Monday, October 6, 2008

Fall into Flavah

It is Linda's "Fall into Flavor" extravaganza so head over here to find more fall recipes.


I was not ready or prepared in anyway for this so I am recycling one of my favorite fall recipes. Two, in fact. (I accidentally just typed "fat" instead of "fact."I believe that is called a Freudian slip. Just sayin'.)





My first recipe has a total of two (TWO) ingredients. It is a delicious snack that has been enjoyed by the entire Meyer clan every fall. It makes us happy and gives us that October sugar high.
If you haven't tried this, be prepared. It is pretty addictive and reminds you of a PayDay candy bar. You can thank me later.

Candy Corn Snack
Add one bag candy corn to 1 or 2 cups roasted peanuts.Toss together. Put in a bowl and set out for your guests. I am not kidding when I tell you how wonderful this snack is.
Be ready to make more. Enjoy!





Here is my second offering, compliments of my December '07 blog:


I didn't know this soup would fill me with such satisfaction, as I am not a huge fan of squash, although I do love my curry. Maybe the lesson here is : Curried ANYTHING is Delicious...Always.

Kind of like the "Deep Fried Rule." Or the "Chocolate Rule."Anyway, we served this soup hot, not cold, like Emeril suggests, (although we tasted it cold and were shocked and awed that , yes, it was chilly perfection in a bowl as well. Who knew?)
Also, we added the almonds, and didn't add the cukes for the finish, because we were serving it warm, and warm cukes didn't sound very good. Please enjoy our humble offering.





Curried Squash Soup Recipe




courtesy Emeril Lagasse, 2002









3 tablespoons unsalted butter (Bam!)




1 1/2 cups chopped yellow onions




2 teaspoons minced garlic




2 teaspoons curry powder




1/2 teaspoon salt




1/4 teaspoon ground turmeric




1/4 teaspoon ground cumin




1/8 teaspoon cayenne 2 pounds summer squash, cut into 1-inch cubes




3 cups chicken stock




3/4 cup heavy cream (that's right, baby)




1/4 cup sliced or slivered almonds




1/4 cup finely chopped, seeded cucumbers




1/4 cup minced fresh cilantro




In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds. Add the squash and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes. Remove from the heat. With a hand-held immersion blender, puree on high speed. Add the cream, stir, and adjust the seasoning, to taste.







Recipe SummaryDifficulty: Easy



Prep Time: 20 minutes



Inactive Prep Time: 3 minutes



Cook Time: 35 minutes



Yield: 4 to 6 servings

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