Text 22555, 116 rader
Skriven 2007-11-10 18:53:00 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Soupy weather
=====================
 -=> Quoting Ruth Haffly to Carol Shenkenberger <=-

(Winter squashes)

 CS> Well, I have no bake-able side dish at this moment so it's stilling
 CS> there waiting and squash of those types are patient <g>.

 RH> As long as it's kept from rotting on you.  A disposable foil pan will
 RH> work if you're in a hurry to try it.  How much longer until you get
 RH> your HHG?
 
Oh I have pans, I meant I had nothing else that needed the oven.  Should have
thought of it tonight though as we used the oven for some beef ribs.

I'm contemplating making some baked meatballs though so may do that tommorrow
and do the butternut squash  at the same time.  I have a few pans, not much 
but they work.  2 rusty cake pans (lined with foil) and a glass baking dish 
(square one, brownies and such).

 CS> I dont use brown sugar, as it's definately too sweet for us.  Maybe a
 CS> little cane sugar would do?  We keep that for bread making and hot
 CS> tea.

 RH> Don't see why it wouldn't work. We keep turbinado or raw sugar on hand
 RH> instead of white; it's got a slight molasses-ish taste and since it's
 RH> a bigger granulation than the white, a lot of things have a nice little
 RH> crunch as well.  For things when I need a finer sugar, I'll run it
 RH> thru the blender or "motorboat" (stick blender).

I had a lovely stick blender from Black and Decker.  Wore it out eventually.

I just had an idea.  Butter and my hot-sweet chicken (chile) sauce might be an
idea!  It would be 'something different' at least.  If I bake 1/2 that way it
will be perfect for us 3 for dinner.  The rest, goes in a winter Nimono soup
nw that i have all the real stuff needed.

Here is the classic recipe and at the bottom I'll add the adaptions I have seen
or devised.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Nimono Soup
 Categories: Japan, Soups, Xxcarol, Pressure
      Yield: 1 Servings
 
    3/4 lb Peeled sliced Daikon
      3 tb Rice vinegar
  1 1/2 c  Dashi
    2/3 c  Shuyu
    1/3 c  Sake
      1 tb Mirin
           Optional, sugar to taste
    1/2 lb Carrots, sliced bitesize
      1 md Turnip, peeled, sliced
      8    Green onion bottoms (not the
           Green tops), chopped or
           Whole
 
  Best made with a stronger Dashi
  
  Place sliced daikon on platter and pour vinigar ovr it.  Let stand
  about 15 mins, then rinse and pat dry.  Add it and rest to a pot and
  simmer 30 mins or iuntil the veggies are your preferred level of
  'done'.
  
  Daikon is basically japanese radish, and it looks much like a very
  LARGE white carrot. Milder tasting than the normal American type so
  if you cant find it, use ours but only about 1/2 the amount and cut
  them in 3 parts removing top and bottom parts. Mirin is a sugary
  ricewine like item, and you can substitute 2 parts sake to 1 part
  sugar for something so close it is hard to tell the difference once
  you heat it and reduce it to 1/2 volume.  Light or sweet sherry are
  also suitable substitutes.
  
  Optional additions:  Potatoes, Bamboo shoots, Shiitake (a type of
  mushroom and yes, you can use normal ones too), hard cooked eggs (not
  advised for you), fishcakes, tofu, asparagus. Depending on what you
  add and how much, you have soup or stew.
  
  For a full meal, you would traditionally serve this with rice, a small
  slice of fishcake (omit for you until I find one fat-free but the
  size of the slice is about that of a single canned sardine and that
  is a suitable alternate and is lovely with hot sauce on it and set
  atop the rice), and some slices of fresh fruit.
  
  Americans may prefer to serve it with a rice cake, float some rice
  crackers in the soup, and have a green salad at the side.
  
  This meal is high in sodium so those who have been specifically
  advised to reduce sodium due to high blood pressure or other reasons,
  should avoid it, but otherwise it is *extremely* heart healthy. The
  added optional hard cooked egg would be but one egg, added at the
  very end of cooking. From: Carol Shenkenberger             Date: 12
  Jan 97 Home Cooking *
 
MMMMM
 
(I note someone added pressure, they must have done that with it and it
worked).

Now, I add cubes of winter squashes, reduce the soy sauce to 3 TB and the sake
to 1 TB.  I up the dashi to about 2.5 cups and add in about 1 cup cut raw
squash
meats (winter squashes, gourds and the like).  Depending on the flavor of the 
squashes, I may add a little nutmeg or 5spice and sometimes it needs a balance
of a little sugar which you see as 'optional, to taste' in the origional.
I have some Japanese fish balls.  I will add them at the last 5 mins and let
them warm in the simmering soup.  These are about 1 thumbjoint across so 2-3 
per bowl will be just the right touch.
            xxcarol
 
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