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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: October 30, 2011

30/10/11 Butternut Squash Soup With Coconut & Ginger


RECIPE

Serves Many

A CookTale

In early Fall and Winter, Squash takes center stage. With so many types to choose from and so many ways to prepare them, they are most likely high on the list of seasonal vegetables. As the weather cools down, they heat up. Butternut Squash soup is so popular, Google lists almost 4 million recipes and methods. Hard to believe!

INGREDIENTS

1 Butternut Squash (3 to 4 pounds)—halved lengthwise, peeled & seeded
4 TB of Butter
Kosher Salt & freshly ground Pepper
1 TB of EVOO
1 medium Onion, finely chopped
1 Leek, white & tender green part only (thinly sliced)
2 TB of fresh Ginger (minced)
1 tsp of Curry Powder (I prefer mild)
1/2 Cup of White Wine
6 Cups of Chicken Broth (or water)
1 Cup of unsweetened Coconut Milk
1 Fresh Thyme sprig

METHOD

1. Preheat the oven to 350F degrees. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 TB of the Butter, season with Salt & Pepper. Roast the Squash for about 1 hour & 20 minutes or until tender; cut into large pieces.

2. Meanwhile, in a large soup pot, melt the remaining 3 TB of Butter & the 1 TB of EVOO. Add the Onion, Leek, Ginger & Curry Powder. Cook over moderate heat until lightly browned. Add the Wine & cook until evaporated.

3. Add the roasted Squash, Chicken Broth or Water, Coconut Milk & Thyme sprig. Simmer over moderately low heat for 20 minutes.

4. Discard the Thyme sprig. Puree the soup with an immersion blender or electric blender until smooth. Season with Salt & Pepper. Ladle the soup into bowls & serve.

Note: It’s optional to garnish the soup with chopped Chives, Parsley and/or Sour Cream.

30/10/11 Boneless Leg of Lamb, With Roasted Baby Potatoes, Artichokes, Zucchini & Mushrooms


RECIPES

A CookTale

For a small dinner party, the availability at Woodstock Meats (our local village market) of a two and a half pound boneless leg of lamb (vs. a seven pound whole leg) is a well appreciated money saver. For last evening’s dinner for three, the Boneless Lamb was cut in half, to be enjoyed at another occasion. The remaining pound and a quarter for the main course was enough to fill three plates and satisfy three appetites .

RECIPE Roasted Baby Potatoes

Serves 3

INGREDIENTS

1 Pound of Baby Potatoes (halved & placed in acidified water)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 425F degrees.

2. Drain & dry the Potatoes on paper toweling.

3. Add them to a mixing bowl with Salt, Pepper & EVOO. Gently toss to combine.

4. Place them in a single layer on a non-stick baking sheet . Roast for about 30 to 40 minutes or until the skin is wrinkled & the Potatoes are tender & browned.

RECIPE Roasted Artichokes, Mushrooms & Zucchini

INGREDIENTS

12 Ounces of Frozen Artichoke Hearts (defrosted)
8 Ounces of White Mushrooms (quartered)
2 Medium Zucchini (cut to 1/2″ dice)
2 TB of EVOO
Kosher Salt & Black Pepper (to taste- be generous)
A dash of Red Pepper Flakes

METHOD

1. Heat the oven to 425F degrees.

2. In a large bowl add the three prepared vegetables, the Salt & Pepper, Red Pepper Flakes & EVOO. Gently combine.

3. Transfer in a single layer to a non-stick baking sheet . Roast for about 30 to minutes until they are tender & have taken on color*.

*Note: They can conveniently roast with the Potatoes.