Archive for September, 2010
The only thing that keeps me from sinking into a deep depression when the weather turns colder, is that I have a good excuse to make homemade soup. For me, since I typically like to cook healthier dishes, cream soup is the way to go.
I adapted this recipe from a Williams Sonoma recipe I found in one of their “Thanksgiving” handouts. While we are on that subject, my local Williams Sonoma store has these cute little handouts they give away every year with Thanksgiving recipes. I try and get in there a few weeks before Thanksgiving to get one. The recipes are always great and it’s an excuse to go feed my Williams Sonoma habit…
You’ll need the following:
4 bacon slices
1 yellow onion
2 celery stalks
1 bay leaf
1 tsp of chopped fresh sage
4 t kosher salt
1 t pepper from the mill
2 potatoes, peeled and cubed
1/4 cup white wine
3 cups low sodium chicken broth (healthy!)
1 package of butternut squash
1/2 cup of heavy cream (be brave)
cube the potatoes
add them to the pot and saute for a few minutes…deglaze the pot with the wine
add the chicken broth (healthy!) and the package of butternut squash
then, you can do what you want, but I like to kick off my shoes, pour some of that wine into a glass and put a little Eric Clapton on the stereo…
Let the whole thing simmer while you listen to Eric and sip wine until the potatoes are soft, about 20 minutes
Lovely, easy….serve with some crusty bread, a green salad and a crisp Chardonnay for a light fall supper….Print This Recipe Tags: Soups
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This recipe is adapted from Williams Sonoma. I don’t think I’ve ever made something from one of their books that hasn’t turned out perfectly!
Anyway, I’m trying to hold on to summer as long as I can by making salads, and this is one of my all time favorites:
2 cups cubed sourdough bread
3 T plus 1/2 cup of EVOO
3 cloves of garlic (wow!)
6 anchovie filets
1 T Worcestershire Sauce
2 t red wine vinegar
2 heads of hearts of romaine lettuce
First, cube the bread
Then put the cubes on a baking sheet, sprinkle them with 3 T of olive oil and 1/2 t each of Kosher salt and fresh ground pepper.
Put them in a preheated 350 degree oven for about 15 minutes, or until golden brown
After they cool, rub one side of them with an unpeeled clove of garlic
Then peel the garlic cloves and smash in the bottom of a large salad bowl with 1/2 t Kosher salt
Smash 4 anchovie filets into the salt/garlic mixture.. Isn’t this fun?
Chop the lettuce into large pieces and dump it on top of the dressing
Toss the lettuce with the dressing, break the egg into the bowl and toss again (if you aren’t absolutely sure that your eggs are salmonella free, skip this part!)
Right before serving, add the croutons and parmesan and toss lightly.
Easy peasy..So, I think if we all just keep making salads, maybe winter will stay away for a while! Whatya think?
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The weather has turned a little cooler up here, so I decided some comfort food was in order. Here’s what I made to warm my old bones….
This recipe starts where all good recipes start, butter! Melt about 1/4 cup of butter (more or less – more is better!) in a skillet.
add 1/4 cup of olive oil and a whole onion, chopped coarsely and saute until soft
chop about a cup or so of canned artichoke hearts
add them to the onions, along with a cup of dry white wine.
Let this simmer while you pour any left over wine into a glass, put a little music on in the background and start some salted pasta water boiling.
Then add about 2 cups of some sort of summer sausage (I use venison sausage, but any kind of dry, smoked type sausage will do.)
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Tags: Main Dishes
Add a full cup (be brave!) of whipping cream
some freshly ground pepper and kosher salt and let simmer while the pasta finishes cooking
Grate about 1/2 cup of Parmesan cheese
dump it on top of the sauce
drain the pasta, pour another glass of white wine, and then put the pasta in a big bowl with the sauce on top and toss it all together. Ahhh…comfort food at it’s finest:
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