EASY RECIPES AND STUFF

Editor’s Note:  This joint effort was so good I am posting it again this year for those that missed it last time. Enjoy!!

The  Thanksgiving Feast is almost here, so to help with your last minute planning I am re-posting the joint post, with  fellow food bloggers Redawna Kalynchuk nutmegdisrupted.com and  Michael Wangbickler http://cavemanfood.com.   I am so grateful to have their food and photographic talent on this Easy Recipes And Stuff post.  Be sure to check their blogs to see their take on the presentation of our feast!   

EASY RECIPE

Butternut Squash Soup

Michael Wangbickler http://cavemanfood.com

Nothing screams autumn like butternut squash. Because of its natural sweetness, it is often used in place of pumpkin for desserts. In addition, it makes for a delicious, creamy soup that’s perfect for the holiday table as an Entrée (in the French sense) to the meal. The secret to this recipe is its versatility. It’s the additions to the basic soup that make it special. In this particular recipe, I used crèmefraîche, salt pork, and fried sage, but you could easily use sour cream, bacon, and thyme. Tailor it to the rest of your meal, if you wish.

Servings: 8

Ingredients:

8 oz salt pork

1 large red onion – diced

4 lbs butternut squash – cubed

1 qt chicken stock

2-3 Tbsp local honey

1 tsp nutmeg

2 tsp cinnamon

salt and pepper to taste

crème fraîche

fried sage

Nothing screams autumn like butternut squash. Because of its natural sweetness, it is often used in place of pumpkin for desserts. In addition, it makes for a delicious, creamy soup that’s perfect for the holiday table as an Entrée (in the French sense) to the meal. The secret to this recipe is its versatility. It’s the additions to the basic soup that make it special. In this particular recipe, I used crèmefraîche, salt pork, and fried sage, but you could easily use sour cream, bacon, and thyme. Tailor it to the rest of your meal, if you wish.

Servings: 8

Ingredients

8 oz salt pork

1 large red onion – diced

4 lbs butternut squash – cubed

1 qt chicken stock

2-3 Tbsp local honey

1 tsp nutmeg

2 tsp cinnamon

salt and pepper to taste

crème fraîche

fried sage (see Epicurious)

Preparation

Cut the salt pork into small pieces.  Place salt pork in a pot over medium-high heat and cook until the pieces are crispy and brown and most of the fat is rendered off.  Strain away and reserve the fat.

Dice onion.  Place two tablespoons of fat back into the pot and sauté the onion pieces over medium heat until they are soft and golden brown.

Meanwhile, peel the squash and scoop out the seeds.  Cut into 1 inch squares.  Add squash and chicken stock to the onion and bring to a boil over medium-high heat.  Once boiling, reduce heat to a simmer and cook until squash is completely sot (about 20 minutes).

Process either with an immersion blender or in a stand blender in batches.  Carefully blend until smooth.  Add honey, spices, salt and pepper.  Stir to combine.

Serve in bowls and top with pork pieces, garnish with a fried sage leaves, and drizzle with cream fraiche.

Note: The amount of honey you add is dependent on how naturally sweet your squash is and how sweet you want the soup.  Use your own judgment and preferences.

Easy Recipes And Stuff

For my contribution to the Thanksgiving feast I made: Southwest Roasted Brussels Sprout with Prosciutto; Chestnut Bacon Dressing; and Garlic Mashed Potatoes. The recipes are a little more challenging than the usual easy recipe but remember, you’re cooking a feast – You Can Do This!

Southwest Roasted Brussels Sprout with Prosciutto

 

Serves 8

Ingredients:

1 and 1/2 lb. Brussels sprouts, trimmed and halved (I did not halve because I like them whole if you do also, add at least 5 minutes to cooking time).

2/3 cup pickled red onion (recipe below) – chopped.

1/2 cup Cotija cheese – crumbled (can substitute Parmesan)

2 oz. prosciutto – thinly chopped.

3 Tbsp. Chipotle Honey Aioli  (recipe below)

2 tsp olive oil.

2 tsp minced garlic.

Chipotle Honey Ailoi:  1 pod chipotle pepper minced, 1 Tbsp of adobe sauce (sauce in the chipotle can), 1 Tbsp. honey, 2 Tbsp mayonnaise, 1 tsp fresh lemon juice.  Mix together in bowl.

Pickled Red Onion: 1 red onion – sliced into thin rounds; 3/4 cup rice vinegar; 5 black peppercorns; 5 allspice berries; 3 springs of thyme; 1 clove of garlic – halved; 1 small dried red chili pepper; 1/2 tsp. sugar; 1/2 tsp. kosher salt (or sea salt).  In a mason type jar place sugar, salt, vinegar, and spices (except thyme).  Gently stir to mix. Add fresh thyme. Place sliced red onion in a colander resting in the sink. Bring 3 cups of water to a strong boil. Slowly pour the boiling water over the sliced onion to lightly blanch them.  Drain water. Add the blanched red onion to the mason jar and stir gently. Place lid on jar and store in refrigerator for at least 30 minutes.  I occasionally gently shook the jar to get all onion slices covered with the picking juice.

Preparation:

Heat oven to 400 degrees F.

Spray Canola Oil on 9.5 x 13 oven baking dish. Place Brussels sprout in pan, sprinkle with garlic and olive oil, mix together.  Roast for 20 minutes cut side down (if Brussels sprouts were halved, if not halved add 5 minutes).

In a fry pan heated to medium high cook the prosciutto.

Remove Brussels sprout from oven, turn them over and then sprinkle with prosciutto.  Return to oven for 25 minutes. With 10 minutes left on time add the the Chipotle Honey Aiole and pickled red onion and mix. Place baking dish back in oven for remainder of time.

Plate the Brussels sprouts and top with crumbled cheese.

Chestnut And Bacon Dressing

I got this recipe from the November 1996 Gourmet Magazine.  It has been a family hit every year since then.

Ingredients:

6 cups torn bite size pieces of crusty bread.

6  thick cut bacon.

2 – 6.5 oz packages peeled chestnuts – chopped.

1/2 stick unsalted butter (about 1/4 cup).

1/2 cup Italian flat leafed parsley – minced

2  onions – chopped.

2 cups – low sodium chicken broth.

4 celery stalks – chopped.

1 Tbsp fresh rosemary – minced.

Preparation:

Heat oven to 325 F.

On a baking sheet arrange bread pieces.  Place on middle rack of oven and occasionally turn to golden brown both sides (approximately 20 minutes).

Prepare onion, celery, rosemary.

In a large fry pan cook bacon on medium high. Remove bacon when crisp.  Turn off heat, and to the bacon fat the butter.  Return heat to low.  Add the onion, celery, rosemary, stir.  Add salt and pepper to taste.  Cook until soft.  Add the chopped chestnuts and cook for an additional minute or two.

Chop the bacon.

To a large mixing bowl add bread, and then mix in chopped bacon.  Next add the onion/chestnut mixture, and Italian parsley, and stir well.

Butter a 4 quart baking dish. Place the ingredients in the baking dish.  Slowly drizzle the chicken broth over the dressing.

Cover with foil and place in oven for 60 minutes at 325 F.  Next remove the foil and cook for an additional 30 minutes.

Garlic Mashed Potatoes

My recipe for garlic mashed potatoes is easy and so good!

Ingredients:

3 lbs. Golden Yukon  Potatoes.

3 cloves garlic – peeled and halved.

1 and 1/2 cup half and half.

5 tbsp. butter.

1/4 tsp. ground pepper.

1/2 tsp. salt.

thyme for garnish

Preparation:

In a large kettle place potatoes and garlic.  Add water to cover by two inches.  Bring to boil and then reduce to simmer for 20 to 25 minutes or until potatoes are tender.

In pot on low heat slowly bring half and half to a simmer.

Drain water into colander being careful to  retain the garlic with the potatoes.

To a large mixing bowl add potatoes and garlic.

Stir half and half and butter into bowl of potatoes and mash. Add salt and pepper and continue mashing until you like the texture.

Plate and add a little thyme garnish.

 

Redawna Kalynchuk nutmegdisrupted.com

The Turkey

Redawna says she kept it fairly simple.  The bed of vegetables add depth and make a nice flavorful gravy.  The butter makes for a nicely browned skin yet keeps it tender.

Good Eating and Table Talk,

Roger Scouton