoga: Not for horse racing

One of the loveliest things about living in Syracuse is in under 5 hours by car, I can be in New York City, Toronto, Montreal, Boston or Cleveland. And in under 3 hours I can be in Saratoga Springs!

This past week was my annual pilgrimage to Saratoga. Not for the races, or the spas but for the fried chicken at Hatties. And I have had the fried chicken at Buttermilk in Brooklyn recently, and will have fried chicken and waffles at Ella’s in Tampa soon enough, but have you had the fried chicken with biscuits and greens at Hattie’s chicken shack? It’s an event worth driving 140 miles round trip for the one meal alone. In fact, a certain Canadian journalist and another certain food writer will confirm the worthiness of this drive.

Fried chicken dinner with smashed potatoes and corn on the cob

Fried chicken dinner with smashed potatoes and corn on the cob

I have eating at Hattie’s down to a science.  Arrive at Saratoga by 1pm for a light meal (usually at Max’s if  there on a Saturday/Sunday but we had a lovely light meal at Scallions), and arrive at Hattie’s by 5:30pm (because they do not take reservations).

At Scallions,  I ordered the mediterranean tapas appetizer which included grilled shrimp salad, falafel, hummus and naan for my light lunch.. It was all very fresh and tasty.

Mediterranean tapas at Scallion's

Mediterranean tapas at Scallion’s

And hopefully you arrive hungry because the fried chicken dinner includes a thigh, a breast, a wing and a drumstick.  But fear not, if you can’t finish half a chicken in one sitting, they will pack up your leftovers in these lovely reheatable foil packages. I have been known to bring back an entire chicken dinner for a certain Iowan.

Fried chicken dinner

Fried chicken dinner

As I said earlier, the fried chicken at Hattie’s is worth the drive alone. We finished the meal with the berry apple crisp.

The perfect ending

The perfect ending

But I always pop into the delightful Mrs. London’s for a baked good or two before I leave.

Mrs. London's pastry shop

Mrs. London’s pastry shop

Mrs. London’s is the closest thing to a Parisian bakery in upstate New York. The bread (and the pizzas, bagels and sandwiches) are all delicious.

Mrs. London's pastries

And the seasonal tarts are divine. I opted for a simple chocolate chip and a bag of shortbread jelly dots for take away!

Mrs. London's chocolate chip cookie

Mrs. London’s chocolate chip cookie

Are you planning your road trip now? Hattie’s also offers GF fried chicken, and has several new locations in the Saratoga region.  I’ll be back to Hattie’s to research their Sunday brunch (pain perdu, benedict, fried chicken and waffles, beignets)!

Check back next week when I’ll be traveling to Tampa and Sarasota!

Yes, I am a carnivore!

Street Eats Roast Beef Melt

Street Eats Roast Beef Melt

And when I want a meaty sandwich or some comfort food, I head to Steve’s Street Eats.

I loved Street Eats food truck last summer but I really like having a storefront to go to on a rainy day like today. This was probably my third trip to Street Eats this year since they have moved to 989 James Street. The space is small and comfy, and I always anticipate what the lovely menu might entail.

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Today I had the Street Eats Roast Beef melt and Laurie had Galveston Melt (Turkey with bacon, Muenster cheese and guacamole). The Street Eats Roast Beef Melt consists of Angus beef with melted Swiss cheese, horseradish sauce, caramelized onions and tomato jam. The tomato jam is generous, and the Angus beef is warm and fresh.  I could have had a bit more cheese and horseradish, but that being said I was extremely satisfied with this abundant sandwich.

What we both loved about our sandwiches was the bread tasted homemade and fresh, and the meat tasted like it was off the bone rather than brought in from an outside deli. We both really enjoyed these warm toasty sandwiches on such a cold and rainy day! My only regret was that I didn’t order a cherry chocolate cupcake before they sold out.

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Steve updates his menu at least weekly, and you can follow him here: https://www.facebook.com/steviesstreeteats

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Happy Memorial Day Weekend!

Next up: brunching my way through Brooklyn (please post your recs) and great eats at Syracuse’s Funky Flea. www.funkyfleasyracuse.blogspot.com/