Ob cookingOb recipe: Kangaroo Stew Ingredients: 2 lbs. kangaroo meat Much snipped... This recipe reminded me of the following. It was the tapioca...
An Original Recipe from Agata & Valentina.
Inflated Restaurant Food Names 7863Dean G. " la Nioise" means nothing and everything, means whatever the particular cook wants it to mean but only within certain very basic parameters, same as Irish Stew means whatever the particular...
Here is a simple preparation for butternut squash soup that is both homey and elegant. You can serve it at a holiday meal or enjoy it for supper any night of the week. It is delicious with thin slices of toasted Poilane bread (available at our bread counter) spread with good butter.
l large butternut squash
1 tablespoon EVOO
salt and pepper
4 large shallots, chopped
2 tablespoons unsalted butter plus one tablespoon more
1-2 cup fruity wine (or Calvados, the apple brandy from France, it you have some)
1 quart rich chicken stock, warmed
2 cups water
1 dried bay leaf
1 Granny Smith apple, thinly sliced
1-2 cup Apple Balsamic vinegar from France (available on Grocery Shelves back of Meat department)
Pinch each of sea salt and ground white pepper
For garnish (optional)
Creme Fraiche (available in our Dairy case) Fresh chopped chervil
Preheat oven to 475 degrees
Cut squash in half, lengthwise. Rub with olive oil and sprinkle with salt and pepper
Place squash halves, cut sides down, on roasting pan. Cook for about 45 minutes or until tender. Scoop flesh out and reserve.
Saut shallots in butter over medium heat, about 3 minutes. Add wine or Calvados, increase heat and stir around, about 1 minute, letting alcohol evaporate. Bring heat back down to medium and add reserved squash flesh. Stir around, mashing down with a potato ricer. Add chicken stock, water and bay leaf, stir again and bring to a boil. Lower heat to medium-low and cook for twenty minutes, stirring occasionally.
In the meantime, saut apple slices in butter over medium-low heat until softened, about five minutes. Add to soup and continue to cook another 20 minutes, stirring occasionally.
Season with splash of apple balsamic vinegar, sea salt and white pepper to taste. Stir around, remove bay leaf and puree soup either with immersion blender or in food processor.
Poour into individual serving bowls and garnish with a dollop of creme fraiche and pinch of chopped chervil.
Serves 8 to 12
