In Search of Home

It took the better part of two months but the inevitable has happened. It was never a question of if, but rather when the affliction of homesickness would finally catch up with me. This is not to say I have developed severe emotional distress out of lack of communication with my friends and family, far from it in fact. Thanks to the internet, I am in touch with most of my friends NOT living on a boat (ship), and my parents have discovered the wonders of online voice and video chat. No, in my case homesickness has manifested by leaving me longing for the comforting flavors of home: beer and cheese. There are few things in this world that provide more pleasure for the palate when done correctly.

Many can attest to my affinity, and some may argue obsession, with these two particular players in the world of fine food and drink. If let free to roam unhindered at the market, I will easily spend in excess of an hour parousing the selections available to me in each respective section. Though in no way an expert, my knowledge of beer is respectable. Fermentation type, style, malts, barleys, hops, all important. My understanding of cheese in comparison is considerably lacking, however not for the lack of my own enthusiasm on the subject. As far as I can tell, there is more to learn about cheese then the history of Europe. I refuse to allow my inconstant knowledge of the 'fromage' to hinder my enjoyment of it in any way.

By far my favorite discovery thus far (apart from marmite) has been the Borough Market by London Bridge. On a free Saturday afternoon, I journeyed down to this large and bustling open air market the first time there were no track closures on the Jubilee line of the underground. Comprised of a network of paths and structure to provide shelter from rain, the majority of vendors focus on things edible. Highlighted by specialty wine shops, local and imported produce, and bakers; it is worth enduring the cold and the overwhelming crowds. You often find yourself forcibly ushered in the general flow of the crowd, unable to dictate your own movements. Still, with samples of cheeses of all variety and bizarrely delicious fruit spreads at hand, you endure these small hardships.

In addition, numerous food carts litter the market and provide an ample selection of street food to carry around with you. However easy it is to grab an ostrich burger on your way in, a meal can be made from sampling alone. To this end, after completing a few laps to see what was available, a 2 year aged gruyere from Leicester was the stand out. A tame quantity of cheese in hand, the last stop before heading out was Utobeer: the most respectable craft beer vendor I have yet found. After much consideration about my options and a brief chat with some fellow enthusiasts, I settled on two new beers from Scotland and Belgium. Although I had originally planned to pick up an American ale to curb my homesickness, trying new things turned out to be a good decision. That night was a satisfying return to a certain comfort zone I am used to back home and often take for granted. The enjoyment taken from the simple pleasures proved to cure what was ailing me. The Borough Market once again proves what lyrics have told us all along: the cheese stands alone.

(Note the absence of pictures of the afore mentioned street food and cheese carts: there were simply too many people.)

Adventures with Offal

There is a widely held image of the typical college-age dinner consisting of pizza/beer, tv dinners, and anything take out. In many cases, this stereotypical meal tends to hold up as truth. Although partially due to laziness, what the average student ends up eating usually comes down to whatever is cheapest. Understandably, this can be seen in the wide use of pastas, rice, and bread as the go-to meal stretchers that they have been for hundreds of years in various cultures. These dietary choices lack two main components of healthy nutrition: fresh fruit and veg, and protein. Nowadays getting respectable and inexpensive produce is relatively easy in any city, so a student who isn't getting their 5 a day probably knows that vegetables exist, and is consciously avoiding them. Protein, however, is a bit more bothersome. Outside of pre-cooked and frozen meats, protein quickly starts to put a hole in your pocket. The solution to this problem seems so simple and obvious in retrospection. Just as grain and pasta were used to stretch meals by the peasants of so many nations through tough times, why not look to them when choosing what meat is tasty and inexpensive. For the poor and desperate; it's been offal.

I decided to start with something I am comfortable working with: liver. I am unclear as to when I first encountered this edible organ, but what I can recall is a night that it showed up on my dinner plate growing up at home. Probably about 12 years old, I asked my mom, "what's this?" "Just try some." Memories return of a similar conversation that lead to an outright boycott of a vegetable for over a decade, but this was years later and I tended to discriminate less against meats then vegetables. "I'll try it, just tell me what it is." "It's liver." "From a cow?" "Yes." This was good news. I like beef. After trying it, I was not awestruck but at the same time not put off in the least. It tasted slightly similar to venison, which I love so very much, and have the privilege to enjoy it often. I encountered liver a few other occasions between then and now, but it is time for this rediscovered animal part to make a comeback. At about two pounds (British Sterling) per kilo (about 2.2 lbs.) it is tough to beat on price, and as far as I am concerned the same can be said about flavor. To put its value in perspective, that is roughly the same amount I would be paying for a kilo of butternut squash. To buy that weight of supermarket brand pasta would cost me double. The go-to cheap protein chicken is equally twice as pricey. Liver is high in protein, low in saturated fat, and stuffed with nutrients. Whats not to like?

For many people, there is a lot not to like. Some have difficulty getting past the fact that it is an organ, others that this specific organ is responsible for filtering toxins out of the body. I have heard many people complain about the texture (the whole 'texture' thing is an excuse as far as I am concerned) and of the few people who say they just don't like the taste, most are lying and have probably never tried it. If you legitimately have tried liver and find it unappetizing, I am just fine with that, leaves more for me. If not, consider the fact that although it has a distinctive taste, properly prepared it can have balance without completely masking the flavor. The liver is a muscle after all, one of the 'smooth' variety that operates outside your conscious control. Why be wasteful and discard this useful and edible organ when our culture is striving to be more eco friendly, yet has become spoiled by the availability of choice cuts?

Vino-Tarragon Liver with Onions and Mushrooms

Notes: The main players in this dish other than the liver is the red wine and tarragon. If you don't like this herb, try sage or maybe basil. Choose your liver depending on your taste: chicken is milder and a bit sweeter, calve's has that beefy taste, and lamb's is more robust/gamie.

Ingredients:

1 lbs. Liver (chicken, calf, or lamb)

2 medium yellow onions

1 medium red onion

1-2 cups chopped white mushrooms

3-4 cloves garlic, minced

1 small can tomato sauce (6 or 8 oz.)

1 tbs. Olive oil

1/2 cup red wine (Preferably Shiraz or Cabernet Sauvignon)

1-2 tbs. fresh tarragon

1 tsp. crushed red peppers

salt and pepper

Procedure: Place a medium large skillet on stove and heat to medium. Add olive oil and thinly sliced onions. Sweat onions 15-20 minutes, do not brown. Add minced garlic and chopped mushrooms 5 minutes into sweating, season with salts and pepper. When onions are nearly transparent and mushrooms have softened, remove from heat and set aside in a separate dish. Return skillet and increase heat to medium high. Add additional olive oil to pan if necessary, season liver cut into stir fry sized strips and add to pan. Briefly brown the liver, about 2 minutes per side, but do not cook all the way through. After the liver is is colored, return onions and mushrooms to the pan with the liver. Add tomatoes sauce, red pepper flakes, and red wine. Reduce the heat and stir to combine the liquid mixture throughout the pan with the liver and vegetables, allowing to reduce for a few minutes. Add tarragon and stir through allowing the mixture to further reduce and incorporate the tarragon with the other flavors. Taste to see if additional seasoning, tarragon, or wine is necessary. Serve with a side of pasta, or try a combo of mashed potatoes, sweet potatoes, and finely chopped carrots (I like this better as it can soak up the sauce of the dish).

Boil the potatoes in water or vegetable stock like making normal mashed potatoes then save some of the liquid and take your anger out on the root vegetables with a wooden spoon. Tasty and fun.

On the Town: Princi

Exiting the tube station at Piccadilly Circus doing my best to manage the hordes of tourists drawn to the bright flashing lights on a busy Saturday night, I had my sites set on Chinatown. It was clear in my mind that after perusing the choices of different Asian cuisines, I would do some exploring on foot while I made up my mind which restaurant tickled my fancy. Knowing me, I would most likely land at a dodgey looking Vietnamese place, order some Pho and/or spicy noodle dish, then polish off a red bean bun from a street vendor on my way back to the tube. My night, however, went in a decidedly different direction.

Given the choice my palate tends to direct me towards things Japanese, Vietnamese, or curries. These flavors are both my favorite and those I am the most experienced with. In turn I tend to have certain expectations in the flavor and how I judge the quality of a dish compared to one I have had previously elsewhere. This being said, I enjoy nearly every type of cuisine from around the world when done correctly but have a less refined palate for other national styles. Italian is one of them. An al dente risotto, light Neapolitan pizza, or tangy pasta primavera are all truly delicious dishes, but they would have to be seriously impressive to lure me away from the aromas coming from the Asian district. Princi managed this feat.

Looking through the windows at the crowds of people, walking in the door and witnessing the spread that lay before: it was all over. What drew me in was a number of subtle signs that usually lead to good food. I tried not to gape at the thirty-odd feet of clear glass that separated me from dozens on choices ranging from pistachio custards to brick over pizzas (more on that later) and stewing eggplant. This isn't mentioning the other half of the items that I couldn't even identify, further demonstrating my partial ignorance of Italian fair. Conflicted with so many choices available and being notoriously indecisive when it comes to situations like this with numerous options at hand (usually a long process of narrowing down the contenders, since I want everything), I quickly decided on a compromise: one thing safe, one thing new.

After only a few minutes of 'window shopping,' a server stopped by my part of the counter. Leaning in, I pointed down and asked, "what's this?" I didn't understand most of what she said partially due to the chatter from the numerous customers (standing room only) and partially to her noticeable Italian accent. Both of these facts are a sign of good things to come. Regardless of her exact response to my query, I simply said, "I'll take one." After plating one of the tomato-topped rolls, we proceeded down the counter for my second selection. "Some of this as well," I said pointing to one of the assorted sides. Two plates: £4.60. After queuing a few minutes to get a table to stand at, I dove into the first of my two selections.

Called 'greche,' it was a simple seasoned dough littered with green olives throughout, topped with sliced tomatoes then baked in wood oven (another plus). On appearances, one would expect the lack of more fillings to leave the dish bland and dry. It was neither. The olive-only filling stood on its own while the dough was moist on the inside and still had the charred bread crust, most likely thanks to the oven. I wanted more tomatoes but that is just my personal taste. My second dish was my safe selection. Side salad of marinated ham, olives, tomatoes, artichokes, mushrooms, and cheese. One look and you know it is gonna be good. Salty ham chunks surrounded by the umami of the mushrooms, and even more salty olives. Specifically what cheese was used is unclear, but the tender bite paired well with the pork as well as the tomatoes. Apart from the two liters of water I needed to dilute all the sodium I had just consumed, the wood oven, Italian staff, packed tables, and simple presentation all delivered on the promise they had made to me when they first caught my eye: this food will be good. Needless to say Princi merits numerous future visits where I can spend more time on properly interrogating more of their selections and hopefully broadening my Italian palate.

The Odd Bits

Lets be honest, England is not all that different from the US when you get down to it. Obviously it has its own unique mix of people and culture, but in the broader sense they are justifiably similar and for good reason. I mean we did start out as colonies in the new world with most of the settlers (or in the case of Georgia, convicts) coming from the United Kingdom. And admittedly we did diverge on a few minor issues such as stamps, acts with regard to imported teas, and rights of local governing agencies which lead to a series of small disagreements some years back; but the important part is that everyone eventually moved on and the two nations have been the closest of friends for a good while now. Tea under the boat-I mean water under the bridge, as they say. The point is it's not comparable to, for instance, landing in China for the first time where one more than likely only kind-of speaks the language and where many of the social norms and habits are noticeably alien to someone from the US (or even the western world). America and the UK generally share many political and economic ideals as well as a similar history and, well, a language. Therefore most of what one encounters on their inaugural trip to England is either familiar or is expected. Few would be surprised to hear British accents, see everyone driving on the left, and smell fried fish and chips. Still, I have found a number of minor oddities that are either peculiar, unexpected, or I find are still giving me trouble. I felt pretty well prepared for assimilation into the British way of carrying on, but here are a few notables that caught me a bit.

1) Duvets: I wasn't entirely sure what these 'duvet' things were that my sister and mother kept going on about, but now I know. They make sense I suppose, but can I have a blanket in some form that covers the top of the bed AND hangs off the sides a bit? All the comforters I have seen run at least 80-100 pounds and are mostly there only for appearances sake. Can I have something to keep all of me warm at night and not just half my body? No blankets or anything, not even a quilt?

2) Quality Cars: I have seen my fair share of fine motor vehicles in the US as pretty much every make is available state-side. Still, the proportion of high end to middle-range/economy cars is relatively low. London I have noticed has a markedly more pronounced divide between the volume of super premium models in relation to budget cars. Fewer cars fall in between these two extremes, but most of those are still quality BMW/Mercedes/Audi's by American standards. It appears that a London resident can either barely afford the luxury of driving and thus has a two door hatchback or can obviously afford the high costs and taxes, so why not drive a $150k Porsche? Maybe I would be less tardy if I could stop from tripping over Ferrari's on my way to the tube.

3) Left Side Driving: I know what I said earlier, and it's true. No one is surprised to see everyone traveling on the opposite side of the road then the rest of the world. What is challenging about traffic in London is training yourself to look the correct direction before crossing the road, usually to the right. Also, slightly different traffic patterns coupled with narrow streets can make things dicey. Not to mention the highly skilled, fast moving and reacting dynamic of expensive cars, buses, and cyclists that only barely avoid colliding with one another. Still not sure if I am more worried or impressed by all of it.

4) Functional Public Transport: I have a new found appreciation. My previous experiences with the 'buses' in Charleston, eh. They occasionally could take you from where you are to somewhere you wanted to go, but plan your whole day around the trip and expect to wait. The DC subway is for the most part very clean and effective about getting you around town for not too much money, but some of the trains do run into each other on occasion. Apart from that, the trains come relatively frequently and only sometimes are overburdened at heavy traffic times. Then there is the DC bus system which, lets be honest, is really only there for appearances. The engines break down and cause traffic, it takes bizarre and undesired routes, and the actual bus 'schedule' is complete farce. Shift gears to the London underground which operates in the same intelligent fashion as DC, however faster and more efficiently. It efficiently operates more numerous trains more frequently even with far more stations and people. Even the escalators are faster! (and not broken down and rendered into stairs, like in DC) And how the overground manages to circulate the volume of buses with the volume of people in the city without hitting anyone is commendable. I am surprised to say that I personally wouldn't even want a car in the city unless I was one of the people who could afford the afore mentioned Aston Martins and Ferrari's that litter the streets.

5) Coinage: In the US, the average person walks around with less than $1.50 in change in their pocket if they are carrying physical money at all since so many have gone totally plastic. A few quarters perhaps accompanied by the remnants of the fiver used to buy coffee and the resulting handful of unwanted penny's and nickels. Americans tend not to like coins and not use them outside of quarters. Last week I realized there was about ten pounds of coinage in my pocket, speaking both physically and monetarily. One and two pound coins, non existent in the states, are rather useful. The 2p coin which initially seemed silly and pointless turns out is great as tax is included in prices causing it in many situations to be easier to pay with 2p coins compared to 1p coins. Becoming accustomed to paying exclusively in coins is quite foreign to an American, but in a good way.

6) Unit Conversions: A science teacher way back in elementary school turned me on to the benefits of the metric system and I have been a fan ever since. For most of my life while doing math and science I have made a conscious effort to use the metric system whenever possible and keep up with conversions and the like. Turns out converting lengths, distances, and weights are pretty easy on the fly with a bit of practice. After two weeks of cooking, however, the nutritional facts on food packaging and the fact that most everything is measured in grams and liters still bother me. 5 degrees Celsius=41 degrees Fahrenheit, no problem. Why is this pack of tuna 126 grams?

7) Name Confusion: It's football, not soccer (which I tend to agree with, the English did invent the sport so we should call it by the correct name). Biscuits, not cookies. Many of these little translation issues I was aware of before and understand for the most part what people say. Many foods and produce are here reffed to in a different way which can cause inconsistencies if you are asking the location of biscuits at the market or ordering something from a restaurant. For example, there are no eggplants, only aubergines. Luckily enough, most produce is called buy it's default name in French, which is easy for students of French or anyone who is involved in the culinary world. Next time I'll remember to ask for the tin opener, not the can opener.

8) Technology: It surrounds you every day and we all take it for granted. My first lecture on the semester was on the increased globalization of international business over the past 20 years. Step back and consider that trans Atlantic flights were a serious bother and consisted of no fewer then 6 refueling stops between London and Chicago. International calls barely existed until the 80's. Ten years ago cell phones were heavy and could only call, text, and maybe support tetris (in black and white, of course). Here in 2010 I feel incomplete since leaving my full keyboard phone in the states and reverting back to a similar model to those of the late 90's. At the same time, it is abnormal for there to be any sort of chop or delay in the feed while I video chat with my family back in the US. I have a new found respect for how far we have come in such little time and how well we all have it. I challenge anyone to go a day without using their phone or the internet.

The UK Transition

So here I am across the pond for the first time at somewhat of a loss for what exactly to expect. Truth be told, the first few days went considerably smoother than I had imagined. I got no sleep on the flight over (as expected) which was NOT delayed despite recent terror threats as well as the altogether unsurprising snow flurries that whipped through Copenhagen around the time of my connecting flight. Even going through customs and my route from Heathrowe to the hotel seemed to plan itself as if I had commuted in London before. For the most part things are peachy: great people, lovely atmosphere, and I even like my room despite not having a tv and regressing back to a bed the size of a large shoe. Enrollment and course registrations played out as many would expect who have gone through the process before: a small tree's worth of forms and sheets, redundant meetings, meaningless errors due to lack of interdepartmental communication, and hours of queuing (it is London after all). In all, the first week of settling in went by so surprisingly smooth and comfortable I am left with a bit of a sense of unease about the whole situation. This ominous feeling stems from the undeniable fact that nothing truly went wrong. Not horribly wrong, not somewhat unsettling, not even marginally wobbly. Nothing. After years of experiences when it is generally understood and even expected that whenever this many people and agents are involved in a coordinated effort, in this case getting myself and scores of other students enrolled in the university and settled in, that something inevitably will falter and cause headaches. But not this time (yet...).

So rather than spending my time cleaning up some form of clerical error, I have a measurable sense of calm that I am sure is disproportionate to the amount of work that went into finalizing all of the logistics of my transfer. Even as I navigate around much of London town for the first time untested in the European life style, I can't suppress the feeling that I have been here before, that the city was expecting me, that I almost could belong here. Even the unprecedented snow makes me feel reminiscent. But I get ahead of myself. This is not a claim that I conquered London in a single week, but that one expects the first few days to be either hectic or a week long endorphin high due to the novelty of the situation. My week in contrast has been pleasant and relaxed like visiting an old friend except for one major frustration that will continue to be an issue everyday until a solution can be found: what to eat for dinner.

Don't get me wrong, the food and restaurants around London are great and will constitute their own specific consideration and exploration in due time. The issue here is simply monetary in that I still operate on a college budget and can not afford to drop five pound a night on dinner. It adds up quick. The simple solution is to carry on preparing my own dinner as I have been for quite some time, but then there's the rub. I had spent the past few years slowly building up a respectable collection of kitchen tools and cookware which are now sorely missed sitting alone and unused back in the states. It's not like I could pack my cast iron skillet or my spice rack, so it all had to remain behind. Similarly I can not justify buying everything anew when it will end up staying here when my term is up in a few months. The solution it seems is a 'band aid' fix: beg, borrow, and deal to fill in the blanks. Even with some help from a few friends who lend/share some of their hardware with me, there were still some essentials that had to be purchased as they are items that any cook can not do without. Basic pantry items, a utility knife, 16cm saucepan, wooden spoon, and a coffee press.

So it's back to basics, again. Armed with a limited supply of the bare essentials and a shared kitchen, I must recommit to stretching every dollar, or pound rather, without expanding my waist line. And so help me there will be flavor, there will be curry, and there will be ale on cask.

Some Beer Culture

First off, a few words on beer. After going through the 'dark ages' with the only choice being mass produced and indifferently constructed bland lagers here in America, we are now blessed with the success of the Craft Beer Revolution. Just like the current freedoms we enjoy as citizens of the United States, we must pay tribute and thanks to our forefather who were on the front lines paving the way for the generations to come. In this way, I must acknowledge the pioneers at Anchor, Sierra Nevada, Brooklyn, Dogfish Head, and even Samuel Adams who are the reason for all of the thoughtfully prepared and flavorful brews we have today.

"When our forefathers put down roots in desolate places, the thing that allowed them to survive was that they had a faith to see them through the tough times." -Lee Greenwood

But perhaps I shouldn't be so quick to warmly paint this image of a few heroes who nearly single handedly revolutionized American beer culture. There is no doubt that the new found dedication and attention on quality of product that has flourished over the past few decades could not have been achieved without a few nuts willing to go against the grain, there is still an underlying dysfunction that needs to be addressed. The process of brewing has been seen in records dating back thousands of years, thus the question should be where did beer go?

In America, decent beer has been absent for quite some time. Perhaps there was little demand for it as there was more focus on liquor following a small group of angry old women, prohibition, moon shinning, and all that silliness. Perhaps establishing solid brewing locations was not conducive to the lifestyle of westward expansion and life on the move. Or maybe the populous of America were lead astray by large brewers' advertising claims of 'the great american lager' that in reality did our country a great disgrace (and is no longer even American). It is unclear, but worth further investigation into the history books to sort out where everything went so wrong. So to answer where/when beer left America, who knows. However if we turn around and ask where proper beer went in the rest of the world the answer is much simpler: no where.

Europe in contrast (particularly Belgium, Germany, and the UK) is littered with more breweries than could be mentioned, many of which have been around longer than the United States with specialized styles and recipes just as old. Still around, still producing perfected ales after hundreds of years. In a way this could explain the problem in the US; there simply wasn't the time, place, or opportunity to establish solid brewing roots. The nation's focus was elsewhere. Americans were spreading out and picking fights with just about anyone we could find and didn't have monks tucked away in the mountains copying bible text and brewing delicious ales. Fast forward to the present day where pride in the quality of a beer has taken a more central role just like in Europe rather than mass production/consumption. Even serious food organizations are beginning to acknowledge beer's place as a proper drink just like wine. Hallelujah, let's sit back and enjoy.

In short, I am filled mostly with regret that it took the US so long to get our act together in general. In this way, thanks need to be given to the snooty group of crazies that set up shop in Napa and showed everyone that a few yanks with OCD can put out flavorful foods and wines that rival those found in Europe and Australia. After they showed everyone how good US foods can actually be, the spotlight was turned on the waisted potential everywhere else. It would appear though that the rest of us have caught up. Regional and artisan wine, cheese, and beer can now be found in most of the country and as it turns out, is usually very good. Maybe the road we used to arrive at the food scene we see today was not as romantic or direct as I have imagined, but who cares. Wherever direction we were, are, and want to continue towards, it seems like we are here.

Adventures with Squash: part 2

My mistake of years of indifference towards these seasonal gourds has now been fully realized. At this point in my journey through the wonderful world of gastronomy, the fall/winter squashes have revealed themselves as robust, complex, and versatile in flavor (as well as being a great value in price). Many recipes hold up well with either a butternut, acorn, or cooking pumpkin depending on your mood or availability. This being said, I could make the case for each squash's distinct flavor and why one rather than the other is more fit for a specific recipe or flavor profile. For the sake of this post, I will refer mostly to the butternut as I see it as the utility fielder on the squash roster.

My first success came by creating a flavorful soup that was seriously college-budget and made for great soup leftovers for days (thus saving more money) total about 6-8 servings. My recipes tend to be a bit heavier on the spicy stuff compared to this, more tame model.

Curried butternut squash and lentil soup:

1 goods sized butternut ($0.99/lbs)-peel/clean and cut into inch cubes

1 large yellow onion ($0.99/lbs)-leave in a rustic chop

2 tsp garlic, minced (from pantry)

3/4 cups lentils, dry ($1.50/bag)-about 1/4 of the bag

6 cups water or stock-enough to cover all combined ingredients

2 tsp curry powder (pantry)

1 tsp crushed red peppers (pantry)-actually harvested from my pepper plant back home

2 tsp cumin (pantry)

1 tsp chili powder (pantry)

1 tsp paprika (pantry)

1/2 tsp cayenne pepper (pantry)

salt and pepper

Soften your onions in a bit of olive oil at the bottom of your stock pot on medium heat 6-8 minutes. Salt and add the garlic near the end. Add squash and spices, stir for a minute then add water/stock (depending on how spicy you like it, can also try a considerable amount of regular black pepper). Bring to a boil then reduce and let simmer about 35 minutes until squash is tender. In a separate pot, cover lentils in water and bring to boil for about 25 minutes. After squash is cooked through, ladle in batches into a blender/food processor and blitz to a fine puree. Tip, do not use coffee mug to transfer hot liquid if ladle is unavailable. Go buy a ladle. Return pureed squash to stock pot and re season to taste. Strain cooked lentils and add to squash soup on low heat.

Notes: Some people like their soup all smooth; I found the added texture as well as nutrition of the lentils enhanced the soup to where it feels more like a meal. Notice no heavy cream, no bacon , in fact no meat at all. A seriously healthy vegetarian dish that could be a good starter to a fall meal. Lentils add fiber and protein, nothing wrong with onions, and talk about beta carotene with the squash. Not counting the spices, the soup coast about $7.

Beer: You would think the best fit would be a fall seasonal pumpkin beer. I would disagree on the basis that squash is already represented and any good pumpkin beer is lost next to the soup. A few fall seasonal or Marzen(Octoberfest) can go well but I found those to be hit or miss due to the bold curry spices. My favorite pairing was Smutty Nose Farmhouse Ale: full flavored but light bodied. It is pretty heavily herbed and spiced which holds up well to the bold curry as well as complimenting the fall flavor of the squash, but other farmhouse/Saisons would work in place as well as select fall releases.

I came away from multiple attempts at squash soup that finally yielded this recipe with the sense that there are numerous individual variations that could be applied to change or enhance the flavor profile of this recipe, which is a testament to the sturdiness of the butternut. What the future holds, who knows. Perhaps beer will be incorporated into the actual recipe. Maybe squash will be considered as an addition to my chili recipe, but probably not. None the less, it has more than redeemed itself and urned a place on my fall menu.