If I've learned anything in my twenty years on this planet, it's that things rarely go the way you intended. For instance, today I planned to blog pumpkin s'mores cupcakes (a recipe I've been crafting for two years and believed to have perfected), but I over-mixed the batter or something, and the cupcakes didn't turn out. Fortunately I had also planned on attempting to make my first acorn squash soup. I expected today my recipe would be bland or grainy or something, and entirely unbloggable. I got lucky. This soup is bursting with flavor, and after spending an excessive amount of time in my blender, is out of this world creamy. This was everything I needed today, and I didn't even know it. Acorn Squash Soup with Bacon and Parmesan
(8-10 servings)
-Pierce acorn squashes four times each, then place them individually in microwave and cook for 8-10 minutes. Slice open to allow them to cool. Once they're cool enough to handle, scoop out seeds and discard, then scoop out squash to discard the skin. Set aside. -In a large pot (or Dutch Oven), melt butter over medium-high heat. Saute onions until translucent, then add the carrots, celery, garlic, salt and pepper. Cook until tender. -Add squash and vegetable stock to pot, and let simmer on low heat for 20 minutes. -Puree soup in a blender; I had to do mine in two batches since there was so much. Just make sure to not overfill your blender! Return puree to pot, and add cream, Worcestershire, and Parmesan. Stir and allow to sit for five minutes. -Ladle into bowls; serve with bacon bits and more Parmesan. Happy Monday, everyone.
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Happy Labor Day, folks! Today officially means the end of summer, which I celebrated at the Great Minnesota Get-Together, or you know, the State Fair. Pictured above, is a State Fair staple, or Sweet Martha's cookies. They're the bomb dot com and it's a requirement to get them every year. This was one of the first times we didn't take home an entire bucket of cookies, but I had all sorts of other delicious, deep fried things.
It's crazy to think summer is over, but I can't wait for fall. My house will finally be cool enough to turn on the oven more often, I'll get to play with warm spices, apples, pumpkin, and squash, and class will start. What are you looking forward to most for fall? Think about it as I share links below. I'm currently digging... Kanye's VMA Speech - Kanye West Wing 2020 How to Cook Carrots -- I didn't even know carrots had a season, but I'm totally down to find other ways to cook them. Chocolate Peanut Butter Pretzel Ice Cream -- That was a lot to type, but yes. So many yes. Apple Jack Ice Cream Sandwiches -- I haven't even thought about Apple Jacks in years, but now I'm glad I have. Fruity Pebbles Buttermilk Donuts -- I apparently have donuts on the brain. Instagram Tips and Some More-- From Joy the Baker and Vogue. Braised Beef Roast in Red Wine and Rosemary -- If this doesn't scream fall comfort food, I don't know what does. Meet the Women Who Started a Blog about Female Orgasms -- Important. Dark Chocolate Mint Julep Pie -- This is absolutely gorgeous. The Hottest Restaurants in the Twin Cities Right Now -- Leave it to me to get local. Minneapolis and Saint Paul are great places for foodies or whatever. I can't wait to check some of these places out, especially since I work right next to 4 Bells! Coca Cola Cake with Caramel and Vanilla Bean -- I've never used Coke for anything other than drinking. This could be a lot of fun. That's all I've got for now. So tell me... What are you looking forward to most this fall? GUYS. I MADE MY FIRST BLOGGABLE THING IN MY NEW HOUSE. If only I could take a decent picture of a chicken now. My new kitchen is full of this beautiful natural light. We have butcher block counter tops. We have a huge sink. I'm going to have so many opportunities to expand my cooking skills in this kitchen! I just can't wait to have cabinet shelves/doors, and drawers. Then it will be a real goddamn kitchen.
But we're not here to blog about the kitchen; we're here to talk about the chicken. Boy, was this one tasty chicken. I have a nicer oven these days, so everything cooks evenly, and I'm really excited about it. This chicken was so juicy and tender, that when I took a knife to carve it, the chicken literally fell apart beneath the blade. I served my chicken with roasted potatoes and zucchini; it was sort of a farewell to summer meal. Now if only it would cool off enough for me to be excited about fall things. Lemon, Rosemary, & Garlic Roasted Chicken (adapted from Ina Garten's Perfect Roast Chicken)
- -Preheat the oven to 425 degrees -Rinse entire chicken, and pat the outside dry. Place in a roasting pan and stuff the cavity with half of the garlic, 1 sprig of rosemary, and all of the lemons. Tie the legs together and place the wing tips under the body. -Salt and pepper the chicken, liberally. Brush with melted butter, then lightly salt and pepper once more. Separate the remaining rosemary along the top of the chicken. -Roast for 1 1/2 hour or until juices run clean in-between the leg and the thigh. Let rest for 20 minutes before carving. |
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August 2019
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