Curried Florida Squash Bisque: I Came, I Saw, I Grossed Everyone Out
|February 10, 2009||Posted by Sarah under Cooking, Recipes|
A week or two ago, I saw that Florida squash and zucchini were on sale at the supermarket. I love squash but rarely do anything more than saute it with a little onion and call it a day. Of course I bought some (can’t pass up a sale on FL produce). I guess I was feeling a little adventurous because I decided to take my squash, try out a new dish and blog about it.
For me, the hardest part is deciding what to cook, so I flipped open my Flavorful Seasons Cookbook (by our very own Chef Justin) for inspiration. Right there in the Winter Warmers section I found my recipe – Curried Florida Squash Bisque. Simple, quick, not too many ingredients- my kind of cooking. Unfortunately, my bisque didn’t turn out quite like Chef Justin’s…
Let’s start with his recipe:
Recipe: Curried Florida Squash Bisque
from The Florida Chef Flavorful Seasons Cookbook
Yield: 6 Servings
2 tablespoons unsalted butter
1 large Florida onion, coarsely chopped
1 tablespoon finely chopped garlic
1 tablespoon curry powder
2 pounds Florida squash or zucchini (or a combination of both), cut into 1-inch rounds
3 cups low-sodium vegetable broth
1 1/2 cups low-fat buttermilk
1 cup low-fat half-and-half
Kosher salt and freshly ground pepper to taste
1/4 cup finely chopped Florida cilantro
Preparation: Melt butter in a large saucepan. Stir in the onion and garlic. Cover and cook over low heat, stirring occasionally, until softened, about 15 minutes. Add the curry powder and stir over moderate heat for 1 minute. Stir in squash, add vegetable broth and simmer over moderate heat until the squash is soft, about 25 minutes.
Puree the soup in batches in a blender or food processor. Pour soup into a clean saucepan and stir in the buttermilk and half-and-half. Adjust seasoning with salt and pepper and simmer slowly until heated through. Serve in shallow bowls and garnish with the cilantro.
Now here is what I did –
I just used yellow squash for my bisque, no zucchini. I omitted the cilantro all together because I don’t exactly love cilantro and it’s just a garnish. I followed the rest of the recipe as it is written (or so I thought).
Even with taking pictures, this was a pretty quick recipe. As I went along, everything was looking right and smelling good. When I was finished, however, the taste was not up to par. When you first tasted it, it was good… really good. But then this flavor comes through that makes you go “huh!?” Very pungent and lingering with a heat totally different from the curry. Yuck.
I immediately knew what I did wrong. It was the onion. I obviously didn’t let it cook long enough. It ruined what could have and should have been a spectacular dish. My apologies to you, Chef J, for not doing your squash recipe justice! To everyone else, I definitely suggest you try making this… just be sure to cook your onion properly!