In the kitchen this November, make your mistakes delicious.
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Celebrate the Holidays with Katie Brown, Curel, and Meals on Wheels
This holiday season, Katie Brown has teamed up with the skincare experts at Curel and the Meals on Wheels Association of America to bring you tons of tips and tricks to make the holiday season fun and stress-free, and to help those in need! Find projects, recipes, tips and more right here. Season 6 is Now Airing! New episodes of Katie Brown Workshop are now airing. Find the public television station near you and check your local listings to tune in. Find Season 6 on Create TV, too! Check the schedule here. A Note from Katie... Sometimes the best recipes come from mistakes. Science, of course, has always known that accidents and mishaps can lead to monumental discoveries. Cooking, in a sense, is a type of science, and slight mishaps can lead to the discovery of fantastic dishes.  Therefore, if you think you have muddled up a recipe or a certain dish hasn't turned out quite the way you envisioned, take a moment to examine what you have made and how you could possibly "save" it before tossing it aside with disgust. (This is a great skill to master not only in the kitchen but also in your everyday life.) If you're anything like me, you've had many an opportunity to refine these salvaging skills. Take advantage of them! If a napkin ring you're making starts looking a little wonky, cover it in glitter. If the white bulbs you've been growing by some strange twist of nature come up purple, compliment yourself on the unexpected whimsy of your color choice and notice how well they go with the other flowers in your garden. Use too much nutmeg in the applesauce? Consider it sophisticated and call it chutney. You will be amazed at how many fantastic dishes will come out of combining mistakes and mishaps with quick-thinking recovery strategies. Pureed Squash Soup Recipe Take, for instance, this pureed squash soup. Now, when I first made this recipe, it was not pureed. I had just been remarking to myself how all of the ingredients--the chopped thyme, onion, winter squash and so on--looked so colorful and delicious together when I realized that their appearance could be less than appealing after cooked in chicken stock. How to solve this small problem? Get out the glitter? I think not. Instead I reached for the trusty blender and pureed away. Scrumptious and sophisticated ("puree" is French, after all), this salvage strategy was a delicious victory. And if you mess it up, it could be even better.  Pureed Squash Soup What you'll need...
4 Tablespoons butter
3 cloves garlic, chopped 1 medium onion, chopped 1 Tablespoon chopped thyme 1 russet potato, peeled and cut into 1-inch cubes (2) 14.5-ounce cans low-sodium chicken stock (2) 12-ounce packages frozen winter squash, thawed 1 cup heavy cream 1/2 teaspoon nutmeg Salt
1. Melt 4 Tablespoons butter in a large pot over medium heat. Add garlic, onion, and thyme and cook until onion is translucent, 3-4 minutes.
2. Add potato and chicken stock and bring to a simmer. Continue simmering until potato is cooked through. 3. Add winter squash and cook until heated through. 4. Transfer soup in batches to a blender and puree until smooth. Add back to the pot and bring to a simmer to heat through. Add heavy cream and nutmeg and season with salt to taste.  |
Plan the perfect Thanksgiving meal with tips and recipes from the experts over at Sub Zero Wolf!
Let Bonnie Plants teach you the tips and tricks of planting squash to harvest for next fall's recipes.
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