Archive for December, 2008

Brawny Apron Future?

Saturday, December 13th, 2008

This past week, I ran into an old friend at the new cheese market in town. She is a fellow foodie and the retail manager for the store. We could barely catch a breath as we rapidly discussed the 200 cheeses in front of us as well as the scrumptious prosciutto from Iowa. I told her that I heard a rumor that the cheese market would also house a butcher shop—something I have longed for since we moved in over two years ago. “They considered, but decided to focus on the cheeses and cured meats.” She then posed the question, “well—what are you going to be doing after school? You should open Oak Park’s butcher shop.” We were in a fit of laughter at the wild image of me as the town butcher. Although this would be a strong, highly press-worthy career move, I am not sure I could stomach it.

The economy has everyone looking for ways to save; my tip: buy whole chickens and quarter the bird at home. Watch the featured slideshow.

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Skinny on the Dish

Saturday, December 13th, 2008

School is out and I have my nights back—meaning I cook more at home. Brian is thrilled! The cook has returned—maybe. I have been creating around the clock. The kitchen has been a lab for new recipes but unfortunately the table has been a platform for mediocre meals. Why? Prior to school, I rarely had a night where I made a middle-of-the-road dish. It was standard and good. Is my taste changing? No, it’s that uneasy period of learning where mistakes become so valuable. Once I got over the initial hit, I am now at ease with my slips because they are cueing me to some tasty fare!

I made a butternut squash soup for a Thanksgiving appetizer. I was overzealous with the spices, and the concoction was horrid. Rather than toss the silo of soup, I faced it. A significant amount of chicken stock, mace, and tangerine juice revived my inept soup. The soup was saved! No one knew of the crisis (until now) and I averted the label: bad cook. Lesson: simplicity does a soup good and work with your dish. Try this simple butternut squash recipe.

Butternut Squash Soup

olive oil
2 pounds butternut squash – peeled and seeded | rough chop
2 granny smith apples – rough chop
1 lg. onion – diced
1 quart good chicken stock
1 cup cream

red wine vinegar – to taste

s and p – to taste

In a stockpot heat the oil and add the onion. Cook until translucent.  Season with salt and pepper. Pour in the chicken stock and add butternut squash. The vegetables should be completely covered by the stock, adjust recipe accordingly. Cook until the squash is tender, then add the apples and cook for another 10 minutes. Run the mixture through a food processor or use an immersion blender to mix ingredients. Add the cream and red wine vinegar (add by the tablespoon). Taste and season.

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