Monday, February 9, 2009
Grammy Rose's Brisket
This brisket is delicious. If you do something super nice for me or C., we might give it to you.
Butternut Squash Soup
My boyfriend, the scientist, recently gave me an immersion stick blender. As I pulled it out of the box my first thought was that it looked like a giant vibrator. My second thought was soup! Creamy, delicious soup. Because I am cheap, I wanted it to be vegetarian. Because I am lazy, it could not be potato based (my scullion maid refuses to peel potatoes so I have to do it myself).
And so the answer to my vibrator/soup inspired prayers...
Butternut Squash Soup!
1 whole squash or two cartons of peeled and chopped butternut squash on sale at Star Market
4 1/2 cups H20
lots of powdered chicken soup broth base (must be from a jewish company)
1/2 stick of butter
curry powder
garlic
olive oil
1. Saute some garlic in the olive oil. Then add in the squash and let brown for five minutes.
2. Add the water, powdered chicken soup broth base, butter and curry powder. Let boil gently for an hour, occasionally breaking up the chunks of squash.
3. Puree with stick blender.
And so the answer to my vibrator/soup inspired prayers...
Butternut Squash Soup!
1 whole squash or two cartons of peeled and chopped butternut squash on sale at Star Market
4 1/2 cups H20
lots of powdered chicken soup broth base (must be from a jewish company)
1/2 stick of butter
curry powder
garlic
olive oil
1. Saute some garlic in the olive oil. Then add in the squash and let brown for five minutes.
2. Add the water, powdered chicken soup broth base, butter and curry powder. Let boil gently for an hour, occasionally breaking up the chunks of squash.
3. Puree with stick blender.
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