recipes

I will update with recipes that I love.

Strawberry Shortcake Cake – so good, I’d make it every day if I could and twice on Sunday! Perfect for a summertime potluck!

Flourless Chocolate Cake – moist, rich and decadent.  Much like myself!  hmm.  Or maybe not.

Bread Recipe – Taken from my favorite recipe website, the Pioneer Woman.  Love that woman!

Frank’s Favorite Bread Pudding Recipe – and the only reason he married me.  Well, one of the reasons.  Love Martha Stewart!

The Perfect Thanksgiving Recipe – Mashed Yams in Orange Cups.  SO. DELISH!

Beer Cheese Fondue – Sooooo delish.  Nom nom nom!!!

2 thoughts on “recipes

  1. Butternut Squash Soup
    Olive oil
    1 large onion, cut into ½ inch dice
    1 large or 2 small carrots peeled and cut in ½ inch dice
    2 ribs celery, cut into ½ inch dice
    2 cloves garlic, smashed and finely chopped
    Kosher salt
    1 large butternut squash, peeled and cut into 1 inch cubes
    1 large russet potato, peeled and cut into 1 inch cubes
    2 cups white wine
    2 quarts chicken stock (not broth)
    ½ tsp thyme, dried
    2 bay leaves
    1 orange, cut in two – plus the rinds

    Directions:
    Coat a large pot over medium high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic. About 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by a quarter.

    Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 45 minutes to an hour. If the liquid level starts to get too low, water can be used to replace it.

    Remove and discard the orange halves and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.

    Serve warm.

    Bon appetite!

    Serves 6

    From : Ann Burrell – “Secrets of a Restaurant Chef”

  2. Butternut Squash Soup
    Olive oil
    1 large onion, cut into ½ inch dice
    1 large or 2 small carrots peeled and cut in ½ inch dice
    2 ribs celery, cut into ½ inch dice
    2 cloves garlic, smashed and finely chopped
    Kosher salt
    1 large butternut squash, peeled and cut into 1 inch cubes
    1 large russet potato, peeled and cut into 1 inch cubes
    2 cups white wine
    2 quarts chicken stock (not broth)
    ½ tsp thyme, dried
    2 bay leaves
    1 orange, cut in two – plus the rinds

    +1

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