What's Cooking This Weekend? Weekend of November 8-9

We've been talking a lot about pies this week, and we baked one yesterday that reminded us why a good pie is a mouthstopper of a treat. We can't take much credit for it, though; it involved very few ingredients and was mostly about the fruit. Sweet, jammy blackberries, fall apples, and spicy sugared ginger, loaded into one of those vodka pie crusts. (Have we mentioned how much we like pie for breakfast?)

We'll share the recipe with you on Saturday as a weekend treat, but until then, here are a few more ideas for good cooking and good eating from The Kitchn.

Good reading (and eating) from The Kitchn

• This week was all about an historic Election Day. Here are some of the things we ate.

• Check out the first entry in our Best Pie Bakeoff.

• Speaking of that Pie Bakeoff, are you going to enter?

• And if you're not entering, are your reasons somewhere in this list?

• Eat meat for less: try cooking with salt pork and other cheap cuts of meat.

• Best kitchen-themed calendars for 2009!

• Silly gadgets: built-in-thermometer frying pan and the Rotato.

• Spice up your cooking with all these great tips on boosting flavor.

• Want a celebratory drink this weekend? Try a cozy whisky or good Pinot Noir under $20.

Have a wonderful weekend!

(Image: Faith Durand)

Comments (7)

Acorn Squash!

I slice them in half, scoop out the middle, preheat oven to 350.
Chop up some garlic, shallots and toss with salt, pepper, and olive oil. Set aside.
On the stove top, brown some (a lot!) of butter and crisp some sage in it.
Once browned, pour butter and sage into the squash. Add the garlic/shallot mix to the squash.
Place in oven, covered for thirty minutes.

Take out, scoup out from the squash skin and put in a bowl. Mash up (like mashed potatoes) add some cream.

All the garlic and sage and shallots make the squash so delicious! I put this out with some garlic crostinis and make it like a dip. Perfect for winter hosting!

And that picture is what I like to call "food porn". Mmmmmm.

mmm, that looks delicious, marbargarbo. You should enter it in the pie contest!

Wow - great minds, marbagarbo! I pretty much only have star cookie cutters, so that was the extent of my pie decoration capabilities.

I'm looking for something to do with my leftover cheap-cut-of-meat braise from earlier this week: I've got a LOT of shredded pork shoulder left over. (It's got fairly mild seasoning on it- not covered in bbq spices or anything aggressive.)

I'm getting tired of shredded pork sandwiches and shredded pork with couscous: any other suggestions? I'm trying to think of a way to mix the shredded pork with a pasta, but am coming up rather short on inspiration.

Shredded pork soft tacos with cabbage slaw!