Squash(ed) Resolutions

squash

New Year’s Resolution #1: Eat less meat and more vegetables.

New Year’s Resolution #2: Take better photographs.

Looking at the photo of last week’s winter squash gratin (above), I’m wondering if I should reverse the priority of these resolutions. That is one terrible photograph up there. And I wonder why I have such a small readership.

OK, so we’ve established that I will work harder on my food photography in 2009. But now let’s address resolution #1. I came back from the December holidays feeling meated-out. Beef Wellington, pasta and meatballs, pork three ways: You name it, I ate it. And I’m still feeling it. My focus for the new year is to get back on track with a balanced diet, eating as many different vegetables and healthy, home-cooked meals as I can.

Aiding me in this quest is the Fitness and Nutrition section of the New York Times, which I stumbled upon online a few months ago. Whenever I clicked around the Times’s site something from that section caught my eye, whether it was a delicious-sounding recipe or an intriguing article like that list of healthy foods all of us should be eating but aren’t. (There’s another resolution in there somewhere, but I just can’t deal with it right now.)

I decided that the section’s winter squash gratin would be my first vegetarian dish of the new year. Following the recipe closely, I roasted the squash, chopped the parsley and sage, beat the eggs and mixed them with the cooked squash, milk, and Gruyère cheese before topping the mixture with Parmesan and baking it for 30 minutes.

It emerged from the oven fluffy, bright, and steaming, and practically floated onto our plates. The two cheeses added a sharp, almost tangy edge to the sweet squash, but I have to admit, I didn’t fall in love with this gratin. It was missing something, and in retrospect I’m guessing it was the carbs. Perhaps next time I will sprinkle more Parmesan across the top to achieve a more intense brown crust. I’m also tempted to top the gratin with panko and see if it satisfies my yearning for bread.

Although my gratin was a rather lackluster attempt at vegetarian goodness, I haven’t lost faith in the Times’s Fitness & Nutrition column. I have a whole host of recipes to try in the new year, and I’m sure I will find a way to make this gratin work as well. I’m considering a stewed lentils and cabbage dish for next week. With recipes like this, I shouldn’t have any problems sticking with my resolution. To be honest, I’m a little more worried about the photography…

2 Responses so far »

  1. 1

    emilyhall said,

    hi! since you don’t hear from me enough during the day . . . here I am. do you know the cookbook Italian Vegetarian? It’s by (hang on, have to look it up) Jack Bishop. I got it from the library and thought it was very good.

  2. 2

    Christina said,

    I don’t have that cookbook, but I’ve wanted to see it since the summer. I tried one of his recipes this summer (it’s on the blog) for swiss chard stuffed with arborio lemon rice. I had clipped it from the NY Times a few years ago. They were fantastic and I made them a couple of times. I’ll have to make sure I find that book.


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