pumpkin soup

The garden has been prolific.  It seems strange to have so many pumpkins in June but that is what we have.  It was I get for trying new and interesting  gardening techniques.  I am so used to having winter squashes in autumn but that is not what happens when you mix the seeds all together.

The jist of this means that my freezer is full of roasted pumpkin.  But I still have more!  Pumpkin soup it is.  We do like soup around here!

Pumpkin soup

1 roasted pumpkin, flesh only

1 small onion, chopped

6 cloves roasted garlic, crushed

2 tablespoons olive oil

2 teaspoons cinnamon

1 teaspoon ginger

1-2 teaspoon salt

½ -1 teaspoon ground black pepper

2 to 4 tablespoons brown sugar

1 pinch ancho

1 pinch chipolte

2 pinches paprika

1 cup hard apple cider or apple cider

1-4 cups vegetable broth, or until thickness want

In a large pot, over medium heat, heat the olive oil.  Add the onion and let brown.  Add the garlic and pumpkin.  Add the spices, salt, pepper, and cider.  Start with the smaller amounts of salt and pepper.  Add enough vegetable broth to make a thick stew type mass.  

Use an immersion blender or blender to blend until the consistency you like.  We like very smooth.  Add salt and pepper to taste.  

Soup!  The Tall Short Person even liked it which always amazes me.  She used to be so picky.  Small Mister thinks it is pretty yummy too!

crostini

Around here we like soup.  And with the garden producing pumpkins and winter squashes like it has been, pumpkin and squash soup is on the menu.  But no bread with it.  My Beloved is gluten free again and that means my normal sourdough bread is not an option.  I came across the description for crostini and decided why not.

Crostini are usually used as an appetizer.  Grilled polenta with a topping.  I used just a simple parmesan cheese melted in and they worked really well with soup.  They went so well, there all gone.  There is more soup so I will have to make more soon.  Maybe a few with sauted mushrooms on top.  My Beloved would be even happier then.

crostini

1/2 cup polenta, cooked with water, cream, and salt.

1 cup or to taste grated parmesan cheese

Or any other topping of your choice

Place the cooked polenta in a loaf pan that has been lined with plastic wrap.  Cover the polenta and chill.

Preheat the broiler.  Prepare a baking sheet with either olive oil, parchament paper, or a silpat on the baking sheet first.  Slice the polenta and place on a baking sheet.  Place under the broiler for 3 to 5 minutes or until the edges start to get brown.

Pull out the baking sheet.  Turn the polenta over.  Sprinkle with parmesan.  Place back under the broiler until golden.

Enjoy.  These caused smiles around here.

Mama Leone's red sauce

When we got back from New York, a friend of mine raved about Mama Leone's resturant.  He could not say enough about their red sauce and he told me how he and his sister would go there to eat after club ice at Madison Square Garden.  He would ask for a bowl of this sauce and a short loaf.  Then they would close the place down.

I went and looked up Mama Leone's.  They closed in the late 1980's.  I was able to find this recipe online.  I also got their cookbook through interlibrary loan.  I might have to try  a few more recipes.  I gave my friend a jar of this sauce and he says it is close to what he remembers.  He remembers more garlic and I think that would be good.  Also, maybe a nice glass of red wine added to it to.  

But what I really feel is this is a good place to start and do with it what you will.  

Mama Leone's Marinara Sauce

Note:  Adapted from Leone's Italian Cookbook by Gene Leone

6 tablespoons olive oil

1/4 cup butter

3 large roasted garlic cloves, mashed

16 fresh sprigs parsley, leaves only (I used everything)

1/2 teaspoon black pepper

1/2 teaspoon salt

Three pounds peeled plum tomatoes, chopped (I crushed them.  They were from the garden)

1 tablespoon dried oregano

8 anchovy fillets

2 heaping tablespoons tomato sauce.

In a skillet, heat olive oil and butter.  Add the garlic and parsley.  Saute for a few minutes and let release flavors.  Add salt and pepper.  In a large pot, put the tomates and start to heat over medium heat.  Add the olive oil mixture.  Bring to heat.  Add everything else and let simmer until you are ready to eat.

I actually did this in a slow cooker and it worked well.  Add salt to taste when you ready to serve.

I serverd this with pasta and it was quite nice.  I changed it up a bit and used it for ratatouille and it was quite nice there too.  Just remember mild but full of flavor.  

I am going to add more garlic next time.  Mabye a swig of red wine too.  This is the closest I have followed a recipe in a long time!  But then I was trying to fulfill memories.  What you do for family, huh?

another simple not very sweet sweet

This is a sweet that I have wanted to try after reading about it years ago.  Very simple.  Very Italian.  Just a little bit sweet.  Perfect for the week I have had.  Good week but lots of drama at work.  

I do not know what to call this other then bread and wine.  What do you need?

good bread

a red wine you like

granulated sugar, coarser is nice

I took the Shepherd's bread I made earlier this week.  Toasted a slice.  Sprinkled it with a couple of teaspoons of red wine.  I used a Dolce Tinto.  I like sweet.  Then I sprinkle a bit of sugar over it.  

Not too sweet.  Barely sweet.  Satisfying and simple.  Really nice with a cup of tea or coffee.  

Now just to get through Friday.  I expect more drama just because of what is coming later this month and next month.

shepherd's bread

After my friend died, I really felt the need to put my hands in bread dough.    I know she is in a better place but that does not mean I am not sad.  It just quietly sneaks up on me.  The act of kneading is meditative and restful.  

Lucullian of Lucullian Delights had posted a bread recipe that I wanted to try, but using sourdough instead of yeast.  I switched up the timing on this recipe a lot because that is how my life has been working lately.  I mixed it up before the weekend away for the wedding and baked it two days after we got home.  

This is very tasty!  It definitely has the artisan type flavor but the crust does not cut my mouth.  The bread is a bit sweet and it toasts well.  A little bit of butter and honey and it makes a wonderful dessert.  The process was definitely soothing and the eating was comforting.  I cannot ask for more then that.

I did ship a loaf to my best friend.  If it gets there in good shape, maybe I will find out how the movie set liked it.

shepherd's bread

sourdough starter

3/4 cup water 

1 cup flour

2 cups water 

2 cups flour

1/2 cup sugar 

1 tablespoon salt

1/2 cup olive oil

5 1/2 to 6 cups flour

The night before you are going to make the  bread, put the starter, 1 cup flour, and 3/4 cup water in a large bowl.  Cover and let sit overnight or until bubbly.  When ready to use, take out a couple tablespoons for next time.

To the starter, add 2 cups water, 2 cups flour, and 1/2 cup sugar.  Cover and let sit in a warm place for two hours.  It will be foamy and bubbly.

To the sponge, add the salt and olvie oil.  Mix well.  Add the flour a cup at a time until you have added four cups.  The dough will still be quite soft.  If you can still mix in flour with a wooden spoon, add more at 1/2 cup at a time.  When you cannot incorporate anymore flour using a wooden spoon, turn the dough out on to a floured counter top and knead for about ten minutes or until smooth.  Kneading will depend on how much calming you need.  

At this point, I put the dough in a plastic bag and put it in the refrigerator for about 5 days.  

Pull the dough out of the frig.  Take it out of the plastic bag.  Let sit and warm for two hours.  Shape into two long loaves and let rise for another hour.

Turn the oven on to 350 degrees Fahrenheit.  Put in the bread and let bake for 1 hour.

Tasty.  Comforting.  Meditative.  A simple dessert.  I am going to have to try the Italian tradition of bread, a splash of red wine, and a sprinkle of sugar.  If I do, I will tell you how it is.

Now, fingers crossed that it gets to my best friend in one piece!