Oooooo....gurl I have been laaaaaazzzzzy. I swear with the change in weather I need about a month to adjust. Having to weed out all the Pumpkin Spice food at the supermarket is taking up most of my daylight as it is. And let's not even get started on the new releases on Netflix.
Who are we kidding? I am still hooked on Murder, She Wrote.
A couple of topics this week.
First let us quick recap the September New To Us Restaurant, The Monte Carlo.
This Warehouse gem is older than God and worth a stop. Situated around the corner from a strip joint and adjacent to an overpriced men's clothing store what more could you ask for?
The food was pretty damn good. I had the classic Plaza Burger. Basically it's a burger covered in sour cream. There is no arguing with that. Wash it down with a Moscow Mule and your Saturday lunch turns into a 1968 night at the supper club.
I will say the best part of this whole meal was the actual restaurant building itself. When I walked in I was instantly taken to that amazing bar in The Stanley Hotel, featured in The Shining. One of the most glamourous movies of my lifetime. Shelley Duvall is drama queen all the way through this sad coming of age story. Anyway, the bar at the Monte Carlo is a wall of booze. Meals for days. Just go.
Now let's talk soups.
Recently I whor'd out some photos on the Instagramz (follow me here to fill that gap in your life)of soups I have made and a few requests for recipes have popped up. Now please keep in mind most of the time when I make a soup it's because something in my fridge is about to turn and I will be damned if I am throwing away a squash that is 95% still fresh.
Potato Soup Two Ways
Salt and Pepper
Medium dice the carrots, red onion and red potato. Place on lined baking sheet along with a couple scallions. Drizzle some olive oil and sprinkle salt and pepper. Roast at 400 until tender and looks good enough to risk burning your fingers to pick off the sheet.
Using a slotted spoon place all roasted vegetables in a medium sized stock pot, add chicken broth and bring to simmer. Continue to cook until the carrots and potatoes are easily smashed with a back of a spoon against the side of the pot.
Remove from heat and using an immersion blender, blend the soup until as smooth as desired. Add as much or as little cream as you like. And know that nobody cool ever said, "hold the cream".
Assuming the night before you roasted a chicken with way too many carrots and scallions take those left overs along with your freshly diced red onion and red potatoes into a pot with a few swirls of olive oil. Saute until fragrant. Add the chicken broth and bring to simmer. Continue to cook until the carrots and potatoes are easily smashed with a back of a spoon against the side of the pot.
Remove from heat and using an immersion blender, blend the soup until as smooth as desired. Add as much or as little cream as you like. Again nobody cool ever said, "hold the cream".
Roasted Acorn Squash and Horseradish Soup (adapted from Martha Stewart)
3 Acorn Squash (about 3 pounds)
3 1/2 Cups Chicken Stock
1 T Grated Horseradish
3/4 t Salt
1/4 t Ground Black Pepper
Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive oil. Roast until tender, about 45 minutes.
Combine chicken stock, horseradish, salt, and pepper in a medium pot, and bring to simmer. Scoop squash flesh out of skins, and place in pot. Bring to simmer and continue to cook for about 10 mins.
Remove from heat and blend smooth using an immersion blender. Add heavy cream to taste (I usually use about 1/4 cup). Garnish with chopped parsley if you care.
Until next time ladies.