Today’s Soup of the Day: Creamy Sweet Potato Curry Bisque. I feel like I’m in a restaurant whenever someone says “Soup of the Day”. 🙂
It’s actually gotten cooler here in greater Boston, which is nice for mid-October. It’s been too warm for soup until now, but it’s supposed to be the start of Soup Season, right? At any rate, cool enough to make this sweet potato bisque. It’s a variation on my Roasted Butternut Curry Soup, which is one of my favorites. Worked just as well with sweet potatoes. The best part: it freezes really well, so double the recipe and you’ll have a freezer full to last you a while!
Yes, you might think that this post is about the lovely steak in the photo, but it’s actually about the potatoes … that are roasted in duck fat. OMG, so yummy. Perfect Sunday evening meal.
I was having a conversation the other day with a close friend about one-pot meals. OK, the conversation was actually more about hating to wash the dishes, but along the same lines. He shared with me a Jambalaya recipe (not this one) which reminded me that I hadn’t made Jambalaya myself in a a while. GReat dish and this feeds an army of people. Shrimp / prawns are optional, but I like them, so in they went. Start to finish in under an hour.
In the last week or so, the topic of Peri Peri Sauce, or even more specifically “Nando’s Chicken” has come up at least 5 times … twice with acquaintances from South Africa and the remaining time with UK friends. That signaled to me that I should make my own. And then fate decided to tell me that I should really use the peppers from my own garden … which are mostly joloquia (ghost peppers) and habaneros, because actual peri peri chilis are near on impossible to find here. Anyway, voila … homemade Peri Peri Sauce. Spicy as all get out. Can be used on chicken (obviously), but also with veggies, fish or smear it on toast… 🙂 Be forewarned: recipe as written is crazy hot. If you want less spicy peri peri sauce, use less chilis or pick a variety that won’t kill you.
Amother bit of bounty from my weekend in Maine: Chanterelle, Gruyère and Thyme Tart with mushrooms that I foraged in the woods myself. Let me start with this disclaimer: If you do not know your wild mushrooms, please don’t go foraging; just buy them in the shops. Even if you know your mushrooms, please be exceptionally careful. I have been “mushroom hunting” with my father since I was a toddler and even I prefer to have a second set of eyes on them.
All that said, this is an absolutely delicious tart and very simple to make. In theory, you could also use straight up crimini from the shops, but the chanterelles have a lovely peppery bite to them. Lunch to wrap up the week.