what's for dinner - wednesday, nov 19

[fizzgig]

i'll probably just do a bacon sandwich tonight, but we'll see.

happy wednesday

[eissa]

1. Butternut Squash soup!

Last edited Wed Nov 19, 2014, 03:20 PM - Edit history (1)

It's Fall, damn it, and I'll have as much of this as I like, calories be damned!

[fizzgig]

2. yum

i have some leftover chickpea and potato soup that i could eat. maybe i'll go with that.

[locks]

5. Time for soup, especially if you live in Buffalo and can get to the grocery

From our local paper, Hosea Rosenberger, Blackbelly Restaurant

Butternut Squash Bisque

8 lbs butternut squash
1 yellow onion, diced
2 carrots
3-4 stalks celery
1 tsp cinnamon
pinch each: cloves, allspice, nutmeg, cardamom, pepper
3/8 oz. fresh sage
3/8 oz. fresh thyme
1 1/2 T brown sugar
1 1/2 T honey
6 1/2 T butter
19 oz. heavy cream

For garnish: apple, diced, creme fraiche to taste, toasted hazelnuts

Cut squash in half, scrape out seeds, lay cut-side up on sheet pan. Place small amounts of butter and brown sugar in holes and sprinkle salt and pepper over tops. Pour water into pan and cover with foil. Roast in convection oven at 350 until very soft one hour or longer in regular oven. Take off foil and bake for another 10 min. until brown on top. Scrape out meat and discard skins. In large pot saute onions, carrots and celery until soft. Add squash and top with water. Bring to boil and simmer for about 30 min. Add all remaining ingredients and simmer for another 30 min. Blend soup and strain through large strainer. If too thick add water; if too thin simmer and reduce until thick.
Garnish with diced apple, creme fraiche and hazelnuts.

[Galileo126]

3. Linguini and clams

with diced tomatoes and quartered artichoke hearts. I like to do mine in the clam broth, rather than a 'sauce'.

[livetohike]

4. Black Bean Burritos and an avocado/tomato salad

[pinto]

6. Cheese and chive stuffed baked potato, steamed asparagus rolled in sliced peppered deli ham,

a salad with anything and everything that needs to be eaten before I leave on a trip.

Cloudy and relatively cool here, good day to light up the oven.

[greatauntoftriplets]

7. Just a hamburger.

I went out to lunch today and am not very hungry.

[GoCubsGo]

8. Split pea soup.

Nothing hits the spot on a cold night like a bowl of homemade split pea soup. I just wish I had some nice warm, crusty bread to go with it.

[NJCher]

9. Roasted Vegetable Soup

I am deliriously happy to be home in this cold, cold weather with a glass of red wine and my kitty cats beside me! I may even build a fire tonight. OK, I lied. I will light one of those logs in a package 'cuz I have no patience to light a real log.

The kitties will love it!!

The RG is out with a business partner, so I will make my own dinner tonight, which will be the subject line soup. He told me how to do it, but I know I will have to do much of it "to taste." I am kinda' nervous about doing my own creation, as I usually have a recipe.


Cher

[cbayer]

10. I made chilorio.

It's pork shoulder that is cooked until it is very tender. You then add a thick sauce of blended ancho chiles, vinegar and some spices. You cook it until it is very dry.

This is the meat that you often find in chimichangas. I made burritos, then fried them, which I guess is basically chimichangas.

All kinds of stuff on top - homemade tomato sauce, cheese, guacamole, sour cream.

They were really good.

The meat is supposed to last for months in the refrigerator. I like it enough that I think I will double or triple the recipe next time and just have it on hand for burritos, tacos or chimichangas.

Good stuff.

[justhanginon]

11. That sounds like it might

make a good simple filling for tamales also. I will give that a shot as soon as I get some more dried husks. They don't carry them at the groceries so I will have to make a trip to the Mexican grocery. The problem is I never come out with just what I went in for. Always something else good to try.

[cbayer]

12. Yes, I think it would be great in tamales.

It has a wonderful taste and texture.

I used it to stuff some poblanos the other night and it worked for that, too.

Wish I could send you some husks. I have an abundance!

[japple]

13. Sounds like BBQ to me, but I guess anyone from the Southern US would think

that, too, except for those weird folks in SC who use mustard in their BBQ!!! (I was born in SC and have relatives there so I can't say too much about their strange ways!)

One of my friends makes tamales with pork and red sauce that sounds like yours. She says it has to cook all day. My mouth is watering over this.

[cbayer]

14. This pork cooked a couple of hours using a method I was not familiar with at all.

You cut up the pork into cubes, leaving any fat on.

Barely cover it with water in a wide pan, add salt and let it cook until the water is all evaporated.

Then brown it in its fat.

You then add the pepper past and cook until it is dry.

It's sort of like barbecue, but different.