Maple Bacon Sage Butternut Squash

roasted butternut by Rex Roof on Flickr, CC BY 2.0

This recipe is a fall staple in my household, when butternut squash come in season. This can easily be a meal all on it's own, or paired with chicken or ham as an additional protein, and garlic mashed potatoes for a comforting feast.

Prep: 30 minutes ~ Cook: 45 minutes ~ Serves: 4

You'll need...

• 2 medium or 1 large butternut squash (any winter squash, even pumpkin, would work well instead)
• 1 head of garlic, separated but not peeled
• 3 tablespoons olive oil
• 3 tablespoons maple syrup
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground pepper
• 8 slices bacon
• 1 bunch of sage leaves (do not skimp on the sage!)

Culinary engineering...

1. Preheat oven to 400 degrees F.
2. Peel and seed squash, cutting into 1-inch cubes. Place the squash and whole, unpeeled garlic cloves in a large mixing bowl. Add the olive oil, maple syrup, salt, and pepper. Mix until the squash and garlic are well coated.
3. Grease a baking sheet with olive oil. Spread the squash and garlic evenly on the sheet, and bake for 30 minutes, turning once after 15 minutes.
4. After 30 minutes, remove the sheet from the oven. Lay the bacon slices over the squash, and sprinkle the sage leaves over top. Bake for about 15 minutes more minutes, until the squash and garlic are tender and caramelized. Remove the bacon strips to paper towels, and allow to briefly drain. Chop the bacon into 1-inch pieces, and then toss with the squash, garlic, and sage.
5. Season to taste. Glory awaits your tastebuds!

a pound of flesh, a dash of blood

Yup, I'm still here!

The new Flesh & Blood IPA from Dogfish Head sounds delightful. Witness:

the mystery of scotch whisky rings

CC BY-NC image by clappstar via Flickr

Along his culinary journey he became intoxicated not only with sipping the amber liquid but with photographing it, too. His subject, however, was not a two-fingers’ pour but the dried drops left over in the bottom of the glass, which—as he discovered one morning while loading the dishwasher—leave intricate, lacelike designs in their evaporative wake. Photographic interest piqued, Button began experimenting with different Scotches, whiskeys and bourbons to see what kind of patterns he could coax out of those spirits’ departing drops.

The rest of this interesting story of libational and photographic curiosity is here, at Scientific American.

DC Craft Beer Festival ~ November 22

CC BY-NC-ND image by Rick Chung via Flickr

Well, hello, what's this? A Winter Harvest craft beer festival in DC on November 22? That definitely sounds Worth It.

a veggie burger that bleeds

CC BY-SA image by Carmelo Speltino via Flickr

Just in time for Hallowe'en, it seems that a biochemical wizard has designed a veggie burger patty stuffed with heme molecules to replicate the visual of a meat-burger cooked rare that emits bloody juices.

Delightful.

That noted, I continue to be perplexed by the amount of effort some put into replicating the visual and textural experience of eating meaty things when they are not eating meat, especially those who have made such dietary choices based on strongly held personal convictions about the animal/meat/food industry.

Now, if only said patty could also emit a mournful death-moo every time one takes a bite... that would be a thing to behold.

Heavy Seas Chili & Cheese Fest, 2014

Yes, I'm well aware I've been all about the events recently, but they're worth the sharing. Especially this one.

I had the immense pleasure of attending the Heavy Seas Chili & Cheese Fest last year, and it was excellent fun. There were over 20 different chilis available for tasting from local restaurants, as well as a varied selection of odd cheeses and sweet confections. Of course, there was plenty of beer, including one-off cask ales. There was no negative to this event. Period.

It's happening again on November 8, 2014, so you should totally go.

Das Best OkoberFest is, uh, a-brewing

I've not yet made it to this event, but perhaps this year I will. And maybe you as well!

It's on Saturday, October 11, 2014, at M&T Bank Stadium. More info and tickets here.

two words:

RAMEN DOUGHNUTS

for good or ill, this will be the most Baltimore of beers...

Flying Dog Brewery just announced Dead Rise OLD BAY Summer Ale:

Dead Rise OLD BAY Summer Ale will highlight the indelible character of OLD BAY through bright and refreshing citrus hop character and a crisp, tart finish. OLD BAY is added to the whirlpool imparting a bold aroma followed by hints of flavor throughout the beer. The finish is dry, snappy, and perfect for our hot and humid summers.

More on this possibly wonderful, possibly horrible brew at the link above. At the very least, it features a zombie crab on the label, which pleases me to no end.

Image via Flying Dog Brewery

11 Cocktails For 11 Doctors

In honor of the 50th anniversary of Doctor Who this weekend, some enterprising souls have devised eleven cocktails, each inspired by one iteration of The Doctor. As documented on Tor.com:

Armed with recipes, good company, and very little in the way of instinctual self-preservation, I journeyed forth into the wilds of Glasgow to find a cocktail bar that would enable us to drink our way through eleven Doctors. Blue Dog and its excellent staff were game, and thus did our adventure begin.

The recipes to these lovely libations are here, and subsequent tasting notes are here. I particularly look forward to attempting THE GREEN DEATH on behalf of Jon Pertwee's Doctor, for all the reasons.