Second in what appears to be an ongoing periodic series. Inspired by I know not what, it occurred to me that it might be a good idea to pour some kefir over my leftover mashed red kuri squash. So I put a pinch of nutmeg and a shake of hot hungarian paprika and a pinch of salt into the squash, heated it up, and poured cold plain kefir over it. And stuck a slice of stinky old cheddar next to it. The squash and kefir ends up being mostly creamy and only a little tangy, which is a nice accent to the sweetness of the squash itself, and the spices keep it from being overly sweet. Stinky cheddar is mostly just a source of protein, but goes nicely nonetheless.
Posted by foodnerd at November 1, 2005 12:59 PM