Creamy, Yummy Butternut Squash Soup... Thank you CookingLight

                                  

I found this recipe a few years ago in Cooking Light for a delicious butternut squash soup.  It’s definitely the best one I’ve found to date, and at 330 calories per serving it’s incredibly filling and creamy.  I love this magazine and make lots of meals for my friends and fam from it every month.  Here is the recipe, courtesy of www.cookinglight.com.

        Ingredients

      2  tablespoons  butter
      5  cups  (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
      2  cups  (1/2-inch) cubed peeled russet potato (about 12 ounces)
      1  teaspoon  kosher salt
      1/2  teaspoon  freshly ground black pepper
      2  cups  sliced leek (about 2 medium)
      4  cups  fat-free, less-sodium chicken broth
      1  cup  half-and-half
      3/4  cup  (3 ounces) shredded Gruyère cheese
      3  tablespoons  chopped chives
      Freshly ground black pepper (optional)

Melt your butter in a large Dutch oven over medium-high heat.  Add squash, potato, salt and pepper to the pan and sauté for 3 minutes.  Add the leek and sauté for 1 minute.  Stir in the broth and bring to a boil.  Reduce the heat and simmer for 20 minutes until the potato is cooked, making sure to stir occasionally.  Then (and this is where I do the steps a little differently from the mag), take your immersion blender to the soup and blend until the soup is almost smooth.  It’s nice to have a few small chunks of veggies left.  Stir in the half-and-half and then serve when you’re ready to eat!

Cooking Light also recommends crunchy toast with a slice of Gruyere cheese melted on top.  YUM!

Redbridge Beer... at a Restaurant Near You!

B J RYANS	57 MAIN ST NORWALK, CT 06851 (203) 866-7926	Distance: 1.02 mi
BREW HOUSE	13 MARSHALL ST NORWALK, CT 06854 (203) 853-9110	Distance: 1.63 mi
JOHN'S BEST PIZZA	365 POST RD W WESTPORT, CT 06880 (203) 227-7247	Distance: 2.94 mi
VIA SFORZA	243 POST RD W WESTPORT, CT 06880 (203) 846-1116	Distance: 3.22 mi
GEORGETOWN SALOON	8 MAIN ST GEORGETOWN, CT 06829 (203) 544-8003	Distance: 3.94 mi
BRENNANS REST	82 IROQUOIS RD STAMFORD, CT 06902 (203) 323-1787	Distance: 7.53 mi
SOUTHPORT BREWING	2600 POST RD SOUTHPORT, CT 06890 (203) 256-2337	Distance: 8.15 mi
BEACH CAFE	2070 POST RD FAIRFIELD, CT 06824 (203) 254-3606	Distance: 8.64 mi
JOE'S AMERICAN	750 POST RD FAIRFIELD, CT 06824 (203) 319-1600	Distance: 9.75 mi
BRICK OVEN	2914 FAIRFIELD AVE BRIDGEPORT, CT 06605	Distance: 10.92 mi
BELLE HAVEN CLUB	100 HARBOR DR GREENWICH, CT 06830 (203) 861-5353 Redbridge Beer

Ok Mark Bittman, I am poaching this... Thank You!

Panfried Trout with Bacon...

With a few tweaks (gluten free beer- redbridge? ), we could feel like we are still camping this winter in the comfort of our own homes... I don't know about you, but I have always felt that this was the best way of camping. So spark the fireplace, grab a nice glass of red: I love the Bogle Phantom that comes out every year at this time... but the name speaks for itself- it disappears off the shelves quickly!

Panfried Trout with Bacon and Red Onions

Makes: 2 servings

Time: 45 minutes

Think of this as campfire food, made at home. Other seafood you can use: salmon or any thick fillets or steaks or whole sardines.

4 thick slices bacon

1 large red onion, thinly sliced

2 whole trout, about 12 ounces each, gutted and split or filleted

Salt and freshly ground black pepper

1 cup cornmeal

1/2 cup beer  or water

Chopped fresh parsley leaves for garnish

1. Put the bacon in a large skillet, preferably cast-iron, over medium heat. Cook, turning several times, until it just begins to get crisp, about 5 minutes. Remove and drain. Immediately put the onion in the hot bacon fat and cook, stirring occasionally, until softened and starting to turn golden, about 5 minutes, then remove from the pan with a slotted spoon. Roughly chop the bacon.

2. Rinse and dry the fish and sprinkle it with salt and pepper. Dredge the fish in the cornmeal, put in the pan, and raise the heat to high. Cook on both sides until nicely browned and the interior turns white, 8 to 12 minutes total. Transfer to a platter.

3. Turn the heat under the skillet down to medium-low and add the beer, scraping up any browned bits that have stuck to the pan. Let the beer bubble and thicken a bit, then return the onion and bacon to the pan. Spoon the bacon and onions and pan sauce over the fish, garnish with parsley, and serve.

Short Ribs, Mash up & Celery Root Puree... Winter Must

OHHH Yummy Yummy Yummy... its wintertime and I am settling in.Filling winter dinners to warm our sweet souls are just around the bend... my first one started tonight

sweet Jesus! dinner was that good tonight, so I thought I would share:

Short Ribs- Crockpot style: on high- 41/2 hours
2 cups veal stock
1 onion chopped
2 tbs balsamic
splashes of Worcestershire sauce
2 tbs red wine vinegar
2 garlic cloves
2 sprigs of fresh thyme
potatoes
in a zip-lock: gf flour, salt, pepper: dust the short ribs before putting in Crockpot

Mash up: in a skillet
pearl onions & 1/2 tbs butter: till brown on each side
add pancetta, add more butter
add Brussels sprouts, peeled
add zucchini, add more butter, and salt to taste
cook 5 mins in pan and then bake for another 10 at 350*

Celery Root Puree: boil in pot
1 cup chicken stock
1/2 cup heavy cream
salt
butter
celery root, peeled and chopped into cubes
puree when done!

Thanksgiving... recipe's for the takin...

Here is my line up for Thanksgiving Dinner... a few can't do with out recipes and a few that are just naturally gluten free just the way they are! There is no holding back in our kitchen~!

Turkey: Tim LaBant from The Schoolhouse at Cannondale, is all about the salt brine... and he will even prep your turkey (local and organic) for pickup on Tuesday the day before. If you want to take it one step (or one less step further) the team at The Schoolhouse will prep your entire Thanksgiving Day dinner for you! mention you are gluten free, as you might want to skip on the stuffing... BUUUUUT all the sides other than that- including the soup- are naturally gluten free. He doesn't add fillers, or take any short cuts- so it is bound to keep you eating more and saving less room for dessert!
Stuffing: http://udisglutenfree.com/recipes/Dinner/29
Mashed Potatoes... you are right out of your mind if you have to thicken your potatoes with flour.. .other than that... your safe! Add a little chicken stock for extra flavor!
Creamed Red and White Pearl Onions: http://wednesdaychef.typepad.com/the_wednesday_chef/2005/11/barbara_lynchs_.html
you will not regret the labor you put into this!
Roasted Butternut Squash Soup: http://anyoneforseconds.wordpress.com/2009/10/11/roasted-butternut-squash-soup-gluten-free/ the name says it all: Anyone for seconds?
Brussels Sprouts:  keep it simple and natural... http://nymag.com/restaurants/articles/recipes/pansearedbrusselssprouts.htm or add some bacon and a simple toss of olive oil to the pan for a different flare
Cranberry Sauce: I go old school here.. there is NOTHING better than Ocean Spray Cranberry Sauce out of the can... sorry can't beat it in my mind, its just never going to be passed!
Pumpkin Pie with a Gingersnap Crust: http://www.cooks.com/rec/doc/0,186,153172-248201,00.html... ok make sure your gingersnaps are GLOW cookies and you are all set here~!

Take 2...

A real life bagel... well as I mentioned before, take 2... even better... Udi's Gluten Free. I was told and didn't listen, and I should have. I still have been hesitant to taste the bread- I am sure you completely understand this- half the stuff out there is DISGUSTING, and we are supposed to just roll over and pretend we like it, or better yet, pretend that we are not offended by how much we have to pay for food that tastes like cardboard. BUT Needless to say, I will be tasting their bread, and the newest item to their roster: Cinnamon Raisin Bread- hellooooo french toast! Real food= Real taste, and that is one thing that Udi's has!

So, one word (or 68) of advice... join their facebook group for the best recipes and new ideas! It's great! And they are not over powering with their posts- again, AMAZING! http://www.facebook.com/udisglutenfree

A long long time ago...

It's been since I have been blogging. I am SO bad! But... since then, it's been so good! Best News: They are going to be continuing every Thursday through the Winter at Gilberties in Westort... and a little birdie told me that my favorite Gluten Free pastry girl- Peace Tree Desserts, might be there too... a girl could only hope!

First let's discuss Westport Farmers Market... This year:
Collyer Catering: Quinoa- EVERY week, a different type- can we say: lunch?
Raus Coffee: The Cold Roman, first of all, we all need a wake up call, or at least I do... it's the start of my day!
Sugar & Olives: Gluten Free cookies, and they melt in your mouth... a real cookie, not any of that fake sugar sh*t
There is another farm stand, and it's sad but I can't remember their name- so here is my description- they sell lamb, and sheep milk and cheese... there they also have feta pesto... you will not only love it, you will dive into it over and over and over again... a staple to any party
Arugala from any market you can't miss, but the microgreens from Two Guys From Woodbridge... those are something to talk about!