In My Kitchen - Strictly Food for Thought

North Country Soupssquash are good choices at this time of year,also cruciferous vegetables like broccoli,cauliflower and kohlrabi can be tasty andoffer high quality even in the early spring.I avoid using meat stocks for soups thatshowcase vegetables. In my opinion it isunnecessary and even detrimental to theflavor of vegetable soups. Pay attentionas well to how long you cook a vegetablebasedsoup and remember that tender isgreat, but over long cooking will kill thefresh taste.ButternutBisqueIngredients3 lbs peeled, seeded and sliced to1/2 inch thick winter, squash.(I use Sunshine, which is aKabocha variety.)2 large yellow onions,peeled and diced4 large garlic cloves, minced1 medium red pepper, diced1/4 cup olive oilSalt and pepperDirectionsIn a four quart sauce pot, cook theonions, peppers and garlic on lowheat, stirring often, until soft. Addthe sliced squash and water to justbarely cover. Add two teaspoonssalt, cover and simmer on low heatuntil the squash is tender (about ahalf hour). At this point you mayprocess the soup with an immersionblender or simply mash it witha potato masher for a more rustictexture. If it seems too watery,simmer uncovered for a few moreminutes. Adjust salt and add pepperto taste and add a pinch of groundnutmeg. I serve this with a swirl ofhomemade hot pepper relish andcroutons browned in bacon fat, butadditions are not needed as thissoup really stands alone.Batter BreadIngredients2 cups boiling water1 Tbsp Montreal steak seasoning1 tsp salt2 Tbsp brown sugarNote: Extending either of the bowl rising timesimproves the flavor and texture of this bread.Directions Measure seasoning, sugar and oil into a deep heat-proof mixing bowl. Pourin boiling water and stir briefly. Let cool to lukewarm. Add the yeast and 2cups of flour. Beat with a fork for 30 seconds. Cover the bowl with plasticwrap and set aside for at least 45 minutes. Then mix in the remaining flourand stir vigorously for about one minute. The dough should be very soft.Cover and set aside for at least another 15 minutes while you preheat youroven to 450 degrees. When the time is up, prepare a 12 x 17 inch sheet pan by rubbing oil on itwith your hands. With your hands still covered with oil, scrape the doughonto the pan and smooth out as best you can. You will need more oil so yourhands don’t stick. Try to get it as even as possible, right to the sides of thepan. Sprinkle the cheese evenly over the surface of the dough and let rise for10 more minutes before baking. It should be done in 10 minutes. Remove thebread from the pan right after baking—I put it on a large cutting board—trim the edges off. Cut as desired and enjoy.SpaHairMassage#12 Plattsburgh PlazaPlattsburgh, NY 12901518.561.5958www.zeinas.com2 1/4 tsp granulated yeast orone packet dry yeast1 Tbsp olive oil plus more for pan3 3/4 cups all-purpose flour1-2 Tbsp shredded Parmesan cheesePamper your Valentinewith a spa day!• Manicures• Pedicures• Facials• Body Wraps• Massages& more!For every $50 youspend on spa services,you get an extra $5 inspa services FREE!Gift certificates availableFebruary 2013 | strictlyfoodforthought.com 27