Lisa's Culinary Atrocities

In celebration of Halloween, my friend Andrew’s upcoming surgery themed dinner which I may or may not attend (!) and my being just plain strange, I hereby present Tomato Bisque Eyeball soup.

     In an effort to expand my soup repertoire, I decided to try my hand at squash soup.  Inspired by Robert’s nummmmy Thai Pumpkin soup, I decided to make an acorn squash, carrot and potato version of my own.

The original recipe called for butternut squash, but I used acorn.  I think the reason for the butternut is because peeling an acorn squash is actually a form of torture, with all of it’s curves and such.  I reminded myself of the joy I receive from taking my time in chopping and preparing vegetables…but…wow, this was not my favorite thing to do.  Regardless, I did get satisfaction from a job well-done and the gift of a small blister forming from holding my knife properly :)

The soup, after simmering, really didn’t need to be blended, but I went ahead and did it.  Next time I think I will leave it chunky as the pureed version hinted at a complexly flavored baby food.  The carrot and sweet potato added a touch of sweetness and a small amount of nutmeg gave it that fantastic winter flavor.  I added a Parmesan rind in the stock during the simmering process which definitely added a little somethin’-somethin’…just remember to remove the rind before blending (ooops).  All in all, this was labor intensive only in the chopping—the rest was simple and completely doable on a work-night, plus we had heart & tummy warming leftovers for lunch! 

(Acorn) Squash Soup

Ingredients

• 1 (2 to 3 pound) squash, peeled, seeded and cubed
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 large sweet potato, cubed
• 1 large carrot, cubed
• 6 cups vegetable stock
• Nutmeg
• Salt and freshly ground black pepper
• 1 Parmesan rind (optional)

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash, potato, carrot and continue to cook about 10 minutes, until just becoming soft.  Add stock and Parmesan rind, bring to a simmer and cook until vegetables are tender, about 30-40 minutes. Remove Parmesan rind, if used. Puree using immersion blender.  Alternatively, pour into stand blender and blend. Stir and season with nutmeg, salt, and pepper. Serve.

     Soooo, I am in Denver!  What a week it has been, full of travel, fun, sadness, food, wine, martinis, and wonderful wonderful WONDERFUL people.  I honestly never thought I’d see my feet here again, EVER, but, well, here I am and for good reason. I am very pleased with my decision and it feels good to be back home, seeing old friends, being near family and starting a brand spankin’ new life full of mystery and intrigue. :)

The drive from Portland to Denver was a wild one as we saw every season and type of weather possible.  It was also a very important trip as I got to bond with a very special person that I have never really had the chance to spend time with alone: my biological Father.  This means the world to me—to us both.  A new relationship is born and will be lovingly fostered.

Now that the initial whirlwind of my arrival is subsiding and the house is getting organized, it is time to get on with it!  Many good things are happening.  Le sigh!

The major reason I moved to Denver was to collaborate with Chef Robert Church, author of The Tao of Tofu, in numerous activities and ventures.  This is unbelievably exciting for me (both of us!) as I will be able to exchange knowledge with someone I have immense respect for, be trained by a Chef, and participate in all sorts of foodie events from eating to cooking to traveling to planning to throwing grand parties to…you name it!  In addition, Robert is a truly dynamic person and I am thrilled to be a part of his world.  I am absolutely beside myself…my dreams are becoming reality…passion lives! 

Already, Robert has set up two major events for us and many smaller ones.  I cannot describe my feelings about this in itself; the fact that this incredible Chef and man wants ME to cohort with him, permanently.  Wow. WOWOWOW. Lots of learning will be taking place in a short amount of time and I am so very ready! Viva para la comida!

The two biggies coming up are:

- Saturday, December 18th, we will be catering DazzleJazz at Dazzle which is “consistently getting the highest marks from local and national media as one of the top Jazz Clubs in the world.” Each month the Gift Of Jazz Society holds a lunch for their members and they hand-pick a Chef.  This is a great honor!

- In February we will, as Co-Chefs, be hosting a reservations only tapas and wine tasting event at Dazzle, complete with a flamenco player.  We will have the entire restaurant to ourselves!  Robert has done this many times, with different themes, and now he has ME to help!  VERY exciting! I need to use more exclamation points!!

We are well on our way to taking over the world, one bite at a time. That’s the goal!

Umm, what about that Portuguese Potato & Kale Soup, you may be wondering?  Well, my second night here Robert made us some soup that was out of this world.  The recipe below will be in his new cookbook, so lucky you and lucky ME!  Thank you Robert for sharing this!

Portuguese Potato/Kale Soup

2 Tbs. Olive Oil

1 Med. Yellow Onion, Diced

2 Cloves Garlic, Minced

8 C. Vegetable Stock

2 lbs. Yukon Gold Potatoes, Peeled, Chopped

1 Bunch Kale, Flowering Leaves Cut From Stems and Chopped

Smoked Spanish Paprika

Sea Salt

Italian Parsley, Chopped

1. In a soup pot, saute the onion in the olive oil until translucent.

2. Add the garlic, saute briefly until fragrant.

3. Add the stock, bring to a boil.

4. Add the potatoes, cover, and simmer about 20 minutes or until the potatoes are tender.

5. Puree the soup by using a wand blender or by transferring in batches to a free-standing blender. If using a free-standing blender return to the soup pot.

6. Add the kale and simmer 20 minutes more until tender.

7. Spoon into soup bowls and garnish with the paprika, salt, and parsley.

Serves 6

NUMnumnum!

Lovely summer soups are apparently my seasonal muse.  Summer is not exactly my favorite season, with it’s sun and heat (I’m strange), yet this year it has inspired me with it’s colors and flavors.  Soup requirements: refreshing, good both hot and cold, tasty the 1st day as well as the 3rd or 4th, and most importantly, simple.

This one was the epitome of simple.  Roast tomatoes and garlic, add stock and basil, blend.  Winner in both ease and taste.

Ingredients
·  2 pounds fresh tomatoes
·  6 cloves garlic
·  extra-virgin olive oil
·  salt and freshly ground black pepper
·  1 quart vegetable stock
·  fresh thyme
·  ¼ cup fresh basil
 
Directions

Preheat oven to 375 degrees F. Wash and cut the tomatoes into halves. Spread the tomatoes, cut side up, and garlic cloves onto a baking tray, drizzle with olive oil and sprinkle fresh thyme and salt on top. Roast for 20 to 30 minutes, or until caramelized. Remove from oven and transfer tomatoes and resulting juice from roasting to a large stock pot.  Snip ends of garlic cloves and squeeze into pot.  Add vegetable stock and basil to pot.  Use an immersion blender to puree the soup until desired consistency. Season to taste with salt and freshly ground black pepper.  Can be enjoyed either hot or cold.

Serves 4