(no subject)

[coraa]

Dinner: Kale leaves, blanched and then stuffed with risotto and cheese.

Not a total success. I was quite fond of the risotto (I committed heresy and made it with sushi rice instead of Arborio, which tasted fine), but the kale leaves were way too tough. Needs some fiddling. Or possibly next time I just use chard.

Also, does anyone know what to do with kobocha squash?

Comments

[linley.livejournal.com]

A restaurant around here makes a really excellent curried kobocha squash soup (pureed, like butternut squash soups usually are). I've never cooked with kobocha myself, though.

Some kale is really tender, other kale is very tough. It's very hit-or-miss.

[coraa.livejournal.com]

Yum. Yeah, a spiced soup sounds like a good option -- almost all the recipes the Food Network has for kobocha are soups.