Tuesday, October 12, 2010

My goal was to post something about every two weeks, but my time is so precious, I hate to sit at the computer fussing with captions. My other problem is debating what is important enough to share that might be remotely interesting to others. Explanation over. Here is a crash course on some of our comings and goings in the last month:
Homecoming Spectacular, Parade and Football game.
Onion Days
Trip to Heber
Visits from Encinitas friends: Mendioroz
kidney stone
Semester almost half over. It's nearly time to register for Winter Semester classes.
Quilt show
Farmers Market/rain

Farmers Market Recipe:
Roasted Butternut and Gala Apple Soup
5 Servings

4 cups butternut squash, chopped
3 tablespoons orange juice concentrate
2 tablespoons apple juice concentrate
1/4 cup dark brown sugar
1/4 cup sweet butter
3 shallots, chopped
1/2 cups onion, chopped
2 carrots, diced
3 Gala apples, chopped
4 cups chicken stock
1 tablespoon minced ginger
1/2 cup heavy cream (optional)
freshly ground white pepper
1/4 cup extra virgin olive oil
2 tablespoon coriander
1/4 teaspoon clove
2 teaspoon cinnamon

Peel and seed butternut squash and cut into large chunks. Toss in a large bowl. Add orange juice, dark brown sugar. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 400 degree oven for 1 hour or until tender.

In a heavy-bottom stock pot place sweet butter; chopped shallots; chopped onions; diced carrots; peeled, cored and chopped apples; and spices. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil. Add squash and juice. Cook for 5 minutes, add the heavy cream and simmer for 5 more minutes. Puree with a hand blender till very smooth. If too thick, adjust consistency with chicken stock; adjust seasoning as needed.

Garnish with sour cream and Asiago cheese if desired.

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