Cookaholics Bulletin Board

I have Splendid Soups, and while I don't use it terribly often, it's a nice resource for brainstorming ideas. KSS, you may want to check it out of your local library to see if you like it.

Amy

All,

We don't have any gorgonzola here, but we have tons of parmigiana. So I found a recipe for butternut squash soup with parmigiana and sage. Will let you know how it turns out.

Tonight, I'm making granola.

Last night, after a 2 1/2 hour drive in heavy, wet, slippery snow, I finnally arrived safely to my humble abode and decided I was eating leftovers (most importantly, leftover rum punch) for dinner. My husband gently reminded me that I promised to make potato soup for him to take to his workplace potluck today. No problem, I thought, I can whip that out in two shakes.

Except for two little things: he promised the onion-hater that there wouldn't be any onion bits in the soup (texture thing, not a flavor thing, he tells me), and he also promised the lactose-intolerant coworker that there would not be any dairy in the soup. How am I supposed to make creamy potato soup without cream? DH tells me to thicken the soup with instant potatoes (which he often does when making it himself). However, I find that the instant potatoes make for a gummy texture akin to wallpaper paste. That was not going to fly.

I suppose I could have just boiled potatoes in chicken broth and called it a night. But I took this as a challenge and came up with something that was actually quite good and which I am going to experiment with further.

I sweated onions, celery and garlic in vegetable oil (no butter, sniff), then simmered them in a bit of chicken broth. After they were soft I pureed them in the blender. This made for a smooth, thick base with good flavor. Then I added more broth, water and the potatoes. I also added a few allspice berries and celery seed. I really thought this soup was tasty. The only problem was that the color was a bit off, due to the dark chicken stock. It was a sad shade of brown. I think some minced parsley would have brightened the taste and improved the looks, but overall I was pretty pleased (especially since I don't much like potato soup.)

I think next time I will add additional onion-type flavors (maybe leeks and shallots) to the initial mix. I might also add some carrot for a touch of sweetness.

It did need a little acidity - I will try that next time.

Darcie,

The real trick is to avoid getting yourself roped into promising specific dishes before you hear the food restrictions.

I suppose you also recommend closing the barn door AFTER the livestock escape . . .

All,

Another butternut squash soup:

2 butternut squash, 1 1/2 to 2 lbs each
1 large onion, chopped, about 1 1/2 cups
2 cloves garlic, minced
2 stalks celery, diced small
2 bay leaves
2 quarts vegetable stock, ideally stock made from squash trimmings
3 tbs butter
2 tbs olive oil
1 large piece parmigiano cheese rind, around 4sq.in.
3 tsp rubbed sage
1 1/2 tsp ground nutmeg
1-3 tsp salt, to taste
1 cup grated parmigiano
1 tsp ground black pepper
1/2 cup minced parsley

Heat the butter and oil in a large stockpot or dutch oven. Add the onions, celery, garlic and bay leaves. Saute until soft, 5-8 minutes. Add the stock, cheese rind, and 1 tsp rubbed sage. Bring to a simmer and simmer 10 minutes.

While the rest is cooking, peel and dice the squash into 1/2" cubes. Add the squash and 1 tsp salt to the pot. Simmer, partly covered, for 20-25 minutes, until the squash is soft. Using an immersion blender, blend briefly in the pot, so that part of the soup is pureed but some chunks of squash and pieces of onion remain.

Add the parmigiano, pepper, parsley, nutmeg, and the rest of the sage. Stir for half a minute or so, then turn off heat. Let sit at least 10 minutes. Taste, add salt if necessary, then serve.

Original recipe from The Daily Soup Cookbook, with several adjustments by me (esp. increasing all the spices by about 4X).

Made the CI Parmesan crusted chicken cutlets. They were easy enough, and very tasty. Served them with broccoli and a wheat pilaf from a box. I usually make the pilaf from scratch but I can't seem to find any middle-Eastern food around here. (West-ish Long Island) I know I could get it in the city, but then I have to schlep it home, and it's over 6 bucks to take the LIRR to Penn Station. Makes a 2 dollar bag of bulgar rather expensive. *sigh*
Even better, the family liked it and ate it all up.

I have been winging it lately. I made some chicken breast and salad tonight. I put Penzey's North Woods Seasoning on the breasts before pan frying and made a bit of a sauce with some of the orange mustard/fruit stuff I have (called Mostarda di Frutta, like marmalade on acid) and some cream cheese. I am still trying to use up the stuff I buy that I have no real use for.

What I did do this week is make some Sichuan oil for X-mas gifts. I posted this on the other board to but thought I would get my money's worth.



Mary