Not THAT fly, fercripesake!

A few weeks ago we went to Door County, Wisconsin for a couple days.
Door County is the 'thumb' of the state that protrudes into Lake
Michigan, forming Green Bay. At a white-tablecloth place in Sister Bay
near the top of DC, I had a cup of Squash Soup. It was incredibly
delicious and I've been thinking about making some. Squash soup seems
to be quite the thang in recent years -- first time I tasted it was
maybe 20 years ago at an inn in Vermont - had never heard of it. Now
it's all ovah the place. Anyway. . . a couple weeks ago I picked up
something resembling a buttercup squash only it was bright orange - like
a pumpkin. I baked it, removed flesh from shell and stuck it in the
fridge. I've looked at it several times and finally pitched it tonight
- it looked like it was about to grow its own fur coat.

Last Saturday I picked up a Sweet Dumpling squash at the farmers market
in town here. Tonight I nuked it for about 7 minutes total, having
poked it with a knife to prevent an explosion, and turning it 1/4 every
minute and a half. Cooled it some, split it, cleaned it, and scooped
the flesh into a bowl. Had some for supper.

You probably are expecting something about soup, huh? Well, FINE, then.
I made chicken soup day before yesterday and had some broth remaining
from what I froze. I searched for some squash soup recipes and ran
across some that involved apple and ginger, a sweet potato, onions,
squash, cream. Enough for an idea of how to do this.

I had a sweet potato to use up so I peeled it, chunked it and put it
into a Pyrex measuring pitcher, and added a peeled and cored Haralson
apple to that. Added some chicken broth (not too much) and about 1/2
tsp of dried onion flakes, and nuked until all were tender - maybe 3-5
minutes?

Took the Braun stick blender and pureed that mess along with more broth
to thin it out. Sprinkled in some curry powder and a smidge of nutmeg.
Heated it all to almost boiling, then stirred in some fat-free half and
half.

It's pretty good but for a couple things: It is not silky smooth and
I'm wondering if somewhere along the way it should have been strained or
something or if I should have used the stand blender instead of the
stick blender. And I think I detect the acidity of the apple. I don't
care much for that. The chicken broth may have been a little strong - a
little too chickeny tasting; I might have diluted it with water, I
think. I added a little pure maple syrup to the last couple cups of it
that I've eaten (I ate it all - I didn't want leftovers). I don't like
running into little pieces of stuff, though. Otherwise, it's pretty
good. Might do it again. Might not.
--
http://www.jamlady.eboard.com

On Tue 18 Oct 2005 06:15:04p, Melba's Jammin' wrote in rec.food.cooking:

> Not THAT fly, fercripesake!
>
> A few weeks ago we went to Door County, Wisconsin for a couple days.
> Door County is the 'thumb' of the state that protrudes into Lake
> Michigan, forming Green Bay. At a white-tablecloth place in Sister Bay
> near the top of DC, I had a cup of Squash Soup. It was incredibly
> delicious and I've been thinking about making some. Squash soup seems
> to be quite the thang in recent years -- first time I tasted it was
> maybe 20 years ago at an inn in Vermont - had never heard of it. Now
> it's all ovah the place. Anyway. . . a couple weeks ago I picked up
> something resembling a buttercup squash only it was bright orange - like
> a pumpkin. I baked it, removed flesh from shell and stuck it in the
> fridge. I've looked at it several times and finally pitched it tonight
> - it looked like it was about to grow its own fur coat.
>
> Last Saturday I picked up a Sweet Dumpling squash at the farmers market
> in town here. Tonight I nuked it for about 7 minutes total, having
> poked it with a knife to prevent an explosion, and turning it 1/4 every
> minute and a half. Cooled it some, split it, cleaned it, and scooped
> the flesh into a bowl. Had some for supper.
>
> You probably are expecting something about soup, huh? Well, FINE, then.
> I made chicken soup day before yesterday and had some broth remaining
> from what I froze. I searched for some squash soup recipes and ran
> across some that involved apple and ginger, a sweet potato, onions,
> squash, cream. Enough for an idea of how to do this.
>
> I had a sweet potato to use up so I peeled it, chunked it and put it
> into a Pyrex measuring pitcher, and added a peeled and cored Haralson
> apple to that. Added some chicken broth (not too much) and about 1/2
> tsp of dried onion flakes, and nuked until all were tender - maybe 3-5
> minutes?
>
> Took the Braun stick blender and pureed that mess along with more broth
> to thin it out. Sprinkled in some curry powder and a smidge of nutmeg.
> Heated it all to almost boiling, then stirred in some fat-free half and
> half.
>
> It's pretty good but for a couple things: It is not silky smooth and
> I'm wondering if somewhere along the way it should have been strained or
> something or if I should have used the stand blender instead of the
> stick blender. And I think I detect the acidity of the apple. I don't
> care much for that. The chicken broth may have been a little strong - a
> little too chickeny tasting; I might have diluted it with water, I
> think. I added a little pure maple syrup to the last couple cups of it
> that I've eaten (I ate it all - I didn't want leftovers). I don't like
> running into little pieces of stuff, though. Otherwise, it's pretty
> good. Might do it again. Might not.

As far as texture, after you puree the solids, run the result through the
finest screen of a food mill. You may also want to add a bit of cream for
that texture. Blades, no matter what kind, are no match for a mill.

Depending on the apple, you have to compensate for the acid/sour. A bit of
maple syrup, honey, or demerara sugar should calm it down.

Homemade chicken broth can be too strong on its own, especially when that's
not the dominant flavor you want. As you said, cut it with water.

I might garnish this with bits of pecans lightly browned in butter.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Melba's Jammin' wrote:
> Not THAT fly, fercripesake!
>
> A few weeks ago we went to Door County, Wisconsin for a couple days.
> Door County is the 'thumb' of the state that protrudes into Lake
> Michigan, forming Green Bay. At a white-tablecloth place in Sister Bay
> near the top of DC, I had a cup of Squash Soup. It was incredibly
> delicious and I've been thinking about making some. Squash soup seems
> to be quite the thang in recent years -- first time I tasted it was
> maybe 20 years ago at an inn in Vermont - had never heard of it. Now
> it's all ovah the place. Anyway. . . a couple weeks ago I picked up
> something resembling a buttercup squash only it was bright orange - like
> a pumpkin. I baked it, removed flesh from shell and stuck it in the
> fridge. I've looked at it several times and finally pitched it tonight
> - it looked like it was about to grow its own fur coat.

Barbara, I have a recipe for Butternut Squash Soup from the 1996
Thanksgiving Bon Appetit Magazine. Are you interested in it?

In article > ,
Dog3 > wrote:
(snippage)
> Well... the subject did indicate squash soup. No matter, the story is good
> so far.
>
>
> > I made chicken soup day before yesterday
>
> <snip soup fixin>
>
> Doesn't sound too bad Barb. Sounds like a put together like my quiche was.
> I'm always surprised when my 'fly' dishes are edible
>
> Michael

One of the recipes I'd looked at had onion so I added that little bit
when I cooked the sweet potato and the apple. I kind of think the onion
should have been omitted.
--
http://www.jamlady.eboard.com

Melba's Jammin' wrote:
> Not THAT fly, fercripesake!

Somehow I read the subject as "a squashed fly in the soup." LOL.

N.

In article >,
Margaret Suran > wrote:

> Melba's Jammin' wrote:
> > Not THAT fly, fercripesake!
> >
> > A few weeks ago we went to Door County, Wisconsin for a couple days.
> > Door County is the 'thumb' of the state that protrudes into Lake
> > Michigan, forming Green Bay. At a white-tablecloth place in Sister Bay
> > near the top of DC, I had a cup of Squash Soup. It was incredibly
> > delicious and I've been thinking about making some. Squash soup seems
> > to be quite the thang in recent years -- first time I tasted it was
> > maybe 20 years ago at an inn in Vermont - had never heard of it. Now
> > it's all ovah the place. Anyway. . . a couple weeks ago I picked up
> > something resembling a buttercup squash only it was bright orange - like
> > a pumpkin. I baked it, removed flesh from shell and stuck it in the
> > fridge. I've looked at it several times and finally pitched it tonight
> > - it looked like it was about to grow its own fur coat.
>
> Barbara, I have a recipe for Butternut Squash Soup from the 1996
> Thanksgiving Bon Appetit Magazine. Are you interested in it?

If you want to post it, sure. I probably wouldn't make it, though. I
don't usually follow recipes except when baking or canning,
--
http://www.jamlady.eboard.com

On 2005-10-19, Melba's Jammin' > wrote:
> Not THAT fly, fercripesake!

Too late! I'm not dyslexic, but a quick glance at the subject can't
help but trick the brain into imagining a squashed fly in the soup.
heh heh...

nb

Melba's Jammin' wrote:
> Not THAT fly, fercripesake!


Hehe, reminds me of pea soup.

And this morning while contemplating what's fer dinner I thought of
that quart of beef barley 'shroom I stashed in the freezer a while ago,
so took it out to defrost. But then relized it looked kinda skimpy for
dinner, more of a quick lunch, so back in the freezer it goes and
that's when I spotted that ham bone... ah, pea soup... got out my
trusty 7 liter PIAZZA.

1 lb whole peas (yellow), rinsed
1 lb split peas (green), rinsed

'Cause that's what I had.

4 qts water
ham bone
2 med onions, diced
3 med potatoes, diced
4 med carrots, diced
1 garlic clove, minced - I ususally don't use garlic with pea soup, but
felt like it today.
1 sm bunch parsley, chopped w stems
3 ribs celery, diced
3 lge bay leaves
1 tsp black pepper, fresh ground
1/2 tsp white pepper, fresh ground
1 Tbs kosher salt
1 tsp marjaram, dried
1 tbs dehy bell pepper, red & grn
add more water as needed to top off

Whole peas need to be brought to the boil with 2 qts water, then let
set for an hour, do not discard water... then continue with recipe
(don't forget to rinse peas). Add ham bone, add split peas, add 2 qts
water. Bring to boil. Let simmere 1/2 hour, then add all other
ingredients, bring to boil, and continue to simmer until the
consistancy you like... I like the peas to disintergrate but the
carrots and spuds very tender but viable.

Check seasoning.

Still asimmering but already stole two big cupsful.. veddy yummy!

Sheldon

An Original Recipe from Agata & Valentina.


Here is a simple preparation for butternut squash soup that is both
homey and elegant. You can serve it at a holiday meal or enjoy it for
supper any night of the week. It is delicious with thin slices of
toasted Poilane bread (available at our bread counter) spread with
good butter.

l large butternut squash

1 tablespoon EVOO

salt and pepper

4 large shallots, chopped

2 tablespoons unsalted butter plus one tablespoon more

1/2 cup fruity wine (or Calvados, the apple brandy from France, it you
have some)

1 quart rich chicken stock, warmed

2 cups water

1 dried bay leaf

1 Granny Smith apple, thinly sliced

1/2 cup Apple Balsamic vinegar from France (available on Grocery
Shelves back of Meat department)

Pinch each of sea salt and ground white pepper


For garnish (optional)

Creme Fraiche (available in our Dairy case)
Fresh chopped chervil


Preheat oven to 475 degrees


Cut squash in half, lengthwise. Rub with olive oil and sprinkle with
salt and pepper

Place squash halves, cut sides down, on roasting pan. Cook for about
45 minutes or until tender. Scoop flesh out and reserve.

Sauté shallots in butter over medium heat, about 3 minutes. Add wine
or Calvados, increase heat and stir around, about 1 minute, letting
alcohol evaporate. Bring heat back down to medium and add reserved
squash flesh. Stir around, mashing down with a potato ricer. Add
chicken stock, water and bay leaf, stir again and bring to a boil.
Lower heat to medium/low and cook for twenty minutes, stirring
occasionally.

In the meantime, sauté apple slices in butter over medium/low heat
until softened, about five minutes. Add to soup and continue to cook
another 20 minutes, stirring occasionally.

Season with splash of apple balsamic vinegar, sea salt and white
pepper to taste. Stir around, remove bay leaf and puree soup either
with immersion blender or in food processor.

Poour into individual serving bowls and garnish with a dollop of creme
fraiche and pinch of chopped chervil.

Serves 8 to 12

In article >,
Wayne Boatwright > wrote:
(Barb's soup tale ditched)

> As far as texture, after you puree the solids, run the result through the
> finest screen of a food mill. You may also want to add a bit of cream for
> that texture. Blades, no matter what kind, are no match for a mill.

How well I know - I always puree fruit for butters with a food mill vs a
blender or fp.

I picked up some amazing squash this afternoon at the local farmers
market (no picture <oh, darn>, but I wrote about it on my webpage> and
put it through the mill. Sublime, I'm thinking, if I get to making any
soup with it. I've been nibbling -- this thing needs no sugar, honey,
butter, nothin'! I'm thinking I'll some VT maply syrup that I picked
up there in July. And I know I've got some cheap brandy around - and
possibly some good stuff, too. Is cognac too high falutin'? I probably
won't bother with the pecans since it will be just for me.

Hmmmm I wonder if the restaurant where we ate it (Door County) would
part with their recipe.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

On Thu, 20 Oct 2005 20:53:42 -0500, Melba's Jammin' wrote:

> I picked up some amazing squash this afternoon at the local farmers
> market (no picture <oh, darn>, but I wrote about it on my webpage> and
> put it through the mill. Sublime, I'm thinking, if I get to making any
> soup with it. I've been nibbling -- this thing needs no sugar, honey,
> butter, nothin'! I'm thinking I'll some VT maply syrup that I picked
> up there in July. And I know I've got some cheap brandy around - and
> possibly some good stuff, too. Is cognac too high falutin'?

I'm interested... what was this squash called?