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BUTTERNUT CORN SOUP

1/24/2018

Serves: 10 to 12

1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean
1½ teaspoon Kosher salt
1 tablespoon honey
2 medium onions, diced
1 head of garlic, each clove peeled, but whole
1 stick butter (1/2 cup)
2 tablespoons minced rosemary
5 medium carrots, coarsely chopped
1½ to 2 quarts of chicken or vegetable broth
½ teaspoon Hungarian paprika
½ teaspoon pepper
¼ teaspoon nutmeg
3 cups corn kernels
½ cup (4 oz.) sour cream
2 tablespoons minced Italian parsley

Preheat oven to 375º.
Place squash halves cutside up in suitable baking dish. Score the flesh in a crisscross pattern (do not pierce the skin). Baste the exposed flesh with honey and sprinkle with ½ teaspoon of salt.
Roast squash in the oven until tender when pierced with a tester or fork, about an hour and a half.
In the interim, melt the butter in a large pot. Add the onions and garlic and sauté, stirring occasionally, until both are golden, about 20 to 25 minutes.
Add the carrots and rosemary. Continue to cook while stirring for an additional 5 minutes. Remove from the heat until the squash is thoroughly roasted.
Scrape the squash flesh from the shell into the onion mixture. Add 1½ quarts of broth. Mix well and return the pot to the heat. Cover and bring to a boil over high heat. Reduce heat to a simmer until the carrots are cooked through, about 30 minutes. Remove from the heat.
Working in batches, puree the mixture in a blender. Then return the mixture to the pot.
Add the remaining teaspoon of salt, paprika, pepper and nutmeg. Mix well and return to a medium heat.
Add the corn, stirring until mixed and cook for an additional 5 minutes.
Depending on your taste and desired consistency, you may add additional broth at this point. Bring the soup back to a simmer.
Ladle into serving bowls. Top each serving with a dollop of sour cream, a pinch of paprika and parsley.

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FETA AND BASIL OMELET

1/10/2018

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Makes 1 omelet

½ teaspoon unsalted butter
3 large eggs
⅛ teaspoon sea salt
Freshly ground black pepper
1 tablespoon shredded basil
¼ cup crumbled feta cheese

Crack the eggs into a medium bowl with the salt, pepper and basil. Whisk the eggs until they are frothy.
Melt the butter in an 8” non-stick pan over medium heat.
Give the eggs another whisk or two and pour them into the waiting pan. Let them sit, absorbing the heat without stirring.
When the eggs begin to set, about a minute, maybe a minute and a half, gently scramble them with a soft spatula while shaking the pan back and forth. The eggs should be set on the bottom but still slightly undercooked on the top, about a minute.
Remove the pan from the heat.
Sprinkle the cheese down the middle third of the omelet. Run the spatula around the edges of the omelet and give the pan another shake or two to assure that it is not sticking to the pan.
Let it rest briefly. Then fold one third of the omelet from one side over the middle of it. Take you pan to a ready plate and ease the folded side onto the plate. Use the pan itself to fold the final third over the top of the omelet as it slides onto the plate.

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ROAST BEAST REMAINS SOUP

1/3/2018

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Serves 8 to 10
INGREDIENTS

BROTH
Leftover beef bones
10 – 12 cups water, previously made beef broth, or store bought beef broth
2 large carrots, cut in quarters
1 large onions, sliced
2 or 3 small potatoes, unpeeled and quartered
3 or 4 sprigs of whole Italian parsley
1 whole bay leaf
8 to 10 peppercorns
2 to 3 thyme sprigs
Salt & pepper to taste

SOUP
10 – 12 cups broth (see above)
1 cup diced carrots
½ cup diced celery
3 medium leeks, cleaned and thinly sliced
½ lb. shitake mushrooms, chopped
½ lb. cooked beef, chopped
10 oz. Udon or other flat long noodles, cooked, rinsed in cold water.
1 cup snowpeas sliced on the diagonal

PREPARATION

BROTH:

Combine broth ingredients and bring to a simmer.
Cover and simmer, stirring occasionally, for 3 to 4 hours.
First remove the larger cooked vegetables and bones with a large slotted spoon. Then strain the remaining broth through cheesecloth into a large soup pot.
Degrease the broth by either setting the pan in the freezer for a ½ hour then skimming the solidified fat off the top, or if you have one of the newer devices you can do it within minutes. Let cool before sealing and use as needed.

SOUP:

Pour 10 to 12 cups of beef broth into a soup pot.
Add carrots, celery, leeks and mushrooms and bring to a simmer over a medium heat. Simmer for about 15 to 20 minutes. The vegetables should be cooked through but not mushy
Add the beef and cook until well heated throughout.
Add the cooked udon and continue to cook until warmed through.
Ladle the soup into serving bowls and garnish each serving with sliced snowpeas. Serve immediately.

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BUTTERNUT CORN SOUP

FETA AND BASIL OMELET

ROAST BEAST REMAINS SOUP

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