Here is what’s cooking this weekend by the bay and I’m keeping it yellow, hopefully as yellow as the sun brightly shining in the sky.
To kick off my weekend of sunshine eating, I’m making my Cornmeal and Sweet Corn Pancakes. A delicious start to any weekend, using some farm fresh yellow corn or use your leftover corn from the night before mixed with some corn meal .
Dinner is a nice bowl of Fresh Corn with ShrimpGrits, it doesn’t get better than a bowl creamy grits made with a corn broth, cooked along with shrimp and bacon and splashed with lemon juice to brighten the flavor. Served on the side a nice plate of yellow tomatoes, simply drizzled with a good olive oil and sprinkled with coarse sea salt and fresh ground black pepper. Perfection.
Dessert is a lovely light and lemony pudding using my recipe for Lemon Posset
There is nothing like a warming soup during the first cool days of autumn especially one that captures the vibrant colors of fall – like this curried butternut squash soup. It’s so easy to prepare and rich in flavor – with the subtle heat of curry balanced with the smooth, slightly sweet taste of coconut milk. It’s a perfect combination.
From by the bay wishing you squash food memories!
Curried Butternut Squash Soup
Serves 4 – 6
2 tablespoons butter
1 cup onion, chopped
32 ounces butternut squash 1″inch cubes ( peeled and seeded)
3 cloves garlic, crushed
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken or vegetable stock
1 (15 ounce) can unsweetened coconut milk
1/4 cup toasted pumpkin seeds
chopped chives to garnish
In a large stock pot melt butter and cook onion and garlic for about 5 minutes. Stir in the curry, salt, and pepper and cook for 5 minutes until onion is soft. Add the stock, coconut milk and butternut squash, bring to a simmer, and cook uncovered for 20 minutes or until squash is tender. Use an immersion blender or food processor to puree. Season with salt and pepper. Serve the soup hot, garnishing each serving with pumpkin seeds and chives.