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  • http://onehotkitchen-kim.blogspot.com/ Kim

    Ok my love – I didnt find a contact email, so here is the soup recipe: (and guacamole under it – you KNEW I had one!)

    Butternut Squash and Ale Soup

    1 Tbs olive oil
    1 cup Spanish onions, finely diced
    3 cups peeled, seeded, chopped butternut squash,
    — pre roasted (shortcut, frozen pureed squach)
    3 carrots, sliced
    4 cups chicken stock
    2/3 cups half and half
    3 cups sharp cheddar cheese, shredded*
    1 bottle Ale (I used and IPA)
    Salt, freshly ground black pepper and cayenne

    1. Heat oil over medium heat in a heavy-bottomed pot. Add onion and cook for
    3 minutes or until transparent. Add butternut squash and carrots and cook
    for 5 minutes. Add chicken stock and bring to a boil. Let simmer for
    approximately 20 minutes or until squash and carrots very tender.

    2. Puree soup in a blender or food processor until completely smooth. Add
    cream and return to a boil. Reduce heat to low and then, while whisking, add
    cheddar cheese and whisk until melted. Add ale to taste. Stir together and
    season with salt and pepper to taste. [I also added chopped green onions as
    a garnish and they added a nice bit of bite.]

    3. Remove from heat and serve.

    Cooking Tip: I did add a heaping 1/4 tsp of cayenne since I didn’t want
    sweet soup either and it gave it a nice zing…could have used more maybe.

    Comments: A thick, cheesy soup that makes a full meal with some sourdough
    bread.

    Recipe Source: Food & Drink, Fall 2005, p. 216

    Author Note: Next time use frozen pureed squash. Add green onions as a
    garnish.

    Author Note: Great with crusty rye bread and a few drops of tobascco

    – - – - – - – - – - – - – - – - – -

    Simple Guacamole (Guacamole Sencillo)

    2 garlic cloves, peeled
    Hot fresh green chiles to taste — (I’d choose 1 serrano), stems removed
    3 ripe avocados, preferably the black-skinned Hass
    A couple of tablespoons chopped fresh — Mexican herbs (such as cilantro)
    1 small white onion (I leave this out as I dont like the taste of avocado with onion)
    Salt
    2 Tbs fresh lime juice
    A little crumbled Mexican fresh cheese — (queso fresco) for garnish
    A sliced radish or two for garnish

    1. Finely chop the garlic and green chiles, and scoop them into a bowl.

    2. One at a time, run a knife down through each avocado, starting at the
    top, until you reach the pit; continue cutting around the pit until you
    reach the point you started.

    3. Twist the two halves of the avocado apart. Remove the pit and discard.
    Scoop the flesh into the bowl with the chiles. Mash coarsely with the back
    of a spoon or an old-fashioned potato masher.

    4. Add the herbs and onion, stir to combine, then taste. Season with salt
    (usually about a teaspoon) and lime juice. Scoop into a serving dish and
    garnish with cheese and radishes.

    • http://www.crunchybetty.com Leslie

      Oh my goodness! These both sound so heavenly. I don’t care if the kid doesn’t like the soup – I will eat the whole thing. I’ll probably do that anyway. Thank you SOOOOOOOOO much! I swear, between you and Stephanie, I’m never going to visit Epicurious again. (PS – my email is on the top of alla my posts, feel free to use it whenever your heart desires!)

  • http://onehotkitchen-kim.blogspot.com/ Kim

    PS – now for the masks – I have avocado on my list for this week – I just may need to pamper myself and try this!!

  • http://onehotkitchen-kim.blogspot.com/ Kim

    well, sure. NOW I see the email… ;)

    Enjoy the soup and think of me in the 98 degree heat, dreaming of the perfect September day, soup in hand.

  • http://www.makeitbakeitbuyitfakeit.blogspot.com Stephanie

    You mean I put the avocado ON my face instead of IN it??? I might need to enlist help for this one… I don’t know if I can physically detour an avocado away from my mouth! Oh, and the world’s easiest guacamole: mash up your avocados and mix in some store-bought pico de gallo (or any fresh chunky salsa), salt and pepper to taste. No muss, no fuss! It’s by no stretch of the imagination the best guac in the world, but it’s fast!

    • [email protected]

      Haha. It’s funny – I didn’t like avocados at all until about a year ago. How weird is that? If you do manage to get some on your face, let me know if you think it made your skin softer or anything. I really would love someone else’s opinion some time.

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  • Katie Jay

    So, do you HAVE to have yogurt too, or is the avacado okay by itself?

    • http://futureisfiction.com/blog daretoeatapeach

      I didn’t have any yogurt, so I added a spoonful of sour cream instead. Not sure if it helped any, but it certainly didn’t hurt. I’ve read other places on this site that straight avocado works just fine. Mainly, with just one banana and one avocado, my blender wasn’t finishing the job so I wanted to add something creamy to get the fruit properly blended.

  • http://futureisfiction.com/blog daretoeatapeach

    I just blended up an extra avocado, banana, some coffee and a spoonful of sour cream and I can’t believe the results! I can’t remember my skin ever being this soft. Then I went and ruined it a bit by going over it with apple cider vinegar, which was very drying (I wanted to be sure I got everything off of my face). So I followed up the ACV with a touch of Safflower oil around my eyes and mouth.

  • http://www.facebook.com/SagittarianB Brandy Rios

    Not a Guac recipe, but 2 peices of bread with a little mayo, and avacodo, add salt-just a touch make your sammich and enjoy!