Tag Archives: maldon salt


I thought I would celebrate my 600th post (I know, right!) with a confession. What I want to talk about is an ingredient that people are told to shun left and right – not me however: I love salt!

Sea-salt flakes (Maldon & freshly ground black pepper

Salt (Maldon flakes)

Most people are horrified when I take a pinch of salt and promptly put it into my mouth.  My reason for ignoring their admonishment is simple: I feel that if I crave salt then my body must literally be crying out for it – I can’t ignore a cry for help!

Fine grain Celtic Sea salt

Fine grain Celtic Sea salt

If I were to play the word-association game and I was given the world “salt!”, what would be the first image that came blasting to the forefront of my mind? Let’s try it shall we: “Tess” (you would say), “What?” (I would reply), “SALT” (you would shout) to which I would shout back, “my Grandmother ” and “Saxa Salt” All very explainable (read on!) and I must admit that this “Jung psychology” may have worked on me in that I thought I would have come up with something a little more evolved considering I think so highly of this glorious and restorative seasoning and medicine.

Maldon salt

Maldon salt – If I could only have one salt; this would be it!

Going to my grandmother’s house was a frequent outing when I was growing up. All eight of us would pile (literally) into our mini (Mini Cooper in the United States – plain old “Mini” were I come from!) and travel the six miles to her farmhouse which was located about a 1/2 mile off the main road . It is funny to think now how short the distance was as my memory is of it being a miserably long journey. Now I realize this was probably due to the fact that I was squashed in the backseat and every second felt like an hour!

Mini Minor

MINI-MINOR! (used to fit 8, but now that’s illegal!)

Okay, I could digress as I have a great urge to talk about my grandmother and her house, but let’s leave that for the book shall we and stick to the salt association game. Her kitchen table always has two things on it, whether there was a meal going on or not: a cut glass sugar bowl (“with three stubby glass legs”, which my sister June pointed out to me when I talked to her about her memories of salt last night on the phone!), full of white sugar which always has a few lumps in it due to using the same spoon to scoop the sugar as to stir the tea, and, a little-cut glass salt dish also full to the brim, which also invariably harbored  little lumps of hardened salt crystals. I distinctly remember  my father and my uncles sitting down to dinner on Sundays and use their knives to scoop out an ungodly mound of salt onto the tip and store it on the edge of their plate where it was used to conveniently dip each fork-full of food before eating it.
A little something to stop peoepel from gnawing on the table leg while I was having fun in the kitchen..

There is nothing like several pinches of salt with a hot boiled potato

The other word that sprang to mind was “Saxa” (pictured below as I remember it in the 1970’s). Saxa salt was first sold in 1907 and is still on grocery shelves today. It always sat in the middle of our table at dinner time (breakfast and tea time too no doubt) and by the time this large plastic container of salt was used up, the yellow and white label would become faded due to frequent handling! The salt spout was large and every one of us was an expert at tipping it over quickly towards our plate and not pouring until we each had  a tiny white pyramid and we did this before ever tasting our food. I had no idea that this was insulting to our mother by presuming she had not seasoned the dish correctly. She was never offended as she knew only too well that there was always a penchant for a little more salt no matter how much of it she saw fit to use!

SAXA SALT (the way it looked in the 1970’s)

There was no knowledge of salt being bad for certain people pron to certain health conditions so it was used freely and often. It rescued many a bland dinner and the majority of the time was the only seasoning on hand. At that time and for a long time later I had no idea how many different kinds of salts there were in the world. I grew up loving a common fine-grained table salt, so you can imagine how excited I was to discover how huge the world of salt really was.

Salt on my counter top at the moment (it changes frequently as i run out and as I discover more!)

Salt on my counter top at the moment (it changes frequently as i run out and as I discover more!)

My love for salt has not diminished even with the new-found knowledge of how it can be a downright killer if overused. I am more taken with the fact that you can also die if you don’t get enough of it. I love the whole history of salt and the hundreds of ways it is harvested, stored and used, (I had better not go down that road or this post will never end!). I just cannot imagine the culinary world without it! Have you ever tasted something that was near perfect but no matter how you seasoned it, the taste was still not right…that is not until you added a few grains of the perfect salt and then WOW – something amazing happened and all was right with the world again!

Some of the salt selcection in Kalustyan's in New York city

Some of the salt selection in Kalustyan’s in New York city

The Crappy Kitchen may have only one counter-top from which to cook from, but that hasn’t stopped me from filling it up with dishes of salt for liberal abuse. Right now I have the following varieties: Maldon Sea Salt flakes (always), fine ground Celtic Sea Salt ( I used this for mixing into my mashed potatoes, my scones and sprinkling on homemade popcorn), Sicilian Rock Salt (you might know that I’m in love with most things Italian), Gueronde’s Grey Course Salt (having anything French in the kitchen is imperative), and Dulse Seaweed Salt from Maine (procured from my favorite place to buy condiments in NYC, Kalustyan’s). Because they are within easy reach, I tend to use them all and doing this has helped me to discover how to take best advantage of each of their unique qualities.

two salt that i picked up that day in NYC!

Two salt that I picked up that day in NYC!

I used to think that salt just tasted like “salt” but now I see that what part of the world it comes from, and how it is harvested and stored really plays a big part in how it tastes and how it compliments our food.  Growing up only knowing Saxa Salt closed so many flavor doors I never knew existed. That of course is not to say that Saxa Salt does not have a place in my kitchen or in my heart but nowadays it is loved in the company of other great salts.

the piece de resistance

The piece de resistance is salt clinging to the egg topper! (just for June x)

Maldon is a great finishing salt and brings out the brightness and flavors of a cooked dish while something like the Dulse Seaweed Salt is great for seasoning meat for strong dishes like stews and long-cooked braises. This might all seem way too complicated but I assure you, if you knew me you would know that it doesn’t take an expert to figure all of this stuff out. The only requirement is that you have to like spending a little part of your day hanging out in the kitchen making something pleasing for you to eat everyday.

There is nothing better on Fish and Chips that a heavy-handed doucing of salt!

There is nothing better on Fish and Chips that a heavy-handed dousing of salt! (lunch at the Saltee Chipper in Wexford, Ireland)

If you only have the ubiquitous variety of ground salt from your childhood or from the generic section of your supermarket I suggest you break free and try at least two others, and I guarantee your food will become happier for it. If I had to suggest two, it would be Maldon Sea-salt flakes or Fleur de Sel and Fine Ground Celtic or Italian Sea Salt.

Crispy Lemon Fried Smelts

The only dressing this little fried fish cried out for was some flaky finishing salt

Find your salt love!

Slow-Cooked Pork with Pungent Juniper & Caraway (serves 12-14)

Amazing Pork dish

Amazing Pork dish

Planning the Christmas menu is always a challenge for me. I am a sort of irreverent traditionalist in that I like to refer to the foods that relate to the holiday, while at the same time, serving dishes that are a little unexpected. My idea of the perfect meal is one where the entire length of the table is filled with an astounding sea of platters filled to the brim with the flavors of the season.

Christmas day cooking

Christmas day cooking

I spent at least 6 weeks composing our Christmas dinner. This makes me sound a little intense and a tad overly meticulous, but I assure you most of the planning was done while day-dreaming about food while driving, or when lying in my bed late at night when my brain refused to turn itself off.

dessert would not be complete without Christmas Crackers!

dessert would not be complete without Christmas Crackers!

This year was more ambitious than others, with 15 people to cook for.  Four close friends would be staying at the house, as well as my two brothers, one of whom was bringing his wife, three kids and mother-in-law! They were all traveling from places as close as New York City, to as far away as Colorado and Canada. Right there was pressure to please all of my wonderful friends and family who were making the effort to spend time with us. I wanted everything to be spectacular and fill them with so much goodness that they would think of nothing but that when they remembered the Christmas of 2012!

Everybody has now come and gone, and a quiet has descended upon my kitchen. It was a marvelous whirlwind of conversation, laughter, games, silliness (the silliness part being mostly my brothers’) and a joyously frantic marathon of cooking and eating.

The Christmas table had a parade of food including: slow-cooked pork with root vegetables, (recipe below), turkey breast with rosemary scented gravy, curried meatballs, roasted aromatic bread stuffing, baked rigatoni in a rich beef ragu sauce, Celine’s famous Meat Pie, creamed mashed potatoes, cranberry/orange relish, balsamic dressed green beans, romaine salad, and for dessert, Italian trifle, warm plum pudding, an array of Christmas cookies, and chocolates.

Delectable Christmas Cookies (labourious made by my freind Bird)

Delectable Christmas Cookies (laboriously made by my friend Bird)

I am only posting one recipe, but it was one of the biggest hits and could be made any wintry night. It is rich, mouth-wateringly good and unusual. I was definitely pulling from and inspired by a recipe from one of my latest Saveur magazines, but as with all recipes I believe you should allow yourself the liberty of tweaking it to your own taste and convenience. For instance, the recipe called for juniper berries which I decided to pulverize and make into a paste using extra-virgin olive oil and the other spices. Also I used the vegetables of my choice (what was available in my supermarket) and added more liquid and wine. Feel free to ad-lib from my recipe below to make something that is more you!


Preheat oven 350*

You will need:

6 to 7 lb pork shoulder, de-boned and butterflied (I took this to the butcher right at the supermarket counter and got him to it – all you have to do is ask!)

2 oz pancetta (don’t worry if you don’t have this ingredient)

1/4 cup olive oil

2 tbs extra-virgin olive oil

10 cloves garlic, finely chopped

2 1/2 tbs dried juniper berries (you can find this in well-stocked supermarkets or spice shop)

5 tsp  caraway seeds

1 tbs fresh rosemary leaves

1 tsp freshly ground black pepper

1 tsp course sea-salt (I use Maldon sea-salt flakes)

2 pale green inner celery ribs including leaves, roughly chopped

4 big carrots, peeled & sliced thickly OR 2 cups baby carrots, left whole

3 big parsnips, peeled and sliced thickly

1 very large sweet potato, cut into big chunks

1 good quality stock cub (I use Rapunzel brand, herbs with sea salt)

1 cup red wine

4 to 6 cups water (more instructions in the method)

Equipment: Roasting pan or big saute pan (oven proof), kitchen string/twine


Preheat oven 350*

1 – Put juniper berries, caraway seeds, garlic, rosemary leaves, salt, pepper  and the 2 tbs extra virgin olive oil in a food processor and grind to a rough paste (pulsing action works well).  Open butterflied pork (like opening a book), and rub paste over every part of the inside. Lay pancetta in a single layer keeping about 1 inch from the edge. Roll the pork up as tightly as you can and lay on cutting board with opening facing down. Firmly tie with string.

Prepare meat

Prepare meat

2 – Put roasting pan or big saute pan on high heat and add the 1/4 cup olive oil. When it is hot, add the pork and brown on all side. This will take about 20 minutes. When done, place on plate and set aside.

cook veggies

cook veggies

3 – Turn heat down slightly and add the root vegetables and thyme sprigs. Cook, stirring occasionally for about 12 minutes. Add stock cube and stir. Add wine and cook on high heat for about 2 minutes. Add 3 cups water and bring to a boil. Turn heat off and place the pork on top.



4 – Cover with foil and place in oven until meat is done (until meat reaches 165* This will take anywhere between 2 1/2 to 3 1/2 hours. Check each hour and add water if it looks low (about 1 cup each time).

Rest meat, then slice adn serve with veggies

Rest meat, then slice and serve with veggies

5 – When done, rest meat on a plate for about 20 minutes and keep veggies with au jus warm on low heat on stove top.

I cannot tell you how cook this tastes. You may just have to make it for yourself!

I cannot tell you how cook this tastes. You may just have to make it for yourself!

Slice meat and lay onto a serving platter. Pour the pan juices and vegetables over the top and serve. This is great with rice or mashed potatoes and a fresh green salad on the side.

Happy Holidays!

Happy Holidays!

Dinner From Eataly! Recipe for Fried Rustic Wild Sea Trout With Thyme &amp With Lemon Served With Artisanal Bread, Parm Cheese & Sauteed Escarole (serves 4)


I just got back from visiting my friend Bird for her birthday, and on Monday, the day after her big birthday bash (stayed tuned for that story!), we went to a place that I have been dying to experience (you don’t just go to this place, you experience it), the Italian food market in the Chelsea area of New York City: EATALY.

The Goal: all things Eataly for dinner

This giant marketplace is the result of the collaboration between two rock stars in the world of food, chefs Mario Batali and Lidia Bastianich. They are married to Italian food like a religion and that passion makes them experts in all things Italian. Their philosophy to food is my kind of religion too, the best ingredients should highlight a dish, with little need for complicated sauces and an over-zealous hand.

Mounds of fresh squid-ink pasta

They believe, and I quote, that “Good food brings all of us together, and helps us find a common point of view” That is what I have been writing about in my blog for the past two years. I firmly believe that if the food is good, no matter who is sitting around the table, there is joy and pleasure. It is so corny to say it out loud, but if the food is good, there is no need to talk about anything else but the food, (forget politics and religion for once!).

Fresh baskets of fruit

This beautiful market that is an explosion of fresh pasta, olive oil, fresh fish, meat, bread, vegetables, cured meats, dried foods, salts, chocolates, and on and on. If you can say it in Italian, it’s here! There are seven restaurants interspersed over the entire market, located conveniently near the produce stall or counter which sells the type of food it serves.

Shelves upon shelves of Dried Pasta

As I said, it was a massive place, but somehow felt homey, with restaurants and food areas designed in a way that made each space appear intimate, dispelling that feeling of being overwhelmed by choice and general panic at where to begin your food shopping or dining. It felt exciting to walk around with hoards of people who were just as passionate about food as I was. I spent some time in Italy this year (3 months to be exact) and had visited enough food markets to know that this one felt very close to the genuine article, and lots of Italians apparently agreed with me as there was constant Italian chatter to be heard all around me.

Too many oils to choose from

My poor friend had to work Monday (she is usually off that day) and so we decided to meet at the big marble bar in Manzo Ristorante (a place for meat lovers) and enjoy a cocktail while we discussed what we would make for dinner. The goal was to cook with ingredients only purchased from Eataly that evening, so we had to think carefully, while not thinking too much at the same time – what a delightful task.

beautiful, but pricey greens

We both enjoy the same foods (down to cold sardines eaten from a can) so I didn’t foresee any fighting between steak or fish. of course we settled on fish, and then I thought about what Mr. Batali said about the cooking of fish in one of his cookbooks that I often peruse while sitting in my kitchen: “leave it alone!” He said that Italians are so proud of their fish that masking it with anything like a sauce or powerful seasonings borders on criminal (his thoughts, my words!).

Fresh Wild Sea Trout from Eataly

Bearing that sound advice in mind, we decided to fry the fish is olive oil, infused with a little fried thyme sprigs and garnished with fresh lemon juice and sea-salt. After our delicious cocktails we made our way to the fish counter and choose some gorgeous wild sea-trout. I know I bought too much, (2 lbs for 2 people) but I loathed to think if I wanted more I would have to do without (eyes-bigger-than-belly syndrome).

Tardivo Radicchio (a whopping $18 per lb!)

The rest of the shopping was easy: a little bottle of extra-virgin oil, a couple of lemons, coarse sea-salt, cheese, bread, and finally something green to go with everything. We choose a head of escarole (which we discovered later when we looked at our shopping bill at home that it cost $8! We called the store in disbelief and sure enough it was $8 per lb – all the more reason to enjoy it!) The last, but by no means least ingredient, was a nice bottle of wine to go along with everything. We settled on a Sardinian wine, Argiolas Perdera from the Eataly wine shop. We were now armed with EVERYTHING EATALY and left Chelsea with an eye on Bird’s kitchen and the prospect of good food.

pots & pans cleverly installed on an old bird-cage walls

As I familiarized myself with the part of the living space called “the kitchen” (no more than a few feet with a sink, with cupboards above, stove, 2 feet of counter space and a window sill and alcove that acted as the hold-all-pots-pans-and-utensil shelf), we opened the wine and poured a couple of glasses. It was perfect. I sliced the cheese and breads, and we contented ourselves with munching on this while I lazily prepared the fish.

! drizzled every bite with the little bottle of oil from EATALY

It was a great test to my culinary prowess to restrict myself to only using what was in our grocery bag. I had to resist adding a drop of white wine to the pan or a little stock to perhaps poach the fish. And, all good Italian cooks were proved right again about how simply fish should be cooked.  With oil, thyme, lemon and salt, I cooked the best trout of my life. I will take a little credit, but the majority of the success was due to the fabulously fresh fish.

Bird’s massively compact cooking utensil corner!

Our evening would not have been better had we gone to the best restaurant in the city. We had it all, good food, wine, a kitchen that smelled of Italy, and the best company imaginable (referring to my friend, not me of course).

My favorite building in New York City: The Flat-Iron Building

I have plans to go back to EATALY on my next visit and maybe this time stand at one of the high marble counters enjoying a pizza and glass of earthy red wine, while I ponder what to throw into my shopping basket.


This is a great meal with strong flavors all the way around, from the zingy meat fish to the spicy sautéed greens. I really hope you give it a try!

*This is a Blood Type A Friendly recipe (trout, escarole and olive oil being highly beneficial to A’s). Leave out Parmesan cheese if you want to be very strict*

You will need:

2 lbs wild sea-trout fillets (if 2 pieces: cut into 3, if 3 pieces: cut in half)

1/4 cup extra virgin olive oil

18 (give or take) sprigs fresh thyme

1 tsp good quality sea salt (Maldon or some other course or flaked salt)

juice from 1 lemon

1 lemon, cut into wedges

1 head escarole, washed & chopped

1/4 lb good quality Parmesan Reggiano or Pecorino Romano cheese, sliced

freshly ground black pepper

extra extra-virgin live oil for drizzling

1 loaf good quality bread, thinly sliced (I used a delicious walnut bread and a Parmesan bread, but any good crusty, fresh bread will do)


1 – Cut fish as instructed above. Wash and pat fish dry with paper towels, and season with a little sea-salt and freshly ground pepper. Prep escarole, juice and slice lemon and reserve on a plate and into a little bowl. Slice bread and cheese and place on a wooden board or nice plate.

slice bread

2 –Put saute pan on medium/high heat and let the pan warm before adding about 2 tablespoons of the oil. Add 1/2 of the thyme leaves and let them sizzle for a few seconds before placing fish, skin side up, into the hot pan. You will probably do this in two batches. Do not crowd the pan or the fish will get soggy.

Add oil, then thyme

3 – Fry undisturbed for 4 minutes. Adjust heat up or down according to how the fish appears to be cooking. (you want it to look like it is slightly sizzling, but not so high that it is out of control. The more you cook fish, the better you will become at reading it). Turn fish carefully with a spatula or egg turned and allow to fry for another 4 minutes in which time the skin will get nice and crispy.

Add fish, skin-side-up

4 – When all fish is cooked, (you will need to add more oil and thyme leaves before you cook the rest of the fish), place on a warmed platter, and cover loosely with foil.  Keep warm while you cook the escarole.

flip fish and continue to cook

5 – Wipe out you pan (you may have to wash it quickly) or use another pan. Place pan on medium/high heat and let the oil warm. Place the escarole in the pan and cook undisturbed for about 1 minutes. Add a little coarse salt and pepper and give everything a stir with a wooden spoon. Continue to cook like this for about 4 more minutes until it is perfectly wilted but the ribs are still crisp.

Cook escarole

When everything is ready, squeeze lots of lemon juice over the fish and scatter a few lemon wedges on top (for diners to add more lemon to their fish if desired). Place the escarole, fish platter, and bread and cheese on the center of the table, along with a good quality extra-virgin olive oil, salt and black pepper. Add oil to bread and cheese if you like, and maybe add a few fresh thyme leaves to the escarole.

Lots of lemons

a memorable dinner (now time for chocolate)

“Worth its Salt”

I have been enjoying spending time in my crappy kitchen lately, and have discovered that being away from it for so long this year (nearly 7 months between Ireland and Italy – lots of past posts to read if you are interested!) turned out not to be the big relief I thought it would be.


There is a definite “dingy-ness” about my galley-style cooking area, which is why I have always referred to it as “crappy”. I still think this is the case, and my missing this kitchen had nothing to do with the still-not-patched holes in the ceiling (made to accommodate a grand plumbing job in the upstairs bathrooms) or the fake-brick wall (definitely blog worthy), or for that matter, the unsightly and tacky country-style stained-glass door right above the sink, (I could go on). I still hate all of those things, and with the passing of time they have never faded into the background but rather have become more pronounced.

Bandana Pottery Ceramic Box

What I missed terribly, and now have a new-found appreciation for, are my tools. When I say tools I am including everything my hands touch in the process of making and eating food. What I want to wax on about is one of the containers that holds my beloved salt. I love salt more than any other condiment. Actually the word “condiment” undermines this ancient flavor-maker. It has a long and lustrous history dating back to the great Roman Empire, where it was so valued soldiers were sometimes paid in salt.

Maldon salt

So the container that I choose to house my delicious Maldon sea-salt flakes had to be worthy, you know, “worth its salt”.  I chose a piece of wood-fired pottery made in North Carolina by my friends Michael Hunt and Naomi Dalglish, known together as Bandana Pottery,

Naomi is fond of birds

It sits on my counter-top at arm’s length in the company of many other boxes and little bowls holding, among other things, two other types of salt to satisfy my addiction.  The purpose of these lovely objects is not only to serve a useful function, but to give me pleasure.


I am happiest in the kitchen, and, if I follow William Morris’s advice and surround myself with objects that I ” know to be useful or believe to be beautiful”, I am more apt to be inspired to cook food to match.

Squid (or Cod) with Lemon and Parsley Wine Sauce (serves 4-6)

Since the onset of this sticky hot Summer heat-wave all I can think about is citrus, and cold glasses of ultra-crisp white wine. And, even thought it is far too hot to think about eating, not to mention the thoughts of cooking, it has to be done. I simply cannot not make dinner!

Parsley, lemons, garlic & wine (great combination flavor)

Yesterday, I happen to find myself in an area that had a great supermarket and so decided to take advantage of their fabulous fish counter. On my way to buy my children’s request for squid, I grabbed a couple of lemons and the very last bunch of pungent flat-leaf parsley (Italian parsley). I added cod fish to the mix for my dietary requirements (read Blood Type A section if interested), before running next door to the equally good wine shop.

A fresh take on summer pasta

There was nothing more pleasant than preparing this zesty feast while sipping on a lovely Sauvignon Blanc from the Loire valley. It made the heat bearable, and encouraged my waning appetite.


*This is a highly beneficial Blood Type A Dish (only use cod, NO squid)*

You will need:

1 lb calamari (we used the tubes, but tentacles are optional, or combo of both)*omit for Blood Type A’s*

3 tbs extra-virgin olive oil

1/2 lb cod fish  (if only using cod: 1  1/2 lbs) cut into large bite-sized pieces

1 large lemon, zested & juiced and placed together in a small bowl

1 medium onion, small dice (yellow, white or sweet will work)

2 cups freshly chopped parsley, including some of the stem

3 garlic cloves, finely chopped

1 tsp sea-salt, more to taste (I used Maldon salt)

1 cup white wine

1 cup veggie or chicken broth

1 lb spaghetti or penne pasta (I use Barilla brand)


1 – Prep veggies & lemon zest mixture, wash and dry fish, cut calamari into rings. Put pot of cold water on for pasta and cook according to instructions. Drain and set aside. Do not rinse (try to time the pasta to be cooked right around the time the dish is cooked)

saute onions & garlic

2 – Put large saute pan on medium heat and add oil. Add the onions and garlic and cook for 5 or 6 minutes, stirring occasionally.

add calamari

3 – Add the calamari (not the cod, even if it is the only seafood you are using) and cook for about 3 minutes.

add wine

4 – Add the wine and bring to a bubble. Let it cook on high heat for about 3 minutes (reducing and intensifying the wine flavor). Add the broth and salt, and bring back to a simmer.

add cod, parsley, and lemon

5 – Add the cod (this is when to add the cod even if it is the only fish you are using), parsley and lemon juice and zest combo. Cover with lid and simmer on low heat for about 5 minutes.


6 – Turn off pan and immediately add the cooked pasta. Stir gently and let sit for 5 minutes before serving.

add pasta, then serve

Serve in shallow bowls, adding more zest and Parmigiano Reggiano if you like (omit cheese for strict Blood Type A Diet, however I usually treat myself to this wonderful garnish)

Creamy Squash and Pepper Side-Dish (serves 6)

I wanted to revisit this great recipe. Sometimes when I make a side-dish to go along with my main meal, the accompaniment can get lost in the shadows.

I wanted to give this little gem it’s very own spotlight, and get you excited about using squash to go with some of your hearty, robust winter dinners. Besides adding a lovely flash of color to your plate, it is also so good for you, and delicious beyond  belief!

Consider cooking this the next time you have an unwieldly squash sitting in your kitchen, and you don’t want to make soup!


You will need: 1 winter squash, peeled , scooped & diced, 2 tbs oil, 1 tbs unsalted butter, 1 small yellow onion, small dice, 2 long skinny red peppers (Anaheim), OR, 1 green pepper, diced, 1/2 tsp of curry powder, (if your curry is very mild, use 1 tsp), 1 sprig thyme, 1/3 cup heavy whipping cream, 1/2 tsp sea-salt, (I use Maldon Salt), several grinds cracked black pepper.

blanch squash

1 –  Put a pot of water on and when it boils, add the diced squash and cook covered for 5 minutes. Drain and set aside.

saute peppers & onions

2 – Put saute pan on medium heat and add the oil and butter. When it has warmed, add the onions and peppers and cook for 12 or so minutes, until vegetables are soft.

3 – Add the squash and thyme sprig, and continue to cook for another 3 minutes. Add the curry powder, salt and pepper and stir into vegetables. Add cream and turn heat down to low. Keep warm until ready to serve (you may want to thin it out more, and you can do so by adding a tbs of cream or broth  until you are satisfied with the consistency).