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Savory Butternut Squash Soup

February 28, 2011 by Leave a Comment

I love, love, love squash.  It has always been one of my favorites growing up.  My mom often made buttercup squash, which is yummy :)   However, in watching food network, and reviewing many recipes online, in magazines and cookbooks, more often I come across butternut squash.  I had never made or even had butternut squash before, but I’ve wanted to try it for a long time.  I was not disappointed.  I must say, this soup is amazingly delicious!

Savory Butternut Squash Soup (print recipe)
3 tablespoons butter
1 shallot, minced
Pinch fresh thyme
8 fresh sage leaves
1 ½ teaspoons kosher salt
1 teaspoon pepper
6 cups (30-ounces) cubed butternut squash*
3 cups chicken stock
½ cup heavy cream
Parmigiano-reggiano, freshly grated for garnish


In a large saucepan, melt the butter over medium-low heat.  Add the shallots, and desired amount of thyme (I only use a pinc of fresh).  Fry the sage leaves in the butter until they are fragrant, remove all but two and reserve the rest for garnish.  Stir in the salt and pepper, and then add the chicken stock and squash.  Bring to a boil, then reduce and simmer until the squash is tender, about 10 minutes.  Using an immersion blender, puree the squash and then stir in the heavy cream.  Serve in a bowl with freshly grated parmigiano-reggiano and reserved sage leaves.


*I use frozen squash that is cut into cubes because it is fast and easy.  This may be hard to find.  If you can’t find it, buy a fresh butternut squash.  It’s a little more work, but totally worth it!  Cut it into quarters and remove the seeds. Drizzle with oil, and season with salt and pepper and place on a baking sheet.  Roast at 375 degrees until very soft, about 1 hour.  Remove from the oven and let it cool until it can be handled.  Scoop out the flesh using a spoon.  Finish according to the above directions.  Yields: 6 one cup servings.


Recipe is original to Easy Everyday Eats.  

Filed Under: Soups-Stews

Sour Cream Pancakes

February 27, 2011 by Leave a Comment
I love trying new pancake recipes.  They’re easy and there’s so many different things you can do!  These can be made from everything you already have in the kitchen.  They are pretty traditional, but the sour cream makes them really moist and the syrup a little less “boring.”
Sour Cream Maple Syrup (print recipe)
3 tablespoons butter
½ cup sour cream
⅓ cup pure maple syrup
½ teaspoon almond extract

Sour Cream Pancakes
1 ½ cups all-purpose flour
1 ½  tablespoons sugar
1 ½ teaspoons baking soda
½ teaspoon kosher salt
¾ cup sour cream
½ cup heavy cream
½ cup milk
1 large egg
3 tablespoons butter, melted


For the syrup, melt the butter in a small saucepan over medium-low heat.  Add all the other ingredients and bring to a boil.  Set aside and keep warm.


For the pancakes, sift and combine the flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the sour cream, heavy cream, milk, egg, and melted butter. Combine the two mixtures together by whisking.  Brush a nonstick skillet or griddle with melted butter and heat over medium heat until hot. Working in batches, pour a ½ cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven, heated to 200 degrees. Lightly butter skillet between batches as needed.  Serve pancakes with warm syrup.  Yields 6 pancakes.

Recipe is adapted from Epicurious.  
Filed Under: Breakfast

Vanilla Rice Pudding

February 26, 2011 by 2 Comments

Vanilla Rice Pudding (print recipe)
2 cups water
1 cup arborio rice
2 cups milk
1 cup heavy cream
1/4 cup sugar*
1 vanilla bean
1/2 teaspoon kosher salt
1 cinnamon stick
6 tablespoons sweetened condensed milk, divided
1/4 teaspoon ground cinnamon
Pinch of fresh grated nutmeg

*I used raw sugar.

In a large ovenproof saucepan, bring the water to a boil.  Add the rice and simmer, covered, for about 10 to 12 minutes until the rice is almost cooked.  In a bowl, whisk together the milk, heavy cream, sugar, and salt.  Add this mixture to the hot rice.  Carefully remove the beans from the vanilla stalk and stir into the mixture. Add one cinnamon stick and remaining vanilla stalk.  Cover and place in a 375 degree oven.  Cook for 40 minutes.  (The mixture will bubble up as it cooks, so make sure the saucepan is large enough so it does not boil over).

Remove from the oven and remove the cinnamon stick and vanilla stalk.  Let the mixture stand to cool and thicken for a few minutes. Using an ice cream scoop, place two large scoops in 6 pudding bowls.  Drizzle each bowl with 1 tablespoon of sweetened condensed milk and dust with cinnamon and nutmeg.  Serve warm or refrigerate until cooled.

Filed Under: Desserts

French Onion Soup

February 25, 2011 by 2 Comments
French Onion Soup {print recipe}
6 large yellow onions
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt, plus more as needed
1/2 cup dry sherry
4 to 5 bay leaves
2 cloves garlic, minced
1 bundle thyme
10 cups beef stock
1 loaf baguette, about 24 slices
1 clove garlic, cut lengthwise
12-ounces Gruyere cheese, grated
Coat a large deep pot with olive oil.  Cut the onions in thin slices from stem to root end and add them to the pot.  Sprinkle generously with salt.  Bring the pan to a medium heat. Stir the onions to coat with oil.  The onions will almost come to the top of the pan.  Don’t worry!  They will quickly reduce down to a small amount.  Cover the pot and sweat for about 15 minutes.  Remove the lid and let the onions cook low and slow to really develop their rich dark brown color and sweet flavor, at least an hour to an hour and a half.  (If the onions are too watery you may have to turn the heat to medium for awhile to cook off some of the water so the onions can caramelize.)Once they have reached the caramelized stage, add the sherry and cook until the sherry has reduced by half, working up the bits of brown that have developed in the bottom of the pan.  Add the bay leaves, thyme bundle, garlic and beef stock.  Bring to a boil and then reduce heat and simmer for at least 1 hour.  Taste and season to make sure the soup has developed a full flavor, it may need a generous amount of more salt.

Cut the baguette loaf into small slices and arrange on a cookie sheet.  Toast baguette on each side under the broiler until lightly browned.  Cut one clove garlic in half.  Take the cut edge and rub on the top of each baguette slice.  Top with a heaping pile of grated cheese.  Return to the broiler until the cheese is melted and lightly browned and bubbling.

To serve, fill crocks three quarters of the way full with the onion soup and top with two toasted baguette slices.

Filed Under: Soups-Stews

Strawberry Cake Balls

February 24, 2011 by Leave a Comment

When I started this blog I asked my students for ideas of things I could make.  Immediately they suggested that I make cake balls…  I had never heard of them before.  As soon as I started looking them up I realized that I was probably the last person on earth to know what they are. 

They sounded simple… make a cake and frosting and roll it into balls.  However, by the time you roll them, let them harden, and dip them in chocolate, it can be a little time consuming… especially since I chose to make a frosting that was a little complicated.  In the end they really were simple to make.  I sure am glad I had my niece over that night to help me out though. 
I took them into class on Valentine’s Day so my class could judge whether or not I passed the test.  They all loved them!  I will definitely be making these again!
Strawberry Cake Balls (print recipe)
1 white or strawberry cake mix, plus ingredients that the mix calls for
2 to 2 1/2 cups frosting (I used this one)
2 12-ounce bags of dark chocolate morsels
Prepare the cake mix and bake it according to the directions and cool.  While it is baking, prepare the frosting according to the directions.  (If you are in a hurry you can buy a can of frosting.  I just always prefer homemade frosting to store bought).  While the cake is still slightly warm, crumble it in a large bowl using your hands.  Stir in the frosting until it is well incorporated and of a nice consistency.  Refrigerate the mixture overnight or for several hours.  When the mixture is firm, roll into 1-inch balls and place on a cookie sheet.  Freeze for an hour. 
Next, melt the two bags of chocolate in the microwave.  Start with 30 second increments, stirring in between.  Dunk the balls into the melted chocolate using two forks.  Place on a cooling rack (so the extra chocolate can trip off), or wax paper lined cookie sheet, until the chocolate hardens.  Recipe makes about 45 balls.  Store refrigerated until ready to serve.
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Filed Under: Cakes, Desserts, Frosting
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