Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Monday, September 21, 2009

Squash with French Herb Butter

This isn't really a joke. It just never occurred to me to make squash any other way than mashed with margarine--the way my mother made. The flavor possibilities are endless once you think about it.

Squash with French Herb Butter

1 butternut squash cut in half lengthwise

a few pats of French Herb Butter (see recipe)

Hollow out the seeds.
Put herb butter into the hollowed-out space.
Bake at 350 degrees for 45 minutes to an hour.
Scoop out of skin, mash a bit, and serve.

Option: Substitute Parsley Butter, Rosemary Butter, Sage Butter for French Herb Butter. Thyme and butter work, too.

Make it a meal: Serve with a simple rack of lamb and roasted potatoes with snow peas as a side dish.

Wine: Shiraz or Châteauneuf-du-Pape to go with the lamb
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