Squash!

 This photo of the last harvest from our garden featured lots of squash, so I've been exploring ways to cook them.

I found that in 2009 we posted lots of recipes and ideas related to pumpkins--and incidentally a photo essay about making apple juice (which you will have to watch in reverse order).  Those of you who don't get to participate might find it interesting.

But on to squash.  There are a number of kinds of winter squashes--they have very hard shells, unlike summer squash.  They also store very well in a dry basement where they won't get frozen. Most of them are similar in color and taste but there are some differences in texture and sweetness so it is worth it to try different kinds.  The exception is spaghetti squash which is quite yellow, and oval shaped.

Spaghetti squash can be cooked in the oven after pricking a few holes in the skin with a fork or sharp knife.   It takes about and hour at 350 and then you can stick a fork into it easily.  Cut it in half and scoop out the seeds.  The pulp is stringy--like spaghetti--it's tasty served with butter and salt and pepper or with a tomato based spaghetti sauce.

Other types can also be baked in the oven, whole or halved.  Or you can cut them into chunks, put them in a bowl, loosely cover, and microwave for about 10 minutes, or until tender.  Then it is easy to scoop out the pulp.  Or you can peel the squash--butternut is best for this---and cut it into cubes about 1/2 inch--these can be roasted in the oven or cooked in a pan with a little olive oil or butter.  You can add diced apples to them if you want, and cinnamon, and even a bit of brown sugar.

Here is a very hearty squash soup recipe from Deanne Christensen:

SQUASH SOUP
1 lb bacon, cooked and diced
1 medium onion
1 rib celery
2 T flour
14 1/2 oz chicken broth
6 cups cooked and mashed butternut squash
1--14 oz can creamed corn
2 cups half and half
1 T. fresh parsley minced
Salt and Pepper

Cook onion and celery together in some of the bacon fat, until teender.  Stir in flour until blended, gradually stir in broth and bring to boil.  Cook and stir until thick.  Reduce heat and add remaining ingredients.  Cook and stir until heated through.

(I used a different kind of squash and had to adjust the other ingredeints somewhat because it was more dry than butternut.  I also used some our frozen corn rather than creamed corn.)

Potato-Leek Soup

 This is the Julia Child recipe for Potato Leek soup.  She says you can eat this  soup hot, or cold when it is called vichyoisse.

4 cups sliced leeks (white part and a bit of the tender green)
4 cups diced potatoes
6-7 cups water
1 1/2 to 2 tsp salt, or to taste
1/2 cup heavy cream or sour cream

Bring leeks, potatoes and water to boil in a large saucepan.  Salt lightly, cover and simmer 20-30 minutes, or until the vegetables are tender.  Taste and correct seasonings.

Puree the soup in batches in blender or food processor.
If you are going to serve all the soup you can add the 1/2 cup cream just before serving--or I like to dish it up and put 1 Tablespoonful of cream on top of each bowl.  This serves 6-8

Note from Julia Child:  "If you are not pureeing the soup, cut the vegetables rather neatly."

If you desire to add leafy vegetables such as watercress or spinach chop them and add just before blending. You could use chicken broth instead of water, or as part of the water, but I've never tried that.

*A note about leeks from Julia Child:  "Trim the root ends of the leeks, being careful to keep the leaves attached.  Remove any wilted leaves, and cut off the tops to leave the leeks 6-7 inches long.  Slit each lengthwise down to where the white begins, give the leek a quarter turn and slit again.  Wash very thoroughly under cold running water, spreading each leaf apart to rinse off all the dirt and grit."

Bucket List

I am so bored of the same old cookies, cakes and bars recipes I make all the time.  But I am sort of afraid of the kitchen and trying things I don't know how to do.  The other day, I actually made an apple pie with a lattice crust.  It sort of gave me hope that I could maybe make some of those hard "desserts" that I have always shied away from because I didn't know how, or didn't have the pan, etc.

 


I decided to expand my cooking repertoire through a cooking bucket list.  I got the idea from here - although I am going to start small and only try a few things:

1.  Lemon merige pie
2.  Creme puffs
3. Creme brulee
4. Carmels
5.  Carmel apples
6.  cheesecake
7.  pumpkin roll
8. Flourless chocolate cake

I notice all of these are sweets - maybe someday I will make a bucket list for savory food...it is just not that interesting for me to make that kind of stuff.

Does anyone else have a bucket list?  Or any tips on how to accomplish mine?