Thursday, August 20, 2009

Butternut Squash Soup and Duck with Grilled Peaches

I'm getting my vegetable on with all the soups I made Sunday. It sure has made dinner convenient. All I have to do is yank one out of the fridge and serve it while the rest of dinner is finishing up. It has been well worth the two hours it took me to make them all.

This one I actually heated up, though. It's roasted butternut squash added to a sautee of one chopped apple and one chopped onion. And salt and pepper, of course. Once the vegetables were tender, I added chicken stock to cover it all, simmered it for about 30 minutes, then pureed it in the food processor. The end. Oh, and then reheated it for dinner. The end.

We were sort of pretending it's fall. It's so totally not, but we're getting tired of the hot, nasty, humid, buggy, nasty, sticky, (and did I mention nasty?) summer weather.

Butternut Squash Soup

Duck with Grilled Peaches

I think I've mentioned how much I love duck. I picked up a couple of duck breasts at Fresh Market. I do duck on the cast iron skillet outside on the hot grill. Way too much smoke in the house for my lame vent-a-hood-less kitchen. While the duck was cooking, I halved some fresh peaches (that is something I'm still enjoying from the summer weather) and put them cut side down on the grill. When they came off, I sliced them and tossed them in a sautee pan with a some shallots and a little dry rose' wine.
We split one duck breast between us, so there is one left over that I'll probably make a salad out of for us. Since it's still nasty hot outside. Did I mention that?

I'm going to crank the A/C down to about 50 and just stay inside for the next two months and try not to notice the condensation on the windows.

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