Butternut Squash and Roasted-Garlic Bisque

November 2, 2011 by Leave a comment

Butternut Squash and Roasted-Garlic Bisque

Our Butternut Squash and Roasted-Garlic Bisque is a rich, hearty soup perfect for lunch or as the starter at your next gathering.

After Heather and I were married in 2000, we both wanted to find a way to celebrate the special people in our lives, to raise the bar beyond our usual dinner parties and bring in distinctive elements of color, candlelight, soft jazz and extra doses of deliciousness. Thus, our Fall Feast was born. Each November, we invite our most intimate friends to adorn themselves in beautiful attire, gather together, enjoy a libation or two and let us spoil them the best way we can, with our favorite culinary treasures. As we plan each year’s menu, we revisit recipes we made at previous feasts, such as this one for our Butternut Squash and Roasted-Garlic Bisque. A unique blend of aromatics, hearty vegetables, and rich cream, this thick soup has always been a beloved starter in our home. The first time we served it, guests asked if there was extra that they could take home, which is always a good sign and a compliment to the chefs. We know you’ll love this wonderful recipe too, and so will your guests if you decide to serve it at your next gathering.

PREP: 15 minutes
COOK: 1 hour and 20 minutes

INGREDIENTS

  • 2 heads of garlic, halved crosswise
  • 1 teaspoon olive oil
  • 1/4 cup (1/2 stick) butter
  • 3 cups chopped onions
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
  • 6 cups homemade chicken broth
  • 3 tablespoons chopped fresh sage
  • 1/2 cup plus 1 tablespoon whipping cream
  • Kosher salt and pepper

DIRECTIONS

  1. Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender; about 40 minutes. Cool garlic in foil.
  2. Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
  3. Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
  4. Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream. Sprinkle with remaining 1 tablespoon sage.

YIELDS: 12 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Creamy Cauliflower Soup

October 11, 2011 by Leave a comment

Creamy Cauliflower Soup

Packed full of nutritious, health-promoting goodness, our Creamy Cauliflower Soup is delicate and delicious.

Growing up, I only had cauliflower two ways, either steamed or raw on a vegetable platter as a hors d’oeuvre with a side of dressing. Yet this brainy looking vegetable is quite versatile and very beneficial for good health. Low in fat and carbs, it is high in dietary fiber and vitamin C. It also contains sulforaphane and indol-3-carbinol, which scientists discovered can reduce the risk of cancer and repairs DNA. Delicious whether roasted, boiled, steamed or raw, here we have taken the white curd from the cauliflower and created a delicate soup flavored with Greek seasonings. Serve it with crusty garlic bread so your family can sop up every delicious bit from the bowl.

PREP: 15 minutes
COOK: 50 minutes

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 head of cauliflower, cored and cut into florets
  • 2 medium russet potatoes, cut into 1/2-inch cubes
  • 2 cups chicken broth
  • 4 cups water
  • 3 teaspoons Greek seasoning
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper, ground
  • 1 tablespoon lemon juice
  • 1/4 cup heavy cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup fresh flat-leaf parsley, chopped (optional, for garnish)

DIRECTIONS

  1. Heat oil in a Dutch oven. Sauté onion and garlic until softened, about 5 to 7 minutes.
  2. Add vegetables, chicken broth and water to pot; stir. Bring mixture to a boil; reduce heat to low and cook for 25 to 30 minutes or until vegetables have softened.
  3. In batches, spoon soup into blender until half full and puree until smooth. Transfer to a large bowl and repeat until all of the soup has been processed.
  4. Return soup to Dutch oven. Add Greek seasoning, salt, pepper, lemon juice and heavy cream; stir. Simmer on low for 10 minutes.
  5. Serve in bowls and top with cheese and flat-leaf parsley.

TIP: Reserve the green parts of the cauliflower plant to use when making your own vegetable stock.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Food, Soups, Vegetables Tagged with , , , ,

Broth, Stock and Barrel – Part II: Beef Stock

October 7, 2011 by 1 Comment

Beef Stock

A long cook time, big beef bones and roasted veggies combine to create a smoky, rich stock and a marvelous flavor base for classic dishes.

The best things in life don’t come about very quickly, and that is true of our homemade beef stock too. Using big beef bones and roasted veggies, this thick, dark stock simmers for several hours to build a smoky, rich flavor base for your favorite dishes, including our Salisbury Steak.

PREP: 19 minutes
COOK: 7 hours

INGREDIENTS

  • 5 pounds beef bones
  • 2 large carrots, quartered
  • 3 large onions, quartered
  • 2 celery ribs, quartered
  • 4 quarts cold water, divided
  • 1/4 cup tomato paste
  • 8 fresh parsley sprigs
  • 4 fresh thyme sprigs
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves
  • 3 garlic cloves, pressed

DIRECTIONS

  1. Place first 4 ingredients in a large roasting pan; roast, uncovered, at 500°F for 45 minutes to 1 hour or until well browned, turning occasionally.
  2. Transfer bones and vegetables to a stockpot. Add 2 cups water to roasting pan; bring to a boil over medium-high heat, stirring to loosen bits that cling to bottom of pan; pour into stockpot. Add remaining 3 1/2 quarts water and tomato paste to stockpot. Tie parsley, thyme, and remaining ingredients in a bundle. Add to stockpot.
  3. Bring to a simmer; simmer, partially covered, 6 hours. Skim fat and foam off top of stock after first 10 minutes of simmering.
  4. Line a large wire-mesh strainer with a double layer of cheesecloth; place over a large bowl. Use a ladle to strain stock. Discard solids. (Using a ladle and avoiding sediment in bottom of pot prevents cloudiness.) Cool stock slightly.
  5. Cover and chill stock; discard solidified fat from top of stock.

TIPS: Store stock in a tightly covered container in refrigerator up to 3 days, or freeze up to 3 months.

YIELDS: 8 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Beef, Cooking Basics, Food, Soups Tagged with , , , , , ,

Cream of Mushroom Soup

September 21, 2011 by 1 Comment

Cream of Mushroom Soup

Our Cream of Mushroom Soup has a delicate and earthy flavor that is delicious on its own or used in your favorite recipes.

Growing up, soup usually consisted of popping open a can of Campbell’s Condensed Soups. I thought I was getting fancy if it wasn’t pressed into a gelatinous mass in a tiny can. Not to knock canned soups, because I still use them on occasion, but as I grew older and learned to cook, I quickly discovered how simple and healthy making homemade soups from scratch could be. I love this recipe for its delicate flavor. Serve with an eight course dinner or with salad and bread for a tasty lunch or dinner. It can also be stored in an airtight container or resealable plastic bag in the freezer for up to three months and utilized in recipes like Chicken & Rice or Salisbury Steak.

PREP: 15 minutes
COOK: 15 minutes

INGREDIENTS

  • 1/4 cup onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 cups sliced fresh mushrooms
  • 1 tablespoon fresh sage, chopped
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup half-and-half or 1/2 cup of milk and 1/2 cup cream
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

DIRECTIONS

  1. In a large saucepan, sauté onion and garlic in butter until tender. Add mushrooms and sage; sauté until tender. Add flour and broth to mushroom mixture and stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Summer Corn Chowder

September 8, 2011 by Leave a comment

Summer Corn Chowder

Filled with sweet corn, smoky jalapenos and refreshing cilantro, our Summer Sweet Corn is spicy and delicious.

Light enough for summer, but tasty enough to eat anytime, our Summer Corn Chowder delivers a cornucopia of flavor. Sweet corn, smoky jalapenos, and refreshing cilantro combine to create a succulent soup perfect for lunch or dinner. Serve on its own with crackers, crusty bread, or with your favorite sandwich or salad.

PREP: 10 minutes
COOK: 35 minutes

INGREDIENTS

  • 4 ears of fresh corn or one 10-ounce package frozen whole kernel corn (2 cups)
  • 1 15-ounce can of Mexican corn blend
  • 2 tablespoons heavy cream
  • 2 cups chicken broth
  • 1 14.5-ounce can baby sweet peas
  • 2 jalapenos, seeded and chopped
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon ground white or black pepper
  • 1 1/2 pound ham steak, trimmed of fat and cubed (about 2 cups)
  • 1/4 cup cilantro, chopped
  • 2/3 cup fat-free milk or one 5-ounce can evaporated fat-free milk (2/3 cup)
  • 1 teaspoon Worcestershire sauce
  • Fresh cilantro sprigs (optional)

DIRECTIONS

  1. If using fresh corn, remove husks and discard. Use a vegetable brush to remove silks; rinse corn. Holding each ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
  2. In a blender, mix can of Mexican corn blend and heavy cream. Pulse until creamy and smooth, set aside.
  3. In a large saucepan, bring fresh or frozen corn, broth, peas, onion, jalapenos, 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and pepper to boiling; reduce heat. Simmer the chowder, covered, for 5 to 7 minutes or until corn and onion are tender.
  4. Meanwhile, in a large skillet, preferably cast iron, cook ham over medium heat until cooked through, about 5 minutes; remove from heat.
  5. Stir creamed corn, ham, cilantro, milk and Worcestershire sauce into chowder. Simmer for 25 minutes. If you like, garnish each serving with a fresh cilantro sprig.

YIELDS: 6 (1 1/3-cup) main-dish servings

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Food, Main Dishes, Soups, Vegetables Tagged with , , , , , , , , ,

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