2 medium butternut squashes
2 Tbsp brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp salt
1 - 2 c apple juice and/or water
3 - 4 Tbsp butter
2 bananas, cut into slices
1/4 c maple syrup
Preheat oven to 400 degrees. Cut squashes in half lengthwise and scrape out seeds and pulp. Cover the bottom of two baking dishes with water and lay squashes cut-side-down in pans. Bake for 45 min - 1 hr or until you can easily pierce through the skin of the squash with a fork. Let squash cool until you can handle it. Scrape out the flesh. You can either scrape it into a blender, if you want a smoother consistency, or right into the soup pot to mash with a potato masher if you want a chunkier consistency.
In soup pot, combine squash with brown sugar, cinnamon and salt to taste. Add enough apple juice or water (or a combination of the two) to give you the consistency you prefer. Add butter. Cook over medium heat, stirring frequently, until soup bubbles and is cooked through, and butter is melted.
While soup is cooking, in a separate pan, combine bananas and maple syrup and heat through, stirring to coat bananas.
Ladle soup into bowls and garnish with a generous spoonful of bananas. Drizzle any extra maple syrup over the top of soup.
Serves about 6 as a side dish.
NOTES
Adapted from recipe of the same name at culinarycovers.com.
All amounts are approximate. I didn't actually measure anything -- just added a little of this and a little of that until the texture and taste were right.
The bananas really make this soup something special.
Kid ratings: 7-year-old gives it 7/10, 4-year-old gives it 100/39.
Monday, November 9, 2009
Monday, June 29, 2009
Lemon Risotto with Asparagus and Salmon
4 - 41/2 c chicken or vegetable broth
1 Tbsp oil
1 clove garlic, minced
1 medium onion, finely chopped
1 1/2 c arborio rice
2 tsp finely grated lemon zest
3/4 c dry white wine, room temperature
3/4 lb asparagus, ends trimmed, cut into 1" lengths
1/4 tsp sea salt
1/4 tsp black pepper
18 oz salmon, cut into 1" square pieces
3 Tbsp grated Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
6 Tbsp chopped fresh chives
In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garli, rice and lemon zest and stir to coat rice. Cook until edges of rice begin to turn translucent, about 2 minutes.
Add wine, reduce heat to medium low and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 c warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 c broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12-15 minutes total. If rice is not chewy at this point, add 1/4 c broth or water and stir until it's absorbed.
Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper and salmon. Stir to mix and continue to cook, stirring occasionally (and gently, to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese, lemon juice, and 4 Tbsp of the chive, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp chives.
NOTES
From Hannaford.
Untried.
1 Tbsp oil
1 clove garlic, minced
1 medium onion, finely chopped
1 1/2 c arborio rice
2 tsp finely grated lemon zest
3/4 c dry white wine, room temperature
3/4 lb asparagus, ends trimmed, cut into 1" lengths
1/4 tsp sea salt
1/4 tsp black pepper
18 oz salmon, cut into 1" square pieces
3 Tbsp grated Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
6 Tbsp chopped fresh chives
In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garli, rice and lemon zest and stir to coat rice. Cook until edges of rice begin to turn translucent, about 2 minutes.
Add wine, reduce heat to medium low and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 c warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 c broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12-15 minutes total. If rice is not chewy at this point, add 1/4 c broth or water and stir until it's absorbed.
Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper and salmon. Stir to mix and continue to cook, stirring occasionally (and gently, to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese, lemon juice, and 4 Tbsp of the chive, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp chives.
NOTES
From Hannaford.
Untried.
Wednesday, June 3, 2009
Tarragon Marinade for Vegetables
1/2 cup olive oil
3 Tbsp strained lemon juice
3 Tbsp cider vinegar
1/8 tsp pepper
1 tsp salt
1 clove garlic, peeled and minced
2 Tbsp minced, fresh tarragon or 1 Tbsp dried
Combine all the ingredients and beat for 2 minutes, or process in a blender for 1 minute at low speed. Pour over warm vegetables and allow to marinate for several hours before serving.
Makes 3/4 cup.
NOTES
From herbs2000.com.
Soooo good, eaten both immediately or left to sit for a few hours.
I've used this over roasted root vegetables such as potatoes, carrots and parsnips.
3 Tbsp strained lemon juice
3 Tbsp cider vinegar
1/8 tsp pepper
1 tsp salt
1 clove garlic, peeled and minced
2 Tbsp minced, fresh tarragon or 1 Tbsp dried
Combine all the ingredients and beat for 2 minutes, or process in a blender for 1 minute at low speed. Pour over warm vegetables and allow to marinate for several hours before serving.
Makes 3/4 cup.
NOTES
From herbs2000.com.
Soooo good, eaten both immediately or left to sit for a few hours.
I've used this over roasted root vegetables such as potatoes, carrots and parsnips.
Sunday, May 31, 2009
Millionaire's Shortbread
Shortbread Base:
3/4 c butter, softened
1/3 c sugar
2 tsp vanilla extract
1 c all-purpose flour
1/2 c cornstarch
1/2 tsp baking powder
Caramel Filling:
1/2 c butter
1/2 c sugar
1/4 c golden syrup or dark corn syrup
1 (14 oz) can sweetened condensed milk
2/3 c (4 oz) semisweet chocolate chips
Preheat oven to 350 degrees. Line and 8" or 9" square pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.
Shortbread base: In a large bowl, using an electric mixer on medium speed, cream butter and sugar until smooth and lightened in color, about 2 minutes. Scrape down sides and bottom of bowl and beaters as needed with a rubber spatula. mix in vanilla. Sift together flour, cornstarch and baking powder and add to bowl. Mix on low speed until dough forms large clumps and holds together, about 1 minutes. If dough is too heavy to clump together with the mixer, use hands to push it together. Use fingers to press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25-30 minutes.
Meanwhile, prepare caramel filling: place butter, sugar, syrup and condensed milk in a large saucepan and cook over medium heat until mixture comes to a boil, stirring occasionally, about 10-15 minutes. Continue boiling, stirring gently and constantly, 4 more minutes. Mixture should darken to a light caramel color. Be careful, as mixture may splatter. Remove pan from heat and pour filling over shortbread.
Let caramel filling cool for 5 minutes, then sprinkle chocolate chips over filling. Let chips soften until they melt, about 5 minutes. Use a knife or spatula to spread melted chocolate over filling.
Let chocolate set until firm, about 2-3 hours. When set, cut shortbread into squares. Remove from pan and separate pieces. Store in a tightly sealed container at room temperature for up to 3 days, or bars may be frozen.
NOTES
From Hannaford.
Untried.
3/4 c butter, softened
1/3 c sugar
2 tsp vanilla extract
1 c all-purpose flour
1/2 c cornstarch
1/2 tsp baking powder
Caramel Filling:
1/2 c butter
1/2 c sugar
1/4 c golden syrup or dark corn syrup
1 (14 oz) can sweetened condensed milk
2/3 c (4 oz) semisweet chocolate chips
Preheat oven to 350 degrees. Line and 8" or 9" square pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.
Shortbread base: In a large bowl, using an electric mixer on medium speed, cream butter and sugar until smooth and lightened in color, about 2 minutes. Scrape down sides and bottom of bowl and beaters as needed with a rubber spatula. mix in vanilla. Sift together flour, cornstarch and baking powder and add to bowl. Mix on low speed until dough forms large clumps and holds together, about 1 minutes. If dough is too heavy to clump together with the mixer, use hands to push it together. Use fingers to press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25-30 minutes.
Meanwhile, prepare caramel filling: place butter, sugar, syrup and condensed milk in a large saucepan and cook over medium heat until mixture comes to a boil, stirring occasionally, about 10-15 minutes. Continue boiling, stirring gently and constantly, 4 more minutes. Mixture should darken to a light caramel color. Be careful, as mixture may splatter. Remove pan from heat and pour filling over shortbread.
Let caramel filling cool for 5 minutes, then sprinkle chocolate chips over filling. Let chips soften until they melt, about 5 minutes. Use a knife or spatula to spread melted chocolate over filling.
Let chocolate set until firm, about 2-3 hours. When set, cut shortbread into squares. Remove from pan and separate pieces. Store in a tightly sealed container at room temperature for up to 3 days, or bars may be frozen.
NOTES
From Hannaford.
Untried.
Scottish Flapjacks
1 c (2 sticks) butter, softened
2 c packed light brown sugar
1 Tbsp golden syrup or dark corn syrup
2 tsp vanilla extract
2 c old-fashioned oatmeal
Preheat oven to 350 degrees. Line a 9"x13" pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.
In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, syrup and vanilla until blended, about 1 minutes. Scrape down sides and bottom of bowl and beaters with a rubber spatula. Add oatmeal and mix until blended, about 30 seconds.
Drop clumps of dough onto prepared pan. Using fingers, gently press dough into an even layer.
Bake at 350 degrees until bubbling and light brown, about 30-35 minutes. Remove from oven and let sit until bubbles subside and surface appears solid, about 5-10 minutes.
Cut warm flapjacks into bars. Cool in pan until firm, about 1 hour. Remove cooled bars from pan, breaking apart any that stick together. Store in an airtight container at room temperature for up to 5 days, or bars may be frozen.
NOTES
From Hannaford.
Untried.
2 c packed light brown sugar
1 Tbsp golden syrup or dark corn syrup
2 tsp vanilla extract
2 c old-fashioned oatmeal
Preheat oven to 350 degrees. Line a 9"x13" pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.
In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, syrup and vanilla until blended, about 1 minutes. Scrape down sides and bottom of bowl and beaters with a rubber spatula. Add oatmeal and mix until blended, about 30 seconds.
Drop clumps of dough onto prepared pan. Using fingers, gently press dough into an even layer.
Bake at 350 degrees until bubbling and light brown, about 30-35 minutes. Remove from oven and let sit until bubbles subside and surface appears solid, about 5-10 minutes.
Cut warm flapjacks into bars. Cool in pan until firm, about 1 hour. Remove cooled bars from pan, breaking apart any that stick together. Store in an airtight container at room temperature for up to 5 days, or bars may be frozen.
NOTES
From Hannaford.
Untried.
Saturday, May 30, 2009
Tarte au Sucre (French Canadian Maple Syrup Pie)
Crust:
1 1/4 c flour
2 tsp sugar
1/4 tsp salt
6 Tbsp cold butter, cut into 1/2" cubes
1/4 c ice water, plus additional if needed
Filling:
2 eggs
1 egg yolk
1 3/4 c packed light brown sugar
2 Tbsp flour
1/8 tsp salt
3/4 c heavy cream
1/2 c maple syrup
Garnishes:
raspberries
whipped cream
Prepare crust: stir together flour, sugar and salt. Cut in butter until butter is the size of small peas. Stir in 1/4 c ice water. Dough should look shaggy and come together when pressed into a ball. If it's crumbly, add water by the tablespoon until it just holds together but isn't sticky. Flatten dough into a disk, wrap in plastic and refrigerate 1 hour.
Preheat oven to 350 degrees. Roll out crust, then drape over a 9" pie pan (not deep-dish). Cut excess dough from edge. Crimp edges. Freeze until firm, about 10 minutes.
Prepare filling: whisk eggs and yolk lightly in a medium bowl. Add brown sugar, flour and salt, whisking until no lumps remain. Whisk in cream and maple syrup. Pour filling into chilled pie shell.
Bake pie in top third of oven until filling is deeply golden and puffed in the center but still wiggles slightly when nudged, 60-70 minutes. Check after 30 minutes. If edge is browning before center is cooked, cover edge with a foil collar and continue baking.
Cool pie completely, about 2 hours, then refrigerate for at least 1 hour. Serve chilled, garnished with raspberries and/or whipped cream.
NOTES
From Hannaford.
Untried.
1 1/4 c flour
2 tsp sugar
1/4 tsp salt
6 Tbsp cold butter, cut into 1/2" cubes
1/4 c ice water, plus additional if needed
Filling:
2 eggs
1 egg yolk
1 3/4 c packed light brown sugar
2 Tbsp flour
1/8 tsp salt
3/4 c heavy cream
1/2 c maple syrup
Garnishes:
raspberries
whipped cream
Prepare crust: stir together flour, sugar and salt. Cut in butter until butter is the size of small peas. Stir in 1/4 c ice water. Dough should look shaggy and come together when pressed into a ball. If it's crumbly, add water by the tablespoon until it just holds together but isn't sticky. Flatten dough into a disk, wrap in plastic and refrigerate 1 hour.
Preheat oven to 350 degrees. Roll out crust, then drape over a 9" pie pan (not deep-dish). Cut excess dough from edge. Crimp edges. Freeze until firm, about 10 minutes.
Prepare filling: whisk eggs and yolk lightly in a medium bowl. Add brown sugar, flour and salt, whisking until no lumps remain. Whisk in cream and maple syrup. Pour filling into chilled pie shell.
Bake pie in top third of oven until filling is deeply golden and puffed in the center but still wiggles slightly when nudged, 60-70 minutes. Check after 30 minutes. If edge is browning before center is cooked, cover edge with a foil collar and continue baking.
Cool pie completely, about 2 hours, then refrigerate for at least 1 hour. Serve chilled, garnished with raspberries and/or whipped cream.
NOTES
From Hannaford.
Untried.
Bolo de Cereveja (Portuguese Beer Cake)
3 c flour
2 tsp baking powder
1/2 tsp salt
1 c butter, room temperature
1 3/4 c sugar
3 eggs, room temperature
1 egg yolk
1 tsp vanilla or lemon extract
1 c pilsner beer
confectioners' sugar
fresh berries
whipped cream
Preheat oven to 325 degrees. Spray a 10" Bundt or tube pan with cooking spray. Use a paper towel to make sure entire surface is coated, then dust with flour.
In a medium bowl, sift or whisk together flour, baking powder and salt. Set aside.
In a large bowl, use an electric mixer on medium high to cream butter until light and fluffy, about 5 minutes. Add sugar and beat until light and fluffy, about 5 minutes. Scrape down sides, then add eggs and yolk, one at a time, mixing on medium speed until each egg is fully incorporated into batter. Mix in vanilla or lemon extract.
Add 1 cup of the flour mixture and mix until incorporated and batter is smooth. Add 1/3 c beer and mix until incorporated. Repeat this step two more times.
Pour batter into prepared pan and smooth top. Bake at 325 degrees on middle rack for 60-70 minutes, or until top is golden and a tester comes out clean. Cool in pan for at least 1 hour, then remove from pan and cool on a wire rack for another hour.
If desired, sift confectioners' sugar over surface before slicing. Serve at room temperature, garnished with fresh berries and whipped cream. Store at room temperature, well wrapped or in an airtight container. Cake may be frozen.
NOTES
From Hannaford.
Untried.
2 tsp baking powder
1/2 tsp salt
1 c butter, room temperature
1 3/4 c sugar
3 eggs, room temperature
1 egg yolk
1 tsp vanilla or lemon extract
1 c pilsner beer
confectioners' sugar
fresh berries
whipped cream
Preheat oven to 325 degrees. Spray a 10" Bundt or tube pan with cooking spray. Use a paper towel to make sure entire surface is coated, then dust with flour.
In a medium bowl, sift or whisk together flour, baking powder and salt. Set aside.
In a large bowl, use an electric mixer on medium high to cream butter until light and fluffy, about 5 minutes. Add sugar and beat until light and fluffy, about 5 minutes. Scrape down sides, then add eggs and yolk, one at a time, mixing on medium speed until each egg is fully incorporated into batter. Mix in vanilla or lemon extract.
Add 1 cup of the flour mixture and mix until incorporated and batter is smooth. Add 1/3 c beer and mix until incorporated. Repeat this step two more times.
Pour batter into prepared pan and smooth top. Bake at 325 degrees on middle rack for 60-70 minutes, or until top is golden and a tester comes out clean. Cool in pan for at least 1 hour, then remove from pan and cool on a wire rack for another hour.
If desired, sift confectioners' sugar over surface before slicing. Serve at room temperature, garnished with fresh berries and whipped cream. Store at room temperature, well wrapped or in an airtight container. Cake may be frozen.
NOTES
From Hannaford.
Untried.
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