in the kitchen

I've been enjoying some recent culinary success... 

I cook pretty simply on a regular basis, but even more so post-baby. We had a lot of meals given to us over the past while which has been a huge blessing. So maybe it's been my absence from the kitchen that has made me feel more successful (to make anything at all)! & some recent inspiration from Molly Wizenburg's 'A Homemade Life.' A memoir including lot's of nice recipes - worth a read if you're into that sort of thing!

A few of things I've made recently of note include:

- pumpkin spice syrup (the best-tasting homemade recipe I've tried so far) - latte pictured above

- granola bars (a hit & miss for me - these were Joel & Asher approved)

- cider-glazed salmon (with a reduced cider & cream sauce - delicious!)

- & yesterday Joel was hankering for 'Peasant Soup' (self-titled)... which we didn't have a recipe for but made up on the fly between the two of us. I felt this was ultimate success as we didn't use a recipe (I always use a recipe) and we made it together! (My directions & Joel's cookery - it was more the brainstorming we did between the two of us). We don't usually cook together a lot - one of us cooks while the other does the children... so this was quite fun to whip up between the two of us. I've found when Joel's hankering for something it's best to indulge him :) And alongside I had made some focaccia bread which Joel said was the best bread I've ever made. & I could agree. So there. Pictured below.

We also went to the fall fair this weekend put on by the church & Joel bought me a Pecan Pie (sans raisins)! Which I was quite touched by. Thank you, darling. So I've been enjoying me some pie as well :)

But I thought I'd share this recipe from Molly Wizenburg's book. The flavours were subtly nuanced and it was even better the next day. It's a perfect soup for fall.

Butternut Soup with Pear, Cider & Vanilla Bean

3 tbsp olive oil

2 lb butternut squash, peeled, seeded, cut in 1" cubes (approx 4 generous cups)

2 firm-ripe pears, peeled, cored, cut in 1" cubes (approx 2 c)

1 medium yellow onion, coarsely chopped

1 c of apple cider

4 c veg or chicken broth

1/2 tsp salt

1/2 c cream

1 vanilla bean

finely chopped chives (opt. for garnish)

Heat oil in a small stockpot over med/low heat. Add squash, pears & onion & stir to coat. Cook for 10-15 minutes, stirring occasionally, until onion is soft & transparent & pears are starting to fall apart.

Add cider & bring to boil over med/high heat. Add broth, reduce to med/low heat & simmer, partially covered about 30 minutes, until squash is tender. 

Puree until very smooth & add the salt. Continue to cook uncovered over med/low heat until soup has reduced about one half. Sit occasionally. When it reaches a thickness that seems right it's ready.

While soup is reducing, put the cream in a small saucepan. Use a sharp knife & split the vanilla bean in half from tip to tip. Use the back of the knife to scrape out the seeds. Put seeds & pod into pan with the cream & warm over low heat until it steams. Do not boil. Pull from heat, remove & discard pod & whisk to break up any clumps of seeds. Set aside. When soup has reduced to desired thickness, stir in warmed half n half. Taste & adjust seasoning.

Makes 4-5 servings.

Next up, Asher's birthday cake!