The first meal I ever cooked for my parents and brother was when I was I was 26 years old. Yeah, believe it or not, I never cooked at all for my family, the kitchen in our home was Mom’s domain and us “kids” were relegated to boring kitchen duties any time we stepped foot on the linoleum.
When I moved from Los Angeles to San Jose, my parents and brother drove up to visit for Thanksgiving. I decided to go all out and made my very first prime rib roast ever. It was perfect. I impressed the heck outta my Mom, who finally said, “Who knew you could cook! I should have let you cook all these years!”
Ahhhh young grasshoppa has talent! That would have surely beat washing dishes!
New York-based pastry chefAmber Spiegelhas taken the artistry of cookie decoration to an entirely new level, creating edible objects that legions of online commenters profess “guilt” for wanting to consume, but not because of calories. The amount of time I would spend finding a recipe, mixing, completely ruining the first batch and trying again but actually paying attention this time, is the same amount of time Spiegel devotes to decorating a single cookie—about 45 minutes. Her attention to detail has turned cookie decorating into a full-time career as she films her owncookie decorating videosand travels the world teaching others her techniques. See much more over onYouTube. (viaSploid)
1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
1 teaspoon dried thyme leaves
1/4 cup brandy
1/2 cup Ricotta cheese
1/4 cup crumbled Feta cheese
2 cups prepared marinara sauce
Freshly ground black pepper
Preheat oven to 400 F°.
Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add 1/3 cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.
Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.
Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon 1/2 to 3/4 cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.
Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled.
Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.