Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Monday, October 13, 2008

Apple Squash Soup

This recipe uses fresh autumn harvest delights with delicious results. This takes a bit more time than most of my recipes, but it is worth it. I served this soup at our Uncorked Divas Book club and received high praise.

(photo by audinou)

Apple Squash Soup

3 cups vegetable or chicken stock

1 lb. butternut, chopped

2 apples, peeled & chopped

1 tsp. rosemary

1/4 cup butter

1/4 cup flour

1/2 cup cream (I use half and half)

Combine first 4 ingredients and bring to a boil.
Reduce heat and simmer 10-15 minutes until squash is tender.
Puree in a blender, then return mixture to pot.
In a separate pot make a roux by melting the butter and adding the flour.
Whisk the roux into the squash mixture.
Simmer for 15 minutes.
Add the cream, salt & pepper.
Do not boil.

Make it a meal: Serve with focaccia or Gruyere and garlic bread.

Wine: A crisp Sauvignon Blanc or light Pinot Grigio.
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