Recipe Review from 9/9/13

First frost of the season has touched our garden.  We covered the winter squash as we want to make sure it cures correctly for storage, but nothing else.  What with the non-existant spring, the garden is really behind in produce.  We were picking peas in August.  Cherry tomatoes never really did anything other than get bushy and green.  Swiss chard and kale will do fine with a kiss of frost.   Beans...wellll, we'll get a handful and that's about it.  We'll be starting garden take-down moving into October. 

Last week was an odd week that had either myself gone in the evening or the Husband, which called for simple meals.  We pulled out a old favorite, which I first blogged about in 2007! 

Bacon, Blue Cheese and Courgette Soup (Irish Pub Ckbk, pg 58)  gluten free, vegetarian option
This has become a regular in our house every late summer and early fall, when the summer squash is at its peak.  Super simple and great for lunch or supper with some crackers and cheese.   Bacon is fried in some olive oil to flavor the oil and then the bacon is removed for garnish later. Onion and summer squash (I've used patty pan, yellow and zucchini) are nicely browned and softened to which is added potatoes and chicken stock. Everything is brought to a vigorous simmer till the potatoes are done. Bring out the immersion blender! The contents of the pot are blended till smooth, to which half and half is added and brought to temp.  Blue cheese crumbles serve as a tangy garnish. This soup was even better in the following days as the flavors really melded. He wants to make this one again.

2 tbsp olive oil
5-6 streaky rashers (Traditional Irish Bacon), diced  or in our case, regular bacon, easily omitted  
1/2 medium onion, chopped
3 medium zucchini, diced or sliced  (or summer squash)
3 medium potatoes, cut into 1/2 inch pieces (I use baby reds, unpeeled)
4 cups chicken or vegetable stock
2/3 cup half in half  (I used maybe 1/2 cup)
4 oz blue cheese crumbles
fresh ground pepper
fresh parsley (for garnish)

1) In a large stockpot, heat the oil and fry the bacon until nearly crisp.  Remove bacon and set aside, reserving 2 tbsp bacon drippings.

2) Stir in onions, zucchini (or summer squash) and potatoes.  Cover and cook, stirring once or twice to prevent sticking for 5-7 minutes or until the onions are soft but not browned.  Stir in the stock and bring to a boil. Cover and simmer for12-15 minutes or until potatoes are tender.

3) Using an immersion blender, puree until smooth.  Add half and half and pepper. Simmer until heated through.

4) Serve, garnished with bacon, blue cheese crumbles, and parsley, if desired.



On deck for review for next week:
Orange Buttermilk Pancakes (Ckng Lght Oct, 2013)
Summer Squash Quiche  (Whole Foods Co-op Flyer)
Basil Roasted Vegetables over Israeli Couscous  (Ckng Lght BB)