Quaker Soup Day

I have to feed the Quakers from time to time...like tomorrow.

Now Quakers, as a rule, are a hard to define bunch. There is a reason they are called 'united anarchists', you know. But one thing about them is this: as flexible as they can be, they do tend to live at the cutting edge of health food trends. I was once handed a bottle of stevia after making a dessert too sweet. 'Vegetarian options' were offered at their gatherings well before Diet for a Small Planet was published. So, it comes as no surprise that when I have to feed them, I must consider the strong possibility that several will be vegetarian, some vegan, some gluten-free, some dairy free, and some nut free. Also, it can't be too weird because Quakers have children and they have to eat too. Of course there are the raw foodies. I just feed them nuts. And for myself, because I too am a Quaker too, I like to keep it cheap and uncomplicated.

So, on the days that we have a longer-than-usual time together I try to make a soup that will satisfy all the possibilities. I'll call it Quaker Soup Day. It happens once a month.

Today, I made a Thai Butternut Squash Soup. It covers all those bases, and tastes wonderful on cold winter days. It is spicy without being too 'hot' (in a picante sort of way), so it warms your bones without causing pain; and it is full of that beta-carotene we need so much this time of year; finally, it is just a bit exotic, so it helps combat some of that cabin fever we all seem to be feeling.

Butternut Squash Soup for a Crowd
Makes a big pot
2 tablespoons coconut oil
2 large onions, chopped
1 large butternut squash, peeled, seeds scooped out, chopped into 1-inch pieces
2 tablespoons rice
2 quarts vegetable stock
1 can coconut milk
1 pinch of cayenne
2 tablespoons red Thai curry paste
2-4 stalks lemon grass, halved lengthwise then cut into 2-inch lengths
2 tablespoons soy sauce
2 kefer lime leaves or 1 fresh lime with zest
salt to taste
Thai fish sauce
cilantro

Heat the coconut oil in a large dutch oven. Add the onions and saute until transluscent. Add the squash, rice, and vegetable stock and bring to a simmer until squash is tender.

Blend carefully in small batches and return to stove. Add the coconut milk, cayenne, curry paste, lemon grass, soy sauce, kefer lime leaves (if using) or lime zest. Heat until almost to a simmer, and keep that way for 10 minutes. Squeeze in the lime. Add the fish sauce and cilantro before serving, but keep some out for the strict vegetarians or those unlucky few who can't eat cilantro. Add salt if necessary.

The lemon grass stalks can be used as garnish in the bowl or removed.

Cooking with Teens and Young Adults

Last weekend I had some kids over from the local high school to cook dinner with each other, and with me here at Ezekiel's Table. They are helping me with my recipe and menu testing while I await the decision from Princeton Township about my re-opening. Being with them reminds me of the importance that cooking has in the lives of kids anxious to go out into the world.

Kids are full of excitement and trepidation at the thought of leaving the nest. They try to jump the gun in too many ways, getting involved in things they think are adult behavior. Oh, yes...we complain so often that they want all the freedom of adulthood without the responsibility. But getting the chance to have a dinner party together, now that's one of the best things they can do. Besides the real-life skills of learning to sustain themselves nutritionally, they are learning the finer arts of working together, of gracious hospitality, and of just making do! When kids cook together and have fun at it, the line between fun and responsibility are gloriously blurred.

This month we made Caesar Salad with homemade croutons, Fettuccine Balsamico with pasta they made themselves, and my favorite Brownies with Ice Cream and Chocolate Ganache. I must admit, the menu was a bit heavy, something that would send most of us into a carbo-coma. It might have explained why they were go giggly by the end of dinner. But these were all recipes they wanted to try, and they did magnificently! Personally, I can't wait to see them again. You can see photos of them on my Ezekiel's Table facebook page. Visit me there when you can!

Here is the brownie recipe. It's one of my favorites.


The Best Brownies

These brownies are so fudgy, I like to freeze them and break them up into vanilla (or rose-scented) ice cream. Even when frozen, they are still chewy. The freezer also helps to hide them, because no one can stop eating them!

Ingredients: 1 cup unsalted butter
4 oz unsweetened chocolate, chopped finely
2 cups sugar
4 eggs
1 cup all-purpose flour
1 teaspoon vanilla
½ teaspoon salt
2 cups coarsely chopped nuts
Directions:
♨Preheat oven to 350°F. Grease a 13”x9” baking pan.
♨In a medium saucepan melt the butter completely. Then remove from heat and add the chopped chocolate. Stir until smooth.

♨Add eggs, one at a time, beating until well blended after the addition of each egg. Add the flour, vanilla and salt to the mixture and stir in well. Then add the chopped nuts to the mixture and stir to blend.

♨Pour the mixture into the greased baking pan. Bake in oven 30 to 35 minutes. Brownies are done with a toothpick comes out clean. Cool on a rack and cut into servings with a sharp knife.

You can make the chocolate ganache by warming 1/2 cup heavy cream in a saucepan just until it is too warm to touch. Add 4 oz of your favorite cooking chocolate cut as finely as you can. Stir gently until everything is melted. Drizzle directly over the brownies and ice cream.