Curried Acorn Squash and Apple Soup

This simple and tasty autumn warmer was the perfect choice for last night. Not only was it a way to use up the acorn squash who's skins were damaged and therefore wouldn't survive storage, but SP and I have also been suffering the most miserable chest cold. Hot and spicy things is all that we want, and those hot toddy's are starting to lose their edge! Time to break out the curry! I based this recipe on one of Barbara Kafka's (if you don't know her go find out - we love her especially for her high temp roasting). I tweaked it my way - had to make it creamy, and of course had to overload it with curry. That's the essence of cooking - season to taste!

Ingredients
1/4 cup oil
4 tablespoons mustard seed
3 tablespoons (or more) curry
2 to 3 Acorn Squash
4 apples - don't peel, but quarter, core and cube
1 onion - diced
2 cloves garlic - crushed and minced
1 tablespoon ground fresh ginger - grated
4 cups broth
fresh cider
light cream
lime juice to taste
salt to taste

Process
1. Preheat oven 400.
2. Wash acorn squash. Cut in half lengthwise and then core seeds out.
3. Place outside up on lightly greased baking tray, and cook in oven.
4. While squash cooks, cut other vegetables.



























5. Cook squash until guts are soft enough to scrape out (outside is generally soft enough to poke through). Let cool briefly on stove top so that they are cool enough to handle.

























6. In a stock pot over medium to medium high heat, heat the oil.
7. Add the mustard seeds to the oil when hot, and stir until popping.
8. Add the curry and stir some more.
9. Add onions and garlic and cook until softened.
10. Add the ginger and stir.
11. Add the squash guts, apples, and stock and bring to a boil.
12. Boil for 10 to 20 minutes until the apples are softened.















13. Process in small batches in the blender. To each batch, add a good glug of cider and several dashes of cream. This lightens and creams the soup. See the consistency and color difference in the picture below.
















14. Return to pot over low heat. Season with lime juice and salt. Adjust as you desire.
15. Serve with crusty bread and even an extra dollop of sour cream in the middle to cut any over-spicing you might have done!

Sprigged Lamb

In honor of the fall round up that is occurring, from cattle weighing out west to Tom's slaughters on a small farm in CT, I chose this as my next recipe. I can recall many a family dinners that involved lamb, particularly the Easter dinners that didn't serve goose. I remember my sister's love of lamb and my dislike - I was always bothered by the animal being an adorable fuzzy little baby. If you know me well, you know I have gotten over this. Lamb is one of my favorite meats to cook and eat with Indian foods. Before I digress into the joys of Indian foods and my beloved Uncle Shani, may I present Mima's sprigged lamb.

Sprigged Lamb
Serves 8 and is very good warmed over in slices.

Ingredients:
Leg of lamb - 5 1/2 to 6 lbs, boned and rolled if preferred.
bunch of parsley, all stems removed
1 teaspoon salt
1/8 teaspoon black pepper

Process:

• Preheat oven to 325 degrees.
  
• Wipe the meat with a cloth wrung out in hot water that contains a little vinegar.
  
• With point of a sharp knife, make 25 to 30 incisions in the tops and sides of meaty part and insert 2 or 3 leafy tops parsley in each.
• Rub roast with seasoning. (that's all it says but I think she meant the S and P)
• Place on a rack, meaty side up, in roasting pan and roast, uncovered, in a moderate slow oven (325) ( *what is a slow oven?*) for 2 and 1/4 hours or until tender - allowing 25 minutes per pound.
• Baste every 15 minutes after the first hour. (near end boil water as you will need it when the meat is done)
  
• If not a crusty brown when done, turn heat up to 500 degrees for 5 minutes (* let me insert that DH and I are fans of Barbara Kafka's high temp roasting methods*)
• Remove meat to a platter and add boiling water to the pan to make as much sauce as you desire. Bring to a boil stirring around edges. The juice is so delicious it seems a pity to make regulation gravy.
  

I love that and it brought tears in my eyes to write out her words. Even my Grandmother was a nonconformist in the kitchen!