Flora and Fauna

So, as much as I like to eat, I sometimes divert my attention to other matters.. such as flowers! Flowers are the first thing I think about when I think "spring," and deserve a place on the table along with any delicious meal.

The Philadelphia Flower Show just closed up recently, and a friend of mine invited me along with some of her friends on the last day. It was truly amazing to see what people can do with plants and flowers. The entire convention center was transformed into "Spring in Paris," and when I say transformed, I mean..



Base of the Eiffel Tower complementing floral tones..



Do you recognize the sculpture? Think about it. Really THINK about it...



Floral light displays inspired by costumes from an American in Paris..




Shadows cast by random objects and projected light (Seriously, the most clever thing I've ever seen. The can can dancer is created by shinning light on cut up CANS!!! I can't even begin to get over it.)

We spent hours wandering around brilliant and elaborate floral displays.. and of course topped it all off with some Gyros at the Redding Terminal Market... Obviously.. right across the way. What a splendid Sunday afternoon.

Just look at these orchids, they look like they have been dusted in cocoa powder. Delish! I absolutely love these (but of course they are a hybrid, and apparently very hard to care for.. so they won't be appearing in my home any time soon, as I would probably kill them - raising plants is not my strength..)



All this flower gazing got me inspired.... so I created a bouquet for my bedside with some simple foliage found at my local Whole Foods.



This bouquet is made from seeded eucalyptus paired with tiny and delicate limonium bunches, both of which you can see up close here. I thought that the shapes and color contrast were very interesting, as well as appealing to the eye. It also gives the impression of a very shy early spring, as we await warmer weather, but know that it is on the way.







I found the arrangement to be aesthetically pleasing at any angle, and the key was calculated asymmetry. I cut the stems of the blooms at various heights ranging within 3 inches, leaving the tallest blooms inside, and the shorter stems on the perimeter; however, I played with the shapes, and did not blend the limonium in with the eucalyptus entirely. This left a disproportionate amount of each bloom on either side of the bouquet, allowing for a different viewing experience depending on the angle. No matter how you blend these sweet blossoms together, I am sure the result will be beautiful! Happy spring, everyone!

Caramelized Onion Butternut Squash Soup With Bacon and Chanterelles

Butternut squash usually screams fall... but, I was absolutely craving some butternut squash soup the other day. Sometimes I have some odd cravings, no I know what you're thinking, and that's not it. I've always been this way. But we'll get to my odd craving in just a bit! First we need to talk about this soup!

Butternut squash is a beautiful bright orange color, so it can definitely add some POP to your spring plates in an unexpected way, and it hasn't gone out of season quite yet. Plus, it is full of vitamins, so you can feel good about what you are feeding yourself or your guests (soup is a great party multi-tasker).

For this soup, I wanted to combine some more savory, yet simple, flavors to counter the sweetness of the squash. Some people like to really pump up the sweet factor with cinnamon, maple syrup, and brown sugar, but that's where the fall reputation of this squash comes from. In my soup I played with caramelized onions, chicken stock, bacon, and some deliciously nutty yet mild chanterelle mushrooms. Now, you don't HAVE to use chanterelles, use whatever you'd like, but I love these babies if you're lucky enough to get your hands on them. I found dried ones in the grocery store and just had to check them out. I reconstituted them in the chicken stock so that the broth would get the flavor and they would plump up, and they were almost as good as the fresh stuff! And a lot less expensive!

The soup turned out creamy, smooth, slightly sweet, and robust all at once. Enjoy with whatever you'd like. I don't necessarily suggest only one side, this flavor profile would serve well with poultry, but also stands up to red meat. A hearty salad of green leafy lettuce, like a good quality boston butter, avocado, tomato, and mozzarella cheese would make a great lunch addition. As would a crostini with prosciutto some red onion and maybe even some more roasted squash pieces?! Why NOT? I'm loving squash today...

As for me... it's been a long.. interesting day.. so I chose to go with some serious comfort food. Like I said, I have some odd cravings.. and when I want something, I WANT IT!

Which brings me to.....

caramelized onion butternut squash soup served with tater tots smothered in melted fontina cheese, ketchup, and a SMALL (key word small) salad.







I need to be better about eating salads. Sometimes I really just put a few leaves of lettuce on my plate to make myself feel good. It's sad. Hold me to that, I will get better at eating salads!

Whatever you serve with your soup, enjoy it!!

Caramelized Onion Butternut Squash Soup With Crispy Bacon and Chanterelle Mushrooms

1 ounce dried chanterelle mushrooms

1 32ounce box of chicken stock (low sodium if you can)

1 small yellow onion, chopped

1 average sized butternut squash (sliced in half lengthwise and seeds removed)

3-4 slices of bacon

Lightly oil the cut side of your squash and roast face up in the oven at 400 degrees until soft and fork tender (about an hour)

Meanwhile reconstitute the mushrooms in chicken stock by bringing stock to a boil, turning off the heat, and then adding the mushrooms. Let sit in hot stock for 45 minutes or so (until the squash has roasted).

While waiting for the squash to become cool enough to handle, toss the onions in a skillet with a tbsp of olive oil. On medium-high heat, saute the onions, stirring occasionally, until they brown and begin to caramelize lightly. Turn off the heat and set aside.

Take your squash out of it's now soft shell, and place in a food processer (or blender). Strain the mushrooms from the chicken stock and add the stock to the processor. Place the onions and half of the mushrooms into the processor as well and blend until pureed. You should have a thick soup. Slice bacon into small squarish pieces and saute in the pan used for the onions until crisped. Chop remaning chanterelles and mix them in with the crisped bacon.

Serve your soup in bowls and top with the mushroom/bacon mixture. Eat up!