I got this magazine, I thought of Jill. It's this magazine geared to
wealthy people, why I got free issue, I guess it's my zip code. All the
ads are for stuff like $40,000 diamond bracelets, that kind of thing.

Anyway, they have a recipe from a restaurant right near me, Red.
Butternut squash bisque. He calls it The Apple of God (the squash,
not the soup). I emailed the recipe to her as she's known for her
recip for butternut squash soup.

Eric Manuelli's Butternut Squash Soup

2 tablespoons butter
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 small white onion, diced
1 large butternut squash, peeled and diced
1/2 teaspoon nutmeg
1 ounce honey
4 cups chicken stock
1/2 cup creme Fraiche
1 ounce maple syrup
1/2 teaspoon cinnamon
Pumpkin seed oil
Salt and Pepper

In medium-sized soup pot, melt butter. Saute ginger,
garlic and onion until soft, about five minutes. Add
squash, nutmeg and honey. Add chicken stock, seasoning
with salt and pepper. Simmer until everything is soft.
Pour into food processor and puree.

In small bowl, whisk together creme Fraiche, maple syrup
and cinnamon. Garnish soup with dollop of mixture, then
drizzle with pumpkin seed oil. Serves 4.

(smile) I'm gonna run right out to get some of that pumpkin
seed oil from Acme.

nancy

In article >, "Nancy Young" > wrote:
>I got this magazine, I thought of Jill. It's this magazine geared to
>wealthy people, why I got free issue, I guess it's my zip code. All the
>ads are for stuff like $40,000 diamond bracelets, that kind of thing.
>
>Anyway, they have a recipe from a restaurant right near me, Red.
>Butternut squash bisque. He calls it The Apple of God (the squash,
>not the soup). I emailed the recipe to her as she's known for her
>recip for butternut squash soup.
>
>Eric Manuelli's Butternut Squash Soup
>
>2 tablespoons butter
>1 teaspoon chopped ginger
>1 teaspoon chopped garlic
>1 small white onion, diced
>1 large butternut squash, peeled and diced
>1/2 teaspoon nutmeg
>1 ounce honey
>4 cups chicken stock
>1/2 cup creme Fraiche
>1 ounce maple syrup
>1/2 teaspoon cinnamon
>Pumpkin seed oil
>Salt and Pepper
>
>In medium-sized soup pot, melt butter. Saute ginger,
>garlic and onion until soft, about five minutes. Add
>squash, nutmeg and honey. Add chicken stock, seasoning
>with salt and pepper. Simmer until everything is soft.
>Pour into food processor and puree.
>
>In small bowl, whisk together creme Fraiche, maple syrup
>and cinnamon. Garnish soup with dollop of mixture, then
>drizzle with pumpkin seed oil. Serves 4.
>
>(smile) I'm gonna run right out to get some of that pumpkin
>seed oil from Acme.

G'day Nance

I assume that "creme Fraiche" is fresh cream? If not, could you
translate for a linguistically challenged Aussie, please?

Incidentally, I've never seen pumpkin seed oil in the shops here; but
some mob is planning to grow pumpkins somewhere around here for the
express purpose of extracting the seed oil. It'll probably be for
friggin' export, so you might be buying FNQ pumpkin seed oil yet. ;-)

Cheers, Phred.

--
LID

"Phred" > wrote

> In article >, "Nancy Young"
> > wrote:

>>Eric Manuelli's Butternut Squash Soup

> I assume that "creme Fraiche" is fresh cream? If not, could you
> translate for a linguistically challenged Aussie, please?

http://www.epicurious.com/cooking/ho...=creme+fraiche
crème fraîche
[krehm FRESH]
This matured, thickened cream has a slightly tangy, nutty flavor and velvety
rich texture. The thickness of crème fraîche can range from that of
commercial sour cream to almost as solid as room-temperature margarine. In
France, where crème fraîche is a specialty, the cream is unpasteurized and
therefore contains the bacteria necessary to thicken it naturally. In
America, where all commercial cream is PASTEURIZED, the fermenting agents
necessary for crème fraîche can be obtained by adding buttermilk or sour
cream. A very expensive American facsimile of crème fraîche is sold in some
gourmet markets. The expense seems frivolous, however, when it's so easy to
make an equally delicious version at home. To do so, combine 1 cup whipping
cream and 2 tablespoons buttermilk in a glass container. Cover and let stand
at room temperature (about 70°F) from 8 to 24 hours, or until very thick.
Stir well before covering and refrigerate up to 10 days. Crème fraîche is
the ideal addition for sauces or soups because it can be boiled without
curdling. It's delicious spooned over fresh fruit or other desserts such as
warm cobblers or puddings.

> Incidentally, I've never seen pumpkin seed oil in the shops here; but
> some mob is planning to grow pumpkins somewhere around here for the
> express purpose of extracting the seed oil. It'll probably be for
> friggin' export, so you might be buying FNQ pumpkin seed oil yet. ;-)

(laugh) Perhaps if I saw it just in passing, I would buy it. I'm lazy, I
wouldn't
drive to 5 stores to look for it, if you know what I mean.

nancy

Thanks for the explanation. Sounds quite a lot different to what I
assumed! 8-) With a bit of sugar or whatever, it's probably yoghurt!

Concerning oil exploration -- I *have* been doing a lot of prospecting
for several months hoping to find mustard oil in town. I may have
finally convinced the proprietor of a new "organic" shop to stock it,
and hopefully she will get some in before she goes broke.

In article >, "Nancy Young"
> wrote:
>"Phred" > wrote
>> In article >, "Nancy Young"
>> > wrote:
>
>>>Eric Manuelli's Butternut Squash Soup
>
>> I assume that "creme Fraiche" is fresh cream? If not, could you
>> translate for a linguistically challenged Aussie, please?
>
>http://www.epicurious.com/cooking/ho...uery=creme+fra
>iche
>crème fraîche
>[krehm FRESH]
>This matured, thickened cream has a slightly tangy, nutty flavor and velvety
>rich texture. The thickness of crème fraîche can range from that of
>commercial sour cream to almost as solid as room-temperature margarine. In
>France, where crème fraîche is a specialty, the cream is unpasteurized and
>therefore contains the bacteria necessary to thicken it naturally. In
>America, where all commercial cream is PASTEURIZED, the fermenting agents
>necessary for crème fraîche can be obtained by adding buttermilk or sour
>cream. A very expensive American facsimile of crème fraîche is sold in some
>gourmet markets. The expense seems frivolous, however, when it's so easy to
>make an equally delicious version at home. To do so, combine 1 cup whipping
>cream and 2 tablespoons buttermilk in a glass container. Cover and let stand
>at room temperature (about 70°F) from 8 to 24 hours, or until very thick.
>Stir well before covering and refrigerate up to 10 days. Crème fraîche is
>the ideal addition for sauces or soups because it can be boiled without
>curdling. It's delicious spooned over fresh fruit or other desserts such as
>warm cobblers or puddings.
>
>> Incidentally, I've never seen pumpkin seed oil in the shops here; but
>> some mob is planning to grow pumpkins somewhere around here for the
>> express purpose of extracting the seed oil. It'll probably be for
>> friggin' export, so you might be buying FNQ pumpkin seed oil yet. ;-)
>
>(laugh) Perhaps if I saw it just in passing, I would buy it. I'm lazy, I
>wouldn't drive to 5 stores to look for it, if you know what I mean.

Cheers, Phred.

--
LID

(Phred) wrote in
:


>
> I assume that "creme Fraiche" is fresh cream? If not, could you
> translate for a linguistically challenged Aussie, please?

Phred, I'm not Nancy, but thought I'd reply anyway (apologies to Nancy
for butting in <g>) since I may be able to add some Aussie supply info.

As I understand it creme fraiche is a lightly soured cream. It's not as
common in our supermarket dairy sections as I think it is in the UK, as a
lot of UK recipes seem to call for it. However, King Island do make creme
fraiche, and I'm sure I've seen it in Woolies. If you've got a decent
deli, or supermarket where you are (can't remember your location, sorry)
you might be able to find it.

http://www.kidairy.com.au/products.asp?catID=5

There may be other brands, but I'm not familiar with them. I think I've
seen instructions for making your own creme fraiche, but not sure where.
If I remember, I'll let you know.

Heading back to bed now. It's some ungodly hour of the morning and I have
to go to work today. Couldn't sleep though, so thought I'd see what was
happening on rfc.

Rhonda Anderson
Cranebrook, NSW, Australia

"Phred" > wrote

> Thanks for the explanation. Sounds quite a lot different to what I
> assumed! 8-) With a bit of sugar or whatever, it's probably yoghurt!

True, and to be honest, I don't see anything wrong with just
drizzling heavy cream on the soup. Or butter, for that matter,
but that's me.

> Concerning oil exploration -- I *have* been doing a lot of prospecting
> for several months hoping to find mustard oil in town. I may have
> finally convinced the proprietor of a new "organic" shop to stock it,
> and hopefully she will get some in before she goes broke.

Good luck with that.

nancy

In article > ,
Rhonda Anderson > wrote:
(Phred) wrote in
:
>>
>> I assume that "creme Fraiche" is fresh cream? If not, could you
>> translate for a linguistically challenged Aussie, please?
>
>Phred, I'm not Nancy, but thought I'd reply anyway (apologies to Nancy
>for butting in <g>) since I may be able to add some Aussie supply info.
>
>As I understand it creme fraiche is a lightly soured cream. It's not as
>common in our supermarket dairy sections as I think it is in the UK, as a
>lot of UK recipes seem to call for it. However, King Island do make creme
>fraiche, and I'm sure I've seen it in Woolies. If you've got a decent
>deli, or supermarket where you are (can't remember your location, sorry)
>you might be able to find it.
>
>http://www.kidairy.com.au/products.asp?catID=5
>
>There may be other brands, but I'm not familiar with them. I think I've
>seen instructions for making your own creme fraiche, but not sure where.
>If I remember, I'll let you know.

Thanks for your response, Rhonda. Nancy also got back to me with a
goodly lot of detail -- including home making instructions.

>Heading back to bed now. It's some ungodly hour of the morning and I have
>to go to work today. Couldn't sleep though, so thought I'd see what was
>happening on rfc.

It's that bloody daylight saving that does it to you -- it's still
only 1:00 a.m. here in Qld. ;-)

Cheers, Phred.

--
LID

On Sun, 13 Nov 2005 15:03:19 GMT, Phred wrote:
>
> It's that bloody daylight saving that does it to you -- it's still
> only 1:00 a.m. here in Qld. ;-)
>
You guys have to Spring Forward and Fall Back too? I HATE IT!
Although Fall isn't as bad as Spring, I wish we'd just pick a time 1/2
way between the two and stay with it.

In article >,
sf > wrote:

> On Sun, 13 Nov 2005 15:03:19 GMT, Phred wrote:
> >
> > It's that bloody daylight saving that does it to you -- it's still
> > only 1:00 a.m. here in Qld. ;-)
> >
> You guys have to Spring Forward and Fall Back too? I HATE IT!
> Although Fall isn't as bad as Spring, I wish we'd just pick a time 1/2
> way between the two and stay with it.
>

You and me, and EVERYONE I've ever discussed it with! ;-)

How would one go about starting a nation-wide petition to stop it?

Arizona does not do it. At all. I _think_ (not sure) that they just stay
on DST.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 13 Nov 2005 12:46:29 -0600, OmManiPadmeOmelet wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 13 Nov 2005 15:03:19 GMT, Phred wrote:
> > >
> > > It's that bloody daylight saving that does it to you -- it's still
> > > only 1:00 a.m. here in Qld. ;-)
> > >
> > You guys have to Spring Forward and Fall Back too? I HATE IT!
> > Although Fall isn't as bad as Spring, I wish we'd just pick a time 1/2
> > way between the two and stay with it.
> >
>
> You and me, and EVERYONE I've ever discussed it with! ;-)
>
> How would one go about starting a nation-wide petition to stop it?

If I knew, I'd be all over it.
>
> Arizona does not do it. At all. I _think_ (not sure) that they just stay
> on DST.

When I grew up in Michigan, we didn't have it either. I remember
looking at Chicago people and feeling sorry for them because they were
always jumping back and forth.

In article >,
sf > wrote:

> On Sun, 13 Nov 2005 12:46:29 -0600, OmManiPadmeOmelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Sun, 13 Nov 2005 15:03:19 GMT, Phred wrote:
> > > >
> > > > It's that bloody daylight saving that does it to you -- it's still
> > > > only 1:00 a.m. here in Qld. ;-)
> > > >
> > > You guys have to Spring Forward and Fall Back too? I HATE IT!
> > > Although Fall isn't as bad as Spring, I wish we'd just pick a time 1/2
> > > way between the two and stay with it.
> > >
> >
> > You and me, and EVERYONE I've ever discussed it with! ;-)
> >
> > How would one go about starting a nation-wide petition to stop it?
>
> If I knew, I'd be all over it.

Maybe someone here might know? ;-)

> >
> > Arizona does not do it. At all. I _think_ (not sure) that they just stay
> > on DST.
>
> When I grew up in Michigan, we didn't have it either. I remember
> looking at Chicago people and feeling sorry for them because they were
> always jumping back and forth.

I hate it.
With a passion.

It even messes with my cats!!!!!
(chow time is now an hour later and we've had to ignore their
fussing.....)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson