8 onions
2 cloves garlic, minced (or 2Tb preserved garlic)
½ C (½ stick) unsalted butter
2 Tb flour
8 C beef or vegetable broth
½ C dry white wine
1 bunch fresh thyme
2 bay leaves
Piece of cheesecloth & cooking twine
Fresh ground black pepper
Kosher or Sea salt
1 loaf French bread
2 C grated Gruyere
Cut onions from top to bottom, then slice into ¼” slices (should be shaped like a half moon). Melt butter over medium-low heat and saute onions & garlic until tender and golden. Sprinkle flour over onions and cook several minutes to brown the flour & any excess moisture is absorbed. Add broth and wine and bring to a boil.
Place thyme & bay leaves inside the cheesecloth and tie with cooking twine (this will make it easy to remove before serving). Add wrapped bunch to soup and bring down to a simmer for 40 - 50 minutes. Add pepper and salt to taste.
Meanwhile, slice and cube the French bread & toast lightly in a 350 degree oven until golden brown.
To serve, ladle soup into an oven-proof bowl, add toasted cubes to the top and cover with Gruyere generously. Place bowls on a sheet pan and place under the broiler to melt and turn golden brown (approx 5 minutes)
Yield 4 to 6 servings.
Tuesday, March 2, 2010
Sunday, February 28, 2010
ROASTED BUTTERNUT SQUASH SOUP
3 lbs butternut squash, peeled, seeded & cut into cubes
1 large yellow onion, quartered
2 medium sweet potatoes, peeled & cut into wedges
2 Granny Smith apples, peeled, cored & cut into wedges
2 pears, peeled, cored & cut into wedges
¼ C olive oil
Kosher salt
Freshly ground black pepper
3-4 C broth (veggie or chicken)
1 tsp curry powder
Condiments:
Green onions, sliced diagonally
Shredded coconut, lightly toasted
Roasted cashews, lightly salted, toasted & chopped
Diced banana
Preheat oven to 425 degrees F. Prepare two sheet pans by rubbing with olive oil.
All of the squash, onion, sweet potatoes, apples & pears should be about the same size. Place them on the sheet pans and spread out into a single layer. Pour remaining olive oil evenly over the vegetables & fruit, season with kosher salt & freshly ground pepper. Roast for 40 - 45 minutes until very tender.
Meanwhile, heat 3 cups of the broth in a slow cooker (alternately a stock pot can be used), bring up to a simmer.
When the vegetables & fruits are tender, use a food processor to puree them. Do this in small batches to ensure a smooth, even consistency. Use some of the broth to achieve this. Once pureed, add to the simmering broth & stir well. Taste and season with kosher salt & freshly ground pepper, if needed.
At this stage the soup can sit for several hours in the slow cooker until ready to be served. Just before serving, add the curry powder and use an immersion blender to thoroughly mix.
Serve hot with condiments on the side & let your guests add them in the amounts they like.
Yield 6 - 8 servings.
1 large yellow onion, quartered
2 medium sweet potatoes, peeled & cut into wedges
2 Granny Smith apples, peeled, cored & cut into wedges
2 pears, peeled, cored & cut into wedges
¼ C olive oil
Kosher salt
Freshly ground black pepper
3-4 C broth (veggie or chicken)
1 tsp curry powder
Condiments:
Green onions, sliced diagonally
Shredded coconut, lightly toasted
Roasted cashews, lightly salted, toasted & chopped
Diced banana
Preheat oven to 425 degrees F. Prepare two sheet pans by rubbing with olive oil.
All of the squash, onion, sweet potatoes, apples & pears should be about the same size. Place them on the sheet pans and spread out into a single layer. Pour remaining olive oil evenly over the vegetables & fruit, season with kosher salt & freshly ground pepper. Roast for 40 - 45 minutes until very tender.
Meanwhile, heat 3 cups of the broth in a slow cooker (alternately a stock pot can be used), bring up to a simmer.
When the vegetables & fruits are tender, use a food processor to puree them. Do this in small batches to ensure a smooth, even consistency. Use some of the broth to achieve this. Once pureed, add to the simmering broth & stir well. Taste and season with kosher salt & freshly ground pepper, if needed.
At this stage the soup can sit for several hours in the slow cooker until ready to be served. Just before serving, add the curry powder and use an immersion blender to thoroughly mix.
Serve hot with condiments on the side & let your guests add them in the amounts they like.
Yield 6 - 8 servings.
CREAM OF MUSHROOM SOUP
1 C (2 sticks) unsalted butter, divided use
32 ounces, mushrooms (white button & Portobello)
1 Tb & 1 tsp kosher salt
2 large onions, chopped
¼ C flour
1 tsp white pepper, or to taste
8 Cans (10 ¾ ounces each) chicken or vegetable broth
½ tsp ground nutmeg
4 C heavy whipping cream
½ C parmesan cheese (for garnish)
Chopped parsley (for garnish)
Clean mushrooms with a mushroom brush or a damp paper towel. Cut 1/3 mushrooms into slices, chop 1/3 & puree the last 1/3. (Tip: remove stems before slicing/chopping & include in the puree).
Melt half of the butter in a large stockpot and saute sliced mushrooms until golden and tender. Remove with a slotted spoon and reserve. Add a ½ stick of butter to remaining butter and melt. Add chopped mushrooms and chopped onion. Add salt. Cook, stirring often, until mushroom and onion is golden (translucent) and soft. Remove with a slotted spoon and reserve (they can be combined with the sliced mushrooms). Add remaining butter, melt, then cook pureed mushrooms for several minutes (about 7-10) - add flour and continue cooking for about 4 minutes, until smooth. Return sliced and chopped mushrooms to pot and slowly add broth (can at a time) while stirring. Bring to a simmer. Add nutmeg and pepper. Taste and adjust seasoning, if needed.
Add heavy whipping cream and bring to a simmer (Do not boil). Ladle into bowls and garnish with parsley and parmesan (I buy a block of parmesan and use my food processor to shred with the parsley - makes a nice green colored cheese that shows up well on the top of the soup).
Yield 14 to 16 servings. Freezes well.
32 ounces, mushrooms (white button & Portobello)
1 Tb & 1 tsp kosher salt
2 large onions, chopped
¼ C flour
1 tsp white pepper, or to taste
8 Cans (10 ¾ ounces each) chicken or vegetable broth
½ tsp ground nutmeg
4 C heavy whipping cream
½ C parmesan cheese (for garnish)
Chopped parsley (for garnish)
Clean mushrooms with a mushroom brush or a damp paper towel. Cut 1/3 mushrooms into slices, chop 1/3 & puree the last 1/3. (Tip: remove stems before slicing/chopping & include in the puree).
Melt half of the butter in a large stockpot and saute sliced mushrooms until golden and tender. Remove with a slotted spoon and reserve. Add a ½ stick of butter to remaining butter and melt. Add chopped mushrooms and chopped onion. Add salt. Cook, stirring often, until mushroom and onion is golden (translucent) and soft. Remove with a slotted spoon and reserve (they can be combined with the sliced mushrooms). Add remaining butter, melt, then cook pureed mushrooms for several minutes (about 7-10) - add flour and continue cooking for about 4 minutes, until smooth. Return sliced and chopped mushrooms to pot and slowly add broth (can at a time) while stirring. Bring to a simmer. Add nutmeg and pepper. Taste and adjust seasoning, if needed.
Add heavy whipping cream and bring to a simmer (Do not boil). Ladle into bowls and garnish with parsley and parmesan (I buy a block of parmesan and use my food processor to shred with the parsley - makes a nice green colored cheese that shows up well on the top of the soup).
Yield 14 to 16 servings. Freezes well.
THE BEST BREAD PUDDING
2 C sugar
5 eggs, beaten
2 C lowfat milk
1 Tb pure vanilla extract
3 C cubed bread (Italian, French, or sourdough) allow to stale overnight
1 C packed brown sugar
¼ C (½ stick) unsalted butter, softened
1 C muscats or currants
½ C slightly chopped walnuts
½ C slightly chopped pecans
Sauce (recipe below)
Preheat oven to 350 degrees F
Spray pan (13 x 9 x 2”), set aside.
Mix together sugar, eggs and milk in a bowl; add vanilla. Pour over bread and let sit for 15 minutes.
In another bowl, mix and crumble together brown sugar, butter and fruit and nuts.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top.
Bake for 45 minutes (or until set). Remove from oven.
SAUCE
1 C sugar
½ cup (1 stick) unsalted butter, melted
1 egg, beaten
1 Tb pure vanilla extract
¼ C brandy or dark rum
Mix together sugar, butter, egg and vanilla in a saucepan. Cook over medium heat until sugar is dissolved. Add the brandy or dark rum, stirring well. Pour over bread pudding.
Serve warm or cold with a dollop of whipped cream.
Yield 8 to 10 servings.
5 eggs, beaten
2 C lowfat milk
1 Tb pure vanilla extract
3 C cubed bread (Italian, French, or sourdough) allow to stale overnight
1 C packed brown sugar
¼ C (½ stick) unsalted butter, softened
1 C muscats or currants
½ C slightly chopped walnuts
½ C slightly chopped pecans
Sauce (recipe below)
Preheat oven to 350 degrees F
Spray pan (13 x 9 x 2”), set aside.
Mix together sugar, eggs and milk in a bowl; add vanilla. Pour over bread and let sit for 15 minutes.
In another bowl, mix and crumble together brown sugar, butter and fruit and nuts.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top.
Bake for 45 minutes (or until set). Remove from oven.
SAUCE
1 C sugar
½ cup (1 stick) unsalted butter, melted
1 egg, beaten
1 Tb pure vanilla extract
¼ C brandy or dark rum
Mix together sugar, butter, egg and vanilla in a saucepan. Cook over medium heat until sugar is dissolved. Add the brandy or dark rum, stirring well. Pour over bread pudding.
Serve warm or cold with a dollop of whipped cream.
Yield 8 to 10 servings.
TRUFFLE BROWNIES
4 eggs
1 tsp Kosher salt
2 C sugar
2 Tb pure vanilla extract
2 sticks unsalted butter
8 oz unsweetened chocolate chopped
1 C all-purpose flour
Chocolate Ganache Topping (recipe below)
Preheat oven to 350 degrees F
Using a stand mixer, beat the eggs and salt together until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 3 minutes. Add the vanilla extract and beat an additional minute.
Put the butter and chopped chocolate in a microwave-safe bowl (glass preferred) and microwave on high for 1 minute, 30 seconds. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds may be needed. You want a smooth even consistency.
With the mixer running at medium speed, pour the melted chocolate into the egg mixture (careful not to cook the eggs). Add flour and beat another minute. Scrape down the sides of the bowl and beat another minute.
Spray two 9 inch cake pans (a foil pan works well if gifting the brownies) with Pam (or any pan release spray) and pour the batter into the pans evenly. Bake on the top rack in the oven (rotate pans halfway through baking) for 15 to 20 minutes until the center is just set (a test with a toothpick in the center will be slightly gooey). Remove from the oven and cool for 30 minutes. Top with the ganache and freeze for at least 1 hour or overnight. Brownies can be kept in the freezer for up to three months if properly covered.
To serve, remove from freezer and slice immediately into 1 inch pie-shaped servings (about 350 calories per serving). Allow to come to room temperature before serving.
Chocolate Ganache Topping:
12 oz semisweet chocolate chips
½ C heavy whipping cream
Put the chocolate chips and cream into the glass bowl previously used to melt the chocolate and microwave on high 1 minute 30 seconds. Stir with a whisk until well mixed (another 30 seconds in the microwave may be required). The Ganache should be smooth and shiny. Use immediately. Spread the Ganache over the brownies and spread all the way to the edge of the pan.
1 tsp Kosher salt
2 C sugar
2 Tb pure vanilla extract
2 sticks unsalted butter
8 oz unsweetened chocolate chopped
1 C all-purpose flour
Chocolate Ganache Topping (recipe below)
Preheat oven to 350 degrees F
Using a stand mixer, beat the eggs and salt together until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 3 minutes. Add the vanilla extract and beat an additional minute.
Put the butter and chopped chocolate in a microwave-safe bowl (glass preferred) and microwave on high for 1 minute, 30 seconds. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds may be needed. You want a smooth even consistency.
With the mixer running at medium speed, pour the melted chocolate into the egg mixture (careful not to cook the eggs). Add flour and beat another minute. Scrape down the sides of the bowl and beat another minute.
Spray two 9 inch cake pans (a foil pan works well if gifting the brownies) with Pam (or any pan release spray) and pour the batter into the pans evenly. Bake on the top rack in the oven (rotate pans halfway through baking) for 15 to 20 minutes until the center is just set (a test with a toothpick in the center will be slightly gooey). Remove from the oven and cool for 30 minutes. Top with the ganache and freeze for at least 1 hour or overnight. Brownies can be kept in the freezer for up to three months if properly covered.
To serve, remove from freezer and slice immediately into 1 inch pie-shaped servings (about 350 calories per serving). Allow to come to room temperature before serving.
Chocolate Ganache Topping:
12 oz semisweet chocolate chips
½ C heavy whipping cream
Put the chocolate chips and cream into the glass bowl previously used to melt the chocolate and microwave on high 1 minute 30 seconds. Stir with a whisk until well mixed (another 30 seconds in the microwave may be required). The Ganache should be smooth and shiny. Use immediately. Spread the Ganache over the brownies and spread all the way to the edge of the pan.
ZUCCHINI-PINEAPPLE BREAD
3 Eggs
2 C sugar
1 C salad oil
2 Tb pure vanilla
4 C coarsely shredded, unpeeled zucchini
1 can (8 ¼ oz) crushed pineapple, well-drained
3 C all-purpose flour
2 tsp baking soda
1 tsp Kosher salt
½ tsp baking powder
2 ½ tsp ground cinnamon
1 tsp ground nutmeg
1 C slightly chopped walnuts
½ C slightly chopped pecans
(nuts are optional)
Preheat oven to 350 degrees F
Spray two loaf pans (9 x 5”), set aside.
Using a stand mixer, beat eggs until frothy; beat in sugar, oil and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.
In another bowl, whisk together flour, baking soda, salt, baking powder, cinnamon, nutmeg and nuts - then slowly add to the zucchini mixture while mixer is running until all is well combined. Pour into prepared pans.
Bake for 60 minutes (or until a toothpick comes out clean).
Yield 2 loaves.
2 C sugar
1 C salad oil
2 Tb pure vanilla
4 C coarsely shredded, unpeeled zucchini
1 can (8 ¼ oz) crushed pineapple, well-drained
3 C all-purpose flour
2 tsp baking soda
1 tsp Kosher salt
½ tsp baking powder
2 ½ tsp ground cinnamon
1 tsp ground nutmeg
1 C slightly chopped walnuts
½ C slightly chopped pecans
(nuts are optional)
Preheat oven to 350 degrees F
Spray two loaf pans (9 x 5”), set aside.
Using a stand mixer, beat eggs until frothy; beat in sugar, oil and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.
In another bowl, whisk together flour, baking soda, salt, baking powder, cinnamon, nutmeg and nuts - then slowly add to the zucchini mixture while mixer is running until all is well combined. Pour into prepared pans.
Bake for 60 minutes (or until a toothpick comes out clean).
Yield 2 loaves.
RASPBERRY-LEMON COMPOTE
Zest of two lemons
Juice of two lemons
¼ C Sugar
2 pints Raspberries
Heat zest, juice & sugar over medium heat until just starts to boil, add the raspberries and cook (being careful not to bubble over) stirring constantly until all the raspberries have broken down into an even sauce. Cool to room temperature or chill before serving.
Yield about 2 C sauce
Juice of two lemons
¼ C Sugar
2 pints Raspberries
Heat zest, juice & sugar over medium heat until just starts to boil, add the raspberries and cook (being careful not to bubble over) stirring constantly until all the raspberries have broken down into an even sauce. Cool to room temperature or chill before serving.
Yield about 2 C sauce
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