Join us for an introduction to Dom and Carl, and a discussion on what we have planned for our upcoming episodes.
Please feel free to contact us at info@domskitchen.com with comments, questions or suggestions.
When you’re involved in a creative project or hobby – especially one that you are passionate about – you find yourself every so often wanting to branch out a bit to keep things fun and interesting. Striving for something bigger and better. With this month marking the 6th anniversary of domskitchen.com, and with almost 275 posts under my belt, I’ve been giving a lot of thought lately on how I could expand, improve, and turn my food blog into something more. After some deep thought and consideration, along with some much needed encouragement from my wife and two of our closest friends, a long-term goal that I have set for myself is finally becoming a reality.
I am very excited and proud to announce that on this Tuesday, the pilot episode of the new podcast, A Little of This and Some of That, will debut on domskitchen.com. Co-hosted by my good friend Carl Bussler, A Little of This and Some of That will be an extension of my food blog, where we discuss everything from family traditions and recipes, to local events, beer and wine reviews and seasonal highlights. We’re also looking forward to chatting with those ‘in the know.’ In other words, we’ll be talking a little of this and some of that. If you’re a regular reader of my written posts, don’t worry…I still have plenty of fun and tasty recipes to share with you in the upcoming year.
We’re very excited to share our new project with you and look forward to your feedback. You can reach us at info@domskitchen.com with comments, questions or suggestions.
So please be sure to check out our new podcast….it’s gonna be a little of this, some of that and a whole lotta fun!
Cheers!
Dom and Carl
I always enjoy cooking with vegetables, and ratatouille is one of my favorite dishes. With Thanksgiving just around the corner, I came up with a dish that replaces most of the traditional ratatouille veggies (eggplant, tomatoes, summer squash and seasonings) with some of my favorite root vegetables (rutabaga, turnips, acorn squash, along with traditional yellow squash and bell pepper), autumn spices and a Golden Delicious apple for a bit of sweetness. I guess you can even call this dish “rootatouille!” All kidding aside, this is a great recipe to prepare along with your Thanksgiving dinner.
You will need to put in a little bit of effort ahead of time to peel and chop the vegetables. A few minutes in the microwave will help soften the acorn squash for easy cutting, and you’ll want to peel and slice the apple last minute to avoid it from browning. Once the prep work is done, all you’re looking at is 10-15 minutes of sautéing the veggies, and then the dish is ready to serve!
1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 yellow squash, diced (you can use green zucchini squash if you prefer)
1 red bell pepper, diced
1 acorn squash (prep directions below)
1 Golden Delicious apple, peeled and diced (prep the apple just before you are ready to add to remaining ingredients to avoid browning)
2 tbspn olive oil
2 tbspn brown sugar
1/2 tspn cinnamon
1/4 tsp ginger
2 tbspn maple syrup (regular pancake syrup will also work)
salt and pepper to taste
Start by cooking the acorn squash whole in the microwave on high for 5 minutes. Carefully remove (it will be hot), let sit until cooled. Once cooled, cut in half, remove pulp and seeds. Remove skin, cut the squash into small chunks, set aside.
In a large skillet, heat olive oil over medium heat. Add the rutabaga, stir until evenly coated, cook for about 5 minutes, until it starts to soften and the pale color starts to turn into a golden brown. Next, add the turnip, pepper and yellow (or zucchini) squash. Stir together and cook for another 5 minutes, until all veggies start to soften. At this point, you’ll want to peel and dice the apple.
Next, add the apple and acorn squash to the mix, stir together. Add the brown sugar, cinnamon, ginger and syrup, mix together. Lower the heat, let simmer, stirring occasionally until all veggies are softened to your liking. If the mixture looks like it’s starting to dry up, you can add a bit of water or broth to loosen it up. Season to taste with salt and pepper.
Serve and enjoy!
This past year has brought some fun and interesting food and beverage discoveries, with Mont’Amori cheese, arugula and prosciutto pizza, vanilla coffee jelly and a handful of seasonal beers just to name a few. My favorite find has to go to RumChata, the unique Mexican horchata inspired blend of Caribbean rum, vanilla, sweet cream and cinnamon, all packaged together in a beautiful cream-colored glass bottle. While quite tasty on its own, I quickly found myself using it often in coffee, or mixing it with spiced rum (2 parts RumChata with 1 part spiced rum will give you a creamy rice pudding taste, while an even mixture of RumChata and spiced rum offers up more of a cinnamon bun-like flavor).
Sticking with the seasonal pumpkin theme, I put together my own batch of RumChata Pumpkin Spice for Halloween night, using a 2/1 mixture of RumChata and Pumpkin Spice Liqueur. The drink was a big hit with family and friends, and is a perfect drink to be served alongside a nice slice of pie during Thanksgiving dessert. And with the holidays quickly rolling up on us, RumChata may make for the most fun and versatile spirit to have on hand or to give as a gift.
Also, be sure to visit their website, rumchata.com, for an extensive and creative list of food and drink recipes. From martinis, hot drinks, cocktails and shots, to pies, casseroles, smoothies and muffins…you’ll find that RumChata is well worth the purchase.
2 parts RumChata
1 Part Pumpkin Spice Liqueur
Mix together, pour over ice, top with a sprinkle of pumpkin pie spice. Enjoy responsibly!
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