I used to post (mostly in the restaurant boards under a different handle several years ago. After a divorce and lots of changes I find myself back on Chowhound more and more frequently. I sort of liked to cook prior to ending my marriage but my love for it has EXPLODED along with my general happiness and appreciation for life.
So hello again. I think I'll be hanging around the Home Cooking area a lot.
After lurking around for the last several weeks I stole the Suzanne Goen Squash and Fennel soup recipe and made it last night. (Trying to decide among HUNDREDS of dishes for Thanksgiving.) Thanks to you for posting it. I can't find the post so I don't remember who did this but thank you!
1.) My boyfriend, who is a confirmed squash hater ate the soup and can't stop talking about it. I said, "I thought you would hate this. You always say you hate anything with pumpkin or any other squash and that it reminds you of baby food..." His repsonse, "Well, I'll eat THIS anytime!"
2.) Is "Hubbard" squash the same as Kaboche or do they just look a lot alike? I can't seem to get the right answer from Google. I used the Hubbard but I think they may have been a little under ripe.
3.) The soup- although awesome- came out WAY to spicy. *I love spicy food- for real. But this seemed like I either went WAY overboard with the pepper mill, or my judgement was poor when I decided that I couldn't find fresh arbol chilis and decided to reconstitute some dry ones. I always have an array of dried peppers and thought it would be okay. What did I do wrong? The fresh pepper or the dried chilis?
4.) I blended the way the recipe says to blend (very particular) and loved the consistency and so forth and had fun with the candied pumpkin seeds. I held off with the creme fraiche as it is a little pricey but will include it on Thanksgiving even if I serve the soup in shooter glasses. I may also throw a couple thyme and nutmeg croutons in as I'll make those for salad anyway.