Unbelievably Great Butternut Squash Soup

Dont' pack away that soup pot, yet!  In my neck of the woods, we are just beginning snowy season...or so it seems.  It's been relatively mild since November!  When I say mild, though, it doesn't mean "go to the beach" weather.  Just a light coat, not down jacket kind of day!

So, soups are still on the menu in this home.  I'm happy that they are because this soup was heavenly!  I needed to do something with my intimidating butternut squash.  If you've ever tried to gracefully cut up a squash of this variety, you know why I'm hesitant!  I don't think there is a strategy in carving up the extremely tough skin.  A machete, maybe?  Or, you can act like a damsel in distress (It works!) like I did.  My hubby did the hard part and we worked as a team to conquer the butternut squash.  If there is an easy way,  (besides buying it cut up) please let me know. 

I wandered onto another gal's blog called The Italian Dish for the recipe and changed a few things only slightly.  It was creamy, and good with just the right amount of spice!  It's a keeper!

Butternut Squash Soup

3 Tbsp butter

2 Tbsp olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1/2 tsp dried sage

6 cups butternut squash, peeled, seeded and cut up

1/8 cup sherry (I used Madeira)

4 cups chicken broth

1/8 tsp cayenne pepper

4 oz pancetta, chopped

1/4 cup cream or half and half

salt and pepper

Melt the butter and oil in a heavy large pot over medium heat.  Add onion and saute until soft.  Add the garlic and sage and saute for one minute.  Add squash and saute for 5 minutes.  Add the Madeira, broth and cayenne pepper.  Cover and simmer on low for about 25 minutes.

Meanwhile, fry the pancetta in a small skillet until crisp, and drain on a paper towel.

Puree soup. I used a blender,  done in batches.  Return puree to the pot and stir in the cream.  Season to taste and add pancetta when serving.  You can also add toasted garlic croutons as a garnish.  Serves 4-6.

Sweet and Spicy Caribbean Stew

I'm a bit hesitant when I post some of these recipes.  It feels like I'm giving away all my "trade secrets", some of which will go into my long awaited book.  But, sharing is good and so is this original.

My inspiration comes from an area I've never travelled to but, may soon.  It is on my "bucket list"!  How many people have ever dreamed about sailing around the  turquoise bathtub-like waters of the Caribbean?  Hard to resist!  The food intrigues me to the point that I think I should pack up and move there.  Fresh fish, exotic fruits and veggies with amazing spices permeating the dishes. 

Until then, I made this spice infused stew.  It was amazingly and surprisingly great! 

Ingredients:

1 1/2 lb. chuck roast, cut up, dredged in flour and browned in a bit of oil.  Then set aside.

In the same large pot, add more oil ( 1 Tbsp) and the following:

1/2 -1 onion, chopped

3 celery stalks, chopped

4 cloves of garlic, minced

Saute until soft.  Then add the following:

4 cups beef broth

1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp Jamaican seasoned pepper (I used a brand called "Jamaica Me Crazy")

1/4 tsp salt

1/4 tsp ground cloves

Cover and bring to a  slow boil, cooking for 5 minutes.    Now, add the meat back into the pot along with the following:

1 potato, peeled and cut up

2 carrots. peeled and cut into chunks or sliced

1 yam,  peeled and cut up (Next time I may delete the potato and increase the yam to 2)

1 handful of chopped parsley

Turn the heat down to simmer, cover and cook slowly for at least an hour.  More is better. If you're cooking it longer, you may need to add a cup or more of water.  If you want the broth to be thicker, add a mix of cornstarch or flour and water to the pot about 10 minutes before serving.

Don't let all the ingredients and steps discourage you.  Cut everything ahead of time and have it ready to go into the pot.  It was well worth the effort!  Enjoy!

Fat Tuesday, Indeed!!

If it was Fat Tuesday, then today MUST be Slim Wednesday!  It was the perfect storm...what better day to splurge!  Traditionally, Fat Tuesday is a carnival, a gluttonous feast celebrated all over the world to prepare themselves for lent.  Although I didn't put  on my beads or party hat, I "saved the best for last", French beignets!  This was another gift from my friend who vacationed in New Orleans.  I've seen this box in World Market, so no need to hop a plane for these!



This box makes 2 dozen.  I only made a few!  No way can I have 2 dozen French donuts sitting around the house!


Growing up a strict Catholic, I always gave up something for Lent.  The teacher (nun) would go around the room and we'd resite our Lental intentions.  I tried to give up the confessional, (after all, I was a good, sinless child) but that wasn't allowed.  So, I'd make stuff up!  One year, I decided to "go all in" and give up ALL SWEETS!   Where was my guardian angel when this thought process occurred!  This was nuts!   But, I did it and it was one of the hardest things I had done back then, especially since my grandma never let her candy jar go empty!    I lost some pounds, even at 10 years old.  I'm sure it was "baby fat", and historically, I'm still working on it!  I'm here to say that losing baby fat is not like losing baby teeth!  To me, it was not a natural process!

Anyway, the time has come to shed my Winter coat, even though Winter has not arrived in these parts.  All the weight I lost in September-December has NOT returned (okay, maybe some - 8 lbs.)  I have the knowledge and skills to do this on my own...my love for all things, food gets in the way...but, great health and being able to walk those beaches and Italian and French hill towns have a way of  motivating me!

So, stay with me...I have alot up my sleeve!  Have a great week!

Creole Jambalaya

New Orleans has always been a place that appears fascinating in its unique way.  It's on my travel bucket list, but not in the top ten.  However, it's moving up quickly.  Why?  Because of its cuisine, a mix of seafood to make up a creole, gumbo or jambalaya.  So, what's the difference?  From what I can gather, in jambalaya the base is shrimp, ham and rice.  With Creole, the dishes refer to a cuisine derived from the French, Spanish, Indian and African influences.  Then, gumbo is a Creole dish (soup or stew) which is thickened with ocra or other thickening agents.  Are you confused yet?  At any rate, the people of Louisiana appeared to be wizards with the ingredients that were available to them.  Craw fish and alligator in the same pot?   Put it all in, add spices and simmer!

I  made my first creole jambalaya last week.  Our friends  had recently returned from a trip to New Orleans and came back bearing gifts, a cookbook called, "The best of the best of Louisiana cookbooks".  We took care of their amazing labradoodle, Lulu.  Watching this dog is a "gift" in itself.  She keeps me motivated to take my walks and also, whips my sassy spoiled cat into shape, if that's possible!




Cat: "I don't want to share your bed with you!"



Dog: "Okay, be that way...I'll sleep on your bed!  We're  color coordinated now!"

I love trying new recipes so I started with this one.  It's not as spicy as I expected it to be, so I sprinkled a bit of chili flakes on mine after serving.  Much better!  Next time I'll switch up the spices...

Ingredients:

2 Tbsp butter or margarine

3/4 c chopped onion

1/2 c chopped celery

1/4 c green or red pepper

1 Tbsp chopped parsley

1 clove garlic, minced

2 cups cooked and cubed ham

1 (28 oz) canned tomatoes, cut up and juice used

1 (10 1/2 oz) can beef broth

1 can water

1 cup long grain rice, uncooked

1 teaspoon sugar

1/2 tsp dried thyme (I omitted)

1/2 tsp chili powder

1/4 tsp pepper

1 1/2 lbs. raw, peeled and cleaned shrimp

Melt the butter in a large pot or Dutch oven.  Add the onion, celery, peppers, parsley, and garlic.  Cook until tender.  Add the rest of the ingredients, except the shrimp.  Cover and simmer for 25 minutes or until the rice is tender.  Add the shrimp and simmer, again, until shrimp are cooked, about 10 minutes.   This makes 6-8 servings.   Pretty good!

Thanks, Lulu...we always enjoy watching you!  And thanks, Paul and Cathie for the cookbook!



A "love tap"




My dad's lap is off limits!



A Kiss in Provence

This special Valentine Cocktail was like a kiss in Provence.  Not that I would know, but it's what I can fantasize about.  I picture myself, and hubby , of course,  in the South of France, perhaps in  June or July when the lavender  is blooming and the sunflowers are beginning to reach towards the sun.  Our ancient stone villa we have rented has a distant sweeping view of the sea.  We've spent the day at the beach and are relaxing on the vine covered terrace before our meal.  At the market we purchased fresh from the sea mussels, a bunch of fennel, garlic, a selection of cheese, and chocolates.  I'll prepare a light supper later.   I could get lost in my dreams!

To bring a little love, lemon and lavender into reality, I concocted this special libation.  Several lavender bushes grow in my yard.  Right now they have a white crust of snow covering them.  Last early Fall I took the time to harvest and dry my lavender.  Glad I did...this is the result!

I made a lavender simple syrup, first.  All you do is start with 1 cup of water, 1 cup of sugar, add about 2 Tablespoons of dried culinary lavender.  Bring it to a boil, stirring, reduce the heat to simmer for 2 minutes or so.  Remove from the heat and cool.  Strain into a jar or container and you have nectar from the South of France.  Good stuff.  You can use this so many ways.  I chose to put into a "Valentine" cocktail.

In a pitcher pour:

4 shots of vanilla vodka (It's what I had in the pantry)

4 shots of lavender simple syrup

2 shots of limoncello (It's Italian, but humor me on this one)

Add a few ice cubes, shake well, and strain into chilled glasses!  Amazingly good, any time of the year.  It is truly,  a kiss of Provence!