I am very honored that the esteemed Asinus Asinum Fricat has been gracious enough to allow me to guest host this week's "What's For Dinner?" diary. I think of this series as a virtual supper club, a great place to nourish our minds as well as share recipes, money-saving food tips, promote sustainable agriculture, etc. So, pour yourself a glass of wine and take a seat at my table tonight.
"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Beau--ootiful Soo--oop! Beau--ootiful Soo--oop!
Soo--oop of the e--e--evening, Beautiful, beautiful Soup" -- Lewis Carroll
We don't really get four seasons here in North Florida. We get a brief but gorgeous spring; a long, hot and humid summer; and a welcome break from the heat during what the rest of the world calls fall and winter. While it may not be bone-chilling outside, there's something about the crispness of the air and the dropping of the leaves that stimulates my palate. I crave rich, earthy flavors. Strong colors and pungent aromas, and textures that soothe and satisfy. Soups and stews really appeal to all my senses, and the ones I'm sharing with you tonight are also pretty economical and healthy. I hope you'll feel inspired to try one some night, and that you'll share your own favorites too.
I'm not a vegetarian by any stretch, but some of my favorites... and the two I'm highlighting tonight... are: acorn squash bisque and French onion soup.
Acorn Squash Bisque
Ingredient List
Winter squash (I like acorn)
Whole head of garlic
1 medium sliced onion
Olive oil
Chicken or vegetable stock
Milk, cream, or half & half
Spice: as you like (Indian curry, Southwest blends, or good ol' salt & pepper)
I love this soup for so many reasons. First, it's easy to make. Second, it's cheap to make. It's gorgeous to look at and is silky-smooth and delicious. Plus, it's ridiculously good for you, being low in fat & sodium and loaded with nutrients. I made this recipe up after looking up a number of recipes online and wondering why everyone bitched about having to peel and cube the squash. Well, I guess I'd bitch too if I actually went through the trouble to do it. I like to save my bitching and cussing for my comments on dKos!
Start with a good-sized acorn squash. If you prefer butternut or pumpkin, fine. Cut the squash in half and scoop out the seeds and stringy stuff. Slice a medium onion and peel a head of garlic. While your oven is pre-heating to 350, pour some olive oil into a roasting pan and dump in the onions and garlic. Lay the squash, cut-side down, on top of the onion & garlic and roast until the squash is very soft, about an hour. When it's cool enough to handle, scoop out the flesh and put it in your blender along with the garlic and onion. Add enough chicken or vegetable stock to thin it, and blend until very smooth. Transfer to a pot and season as you like.
I've spiced this bisque a number of ways. It lends itself very well to an Indian curry treatment, but my current favorite is a Southwestern take. For the soup pictured here, I seasoned liberally with chili powder, cayenne, a touch of smoked paprika, and Kosher salt. Use stock to thin it out and heat. Just before serving, stir in milk or cream (I used fat free half & half). With a grilled cheese sandwich, this is a fabulous easy meal.
French Onion Soup
Ingredient list:
Onions
Butter
Head of roasted garlic
Balsamic vinegar
Bay leaf
Fresh thyme sprigs
Flour
White wine
Beef stock
Pepper and salt to taste
French bread
Cheese (use what you love)
Who doesn't love French onion soup loaded with soft, sweet onions and topped with gooey melted cheese? It's so fragrant, and somehow manages to hit that perfect balance of peasant-y and gourmet at the same time. Mine's unique only in that I hit the caramelized onions with a splash of balsamic vinegar, and add a whole head of roasted garlic (I really, really like garlic!) to the pot.
First, the onions. You need a lot, about 3 pounds to make enough soup for 4. I like big, naturally sweet onions - Vidalias are my favorites, but the market had sweet Peruvian ones, so that's what I used. After peeling the onions, slice in half lengthwise and slice each half into slender strips. Meanwhile, get a couple of fat pats of butter melting in a soup pot. Dump the onions in and get ready to spend awhile stirring. Throw in a bay leaf here, too.
I recommend pouring yourself a glass of wine and turning on some sophisticated, adult music... your choice, but I recommend Supreme Beings of Leisure
Fast forward about 40 minutes to your lovely, perfectly caramelized onions. Add a generous splash of balsamic vinegar. I'm not much for measuring, but I'd guess this is about a tablespoon - a little goes a long way! Squish the roasted garlic
out of its skin into the pot and stir in with the onions. Oh, I also added a few sprigs of fresh thyme, also. Sprinkle a heaping tablespoon of flour over the onions and stir with a wooden spoon. Cook for a couple of minutes to get rid of the floury taste. Add in 1/2 to 1 cup of dry white wine (depending on how much sharpness you want - I like a good bit!) and stir, letting it bubble for a few minutes. Add in 4 cups of beef stock. I like a low-sodium organic brand I find at the market. Use what you like! Grind some fresh black pepper into the soup and let it simmer, uncovered, about 30 minutes.
You can make your croutons while the soup is simmering. Slice some nice French bread about 3/4 of an inch thick and toast it well. Your cheese options are many. I've done this with Brie, Emmentaler, Gruyere... my favorite is the Emmentaler.
Ladle soup into ramekins (making sure you take out the bay leaf), then place a crouton on top. Place cheese on top of croutons, letting a little cheese droop over the edges for that decadent look (and the pleasure of nibbling on those lovely bits of toasty cheese off the ramekins). Put the ramekins on a cookie sheet or in a shallow baking pan and place them under a preheated broiler. Watch them carefully! It does not take long to go from lovely melty goodness with a hint of brown to burnt, stinky cheese.
I'd intended a third offering tonight, either a boeuf bourguignon or a chili, but time and other obligations interfered. In any case, I hope your appetites and imaginations have been inspired tonight!
Bon Appetit!