Sunday afternoon, soup and snowflakes
Jan. 16th, 2011 01:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ksmithFlurries falling. I'm taking a vacay day tomorrow, and I chose well--up to 4 inches snow predicted, with possibilities of sleet.
Had a lot of roasted butternut squash leftover from last weekend, and a new pot to try out. Chopped a large onion, couple of stalks of celery, three large parsnips. As those sauteed in a butter/olive oil blend, I shoveled in two crushed garlic cloves, then the spices--a tsp salt, lots of cracked black pepper, a tsp garam masala, a tsp ground ginger, and 2 tbsps curry powder. After that had cooked for about 20 minutes, I added the roasted squash. When a good layer of fond had built up, I added half a cup of chardonnay to deglaze, followed by a quart of chicken stock. I used packaged stock from Kitchen Basics, which looks the best of any premade stock I've tried. Rich golden color with a hint of brown, not the pale yellow stuff I've used before.
The curry adds a nice bite. If I'd had a pear or an apple, I'd have added that as well, but I didn't. The new 5-qt LC French oven was the perfect size for the amount of soup. Lovely fond, with no hint of burning.
I'll let the whole mess simmer for a couple of hours. By that time, the parsnips and squash will likely have disintegrated, but if not it will give me the chance to use the hand blender. Bowl of soup. Turkey sandwich. Sunday dinner for a working writer.
Had a lot of roasted butternut squash leftover from last weekend, and a new pot to try out. Chopped a large onion, couple of stalks of celery, three large parsnips. As those sauteed in a butter/olive oil blend, I shoveled in two crushed garlic cloves, then the spices--a tsp salt, lots of cracked black pepper, a tsp garam masala, a tsp ground ginger, and 2 tbsps curry powder. After that had cooked for about 20 minutes, I added the roasted squash. When a good layer of fond had built up, I added half a cup of chardonnay to deglaze, followed by a quart of chicken stock. I used packaged stock from Kitchen Basics, which looks the best of any premade stock I've tried. Rich golden color with a hint of brown, not the pale yellow stuff I've used before.
The curry adds a nice bite. If I'd had a pear or an apple, I'd have added that as well, but I didn't. The new 5-qt LC French oven was the perfect size for the amount of soup. Lovely fond, with no hint of burning.
I'll let the whole mess simmer for a couple of hours. By that time, the parsnips and squash will likely have disintegrated, but if not it will give me the chance to use the hand blender. Bowl of soup. Turkey sandwich. Sunday dinner for a working writer.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2011-01-16 08:21 pm (UTC)no subject
Date: 2011-01-16 09:37 pm (UTC)The LC pot is perfect.
no subject
Date: 2011-01-17 01:21 am (UTC)And I meant to comment in support of what you said about the ability to really brown things without burning them. True of both the LC pots and the AC pots. (Until the last year or maybe two, the only meaning I know for "fond" was emotional...the old dog can learn new words! My mother just called it "those brown bits." I learned "saute" earlier, but she mostly said "Lightly brown the onions" or whatever it was. She didn't say she "deglazed" a pan, but she did it nonetheless, scraping up "the brown bits" with hot water and then making a gravy of them.)
I just fluffed up the curry-mix...in a very un-traditional way, I'm sure. But R- says it looks wonderful and when will it be done...