Bring on the chowda... a la butternut squash

Ok. So I know I have been fairly inadequate in keeping this blog humming. I'm in a blog lull, so I'm throwing out a recipe I created for the fall. Not to sound conceited, but it is so delicious. Tested and approved by parents, the in laws, and the tough toddler crowd of the house this chowder is packed full of flavor. My only regret is that I didn't take a picture.

In any case, this was inspired in part by Emeril Lagasse who created a Winter Squash Chowder, but I thought it lacked some flavor [like I have any validation in the fine cuisine department]. So I focused solely on the butternut variety, added carrots and celery and extra herbs.

Butternut Squash Chowder

Serves: 4-6
Ingredients
1/2 cup chopped bacon
1 cup sliced leeks, rinsed and drained in colander
1 cup diced red-skin potatoes
1 cup carrots, sliced thin [or shredded]
3 celery stalks, sliced thin
2 cups diced butternut squash
1 quart chicken stock
1 cup cream
1 tablespoon chopped sage
1 tablespoon chopped parsley
Salt and pepper

Directions
In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.
In bacon fat saute leeks for 3 minutes. Add potatoes, carrots, celery, and squash. Cook, stirring, 5-10 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. I used my immersion blender at this point to thicken the soup a bit, but that's purely optional.
Add cream and herbs. Season to taste with salt and pepper and stir in bacon bits. To serve, spoon into hollowed-out squash or warmed tureen with crusty sourdough bread.

Bon appetit!

Chicken noodle soup: take two!

Last week there were a few seriously gloomy, wet n' sloppy days after an early warm gorgeous [and addictive] Spring day. The tease of mother nature inspired me to make some soup, but I was in the mood for something crave when the weather makes my joints ache: vietnamese pho [pronounced fuh].

Pho is delicious and has so many layers of flavor and I cannot get enough of it when it's cold. So this Fall, when I tried a Rachael Ray taste-alike recipe I fell in love with the possibility I could make something similar to pho at home. Not the same, but very similar. The key ingredient to the flavor in this dish is the ginger [duh] and the Chinese five spice powder. If you make this DO try to locate the powder, because it is difficult to duplicate at home a la Martha Stewart style. Also, it's not listed in the original RR recipe, but I use fresh cilantro as a garnish and I think it adds more to the overall flavor.


Ginger Vegetable Chicken Noodle Bowl
[serves 4 very large portions]
Ingredients
2 T vegetable oil
1 lb boneless skinless chicken tenders/breast/thigh cut into bite-size pieces
4 garlic cloves, minced/grated
1 [2-inch] piece ginger, peeled and cut into thin matchsticks or grated
1 cup shredded carrot
Salt & Pepper
2 teaspoons ground cumin
2 teaspoons Chinese five spice powder
6 cups chicken stock
1/2 lb vermicelli [i.e. thin spaghetti]
4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks 2 cups fresh crisp bean sprouts [do not try using canned... they are slimy, salty and mushy!]
Cilantro, chopped [optional]

Directions
Heat a medium sized pot over med-high heat and add the vegetable oil. Add the chicken, and cook until lightly browned, or about 3 minutes. Next, stir in the garlic and ginger. Add the carrots, season with salt and pepper, and add the cumin and five-spice powder.
Add the stock and bring soup to a boil. Drop in the vermicelli and decrease heat to a simmer and cook for 3 minutes.

Lastly, add the scallions and bean sprouts. Turn off the heat and let the soup stand for 5 minutes. Adjust seasonings, garnish with cilantro [if using] and serve.

Nothing can make you feel better than the cliche hot bowl of soup. Well maybe a cosmo can do the trick [for me]. Or a day on the beach [for me]. Or a massage. Okay maybe no other comfort food can make you feel better like the affects of a hot bowl of soup. Next time, give this Asian inspired noodle bowl a try and I promise you will come back for more.

When in doubt, and it's cold: roast!

Ok. So not a pot roast. No no. Although the meat lovers out there would salivate over a juicy pot roast done to perfection, my idea of a fabulous roast includes vegetables.

Slide over carnivores, and feast your taste buds on this not so traditional method of roasting, but in my opinion offers a far greater taste than a hunk of meat. No offense.

Charred Tomato Soup [adapted from Rachael Ray]
6 ripe plum tomatoes, halved
1 small red onion
2T EVOO, and extra for drizzling
1/2 t crushed red pepper flakes
3 garlic cloves, chopped
1 quart chicken stock or broth
1 cup heavy cream (or half-and-half, regular or fat-free)
20 fresh basil leaves, shredded or torn

Preheat the broiler to high.
Arrange the plum tomato halves skin side down with the onions on a rimmed cookie sheet. Drizzle EVOO on the vegetables and season with salt and pepper. Broil for about 4 minutes, flip and continue to broil for 3 minutes or until the tomatoes and onions are slightly charred.
Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth.
Preheat a soup pot over medium high heat. Add the 2T of EVOO, garlic and the 1/2 tsp of red pepper flakes. Saute the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, add the cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes.
When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper.

This soup is amazing. It actually calls to be served with pesto-prosciutto stromboli's, which I admit are equally delicious. However, posting a recipe with meat would defeat the purpose of my intent for this to be vegetarian-minded. But really. This soup is awesome and perfect this time of year. It also freezes really well. I often double or triple the recipe and freeze several containers.

Enjoy. No filet but just as delish!