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Butternut Squash Soup

Details
  • Prep Time: 20 min
  • Cook Time: 90 min
  • Ready Time: 1 hour, 50 min

Servings

6 servings

Ingredients

  • 1 butternut squash, roasted see note below
  • 3+ tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 6 cups chicken or vegetable stock
  • salt
  • black pepper
  • cup sherry

Directions

  1. In a large stock pot, over a medium heat, add the olive oil, and then the onion, carrot and celery.  Sautee for 5 minutes, until the vegetables begin to brown.
  2. Add the stock, and bring to a boil.  Simmer for 15-20 minutes, or until the vegetables are cooked and soft.
  3. Add the cooked squash, and puree in a blender, food processor, or with a stick/immersion blender.  Add the sherry (optional), and simmer fr 5 minutes.
  4. Season to taste with salt and pepper.
  • To roast the squash: preheat the oven to 400º.  On a cutting board, CAREFULLY split the squash in half length-wise.  Remove the seeds with a large spoon, and discard.  Lightly oat the cut-side of the squash with olive oil or Pam spray, and sprinkle with salt and pepper.  Place the squash cut-side down on a sheet pan, pierce the skin (the squash’s, not yours) a few times with a paring knife.  Roast in the oven until the squash I cooked through (and mushy), approx 45-60 minutes.  Remove from oven, and peel the squash when it’s cool enough to handle.
  • Other spices that work well are cinnamon, cumin, and whatever you might like
  • Yes, canned squash will work with this too

Pomegranate Molasses Cake


This cake is both simple and great tasting. The pomegranate molasses elevates this cake from a very good one to a great one with a slightly exotic flavor. This recipe, while it comes from the New York Times, was suggested to me by Carolyn Broughton-Willett, who works at AJ Hastings. Hastings is an old fashioned center-of-town store that is an essential destination for everyone in Amherst, MA. Pomegranate molasses may be hard to find. Many stores do carry it, including Whole Foods.

Details
  • Prep Time: 20 min
  • Cook Time: 35 min
  • Ready Time: 55 min

Servings

8 servings

Ingredients

  • 1 stick unsalted butter, softened plus extra to grease the pan
  • 1 1/2 cups flour plus more for dusting the pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons pomegranate molasses PLUS ONE TEASPOON
  • 3/4 cup granulated sugar PLUS 4 TEASPOONS
  • 3 large eggs
  • 1 cup confectioner’s sugar
  • 6 tablespoons light cream or milk
  • 3/4 cup roughly chopped walnuts or pecans

Directions

  1. Heat oven to 350 degrees.
  2. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
  3. Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
  4. In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
  5. Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
  6. Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
  7. Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
  8. In a small skillet or saucepan over a medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

Chicken Marbella

This is the classic 70’s recipe from the Silver Palate. Is here anyone around from the age of disco who hasn’t made this? This is an easy recipe. Just remember to marinate the chicken overnight. And you can use chicken bone-in thighs and/or breasts instead of the entire, cut-up bird.

Details
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Ready Time: 1 hour, 5 min

Servings

10 servings

Ingredients

  • 4 2 1/2 pound chickens. quartered
  • 1 head of garlic, peeled and finely pureed
  • 1/4 cup dried oregano
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • 1/4 cup flat leaf parsley or cilantro, finely chopped for garnish

Strawberry Rhubarb Sauce

Fast and easy. The perfect dessert sauce for early summer, when strawberries and rhubarb are fresh and local

Details
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Ready Time: 25 min

Servings

2 cups

Ingredients

  • 2 cups rhubarb, chopped approx 2 rhubarbstalks
  • 2 cups sliced strawberries divided
  • 1/2 cup sugar
  • 1 pinch salt
  • 1/2 teaspoon vanilla

Directions

  1. In a non-reactive saucepan, combine rhubarb, sugar, salt and the strawberries
  2. Cook over a medium heat, or until the rhubarb is tender and falling apart, about 10 minutes
  3. Stir in the vanilla and cool to room temperature
  4. Serve room temperature or chilled

Flourless Chocolate Cake Without Nuts

This is a great recipe from the late, great Gourmet Magazine, from 1997. Not only does it have a terrific taste and texture, it’s also gluten and nut free!
Details
  • Prep Time:  15 min
  • Cook Time: 25 min
  • Ready Time: 40 min

Servings

8 servings

Ingredients

  • 4 ounces semi-sweet or bittersweet chocolate not unsweetened chocolate
  • 1 stick unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
  • confectioner’s sugar for garnish

Directions

  1. Preheat oven to 375°F. Butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
  2. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift the cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
  3. Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Quinoa Pilaf

Details
  • Prep Time:
    5 min
  • Cook Time:
    15 min
  • Ready Time:
    20 min

Servings

4 servings

Ingredients

  • 2 tablespoons Olive oil
  • 1 Small Onion peeled and chopped
  • 1 Red pepper, chopped
  • 2 Garlic cloves peeled and minced
  • 1/2 cup Quinoa red or white quinoa is fine
  • 1 cup Chicken or vegetable stock, or water
  • 1/2 cup peas or 3 sliced scallions
  • salt and pepper to taste

Directions

Rinse the quinoa under cold water. Drain well.

In a medium saucepan over medium heat, add the oil. Add the onion and red pepper.   Sautee for 5 minutes, or until vegetables are starting to become tender.  Add garlic, and sauté for 1 more minute

Add the quinoa to the pan. Add water (or stock) and bring to a boil. Cover, and reduce heat to medium low. Simmer for 12-15 minutes, or until liquid is absorbed and quinoa is tender.

Add peas (or scallions), and season to taste with salt and pepper.de

Curried Chicken

Details
  • Prep Time:
    10 min
  • Cook Time:
    20 min
  • Ready Time:
    30 min

Servings

4 servings

Ingredients

  • 2 tablespoons Olive oil
  • 2 onions peeled and sliced
  • 1 1/2 pounds boneless, skinless chicken breast or thigh in 1/2
  • 14 ounces coconut milk light coconut milk works well, too
  • 2-4 teaspoons curry powder
  • mango peeled, pitted, and thinly sliced
  • tabasco or red pepper flakes optional
  • salt and pepper

Directions

  1. In a large pan, over a medium heat, add the oil, and then the onions.  Sautee for 15-30 minutes, or until they’re browned and softened.  The longer they cook, the softer they’ll be.
  2. Add 2 teaspoons of curry powder to the onions, turn the heat to medium-high, and add the chicken.  Cook the chicken until it’s browned, and mostly cooked through.
  3. Add the coconut milk to the chicken, and bring to a slight boil.  Add the mango, and simmer for 5-10 minutes, until it starts to thicken.
  4. Taste the sauce, and adjust the flavor, if needed, with curry powder, Tabasco,  and salt and pepper

Pea Soup

NOTE: if you’re making this soup with leftover turkey (and turkey stock), skip the step with simmering the chicken pieces. Just add the cooked, cut-up turkey at the end, after the vegetables are cooked.

Details
  • Prep Time: 20 min
  • Cook Time: 120 min
  • Ready Time: 2 hour, 20 min

Servings

6 servings

Ingredients

  • 8 cups chicken or turkey stock or 4 cups stock with 4 cups water
  • 12 bone-in, skinless chicken thighs OR 4 none-in, skinless chicken breast halves (unless you’re using cooked turkey…)
  • 1 pound dried green peas
  • 4 carrots peeled and diced small
  • 2 medium onions peeled and diced small
  • salt and pepper to taste

Directions

  1. In a large soup pot, add the chicken and stock.  Uncovered, bring to a boil, and simmer until the chicken is cooked through, approximately 25-35 minutes.  When the chicken is cooked, removed from pot, and cool to room temperature.
  2. Add the dried peas to the hot stock, and simmer, covered, for approximately 1-1 ½ hours, or until the peas are soft and mushy.  You might have to add water to the pot if the liquid seems to thick.
  3. While the peas are cooking, peel and cut the vegetables.  Add them to the pot when the peas are cooked through.  Simmer for 15-20 minutes, or until cooked to your liking.
  4. While the veg is cooking, cut or shred the cooked chicken.
  5. When the veg is cooked, put the cooked chicken back in the pot, and bring back to a simmer.  Adjust the flavor with salt and pepper to taste.