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Girl meets farm butternut squash tomato soup

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SEE VIDEO BY TOPIC: Roasted Butternut Squash Soup - FALL SOUPS AND STEWS

Food Blogger Molly Yeh’s Tomato and Squash Soup Recipe

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And the tomatoes have finally decided to turn red. Have you ever had a tomato and mayonnaise sandwich for lunch followed by a piece of stollen for dessert? It was a dream. I even got kinda emotional over the fact that there is actually going to be a Hanukkah show on Food Network!!

Whether or not you celebrate Hanukkah, you guys are going to lurrrv this show. Speaking of celebrating Jewish holidays on the TV! Both Stoopie and my silly Aunt Cathy came to town to film this episode and it was a blast.

I cooked brisket with my mom, made a celery cocktail with Aunt Cathy, and introduced Bernie to her crazy family. And then they get topped with a frosting made of marzipan butter and honey which is thick, glossy, luxurious, parve, and perfect. A make-ahead situation? Check check. And marzipan, because a few years back I started including marzipan with the apples and honey tradition since almonds go so well with both apples and honey, and it just decided to stick around.

They are so soft and fluffy and decadent and good. Exactly the ticket for a sweet New Year! Apple and Honey and Marzipan Rolls. Eggwash: 1 large egg beaten with a splash of water.

Combine the milk, yeast, and 1 teaspoon of sugar and swirl together. Let sit for 5 minutes, or until foamy on top.

In a large bowl or bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, cinnamon, and cardamom. In a medium bowl, whisk together the eggs, oil, honey, and vanilla. Stir the yeast mixture and the oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding more flour as needed, until the dough is smooth and slightly sticky, minutes.

Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll it up tightly the long way, and pinch the edges to seal. When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for hours, until puffy.

Remove the plastic wrap and brush with the egg wash. Bake until the rolls are lightly browned; begin checking for doneness at 35 minutes. To make the frosting: Blend the almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, about minutes.

Blend until creamy. This can be made the day before and stored in the fridge. When the rolls come out of the oven, spread them with the frosting, sprinkle with the almonds and serve. We have had a great big week! On Friday, we wrapped filming and ate a bunch of fried food to celebrate. Over the two weeks of filming, Poppy Seed grew soo much and also flipped to be head down. Even though the counter became further and further away, my carpal tunnel symptoms luckily subsided there will be a lot of pre-chopped vegetables in these episodes!

Toward the end of the run it sometimes took me like six attempts to explain the simplest things like how to put sprinkles on the rugelach.

And I dropped an entire tray of choco tacos. But thankfully I was able to hold onto my energy for the most part and avoid back pain, which were my two greatest fears other than over baking the potato bagels. On my evenings and days off, I recharged by swimming, watching figure skating, and descending deeper into my bachelor obsession. After wrapping, Eggboy and Poppy Seed and I were thrown the most beautiful baby shower by our moms soon to be grandmas!

It was sprinkle and hotdish themed, and they took my fear of baby shower games seriously so it was a lovely afternoon of eating confetti petit fours and tater tot hotdish , hanging out with friends from near and far, writing funny things on diapers, and unveiling the sweetest gifts that ranged from ultra practical mountains of diapers! Eggboy and I felt soo loved and got even more excited to bring Poppy Seed into our extremely rad mishpocha.

Continuing on with my list of foods that I plan to stock in our freezer for my maternity leave, I have to share this soup with you that is the best kept secret of the upper Midwest. They are kind of like plumper smoother spaetzle and the frozen store-bought ones look a lot like mochi bits. Knoephla soup is traditionally made without meat, just potatoes, vegetables, a bit of cream, and my favorite from Dakota Harvest, r. The texture of the dumplings and the pure comfort of it all makes this the kind of soup that I just shovel into my mouth with abandon.

The knoephla hashtag is my favorite hashtag to follow on IG but all of the posts are from North Dakota! This is probably one of the only areas where you can buy frozen knoephla at the grocery store, but not to worry, they are very easy to make. And I love a good dance party. And the far off destinations that we get to go to.

Was that a good show? Or just an obstacle on the way to Bug Juice and Double Dare? Will we ever know? It was my first time in Wyoming and I gasped when I saw the scenery. Mountains are so good. On our first night we stayed at the adorable Anvil Hotel in Jackson and had a delicious and inspiring crispy honey chicken with creamed corn at Glorietta. The next morning we hiked up Snow King mountain, ate an apple and peanut butter at the top, and then came down and drove across a Teton to the ranch in Idaho for the wedding.

Wowee zowee, it was beautiful. We rode horses, saw a bunch of wildflowers, sat around a campfire, and Eggboy played music for the ceremony!! It was the best. Which is the only food holiday besides donut day that I take seriously for now.

And the things that make this mac bagel-y are:. Prepare the pasta according to the directions on the box, cooking for one minute less than directed. Drain, toss with a drizzle of olive oil, and set aside.

In a large pot, melt the butter over medium high. Add the onions and a pinch of salt and cook, stirring, until soft, minutes. Stir in the flour and cook for 1 minute. Add the cheese and stir until melted, and then add the barley malt syrup if using , a few pinches of crushed red pepper, a few turns of black pepper, and salt to taste. Stir in the pasta, chives, and hot dogs, if using. In a medium bowl, mix together the breadcrumbs and melted butter and then distribute it over the top of the mac and cheese.

Combine the sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and salt in that same medium bowl and sprinkle it liberally over the top. Bake for 25 minutes, or until golden brown on top.

Let cool slightly and then serve with ketchup. There will be donuts!! Girl Meets Farm has been out in the world for a day and a half now and life is totally different. I was like And they said no, the Buick boat is great. One of my favorite parts about this TV process has been learning what goes on behind the scenes. Except for my first gigantic teenage-style breakout since high school due to wearing way more makeup than normal.

But other than that, I want to tell you about the behind the scenes of Girl Meets Farm!! In no particular order, here are some of my favorite tidbits:. For the fridge, we printed out pictures from my wedding and grabbed a photo booth shot of Michelle and me and taped them over the Smeg label. After the shoot I kept most of the Greeking on as souvenirs.

My kitchen got a facelift. In the days leading up the shoot, the art directors wove their magic wands all over my kitchen and turned it into the most put together version of itself. They completely decluttered it and arranged the open shelves using a mix of pieces I owned already and new pieces that they brought that fit in with the vibe. Even though they had taken photos of what it looked like before they rearranged so that they could put it back exactly how it was when they left, I had them leave it the way they arranged it because it looked too good!

I was able to assemble my own wardrobe. I had to get two of everything in case I spilled. Each recipe was filmed twice. The first time going through the recipe was focused on getting clear lines from me describing the steps and talking about the dish, and the second time was focused on getting closer shots of my hands adding specific ingredients, mixing, chopping, etc. After filming a recipe, the cameramen took beauty shots of the dishes. Every morning I spent an hour in our guest room having my hair and makeup done by Jane!

It was the best start to the day. She had the coolest stories. About halfway through hair and makeup, Kelsi, a production assistant, would come in with my breakfast, a green smoothie. I was such a Healthy Hannah compared to the pilot shoot, when every morning I got a breakfast sandwiches delivered to me. Dinner was usually leftovers from the shoot or takeout, often eaten in bed because we had nowhere else to sit. Our dining room was filled with cameras and monitors and our living room was set up with props.

Eggboy is completely against having a TV in our bedroom but because we had to move it out of our kitchen, I convinced him that there was no other logical place for it to go.

Molly Yeh’s Tomato and Squash Soup

Brush a baking sheet with 1 Tbsp. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic.

And the tomatoes have finally decided to turn red. Have you ever had a tomato and mayonnaise sandwich for lunch followed by a piece of stollen for dessert? It was a dream.

We have had a great big week! On Friday, we wrapped filming and ate a bunch of fried food to celebrate. Over the two weeks of filming, Poppy Seed grew soo much and also flipped to be head down. Even though the counter became further and further away, my carpal tunnel symptoms luckily subsided there will be a lot of pre-chopped vegetables in these episodes! Toward the end of the run it sometimes took me like six attempts to explain the simplest things like how to put sprinkles on the rugelach.

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Dec 8, - It's a tomato soup thickened with squash puree instead of cream, 1 butternut squash (2½ to 3 pounds), halved lengthwise and seeded.

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