Curried Winter Squash Bisque

Posted by midnightsmum 4b ON on Sun, Nov 9, 08 at 20:05

A holiday favourite for my Guests!!!
from Bert Greene's "Greene on Greens" - 1 of my fav cookbooks

Curried Winter Squash Bisque - serves 6 to 8

The spices in this soup are very important - can't stress this enough. Use the spices the 1st time you make it, then experiment thereafter!! This is a very easy recipe to make for vegetarians, or vegans, without sacrificing the flavour - OK, unless you really want the ham/bacon flavour.

2 tbls. unsalted butter - OK, I use salted. margarine for vegans
6 whole scallions, bulbs and green tips finely chopped -
OK, I use whatever onion is in my Fridge.
1 clove garlic, minced - I probably use more
1 small green pepper, seeded and finely chopped- I use Red, probably large
1/4 cup fresh parsley,plus extra for garnish -seldom use it
2 tsps. fresh basil
1 - 2 lb. butternut squash, peeled seeded and cubed - OR, buttercup squash, baked in the oven - way better
1 ham bone or 1/2 lb. chunk of smoked ham-I don't use it
1 14 oz. can of plum tomatoes
4 cups Chicken Broth, or veggie broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
pinch of freshly grated nutmeg
2 tsps. ground curry, choose your desired level of heat
salt and pepper to taste.

If you use fresh spices, it's much better!

Method: melt butter in large saucepan over medium heat; add scallions/onions for 2 mins. Add the garlic, green pepper, 1/4 cup of the parsley and the basil. Cook, stirring occasionally on med-low for 5 mins.

Add the squash, the ham-bone, if using, and the broth, spices(except curry and S&P) and tomatoes. Heat to boiling, then reduce to simmer. Cover and cook 1 hour. Remove ham bone and meat.
Blend/puree the soup in small batches, being careful of the hot liquid. Add the curry, return to boil, then simmer for 10 mins., stirring frequently. Add Salt and Pepper. Garnish with parsley.

As Bert says, this is a very hearty soup. Serve with sharp cheese, fresh bread and a green salad. It is filling. I usually double this, and still have 8 people looking for more!!!

I usually start my New Year's brunch with this!!! And yes, even after brunch, much later, they are trolling the kitchen for any soup I might have squirrelled away !~~ lol.

Caramel Apples

Posted by midnightsmum 4b ON ( on Fri, Oct 31, 08 at 23:49

Caramel Apples
mmmmm... must remember how this goes - it's a great way to get them to eat apples!!!
Take a couple of Skor bars and break them to bits. Pour a jar of caramel sauce overtop, or, to go way over board, dolce leche, and fan slices of green apples all around. Who says they don't like fresh fruit.

Ruthie's Apple Cake

Posted by midnightsmum 4b ON on Tue, Oct 7, 08 at 22:26

Ok, it's not my Mum's cake - but it sure is yummy. And since it's apple time, well, it's time to share:

RUTHIE'S APPLE CAKE: from a book published by Random House called "Friday Night Dinners"

makes 8 to 12 servings

Ingredients
2 eggs
1 cup sugar
2/3 cup vegetable oil (canola or sunflower)
1/4 cup orange juice
2 tsp pure vanilla paste or extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped toasted walnuts - optional
2 lbs MacIntosh apples, peeled, halved, cored
and coarsely chopped (about 4 or 5
apples)
2 tbsp coarse sugar
icing sugar

Method

1. With a hand mixer beat eggs and sugar until very light. Beat in oil. Beat in orange juice and vanilla.
2. In another bowl combine flour with baking powder and salt. Add to egg mixture and stir just until combined.
3. Combine brown sugar, cinnamon, nuts and apples.
4. Spread about half the batter in a 9" (24cm) springform pan. Spoon apples on top. Drizzle remaining batter on top of apples. Do not worry if the batter doesn't cover apples completely. Sprinkle with coarse sugar.
5. Bake in a preheated 350F (180C) oven for 50 to 60 minutes or until a tester comes out clean when inserted into the centre. If cake is browning too much cover loosely with aluminum foil and reduce oven temperature to 325F (160C).

I put this into a bundt pan. It released very easily, and I put a paper doilie over it and sifted icing sugar over top. Serve warm with vanilla ice cream.

Yum - mee!!

Lazy Housewife Pickles/Million Dollar Relish

Posted by midnightsmum 4b ON on Fri, Aug 1, 08 at 22:51

OK, I must add my 2c to this. It is almost pickle time here, so these have been on my mind - sorry no pics, yet.

Lazy Housewife Pickles, a.k.a Washing Machine Pickles

Some of you may remember this from a few years ago, when I bought 11 quarts of gherkins, the black spined type. The lady at the farm where I purchased them suggested that she washed hers in the washing machine - brilliant. It worked so well, that I did the salt soak overnight in there too. Short story, it was not my washing maching, but my cousin's....we are still speaking, but it was touch and go for a while.

Brine:
3/4 gallons vinegar - cider or white - 2.5 l.
1 qt. water
1 cup pickling salt
1/2 lb. white mustard seed - 200 gr.
1/4 lb. dry mustard - 100 gr.
1 oz. curry powder - heat level is your choice
1 oz. turmeric
3 cups white sugar

Mix above together in a crock, or food safe bucket. I keep this in a cool place, but if you have space, fridge would be OK.

Soak cukes in 10:1 water-salt solution. Also really yummy with pearl onions, baby carrots, beans, zukes. Beets will change the colour, but still yummy.

The gherkins are ready in about 2 days. If kept cool, the brine lasts about 2 months. I tie the whole mustard in a cheesecloth bag, otherwise it is messy.

Million Dollar Relish - makes 9 pints.

3 quarts finely chopped cucumbers - cuisinart french fry blade is good.
1 quart finely chopped onions
3 peppers - I do 2 green 1 red - your choice - chopped
1/2 cup pickling salt

Mix above well and leave overnight.

Drain well and put into pot.

Add:
1/2 tsp. turmeric
1/2 tsp. mustard seed
1 tsp. celery seed
6 scant cups white sugar
3 1/2 cups vinegar

Bring to a boil and seal hot.

Family and friends clamour for the above. Hope you enjoy them too!!