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Recipe Thu Oct 23 2008
You can add VeganYumYum's recipe for delicata squash bisque to your list of reasons to take full advantage of the fall's squash season. It's a fun recipe to prepare with friends, so I invited a few over for a dinner of it. We deviated a bit, including using roasted and salted cashews, because I love the rich taste you don't get from raw ones, and using an immersion blender to blend the bisque straight away in the pot. We made chutney with tart apples, taking tamarind from my Tamilian Indian cookbook - and all of the ingredients from an online recipe, minus the allspice, just a small touch of the red wine vinegar, and three apples instead of two. We sautéed the hearty, narrow leafy green that is spigariello with some super fresh and powerfully spicy arugula - the spigariello first with onions and garlic as it takes some time to cook - and salted to taste. Finally, we each took to VeganYumYum's cashew cream, drizzling it over the bisque in our own personal ways.