Happy New Year and Welcome to Ed-Heads!
It’s the New Year here at Big Chef, and we’d be delighted to share it with you! Virtual cake for everyone, and welcome to any listeners of the Ed Schultz show who’ve come over to check us out! If you have any questions at all, I’ll be happy to answer them if you drop me a line. 
And as always, in-home consultations on what Big Chef can do for you are completely and totally free, with no obligation to try my service (although of course I hope you will).
All you’ve got to gain is delicious food in your home, whenever YOU want it. And what have you got to lose? Absolutely nothing!
Just Keeping It Surreal
It’s been a flurry of activity here lately, which is why I haven’t updated as frequently as I’d like. But this is a good thing! :) Oh, and there should be springerle photos coming later this week (I hope); definitely before the new year, at any rate. Rest assured, fans of anise, you shall not go without!
I’m pleased to announce that I’m now writing for a culinary industry social networking site called Chef’s Blade that’s just launched. My first article is here, and it’s the first of a weekly series of articles I’ll be writing for that site.
In less culinarily-related news, I’m also now writing for CarEnvy, a site for car enthusiasts with a decidedly Canadian bent. “But Janaki,” I hear you say. “You’re not Canadian!”
To which I’d answer, “Are you sure? Have you looked outside at our weather lately? ;)”
So, you know, if you’d like to keep up with me, here’s your pedometer and your water bottle.
Further posts to follow later this week about various holiday treats. With photos from Joe, I promise. Hope everyone’s having a lovely holiday season!
A Sage Idea
If you, like me, live in the frozen tundra of the midwestern US, and you also happen to attempt growing things in your garden, now is a very sad time of year for you. Chances are good you’ve watched first one, then another of your beloved plants die off, and you know that some of them aren’t going to come back again.
Depending on what you’ve planted, though, some plants are in fact enjoying this weather. And will hang on for a little while longer before giving up the ghost. My sage, as you can see above, is still going rather strong. Which works out well, because this soup wouldn’t be the same without it.
You can’t get more basic than this: roast and season a butternut squash (I like a bit of thyme, salt, and pepper), cut into bits, cook in some water/veg broth/chicken broth, blitz with a stick blender, and season to taste. Oh, and of course fry up some freshly bruised sage leaves in a little butter and cook them in the soup so you get that lovely sage flavor. Have more sage on hand to garnish. You could, of course, add a little cream in at the end…but with a texture that’s naturally creamy like this, why would you?
I like a bit of nutmeg in my soup, too…but don’t go too crazy with it, or it will take over faster than you can say “butternut squash.” :9
Oh, you should also know that I took this photo, as I was in a bit of a hurry. My apologies if it’s not up to the usual standards.
Janaki
