Oct 30, 2015

Roasted Root Vegetable Soup

Serves 4
1 large beet (1/2 pound)—peeled, halved and sliced 1/3 inch thick
1 medium turnip (1/2 pound)—peeled, halved and sliced 1/3 inch thick
1 medium parsnip (1/2 pound)—peeled and sliced on the diagonal 1/3 inch thick
½ medium rutabaga ¼ pound)—peeled, halved and sliced 1/3 inch thick
1 medium onion, thickly sliced
2 tbs extra-virgin olive oil
4 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
½ cup Crème fraîche or sour cream
1 tbs fresh tarragon
1 firm but ripe red pear
1 tsp pumpkin spice blend

  • Use mandolin slicer or very sharp knife to cut the pear into very thin slices. 
  • In deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325°F. 
  • Fry pear slices in hot oil in at least 2 batches 5 to 8 minutes or until bubbles have almost completely stopped forming. The pear slices will be deep golden brown. 
  • Drain on paper towels, season with pumpkin spice and reserve.
  • Preheat the oven to 475°. 
  • On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer. Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.
  • Transfer the vegetables to a large saucepan. Add the stock; cover and bring to a boil. Simmer over low heat until the vegetables are tender, about 10 minutes.
  • Meanwhile fine chop the tarragon and mix with the crème fraiche or sour cream. Chill in the refrigerator 
  • Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) 
  • Return the soup to the saucepan and reheat gently. Season with salt and pepper and serve with a dollop of the tarragon crème and a pear chip.

Oct 22, 2015

Pumpkin Chocolate Chip Cookie

Makes:  5.5 dozen (red scoop = #24 scoop)
1 lbs Brown Sugar
1/2 lbs Granulated Sugar
1 1/4 lbs Pumpkin Puree
3/4 lbs Butter
1 1/8 cups Whole eggs
1 1/2 lbs All Purpose Flour
1 tsp Ground Nutmeg
1 1/4 Tbs Cinnamon
1 1/4 Tbs Baking Powder
2 tsp Salt
1 tsp Baking Soda
1 lbs Dark Chocolate Chips

  • Sift the dry ingredients and add the chocolate chips - set aside
  • Cream together the butter with the sugars, scrape bowl and paddle, mix again until smooth with no lumps
  • Add the pumpkin puree and the eggs slowly with the machine working, scrape again and mix a little longer 
  • Add the dry ingredients and mix well
  • Spray the paper on sheet pans, scoop the cookies onto pans, refrigerate overnight.
  • Bake at 350 F for about 11 minutes

Oct 21, 2015

Roasted Pumpkin Spice Soup

Yield 1.5 quarts
5 lbs. Cooked Pumpkin Meat from the pumpkin
3 Tb. Olive Oil
1 c Diced Onion
2 c Carrot Diced
3 Tb.  Minced Ginger
30 oz. Chicken Broth
5 Tb. Apple Juice Concentrate
1 Dice Tart Apple
5 Tb.  Pure Maple Syrup
2 Bay Leaves
1 tsp Ground Thyme
1 Tb Ground Cinnamon
2 tsp Black Pepper
1 tsp Pure Vanilla
1/2 tsp Ground Clove
1/2 tsp Ground Nutmeg
1 c Cream

  • Cut up pumpkin and wrap pieces in foil
  • Cook in 350 Degree oven until meat is able to be scooped away from skin
  • In a soup pot, add olive oil, onion, carrots, ginger. Sauté until onions are translucent
  • Add remaining ingredients with chicken broth, excluding cream, and bring to a simmer
  • Simmer the soup for approximately 1 hour
  • Add soup to a blender and puree with cream, adjust the seasoning as needed.