Squash Soup (again) + Dynamic Dish!!!

January 11, 2009 · 4 comments

in atlanta, cooking at Home, dining out, recipes, wine in the city

Before I begin, if you didn’t see yesterday’s post involving H&F Bread Co. then please check it out. It’s an Atlanta spot worth learning about and I don’t want any of you who only read during the work week to miss it. 

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Today is another mix post – I want to mention some dining out as well as some home-cooking. Above is the only photo I took from our dinner at Dynamic Dish last night with Katie, Dirty, Lady Dirty, and Live to Nibble. Yes, I have internet friends, and am unashamed. 

I had not been to Dynamic Dish, and man is that place the bomb. I’m not a vegetarian, but if you are into fresh food, amazing quality, interesting combinations, or otherwise awesome food, go check this place out. Saturday night is pizza night, but they still had some great salads and starters. I tried the sunchoke soup, which was gorgeous, the awesomely bitter warm collards in olive oil, and we sampled all four pizzas. I would do a disservice by trying to recollect the exact combo of fresh ingredients on each pizza (much like flat breads), but one involved goat cheese and sweet corn and ruled. Another had some funktastic mushrooms and another had pineapple. 

For dessert we had the vegan chocolate cake, delicious mango with blood orange (pictured above), and the kitchen brought out a little extra dessert for us involving ice cream and cardamom, which rocked harder than Widespread Panic at New Year’s 2002. 

 Dynamic Dish has zero corkage fees (yes!) so we brought a bunch of wine to sample, which is fun, and very economical. I brought a 2007 Joh. Jos. Prüm Bernkasteler Badstube Riesling Kabinett, which was fairly nice. It was young, and I really agreed with one person who immediately said it was reminescent of Sprite. It did have a bit of effervescence and was fresh & tasty. Other wines tasted included a Provence Viognier and a California Grenache. The variety was a lot of fun. 

I am hooked on this place, so if you ever want to meet for lunch (open Tuesday-Sunday 11 to 3PM), or dinner (only open Thursday-Saturday 6 to 10PM), hit me up!

View more info/pictures of Dynamic Dish on Yelp

update 1/12/09: there is now a picture of our menu from Sat night on the Dynamic Dish blog. Picture below. 

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On to my lunch yesterday. I had some vegetables I wanted to use up, including a butternut squash. I roasted the halved squash in olive oil at 375 for 20 minutes, then added two large peeled carrots and roasted another 20 minutes. 

While that was going, I took one dried ancho chile and rehydrated by submerging it in boiling water (remove from heat) for 30 minutes. Once that was ready I seeded it and chopped it. 

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Once the vegetables were roasted I chopped the carrots, scooped the squash, and added to my pan with 2 cups of stock and 1 cup of the reserved ancho chile water. I brought that to a boil and added the ancho chile, onion, garlic, and 1 tbsp of soy sauce. 

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After 10 minutes of simmering I ensured the vegetables were soft, then it was time to play with my new toy…the immersion blender!

I poured the soup into a different bowl (I was worried about the immersion blender in a metal bowl, but that concern may have been unfounded), and kicked the blender on a few times. I didn’t get it really smooth because I wanted to leave some carrot chunks but in retrospect I wish I had blended it more so that the final soup was bit smoother. 

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Here is it after a few seconds of blending. 

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Then I returned it to the pan and added some sugar snap peas. 

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I left the sugar snap peas in there for about 3-4 minutes and prepped a garnish of cilantro, feta cheese, and chopped cashews. 

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Here it is plated, with the garnish, and some pita that I seasoned with salt and herbs de provence and toasted in the oven for 5 minutes at 400. 

I wanted a smoother texture, but the soup was awesome. Fresh, good for you, and inexpensive! Of course, I was totally shown up by Dynamic Dish’s sunchoke soup, but you gotta start somewhere!

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  • Dynamic Dish is easily one of my favorite restaurants in ATL. Nice write up.

  • Emily

    Next time you go, you gotta check out the beet salad! YUM!

  • Yo! Anytime you want to go I’m up for this place Jimmy! You sold me on this article. Are you ready for the Pizza Bonanza!

  • Just made this yesterday. I happened to have this butternut squash laying around so the recipe came in handy. the only thing I changed was using a jalapeno pepper instead of the ancho chile boiled water. Boiled it along with the carrots and used 1 cup jalapeno water and 2 of broth. The taste was definately spicy but quite good. I’m not sure how much it changed the original flavor but we were all thrilled with how it came out! I will definately make it again–yum!

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