Friday 11 January
We did pretty much this, but with
acorn squash.
We make it differently every time, but so
long as you have the streusel (and a shot of bourbon), it's savory magic.
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The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2013
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January
(40)
- Overexciting Evening at Julie's
- Pork Stew and Potatoes
- Avocadoes with Shrimp and Curry Sauces
- Apple Cider Pork Roast
- Picantissimo Chicken with Brussels Sprouts
- Fettucine Alfredo with Sausage
- Pot Roast on Mash
- Fried Trout and Artichokes
- Stuffed Acorn Squash
- Julia Child's Potroast
- Gnocchi with Fontina and Black Truffle Oil
- Chicken in Veal Jus with Beet and Grapefruit Salad
- Smoked Duck Risotto Cakes with More Duck and Chutney
- Chicken "Enchiladas" in Cornmeal Crêpes
- Smoked Duck Risotto
- Roast Chicken with Root Vedge
- Sweet Potato and Sausage Soup
- Venison Stew
- Happy Leftover New Year
- New Year's Eve Feast
- Baked Penne with Prosciutto
- Salmon and Sweet Potato Fries
- There's a Lot of Veal on a Veal Breast...
- Smoked Duck Legs and Bok Choy
- Boxing Day Leftovers
- I'll be smoked for Christmas...
- Stuffed Veal Breast
- Afternoon "Tea"
- Steak Diane Stroganoff
- Chiles Rellenos
- Chicken Breast with Oyster Mushrooms and Cream
- Scallops with Fennel and Grapefruit
- Pork Roast with Apples and Onions
- Leftover Chilaquiles
- Kielbasa with Red Cabbage
- Chilaquiles
- Penne with Salami, Zucchini, and Cream
- Fusilli with Broccoli, Anchovies, and Garlic
- Chicken and Creamed Bok Choy
- Latkes
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January
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About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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