S is for soup and sandwiches

Never overlook the classics. Sure, you won't see a chicken and pesto sandwich as an dinner entree at most high-end restaurants. But damn it, they're tasty! Of course, you have to remember not to get too excited with the ingredient list - I confess the one listed below is a little too busy. I think one or two ingredients could be removed if you want to safely fit this thing in your mouth.

The curried split pea soup was easy and tasty - a winner.

Sandwich Ingredients

Sourdough baguette
Mustard
Heirloom tomatoes, sliced
Baby spinach
Fresh goat cheese
Roasted red peppers
Avocado
Pesto
Chicken breasts, grilled in with onions ,olive oil, salt, garlic, and paprika

Soup ingredients

2 tbsp. butter
1 cup onion, chopped
1 tbsp. minced fresh garlic
12 ounces split peas
5 cups chicken broth
1 tablespoon curry powder
Salt and pepper

I won't insult your intelligence by telling you how to make a sandwich.

As for the soup, sautee the onion with salt an pepper for 2 to 3 minutes, then add garlic and wait an additional 1 to 2 minutes. Add peas, chicken broth and curry powder. Increase heat to boil water, then simmer at low heat 45 minutes, until peas reach desired consistency. If you want, put the soup in a blender afterwards.

k is for kabocha squash

i made this soup when the weather was miserable and cold, and it hit the spot. don't skip the pancetta. as a reformed vegetarian, i can't emphasize enough the difference a little pork fat makes.

ingredients

1 (4-lb) kabocha squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage
1/4 lb sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red-wine vinegar

preparation

Preheat oven to 400 degrees.

Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin.

Heat vegetable oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.

Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.

Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors.

Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water.

Stir in vinegar and salt and pepper to taste.

Serve sprinkled with pancetta and fried sage leaves.