The kabocha review

The kabocha test needs to be redone. The squash I had was not a sound one. It had big, moldy, soft spots covering one half. I chopped them all off, gave the remaining bit a mild coating of olive oil and baked it until it looked soft and collapsed. Even mixed with a little bit of stock, and fresh herbs, the flavor was lackluster and the texture was a bit stringy. I'm thinking Mr. Kabocha was a little long in the tooth.

Meanwhile, I bought some of the Fage Greek yoghurt recommended by the Vizier of Planet Nerd. I agree with him; it looks exactly like sour cream. The texture wasn't the same though. Sour cream has a much more unctuous mouth feel. The yoghurt was thick, but it had a watery yet paste-like mouth feel.

A quarter cup of the yoghurt found its way into Easy Zucchini Soup. Julienned or sliced zucchini is sauteed with diced onion. Add stock and cook for a few minutes longer. Dump the whole bit into a blender and puree until you get a thick soup. This was when I added the yoghurt. It completely changed the flavor of the soup. It mellowed the aggressive onion I had used, and made the soup more sour. Interestingly, it did not affect the thickness at all.

I still have a gazillion zucchini in the fridge. I think the soup calls for spices. The next time I make it I'm going to add a spice blend of cumin, tumeric, coriander and cayenne powder.

Meanwhile, the giant, heart-shaped yam continues to stare daggers from the window sill near the sink. Just you wait my pretty. There's a recipe for you too.