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Nov. 13th, 2011 04:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikSo, I actually made a dinner last night. Like, courses and everything. Just for fun - a friend was coming over to get caught up, I said I'd make soup, and the it occurred to me that other things from my farmer's market trip would fit in well. So.
The first course was butternut squash soup, and I will provide the recipe because it rocked pretty hard:
roast one largish butternut squash
saute one small red onion, chopped fine, in olive oil over medium heat
add one pinch fennel and two of fenugreek
when this mixture is well browned, deglaze pan with a bit of water
and scoop out the butternut squash.
mash with fork, while adding water to not quite cover, until smooth.
Add two heaping tablespoons crunch almond butter* and mixed into soup
Salt to taste
* Another option would be to use smooth almond butter, and perhaps puree the mixture. As it was, this was very creamy, and the little crunchy bits just made it better.
Then we had a fennel and tomato salad
Next, we had green beans in garlic and olive oil
and chickpeas and shiitake mushrooms in a garlic parlsey sauce, over soba noodles
Finally, we had roasted local chestnuts and rooibos soy milk chai
(other recipes available on request, but really, it's all pretty straightfoward.)
So, nothing particularly fancy, but compositionally I liked it quite a bit, I was most worried about how the soup and salad would work. But I think the shared taste of fennel pulled things together.
I did notice that staying organized and getting the timing right while talking with a friend (who arrived early, but who was more than willing to dive in and help) was a lot harder than I expected. Not surprising with the drugs, but still, it was a surprise.
The first course was butternut squash soup, and I will provide the recipe because it rocked pretty hard:
roast one largish butternut squash
saute one small red onion, chopped fine, in olive oil over medium heat
add one pinch fennel and two of fenugreek
when this mixture is well browned, deglaze pan with a bit of water
and scoop out the butternut squash.
mash with fork, while adding water to not quite cover, until smooth.
Add two heaping tablespoons crunch almond butter* and mixed into soup
Salt to taste
* Another option would be to use smooth almond butter, and perhaps puree the mixture. As it was, this was very creamy, and the little crunchy bits just made it better.
Then we had a fennel and tomato salad
Next, we had green beans in garlic and olive oil
and chickpeas and shiitake mushrooms in a garlic parlsey sauce, over soba noodles
Finally, we had roasted local chestnuts and rooibos soy milk chai
(other recipes available on request, but really, it's all pretty straightfoward.)
So, nothing particularly fancy, but compositionally I liked it quite a bit, I was most worried about how the soup and salad would work. But I think the shared taste of fennel pulled things together.
I did notice that staying organized and getting the timing right while talking with a friend (who arrived early, but who was more than willing to dive in and help) was a lot harder than I expected. Not surprising with the drugs, but still, it was a surprise.
