Maison Rustique
06-26-2007, 07:07 PM
(http://www.otwa.com/community/showthread.php?t=16730)
magna5 Aug-24-04 02:12 PM
Soups
Root Vegetable Soup
Recipe from chef Jill Deters of Jeckle's restaurant in Cincinnati.
Ingredients:
1/2 cup vegetable oil
1 large yellow onion, finely diced
1 Tbs. chopped garlic
2 large carrots
2 large parsnips
2 large sweet potatoes
1 large rutabaga
1 zucchini
1 yellow summer squash
15 to 20 fresh Brussels sprouts or 1 bag frozen sprouts
1 each red, yellow, orange bell pepper, diced
3 or 4 turnips
Chicken broth or water to cover
1 Tbs. dried whole thyme
1 or 2 bay leaves
Salt and pepper to taste
Preparation:
In a large soup pot, saute onion and garlic in oil until limp, about 5 minutes, stirring often.
Meanwhile, scrape the carrots and parsnips. Cut each into 1/2-inch thick rounds. Add to soup pot. Peel sweet potatoes and the heavy waxed skin from the rutabaga; cut bite-size and add to pot. Trim zucchini and yellow squash; do not peel. Cut bite-size and add to pot.
Add Brussels sprouts (when shopping, select the smallest sizes available; frozen ones are generally the tiniest and sweetest). Trim bell peppers and dice into soup pot. Peel turnips and cut bite-size. Add to pot. Add water or chicken broth to cover and cook with thyme and bay leaves until the vegetables are tender. Fish out bay leaves and discard. Season soup with salt and pepper to taste. Leave vegetables chunky so the broth is clear and the soup quite colorful.
Serves: 10
magna5 Aug-24-04 02:15 PM
Winter Squash Bisque
Recipe from chef Jill Deters of Jeckle's restaurant in Cincinnati.
Ingredients:
1 medium acorn squash (1-1/2 lbs.)
1 butternut squash
4 cups chicken broth
1/4 tsp. ground ginger (or to taste)
Dash of cinnamon
2 cups whipping cream
Salt and pepper to taste
Preparation:
Halve both types of squash, using a heavy, long-bladed knife on a cutting board. If the shells are too hard, then microwave the whole squash, one at a time, on a paper towel on high power of a microwave. When shell is softened, then slice and scoop out seedy portion. Pierce the butternut squash with a meat fork and microwave until partially cooked; slice and remove seeds. (The acorn has such a large center cavity, steam can expand in that, so poking holes to prevent a squash explosion is not necessary; the butternut is more solidly fleshy and the skin must be pierced before microwaving or baking in a conventional oven.)
Peel the raw or partially cooked squash and cut into 2-inch cubes and place in a saucepan with chicken broth to cover (water or more broth may be added during cooking). Cook until fork tender (about 20 minutes).
Remove squash from saucepan, reserving broth. Puree squash in food processor, using some of the reserved broth. Add pureed squash to rest of reserved liquid. Add ginger, cinnamon and cream. Thicken, if desired, with 1 or 2 tablespoons of butter/flour roux. Salt and pepper to taste.
Serves: 4 to 6
maison rustique Oct-19-04 05:09 PM
Barb, I don't know how I missed this before! They sound great--thanks for posting them.
It's been a cool (by So. Calif. standards) rainy day here. I had some ingredients that needed to be getting used before they turned bad. (Naughty vegetables are so hard to deal with!) So, I've thrown a few things in the pot and am making soup for supper. Here's a rough list of what's in there:
Chopped smoked pork chops
Chopped bacon, ok heck! Everything is chopped!
Collard greens
Acorn squash
Leeks
Garlic
Cumin
Chili powder
Red pepper (hot, ground)
Red, green and yellow bell pepper
Chicken broth
Combo of olive oil & butter for sauteeing the garlic, leeks & spices
Another herb or spice, but I can't think what
And not in there yet, but a can of heirloom scarlet runner beans
Not sure how it will taste, but it sure smells good! Just the thing for a chilly Fall evening. :tasty:
snowyegret1 Oct-22-04 07:08 AM
That root vegetable soup sounds delicious, and I happen to have most of the ingredients (including large amounts of fresh Brussels sprouts). :)
Sounds like dinner to me. Thanks, and I'll let you know how it turns out. :)
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magna5 Aug-24-04 02:12 PM
Soups
Root Vegetable Soup
Recipe from chef Jill Deters of Jeckle's restaurant in Cincinnati.
Ingredients:
1/2 cup vegetable oil
1 large yellow onion, finely diced
1 Tbs. chopped garlic
2 large carrots
2 large parsnips
2 large sweet potatoes
1 large rutabaga
1 zucchini
1 yellow summer squash
15 to 20 fresh Brussels sprouts or 1 bag frozen sprouts
1 each red, yellow, orange bell pepper, diced
3 or 4 turnips
Chicken broth or water to cover
1 Tbs. dried whole thyme
1 or 2 bay leaves
Salt and pepper to taste
Preparation:
In a large soup pot, saute onion and garlic in oil until limp, about 5 minutes, stirring often.
Meanwhile, scrape the carrots and parsnips. Cut each into 1/2-inch thick rounds. Add to soup pot. Peel sweet potatoes and the heavy waxed skin from the rutabaga; cut bite-size and add to pot. Trim zucchini and yellow squash; do not peel. Cut bite-size and add to pot.
Add Brussels sprouts (when shopping, select the smallest sizes available; frozen ones are generally the tiniest and sweetest). Trim bell peppers and dice into soup pot. Peel turnips and cut bite-size. Add to pot. Add water or chicken broth to cover and cook with thyme and bay leaves until the vegetables are tender. Fish out bay leaves and discard. Season soup with salt and pepper to taste. Leave vegetables chunky so the broth is clear and the soup quite colorful.
Serves: 10
magna5 Aug-24-04 02:15 PM
Winter Squash Bisque
Recipe from chef Jill Deters of Jeckle's restaurant in Cincinnati.
Ingredients:
1 medium acorn squash (1-1/2 lbs.)
1 butternut squash
4 cups chicken broth
1/4 tsp. ground ginger (or to taste)
Dash of cinnamon
2 cups whipping cream
Salt and pepper to taste
Preparation:
Halve both types of squash, using a heavy, long-bladed knife on a cutting board. If the shells are too hard, then microwave the whole squash, one at a time, on a paper towel on high power of a microwave. When shell is softened, then slice and scoop out seedy portion. Pierce the butternut squash with a meat fork and microwave until partially cooked; slice and remove seeds. (The acorn has such a large center cavity, steam can expand in that, so poking holes to prevent a squash explosion is not necessary; the butternut is more solidly fleshy and the skin must be pierced before microwaving or baking in a conventional oven.)
Peel the raw or partially cooked squash and cut into 2-inch cubes and place in a saucepan with chicken broth to cover (water or more broth may be added during cooking). Cook until fork tender (about 20 minutes).
Remove squash from saucepan, reserving broth. Puree squash in food processor, using some of the reserved broth. Add pureed squash to rest of reserved liquid. Add ginger, cinnamon and cream. Thicken, if desired, with 1 or 2 tablespoons of butter/flour roux. Salt and pepper to taste.
Serves: 4 to 6
maison rustique Oct-19-04 05:09 PM
Barb, I don't know how I missed this before! They sound great--thanks for posting them.
It's been a cool (by So. Calif. standards) rainy day here. I had some ingredients that needed to be getting used before they turned bad. (Naughty vegetables are so hard to deal with!) So, I've thrown a few things in the pot and am making soup for supper. Here's a rough list of what's in there:
Chopped smoked pork chops
Chopped bacon, ok heck! Everything is chopped!
Collard greens
Acorn squash
Leeks
Garlic
Cumin
Chili powder
Red pepper (hot, ground)
Red, green and yellow bell pepper
Chicken broth
Combo of olive oil & butter for sauteeing the garlic, leeks & spices
Another herb or spice, but I can't think what
And not in there yet, but a can of heirloom scarlet runner beans
Not sure how it will taste, but it sure smells good! Just the thing for a chilly Fall evening. :tasty:
snowyegret1 Oct-22-04 07:08 AM
That root vegetable soup sounds delicious, and I happen to have most of the ingredients (including large amounts of fresh Brussels sprouts). :)
Sounds like dinner to me. Thanks, and I'll let you know how it turns out. :)
All times are GMT -7. The time now is 06:06 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.