Holiday Recipes!!

These are the recipes that Aubrae taught us how to cook at Tuesday Nights cooking class. They were all awesome. Bon Appetite!!!

Pumpkin-White Bean Soup

1 pie pumpkin, peeled, seeded and cubed

1 lg onion, julienned

4 cl garlic, chopped

2 lg carrots, peeled and diced

White wine

Heat a small amount of olive oil in a pan, add onions and carrots and sauté till onions are translucent. Add garlic, cook till it becomes fragrant. Add pumpkin, sauté till edges begin to fade. Sprinkle w/ S&P. Deglaze pan w/ white wine.

1 qt chicken stock

1 can tomatoes

4 T oregano

2 cloves

1 bay leaf

1/2 c white beans (measured pre-soak)

Add all of the above, (plus water as needed to adjust consistency – should be very brothy). Bring to a boil, reduce to simmer and cook till beans are done.

1 bu braising greens, washed and chopped

Splash red wine vinegar

About 15 min before serving, add greens. Season to taste w/ S&P and vinegar.

Garnish w/ chopped fresh parsley

Squash Bisque

1 md acorn squash, peeled and cubed

1 md buttercup squash, peeled and cubed

1 sm butternut squash, peeled and cubed

2 lg onions, diced

5 cl garlic, chopped

2 lg carrots, diced

2 stalks celery, diced

1/2 c butter

Melt butter in pot, sauté onions and carrots till onions are translucent. Add garlic and celery, cook till fragrant. Add squash, cook till edges soften. Sprinkle w/ salt

1/2 c flour

Add flour, reduce heat to low, stir constantly to coat all veg. Cook till flour begins to toast.

1 qt chicken stock

1 qt water

Bay leaf

Add the stock, water and bay leaf, stir well to incorporate the roux. Cook till squash is tender, stirring regularly to prevent bottom from burning. Season lightly w/ salt and white pepper

Remove the bay leaf. Puree all in blender or food processor. Adjust seasoning, add a bit of nutmeg. Add 1/2 c sherry, puree till all blended.

Garnish w/ toasted pumpkin seeds and chiffonade sage.

Potato Leek

2 leeks, sliced and cleaned

8 strips bacon, chopped

2 lg potatoes, diced

2 carrots, diced

Render bacon in pot. When crisp and all fat is rendered, remove bacon and drain. Pour off excess fat. Saute leeks and carrots in remaining fat, till fragrant. Add potatoes, sauté till edges soften.

1 qt chicken stock

5-6 sprigs Thyme

Bay Leaf

Add all, plus water, if necessary, to adjust consistency, bring to boil, reduce to simmer and cook till potatoes are done. Remove the thyme stems and bay leaf. Season to taste w/ salt, pepper and nutmeg.

Add reserved bacon to serve

Roasted Tomatoes and Fennel

1 bulb fennel, julienned

Toss w/ olive oil, salt and pepper. Spread on bottom of baking dish and roast at 375 degrees for about 15 min.

2 pts grape tomatoes

5 cloves garlic

Toss liberally w/ olive oil. Season w/ salt and pepper and pour over fennel. Continue roasting about 20 more minutes, or until done.