Fat: An Appreciation of a Misunderstood Ingredient, with

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
- Used Book in Good Condition
Jennifer McLagan's Pumpkin and Bacon Soup

Jennifer McLagan is a chef, food stylist, and writer who has worked in London and Paris as well as her native Australia. Her book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, won the Best Single Subject Cookbook award, as well as Cookbook of the Year, at the 2009 James Beard Awards. Her first book, Bones, was widely acclaimed, winning the James Beard Award for single-subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than 27 years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relations with her butchers, who put aside their best fat and bones for her.

(Photo Â© Rob Fiocca)

Pumpkin and Bacon Soup
(Makes 3 quarts/3 l)

Ingredients
- 1/2 pound/225 g side (slab) bacon
- 1 large onion, sliced
- 1 stalk celery, sliced
- 1 large sprig sage
- hubbard squash or other firm, dry pumpkin or winter squash (about 3-1/3 pounds/1.5 kg)
- 8 cups/2 l water
- Coarse sea salt and freshly ground black pepper
Directions
Remove the rind and any hard, dry skin from the bacon. Cut the bacon into 1/4-inch/6-mm dice.

Place a large saucepan over low heat, add the bacon pieces, and cook gently so they render their fat. When most of their fat is rendered, add the onion, celery, and sage, stirring to coat with the fat. Cook until the vegetables soften slightly, about 7 minutes.

Cut the squash into quarters and remove the seeds. Peel the squash and coarsely chop into smaller, even-sized pieces. Set aside.

Pour 1 cup/250 ml of the water into the pan with the vegetables, increase the heat to high and, using a wooden spoon, deglaze the pan, scraping up the browned bits on the bottom. Add the remaining 7 cups/1.75 l water, the squash pieces, 1 tablespoon of salt, and some pepper. Bring the mixture to a boil, lower the heat, and simmer, covered, until the squash is very soft, 30 to 45 minutes. Remove the sage and let the soup cool slightly.

PurÃ©e the soup, in batches, in a blender and pour into a clean saucepan. Taste and adjust the seasoning, and reheat the soup to serve.
Country USA
Brand Ten Speed Press
Manufacturer Ten Speed Press
Binding Hardcover
ItemPartNumber 9781580089357
Model 1580089356
ReleaseDate 2008-09-01
UnitCount 1
EANs 9781580089357

Country	USA
Brand	Ten Speed Press
Manufacturer	Ten Speed Press
Binding	Hardcover
ItemPartNumber	9781580089357
Model	1580089356
ReleaseDate	2008-09-01
UnitCount	1
EANs	9781580089357

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

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