I'm on a roll, so butter me

Thursday, October 14, 2010


Autumn means tight vegetables are in season: a whole family of squashes, fuckinnnnn PARSNIPS, and of course the much beloved Brussels Sprout. Yesterday I was at "da sto" as I like to call it, and I seen they had a deal on some lil pumpkins. I was like "Imma make some soup but like instead of using a bowl, I will use...like...a pumpkin." So I did. It was kind of an experiment but I would say it turned out very good, and my roommate enjoyed it so I got someone to back me up on this. You should try to make it too before it's December you and you gotta serve soup out of a grapefruit.

(serves 2)

What you need:
One Medium sized Pumpkin (over here they are called "Hokkaido Kurbis," "kurbis" just being the German word for pumpkin. Actually "kurbiskernel" the word for pumpkin seed is one of my favorites auf deutsch)
Sugar (I only had white but brown would probably be better)

One 14 oz. can of coconut milk
2 tbsp Sambal Olek
2 white potatoes, chopped small
Like 15-20 smaller brussels sprouts, cut in half, or larger ones cut in quarters.
2 medium yellow Onions chopped up
Bout a handful of spinach
One Tomato rough chop
DASH of Tabasco
DASH of soy sauce
Olive oil and butter
Salt and Pepper
Tofu is optional, as is Thai Basil which I could not get a hold of (it's Joey callin, don't answer y'all)

Da Procedure

Firstly you will need to give yourself time to roast the pumpkin properly. Cut that shit in half and take all the seeds and guts out. After you roll your blunt, wait I mean once you have gutted your pumpkin, rub the inside with about a tablespoon (if not more) of butter. Then sprinkle like two pinches of salt and about three pinches of sugar all around. Then put in on that center rack of the oven with a temp of sayyy 275 degrees. This is so that the pumpkin roasts evenly and will not burn the edges while failing to cook the parts closest to the skin. So kill an hour or so listening to Missy Elliot then start making the soup.

So get a nice POT and get some oil nice and hot, then drop in about a tablespoon of butter (this prevents the butter from burning) and then when it starts fizzling drop in all your veggies save the spinach, leaving the heat high, so that the outer leaves of the B-sprouts will blacken and get crispy. This is always nice for texture AND flavor. Stir em around for a bit, then pour in the c-nut milk and about 2 1/2 cups water or vegetable stock (or veal stock, whateva) and lower the heat to like medium, doo. Then add the Sambal and spinach, and lower the heat again and cover and let that shit simmer for 20 minutes or so. Add the DASHES and some salt. When the flesh of the pumpkin is tender you may ladel some soup into them and serve, best when garnished with fresh Thai Basil I'm sure. Here's a not-too-appetizing picture, I think I am a better cook than photographer:The best part is you can scrape the insides of the pumpkin into the soup! We ate it with a nice warm baguette and some Reblochon de Savoie. That's cheese. It was very very good. It has a funny etymology/history as well: (straight from wikipedia y'all got jacked for info)

Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'. Although graphic, this refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese.
Also take this USA, "Raw-milk Reblochon is no longer available in the United States due to recent enforcement of laws concerning the pasteurization of soft and semi-soft cheese." HA

Try this for real! It's tight! Someone cook something I TELL YOU TO NOW.

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