Barb has one of the hardest-working kitchens I've ever had the pleasure to be served from. She and her husband are both exceptional cooks and bakers. She makes hundreds of perfect Christmas cookies every year, dozens of batches of jams and jellies, and absolutely delicious everyday meals. She loves cookbooks as much as I do, has strong opinions about food, and can make something satisfying in no time from a handful of fresh ingredients and pantry staples. She is one heck of a good cook.
This roasted butternut squash soup captures the beauty of fall (that colour!) and the nourishing sweetness of winter squash perfectly. Served with a light, fluffy, crispy, cheesy drop biscuit, and a glop of yogourt, it makes the perfect fall lunch. Pour some into a thermos for a fall picnic, serve it as a first course, or drink it from a mug as you watch your favourite show from the couch - it won't disappoint.
A few notes from our visit:
I took my boys along for the visit to play with Barb's kids, and you'll hear them in the audio background a bit. Barb and I get really excited about food, and we talk pretty quickly in this one.
The America's Test Kitchen Buttermilk Drop Biscuits recipe is here. Barb added 1 cup of grated Balderson cheddar - it is such a good cheddar.
The Complete America's Test Kitchen TV Show Cookbook (2001-2018) is the newest edition of the book the drop biscuit recipe is from.
In the Sweet Kitchen is Barb's favourite baking cookbook.
We both love silicone spatulas; the ones entirely covered are so easy to clean, similar to these ones.