Squash Toasts with Ricotta and Apple Cider Vinegar

I wanted to try a new way of preparing winter squash and I also had a lot of ricotta cheese on hand, so I decided to make this, even despite my misgivings about cooking vinegar into it.

Notes:

• I used buttercup/kabocha squash.
• I only used 3 tablespoons of maple syrup because I greatly prefer savory preparations of winter squash to sweet ones.
  
• I didn't have any fresh mint so I skipped it.

Verdict: I did enjoy it (yes, even with the vinegar cooked in!) but I will make less next time if I'm the only one eating it. I was getting sick of it by the 4th round.

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RECIPE: Squash Toasts with Ricotta and Cider Vinegar (Smitten Kitchen)

Parsley Leaf Potatoes

My partner doesn't like mashed potatoes so I am always looking for other ways to prepare potatoes, especially for holidays. This recipe appealed to me because it looked really easy but still fancy.

Notes:

• If I have it, I use duck fat.
• I make as many potatoes as will fit on the pan (so there isn't an empty spot just spitting grease in the oven). I have used gold potatoes and Russets and both work nicely.
  
• One time I made it without the parsley leaves because I didn't want to go to the store. They tasted great anyway.
  

Verdict: Absolutely wonderful and not fussy in the least. These are probably going to be my go-to special occasion potato.

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RECIPE: Parsley Leaf Potatoes (Smitten Kitchen)

Apple and Cheddar Scones

I made these because I wanted to use up some odds and ends in the kitchen and this knocked out the most things at once.

Notes:

• I have used Cortland apples and a mix of Fuji and Gala apples. The Cortland apples tasted better to me but ended up very soft. The Fuji and Gala apples kept their shape a bit better but maybe aren't the best for baking.
• I think the dough turned out a little too soft/sticky for me both times I've made them (the final product has less structure than there looks to be in the original recipe photos) and I'm not sure why. I have tried measuring the flour by weight and volume, and I mixed the dough more thoroughly the second time because there were puddles of melted butter during baking the first time. Maybe I cooked the apples too much? I'll have to keep working at it.
  

Verdict: Definitely keeping this recipe around for later. Even with the dough being a bit too soft the flavor is great, much better than I anticipated. They're a little more fussy than I'd like but not prohibitively so. I missed them after they were gone the first time and made a second batch a month later.

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RECIPE: Apple and Cheddar Scones (Smitten Kitchen)

Chana Masala (Indian Chickpea Curry)

After a failed attempt a long time ago I have been hesitant to try making chana masala from scratch again, but this recipe seemed a lot more approachable and I was determined to make something healthy to eat today, so I steeled my courage to try again.

Notes:

• I did not have green chili pepper. I used red pepper flakes instead.
• I served it with steamed basmati rice.
  

Verdict: Both my partner and I really liked it, and I liked how easy it was to make. I would make it again.

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RECIPE: Authentic Chana Masala (Tea for Turmeric)

Italian Soda Float

One of my favorite things to look at on Instagram besides fancy street fashion is Japanese retro style cafes and coffee shops. One of the things that's really aesthetically pleasing to me in addition to the environs is the brightly colored cream soda floats that so many places serve. I have a plane ticket to go to Japan in February 2022, but it's starting to look unlikely that they'll be allowing tourists back into the country by then. Whether or not I get to go, in the meantime I wanted to try making my own soda float. I used this page for inspiration.

Notes:

• I used raspberry Torani syrup for the flavoring.
• I used a cherry flavored seltzer water because it's what I had in the house.
• If you want a pretty gradient effect like in the photo, add the syrup to the bottom of the glass, then the ice, then gently pour the soda water down the side of the glass.
  

Verdict: The flavor was nice (not overly sweet thankfully). The crushed ice helps support the ice cream on top and makes it look pretty, but it really gets in the way of eating the ice cream (but maybe you're supposed to mix it to melt it into the drink). I'm starting to wonder if this is a food that generally looks way better than it tastes. I would like to try again with less ice, and maybe a melon syrup for that bright green or blue color.

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RECIPE:

Italian Soda Float
Serves 1

2 tbsp flavored syrup of your choice (fruity flavor recommended)
6-8 oz soda water
4-5 ice cubes, crushed (enough to fill about half the glass)
1 scoop (about 3-4 oz) vanilla ice cream
1 maraschino cherry (optional)

Add syrup to the bottom of an 8-10 ounce glass. Add crushed ice to the glass. Slowly, gently pour the soda water down the side of the glass to almost fill it. Gently place the scoop of ice cream on top of the ice. Top with maraschino cherry. Serve with a long dessert spoon or straw.