This is neither recipe nor anything to do with Leavenworth. What it is instead is a welcome diversion and funny slice of life in SF. I made a spoon feint the other night with my hot moves right after listening to these stories about the Beatles' first appearance in America on Ed Sullivan, two crazy Bostonians who brought their carefree world with them to Iraq, and one of my latest favorite writers, Shalom Auslander.
For fans of this american life old and new, I hope you enjoy:
http://thislife.org/Radio_Episode.aspx?episode=281
Kyle
Saturday, December 8, 2007
Monday, December 3, 2007
Kabocha Squash Soup
1 medium kabocha squash
1 medium delicata squash
(you can use any kind of winter squash here...one large butternut would suffice, or 2 acorns)
Preheat oven to 375. Coat a baking sheet with a bit of olive oil. Halve the squash, clean out seeds, and place cut side down onto baking sheet. Bake until very tender, about 50 minutes.
3-4 tbsp olive oil
1/2 stick butter
3 leeks, trimmed, cleaned, and thinly sliced
6 large cloves garlic, minced
2-4 sage leaves
leaves from a few sprigs of thyme
1 bay leaf
5 cups vegetable or chicken stock
OPTIONAL:
1/3-1/2 cup apple cider
knob of ginger about the size of a big toe (ew), grated
heavy cream!
In a stock pot, add olive oil and butter. When butter is melted, add leeks and cook until soft, about 5 minutes. Add garlic, sage, thyme, bay leaf, and stock. Bring to a boil.
When squash is fully cooked, carefully scoop out as much flesh as you can, being careful not to get any skin. Add squash to the stock, and try to break up as best you can. Season with salt to taste. When squash has been in the pot for about 10-15 minutes, transfer soup to a blender and puree. Put it back in the pot.
At this point I added a little more thyme and about 1/2 cup of apple cider. This is optional, but adds a nice flavor. I also added some grated ginger.
Add a little heavy cream just before serving!
1 medium delicata squash
(you can use any kind of winter squash here...one large butternut would suffice, or 2 acorns)
Preheat oven to 375. Coat a baking sheet with a bit of olive oil. Halve the squash, clean out seeds, and place cut side down onto baking sheet. Bake until very tender, about 50 minutes.
3-4 tbsp olive oil
1/2 stick butter
3 leeks, trimmed, cleaned, and thinly sliced
6 large cloves garlic, minced
2-4 sage leaves
leaves from a few sprigs of thyme
1 bay leaf
5 cups vegetable or chicken stock
OPTIONAL:
1/3-1/2 cup apple cider
knob of ginger about the size of a big toe (ew), grated
heavy cream!
In a stock pot, add olive oil and butter. When butter is melted, add leeks and cook until soft, about 5 minutes. Add garlic, sage, thyme, bay leaf, and stock. Bring to a boil.
When squash is fully cooked, carefully scoop out as much flesh as you can, being careful not to get any skin. Add squash to the stock, and try to break up as best you can. Season with salt to taste. When squash has been in the pot for about 10-15 minutes, transfer soup to a blender and puree. Put it back in the pot.
At this point I added a little more thyme and about 1/2 cup of apple cider. This is optional, but adds a nice flavor. I also added some grated ginger.
Add a little heavy cream just before serving!
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