My somewhat edible contribution…

So I decided to take a stab at making my own version of Lakeside Farms’ squashy-apple bisque as a first course to Thanksgiving dinner. The family complained hardly at all about it, so I decided to share my recipe here:

INGREDIENTS:
stick o’ butter
olive oil
celery bunch
large sweet onion
container of chicken stock
2 containers of veggie stock
3-4 medium-sized butternut squash (save seeds and stringy stuff)
4-5 cored and peeled tart apples (Granny Smith, Rome Beauty or Arkansas Black)
salt-N-pepa
thyme (fresh or dried)
tarragon
maple syrup

HOW TO:
In a big friggin’ pot (BFP), add a healthy splash of olive oil and half a stick of butter. Simmer until butter is melted and add chopped onion and bunch of celery (all but the heart sticks). Sautee until soft. In a smaller saucepan, melt the remaining half stick of butter and add squash stringies, seeds and a cup or two of water. Stir often and leave on heat until buttery liquid takes on essence of squash guts. When the buttery squash-gut liquid is nice and orange, strain out the chunks and add liquid to your BFP. Mix thoroughly. All at once, add cubed squash, apples, 1 part chicken stock and 2 parts veggie stock to the BFP, cover, and crank the heat. Stir frequently and add thyme, tarragon, salt and pepper (thyme and tarragon at a ratio of 3:1 and salt and pepper to taste). When squash is soft enough to mash, pour off into a blender and puree. If your blender is like mine and way too small for the job, you’ll need a container (large tupperware joint or similar) to hold the puree before you add all pureed contents back to the BFP to finish. Now that your back to the BFP, add additional quantities of said spices, or just leave it alone. Let it simmer over low heat while flavors develop and add a quick squeeze of maple syrup. I don’t like mine to be too sweet, so I take it easy with the syrup. You can always add more. You can’t take any out without suffering significant burns to the hands and lower forearms. Keep on stirrin’. When it tastes good, you’re done! Top with cinnamon and chive. Serve with bread and beer.

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~ by staciandandy on November 27, 2009.

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