Butternut Bisque
Serves 8 to 10 generously

2 lbs Butternut Squash, peeled, seeded and cubed
4 cups Chicken Broth
1 medium Onion, diced
2 cloves Garlic, minced
2 medium Russet potatoes, peeled and diced
3 large Roma tomatoes, peeled, seeded and diced
2 tbsp Minced Italian flat-leaf parsley
1 Bay Leaf (dried or fresh)
2 tsp Minced fresh thyme (or 3/4 tsp dried)
2 tsp Minced fresh marjoram (or 3/4 tsp dried)
2 tbsp Olive Oil
  Salt and Pepper
1 cup Half and Half
  Creme Fraiche or sour cream to garnish
  Minced flat-leaf parsley to garnish
   

Combine all ingredients EXCEPT Half & Half in a large stockpot. Add water if needed to cover vegetable mixture. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes, until all vegetables are tender. Let cool briefly. Remove bay leaf and discard. Purée the soup mixture in a blender or food processor in batches until coarse or smooth, depending on your preference. Stir in Half & Half for added richness if desired. Taste and adjust seasoning. Reheat soup if necessary and serve. Garnish each serving with a swirl (or a diva crown!) of crème fraîche or sour cream and garnish with additional minced parsley if desired.

Make-Ahead Tip: Prepare the soup a day or two ahead. Cool quickly by placing pot in a sink filled with ice water and stirring frequently. When cool, cover and refrigerate. Place crème fraîche in a squeeze bottle for the garnish. Before serving, reheat soup over low heat, stirring often to prevent scorching.


Crème Fraîche
Crème fraîche is a slightly sour and thickened cream with a tangy flavor somewhere between whipping cream and sour cream. It is available in grocery or specialty stores in the dairy case, but is easily made at home. To 1 cup of whipping cream (not ultra-pasteurized), add 2 Tbsp buttermilk. Stir, place in a glass container, cover, and let stand at room temperature for 12 - 24 hours. The mixture will thicken. It is now ready to use. It will keep, covered and refrigerated, for about a week.

 

 

 

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Apple and Romaine Salad
Serves 6-8

Walnuts:

 
1 1/2 cups

Walnuts (halves or coarsely chopped)
2 tbsp Unsalted butter, melted
2 tsp Sugar
  Salt and Pepper to taste
   
Vinaigrette:  
1 Granny Smith apple, unpeeled and chopped
1 medium Shallot, minced
1/4 cup Apple cider vinegar
1 tbsp Sugar
1tsp Dry mustard
  Salt and Pepper to taste
1/3 cup Walnut oil
2/3 cup Canola oil
   
Salad:  
2 Ripe apples (any type), unpeeled and thinly sliced
6 oz Crumbled blue cheese or feta cheese
2 or 3 Hearts of Romaine lettuce, torn into bite-sized pieces

To prepare the walnuts: Preheat oven to 350°. In a bowl, combine walnuts,
butter, sugar, salt and pepper. Stir until nuts are coated. Spread out on a baking
sheet and bake for 10-12 minutes or until lightly browned. Set aside to cool.

To prepare the vinaigrette: Place all ingredients EXCEPT oils in the bowl of
a food processor. Process until combined and apple is pureed. With machine
running, add oils in a slow, steady stream. Process until emulsified. Refrigerate
to chill before serving. If dressing separates, shake well or reprocess in food
processor.

 

 

 

 

Marinated Pork Tenderloin with Apricot Sauce

Serves 6-8

Pork:  
2 Pork tenderloins, about 1 lb each, trimmed of fat and membrane
   
Marinade:  
1/2 cup Soy sauce
1/2 cup Dry Sherry
1 clove Garlic, minced
2 tsp Dry mustard
1/2 tsp Dried, crushed red peppers
1 tbsp Minced fresh peeled gingerroot (or 1 tsp dried ground ginger)
1 tbsp Fresh thyme leaves (or 1 tsp dried thyme leaves)
4 Green onions, thinly sliced
   
Sauce:  
  Reserved marinade
1 1/4 cup Apricot Preserves
1 tbsp Cornstarch
1/4 cup Cold water
  Additional sliced green onion for garnish

To prepare the pork and marinade: Combine the soy sauce, sherry, garlic, mustard, red peppers, ginger, thyme, and onion in a nonreactive container or a zip-top bag. Add the pork tenderloins. Refrigerate for at least 4 hours or overnight. Remove tenderloins from the marinade (reserve marinade for later). Preheat an outdoor grill until hot. Sear pork on all sides over direct heat. Turn off one side of the grill and move tenderloins so they are no longer over the direct source of heat. Roast, with grill covered, for about 20 minutes, turning once, until done. (I like my pork tenderloins with a light pink center. I take them off the grill at about 145° internal temperature.) For indoor preparation, sear pork on a lightly oiled and heated grill pan on the stovetop until browned on all sides. Transfer to a preheated 375° oven for 20 minutes or to the desired degree of doneness. Cover and let rest for 8-10 minutes before slicing.

 

To prepare the sauce: Place reserved marinade in a small saucepan and boil for 3-5 minutes. Strain through a fine sieve into a clean saucepan. Add apricot preserves and stir until melted. Dissolve cornstarch in water and add to boiling sauce. Continue to cook over medium-high heat; stir until thickened. Serve sliced pork topped with the sauce, and garnish with green onions if desired. It’s great served with long grain and wild rice!

 

 

 

Herbed Sauteed Vegetables
Serves 6-8

3 tbsp Unsalted butter
3 tbsp Olive oil
2 cloves Garlic, finely minced
1/4 cup Minced fresh Italian flat-leaf parsley (or mixed herbs of your choosing0
Juice of 2 large lemons
2 tbsp Prepared horseradish (NOT horseradish sauce or cream)
2 medium Yellow squash, cut into matchsticks
2 medium Zucchini, cut into matchsticks
3 medium Carrots, peeled and cut into matchsticks
2 small Red bell peppers, cut into matchsticks
Salt and Pepper

In a large nonstick skillet over medium heat, melt the butter with the oil. Add the garlic and parsley and stir for about 30 seconds. Stir in the lemon juice and horseradish. Over medium-high heat, add vegetables to the skillet, toss, and sauté until tender-crisp, about 5 minutes. Serve immediately, seasoned with salt and pepper.

Make-Ahead Tip: One day before, prepare all vegetables, mince garlic and herbs, and juice lemons. Store in refrigerator. Several hours before serving, cook the garlic and the parsley, and add the lemon juice and the horseradish. Remove from heat, cover, and set the skillet aside, finishing the dish immediately before serving.

 

           
             

Our Favorite Carrot Cake
Serves 12

Cake:
2 cups All-purpose flour
2 cups Sugar
2 tsp Ground Cinnamon
1 tsp Salt
2 tsp Baking Soda
1 cup Canola Oil
4 large Eggs
3 cups Grated, peeled carrots (about 3 carrots)
1 tsp Pure Vanilla Extract
Frosting:
8 oz Cream Cheese, softened
8 tbsp Unsalted butter, softened
1 tsp Pure vanilla extract
1 lb Powdered sugar
1-2 tbsp Milk (2% or whole)
1 cup Chopped toasted pecans (optional)

To prepare the cake: Preheat oven to 350°. Grease and flour two 9-inch cake pans or a 9 x 13-inch cake pan.

In the bowl of an electric mixer, combine the dry ingredients. Add eggs one at a time and beat well on low speed after each. Add in grated carrots and vanilla. Mix until combined. Divide the batter between the round pans or pour into the oblong pan. Bake for about 35 minutes in the round pans or 45-50 minutes in the oblong pan. To test for doneness, a toothpick inserted in the center should come out clean. Remove cake from oven. Let cake rest in the pan on a cooling rack for about 10 minutes, then invert onto the cooling rack, remove pan, and turn back right side up on a second cooling rack to cool completely.

To prepare the frosting: In the bowl of an electric mixer, cream together the cream cheese and the butter until light and fluffy. Add vanilla and combine. Gradually add the powdered sugar, beating well after each addition. Add milk as needed to reach the desired spreadable consistency.

To assemble: If baked in two pans, place first layer top side down on a cake plate. Spread top of layer with about a fourth of the frosting. Top with second layer, right side up. Next frost the sides of the cake, taking care to take the frosting all the way to the top of the cake. Use about two-thirds of the remaining frosting. Frost the top of the cake last. Sprinkle with pecans if using. I usually refrigerate the cake for about an hour to let the frosting set as this makes it much easier to slice. Store any leftover cake in the refrigerator.
Make-Ahead Tip: This cake can be made a day in advance or even made and frozen. Do not uncover it while thawing! Keep the wrap on the cake. This will allow condensation to accumulate on the outside of the plastic wrap rather than on the cake itself.

 

 

           
           
           

 

 

 


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