Buttery-nut

I refined a butternut squash soup recipe today that I first concocted last fall. It's an Italian spin on an autumn classic, and I hope you enjoy it if you try it.

Italian Butternut Squash Soup

-2 butternut squash, peeled, seeded and cut into chunks

-1 quart chicken stock

-5-6 fresh sage leaves, finely chopped

-1/3 cup parmigiano-reggiano cheese, freshly grated

-1/3 lb. pancetta (Italian bacon)

-Olive oil, salt and pepper

Preheat oven to 400 degrees F. Spread squash chunks on a baking sheet, drizzle with olive oil, and roast until browned and soft, about 35 minutes. Cook pancetta in a medium pan and drain on paper towel. Place roasted squash in a food processor, add about 1/3 of the stock, and blitz until combined. Mixture will be very thick. Add pancetta, cheese and sage and then, with the motor running, add the remaining stock. The texture should be whipped like mashed potatoes. Reheat on the stove and serve.

Note: A great variation, for those who like spicy things, could be to add some crushed red pepper flake to the soup while it's in the food processor.

Long overdue update

Sorry to have taken so long to update. The semester is more than halfway over and the work keeps piling up. I was also in Spain for a class for a week earlier this month (and got quite a few recipe inspirations, so check back for what I come up with!). In the last few days, I've made quite a lot:

1) White-whole wheat banana almond bread from the King Arthur Whole Grain Baking Book

2) Chicken-veggie soup, this time with lots of the season's first kale

3) Turkey hash with poached eggs

4) Salmon in tarragon broth

The last one was inspired by a dinner I had at a favorite local restaurant over the weekend while my best friend was here to visit. Salmon first pan-crisped in olive oil, then finished in a tarragon broth with wild mushrooms and asparagus and mashed potatoes. So good. Here's my attempt at it:

Salmon in tarragon broth

-One 1/2 lb. salmon fillet, washed and patted dry

-1 cup vegetable broth

-2 tbsp. olive oil

-2 scallions, ends removed and rinsed clean, chopped into 1/2" slices

-1 clove garlic, minced

-1 tbsp. fresh tarragon leaves

-2-3 asparagus spears, chopped into 1/2" slices

-Whatever wild mushrooms you like, chopped into 1/2" slices

Heat 1 tbsp. of the olive oil in a wok (sounds crazy, I know. Just go with it) over medium-high heat. Add garlic and then salmon. Cook salmon about 4 minutes/side, until crisp. Add broth and other remaining ingredients, cover and cook for about 15 minutes or until vegetables are just done. Serve over mashed potatoes.

If you want the hash or soup recipes, let me know! I have a final this week, a paper due next week and the MPRE, so postings might be light, but I'll be back soon!

Much love,

Kira

Something new to do with pumpkin

I got the inspiration for this at my friends Anne & Mike's wedding, where amongst the appetizers were pumpkin quesadillas.  This experiment was successful!  They're very easy and very delicious. 

Pumpkin tostadas 

-4 corn tortillas

-1 turkey breast, roasted, cooled and shredded

-6 oz. queso fresco (Mexican white cheese), shredded

-1/3 cup canned pure pumpkin 

-2 chipotle peppers, chopped and seeded OR chipotle Tabasco sauce to taste

-Fresh cilantro to garnish 

Preheat oven to 450 degrees F.  Place tortillas on a baking sheet.  Spread each with about 1 tbsp. pumpkin.  Top with turkey breast, chipotle pieces (if using) and cheese.  Bake until edges are deep golden brown and cheese is melted, about 10-15 minutes.  Top with cilantro and serve. If using Tabasco sauce, add a few dashes to each before serving.

Serves two.