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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
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Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
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- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Thai Fish and Pumpkin Soup
When one is gifted with a lot of winter squash one gets creative with different ways to enjoyt it. The recipe below is only one of many ways.
Serves 4
1 tablespoon sunflower or canola oil
3 tablespoons Thai red curry paste
1 teaspoon grated fresh ginger, optional
2 cups light coconut milk
3 cups chicken or fish stock, preferably home-made
3 – 4 shallots, thinly sliced
2 garlic cloves, thinly sliced
1 long red chile, thinly sliced
2 kaffir lime leaves, finely shredded (optional)
2 cups peeled and cubed pumpkin, cut in about 3/4-inch pieces
1 red bell pepper, cut into strips
1 medium carrot, julienned
2 tablespoons tamarind purée
2 tablespoons fish sauce
1 tablespoon brown sugar
Kosher salt to taste
20 oz skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 1-inch pieces
4 oz baby spinach leaves
Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Add the ginger if using an cook for another 15 seconds.
Add the coconut milk, stock, shallots, garlic, chile and kaffir lime leaves, if using, and stir to combine. Add pumpkin, bell pepepr, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
Add fish and simmer for 5 minutes or until the fish is opaque.
Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.