There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Monday, January 6, 2020

Cream of Kabocha - Test 1

1 - This was very nice. The texture of the Kabocha squash is a bit odd, like small granules, but the flavor is lovely and the colour is amazing. The flavor of onion is surprisingly strong in this one.

https://www.justonecookbook.com/kabocha-squash-soup/

½ onion, chopped fine
1 Tbsp butter
1.4 lb kabocha squash, seeded, skinned and chopped
2 cups chicken broth
1 ½ cups milk
½ cup heavy cream
1 tsp salt
Freshly ground black pepper
  1. Sauté onion in butter until soft and browned.
  2. Add the squash and sauté just enough to coat with the hot butter.
  3. Add the broth and simmer for about 15 minutes.
  4. Once the Kabocha is perfectly cooked, purée with an immersion blender.
  5. Over slow heat, add the dairy, season and re-heat.

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