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.
