Old Favorites (& A Few New Old Favorites!)

Fall Flowers

I’ve been thankful for my blog these last few weeks as it has served as a nice reminder of some of our favorite recipes and we have have been revisiting those lately. With the cold weather moving on in, we’ve already made several soups from previous posts- Lima Bean Soup With Bacon & Lemon, Simple Roasted Sweet Potato Soup, and Cabbage Soup. There are also these soups from last year that we conjure back up from time to time.

Big Bowl of Sweet Potato Soup

Big Bowl of Sweet Potato Soup

And here is this year’s version of my Roasted Pumpkin Soup. I say “this year” because I make it once a year but usually forget to write it down and then have to reinvent it every year.

Pumpkin Soup

Roasted Pumpkin Soup with a bowl of freshly chopped herbs ready to go it and a dish of roasted beets for the accompanying salad.

Roasted Pumpkin Soup
1 Sugar Pumpkin, roasted
¾ cup Cashews
½ cup Water
4 cup Vegetable Stock
1 ½ White or Yellow Onions, finely chopped
3 Tbsp Butter
2 cloves Garlic, chopped
1-2 Tbsp Fresh Chopped Herbs (Oregano, Parsley, Sage, Rosemary)
1 tsp Smoked Paprika

Cut pumpkin in half. Scrape out and discard the seeds the stringy bits. (Or roast the pumpkin seeds!) Place each half face down in a baking dish. Fill the dish with about an inch of water and place in the oven at 400 for about 20 minutes. Remove the halves from the dish and let cool. Once cool enough to touch, scoop out the pumpkin flesh into a medium bowl and set aside. Blend cashews with water. Sautee the onions in the butter in a Dutch oven or soup pot. Add garlic. Blend the pumpkin with the stock and onions and, along with the cashew milk, add back to the soup pot. Stir and bring to a boil. Add the smoked paprika. Reduce to a simmer. Add herbs. Salt & pepper as needed. Simmer for 20 minutes.

I came up with this tasty baked pasta and squash dish that I think would make a perfect Thanksgiving side dish.

Squash & Sage

Baked Butternut Squash & Sage Pasta
8 oz Pasta (I used Conchiglie, Montebello brand, but any penne or macaroni would do.)
1 small Butternut Squash, peeled, seeds removed and cut into small cubes
1 ½ cup Stock (veggie or chicken)
1 cup Whole Milk
1 tsp Dry Mustard
½ tsp Cayenne
¼ tsp Nutmeg
Sea Salt & Black Pepper
2 cups Prairie Breeze Cheese, grated (Prairie Breeze from Milton Creamery is the best and can be found most days at The Bloomy Rind in Nashville. You could also use Beechers Flagship, a sharp cheddar, a Gruyere or a blend of your favorites.)
2 Tbsp Fresh Chopped Sage
1 cup Bella Sourdough Bread Crumbs
2 Tbsp Butter + a little to butter the baking dish

Squash-1

Squash-2

Preheat oven to 375. Place the squash cubes in a pan with the stock. Cook on medium high heat until the squash forks done. Turn the stove to low. Meanwhile, cook the pasta and then drain. Chop the bread into small cubes. In an iron skillet, add 2 Tbsp butter and place on medium heat. Once the butter melts, add the bread and the chopped sage. Stir the bread crumbs several times as they crisp and lightly brown. Remove the bread crumbs from the stove and set aside. With a fork or potato masher, mash the squash in the broth. Add the milk and mustard, cayenne, nutmeg, salt and pepper. Stir together and then stir in the 1 1/2 cup cheese, reserving ½ cup for the top. Butter a baking dish and then add the pasta. Pour the squash mixture over the pasta and then top with the remaining cheese and the bread crumbs. Cover the baking dish with a piece of foil and bake for 20 minutes. Remove the foil and bake for 15 more minutes.

Squash Pasta & Beans

I’ve been revisiting lots of old favorite music, as well, and discovering old music that is new to me. That’s the beauty of music, it is timeless, and just out there in the world waiting for you to discover and connect with it. Thanks to one Luke Bell who is the only local musician I have known to cover Randy Travis- he does it so well and I have realized it takes a special voice to do so- I have been listening to lots of old Randy Travis classics like this one…

And, holy cow, have y’all ever seen this video for He Walked On Water? It is very sweet.

Speaking of sweets, I don’t have any sweet treat recipes to post this time but Lord, have I been baking and eating sweets. I was asked to assist my sweet (no pun intended) friend Melissa Corbin as she competed in the great World Food Championships in Las Vegas. We spent hours baking and experimenting together.

Sweets in LV

You can read all about it and get her delicious recipe for Triple Dickel Apple and Chèvre Galette here.

This photo of all the judges empty tasting plates pretty much sums up how I currently feel about sweets.

This photo of all the judges empty tasting plates pretty much sums up how I currently feel about sweets.

Korean Garlic Ginger Deliciousness (3 Ways) & The Music of Luke Bell

3 ways

So, as I have stated before, Korean food is sort of new to our tastebuds. Neither Grant nor I experienced it much before moving to Nashville eight years ago. Don’t get me wrong- Nashville is not a city, in any way, known for its Korean food but somehow, we found a little joint that probably serves up pretty good Korean food. I say, “pretty good” because I am certain there are so many better places in the world to get great Korean food. But for us, it was good enough to entice us into a new cuisine and we’ve been experimenting around with Korean flavors at home ever since.

We experienced our very own Korean Thanksgiving last year and since then, have been expanding on that idea to include chicken, catfish, and a vegetarian option of mushrooms with tempeh. So basically, it is just a variation on a similar theme but I loved them all and wanted to keep track of them here.

First off, you’ll need kimchi. Grant has tried making it once and we have experimented with several store bought varieties. They were all delicious in different ways. Once I have a great homemade recipe, I will post it.

Kimchi

You will also need these two delicious sauces…

Sauces

Ginger-Scallion Sauce (this sauce is a necessity!)
2½ cups Scallions, thinly sliced, both green and white parts
½ cup Fresh Ginger, peeled and finely chopped
¼ cup Grapeseed Oil
1½ tsp Tamari
1 tsp Sherry Vinegar
½ tsp Sea Salt, or to taste

Mix all ingredients together and serve in a bowl.

Ssam Sauce (this sauce is optional)
2 Tbsp Fermented Bean-and- Chili Paste (Ssamjang, available in many Asian markets, and online)
1 Tbsp Chili Paste (Kochujang, available in many Asian markets, and online)
½ cup Sherry Vinegar
½ cup Grapeseed Oil

Mix all ingredients together and serve in a bowl.

Tempeh-3

Korean Garlic Ginger Mushrooms & Tempeh
Serves 3
2 Tbsp Mirin
2 Tbsp fresh Ginger, grated
3 Tbsp Tamari or Shoyu
2 cloves Garlic, finely chopped
a couple drops of Sesame Oil
8 oz Soy Tempeh, cut into cubes
6 Mushrooms (any variety), sliced
Grape Seed Oil

In a small bowl, combine the mirin, ginger, 2 Tbsp tamari, garlic, and sesame oil and whisk into a sauce. Set aside. Heat a skillet and add a little oil. Add the mushrooms and tempeh (you can also just use vegetable or tofu in place of the tempeh). Sprinkle with remaining tamari. When the mushrooms are soft and reduced and the tempeh has browned a little and firm, turn the heat down to low. Add the sauce to coat and cook down for a couple minutes.

Serve with both sauces, butter lettuce, kimchi, and rice. You can make little lettuce wrap bundles and vary what toppings you use in each. This is a really fun (yet somewhat messy) way to eat it and each little wrap can be slightly different. We also served sliced cooked carrots with black bean sauce and a tiny bit of molasses in addition to a marinated cucumber salad.

Carrots

Korean Garlic Ginger Chicken
serves 2-3
2 Tbsp Mirin
2 Tbsp fresh Ginger, grated
3 Tbsp Tamari or Shoyu
2 cloves Garlic, finely chopped
a couple drops of Sesame Oil
2 Boneless, Skinless Chicken Breasts, each cut into 4 pieces
Grape Seed Oil

In a small bowl, combine the mirin, ginger, tamari, garlic, and sesame oil and whisk into a sauce. Use the sauce as a marinade for the chicken and soak for approximately 30 minutes. Heat a skillet and add a little oil. Add the chicken. Cook the chicken for about 5-6 minutes on each side, until it is lightly brown on each side. Add the sauce (which you marinaded the chicken in) to coat and cook down for a few minutes.

We served the chicken with both sauces, kimchi mashed potatoes and sauteed spinach with tamari and sesame seeds.

Kimchi Pots & Ses Spin

Korean Garlic Ginger Catfish
Serves 2
2 Tbsp Mirin
2 Tbsp fresh Ginger, grated
3 Tbsp Tamari or Shoyu
2 cloves Garlic, finely chopped
a couple drops of Sesame Oil
¾-1lb Catfish Fillets, chopped into big chunks
Grape Seed Oil

catfish 2

In a small bowl, combine the mirin, ginger, tamari, garlic, and sesame oil and whisk into a sauce. Use the sauce as a marinade for the catfish and soak for approximately 15-30 minutes. Heat a skillet and add a little oil. Add the catfish. Cook the catfish for about 3 minutes on each side, until it is lightly brown on each side. Add the sauce (which you marinaded the catfish in) to coat and cook down for a few minutes.

We served the catfish with butter lettuce, kimchi, and rice and made lettuce wraps for this one, too. We also had roasted Brussels sprouts on the side.

Brussels

Catfish

Leftovers of any of these are always good just piled on top of each other in a bowl. Yum!

Leftovers

Here’s another awesome new country (*real country*) album out. This one is from another fellow we became acquainted with through the magic that is Santa’s Pub named Luke Bell. In fact, Luke had his cd release at Santa’s and what a fun party it was. He got a friend of his to roast a goat all day and there were tacos, guest singers, and dancing.

Luke Bell at his cd release party, June 2014.

Luke Bell at his cd release party, June 2014.

This is Luke’s second album out. It is titled, Don’t Mind If I Do, and as the title suggests, he’s a little bit sassy yet very laid back, down to earth, and really nice. Luke grew up working on a Wyoming ranch. He has a deep appreciation of old school country and has aligned himself with like minded folks here in Nashville. The new album has many danceable songs- two-stepping tunes, waltzes, and even a little yodeling. You can buy his new album here.

And… Kelsey Waldon‘s new album came out this week! Everyone is talking about The Gold Mine. You can read Rolling Stone Country’s review here and buy a copy for yourself here.

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