Ace of Spades HQ

October 26, 2013

Butternut Squash Soup [CBD]
— Open Blogger

Soup reaches its highest culinary expression only when it is homemade. Canned simply does not cut it. And do not think that you can get away with using canned or boxed chicken stock. Remember the spatchcocked chicken recipe? Well, that back you cut out of the chicken should have gone into the freezer so that you can make fresh chicken stock and lord it over your pompous 2nd cousin with the ugly shoes when she brings a "homemade" pie to Thanksgiving dinner. 1 butternut squash, about 2-3 pounds: peeled, seeded and cut into one inch cubes
1 large sweet onion, chopped fine
3 ounces unsalted butter
1 ounce duck fat (or replace with equivalent butter)
1 teaspoon minced fresh thyme
1 quart Chicken Stock (and make it yourself. ItÂ’s easy, and much, much better)
Â½ & Â½ to taste.
Salt and pepper to taste (but be careful).

SautÃ© the onion in the butter and duck fat over medium-low heat until it softens and just begins to caramelize.

Add the thyme and sautÃ© for another minute. Then, toss in all of the squash and mix it around to coat with the butter and onions.

Keep cooking for 15-20 minutes, stirring occasionally and continuing to caramelize the onions and starting to soften and caramelize the squash.

Pour in the chicken stock (I told you to use fresh, so donÂ’t wimp out on me) and reduce the heat to a simmer, cover and cook for 45 minutes, until the squash is perfectly soft.

PurÃ©e thoroughly with a hand blender, or make a huge mess in your kitchen by using an upright blender and spraying soup all over the ceiling.

Taste, and add a bit of salt if needed. If the soup doesnÂ’t seem rich enough, a bit of Â½ & Â½ is perfect to smooth it out and add some thickness.

Serve hot with a toasted goat cheese crostini (or toasted croutons) floated in the middle of the bowl, and a drizzle of good olive oil.

Posted by: Open Blogger at 12:19 PM | Comments (107)
Post contains 347 words, total size 2 kb.

1 My wife makes a version with a Balsamic reduction floating in the middle, so damned good!

Posted by: mbruce at October 26, 2013 12:21 PM (Hx3jP)

2 My wife makes one with apple cider cream floating in the middle. Really good. Better the 2nd day.

Posted by: Brave Sir Robin at October 26, 2013 12:27 PM (PXOPQ)

3 Indian Pudding is like heroin. Moar!

Posted by: eman at October 26, 2013 12:27 PM (AO9UG)

4 Boyoboy, Ace really got his message through! Nothin' controversial, no howls of outrage, no Strong Denunciations or clamped-jaw Viewing With Alarm....

Well, gotta say the melted butter and duck fat would probably drive Moooooo-chelle crazy, but what ya gonna do? Fine old American Cooking will be around long after the current occupants of the White House are out and Livin' Large in their gifted Hawaiian manse.

Posted by: MrScribbler at October 26, 2013 12:28 PM (kaGpp)

5 That soup recipe looks very good except for the onions. Any good replacements for the onion. I hate the damn things.

Posted by: eman at October 26, 2013 12:28 PM (AO9UG)

6 Better the 2nd day. Posted by: Brave Sir Robin at October 26, 2013 04:27 PM (PXOPQ) All soup is better the 2nd day. THANK YOU CBD FOR THIS THREAD!

Posted by: [/i][/b][/u][/s] Tami - GO CARDS!!! at October 26, 2013 12:29 PM (bCEmE)

7 Hey CBD how do you do your stock/broth? Just boil until complete?

Posted by: tsrblke PhD(c) (No Really!) at October 26, 2013 12:30 PM (GaqMa)

8 Remember the spatchcocked chicken recipe?

Please! There are ladies present.

Posted by: Null at October 26, 2013 12:30 PM (xjpRj)

9 Any good replacements for the onion.
I hate the damn things. Posted by: eman
...........
Then why eat soup??

Posted by: Chi-Town Jerry at October 26, 2013 12:32 PM (b/lt+)

10 Please! There are ladies present. Posted by: Null at October 26, 2013 04:30 PM (xjpRj) Who? Oh wait....

Posted by: [/i][/b][/u][/s] Tami - GO CARDS!!! at October 26, 2013 12:33 PM (bCEmE)

11 "And do not think that you can get away with using canned or boxed chicken stock." Hah! I not only CAN get away with it, I DO. And with 9 out of 10 recipes, you would not be able to tell the difference. That being said, this looks like that 1 out of 10 ---- because there isn't much seasoning and b'nut squash has a subtle flavor --- and because CBD is obviously a soup Nazi and probably knows where I live and where my children go to school.

Posted by: Margarita DeVille at October 26, 2013 12:34 PM (dfYL9)

12 For the love of God, just give me one day!

Posted by: The Chicken at October 26, 2013 12:34 PM (GJc4d)

13 12 For the love of God, just give me one day!

Posted by: The Chicken at October 26, 2013 04:34 PM (GJc4d)

At least they're only talking about eating you.

Posted by: buzzion at October 26, 2013 12:37 PM (LI48c)

14 Any good replacements for the onion.

I hate the damn things.

Posted by: eman

Leeks are less harsh than onions and you don't really need to sautee them.

Barring that it's hard to find equivalent, but how about celery?

Posted by: weft cut-loop [/i] [/b] at October 26, 2013 12:39 PM (xz0nG)

15 Hey! Who the hell measures butter in OUNCES?!? I measure mine in cups or Tbsps or sticks. Hmmm. Math is hard. A stick is a quarter pound is 4 ounces. So Herr Kommandant CBD wants me to use ein schtick total. Ein quarter of der schtick fur der ducken fat. Drei quarters fur der butter.

Posted by: Margarita DeVille at October 26, 2013 12:40 PM (dfYL9)

16 This IS soup season!

I made a really good clam chowder last week. easy peasy..

equal parts onion, carrots, celery all diced small. maybe 1/2 to 2/3 cup of each.

Melt a tablespoon or so of butter in a heavy pot and dump in the veggies cook about 5 minutes. Stir in some Bay seasoning.. maybe 2 tablespoons. Then throw in some more butter and then a couple tablespoons of flour, making a roux.. stir and stir till all the flour is dissolved.

Then pour in the juice from 3 cans of clams. then a quart of half and half and 2 cups of chicken stock. To me, this was a nice balance between fishy (clam juice) and creamy..

Now throw in about 3 or 4 potatoes diced about 1/2 inch size.

Cook till the potatoes are tender. When they are , throw in the clams and cook til those are hot.. just a few minutes or you will get tough clams. Toss in a handful of fresh parsley now too.

Serve with crusty bread and butter. Yumm.

Then

Posted by: Chi-Town Jerry at October 26, 2013 12:42 PM (b/lt+)

17 that back you cut out of the chicken should have gone into the freezer so that you can make fresh chicken stock and lord it over your pompous 2nd cousin with the ugly shoes when she brings a "homemade" pie to Thanksgiving dinner.

Gonna need more than just one back. Something like of 3 lbs of chicken to get 4 cups.

I've yet to try it, but Heston's brown stock sounds good.

He uses one carcass, 4.5 lbs of wings, and a pressure cooker. Link in name.

Posted by: weft cut-loop [/i] [/b] at October 26, 2013 12:42 PM (xz0nG)

At least they're only talking about eating you.

I'd love to get spatchcocked and eaten.

Well, as long as you're paying for it.

Posted by: Sandra Fluke at October 26, 2013 12:42 PM (GJc4d)

19 I guess squash and pumpkins are in the same family. I remember going to Jamaica one time and the soup of the day was pumpkin. Expected one thing, got a creamy smooth delicious taste that only hinted at the origin. Bonus plus, pumpkin is high on my list of BP lowering foods. With too many years of Obama ahead of us, lowered BP is a necessity.

Posted by: Schrödinger's cat [/i] at October 26, 2013 12:42 PM (U2UQk)

20 Bleh.... Get out the hog splitter Have the women prepare a pot of boiling water from the creek.

Posted by: jet Built Around Cannon at October 26, 2013 12:43 PM (5bB1J)

21 I approve of this recipe. Chicken Spock should always be called in to consult.

*Wait* Did you say chicken ~stock~? Is that made with, ahem, chicken?

I'd like to see you all hanging from the stocks.

Posted by: The chicken at October 26, 2013 12:44 PM (cHZB7)

Cook till the potatoes are tender. When they are , throw in the clams and cook til those are hot.. just a few minutes or you will get tough clams. Toss in a handful of fresh parsley now too.

Serve with crusty bread and butter. Yumm.

Posted by: Chi-Town Jerry at October 26, 2013 04:42 PM (b/lt+)

Sounds great! Add some well cooked bacon (about 1 inch pieces) and you will thank me.

Posted by: Ammo Dump at October 26, 2013 12:45 PM (GgPam)

23 Sounds great! Add some well cooked bacon (about 1 inch pieces) and you will thank me. Posted by: Ammo Dump
..........
Yeah.. well, I had been looking at recipes and a lot of them suggested bacon.. but I was out..

But next time...

Posted by: Chi-Town Jerry at October 26, 2013 12:46 PM (b/lt+)

24 Go harvest a sheep from Bo Peep... That little bitch will never miss one wooly.. Lather that rack of lamb with some course cut mustard..fennel and garlic.. Bake until dark sugar brown..

Posted by: jet Built Around Cannon at October 26, 2013 12:46 PM (5bB1J)

25 My English mother made candied sweet potato's using brown sugar . They are hard to find out there since the new style mini marshmallow recipe came along. I won't eat that kind.

Posted by: Regular Guy at October 26, 2013 12:47 PM (N3Al8)

26 Heh-heh heh heh. You said "Butt".

Posted by: Joey "Two-Blasts" Biden at October 26, 2013 12:49 PM (JBfvU)

27 Hey! Who the hell measures butter in OUNCES?!? I am always suspicious of any recipe that does not start with 'Take a stick of butter...'

Posted by: Schrödinger's cat [/i] at October 26, 2013 12:49 PM (U2UQk)

Yep- we throw bacon and some shredded sharp cheddar on top in the bowls. Also started adding some shitake shrooms and scallions in early, adds flavor....

Posted by: BunkerintheBurbs at October 26, 2013 12:49 PM (X3xYu)

29 My favorite soup is a french onion soup with parmesan bread. Dead easy to make too.

Posted by: Joethefatman™ (@joethefatman1) at October 26, 2013 12:50 PM (MnSla)

30 The wimmins has taken over the blog. God help us all!

Posted by: Dack Thrombosis at October 26, 2013 12:51 PM (oFCZn)

31 This looks scrumptious

Posted by: Niedermeyer's Dead Horse at October 26, 2013 12:51 PM (DmNpO)

32 24 Go harvest a sheep from Bo Peep... That little bitch will never miss one wooly.. Lather that rack of lamb with some course cut mustard..fennel and garlic.. Bake until dark sugar brown.. Posted by: jet Built Around Cannon at October 26, 2013 04:46 PM (5bB1J) --- Sheep. Are. For. Sweaters.

Posted by: Gingy at October 26, 2013 12:52 PM (N/cFh)

33
yes, but before T-Day, we have to endure the Hurricane Sandy anniversary

it hit NJ on 10/29

expect Chris Christie and obama to politicize it and use it to take a shot at the tea party conservatives.

Posted by: you got chocolate in my soothsayer! at October 26, 2013 12:52 PM (FC8Yl)

34 Someone put up a video of someone killing a hobo quick!

Posted by: Dack Thrombosis at October 26, 2013 12:52 PM (oFCZn)

35 Cook till the potatoes are tender. When they are , throw in the clams and cook til those are hot.. just a few minutes or you will get tough clams. Toss in a handful of fresh parsley now too. Serve with crusty bread and butter. Yumm. Then Posted by: Chi-Town Jerry at October 26, 2013 04:42 PM (b/lt+) For me the 'Then' would be followed by...drive to the emergency room. Damnit! I love shellfish....it decided it hated me in my late 20's.

Posted by: [/i][/b][/u][/s] Tami - GO CARDS!!! at October 26, 2013 12:53 PM (bCEmE)

36 Estrogen levels reaching critical levels, Captain! She canna take much more of this!

Posted by: Dack Thrombosis at October 26, 2013 12:54 PM (oFCZn)

37 Posted on the other thread but it fits better here

Lamb chops,Garlic roasted leg of lamb, parmesan breaded lamb chops....

I don't know why but I'm suddenly hungry for lamb

Posted by: Joethefatman™ (@joethefatman1) at October 26, 2013 12:54 PM (MnSla)

38 I took a lamb, barley and turnip soup with me to hunting camp last week. The guys raved about it. Easiest thing in the world to make and it looks like you worked on it for hours.

Posted by: Jinx the Cat at October 26, 2013 12:55 PM (K8uLG)

39 I took a lamb, barley and turnip soup with me to hunting camp last week. The guys raved about it.>>

Hunting camp. How sober were they during this raving?

Posted by: The Hickster at October 26, 2013 12:57 PM (MVBSu)

>>Any good replacements for the onion. <<

Shallots. ...and get a food mill.

Posted by: garrett at October 26, 2013 12:58 PM (0zp0m)

41 From Hormel

New And IMPROVED!

Hobo Stew

Now With 20% More Hobo!

Posted by: Joethefatman™ (@joethefatman1) at October 26, 2013 12:58 PM (MnSla)

42 Afternoon, Horde. I make a kick-ass turkey (or chicken) soup. Roast and eat the chicken, reserving about 2 cups of meat for the soup. Toss the carcass in a pot with enough water to cover. Chuck in a couple of bay leaves. Let that sucker come to a boil, and simmer it until the bones, when bent, break. Strain out the bones and let the stock sit in the fridge overnight so you can skim the fat. (Not necessary) Strip the carcass of any meat, and chop all the chicken up into bite sized pieces. Discard the bones and bay leaves. Peel and dice (large) carrots, potatoes, onions, celery and chuck them in. Throw in a handful of pearl barley (referred to as "fragile eyes" in my home). Cook til done - carrots and barley cooked through. Salt and pepper to taste.

Posted by: Gingy at October 26, 2013 12:58 PM (N/cFh)

43 Hunting camp. How sober were they during this raving?

To be fair, we were all hungry after coming in. Notice we didn't include grouse on the menu or we would have starved.

Posted by: Jinx the Cat at October 26, 2013 12:59 PM (K8uLG)

44 Making shrimp and grits for dinner tomorrow night. And not nasty, quick or instant grits. The real deal. Kid requested it, since he hasn't had it in four years.

I love being able to cook for more than two people again.

Posted by: Jane D'oh at October 26, 2013 12:59 PM (lVPtV)

45 The soup sounds delicious and I like butternut squash but. can't eat the cream soups anymore, though, because of lactose intolerance. and putting lactaid in a cream soup just doesn't cut it.

Posted by: FenelonSpoke at October 26, 2013 01:00 PM (23Kgq)

46 I don't know why but I'm suddenly hungry for lamb

Posted by: JoethefatmanÂ™ (@joethefatman1) at October 26, 2013 04:54 PM (MnSla)

*makes note to make braised lamb shanks next week* Mmmmmm...

Posted by: Jane D'oh at October 26, 2013 01:01 PM (lVPtV)

47 "Hey, you want some SQUASH? Shit no! Sounds like someone sat on dinner!" -- George Carlin

Posted by: cool arrow at October 26, 2013 01:03 PM (WMsq+)

48 Made a very simple split pea, lentil, rice and barley soup today. (just sauteed onion, with chicken stock, and chopped tomatoes, simmered closed lid for 60-90 minutes) Hearty and perfect for a cold, rainy day. Soup is one of my favorite foods. Luxurious creams like homemade cream of tomato, cream of celery, mushroom, broccoli, asparagus, or cream of chicken are well worth the time and effort. Favorite, favorite food: Lobster Bisque The Book of Soups by The Culinary Institute of America is a great all soup cookbook. The Thai Hot-And-Sour Soup, Roasted Red Pepper, Leek and Potato, Pumpkin Soup with Ginger, Senate Bean Soup, Red Lentil, Butternut and Acorn, Shrimp Bisque, the Chowder variations, Roasted Eggplant and Garlic, and various Gumbo's are all excellent, and good examples of the breadth. There is a great section on broths, and another on accompaniments (croutons, rusks, dumplings, etc). I have two editions, to pick up the newer ones that were added.

Posted by: artisanal 'ette at October 26, 2013 01:05 PM (IXrOn)

49 >>> Sheep. Are. For. Sweaters. Yes. Sweaters. That's why I want the sheep, Farmer Brown.

Posted by: Scotsman way lives in town at October 26, 2013 01:06 PM (Ua6T/)

50 Mrs D'oh

And just where are you located,hmm??? j/k

Posted by: Joethefatman™ (@joethefatman1) at October 26, 2013 01:06 PM (MnSla)

51 The soup sounds delicious and I like butternut squash but. can't eat the cream soups anymore, though, because of lactose intolerance. and putting lactaid in a cream soup just doesn't cut it.

Posted by: FenelonSpoke

Artificial creamer, soy milk, almond milk, coconut cream/milk.

Posted by: weft cut-loop [/i] [/b] at October 26, 2013 01:07 PM (xz0nG)

52 49 >>> Sheep. Are. For. Sweaters. Yes. Sweaters. That's why I want the sheep, Farmer Brown. Posted by: Scotsman way lives in town at October 26, 2013 05:06 PM (Ua6T/) --- Gimme a sheep, I'll make you a sweater. I don't care if you need it for ... other reasons.

Posted by: Gingy at October 26, 2013 01:08 PM (N/cFh)

53 I'm sorry CBD, but I am going off topic. Paul just called to tell me he moved his big toe today. It must have been my visit. No one that loves him has been to see him since his 3 kids went in May! PT said she could see trace movements in his knee & leg. I don't know what that means, I'll ask later. Thank you all for your prayers. Carol

Posted by: CarolT at October 26, 2013 01:08 PM (z4WKX)

54 Where are you getting the duck fat?

Posted by: Jinx the Cat at October 26, 2013 01:08 PM (K8uLG)

55 Leg of lamb was a regular dish in my house growing up that I loved. The Lamb pilaf that came after not so much.

Posted by: The Hickster at October 26, 2013 01:09 PM (MVBSu)

56 55 Where are you getting the duck fat?

Posted by: Jinx the Cat at October 26, 2013 05:08 PM (K8uLG)

From a duck?

Posted by: Joethefatman™ (@joethefatman1) at October 26, 2013 01:09 PM (MnSla)

57 I really don't enjoy any of the substitutes for milk/cream. I use them but I don't like them. Almond milk is tolerable in a smoothie, but I wouldn't put it in a soup.

Posted by: FenelonSpoke at October 26, 2013 01:09 PM (23Kgq)

58 All this talk of duck fat and sheep are starting to make me nervous.

Posted by: Jinx the Cat at October 26, 2013 01:10 PM (K8uLG)

59 Fenelon, have you tried a milk/cream substitute? Don't know how coconut milk or almond milk might taste in this recipe.....

Posted by: Teresa in Fort Worth, TX at October 26, 2013 01:10 PM (PZ6/M)

60 Almond Milk and Keebler Fudge Stripes are impossibly good together.

Posted by: garrett at October 26, 2013 01:12 PM (0zp0m)

61 Fenelon, see my O/T post above! Carol

Posted by: CarolT at October 26, 2013 01:12 PM (z4WKX)

62 45 The soup sounds delicious and I like butternut squash but. can't eat the cream soups anymore, though, because of lactose intolerance. and putting lactaid in a cream soup just doesn't cut it. Posted by: FenelonSpoke at October 26, 2013 05:00 PM (23Kgq) Couple of lactaid pills and you're good to go....no pun intended.

Posted by: [/i][/b][/u][/s] Tami - GO CARDS!!! at October 26, 2013 01:13 PM (bCEmE)

Where are you getting the duck fat?

You give a duck and EBT card and move him to a food desert.

Viola. Fat Duck.

Posted by: garrett at October 26, 2013 01:13 PM (0zp0m)

64 My standby Cranberry Sauce: 1) Bring 3/4 C, 1 C sugar, 1/4 t salt to boil and dissolve sugar. I usually use less sugar than called for; more like 3/4 C. 2) Stir in 1 bag (12 oz) fresh cranberries, and return to boil. 3) Reduce heat to medium and simmer until saucy and slightly thickened, and 2/3 of berries have popped open, about 5 mins. Cool. I made this variation a couple weeks ago, and it tasted like a cobbler: 1) Follow the recipe above, adding 1 Tablespoon of freshly grated ginger, and 1/4 teaspoon of cinnamon with the sugar water 2) Stir in 2 peeled, cored pears, cut into 1/2 inch chunks with the cranberries. So good. The New Best Recipe

Posted by: artisanal 'ette at October 26, 2013 01:14 PM (IXrOn)

65 Thank you all for your prayers. Carol Posted by: CarolT at October 26, 2013 05:08 PM (z4WKX) Great news Carol! And sorry but....shame on his kids.

Posted by: [/i][/b][/u][/s] Tami - GO CARDS!!! at October 26, 2013 01:14 PM (bCEmE)

66 I have 10 acres which would be perfect for some sheep or goats. I rent the field out since as a single guy I would never hear the end (in town) of what I was raising them for.

Posted by: The Hickster at October 26, 2013 01:15 PM (MVBSu)

67 Hi, Carol- Thx for letting me know about Paul. I hope and pray that is a sign of improvement. Will continue to keep him in prayer.

Posted by: FenelonSpoke at October 26, 2013 01:15 PM (23Kgq)

CarolT,

That's great news about your brother.

Posted by: ExSnipe at October 26, 2013 01:16 PM (57ubW)

69 I made up this recipe: In a soup pot, add a bit of oil and saute a few minced cloves of garlic for a minute or two. Add about 1 tbsp of italian seasoning then Add 1 pound of Italian Sausage (turkey or pork) and saute until crumbled and cooked through. Add 1 quart - give or take - of chicken stock [homemade preferred]. Then add 1 can of cannelini beans (rinsed & drained.) Bring back up to a simmer (never boiling, but hot). I separate pot, boil salted water and cook penne pasta (or whatever pasta you choose that is a good shape for soup spoon). As the soup is simmering, take a bag of washed & rinsed baby spinach and add it to the soup. Stir for just a 30 seconds or so. You don't need to cook the crap out of the spinach, just a minute or so in the hot soup and it will wilt nicely, but still stay bright green and not too slimy. Ladle soup on top of cooked pasta and top generously w/ shredded (not "pre-shredded" , never pre-shredded) Asiago. Asiago is a nice cheese for this, because it has a similar flavor to parmesan/Romano, but is creamier and melts better. (I usually do 1 ladle atop the pasta, then add the cheese and then some more hot soup to maximize meltage). serve w/ crusty bread (duh, it's soup. of course you serve w/ crusty bread. very simple, just a few ingredients - nice flavor

Posted by: ghostofhallelujah at October 26, 2013 01:16 PM (kAvjy)

70 FenelonSpoke: Try it with lactos-free milk. Probably won't be as creamy. I've found that it doesn't bother me to substitute l-f milk for cream if it's not a dish I've come to love in its true form.

Posted by: rabidfox at October 26, 2013 01:16 PM (bsrw1)

71 You should look into a Mini-Angus, Hickster.

Posted by: garrett at October 26, 2013 01:17 PM (0zp0m)

...into getting a mini-angus.

Otherwise, you could get pinkeye.

Posted by: garrett at October 26, 2013 01:17 PM (0zp0m)

73 If you can't find duck fat in your specialty shops, Amazon has pretty much everything, now, including rendered duck fat.

Posted by: artisanal 'ette at October 26, 2013 01:19 PM (IXrOn)

74 skip the cream and add white rice when you add the chicken stock. Once you blend it it'll thicken up.

Posted by: Marine Engineer at October 26, 2013 01:19 PM (1QUoP)

75 You should look into a Mini-Angus, Hickster.>>

Naw I'll just keep with the neighbors cows and the stump.

Posted by: The Hickster at October 26, 2013 01:20 PM (MVBSu)

76 Hickster

Goat marinated in a beer sauce overnight and slowsmoked is a good enough reason to ignore people about why you've got goats.

Also a really high fence and they won't see what you're doing with them anyway.

Posted by: Joethefatman™ (@joethefatman1) at October 26, 2013 01:20 PM (MnSla)

77 i'm doing something similar today. Just finished the chicken stock, Going to use two parts parsnip to one part white turnip, and season with cloves, nutmeg and cinnamon, salt and pepper. Caramelized onions, et. al. When serving, a dusting of freshly grated nutmeg with a drizzle of maple syrup.

Posted by: Marine Engineer at October 26, 2013 01:23 PM (1QUoP)

78 Tami, you're right. Shame on his kids. I didn't invite any of them with me, lousy mother was a bad influence on them. My 23 year old nephew was at a party the night they took him off the ventilator the first time, when we didn't know if he'd make it. Kid said I'm glad he's going to live. When is he going to visit us?! My cousins cousin has brought my nephew to Maine 3 to 4 times a year since he moved to ME,about 8 years ago this month. Thank you, Horde for the prayers. Carol

Posted by: CarolT at October 26, 2013 01:23 PM (z4WKX)

Kid said I'm glad he's going to live. When is he going to visit us?!

Good grief.

Good thing he has a loving sister. (I am remembering correctly that Paul is your brother , right?)

Posted by: Grey Fox at October 26, 2013 01:27 PM (oTbs2)

80 the best squash soup I ever had wasn't heavily creamed, it was a bit chunky and the squash had been charred - you could see some of the black flecks on the small squash chunks - a bit sweet, but not too. I could eat some of the creamier stuff when I was younger and it wouldn't bother me at all. But now, anything with a lot of heavy cream and I'm waking up in a pool of sweat, having dreamt of being chased by some horrible monster.

Posted by: ghostofhallelujah at October 26, 2013 01:27 PM (kAvjy)

81 Goat marinated in a beer sauce overnight and slowsmoked is a good enough reason to ignore people about why you've got goats.>>

Since the diversity migration to my small town they now sell goat meat. And yes it can be as good as lamb.

Posted by: The Hickster at October 26, 2013 01:27 PM (MVBSu)

82 Bacon-bourbon stuffing: Cut up 2 lbs. of bacon into tiny bits and heat them on low heat in a cast iron pan until the fat is mostly liquified. Add in chopped sage, green onion, onion, garlic, shallots, pepper, and parsley. Raise heat to crisp bacon. Add to two artisan loaves of bread (two different kinds for contrast) with about three eggs, roasted black walnuts, and a couple shots of bourbon. Place back into cast iron skillet and cover with butter or margerine, and thereupon with aluminum foil. Heat at 350-400 deg F for about 25-30 minutes.

Posted by: The Political Hat at October 26, 2013 01:28 PM (Vk2pI)

83 @83 That sounds really good.

Posted by: Mama winger on her iPad at October 26, 2013 01:34 PM (P6QsQ)

Everything is better with Bourbon.

I keep a mason jar with Bourbon and a vanilla bean in it and use it as a substitute for vanilla extract.

Posted by: garrett at October 26, 2013 01:36 PM (0zp0m)

85 Hello, Horde! I'm making gumbo today, and I'm using canned chicken stock. Because I'm poor and lazy. 14 oz kielbasa sausage, cut into small cubes 1Â½ teaspoons oil 1Â½ tablespoons flour 2 chicken tenderloins, cubed 6 oz can crab meat, drained Â½ (14Â½ oz) can petite diced tomatoes, NOT drained 1 cup chicken broth Â½ (16 oz) bag frozen cut okra 1 tablespoon Worcestershire sauce In a large soup pot, sautÃ© kielbasa in oil until lightly browned. Sprinkle flour evenly over kielbasa; sautÃ© until the flour is browned. Add chicken pieces; sautÃ© 5 minutes, until barely done. Add crab meat, tomatoes, broth, okra, Worcestershire sauce, and Â½ cup water; stir well. Simmer 20 minutes until heated through. Dee-lish.

Posted by: Captain Whitebread at October 26, 2013 01:43 PM (5J54Q)

86 Folks, if I can be serious for just one moment, I'm trying to start a new national tradition: Lasagna on the Wednesday before Thanksgiving. I realized that we've done that for the past twelve years (apart from a baked rigatoni in 2006).

Posted by: GolfBoy at October 26, 2013 01:44 PM (csPNG)

87 *OK, canned chicken BROTH. But for the same reasons.

Posted by: Captain Whitebread at October 26, 2013 01:44 PM (5J54Q)

88 Oh, admit it, CBD, this whole thing is just an excuse for you to use the word "spatchcocked" again.

I only make 2 soups. Because I don't really consider most soups to be food, although I do love a nice lobster bisque at a fine restaurant. I make a black-eyed peas and ham hocks that would make y'all cry like little girls just to have a little more (my own recipe) and I will sometimes throw a chicken in a bunch of water with onions, celery, carrots and a lot of fresh ground pepper, pull it off the bones, slice up the veggies, dump in a pile of rice and, well, it's pretty darn life-affirming.

Posted by: Peaches at October 26, 2013 02:06 PM (8lmkt)

89 Thanks for sharing your food expertise (as always), CBD. The moron community is truly fantastic.

Posted by: Yoshi, Aggrieved Victim of the White Man at October 26, 2013 02:08 PM (GEeaH)

90 Made surf-and-turf risotto with steak/crab leftovers (HEB had an *awesome* sale last week). Shortgrain rice and Israeli couscous with shitake mushrooms cooked in chicken broth. Kids didn't hate it and I liked it a lot.

Posted by: Polliwog the 'Ette, assault Hobbit at October 26, 2013 02:24 PM (Pexsc)

91 My favorite soups to make are the ones where I throw all the ingredients in a crockpot and ignore it for 8 - 12 hours. There is one soup I'll try to recall from memory since I'm at work and have to go here in a few and actually do something. You cut up 2 big potatos and put them in a big pot. Put enough water in it to cover the potatos. cook to boil. Meanwhile cut up some cooked bratwurst, onions, cabbage, celery, carrots and throw that in the pot also. Mix some milk (a cup I think) with some flour. When the potato's are soft add the milk/flour mix. If its still too watery, add more flour. Flavor it with whatever. I'm boring and usually just go with salt and pepper. Sprinkle with cheese when done. I like swiss with it. Later.

Posted by: puddleglum at October 26, 2013 03:04 PM (8SsiG)

92 pureed zucchini soup with gorgonzola. OMG. One of my faves.

Tonight it's polenta with leftover roast chicken, spinach and peas in a white sauce enriched with rosemary, gorgonzola, Parmesan, a garlic clove and a hint of bacon.

Posted by: vivi at October 26, 2013 03:36 PM (+/8mE)

93 Run the butternut soup through a sieve or food mill just in case the blender missed some of the onions. Then swirl a spoon of cream in each hot bowl of soup and sprinkle on a touch of freshly grated nutmeg. A sprig of fresh thyme or rosemary on the side, and voila! Golden heaven that looks as fabulous as it tastes. Too bad I'm the only one in my family who likes it

Posted by: spudmom at October 26, 2013 03:44 PM (JFgjr)

94 I made a pumpkin cheesecake today. It's all gone now so I guess it was good.

Posted by: GGE of the Moron Horde, NC Chapter at October 26, 2013 03:46 PM (yh0zB)

95 >>3 Indian Pudding is like heroin. I've never had it, but Mr Y-not grew up with it. Raves about how wonderful it is. I really need to learn how to make it.

Posted by: Y-not at October 26, 2013 04:39 PM (5H6zj)

96 eman, I'd substitute onions with leeks or chives. If you like garlic, you could try seeing if you like the taste of shallots.

Posted by: Y-not at October 26, 2013 04:40 PM (5H6zj)

97 Sounds fantastic except for the butternut squash part. Leaving out green or yellow zucchini, I loathe squash or pumpkin-derived foodstuffs almost as much as I hate Nazis or sweet potatoes/yams, if you'll pardon the redundancy.

Posted by: Christopher Johnson at October 26, 2013 05:52 PM (3nNcI)

98 CHEESY POTATO SOUP WITH HAM 2/3 cup butter or margarine (~ 10 Â½ tablespoons)2/3 cup all-purpose flour7 cups milk (2% is fine)
4 large red potatoes, peeled, cooked, and cubed4 green onions, chopped2 cups cooked ham, cubed Â½ pound Velveeta, cubed1 cup sour cream1 teaspoon salt1 teaspoon black pepperIn a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and green onions. Bring to a boil, stirring frequently.Reduce heat, and simmer 10 minutes.Mix in ham, Velveeta, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Awesome. Really.

Posted by: IrishEi at October 26, 2013 05:58 PM (vbnHZ)

99 Hey! Who the hell measures butter in OUNCES?!? *raises hand* I actually do most of my cooking and baking by weight, it more accurate. That being said, I mainly " cook" by memory and taste and only use recipes as a guideline. Baking on the other hand does require you to follow the recipe more closely since there is more science/ chemical reactions involved. Soup, mmmmm. Have made butternut squash and broccoli cheese in the last week. Try adding a bit of fresh grated ginger to the butternut squash soup, about a tablespoon. It will give it a great unique flavor.

Posted by: lindafell at October 26, 2013 05:58 PM (PGO8C)

100 Oh great. I broke the blog. Is that a bannable offense?

Posted by: IrishEi at October 26, 2013 05:59 PM (vbnHZ)

101 45 The soup sounds delicious and I like butternut squash but. can't eat the cream soups anymore, though, because of lactose intolerance. and putting lactaid in a cream soup just doesn't cut it. Posted by: FenelonSpoke at October 26, 2013 05:00 PM (23Kgq) There are recipes without any dairy that are still purÃ©ed and cream like.

Posted by: lindafell at October 26, 2013 06:02 PM (PGO8C)

102

Here are the ingredients for the Cheesy Potato Soup:

2/3 cup butter or margarine (about 10 1/2 tablespoons)

2/3 cup all-purpose flour

7 cups milk (2% is fine)

4 large red potatoes, peeled, cooked, and cubed

4 green onions, chopped

2 cups cooked ham, cubed

Â½ pound Velveeta, cubed

1 cup sour cream

1 teaspoon salt