In My Kitchen October 2013

Last week we were swimming at the lake, today we are wearing light sweaters and sipping hot tea.

Ahh! Welcome Autumn!

After canning my rear end off last month, its nice to look at something other than mason jars and canning pots. I’m quite sure we will enjoy these things come cooler months.

I got to pull some of my china and other “stuff” out of storage and put into use this lovely oil dispenser. Pottery Oil Can

I really like this one. It was hand-made by an artist in Boca Raton, FL. I adore using well made pottery.

Pumpkins and squash fill my counters. Ready to eat this season.

These various squash found their way into my basket while shopping this weekend.

These various squash found their way into my basket while shopping this weekend.

I love roasting squash and serving it with butter, salt and fresh pepper. Yum.

Yesterday I made Butternut Squash Soup for lunch with Grilled Cheese and Tomato Sandwiches pressed on the Panini press.

We have a lovely pumpkin and fall squash display on the front step.

Stacked Pumpkins on the step

Stacked Pumpkins on the step

I topped one with moss and succulents for accent;

Pumpkin with Moss and Succulents

Pumpkin with Moss and Succulents

we are progressively eating our way through the rest!

While this October edition of In My Kitchen was due a good while back, I’ve been quite busy working on a few things.

For one, I studied my butt off to take the certifying exam for “Certified Dietary Manager” or CDM. I’ve been cramming medical nutritional therapies and medical codes into my head and now that I’ve passed the exam I have more free time to blog.

In My Kitchen now are 6 molds of goat cheese draining,

Goat Cheese Draining

Goat Cheese Draining

2 bread loaves rising, lobster tails, stone crab claws and Mimosa’s for lunch because today is my birthday!

And it’s time to start working on November’s In My Kitchen! Celia of Fig Jam and Lime Cordial, Hosts this wonderful gathering each month. Visit and join in!

Butternut Squash Soup Sautéed Apples and Rosemary Flowers

I made butternut squash soup in the vita mix for lunch today. Tasty!

Processing the soup for about 8 minutes heats it and leaves quite a delicate texture.

Put the ingredients in a blender, except the cream

Put the ingredients in a blender, except the cream

The texture actually seems to evaporate as it hits your tongue leaving a wonderful rich flavor and aroma behind. It is like eating essence.

Even though it is butternut squash, this elevates simple into the sublime!

1 whole butternut squash, washed

1/2 Granny Smith Apple

1/4 sweet onion

1 teaspoon rosemary needles

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/4 teaspoon grated nutmeg

1/4 cup heavy cream

Pre-heat the oven to 350°F. Lightly pierce the squash with a knife in a couple of places. Place the whole squash on a parchment lined baking sheet and roast the squash for 1-2 hours or until done. You can tell when it is done by piercing the squash with a knife. If it goes in without resistance, the squash is done. Remove from the oven and cool.

Peel and remove the seeds from the center of the squash.

Place the squash, and remaining ingredients except the cream, into the blender and process. Begin on low variable and move up to number 10. The mixture should form 4 mounds inside the work bowl. If you want, thin with chicken stock or water at this point.

Process for 7-8 minutes or until the mixture releases steam.

Blend madly for 7-8 minutes

Blend madly for 7-8 minutes

Add the cream and process for another minute.

In the meantime, dice some of the apple and saute in a very small amount of butter. Using a light hand, sprinkle them with cinnamon and nutmeg and a pinch of salt. Set aside to garnish the soup.

saute the diced apples for garnish

saute the diced apples for garnish

Rosemary Flowers

Rosemary Flowers

Harvest some rosemary flowers, also for garnish and a great flavor burst.

To serve, ladle the soup into serving bowls, garnish each with sautéed diced apples and a few rosemary flowers.

Butternut Squash Soup with Sauteed Apples and Rosemary Flowers

Butternut Squash Soup with Sauteed Apples and Rosemary Flowers

Enjoy!