October 5, 2020
The Covered Dish
By Debbie Dance Uhrig
As a writer and chef I am asked a variety of questions about foods. The most general is: ‘What is your favorite thing to cook?’ Oh my goodness, where would one even begin to answer this question. I enjoy every genre of cooking, but my favorite would be the simplistic dishes. I like to truly taste the flavors when they burst upon the palate, not covered with too much sauce or cheeses. In every business there are ways to ‘fudge’ and cover up something that is just average. I do not enjoy foods and dishes that are too elaborate and decorative. It is truly the simple things that bring me the most joy. This ‘opinion’ also has a great deal to do with the way I was raised and my family heritage.
Seriously spend a little time looking at your family history and things really begin to make sense. I.e. My family heritage comes from Kentucky and Ireland.
Think about how much time it takes to prepare a flamboyant meal. Right now I’d rather be outside enjoying the crisp air and beautiful colors. Pack a ham and cheese sandwich, cookies, pickles, an apple or chips; simple perfection. I truly enjoy the finer things in life, but simplicity always wins 99.9% of the time.
This week I’m bringing you a creamy soul warming soup that has brought me many accolades, over the past several years. When my friend, Jan, was talking about bisque soups the other day I told her we needed to make a batch of this soup. Originally I designed this soup as the opener for a big dinner party. The staff at work went crazy over it and said it tasted just like, ‘Thanksgiving in a Cup.’
Easily made in advance this creamy bisque could be an opener, for any type of gathering. It could be served from a crockpot or a thermos! Prepare it with bruschetta, grilled cheese, or a smoked turkey sandwich. Many sides will accompany it nicely. Sweet potato rolls or biscuits would be a tasty combo.
Lately I’ve been spending time thinking about isolation and how it is truly a part of the devil’s workshop. It takes creativity to keep our mental health in check, particularly at this time. There are sooooo…. many beautiful drives in our country. State parks and recreation areas can provide a solace when the
the mundane things become overwhelming. Reach out to another, connect, pray, reflect and get busy. Just don’t sit idle! Our neighborhood has been looking at ways to keep our distance and still communicate. Bon fires, coffee klatches on the driveway, crafting, exercise and ‘cooking’ can do wonders. Go forth and do great things this week. Start a phone tree for the senior adults in the church. Each day it’s a shopping tip, an easy recipe, a joke or something uplifting.
Promoting cooking and good recipes is what I do. But during the pandemic I want to reach out, in as many ways as possible, offering empathy and understanding to
the paths of those I cross.
Simply Yours, The Covered Dish. www.thecovereddish.com
Creamy Vegetable Bisque aka ‘Thanksgiving in a cup!’
2-3 tablespoons butter
1 large onion
1/2 lb. carrots, peeled
(3-4 large carrots)
3 large gold potatoes
10-12 oz. butternut squash*
3 celery ribs
1 red bell pepper, optional
1/2 teaspoon salt
1/2 teaspoon ground white pepper
3 garlic cloves
3 cups chicken stock
1 teaspoon dry ground thyme
1/4 teaspoon ground red pepper
1-2 bay leaves, optional
1 cup heavy cream
Chop onion, carrots, potatoes, squash, celery and pepper into small 1/2 inch chunks. Heat butter in a skillet and sweat the vegetables for around 8-10 minutes; until the vegetables begin to soften. Introduce garlic cloves towards the end. Sprinkle in the salt and white pepper.
Pour the 3 cups of chicken stock over all the ingredients. Add the thyme and bay leaves. Cook until mixture comes to a boil and the potatoes and carrots are tender when pierced with a fork. Remove bay leaves; with an immersion blender blend the ingredients until smooth. Add the ground red pepper. Slowly add the heavy cream and heat over medium to medium-low heat.
If the bisque isn’t as rich as you like add a bit more cream or fresh grated cheeses. Ladle into soup cups and garnish with a spoon of sour cream and parsley. When serving this for 20 or more I omit the sour cream and top with curled leek tops.
Yields 7-8 cups.
*Cubed butternut can be purchased at most Walmart stores.
