Sunday is generally the day that I catch up on all the food blogs I haven’t read during the week, pick out new recipes that I want to make or want to read again, and troll for new food bloggers that I don’t read yet. We’ll get to Sunday in a minute.
Saturday, Jesse and I were busy. We went out to brunch at Essex, the perpetual favorite, where I once again, for probably the millionth time, got the spectacular Mexican Matzo Brei. The table of tourists next to me asked me what it was, and one of them ordered it. It’s delicious. Scrambled eggs, tortilla chips, all manner of veggies and cheese, with black beans and pico. Amaaaaazing. Mmm
After that, we walked up to the Union Square Christmas Market, and did some Christmas shopping. GLEE!! I love Christmas, and sending people gifts, and all that fun stuff. Combining giving people gifts, with a big meal, is the best idea ever. Trust me. My favorite holiday. Evar. Then, we headed to Target, to procure lights, ornaments, and the various acoutrements that accompany one’s first Christmas tree. And, from a vendor on Atlantic….. THE TREE!!!!
We came home, set it up, and set our penguin topper atop the branches. It looks beautyful. I promise, I will post a picture once there are wrapped presents under it. We watched Rudolph and Charlie Brown Christmas. And then I remembered that I should probably get around to making dinner. So, I baked 2 butternut squash, for soup.
I cut them in half, scooped out the seeds, and poured butter with cumin and curry powder all over them, on the cut side AND the outside. And of course, liberal salt and pepper. I baked them at 440 for about 45 minutes.
(and then I cut Jesse’s hair. I love at-home haircuts).
When they came out, I let them cool and diced up a shallot (small) and half an onion, and a stalk of celery. I put those in a soup pot with some olive oil to sweat out, and added a little salt. When the squash were cool enough to handle, I poured the last of my chicken broth (a cup and a half tops) into the soup pot with the aromatics.
After that went in, I started peeling the squash. Are you supposed to peel butternut squashes before baking? I always peel after. I dunno. So anyways, I realized that pulling off hte peel by hand was too slow. So, since they were mush already, I just grabbed a spoon and scooped out the flesh, into a bowl with all the juices and residual buttery goodness. I added that to the stuff already in the soup pot, stirred, and added 2 cups of water, as well as more salt, pepper, cumin, and curry powder.
All that came up to a bubble, I tasted, re-seasoned, and then, busted out my immersion blender. Off the heat, I buzzed the soup up. It’s nice. Even more savory than last time. I think the stock was superior. Fresh Direct recently started carrying another brand of boxed stock, which is WAY better than College Inn’s watery-looking stuff. Much thicker, cloudier, chickenier. Smells better. Looks better. Yields better results. I’m sold.
Today, after fiddling around for a few, I came upon a post at Cooking After Five, for Homemade Oreos. She got the recipe at Smitten Kitchen, which is where I got it from as well, when I made them today.
Both CookingAfterFive and I made a rookie mistake, making cookies that were way too big. Deb at Smitten Kitchen’s recipe makes, reportedly, 25-30 sandwich cookies. I got 16. Next time, using JUST a teaspoonfull, no rounding, and I’m smashing them down. These did not spread and thin out that much at all. Also, it explains the OVER ABUNDANCE of cream filling I have left over. Next time…. and there will be a next time…. I’ll do better.
Argh. I was trying to post a beautiful photo that Deb took of her cookies, but Blogger and I are having a fight. I’m going to go eat another Josie-O. Dunked in milk. So there.