Chicago, IL, US
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Gingered Butternut Squash Soup with yogurt, sriracha and spicy pepitas.
Feb 11, 2009
Adapted from Jean Georges Vongerichten's ginger butternut squash soup.
Re: Behind the Kitchen Door: Abby Dodge's Baker's Kitchen
What a beautiful kitchen. You are an inspiraton!
posted: 12:41 pm on November 19th
Re: Five-Treasure Fried Rice
posted: 3:03 pm on February 11th
I really enjoyed this rice. It would make a nice one-pan dinner, but that doesn't necessarily mean a quick dinner. There's quite a bit of fine dicing to be done. And you need to have the foresight to cook the rice in advance. I cooked mine the day ahead. A 12-inch non-stick pan is necessary, if you only have a 10-inch, I would halve the recipe. I used a hard anodized pan which isn't coated and I did have some sticking but it wasn't that bad to clean. You could easily add some cooked chicken or cooked sliced pork to this dish at the end and let it warm through for a minute. I skipped the canadian bacon b/c I didn't have any. Instead I fried one piece of diced regular bacon at the beginning and then removed it and poured away the fat and then started the recipe as described in the instruction. I added the cooked bacon back at the end. A little bacon flavor makes everything taste better.
posted: 6:35 pm on February 5th
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