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Recipes |
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Volume 15 |
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Butternut
Squash Fries INGREDIENTS
· 1 (2
pound) butternut squash, halved and seeded · salt
to taste DIRECTIONS
1. Preheat
the oven to 425 degrees F (220 degrees C). 2. Use a
sharp knife to carefully cut away the peel from the squash. Cut the squash
into sticks like French fries. Arrange squash pieces on a baking sheet and
season with salt. 3. Bake
for 20 minutes in the preheated oven, turning the fries over halfway through
baking. Fries are done when they are starting to brown on the edges and
become crispy. Best
Butternut Squash Soup Ever INGREDIENTS
· 1 1/2
tablespoons butter · 1/2
onion, sliced · 2
cloves garlic · 2
sprigs fresh thyme · 1/2
butternut squash - peeled, seeded, and cut into 1-inch cubes · 4
cups chicken stock · 1/2
cube chicken bouillon · 1
pinch ground cumin · 1
pinch ground allspice · salt
and ground black pepper to taste DIRECTIONS
1. Melt
the butter in a large pot over medium heat; cook the onion, garlic, and thyme
in the hot butter until the onion has softened, about 5 minutes. Add the
squash and chicken stock; bring to a simmer and cook until the squash is tender,
10 to 15 minutes. Crumble the bouillon into the soup; season with cumin,
allspice, salt, and pepper; remove from heat. 2. Pour
the soup into a blender, filling the pitcher no more than halfway. Hold the
lid of the blender in place with a kitchen towel and carefully start the
blender using a few quick pulses to get the soup moving before leaving it on
to puree. Puree in batches until smooth and pour into a serving bowl.
Alternately, you can use a stick blender and puree the soup in the pot. Curried
Butternut Squash and Pear Soup INGREDIENTS
· 1 (2
pound) butternut squash · 3 tablespoons
unsalted butter · 1
onion, diced · 2
cloves garlic, minced · 2
teaspoons minced fresh ginger root · 1
tablespoon curry powder · 1
teaspoon salt · 4
cups reduced sodium chicken broth · 2
firm ripe · 1/2
cup half and half DIRECTIONS
1. Preheat
an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with
parchment paper. 2. Cut
squash in half lengthwise; discard seeds and membrane. Place squash halves,
cut sides down, on the prepared baking sheet. Roast in preheated oven until
very soft, about 45 minutes. Scoop the pulp from the peel, and reserve. 3. Melt
butter in a large soup pot over medium heat. Stir in the onion, garlic,
ginger, curry powder, and salt. Cook and stir until the onion is soft, about
10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in
the pears and the reserved squash, and simmer until the pears are very soft,
about 30 minutes. 4. Pour
the soup into a blender, filling the pitcher no more than halfway full. Hold
down the lid of the blender with a folded kitchen towel, and carefully start
the blender. Puree in batches until smooth. Return the soup to the pot, stir
in the half and half, and reheat. Butternut
Squash with Onions and Pecans INGREDIENTS
· 3
tablespoons butter · 1
large onion, diced · 2 1/4
pounds butternut squash · 1 cup
chopped pecans · 3
tablespoons chopped fresh parsley · salt
and pepper to taste DIRECTIONS
1. Place
pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C)
for 5 to 8 minutes. 2. Peel
the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be
about 6 cups squash. 3. Melt
butter or margarine in a heavy large skillet over low heat. Add onion and
saute until very tender, about 15 minutes. Add squash and toss to coat.
Cover. Cook until squash is tender but still holds it shape, stirring
frequently, about 15 minutes. Season to taste with salt and pepper. Can be
prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium
heat before continuing. 4. Stir
in half of the pecans and half of the parsley. Transfer mixture to bowl.
Sprinkle with remaining pecans and parsley. Serve. Butternut
Squash Bread INGREDIENTS
· 2
(.25 ounce) packages active dry yeast · 1/2
cup warm water (110 degrees F to 115 degrees F) · 1 1/4
cups mashed, cooked butternut squash · 1 cup
warm milk (110 to 115 degrees F) · 2
eggs, beaten · 1/3
cup butter or margarine, melted · 1/3
cup sugar · 1
teaspoon salt · 7
cups all-purpose flour DIRECTIONS
1. In a
mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash,
milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour;
beat until smooth. Add enough remaining flour to form a soft dough. Turn onto
a floured surface; knead until smooth and elastic, about 6-8 minutes. Place
in a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. Punch dough down. Shape into three loaves;
place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until
doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until
tops are golden. Remove from pans to cool on wire racks. Acorn Squash
with Apple INGREDIENTS
· 1
acorn squash · 2
apples, cored and sliced · 1
tablespoon butter · 2
tablespoons brown sugar · 1
tablespoon finely chopped walnuts · 1/2
teaspoon salt · 1/2
teaspoon ground cinnamon DIRECTIONS
1. To
easily peel the acorn squash without losing a lot of vegetable, gently drop
the squash in a large pot of boiling water, and boil for 15 minutes. Pour off
the boiling water and fill with cold water and let sit 5 minutes to cool.
When cool enough to handle, use a knife to slice off the peel on the ridges
and use a teaspoon to dig out the peel in the valleys. Slice the squash in
half and remove the seeds and stem. Then slice the halves into sections and
finally cut into 1 inch chunks. 2. Place
the squash chunks into a large microwave-safe bowl along with the apples. Dot
with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon
over the top. Cover with plastic wrap, and poke a few holes in it for
ventilation. 3. Cook
in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir.
Return to the microwave, and cook for another 7 1/2 minutes on full power,
until tender. Serve hot. Acorn
Squash INGREDIENTS
· 1
medium acorn squash, halved and seeded · 1
tablespoon butter · 2
tablespoons brown sugar DIRECTIONS
1. Preheat
oven to 350 degrees F (175 degrees C). 2. Turn
acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175
degrees C) oven until it begins to soften, approximately 30 to 45 minutes. 3. Remove
squash from the oven and turn onto a plate so that the flesh is facing
upwards. Place butter and brown sugar into the squash, and place remaining
squash over the other piece. Place squash in a baking dish (so the squash
wont slide around too much) while baking. 4. Place
squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Stuffed
Acorn Squash INGREDIENTS
· 1
halved lengthwise and seeded · salt
and freshly ground black pepper to taste · cooking
spray · 1/4
pound lean ground beef · 1/4
pound ground pork sausage · vegetable
oil · 1
small onion, chopped · 1
clove garlic, minced · 2
ounces Cheddar cheese, cubed DIRECTIONS
1. Preheat
oven to 350 degrees F (175 degrees C). 2. Sprinkle
squash with salt and pepper, and lightly spray with cooking oil. Place in a
baking dish flesh side down, and cover with plastic wrap. 3. Microwave
on high for 10 to 15 minutes, or until flesh is fork-tender. 4. Meanwhile,
cook beef and pork in 1 tablespoon of oil on medium high heat until well
browned, stirring frequently to crumble. Drain, and set aside. In the same
skillet, cook the onion and garlic until onion is translucent. Combine beef
and pork with cheese and onions, and spoon mixture into squash halves. 5. Bake,
uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is
melted and squash is lightly browned. Season with salt and pepper to taste.
Serve hot. Carnival Squash Bisque 1 medium
onion, chopped Preheat
oven to 350°F. Cut the top
off the squash and scoop out the seeds. Drizzle interior with olive oil and
season with salt. Roast in the oven until the squash is cooked, about 45
minutes. Remove from oven and using a spoon, scoop out the soft flesh, being
careful to reserve enough on the sides to make the squash "bowl."
(I know there's a better way to do this, but this is what I did yesterday.) In a heavy
pot, sauté the onions, carrots and celery in the butter until the onions are
soft, about 5 minutes. Add the potatoes and broth, and bring to a boil.
Reduce heat and simmer until vegetables are tender, about 15-20 minutes. Stir
in the squash and simmer an additional 6 minutes. Working in
batches, purée the soup in a blender until smooth, adding more broth if the
purée is too thick. Alternatively, you can use an immersion blender. Return the purée to a clean pot and simmer
over low heat for about 5 minutes. Stir in cream, and adjust seasonings. Ladle the
soup into the squash shell and serve with a crusty baguette. Danish
Pastry Apple Bars INGREDIENTS
· 2 1/2
cups all-purpose flour · 1
teaspoon salt · 1 cup
shortening · 1 egg
yolk · 1/2
cup milk ·
· 10
apples - peeled, cored and thinly sliced · 1/2
cup light brown sugar · 1/4
cup white sugar · 1/2
teaspoon ground cinnamon · 1/4
teaspoon ground nutmeg · 1 egg
white DIRECTIONS
1. Preheat
oven to 375 degrees F (190 degrees C.) 2. In a
large bowl, combine flour and salt. Cut in shortening until mixture resembles
coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3
cup total liquid. Stir into flour mixture until all flour is damp. Divide the
dough in half. On floured surface, roll half the dough into a rectangle and
fit into a 9x13 inch pan. 3. In
large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg.
Put apple mixture in pan. Roll out remaining dough and place over apples.
Seal edges and cut slits in top dough. Beat egg white till frothy and brush
on crust. 4. Bake
in the preheated oven for 50 minutes, or until golden brown. Warm
Apple Pocket INGREDIENTS
· 3
sweet apples -- peeled, cored and thinly sliced · 2
tablespoons sugar · 2
tablespoons flour · pinch
of salt · 1
teaspoon apple pie spice · 1
tablespoon vanilla extract · 1 (15
ounce) package prepared, unbaked pie crust, thawed · milk · 1
egg, beaten DIRECTIONS
1. Preheat
oven to 375 degrees F (190 degrees C). 2. In a
bowl, toss apple slices together with sugar, flour, salt, apple pie spice,
and vanilla extract until evenly coated. 3. Lay
pie dough flat on a lightly greased baking sheet. Pile apples on one side of
dough, leaving a 1 inch border. Brush border and opposite half side of dough
with milk. Fold dough over apples, being careful not to over-stuff or the
dough will tear. Fold over edges and pinch together to seal. Cut several
small slits in the top of the pocket with a sharp knife, then brush top with
beaten egg. 4. Bake
in the preheated oven for 40 minutes, or until flakey and golden brown. Serve
warm, or at room temperature. French
Onion Soup Gratinee INGREDIENTS
· 4
tablespoons butter · 1
teaspoon salt · 4 large
sweet onions, thinly sliced · 1 (48
fluid ounce) can chicken broth · 1 (14
ounce) can beef broth · 1/2
cup red wine · 1
tablespoon Worcestershire sauce · 2
sprigs fresh parsley · 1
sprig fresh thyme leaves · 1 bay
leaf · 1
tablespoon balsamic vinegar · salt
and freshly ground black pepper to taste · 4
thick slices French or Italian bread · 8
slices Gruyere or Swiss cheese slices, room temperature · 1/2
cup shredded Asiago or mozzarella cheese, room temperature · 4
pinches paprika DIRECTIONS
1. Melt
butter in a large pot over medium-high heat. Stir in salt, and sweet onions.
Cook 35 minutes, stirring frequently, until onions are caramelized and almost
syrupy. 2. Mix
chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle
the parsley, thyme, and bay leaf with twine and place in pot. Simmer over
medium heat for 20 minutes, stirring occasionally. Remove and discard the
herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper.
Cover and keep over low heat to stay hot while you prepare the bread. 3. Preheat
oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes,
turning once, until well toasted on both sides. Remove from heat; do not turn
off broiler. 4. Arrange
4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl
2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice
Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little
bit of paprika over the top of each one. 5. Broil
5 minutes, or until bubbly and golden brown. As it softens, the cheese will
cascade over the sides of the crock and form a beautifully melted crusty
seal. Serve immediately! Caramelized
Onions INGREDIENTS
· 6
slices bacon, chopped · 2
sweet onions, cut into thin strips · 2
tablespoons molasses · 1/4
teaspoon salt · 1/4
teaspoon pepper DIRECTIONS
1. Place
bacon in a heavy skillet. Cook over medium-high heat until crisp. Remove
bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set
aside. 2. Cook
onions in reserved drippings for 15 minutes, or until onion is soft and
caramel colored. Stir in molasses, salt and pepper. Place in a serving dish,
and sprinkle with crumbled bacon. Onion
Sauce INGREDIENTS
· 2
tablespoons butter · 3
medium onions, coarsely chopped · 1
teaspoon white sugar · 1/2
teaspoon paprika · 1
tablespoon white vinegar · 1 cup
chicken broth · 1
slice dark rye bread, torn into pieces · salt
and pepper to taste DIRECTIONS
1. Melt
the butter in a large skillet over medium heat. Add onions, cook and stir
until lightly browned. Sprinkle in the sugar, and continue cooking until
onions are deep golden brown, about 10 minutes. Stir in the chicken broth and
vinegar and season with paprika. Mix in the bread until dissolved. Bring to a
boil, then simmer over low heat for 3 minutes. 2. Transfer
the mixture to a blender or food processor, and blend until smooth. Serve
with pork or beef. Sweet
Onion Pie INGREDIENTS
· 1 1/2
cups buttery round crackers, crumbled · 6
tablespoons butter, softened · 2
cups thinly sliced sweet onions · 2
cloves garlic, minced · 1
tablespoon minced fresh chives · 3/4
cup whole milk · 2
eggs · 1/2
teaspoon salt · 3/4
cup shredded Cheddar cheese · 1
pinch paprika · 1
tablespoon chopped fresh parsley DIRECTIONS
1. Preheat
oven to 350 degrees F (175 degrees C). 2. In a
mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until
well blended. Press into the bottom and 1 inch up the sides of 8 inch pie
plate to form a shell. Refrigerate until needed. 3. Melt
remaining 2 tablespoons butter in heavy skillet over medium heat. Saute
onions and garlic slowly until tender, about 12 minutes. Arrange onions in
the cracker crust. 4. Beat
eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture
over the onions. Sprinkle with cheese and paprika. 5. Bake
in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a
knife comes out clean. Garnish with the parsley. Serve hot or at room
temperature.
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