squash

In the Kitchen, On the Counter

The wind is whipping through Ventura and Los Angeles counties. Fear of fire is there. Today I have to drive about 30 miles into the east winds.

This morning I went out to check on my patio to see what has blown over, as well as to see the sunrise as there are clouds scudding along the windy river.

And then back indoors – the wind is a bit chilly at 6:30 a.m. But, since I had my camera in hand, I decided to look around and take some snaps of my basil and the little squash I grew this summer.

Kitchen herbs are always welcome! When I come back from my jaunt into the wind, I vowed to water the ones still outdoors – these winds dry everything up and I have lost more than one plant to my laziness and dislike of 40 mph winds .

In a rather E. Weston style, my little squash. I have eaten the others and have decided to see how well it will age. By this I mean I read how people would store pumpkins and squash through the winter months, so this is my experiment to see what it is like – will it be dry and tasteless, dry and tasty, or what? Hard squash is one of my favorite things to eat, but before eating my prey I plan to photograph it some more.

And now, on to breakfast and more coffee. I decided to get this up and out before the electric company shuts off the power in the hopes of preventing fires. These winds whip them up once started, and I sure hope we don’t get any. No rain for months makes us the perfect tinder box.

Today I have a lot to do, so I thought the best way to start the day would be to do another watercolor pencil drawing. As I have little to no experience using them, the only way to learn is to use them. I am making a pencil sketch in a sketch book, and then filling in layers of color before beginning to wet the colors laid down. The idea is to replicate glazing to a degree. When I reach a point I like, then I wet a brush, and move from light to dark, maybe moving the brush in a given direction, or not. Then, more colors, more wetting, and so on. Below is the final result.

I am not sure that by themselves watercolor pencils are capable of strong contrast. It seems lines – ink lines – may be helpful. Or, the pencils themselves can be used in conjunction with other water media, such as watercolors or acrylics or gouache.

Here is the series I scanned in as I moved along. Click on the pencil drawing to start the series, beginning to end.

Soup of the Evening

I have had a squash or two lying around for a few days. I’ve roasted one, so tonight I decided to make soup out of the other. It is an acorn squash, which is not an easy one to peel and dice because of its ridges, but peel and dice it I did. I think next time, I will probably cook it before I turn it into soup!

Anyway, I took half a yellow onion, diced it fine, and sauteed it in olive oil and butter. Then, I took the diced, peeled acorn squash – seeds removed – and added it to the mix. I let it both onion and squash caramelize a bit. Then I added about 1 cup of sliced apple – I had one with a bruise, so I cut out the bruise – and added it to the onions and acorn squash, stirred it a bit, then added two cups of chicken broth (unsalted) and another two cups of water. Seasoning was a teaspoon of dried thyme. Then, left on its own to simmer about 30 minutes.

Meanwhile, I got the blender out, as the plan is puree it all, and return it to the pot. From there . . . it may be enough with a bit of salt and pepper for the final seasoning, or I may give it a bit of a bit by adding some ginger or aleppo pepper. In the end, though, I just pureed it in the blender, added a bit of salt and pepper, a bit of extra water to thin it out, and a dollop of sour cream. Suggestion: do this in small batches – my kitchen had soup all over the place because I just put the whole mess in the blender, forgetting that blenders are enthusiastic!

The result is a soft, creamy soup, with a delicate sweetness from the apple, and more suited to an appetizer than a “hearty” meal. With a nice salad, and a tasty roll, the result is also perfect for a light meal.

Acorn Squash Veloute

2 T. each live oil and sweet butter
1/2 yellow onion
1 acorn squash
1 sweet apple
2 c. chicken broth, unsalted
2 c. water
Dried thyme, salt, pepper
Sour cream

In a 3 to 4 quart sauce pan, place diced onion and saute in heated olive oil and butter. Peel and seed squash; chop into chunks. Add to onion when onion is pale yellow, and continue to saute, allowing onion and squash to caramelize a bit. Dice apple, add to onions and squash. Add 2 c. unsalted chicken broth. Bring to simmer. Add 1-2 tsp. dried thyme. Simmer covered until all ingredients are tender. Puree in blender in small amounts, then return to sauce pan. Thin with water if necessary, and balance seasoning with salt and pepper to taste. Warm but do not boil.

Serve in bowls with a small dollop of sour cream on top, or a drizzle of thin cream.

Comment

Next time I make this, though, I will roast the squash in the oven and scoop out the seeds and flesh. Peeling it was not hard, just annoying! The flavor may be more pronounced as a result.