Potato & Leek Soup, International Acorn Squash and Scottish Buttermilk Bread

Potato & Leek Soup with Smoked Paprika
Personally I love smoked paprika, especially the hotter versions.  So I was pleasantly happy when Sally suggested I make this version of Potato-Leek soup.  I was good -- I didn't use all hot smoked paprika, just enough...

3-4 medium Red Potatoes
1 Leek
1 Shallot
1-1/2--2 tsp Smoked Paprika, to taste
1/4 tsp White Pepper
2 cups Dairy (milk or Half& Half)
2 cups water.

Cube the potatoes (skins on) and sauté them until they start to soften and brown.  Likewise, slice the leek and shallot and sauté them until just soft.  Toss the solids in a food processor and puree smooth.  Add the puree, dairy and spices to a pot and simmer until warmed through and the flavors have blended.  

Top with  some chopped chives or minced leek greens, if you like.  A dollop of sour cream would go well too, especially if you over did the hot paprika a little.


Euro-American Stuffed Acorn Squash
Usually thought of as a Winter Squash, the Acorn Squash is actually the same genus (different species) as all Summer Squash like Zucchini and Crook Neck. Acorn squash is highly stuffable as this cross-Atlantic recipe shows.

1-1/2 cup French Mirepoix -- 1/2 cup each chopped Celery, Carrot & Onion
1/2 tsp Italian Seasoning, to taste
1 cup cooked South American Quinoa
1 Central American Acorn Squash
8-12 North American Cherry Tomatoes, Halved
1/2 cup European or American Pine Nuts

Make a batch of Quinoa -- half a cup of dry cooked in a cup of water.  I always make extra since it's so tasty and goes with so many things.  Reserve.  

Par-cook the seeded squash halves in the microwave 6-8 minutes (or 20-30 minutes in a 400F oven) until just fork tender.

Saute the mirepoix vegetables with the Italian seasoning until they are tender.  Reserve.  Halve the cherry tomatoes.  Toss everything but the squash together including the tomato and pine nuts.  

Stuff the squash with the vegetable-nut-grain mixture and either bake 20-30 minutes to heat everything through, or microwave....  It was 90F plus here -- I microwaved.


Scottish Buttermilk Bread

This is the Scottish equivalent of Irish Soda Bread, with the unique twist of adding oatmeal to the dough for a change of texture and flavor.  The recipe comes from a 1989 edition of Scottish Cookery by Catherine Brown; which was gifted me by Sally's childhood friend Tracey Dart.

This turns out beautifully dense, hugely flavor-full, and fabulous with a schmear of butter, a slice or cheese, or as part of a sandwich.  

The night before you bake, combine:
2 cups quick cooking Oatmeal
1 Pint -- 2-1/2 cups "Buttermilk" -- milk plus the juice of a lemon

Stir well and cover.

The next morning:
Preheat oven to 350F.  While that's happening...

Add 2 cups AP flour to the oatmeal-milk slurry along with
1 tsp Baking Soda
1 tsp Salt

Fold into a soft and elastic dough, adding additional dairy 1 Tbsp at a time, if needed,  to keep it moist.  Knead together on a floured surface.  Be prepared to add more bench flour as necessary... I ended up adding nearly a cup more flour to get a dough that would knead.   Form into a ball, pat down to about 2" high, slice the top with an X for stretch marks, and bake on a greased or non-stick tray for 30-40 minutes until GB&D and the loaf thumps "hollow".  

Because of the extra flour, I had to bake the larger loaf longer too - nearly an hour.  Play it by ear (listen for the hollow thump).  I suppose the 'sloppiness' of the initial dough depends on which kind of oatmeal you use.  

The original Scottish recipe called for "medium" oatmeal, something we don't have in the States.  I used "quick cooking" oats which are finer cut than "old fashioned" rolled oats, so that may have made a difference.  Next time I'll try Old Fashioned rolled oats.  Or use the Quick Cooking oats again with more flour and a 400F oven.

We really liked this bread!  At least as good as Irish Soda Bread, but more flavorful.