Wednesday, February 2, 2011

Recipes for January 24th with Mark Allen

Pumpkin Soup with Spaghetti Squash and Spiced Whipped Cream
Toss a Pumpkin and a Spaghetti Squash in the oven at 400 for about 45 minutes
Remove, let cool
Peel, de-seed (save seeds for roasting?) and roughly chop the pumpkin
Chop onions, carrots, garlic, ginger (lots) and celery, if you have some, saving all the trimmings for homemade stock:
Sautee trimmings, including those from the pumpkin, plus a few hunks of vegetables, soy sauce and S & P to make stock- add water and simmer for an hour or so
Sautee all vegetables slowly in olive oil until onions are transparent
Add a big heap of Thai curry paste, a tablespoon of sugar, S & P
Stir around, and add drained stock (you could easily add coconut milk, fish sauce and peanut butter to richen the flavor, if you wish)
Adjust seasonings, remove from heat, and puree

Cut open Spaghetti Squash lengthwise and gently pull fibers with a fork. Place a small mound in each bowl, covering with a ladleful of soup

Whip heavy cream with an electric mixer or your hand if you are crazy and strong. Add a dash of cinnamon, cardamom and coriander.  Garnish the soup with a dollop of cream and some cilantro if you have it.

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