Roasted Kabocha Squash Soup

Cold weather always inspires me to make soups.  The delicious smell of a pot of soup cooking in the kitchen gives me a calming and satisfying feeling. Not only do I love the smell of soups cooking, but I also love sitting at the table with a hot bowl of soup in front of me, watching the steam rising.   With each spoonful, the warming sensation drives every bit of chill away.

This soup is extremely simple to prepare, and very nutritious.  A small bowl is a great starter for any meal, especially on a wintry day!

As Always,

ENJOY!

INGREDIENTS

1 Kabocha squash

1 32 oz. carton chicken broth

grated parmigiano cheese

    Preheat oven to 400 degrees.  Cut the squash in half, and lay cut sides down in a large roasting pan. Roast for 45-60 min.  Remove from oven and cool completely.  Carefully scrape out all the seeds and connecting fibers. This is very easily done once the squash is cooked.  Now gently scoop out the cooked flesh of the squash, being careful to remove all loose skin.  

   In a food processor, puree all the roasted squash.  Put pureed squash in a sauce pot, and slowly add half the chicken broth. Whisk together, and begin heating soup.  As the soup heats through add more chicken broth to desired consistency.  I like my soup slightly thick so that is about 20 oz. of the broth.  If you like it thinner add more broth.  

   Ladle hot soup into bowls and sprinkle on the grated parmigiano cheese.  Serve immediately.

Caramel Crunch Bars

These may not be on your new January diet, but they are an amazingly delicious, crunchy cookie,  that in my opinion, go perfectly with vanilla ice cream!  

Any recipe that is fairly easy, quick, and can be made ahead, is a keeper, especially one like this that is such a crowd pleaser. 

This recipe comes from Baking, by Dorie Greenspan.  It is one of my favorite cookbooks, and I use it frequently, because it has some of the best recipes ever!

The only thing I would change about this recipe is the title.  I think it is deceiving, because they don't necessarily have a caramel taste.  The topping is chocolate and toffee bits and the crust is buttery with bits of chocolate enhanced by espresso powder.  I guess you will just have to try the recipe and decide for yourself!

As Always,

ENJOY!

Recipe:
Caramel Crunch Bars (Recipe by Dorie Greenspan)

For the Base

1 ½ cup all-purpose flour
1 tsp instant espresso powder
½ tsp salt
¼ tsp cinnamon
2 sticks butter, at room temperature
½ cup brown sugar (packed)
¼ cup sugar
1 tsp vanilla
3 oz bittersweet chocolate, finely chopped

For the Topping
6 oz bittersweet chocolate, finely chopped
¾ cup Heath Toffee Bits

Directions

1. Preheat your oven to 375F. Butter a 9×13 inch baking pan and line with foil or parchment paper.
2. In a bowl, whisk together flour, espresso powder, salt and cinnamon.
3. Beat butter until smooth. Add the sugars and beat for another 3 minutes or until the mixture is light and creamy. Beat in vanilla. Add dry ingredients and mix until almost incorporated.
4. Add the chopped chocolate and mix only until dry ingredients disappear.
5. Using spatula or fingertips press dough into buttered pan into a thin, even layer.
6. Bake for 20-22 minutes until base is bubbly. Remove pan and turn off oven.
7. Scatter chocolate evenly over hot base.
8. Return pan to hot oven for 2-3 minutes until chocolate is soft.
9. Remove from oven and immediately spread chocolate over bars using small off-set spatula.
10. Sprinkle toffee bits over chocolate and allow to cool to room temperature.
11. If chocolate hasn’t set by the time the bars are cool, place in refrigerator briefly until chocolate firms up.
12. Cut bars into rectangles or squares.

Happy New Year 2016

Happy New Year! 

 Start your morning and your year off the right way, with a delicious Mimosa!

Whether your breakfast will be elaborate or simple, this is the perfect way to celebrate.  If in p.j.'s watching the Rose Parade, or getting ready for a bowl game party, take a moment to enjoy this iconic breakfast cocktail and you will be starting the year with a fabulous tradition and a very happy outlook for 2016.

Malted Milk Chocolate Hazelnut Tart

These are some of my favorite flavors! It is easy to prepare and assemble, and it makes a beautiful presentation on a tray. I chose to use a chocolate with a bit more percentage of cocoa than milk chocolate, but that was a personal preference.   It is a wonderful dessert for transporting and sharing with friends, and cutting it into perfect slices is so easy.  Top with a liquor laced whipped cream of your choice and you will have a decadent dessert that no one can resist!

As Always,

ENJOY!

Recipe courtesy of King Arthur Flour Co.

CRUST

• 3/4 cup King Arthur Unbleached Pastry Flour or King Arthur Perfect Pastry Blend
• 3/4 cup toasted hazelnut flour
• 1/8 teaspoon salt
• 3 tablespoons sugar
• 5 tablespoons cold unsalted butter
• 1 tablespoon water

FILLING

• 1 1/4 cups Valrhona Milk Chocolate or other good quality milk chocolate for melting
• 2 tablespoons unsalted butter
• 3/4 cup + 2 tablespoons heavy cream
• 2/3 cup malted milk powder

Instructions

1. To make the crust: In a medium-sized mixing bowl, whisk together the flours, salt, and sugar. Work in the cold butter until coarse crumbs form. Add the water and toss until the mixture is the texture of wet sand.
2. Press the dough into the bottom and up the sides of a lightly greased 4 1/4" x 13 3/4" rectangular tart pan.Use a fork to prick the dough all over.
3. Freeze the tart shell for 30 minutes (or longer), covered.
4. Fifteen minutes prior to taking the tart out of the freezer, preheat the oven to 375°F.
5. Bake the crust for 18 to 22 minutes, until golden brown. Set it aside to cool.
6. To make the filling: Place the chocolate and butter in a heatproof bowl. Set aside.
7. In a saucepan, whisk together the heavy cream and malted milk powder until well combined; don't worry about small lumps.
8. Bring the cream mixture to a simmer, whisking to help dissolve any lumps, then pour it through a fine-mesh strainer over the chocolate and butter. Let sit for 1 minute, then stir until the mixture is smooth.
9. Set the filling aside to cool for 10 to 15 minutes, then pour it into the baked crust.
10. Refrigerate the tart for at least 4 hours, or overnight.
11. Serve chilled — as is, or with a bit of whipped cream.
12. Yield: one rectangular tart, about 8 to 12 servings.

Pizzelle Italian Cookies

These crisp cookies are one of my favorites to make at Christmas time.  My son asked if we could make them, so the pizzelle iron came out of the box, and what fun it was!

I like to make these with anise seed which is one of the traditional recipe ingredients.  But for those who do not care for that taste, simple vanilla or orange flavor can be added.  This particular recipe, which comes from a wonderful Italian neighbor, where I grew up, is the one I love to use.  The Vitantonio Pizzelle Chef, is the electric iron that I own, and it comes with its own recipe.  They are all very similar.  It is a very egg rich recipe, that creates this delicious crisp waffle-like cookie.  

You may find someone to borrow an iron from, or just sample some the next time you are in an Italian bakery.

As Always,

ENJOY!

PIZZELLE RECIPE

6 eggs

3 1/2 cups flour

1 1/2 cups sugar

1 cup margarine

4 tsp. baking powder

1 Tbs. vanilla

1 tsp. anise seed

Beat eggs, adding sugar gradually. Beat until smooth.  Add cooled melted margarine and vanilla and anise.  Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to drop by spoon. 

Drop dough by tablespoon full onto hot iron.  close iron, be very careful of hot steam.  cook for 40-60 seconds, or until golden and crisp. Cool on wire rack and store in airtight container.

Pumpkin Waffles

Sunday morning breakfast is a great time to add diversity to your standard breakfast menu.  My older daughter loves waffles, and she made this delicious suggestion.   I incorporated the pureed pumpkin to my regular waffle recipe, and then we added all kinds of different  toppings.  

Shown above is pumpkin waffles topped with whipped cream and english toffee shards.  The delicious toasted pecans, chocolate bits, and shards of toffee made it a real treat!  Try applesauce and cinnamon with a drizzle of maple syrup or top it with chunky cranberry sauce.  The toppings are limitless, and the pumpkin is the wonderful subtle flavor plus it gives an extra moist waffle.

As Always,

ENJOY!

FAVORITE WAFFLES RECIPE

2 eggs, separated

1 1/2 cups milk

1/2 cup vegetable oil

1/2 cup pumpkin puree

1 3/4 cup flour

1 Tbs. baking powder

1 Tbs. sugar

1 tsp. salt

Lightly brush waffle grids with oil.  

In small bowl, beat egg whites until stiff, not dry, and set aside.  In large bowl, beat egg yolks until thick and lemon colored.  Continue beating, adding milk and vegetable oil and pumpkin puree.  Add dry ingredients, beat until smooth, and fold in beaten egg whites.  

Add waffle batter to hot iron and cook according to waffle iron instructions.

Spicy Smoked Gouda Dip

This is an addictive cheese dip!  I think spicy dips or salsas can be that way.  You simply don't want to stop tasting it because the heat in your mouth tastes so yummy.  Maybe the capsicum burn of spicy peppers is what is the addictive aspect.  At any rate, I have purchased this dip before, pre-made, and decided to try it at home.  A bit more cost effective.  So this is my homemade version of replicating this store bought dip.

As Always, 

ENJOY!

3/4 lb. block, smoked gouda cheese

2 green onions, greens only, chopped fine

2 Tbs. cilantro, chopped fine

1 1/2 Habanero peppers, chopped very fine( if you like it hotter leave in the veins and seeds)

2 Tbs. mayonnaise

2 Tbs. cream cheese

    Shred all of cheese into large bowl.  Add chopped green onion tops and chopped cilantro.  Toss gently with your fingers.  In a small bowl add the mayonnaise and cream cheese, blend together, then  add chopped habanero.  Mix together. 

add this mixture to the cheese mixture and gently toss with a spoon.  Chill, then serve.

tip:  wear rubber gloves when chopping and working with the habanero peppers!