Butternut Squash and Apple Soup

Prep.

Prep.

If you looked at the pictures on the Posole Post, you might have noticed that there was more prep on the table than was used in the Posole.

I also made another soup, one I’ve made variations on over the years, Pureed Squash and Apple Soup.

I often make this with Indian spices, Curry and Ginger, but when I mentioned that this time, Mrs Flannestad pointed out that we already had one spicy soup in the Posole, so maybe the second should be mild and simple.

You’ll notice that there is a lot more mirepoix in this soup. If you’re making a vegetarian soup, you always need to up the vegetable content of the soup to make up for the lack of meat flavor components.

Butternut Squash and Apple Soup

2 Onions, chopped
2 Stalk Celery, chopped
2 Carrots, chopped
1 tsp dried Thyme
1 tsp dried Tarragon
Olive Oil

1 Medium large Butternut Squash, peeled and roughly chopped
4 Apples, peeled, cored, and roughly chopped

1 Cup Apple Juice
1 Cup Dry White Wine or Lillet Blanc
Salt & Pepper

METHOD: Sweat onions, Celery, Carrots and herbs in Olive Oil until tender. Add white wine to deglaze and cook off a bit of the alcohol. Add Squash, Apples, and Apple Juice and cook until squash is tender. Puree in a food processor or blender.

Guinness Ginger Bread Cake.

Guinness Ginger Bread Cake.

Lastly, for Dessert I made this Guinness Ginger Bread Cake originally from the Gramercy Tavern in New York.

It is delicious and easy enough to make that even a non-baker like me can pull it off.

The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons’s American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City’s Gramercy Tavern, is superlative—wonderfully moist and spicy.
Ingredients

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Special equipment:

a 10-inch (10- to 12-cup) bundt pan

Accompaniment:

unsweetened whipped cream

Preparation

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.

Read More Epicurious Link to Recipe

Chinese Style Curried Chicken with Squash

There’s a specific kind of Chinese American comfort food which you will often find on a menu in San Francisco.

The Chinese version of “Curry” doesn’t really have much to do with the Indian version of same.

Basically, it is meat or tofu served in a curry powder flavored gravy thickened with corn starch.

Mrs Flannestad wanted stew and I wasn’t really feeling like American/European Stew.

Well, Curry is stew, isn’t it? I’ll adapt my Chicken Gumbo recipe and instead of flavoring the ‘gravy’ with ‘Creole Seasoning’, I’ll flavor it with Curry.

Cooking the Chicken

Cover a quartered chicken with water and add to the pot some roughly chopped garlic, onion, and ginger. Bring to a simmer, and reduce heat. Cook until the chicken is done. Cool enough to handle, and remove chicken from bones. Chop and reserve meat. Return bones, skin, and cartilage to liquid and continue cooking as time allows, at least an hour.

Aromatic Vegetables

Mince Garlic, Ginger, and Jalapeno chiles. Make Curry Powder*

Ghee

In a heavy pot, make a roux, about 1/4 cup vegetable oil (or Ghee) and 1/4 cup flour. Cook flour until it no longer smells like raw flour. Drain

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Chop a winter squash and set aside. Chop a Turnip and set aside. Chop some potatoes and set aside. Chop a large onion. Add Minced Garlic, Ginger and Chile to roux. Cook briefly, and add chopped onion. Cook until onion is clear and wilted. Strain solids from stock and pour into roux, stirring vigorously to avoid clumping. When it reaches a simmer, stir in curry powder and check salt level. Add chopped squash, turnips, and potatoes to liquid and cook until vegetables are just about tender. Stir in cooked chicken.

Stew

Check seasonings again and serve over rice and garnish with cilantro and yoghurt. It’s better the second day.

*Curry Powder

1 tsp Whole Coriander Seed
1 tsp Whole Cumin Seed
1 tsp Whole Fennel Seed
1 tsp Whole Fenugreek
1 tsp Whole Brown Mustard Seed
4 Whole Cloves
1 Small Stick Cinnamon, Broken
1/2 tsp White Peppercorns
1/2 tsp Black Peppercorns
3 Whole Chili de Arbol
1 tsp Ground Tumeric

Toast whole spices in a dry pan until fragrant. Grind in Coffee Mill or Spice Grinder. Add Tumeric.