Welcome Back Billy

Billy returned from his trip to Southeast Asia and we invited him and Kevin over to hear Billy's stories of his trip. We started with Paula Wolfert's recipe from her new cookbook: The Food of Morocco for Butternut Squash Soup. I really like this Moroccan Recipe, it can be quite spicy and rich. It is a great soup!


For the main course we served a Pork Tiella with Wild Mushrooms and Potatoes from another Paula Wolfert Cookbook: Mediterranean Clay Pot Cooking. This is a hearty one pot meal. The potatoes are cooked with the meat and mushrooms and later removed and layered on top of the dish. They are then topped with Parmesan Cheese. It makes for fantastic dish with a great presentation. You can get the recipe from our blog of Dec. 5, 2010. Click the date to get the recipe.

For dessert we had a Chocolate Cake from Proof Bakery.

BUTTERNUT SQUASH AND TOMATO SOUP

The Foods of Morocco

Paula Wolfert

Here is a family favorite inspired by the winter soups prepared in the Rif Mountains, soups that keep both body and soul warm, as Fatima, our housekeeper, liked to say.

1        yellow onion, coarsely chopped (l-3/4 cups)

Coarse salt

1-1/2 tablespoons extra virgin olive oil

2 pounds butternut, kabocha, or calabaza squash, halved, peeled, seeded, and cut into 1-1/2 inch chunks (about 6 cups)

2        tablespoons tomato paste

1 teaspoon La Kama Spice Mixture

½ cup heavy cream or creme frache'

¼ pound shredded or crumbled aged goat cheese or goat gouda

1 teaspoon or more to taste harissa paste (see Sources)

Salt and freshly ground black pepper

Toss the onion with 1 teaspoon coarse salt and the oil in a medium casserole, preferably earthenware or enameled cast iron, cover, and steam over medium-low heat until the onion is soft, about 10 minutes.

Add the squash, cover with a sheet of parchment paper and a lid, and steam for 20 minutes.

Add the Tomato paste, spices, and 4 cups hot water and bring to-a boil, then cook at a simmer until the squash is tender, about 20 minutes. Remove from the heat.

Transfer the soup in batches to a blender and puree until smooth; add the cream, three-quarters of the cheese, and the harissa to the last batch of soup and puree until velvety.

Return the soup to the pot and season with salt and pepper to taste. Ladle the soup into warm bowl and top each portion with a light sprinkling of the remaining cheese.

La Kama Spice Mixture

1 teaspoon each ground ginger and ground tumeric

1 teaspoon freshly ground white pepper

½ teaspoon ground cinnanmon

½ teaspoon cubeb pepper (optional)

A good pinch of grated nutmeg

Mix all together