Not so when it comes to soups and sauces.
I spent the last year mastering a basic sausage gravy. And still end up with something that has to be eaten right away or it crosses the line from 'gravy' to 'sausage jello'. Which, while tasty, is still kind of eew.
2010 will be the year of soups and sauces, culinarily. I'm continuing to bake, that's just a given. But making soups I'm proud of is a goal. Sauces that don't curdle and break...I'm hoping.
One step closer.
Butternut Squash Soup
The recipe called it a 'curried' soup, given the presence of some curry powder. I shan't argue, but I think it's more an afterthought than a significant component in the flavor. Topped with cashews and coconut. The coconut is wonderful, the cashews don't contribute much. The recipe is from Food Network magazine by Ina Garten, but the version in the magazine substitutes chicken stock for water/apple cider. I think next time I'll use vegetable stock instead, and maybe some coconut milk.
It was deemed (by myself and my husband) as good. :)