Friday, October 7, 2011

fallish foods

even though we are in that awkward stage where its not summer anymore but not completely fall yet, i'm going to make soup. the leaves are beginning to change and i'm taking out the tea bags and therefore, i say its soup season. its my first fall in a long time and i'm going all out this year. me going all out really just means there is going to be a whole lot of seasonal baking and pumpkin-flavored anything in the kitchen. 

this meal was the perfect start of the season. roasted garlic butternut squash soup with flower pot bread and rosemary honey butter. yum! the flower pots might have been a little ambitious, but it was so worth it. i want to bake all of my breads in flower pots now. and lets just be honest, anything looks cuter if its in a flower pot.

Roasted Garlic Butternut Squash Soup

One 2 1/2 to 3 1/2 lb butter nut squash
4 medium cloves garlic
3 Tablespoons olive oil
1 medium, finely chopped onion
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 cups vegetable stock
salt and pepper

Preheat oven to 400 degrees. Cut the stem out of the squash. Cut in half and remove the seeds and “muck.” Slice squash into wedges (keep skin on, it is much easier to remove after roasting). Put squash on a sheet pan or in baking dish. Drizzle with two tablespoons of olive oil. At the same time, wrap unpeeled garlic cloves in foil with olive oil and place in oven.
Roast the squash and garlic in the oven. After about 15-20 minutes, take the garlic out and remove from cloves. They should be soft inside but not burned on the outside. Keep the pumpkin in the oven until soft but not burned. Fork should insert into the squash easily. Remove from oven.
Heat 1 tablespoon of olive oil in a soup pan. Add onion, nutmeg and cumin, cooking for a few minutes. Add the vegetable stock and heat on medium. Remove squash from its skin and cut in chunks. Add squash to the stock, bring it to a boil, then reduce and simmer for 15 minutes. Remove the roasted garlic from its casing and add to soup. Use an immersion blender or regular blender in batches to puree the soup. Season with salt and pepper to taste. Top with yogurt, nutmeg and cumin.

Flower Pot Bread

- preheat oven to 400

1 teaspoon sugar or honey
2/3 cups boiling water
2/3 cups cold milk
- put into bowl:
11/2 tablespoons active yeast

-sprinkle on liquid
-let sit for 5-10 minutes until it gets frothy
2 cup white flour
1 cups whole wheat flour
1/2 teaspoon sea salt
1 tablespoon bran, wheatgerm (optional)
1 tablespoon poppy seed, sesame seeds, sunflower seeds (optional)
dried fruit (optional)
nuts (optional)
raisins (optional)
1 tablespoon of cinnamon (optional)
2 tablespoons of brown sugar or honey ( i did 3 tbsp)
- kneed for 10 minutes until sticky and elastic
- let rise for 1-2 hours or until doubled

Flower pot:
- place in heated oven until warm, but not hot.
- cover hole with tin foil at bottom
- fill with dough ( i splint dough into 3 small flower pots)
- glaze top with a little melted butter
- let rise another 30 minutes
- bake at 400 for 30 minutes or until golden brown
take out and enjoy!
To season a new flower pot, oil real well, and put in oven at 100° C for at least 1/2 hour. Do not wash pot, keep dust free.

Rosemary Honey Butter
- whip 1/2 cup of softened butter and 1/2 cup of honey in bowl. add about 1-2 tablespoons of chopped rosemary( fresh rosemary is the best)
- put in refrigerator until served

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