Monday, October 11, 2010

This Skull's for You

Someone asked to see the buffalo skull so here it is:

Excy and I love Native American stuff. Nine years ago he saw a skull in a magazine that was exquisitely painted by an Indian artist. He thought he'd like to do that. I assured him that was fine, but I didn't want dead animals on my walls, and it'd have to go down in the studio.

He is extremely difficult to surprise with presents. One of those irritating people who always correctly guess what the gift is. So a year after this conversation, I looked up some ads in the back of Western Horseman and found a buffalo skull and had it sent to the p's so he wouldn't even see the box (good thing, as it was HUGE). When he saw it wrapped under the tree, he thought it contained horse blankets, since he had mentioned those, too. I got him this time. He was very surprised when he unwrapped this gift! As you can see, it still isn't decorated, but for Halloween I string lights inside, which makes it look slightly demonic.

For all you soup-lovers, here is the recipe for the Roasted Squash and Apple Soup -- enjoy! I am making White Bean and Carrot soup this afternoon...

Roasted Squash and Apple Soup -- serves six
1T. unsalted butter, melted
1T. olive oil
1 med. yellow onion, chopped
2 cloves garlic (or two spoonfuls of minced garlic from a jar)
1 lb. butternut squash peeled and cubed one inch pieces (I used two)
2 granny smith apples peeled and cubed (if making garnish, reserve half an apple)
1 mcintosh or gala (sweet) apple peeled and cubed
1T. rosemary, chopped
1/2 t. salt
1/4 t pepper
4 c. chicken broth or vegetable stock
1 sprig thyme plus more for garnish
cream or milk

Heat oven to 425 degrees. In a large bowl toss together the onion, garlic, squash, apples, rosemary, salt and pepper with the butter and oil. Spread out onto a rimmed baking sheet and cook 30 minutes, turning or rotating after 15 min. so veggies cook evenly. They should be brown and soft. Scrape veggies into a soup pot, and if any have carmelized and stuck to the sheet, add some broth or stock to scrape it up and into the pot.

Add remaining stock or broth and sprig of thyme and simmer partially covered for 10 min. Remove thyme sprig and use your immersion blender (LOVE THIS), or puree in a blender. (If using blender, go out and buy a immersion blender to save yourself a lot of trouble. Okay, for now, if using a blender, let the soup cool and do in batches making sure the blender isn't too full). Soup needs to be smooth.

Reheat and taste and then add cream or milk and more broth to desired consistency and season to taste. I always end up adding more Ms Dash salt and pepper

If serving for a party or just wanting it to look pretty -- For garnish: saute some apple chunks in butter until brown and tender. Spoon in the center of each bowl and finish with a spig of thyme.


Stickhorsecowgirls said...

We have buffalo horns on our wall--found by my hubby's great-uncle on the prairie of South Dakota in the early 1900's before they emigrated to Arkansas! I actually think they look pretty cool and they are my hubby's most treasured family heirhoom!
Thanks for the soup recipe--sounds wonderful--soup is the ultimate "comfort food" for me--especially in autumn.

Jayne Martin said...

Mmmm, that recipe looks good. I don't cook, but I have a friend who does and maybe if I give it to here she'll fix it. I'll happily wash the dishes if she does. I'll let you know.

Brian said...

What happened to the buffalo wings?

wendy said...

Whoot woo. that was ME who wanted to see the buffalo skull. Soooo awesome.
I too LOVE Native American Indian stuff....I really do. Fascinating time period.

the soup sounds wonderful

Doris Sturm said...

I bet that would look a bit eery with the lights inside. Way to go with the surprise! Thanks for posting that soup recipe and I want that white bean and carrot soup recipe too...I just love soup and veggies... I live on that stuff! (if I could only kick the bread habit, I might lose some weight - it is false to think vegetarians can not get chunky! - I'm living proof!

Thanks so much and have a lovely day. Blessings to you both!

Doris and Gizzy :-)

Traci said...

That soup sounds wonderful, I will try making it when the weather cools down here, it's been hot and soup isn't appealing. It would be interesting to see the buffalo skull all lit up like that for Halloween.

Michael C said...

Very Cool!!

Linda Medrano said...

That soup sounds fantastic! We have a lot of Native American art and pieces. My husband is Navajo and we make trips to the Reservation almost every year to see family. I do draw the line at skulls, though!

running42k said...

Thanks for the recipe. Given the balance of this post should it be paired with prairie oysters?

Jenny said...

Love the buffalo story. And the recipe sounds perfect! I'm making red beans and rice for dinner (wayyy too healthy!) but I'm printing this out to make later in the week.

Thank you, thank you for sharing.

meleah rebeccah said...

Oh my! That soup sounds delicious! *drools*