A Change of Plans
Friday
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To: Roberto
Subject: Friday
Well, I got the roaster rack. I also bought a new blender (to replace the one that no longer exists—it will aid in pureeing the butternut squash soup tomorrow). I also bought some kitchen twine, cheese cloth and spice sachets. And a silpat (silicone baking liner to use in place of parchment).
It felt like Christmas!
I left the grocery for tomorrow. I want to make sure I have a complete list. Don't want to make two trips.
It felt like Christmas!
I left the grocery for tomorrow. I want to make sure I have a complete list. Don't want to make two trips.
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To: Roberto
Subject: Ricotta
I found a purpose for the ricotta. A dessert. Going to give it a try. Maybe tonight. It's not very involved at all.
http://www.mytartelette.com/2010/11/gluten-free-fiadone-corsican-dessert.html
http://www.mytartelette.com/2010/11/gluten-free-fiadone-corsican-dessert.html
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Friday Night
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I used orange zest in lieu of lemon. It didn't rise (just like she said it wouldn't). And it browned nicely around the edges (just like she said it would).
I pulled on the oven door, once. I pulled on the oven door, twice.
"Are you fucking kidding me?!"
The oven door. The right hinge. Seriously? 45 minutes at 375 degrees had finally killed it. SERIOUSLY?! But the oven works perfectly. There's nothing wrong with the oven. JUST THAT DAMN HINGE!
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Two Years Ago
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"This is a common problem with this model." The repair woman said.
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Saturday
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We had plans. Mortadella stuffed pork loin. Oatmeal peanut butter cookies. But there would be no roasting. No baking.
So, I peeled and diced the butternut squash and carrots.
Prepared the spice sachet: peppercorns; caraway; rosemary; and bay leaf.
Fried some bacon until crispy (with the help of some extra virgin olive oil).
Rendered chopped garlic until just a pale golden.
Added into the pot: butternut squash; carrots; chicken stock; water; spice sachet; and a healthy dose of salt.
Everything boiled/simmered for 25 minutes before I transferred in batches to the blender for a good puree.
And back into the pot. Taste. Season. Cream. Taste. Season. Taste.
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Saturday Night
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"How did I do?" I asked.
"It's good." He said.
"Really?" I asked.
I felt a bit triumphant.
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Sunday
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I placed the oven thermometer into the toaster oven and set the temperature to 400 degrees.
"The toaster oven only gets as hot as 325 degrees." I yelled into the living room.
Oh no...
ReplyDeleteStupid oven hinge! Soup looks good though and beautiful photos, as always.
ReplyDeleteoh,no...I hate when something like that happens, at least the soup looks reaaaalllyyy delicious, such a beautiful color...and sometimes that's just enough...some crusty baguette and glass of good wine.... :)
ReplyDeleteGrrrr, how frustrating!!! So glad you were able to turn things around and have a scrumptious weekend anyways. Can't wait to see the pork and cookie recipes though. YUM!!! :-)
ReplyDeleteMan plans and God laughs...and then you roll up your sleeves and produce a truly beautiful bowl of soup. I love the addition of the bacon. Good luck with the oven.
ReplyDeleteGod, what a pain! I had a mini oven and the top grill started sparking and no longer heats. So frustrating but it's good you kept a cool head to make that stunning soup.
ReplyDeleteUgh, cantankerous kitchen appliances. The soup looks wonderful though :o)
ReplyDeleteBeautiful photos. My silpat is probably 10 years old, and showing its age, but still great. That ricotta desert has my name on it. The soup too. Rain won't stop here. I can't even make it out to buy my vegetables!! And we need that squash soup!
ReplyDeleteI love it how you recount your misadventure, so amusing!
ReplyDeleteAnd the pictures are amazing.
Ricotta - I looooooove making ricotta cakes. And just eating ricotta with a spoon. And using ricotta to stuff round zucchini. Ricotta rules.
Sometimes I do hate appliances...
ReplyDeleteSoup is stunning---I could dive right in. Love the crackle of bacon in the center. I had to laugh about your dang oven hinge, and it reminded me of a crappy oven I once had.
ReplyDeleteIts door hinge sprung, and it took forever to get it fixed.(Come to think of it, it may have never gotten fixed.it was an "Enterprise" from a company that went out of business.)
For months, I would close the oven door, and shove the butcherblock next to it to keep it shut.
The oven door??? Crazy Tracy! Glad you were able to make other tasty treats though.
ReplyDeleteBummer!! At least your pictures are beautiful and you got some good food out of the deal! :)
ReplyDelete