Saturday, December 19, 2009

Roasted Butternut Squash Ginger Soup

Tweeted: December 19, 2009
Origin: with personal alterations

Roasted Butternut Squash and Ginger Soup
Serves: 2-4 depending on squash and serving bowl size

1 lg butternut squash, peeled, seeded and cut into small chunks
1 cup Onion, chopped
1 stalk celery, small dice
4 slices of fresh ginger, peeled
6 Tbsp butter, divided
2-3 cups of veg 
2 cups apple cider
grated ginger, salt and pepper to taste

1.  Preheat oven to 400 degrees F.
2.  In a bowl mix squash chunks, 2 Tbsp melted butter, a pinch of salt and a dash of pepper.  Spread in a single layer on a baking sheet and roast for 20 minutes +or -.
3.  Once squash is fork tender, remove from oven.  Melt remaining butter in large saucepan.  Add onions, celery, and ginger.  Sweat until onions and ginger has begun to soften.  (if you would like to add garlic to this recipe, now would be a good time, sweat until garlic has softened).
4.  Add squash and broth to onions and bring to a boil, simmer, covered 15-20 minutes until squash is completely cooked and beginning to get mushy. 
5.  Puree with wand blender or in a food processor.
6.  Add cider and adjust seasoning and thickness with ginger, salt, pepper, cider and broth.

This recipe can easily be doubled to serve more or to have leftovers. 
Garnish suggestions: Sour cream, nutmeg, fresh bread rolls, mascapone. 

Saturday, December 5, 2009


Tweeted: December 5th
Recipe Origin: King Arthur Flour - The Bakers Companion, pg. 229

Hot Buttered Pretzels
8 pretzels

2 1/2 cups flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
7/8 - 1cup warm water

1/2  cup warm water
1 tsp sugar
course, kosher, or pretzel salt
3 tbsp salted butter, melted

Place all the dough ingredients in a abowl and beat until well combined.  Knead the dough, by hand or mixer, for about 5 minutes, until it's soft, smooth, and quite slack.  Dust with flour and place in a plastic bag.  Close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat oven to 500 degrees.  Grease two baking sheets or line with parchment paper.

Transfer the dough to a lightly greased work surface and divide it into eight equal pieces (about 2 1/4 ounces each).  Let the pieces rest, uncovered, for 5 min.

Roll each piece of dough into a long thin rope and twist each rope into a pretzel (illustration to come at a later date). Dip the pretzels in the warm water mixed with 1 tsp sugar, and place them on the baking sheets.  Springle them lightly with the salt.  Let them rest, uncovered, for 10 minutes.

Bake the pretzels for 8-9 minutes, until they're golden brown, reversing the baking sheets halfway through.

Remove the pretzels from the oven and brush with the melted butter until the butter is gone. Seems like a lot but it's yummy.  Eat warm or reheat just before serving.

Serve with plain yellow mustard or spice it up with some horseradish, other spices or find some of the many many recipes online for pretzel dips like beer and cheese dips.  MMM.


Thursday, December 3, 2009

Spicy Fall Stew Baked in a Pumpkin

Tweeted: December 3rd, 4:30
Recipe Origin:  Still trying to remember....

Spicy Fall Stew
Serves 6
1 md onion diced (1 cup)
2Tbsp. olive oil, divided
1 red pepper, diced
2 cloves garlic, minced (2 tsp)
1tsp chili powder
1tsp ground cumin
1/2 tsp dried oregano
1/2# tomatillos, husked and quartered (1,1/2 cup)
1 15-oz can hominy, rinsed and drained
3/4tsp salt
1 3-4# pumpkin
2oz cheddar, grated (optional)

Preheat oven to 350 degrees
1. heat 1Tbsp oil in pot over med heat. Add onion, bell pepper, and garlic.  Saute 7 minutes until soft.  Stir in chili powder, cumin, oregano, cook 3 minutes until spices darken.
2. Add tomatillos, hominy, 1/2 cup water and salt. Cover, and bring to a boil.  Reduce heat and simmer.  Partially covered, 10-12 minutes or until tomatillos are softened.  Uncover and cook 5 minutes to thicken.
3. Cut top off pumpkin scoop out seeds.  Rub inside of pumpkin with 1 Tbsp oil.  Sprinkle generously with salt, spring with cheese in bottom.
4.  Fill pumpkin with stew, top with lid and place on a parchment covered baking sheet.  Bake 1 1/2-2 hours or until the pumpkin flesh is fork tender.  Let stand 5 minutes after removing from oven. 
5. Cut pumpkin and serve slice of pumpkin with filling.
6. Enjoy!!

Tasty leftover too!

Twitter Recipes

So I have recently become a twitter fiend and base most of my 'tweets' on what I may happen to be working on in the kitchen.  I'm still trying to get used to the 140 character limit and have been thinking how nice it would be to be able to post the recipes that correspond to that meals 'tweet'.  It just dawned on me that in this absolutely possible since the world is my oyster in this age of the internet.  I can post the recipe on my oh so useful blog here and post a link side by side with the dish in which I'm sharing with all of you world wide web friendly peeps.  So here is the precursor to my future of baking and cooking.  If the item I am posting doesn't have a direct link within the realms of the web, I will write it up and post it here.  Enjoy!