So, Nintendo posted this recipe a while ago on Twitter for Twilight Princess’ HD rerelease, and I decided to give this a try. Besides being a recipe from a video game, this combines two of my favorite flavors – pumpkin and goat cheese. The resulting soup is pretty damn awesome, and definitely a thing I would recommend making. (This version leaves out the fish, but tbh, I’m pretty okay with that, as I’m really not sure what that would’ve done to this.) (I also held back the celery in my version, as I’m not that big of a fan of it.)

Yeto’s Pumpkin and Cheese Soup
Makes a lot. That’s two containers’ worth of soup up there.

Ingredients

  • 2 T butter
  • 1 medium sized onion, diced
  • 2 carrots, diced
  • 5 cloves garlic, minced
  • 1 qt vegetable stock
  • 29 oz pumpkin puree
  • pinch ground cinnamon
  • 1 12 oz can evaporated milk
  • .25 c milk plus .25 c heavy whipping cream
  • 4 oz fresh goat cheese, crumbled (I used closer to 5, last of the TJ’s chevre I mentioned in the previous post)
  • 2 T brown sugar
  • dash sea salt
  • fresh ground black pepper

In a large pot (dutch oven, or just a bigass covered pot), melt the butter over medium heat. Add the diced onion and carrots, and saute for about five minutes, and then add your minced garlic, and saute another five minutes, until fragrant and the vegetables are soft.

Pour in your quart of vegetable stock, and bring it to a boil, stirring the soup here and there. Once boiling, reduce the heat to low, and keep simmering for another ten minutes, still stirring here and there. Add in the pumpkin and cinnamon, stir well to combine, and bring back to a simmer, simmering another fifteen minutes.

If you have an immersion blender (seriously, those things are a godsends for recipes like this), just stick it in the pot and blend until you’ve got a nice smooth soup. If you don’t, stick it in a blender or food processor in batches, and do the same.  Keep the heat of the soup on low.

Stir in the milk/whipping cream combo, evaporated milk, goat cheese, and brown sugar, slowly, until the goat cheese and brown sugar has melted into the soup. Season with a bit of sea salt and fresh ground pepper, taste it, and then sit down for a long ass gaming marathon with your nice hearty bowl of soup.

 

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As we start to edge into summer here, my tastes start running a bit Mediterranean. Lately, I’ve been really into lemons and olives, and this recipe came up on a friend’s page. There was a really great sale on chicken thighs not too long after that, and so this happened. 🙂 

Cast iron skillets continue to be pretty awesome, especially since you can start something on the stovetop and then just pop it into the oven, like so. 

Braised Chicken Thighs with Garlic, Lemon, and Greek Olives
Lasts between 4-6 lunches, depending on how many thighs you have per serving

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • sea salt and black pepper
  • 3 T extra virgin olive oil
  • 12 garlic cloves, peeled
  • 2 large onions, peeled and chopped
  • 1 lemon, sliced thin and seeds discarded
  • 2 T fresh oregano, plus more for garnish
  • 1 c mixed Greek olives
  • Juice of one lemon (if you can find it fresh squeezed, about .25 c)

Bring your chicken to room temperature about twenty minutes before you start cooking it, to remove the chill, and season on both sides with sea salt and pepper. Preheat your oven to 350 while you do this.

In a cast iron skillet, heat your olive oil over medium high heat.  Once heated, add the chicken skin side down, and sear for five to six minutes, until your chicken turns golden brown. Quickly flip the thighs, and add the cloves of garlic nestling them between the thighs. (Wow that sounded dirty.)  Cook two to three more minutes, until the garlic turns golden brown and gets fragrant. Set the chicken and garlic aside on another plate to rest. 

Immediately add your onions, lemon, and oregano, and season with a bit of sea salt and pepper. Cook for six to eight minutes, stirring frequently, until the onions start to wilt, and any brown bits from the chicken cooking start to come off the bottom of the pan. Remove from heat, and nestle the cooked thighs skin side up in the onion mixture. Pour the olives and garlic cloves over the chicken, followed by the lemon juice. Put the pan into the preheated oven, cooking between forty to fifty minutes (the final picture is after 45 minutes). 

Take your pan out of the oven, and then sprinkle some additional fresh oregano over the chicken for garnish, and enjoy!