Roasted Winter Squash Soup

Creamy and Savory Winter Squash Soup

On a cold and dreary night, there is no better dinner than soup!  This is easy and delicious. Grab your crockpot and you are ready to make a fabulous dinner with very little effort.  If you have an immersion blender, this will really help you to get the right texture.

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Yield: 6-8 hearty servings      Prep time: 30 minutes to prep, 3 hours to cook     Difficulty: EASY

Ingredients:

1 whole butternut squash
1 whole buttercup squash
2 tbs olive oil
1 large apple, peeled and quartered
1 large shallot, chopped and sauteed in butter until beginning to brown
1 large carton of chicken stock
1 tbs chopped fresh rosemary
1 tbs chopped fresh sage
1 tsp ground black pepper
salt to taste
1/4 cup 1/2 & 1/2 (can be eliminated to save calories!)

Toppings:
(use any one of these or combine as you like!)
Crispy pancetta or thick cut bacon crumbled
Sauteed portobello mushrooms (cooked until well browned and slightly crispy)
Asiago cheese
Dollop of Greek yogurt

Instructions:

1. Cut the squash into large chunks  and remove seeds (no need to peel). Cover the squash with olive oil. Roast on a rimmed sheet for 35 min at 350F.  Squash should be slightly tender an browned on edges.  Let it cool and scoop out the squash.
2. Put the squash and all other ingredients (except 1/2 & 1/2) into large crockpot. Add more water to cover ingredients if there is not enough liquid.
3. Cook on low for several hours (usually 3+)
4. Use immersion blender to puree soup.  Taste to adjust seasoning.
5. Add 1/2 & 1/2 if desired.

ENJOY!!!

Roasted Root Vegetables

Roasted Root Vegetables-the perfect side dish!

This side dish is colorful, tasty, and easy to make--all important factors at this busy time of the year.  I will be serving it with my Christmas ham because I love it and because the colors are so beautiful.

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yield: ~6-8 servings  prep time: ~15 minutes to prep veggies, 45 minutes to roast  difficulty: super easy

Ingredients:

1 peeled and cut butternut squash

1 peeled and cut buttercup squash

1 large bunch of carrots peeled and cut diagonally

3 sweet potatoes peeled and cut

1/4 cup honey

1 tsp ancho chili powder (or more if you like it spicy)

1 tsp garlic powder

11/2 tsp sea salt

Freshly ground black pepper

2 tbs sesame seeds

2 tsp chopped fresh rosemary

generous amount of olive oil

Instructions:

1. Prepare all veggies and put them in a large roasting pan
2. Add oil, honey, herbs and spices
3. Toss until veggies are well coated
4. If it seems dry, add more oil
5. Roast at 350 F for about 45 minutes
6. Stir several times during roasting
7. Veggies and sesame seeds should be browned and caramelized

Gingerbread Muffins with Cream Cheese Filling

Streusel Topped Gingerbread Muffins with Cream Cheese Filling

I love gingerbread! It smells like the holidays when it is baking and it tastes sweet, spicy, and rich.  I knew I wanted to create a muffin with a cream cheese filling in the middle but it was more challenging than I anticipated.  The filling was cooking right into the muffin instead of making a distinct center.  After a bit of research, I came across a method that worked very well.  The filling was placed in the freezer for 1 hour. When the semi frozen filling was scooped into the muffin tin, it really held its shape during baking.  The second challenge was getting enough ginger flavor.  In addition to ground ginger, I used 1 teaspoon of freshly grated ginger.  It really upped the flavor.  The streusel adds a buttery, sweet topping.

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yield: ~12 muffins prep time: ~1  hour   difficulty: easy

Ingredients:

• 6 oz cream cheese (room temperature)
• ¼ cup powdered sugar
• 1 egg
• 1/2 tsp vanilla
• 1/4 lb butter, melted
• 1/3 cup brown sugar
• 1/3 cup molasses
• 1 tsp vanilla
• 1 egg
• 1 tsp baking soda
• 1 tsp ground cloves
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp freshly grated ginger
• 1/4 tsp salt
• 1 1/4 cups flour
• 1/3 cup hot water

Streusel

1/4 cup butter (browned)

1/2 cup flour

1/4 cup brown sugar
1 tsp cinnamon

pinch of salt

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Procedure:

Combine the powdered sugar, cream cheese , egg and vanilla.  Place in freezer for at least 1 hour

Preheat oven to 350F. 

Cream the butter and brown sugar. Add the molasses, vanilla, and egg and mix to combine. Mix in the baking soda, spices, and salt. Add in the flour and hot water and mix to combine.

For the streusel, cook the butter until it is a deep chestnut color.  Cool slightly.  Mix into flout/sugar until it is moist and crumbly.

Place about 2 Tbsp batter into the bottom of muffin tins. Place a rounded tablespoon of the frozen sweetened cream cheese on top of the batter. Cover with another 2 Tbsp batter and  sprinkle streusel over the top.

Bake for 20 to 25 minutes.

Thanksgiving Pumpkin Pie- Updated

Delicious Pumpkin Pie 

This past weekend, it was cold and cloudy.  I wanted the house to smell like cinnamon and pumpkin so I made this delicious pie!  I played around with the traditional recipe by adding mascarpone cheese, egg yolks, and extra cinnamon and ginger.  Too bad you weren't here for dessert--it was great!

The best part of pie is the crust.  This one is made with all butter and it rolls out like a dream.  The secret to flaky crust is the pockets of butter that remain when you roll out the dough.  Fit the rolled out dough into a 9" pie plate.  Brush the inside of crust with a slightly beaten egg white.  It will keep the crust from getting soggy.

Mix the Mascarpone, sugar, salt until incorporated.  Add the pumpkin puree and spices. In a separate bowl, mix the egg, egg
 yolks, heavy cream, melted butter and vanilla.  Add to the pumpkin mixture and whisk until the ingredients are smooth. Pour into the pie crust and sprinkle with nutmeg.  Bake at 375 for 45 minutes.  Cover crust if it gets too brown.  Let the pie cool completely before cutting.  Serve with a dollop of lightly sweetened whipped cream.




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yield: ~8-10 servings. prep time: ~1  hour 30 minutes  difficulty: easy

Ingredients Pie Filling:
2 cups canned pumpkin
8 ounces Mascarpone cheese
1 cup sugar
1/4 tsp salt
1 egg, 2 yolks
1 cup 1/2 &1/2
1/4 cup melted butter
1 tsp vanilla
1 1/2 tsp cinnamon
3/4 tsp ginger
1/8 tsp nutmeg

Procedure:

• Whip Mascarpone until light and fluffy
• Mix in sugar, salt, and pumpkin and spices
• In a separate bowl, mix egg and egg yolk
• Add the 1/2 & 1/2, melted butter and vanilla
• Mix the egg/cream mixture with pumpkin/cheese until very smooth
• Pour into pie crust
• Sprinkle top with nutmeg
• Bake at 375F for 45-50 minutes
• Cover the crust if it gets too dark

Ingredients Pie Crust:
Makes 2 generous 9" crusts--you will only need one for this recipe.  Crust may be frozen between sheets of parchment once rolled out.
1 cup unsalted butter
2 1/2 cups flour
1 tsp salt
1/2 cup ice water or more if too dry

Procedure: 

• Cut the butter into very small cubes
• Mix butter and flour and salt until it is in pea sized clumps ( I cut the butter in with a pastry cutter.  You can also use two butter knives)
• Add water 1 tablespoon at a time until mixture just begins to form a ball
• Gently knead a few times to bring the dough together
• Wrap tightly in plastic wrap and refrigerate for at least an hour
• Roll out on a silicone mat with a small amount of flour

Last of Summer Tomato-Fontina Torte

Tomato-Fontina Torte with crispy Prosciutto

When I was at the farmer's market last week, I noticed bins overflowing with the end of summer tomatoes.  They were not going to win any beauty contests but they were ripe and they smelled really good.  I knew I wanted to cook with them but they were too nice to just make a sauce.  This torte is rich and delicious.  With a salad, it is the perfect dinner.

The dough needs to chill so make it first.  It is more like shortbread than traditional pie crust--the best part is that you don't have to roll it out.  Once all the ingredients are combined, you knead the dough until it is pliable then press it onto the bottom and 3/4 up the sides of 9" springform pan.  Chill for at least an hour or even overnight.

While the dough is chilling, slice the tomatoes  into 1/4" slices--or thicker if you want a more rustic torte.  Lay the slices on paper towel covered cooking sheets.  Sprinkle with salt.  This will cause them to release some of their juices so the torte is not runny.  After 30 minutes press a paper towel on the top of the slices to get them fairly dry.

Sprinkle 2 tablespoons of toasted panko in the bottom of the crust. Top with 1/3 of the tomato slices.  Scatter half of the crisp Prosciutto and half the Fontina-Romano cheese mixture.  Repeat with remaining 3 Tablespoons of panko, another 1/3 tomatoes, and the remaining prosciutto and cheese mixture.  Top with final layer of tomatoes and 1 tablespoon panko.  Sprinkle top with 1/4 cup Romano cheese and a drizzle of olive oil.

Bake on a baking sheet until crust is golden and cheese is melted.  About 45 minutes.  Cool for one hour before removing the springform ring.  Can be served cold or at room temperature.

My Birthday Cake!!

Vanilla bean cake with salted caramel mascarpone filling with chocolate ganache

I began researching and experimenting with this recipe about one month ago.  I knew I wanted a cake that had a pronounced vanilla taste and enough structure to hold up the dense mascarpone cream filling. The cake in this recipe is absolutely great and can be used as the base for many desserts.  This cake fed 12 people with a large wedge of leftover deliciousness that we ate for breakfast for many days--I'm pretty sure that birthday cake does not have any calories for the birthday girl!

The most important ingredient in the cake is the vanilla.  Make sure you use a fresh vanilla

bean. Carefully open the pod with a sharp knife and scrape out all of the paste.  To begin making the cake, cream the butter and sugar on high until very light and fluffy.  Beat in the eggs one at a time. Stir in the vanilla then alternate the wet and dry ingredients beginning and ending with the dry ingredients.  Divide the batter between two 8" layer pans that have been lined with parchment paper.  Bake at 350 F for 30 minutes.  Cool for 15 minutes in pans then turn out onto a wire rack.  Once cakes are completely cool, slice each cake in half using a long serrated knife.  Spread 1/8 cup salted caramel on the cut side of each layer.

The filling and frosting combine whipped mascarpone, salted caramel, and heavy cream.   In a large bowl, combine mascarpone and 1/2 cup salted caramel, 2 tbs sugar, 1 tsp vanilla, and a pinch of flaked sea salt. Beat on high until very fluffy.  In a separate bowl, whip the cream

until it begins to thicken.  Fold the two mixtures together and keep whipping on high until it is very thick.  Refrigerate for 30 minutes.

The ganache is very easy to make.  Don't make it until you are ready to assemble cake so it will be pourable. Heat heavy cream until it is scalded but not boiling. Remove from heat and add chopped chocolate.  Stir until chocolate is melted and glossy.  It should be slightly warm when you pour it over the layers and top.  If it is too warm it will slide off.  Use an offset spatula to smooth out the chocolate between the layers and on top of the cake.  The cake should be refrigerated overnight so the layers can set up.

Crab Cakes with Corn Tomato Salsa and Remoulade

Crab Cakes on Grilled Bread with Salsa and
Remoulade

Rich, fresh, briny crab lightly coated with panko and sauted in olive oil...perfect snack, lunch or dinner!

When I started making these on a Saturday afternoon, I had every intention of taking pictures and blogging about the recipe.  As got got into the work, I realized that there are many steps and ingredients that most people don't have in the pantry so I decided to not break down the steps and take pictures for my blog.  I posted the final product on my Facebook page and figured that would be the end of it.  However, more than a few of my friends asked for the recipe so here I am blogging about them--without all the pictures I usually post.  If you have any question or comments please just send me a message and I will hopefully be able to help you!