How bored and anxiety-ridden am I? Enough to turn French.
le freak; le maniaque; le sot.
My son gave me the last of his fall harvest — two mutantly large (oh yes, those GMOs) butternut squash — and I decided to make butternut squash soup, for the first time in my looooong life (aged 20 years in 2020 alone).
It was simple, I guess, but peeling two butternut squash the size of Volkswagens is akin to finding head lice on Rapunzel.
However, once I had that out of the way, I was full throttle to the Ultimate French Cuisine Snobby Pandemic Chef From Hell.
I decided to make crème fraîche (pronounced kram fresh-ha) and toasted pepitas as a decadent topping for the decadent full-fat creamy butternut soup. That extra COVID+19 around my waistline was not attained by munching celery and sipping lemon water.
Since I couldn’t find crème fraîche in the store (“Cream, right? Dairy aisle. Fresh ah, veggies? Produce aisle.”) , I decided to make it. Turns out adding 2 tablespoons of buttermilk to 2 cups of heavy whipping cream and letting it set for 8-24 hours renders a delightfully thick luscious type of French cream. Je suis très impressionné!
I cooked the cubed squash with chopped onion, apple, celery, carrots, garlic, veggie broth and salt and pepper until soft, blended it all in the blender (one small batch at a time) and poured it into bowls. Topped with a dollop of salted, roasted pepitas (come on — regular ole’ pumpkin seeds! Aldis —under $2 a bag!), fresh, chopped parsley and crème fraîche — and voila! A masterpiece!
For no one.
Just me. Always me. I have NEVER been so sick of me.
Well. there’s also my husband, who is also sick of me and whom I run into once in a while in the hallway on weekends. Alas, he could not see the splendor of a perfectly blended and exquistitely-plated butternut bisque and magnificently executed crème fraîche when all he really wanted was a dozen smoky BBQ wings with steak fries.
I ate it all. Thus, I upgraded the COVID+19 to COVID+24.
Would I do it again? Geesh, it was a lot of work. But, during the pandemic when there’s a lot of me, me, me time, I might foray into that French cooking arena once again.
When this is all over, though? Pretty sure I’ll forget the soup and enjoy a mixing bowl of the crème fraîche and toasted pepitas for breakfast, lunch and dinner. grossir pendant la quarantaine.
2 thoughts on “ButterNutting My Way to Pandemic Cuisine”
Magnifque! We We madam! You are an excellent Chef! And writer😊
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Thank you, Madam Theresa! (Not to be confused with Mother Theresa, even though you’re very close.)😇