Stuffed Acorn Squash with Swiss Chard

Recipe from Laura Werlin's Cheese Essentials

Ingredients

*2 large acorn squash (about 3 pounds)
*2 tablespoons olive oil
*2 large leeks, sliced lengthwise and then cut crosswise into 1 inch pieces
*1 pound or more of swiss chard, washed, stems removed, cut crosswise into 1 inch strips
*Salt
*8 ounces Parmesan, Asiago, or pecorino finely grated
*1/2 teaspoon crushed red pepper
*OPTIONAL: after making this the first time we then added andouille sausages (about 3) to the mix. It gave a much more savory flavor. However it is equally as good without it.

Preheat the oven to 375.

Cut the squash in half crosswise. Scoop out strings and seeds and discard. Line a baking sheet with foil and grease it with a little vegetable oil. Place the squash cut side down on the baking sheet and cook until the pulp is soft but the outside of the squash is still firm, about 35 to 40 minutes. Let sit until cool enough to handle. Place a fine-mesh strainer over a bowl. Using a spoon, scoop the pulp into the strainer, leaving a 1/4 inch thick wall. Let squash drain while you prepare the rest of the dish.

Place an oven rack about 6 inches below the heating element and preheat the broiler.

In a large saute pan, warm the oil over medium-high heat. Add the leeks and cook until limp but not brown, about 5 minutes. Add the chard, cover, and cook, stirring occasionally, for about 3 minutes, or until it is cooked through and is no longer coarse. Add the squash pulp and salt and mix well. Add 2 cups of the cheese and the red pepper flakes. Mix well. Taste and add more salt if necessary.

Stuff the squash shells with the mixture. Top with the remaining cheese. Broil until the cheese has browned, about 2 minutes. Let cool for about 15 minutes, and then serve.

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Couscous Asparagus with Garbanzo beans

Ingredients

1 cup Pearl couscous
1 14 oz can garbanzo beans
1 lemon
1 bunch asparagus
hand full parsley or cilantro ( chopped )
salt and pepper to task
3 tablespoons olive oil
2 green onions chopped

Cook the couscous and allow to cool. Steam the asparagus and be sure not to over do them. Its better if they have a little bite to them. Allow to cool. Rinse and drain the beans. Zest and juice the lemon. When everything is cooled mix all ingredients together and salt and pepper to task. leave in fridge until salad is cool. Good summer side.

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Hot and Sour Soup

Recipe inspired by New England Soup Factory Cook Book

Ingredients

8 cups Chicken stock ( home maid )
1/4 cup dried wood ear mushrooms ( chopped )
1/2 cup dried lily buds
Lily buds are hard to find. Here is a link to what they look like.
http://www.templeofthai.com/food/chinese/lilybuds-3400000300.php
1 1/2 cups sliced shitake mushrooms
2 large eggs, lightly beaten
6 tablespoons balsamic vinegar
1/4 cup dark soy sauce
2 tablespoons red chile paste ( Sriracha )
1 cup diced tofu
1 cup julienned bamboo shoots
1 bunch scallions, thinly sliced
2 tablespoons toasted sesame oil
4 tablespoons cornstarch dissolved in 4 tablespoons cold water
Cilantro to top the soup with

In a stockpot combine the chicken stock and wood ear mushrooms. Bring to a boil over high heat. Add the lily buds and shitake mushrooms. Reduce the heat to medium and simmer for 5 minutes.

While the mixture is still simmering, whisk in the beaten eggs until cooked into threads.

Add the vinegar, soy sauce, chile sauce, tofu, bamboo shoots, scallions, sesame oil, and cornstarch-water mixture. Return to a boil. Cook for 1 minute and remove from the stove.

Serves 8

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Tropical steak salad

Ingredients

Steak and Marinade

2 lbs skirt or flank steak
4 limes (juiced)
1 1/2 tbsp paprika
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp cumin
Half bunch chopped cilantro
Half red onion, diced
4 cloves garlic, minced

Salad

Mixed greens
1 Avocado
1/4 red onion, sliced thin
1 mango, chopped into bite size pieces
15 oz can black beans, rinsed and drained

Dressing

2 limes (juiced)
pinch salt and pepper
quarter cup olive oil ( to taste you may not need as much)
1 tbsp honey


Mix all marinade ingredients together then place in zip lock bag with meat. Refrigerate overnight. If it's longer that's ok. The lime juice helps to tenderize the meat.

Next day

Heat grill. Remove steak from marinade and cook to your liking. I prefer it medium rare. Let meat rest for at least 5 mins before cutting. Slice meat as thin as you can.

While meat is cooking start building salad. Greens first then layer the other ingredients as you see fit. Dress each salad separately. Layer meat over or on the side of salad.

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Spiced Meatballs in Chipotle Chile Sauce

Recipe from The Gourmet Slow Cooker by Lynn Alley

These meatballs are served in tomato-chipotle sauce, and are great served with rice. You can regulate the amount of heat in the sauce by the number of chiles you use.

Ingredients

Sauce:
* 1 teaspoon cumin seed
* 1 teaspoon coriander seed
* 3 cloves garlic
* Leaves from 2 sprigs fresh oregano
* Leaves from 1 sprig thyme
* 1 dried New Mexico or pasilla chile, stemmed and seeded
* 1 28-oz can crushed tomatoes
* 1 tablespoon vegetable oil
* 1 white onion, thinly sliced
* 2 canned chipotle chiles in adobo sauce (or more, if you prefer hotter sauce)
* Salt
* 1 cup chicken stock or water

Meatballs:
* 8 peppercorns
* 4 allspice berries
* 1 teaspoon cumin seed
* 1 teaspoon coriander seed
* Leaves from 2 sprigs fresh oregano
* 1 1/2 pounds lean ground beef or pork
* 1 egg
* 2 teaspoons salt
* 1/2 white onion, finely chopped
* 2 cloves garlic, minced
* 8 soda crackers, crumbled
* 1 tablespoon vegetable oil

Method

To prepare the sauce, combine the cumin, coriander, garlic, oregano leaves, and thyme leaves i a mortar or coffee grinder and grind to a coarse consistency.

Heat a dry large saute pan over high heat. Tear the dried chile into several large pieces and place in the pan. Toast for 3 minutes, or until puffed but not browned. Transfer to a bowl and add the tomatoes.

Heat the saute pain over medium-high heat and add the oil. Add the onion and saute, stirring frequently, for 10 minutes, or until lightly browned. Add the spice mixture and stir for 2 to 3 minutes.

Transfer to a blender or food processor and add the chile mixture, chipotle chiles, and salt to taste. Puree until smooth, adding the stock as necessary to thin the sauce.

Pour the sauce into the slow cooker. Cover and cook on low while you prepare the meatballs.

To prepare the meatballs, combine the peppercorns, allspice, cumin, coriander, and oregano in a mortar or coffee grinder and grind to a fine powder.

Place the meat in a large bowl, add the egg, and mix well. Add the spice mixture, salt, onion, garlic, and crackers and mix well. Using your hands, form the meat into 2-inch balls.

Heat a large saute pan over medium-high heat and add the oil. Add the meatballs and cook, turning, for 6 to 8 minutes, until browned on the outside but still rare on the inside.

Add the meatballs to the sauce in the slow cooker. Cover and cook on low for 2 to 8 hours, until the meatballs are cooked through. At 2 to 3 hours, the meatballs will still hold their shape. At 6 to 8 hours, the meatballs will have fallen apart into the sauce. Transfer to a serving dish and serve immediately.

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Salmon Burgers with Soy Mayo

Inspired by Emeril Lagasse recipe.

Ingredients

* 2 1/4 pounds salmon fillet, skinned, pin bones removed (Atlantic char works well too and is more sustainable)
* 1/2 cups panko (Japanese bread crumbs) or other dried bread crumbs
* 1/2 cup minced scallions
* 1/4 cup finely chopped fresh cilantro leaves
* 2 teaspoons minced fresh ginger
* 1 egg, lightly beaten
* 1 teaspoon sambal oelek chili paste
* 1 teaspoon minced garlic
* 1 teaspoon salt
* 1/4 cup plus 1 1/2 teaspoons soy sauce
* 1/4 cup sugar
* 3/4 cup mayonnaise
* 3 cups shaved purple cabbage
* 3 cups shaved green cabbage
* 1/2 cup shaved red onion
* 1/4 cup plus 2 tablespoons vegetable or peanut oil
* 3 tablespoons rice wine vinegar
* 2 teaspoons toasted sesame oil
* 1/2 teaspoon crushed red pepper
* 1 tablespoon toasted sesame seeds
* Kosher salt
* 6 sesame rolls or other soft hamburger buns, for serving

Directions

Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess or salmon will become a paste.) Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek, garlic, 1/2 teaspoon of the salt, and 1 1/2 teaspoons of the soy sauce. Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4 inches wide and 3/4 inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and slaw.

In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)

Combine the purple and green cabbages, remaining 1/4 cup of scallions, the red onion, 1/4 cup of the vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon of salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Refrigerate while you prepare the burgers.

Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the salmon burgers lightly with the kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 1/2 minutes per side. Serve the salmon on warm buns, garnished with the soy mayonnaise and the sesame slaw.

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Ceviche

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

Ingredients

* 2 lbs of firm, fresh whte fish (you can use expensive fish but us farmed tilapia works great and is sustainable), cut into 1/2 inch pieces, completely deboned
* 1/2 cup of fresh squeezed lime juice
* 1/2 cup of fresh squeezed lemon juice
* 1/2 red onion, finely diced
* 1 cup of chopped fresh seeded tomatoes
* 1 serranoor jalapeno chili, seeded and finely diced
* 2 teaspoons of salt
* Dash of ground oregano (optional)
* Dash of Tabasco or a light pinch of cayenne pepper

* Cilantro
* Avocado
* Tortillas or tortilla chips

Method

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

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Tagine of Chicken, Preserved Lemon, & Olives

Inspired by a few different recipes and of course our visit to Morocco.

Ingredients

* two to four cloves of garlic, minced
* olive oil (or any oil) for pan-frying chicken and mixing marinade
* one or two chickens, cut into serving sized pieces; or similar amount of chicken breasts. I also think thighs work great for this and are cheep.

* Spices:

~quarter teaspoon black pepper
~quarter teaspoon ground ginger
~pinch of saffron
~one teaspoon cumin (optional)
~one teaspoon turmeric (optional)
~one stick of cinnamon or a few pinches of ground cinnamon (optional)
~one teaspoon coriander (optional)

* two onions, finely chopped
* two cups chicken broth or veggie stock
* one cup green olives
* two preserved lemons, cut into slices
* salt, to taste

Directions

* Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.

* Heat the oil in a large dutch oven (or tagine cooking pot, if you have one). Fry the chicken until all sides begin to brown. Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions. Stir-fry over high heat for a few minutes.

Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.

Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened.

I like to serve with fresh pita, cousous, or rice. All work great.

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Grilled Calamari with Arugula

Inspired by epicurious recipe.

Ingredients

* 1 1/2 pounds cleaned squid
* 3 lemons
* 1/2 cup extra-virgin olive oil
* 1 large garlic clove, minced
* 1/2 pound arugula, coarse stems discarded


* Special equipment: 15 to 20 (10- to 12-inch) wooden skewers, soaked in cold water 1 hour


Preparation

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.

Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies, if attached, and reserve. Cut each squid body lengthwise along "seam" and open flat. Score large squid, including flaps, lengthwise with a sharp knife, making cuts close together (about 1/8 inch apart like ridges on rigatoni) and being careful not to cut through squid, then halve squid bodies crosswise.

Squeeze enough juice from 2 lemons to measure 1/4 cup. Cut remaining whole lemon into wedges.

Whisk together lemon juice, oil, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until combined well and transfer 1/4 cup dressing to a large shallow bowl, reserving remainder. Add squid to dressing in shallow bowl, tossing to coat, and marinate at room temperature, turning once, 10 minutes.

Thread 2 skewers through each squid body, near opposite sides of body (to keep squid flat during grilling). Thread all the flaps onto 1 or 2 skewers. Thread all tentacles crosswise (through thickest part) onto skewers, without crowding, letting tentacles dangle. Discard marinade.

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill squid on a lightly oiled grill rack, uncovered, turning once, until they just turn opaque, 1 to 1 1/2 minutes total. Transfer to a cutting board and remove skewers. Cut squid bodies lengthwise into 1 1/2-inch-thick strips. Halve strips crosswise if using larger squid.

Toss squid with 3 tablespoons reserved dressing and salt and pepper to taste in a clean bowl. Toss arugula in another bowl with just enough of remaining dressing to coat, then season with salt and pepper. Divide arugula among 4 plates and top with squid. Serve with lemon wedges.

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Spinach, Avocado & Mango Salad

Inspired by eatingwell.com recipe.

Ingredients

Dressing

* 1/3 cup orange juice
* 1 tablespoon red-wine vinegar
* 2 tablespoons hazelnut oil, almond oil or canola oil
* 1 teaspoon Dijon mustard
* 1/4 teaspoon salt, or to taste
* Freshly ground pepper, to taste

Salad

* 10 cups baby spinach leaves, (about 8 ounces)
* 1 1/2 cups radicchio, torn into bite-size pieces
* 8-12 small red radishes, (1 bunch), sliced
* 1 small ripe mango, sliced
* 1 medium avocado, sliced

Preparation

1. To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.

2. To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.

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Tres Leche Cake

Ingredients

For the cake:

* Vegetable oil
* 6 3/4 ounces cake flour, plus extra for pan
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 4 ounces unsalted butter, room temperature
* 8 ounces sugar
* 5 whole eggs
* 1 1/2 teaspoons vanilla extract

For the glaze:

* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 1 cup half-and-half

For the topping:

* 2 cups heavy cream
* 8 ounces sugar
* 1 teaspoon vanilla extract

For the cake:

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

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Fennel, Orange, Spinach, and Olive Salad

Inspired by Emeril Lagasse recipe.

Ingredients

* 1 large bulb fennel, core and stems removed, fronds reserved
* 3 navel oranges, peeled
* 1/4 cup extra virgin olive oil
* 2 tablespoons minced shallots
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups baby spinach, stems removed, rinsed well and patted dry
* 20 oil-cured black olives
* 2 ounces Parmesan, thinly shaved with a vegetable peeler

Directions

Halve the fennel and thinly slice with a mandolin or very sharp knife.

Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add the fennel, orange segments and spinach, and toss to coat.

Divide the salad among 4 plates and top each with 5 olives. Top each salad with cheese and the reserved fennel fronds.

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Grilled Eggplant and Manchego Cheese with Balsamic-Black Pepper Glaze

This is a Bobby Flay recipe and well worth it.

Ingredients

* 2 cups balsamic vinegar
* 1 teaspoon honey
* 1/4 teaspoon coarsely ground black pepper, plus more for seasoning
* 3 medium eggplants, sliced 1/4-inch thick (you will need 12 equal slices)
* 1/3 cup pure olive oil
* 8 (1/4-inch thick) slices Manchego cheese
* Salt
* 16 fresh basil leaves, plus 2 tablespoons chopped fresh basil

Directions

Put vinegar in a medium saucepan over high heat, bring to a boil and reduce until thick and syrupy. Stir in the honey and coarsely ground black pepper and transfer to a bowl. Can be made 1 day in advance and refrigerated and brought to room temperature before using.

Heat the grill to high.

Brush both sides of the eggplant with oil and season with salt and pepper. Place the eggplant on the grill and grill until golden brown and slightly charred, about 4 minutes. Turn over and continue grilling until just cooked through, 4 to 5 minutes longer.

Transfer 8 slices of the eggplant to a flat surface and top each slice with a slice of cheese and 2 basil leaves and season with salt and pepper. Repeat, making 4 stacks, each with 3 slices of eggplant and 2 slices of cheese. Carefully return the stacks to the grill and grill for 2 minutes, or until the cheese is slightly melted. Remove the stacks to a large dinner plate and drizzle with some of the balsamic-black pepper glaze. Garnish with some of the chopped basil.

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Beef Stock

Its hard to find bones these days. But try your local butcher allot times they will give them away for free.

Ingredients

* 7 pounds beef bones, sawed into 2-inch pieces
* 1 (6-ounce) can tomato paste
* 2 cups chopped onions
* 1 cup chopped celery
* 1 cup chopped carrots
* 2 cups claret wine
* 20 peppercorns
* 5 garlic cloves, peeled
* 5 bay leaves
* 1 teaspoon dried leaf thyme
* 1 1/2 gallons water

Directions

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

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Pork Medallions In Mustard-Green Peppercorn Cream Sauce

Inspired by Emeril Lagasse recipe.

Yield: 4 servings

* 1 tablespoon vegetable oil
* 8 pork medallions - (4 oz ea)
* 1 teaspoon salt
* ½ teaspoon freshly-ground white pepper
* 2 tablespoons unsalted butter cut into pieces
* ¼ cup minced shallots
* 1 teaspoon minced garlic
* ½ cup dry white wine
* 1 cup heavy cream
* 2 tablespoons Dijon mustard
* 1 teaspoon crushed drained green peppercorns


MATCHSTICK POTATOES:

* ½ pound baking potatoes, like russets peeled (about 3)
* ½ pound sweet potatoes peeled
* Salt to taste

GARNISH:

* 2 tablespoons minced fresh parsley garnish


In a large, heavy skillet, heat the oil over medium-high heat. Season both sides of the pork lightly with the salt and pepper. Add the medallions to the pan and cook for 2 ½ minutes on the first side and 2 minutes on the second side. Transfer to a large plate and cover to keep warm.

Add 1 tablespoon of butter to the skillet, and when foamy, add the shallots and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 3 tablespoons, about 4 minutes. Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes.

Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining tablespoon of butter, whisking to incorporate. Stir in the green peppercorns. Return the pork medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds.

To serve, divide the potatoes among the 4 plates. Arrange 2 medallions on each plate and top with sauce. Garnish each serving with parsley and serve.

Matchstick Potatoes: Preheat a fryer to 365 degrees. Or use oil on stove top not the same as a fryer but still good.

Using a mandolin, cut the potatoes into thin matchsticks. Fry separately, in batches, until golden brown and crispy, about 4 minutes. Remove from the oil and drain on paper towels. Season with salt.

This recipe yields 4 servings.

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Curried Butternut Squash and Cauliflower Soup

Inspired by Eric Bromberg and Bruce Bromberg recipe.

Ingredients

1. 3 medium butternut squash (about 5 pounds)--halved, peeled and seeded
2. 2 tablespoons unsalted butter
3. 1 large onion, coarsely chopped
4. 1 tablespoon curry powder
5. Salt and freshly ground pepper
6. 2 tablespoons honey
7. 1 teaspoon cinnamon
8. One 2-pound head of cauliflower, cut into 1-inch florets
9. 3 quarts Vegetable Stock
10. 1 cup heavy cream
11. Roasted Garlic Flat Breads and crème fraîche, for serving


Directions


1. Cut 4 of the butternut squash halves into 1-inch chunks; cut the remaining 2 squash halves into 1/4-inch dice.

2. Melt the butter in a large, heavy saucepan. Add the onion. Cover with a piece of crumpled wax paper and cook over moderately low heat until the onion is softened, about 10 minutes. Remove the wax paper. Add the curry powder and season with salt and pepper; cook, stirring, until fragrant, about 1 minute. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices. Add the Vegetable Stock and bring to a simmer. Cook over moderately low heat until the vegetables are very tender, about 40 minutes.

3. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream, cover partially and simmer over moderately low heat for 10 minutes, stirring occasionally. Season the curried squash soup with salt and pepper.

4. Meanwhile, in a steamer basket set over boiling water, steam the finely diced squash until just tender, about 8 minutes. Lightly season the diced squash with salt.

5. Ladle the soup into shallow bowls. Garnish the soup with the diced squash and a dollop of crème fraâche and serve hot with the Roasted Garlic Flat Breads.


Make Ahead

The soup can be prepared through Step 3 and refrigerated for up to 2 days. The steamed squash can be refrigerated overnight.

Notes

Rather than simmering the vegetables in this soup for 40 minutes, you can deepen their flavors by roasting the squash and cauliflower. Halve and seed the butternut squash and roast in a 400º oven face down on a lightly oiled baking sheet in a 400º oven until tender, about 20 minutes. Peel and cut into large chunks. Toss the cauliflower florets with oil and salt and roast in a baking pan at the same temperature until tender and lightly browned on the edges, about 40 minutes.

In Step 2, add the roasted squash and cauliflower along with the vegetable stock, bring to a simmer and cook for 5 minutes only. Proceed with the recipe as written.

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Easy Pork Chops

fresh Herbs are best with this recipe. And the thinner you can slice the onion the better. Also this recipe is good served with a side of chayote. http://en.wikipedia.org/wiki/Chayote

Ingredients

* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon paprika
* 1/4 teaspoon sage
* 1/4 teaspoon thyme
* 4 boneless pork loin chops
* 1 tablespoon oil
* 1 onion, sliced

Directions

1. Mix the dry ingredients and sprinkle on both sides of the pork chops.

2. Brown chops in oil. (do not over cook)

3. Place each of the chops on a piece of heavy foil.

4. Layer each with onions.

5. Seal pouches tightly.

6. Place on baking sheet.

7. Bake at 425* for 30 minutes.

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Grilled Paprika Chicken with Blackberry Sauce

Spanish Paprika is the best for this recipe. It comes in both hot(Picante) and sweet(Dulce). I liked it best with the Picante.

Ingredients:

1 roasting chicken (3- to 4-pound)

2 cups chicken stock

1-1/2tablespoons smoked paprika

2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

3 fresh rosemary sprigs

1 pint Marionberries or other blackberries



Directions:

1. Preheat the oven to 350 degrees. Cut the wing tips from the chicken and put them, along with the neck and any giblets, in a small pan with the chicken stock. Set the pan over medium-high heat and reduce to 1 cup. Strain the reduced broth and set aside.

2. Pat the chicken dry with paper towels. Blend the smoked paprika with the salt and pepper and rub the mixture over the bird and inside the cavity. Put two rosemary sprigs in the cavity, truss the legs and put the bird in a roasting pan.

3. Roast until the internal temperature is 175 degrees F. and the juices run clear yellow, about one hour and 25 minutes. Remove the bird from the oven and keep it warm while you make the sauce.

4. Purée the blackberries in a blender and push the purée through a strainer to remove the seeds. Discard the fat from the roasting pan and add the reserved chicken stock, blackberry puree and the remaining rosemary sprig. Put the roasting pan on the stovetop over medium-high heat and cook rapidly, scraping the pan to reduce any caramelized bits. The sauce will thicken slightly. Add any juices that may have accumulated around the chicken and remove the rosemary sprig. Season to taste with salt and pepper.

5. Cut the roast chicken into serving-size pieces and pour the blackberry sauce into a small bowl with a ladle to accompany the chicken.

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Adobe Beef Tacos with Pickled Red Onions

Inspired by Angerla Buchanan recipe.

Ingredients

Pickled Red Onions:

* 1 cup thinly sliced red onion
* 1/3 cup white wine vinegar
* 1 teaspoon salt
* 2 tablespoons honey

Seasoning:

* 1 tablespoon smoked paprika
* 2 teaspoons adobo seasoning
* 1 teaspoon ground chipotle chile pepper
* 2 (8-ounce) beef shoulder top blade (flat iron) steaks
* 8 small corn tortillas (6 to 7-inch diameter), warmed
* 1 cup crumbled queso fresco
* Chopped fresh cilantro leaves

Directions

Combine pickled onion ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.

Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours.

Preheat charcoal grill to medium heat.

Place steaks on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium-rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.

Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steaks, covered, 12 to 16 minutes for medium-rare to medium doneness, turning occasionally.

Cook's Tip: 1 pound boneless beef top sirloin steak, cut 3/4-inch thick, may be substituted for shoulder top blade (flat iron) steaks. Grill, uncovered, over medium-ash covered coals 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare to medium doneness, turning occasionally.

Cook's Tip: Pickled onions may be prepared ahead and refrigerated as long as overnight, if desired.

Cook's Tip: Adobo seasoning is a spice blend used in Latin American cooking and usually contains garlic, onion, black pepper, salt, oregano, cumin and ground red pepper. If unavailable, a blend of 1 teaspoon seasoned salt, 1/4 teaspoon garlic powder and 1/8 teaspoon dried oregano leaves, crushed, may be substituted.

Cook's Tip: 1 tablespoon chopped chipotle pepper in adobo sauce may be substituted for ground chipotle pepper. Regular sweet or hot paprika and chili powder may be substituted for smoked paprika and ground chipotle chile pepper, but there will be no smoky flavor.

Cook's Tip: Queso fresco is a white, slightly salty fresh Mexican cheese with a moist, crumbly texture. An equal amount of shredded Monterey Jack cheese may be substituted for queso fresco.

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Braised Beef Short Ribs

It's worth the day wait.

Ingredients

* 12 beef short ribs, bone-in
* Salt and freshly ground pepper
* 1/4 cup grapeseed oil or olive oil
* 1 yellow onion, peeled and chopped
* 1 stalk celery, chopped
* 1 carrot, peeled and chopped
* 1 750-ml bottle good dry red wine (we used a zinfandel)
* 6 cups veal stock (can substitute beef stock) I have also used chicken stock.

Method

1 Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

2 Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.

3 Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

4 The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice.

Serves 6.

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High Roast Chicken

Inspired by Cooks Illusrtated recipe.

INGREDIENTS:

1 roasting chicken, 3.5-4 lbs
1 cup kosher salt or 1/2 cup table salt
1/2 cup sugar 1.5 Ts olive oil
2.5 pounds roasting potatoes, russets or Yukon Golds
3/4 ts salt ground black pepper
1 Tb olive oil

Compound butter:
2 Tb butter
1 clove garlic, mashed
1 Tb dijon mustard
1 ts minced fresh thyme
ground black pepper

Brine chicken in solution of 1 cup kosher salt (or 1/2 cup table salt) and 1/2 cup sugar to 1/2 gallon water for 1 hour. Pat chicken dry. Overnight is fine.

Cut out backbone to butterfly chicken. Flatten breastbone (just push down firmly). Mix up compound butter With your fingers, loosen skin across breast and as far down drumsticks as you can, do not tear skin. Spoon butter under skin and work across as much of the chicken as possible. Rub 1.5 Ts olive oil over chicken. Slice potatoes 1/8" to 1/4" inch thickness. Salt and pepper lightly, toss with 1 Tb oil. Line bottom of grilling pan with heavy-duty aluminium foil. Spread potato slices across pan evenly. Place grilling rack over potatoes. Arrange butterflied chicken on top, folding drumsticks inward so they cover part of the breast. Roast at 500 degrees for 20 minutes, turn pan around, roast for another 20 minutes or until internal temperature in breast is 160. Remove from oven and allow to cool slightly.

Take grilling rack off, pat potatoes which will have a fair amount of oil on them. Potatoes may stick to foil, peel as much off as possible. Cut chicken up and serve with potatoes.

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Mushroom Soup with Toasted Bread

I was flipping through a food and wine mag one day and came across this amazing article on a Chef named Michel Bras. This is one of many great recipes from the article. This one in particular was amazing.

Ingredients

1. Three 1/2-inch slices of sourdough bread (6 ounces), crusts removed
2. 4 tablespoons unsalted butter
3. 1 1/2 pounds white mushrooms, coarsely chopped
4. 2 portobello mushrooms—stems discarded, black gills reserved for garnish, caps coarsely chopped
5. 2 large garlic cloves, thinly sliced
6. Salt and freshly ground white pepper
7. 6 cups vegetable broth or water
8. 3/4 cup heavy cream
9. 12 dill sprigs

Directions

1. Preheat the oven to 300°. Bake the bread slices on a baking sheet for about 1 hour and 40 minutes, until deeply browned.
2. In a pot, melt the butter. Add the mushrooms and the garlic; season with salt and pepper. Cover and cook over moderate heat, until the mushrooms are softened, 5 minutes. Add the broth and 1/2 cup of the cream; bring to a boil. Cover and simmer until the mushrooms are tender, 10 minutes.
3. Add the toasted bread to the soup; simmer until softened, 5 minutes. Working in batches, puree the soup in a food processor. Return the soup to the pot, season with salt and pepper and keep warm.
4. In a saucepan, bring the remaining 1/4 cup of cream to a boil. Remove from the heat; whisk until frothy. Ladle the soup into bowls, top with the frothed cream, garnish with the dill and portobello gills and serve.

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