I was planning on going all ‘Anna & Kristina’s Grocery Bag’ on Gwyneth Paltrow’s cookbook My Father’s Daughter, but it still hasn’t happened. If you’ve never seen it, or don’t regularly watch the W Network, on the A&K show they take a cookbook and make 6-8 recipes from it, and decide if they would recommend it to the viewer.
I know I’m not the only one who was suspicious when Gwyneth Paltrow announced she was releasing a cookbook, so I was really curious to see what it was all about. I have to say, there isn’t anything in there that made me super excited to get into the kitchen. This is evidenced by the fact that I checked this book out of the library in July, and just made my first recipe from it in October.
Overall I would say Gwyneth is giving you a lot of fundamentals in the book (i.e. basic tomato sauce, a variety of vinaigrettes) but also a heck of a lot of alternative proteins and seafood (i.e. duck, clams) that I’m not really interested in. The recipes I jotted down were a few of the soups, a couple of pasta dishes, and one for corn fritters that will have to be saved until next summer.
I made this butternut squash soup when my parents came over for my birthday dinner. It was really easy, had a nice consistency (key for people with semi-soup aversion like me), and makes you feel good because you’re eating vegetables. The most difficult part is peeling and chopping the squash, which takes like 20 minutes. As Anna & Kristina say, this recipe gets my stamp of approval, but let me make a few more things before I recommend the book!
(For dinner, I made the red-wine braised short-ribs from this month’s Bon Appetit. It was good, but not great. The short ribs I got at Whole Foods were not super meaty, like the kind you get in a restaurant, so I’m blaming it on that. I would definitely make it again, but perhaps with lean stewing beef, like last year’s Beouf Bourguignon.)
Butternut Squash Soup
Source: My Father’s Daughter by Gwyneth Paltrow
Ingredients
1 tbsp olive oil
2 tbsp butter
2 large yellow onions, roughly chopped (about 3 cups)
2 cloves garlic, minced
1 tsp coarse salt
1/2 tsp pepper
1/2 tsp curry powder or garam masala
1 large butternut squash, peeled and chopped into 1/2″ pieces (about 6 cups)
1L vegetable stock, warmed (just pour it into a microwave safe bowl or container and heat for two minutes)
Directions
- Heat olive oil and butter in a large pot over medium heat. Add onions and garlic and saute for 10 minutes, or until softened. Add the salt, pepper and curry powder / garam masala, and saute for two more minutes. Add squash and saute for another 10 minutes, stirring occasionally.
- Pour the stock into the pot. If it doesn’t cover the squash, add some boiling water until all the squash is submerged.
- Bring to a boil, then lower to a simmer and cook for an hour. (Note: Gwyneth says 20 minutes, but my squash was not nearly cooked at that time. I let it go for about an hour until the squash was really soft).
- Let cool for about 15 minutes, then blend until smooth. I used my immersion blender, and it worked like a dream.
Hannah Flack
June 3, 2020 2:01 amWOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy 🙂