aw, nuts...

nuts. i don't really think about them until i see them. then i suddenly want them. they are the perfect snack food, too. hand held. easily popped into your mouth. they come in so many different shapes, flavors, and sizes. they go well in salads, rice and pasta dishes, and desserts.

a recent favorite of mine is hot pepper and lemon roasted almonds from trader joe's. they've got a little bit of heat, a little bit of citrus, and whole lot of crunch. i find them slightly addictive.

the other bag i usually grab from trader joe's is the marcona almonds with rosemary and sea salt. dude, that rocks. i often pair a little dish of those with assorted olives, a wedge of parmesan or manchego, and selection of meats like prosciutto and bresaola. always a crowd pleaser.

but i always forget how much i like pistachios, cashews, and even brazil nuts until they are sitting right in front of me. i remember as a kid we'd have nuts around the house at christmastime. my dad would set out a big bowl of them with a nutcracker. it was fun making a big, fat, messy pile of discarded shells from walnuts, pecans, and sometimes hazelnuts.

and what's not to like about them, really? they fill you up. they're high in fiber. they regulate the good cholesterol and lower your risk of heart disease. maybe i should keep my own dish of nuts around....

soup nazi

i found it: the best use of butternut squash. i’ve boiled it. i’ve puréed it. i’ve even roasted it with butter and brown sugar with a splash of maple syrup. but it all pales in comparison to this fabulous recipe: winter squash soup.

i wish i could claim credit for it. i wish i was the genius who put these simple ingredients together to make a bowl of soup that can sing to you—like cecilia bartoli, only soup. but i didn’t. instead, i will promote someone else’s work standing by on the sidelines cheering it along.

thanks to a recipe in ina garten’s barefoot in paris, i have fallen in love with this little squash and there’s no looking back. the recipe is quick and easy to make. it can be frozen and reheated. and, it’s a great soup to give someone else who needs a good dinner. add some crusty bread, baby lettuces with a light vinaigrette, and a sancerre and you’re in business, baby. enjoy!

2 TB unsalted butter

1 TB good olive oil (and i mean good!)

2 c. chopped yellow onions (translated: 2 medium-sized onions)

1 (15 oz.) can pumpkin purée (not pie filling)

1 ½ lbs butternut squash, peeled and cut in chunks

3 c. homemade chicken stock or canned broth

2 tsp kosher salt

½ tsp freshly ground black pepper

1 c half and half

crème fraîche, grated gruyere, or croutons

heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. add the pumpkin purée, butternut squash, chicken stock, salt, and pepper. cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. process the mixture through the medium blade of a food mill. return to the pot, add the half-and-half, and heat slowly. if the soup needs more flavor, add another teaspoon of salt, serve hot with garnishes, if desired.

bon appétit!