Tuesday, November 6, 2007
This is so simple, it almost isn't worth a post. But this mix of spices is the perfect complement to a baked sweet potato. Last night, we tucked some butter in a baked sweet potato and sprinkled the spices on top. Last week, I mashed two big sweets I had baked with a couple tablespoons of butter (teaspoons? Please!) and this spice mix. I'm going to make a big dish of these for Thanskgiving at my in-laws.
Tuesday, October 30, 2007
The day can include many activities including my favorite, riding the cutoff school bus into the orchard at Strawberry Acres and picking apples.
It might also include carving jack o'lanterns.
And it always includes great food! This year Christina bought great cheese to accompany our bounty of apples, and I brought pumpkin dip, served with ginger snaps. For our entree we had krautnachlen (which i have no idea how to spell), fried cabbage and noodles. Yum! And I contributed corn muffins and a delicious butternut squash and apple bisque with a cider cream.
The recipe, which is adapted from butternut squash soup with cider cream on epicurious.com, originally from Bon Appetit, November 1998, appears at the end of the post.
Finally, we had great apple dumplings with vanilla ice cream for dessert. We also enjoyed each other's company and the fall weather. It was lovely.
5 T butter
2 ½ pound butternut squash
2 cups leeks, chopped (white and light green parts)
One medium carrot, diced
2 Granny Smith apples, peeled and diced
1 ½ tsp dried thyme
1 tsp dried sage
5 cups of vegetable stock
1 cup apple cider
½ cup whipping cream (optional)
*Preheat oven to 425 degrees F
*Cut squash in half lengthwise
*Place face down in baking pan
*Roast for thirty minutes
*Remove skin and dice flesh
In soup pot or Dutch oven, melt the butter over medium high.
Sautee for ten minutes.
Add squash. Sautee five minutes more.
Bring to a boil.
Reduce heat to medium low and cover.
Simmer approximately thirty minutes, until everything is tender.
Puree soup, either in batches in blender or (preferably) with immersion blender.
Bring soup to preferred temperature for serving.
If you want to add cream, do so right before serving.
For the cider cream:
Boil 3/4 cup of apple cider so that it reduces to 1/4 cup. Whisk this into 2/3 cup of sour cream. Spoon this cream over each bowl of soup. I think this makes adding the heavy cream to the soup unnecessary. It's a very rich dish without it.
Even better, when Matt and I were ready a bit tired of eating soup leftovers, I mixed in a bit of cream and tossed it in a pan with leftover pasta, and it made a delicious sauce. I then shredded a bit of smoked gouda on top.
Wednesday, October 10, 2007
As a delicious side, I served fingerling and purple potatoes roasted with garlic in olive oil. Yum! The only problem was that they dried out a bit in the 500 degree oven.
Finally, I sautéed some baby bok choy in olive oil and garlic. Ew! We hated it, especially the texture. I’ve never cooked it before, and I’m not sure I’ll try again.
Here’s the whole spread:
And here’s my dinner plate:
Then we went to Rita’s for dessert, where I negated the fact that dinner was vegan by getting chocolate custard mixed with banana ice. But it was worth it!