I’ve lived in 5 different states in the U.S. These have included the west coast, east coast, and mid-west. While the many moves and miles trekked miles have often been exhausting they’ve taught me things about this country that I otherwise would have never known or appreciated. I’ve often had more culture shock from the prominent cultures in different U.S. cities more than I have from landing overseas. In my experience, each region in the U.S. places emphasis on different values, encourages different lifestyles and has a communication style completely of its own.
In the past several years my husband and I have lived in two different states along the east coast, the most recent being in New England. Being brought-up in the mid-west I never really knew all that New England had to offer. Sure, you read about Paul Revere and The Midnight Ride or The Boston Tea Party, but it’s nearly impossible to put that into context with the rest of New England until you’ve actually visited.
When I received New England Home Cooking to review, I must say I was expecting a book filled with clam chowda’, baked beans and lobsta’ roll recipes (yes, I know, sounds amazing). Then this weighty book arrived at my doorstep and completely exceeded all of those expectations.
It not only includes all of New England’s famous flavors but its 600+ pages also include my favorite aspect of living in this area: the diversity. This cookbook goes through recipes (along with personal stories and a touch of history) and will delight you with traditional Portuguese and Jamaican meals, it will take you on a trip through small Vermont towns and will explain why Boston’s North End is a must-see (and eat) destination…
While I do wish that there were some colored pictures throughout the cookbook, the endearing stories and variety of recipes will definitely keep me flipping through its pages!
When I saw this recipe for “Shaker Winter Squash Biscuits” I knew I had to make it. I’ve been receiving at least one winter squash weekly in my CSA and have been running low in ideas of how to cook it. The hit of pumpkin pie spice (or nutmeg) with warm dough makes this the perfect fall biscuit and would be the PERFECT accompaniment to your Thanksgiving meal!
Winter Squash Biscuits
Adapted from New England Home Cooking
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tbs. light brown sugar
1 tbs. baking powder
1 tsp. salt
3/4 tsp. fresh black pepper
1/4 tsp. ground nutmeg or pumpkin pie spice
4 tbs. chilled unsalted butter
4 tbs. oil
1 cup winter squash (I used 1/2 a large butternut squash ; the recipe says you can also use pumpkin puree)
5 tbs. milk
Directions:
1. Preheat oven to 400 degrees. Bake the squash until tender (times will vary depending on the type of squash you use; I baked a butternut squash for about 30-35 minutes). Cut squash in half, remove seeds and scoop flesh into a bowl. Mash squash with a fork.
2. In a separate bowl, whisk together the flour, brown sugar, salt, pepper and pumpkin spice/nutmeg. Add the butter and oil and mix together until evenly blended.
3. Whisk the milk and squash together in a small bowl. Add to the flour mixture and stir with a fork to make a soft dough. Place dough on a lightly floured surface and knead about 6 times. Roll or pat the dough until it is 3/4 inch thick (VERY important to measure this for a thicker biscuit!).
4. Using a 2″ cutter (I used a white wine glass as it measured almost exactly 2″ across), cut out biscuits. Re-roll remaining scraps and continue to cut biscuits until most of the dough has been used. Place biscuits 2 inches apart on a baking sheet. Bake for about 14-19 minutes, until golden brown and risen. Serve warm and enjoy!
~What has been your favorite city/town/region to live in?
