I suppose it actually would be nice if I gave the recipe for my soup, even if it didn’t really help.
1 buttercup squash, cut in quarters & seeds/strings removed
madras curry powder
spicy paprika or cayenne
black pepper
1 bouillon cube (I used a mushroom flavored Italian one)
1/2 onion, diced
clove garlic, minced
few tbsp heavy cream
1/2 to 1 cup water
1/2 to 1 cup milk, fat level irrelevant
Wrap squash quarters in saran wrap and microwave until mushy & tender — start w/ 5 minutes; mine took about 10. Saute onion & garlic in a bit of olive oil & a dash of salt in your saucepan until softening and just starting to color. Add a bit of water and the bouillon cube. Scrape the cooked squash from its skin & add to pot. Add curry powder & spicy paprika to taste. Add cream, milk & water until the soup is the consistency & richness you desire — you may want to stop & puree the soup before you finish up adding extra liquids, so as to be sure not to misjudge consistency. Add a bit of fresh ground black pepper, adjust seasonings as needed.
I ate mine with a crumbled slice of wheat toast and some stinky old cheddar crumbled into it.
Month: November 2004
post-election
When you have no fucking idea what to do and you’re about to cry every five minutes and the world is crumbling around you, sometimes the only thing you can do is make curried squash soup and pretend that it makes you feel better.
my very own porn
I’ve been looking for an excuse to make Renee’s boozy potatoes (actually, Eric Gower’s boozy potatoes) ever since she posted her porn-rific pictures of them. Finally got the opportunity, but sadly I didn’t really have enough sake left in the bottle to do them justice. Even in this appallingly under-boozed state, and with a bit of mirin added as a Plan B, these taters were fabulously yummy! Whew! I am so running out to buy a new bottle of sake right away so I can make more.
I served them with some chive-flavored salmon cakes made from the new pink salmon in a pouch, which is quite nice and according to Cook’s Illustrated is more cost effective than canned because there is no water weight. The accompanying wasabi mayonnaise is just a good thing no matter what you eat it with. Mmmm, wasaaaabi… mayonnaiiiiise….