Wednesday, February 14, 2007

Sister dinner part I

Went ahead to make the quichettes, and butternut squash soup, which I will freeze until needed later.


- 1 Sweet organic Italian Sausage
- 1 Red pepper
- 1 pack Dufour Puff Pastry dough
- 3-4 small shallots
- 1 cup half & half
- 2 jumbo eggs
- 1/3 cup shredded cheese

  1. Combine shallots, peppers, sausage, and gently sautee for a few minutes.
  2. Cut ~ 3" diameter circles out of the puff pastry dough, and line a muffin pan or tartlet pan with them.
  3. Mix half & half, eggs, and cheese together.
  4. Spoon shallot mixture into each puff pastry lined quichette.
  5. Fill to top with egg/half & half mixture.
  6. Bake ~ 400 degrees F for 25-30 min.
  7. Remove, and cool on wire rack.

Butternut Squash Soup

- 1 butternut squash, ~ 2-3 lbs.
- 3-4 large carrots
- shallots or onions
- 1 apple
- several stalks celery
- 1 small potato
- 1 quart 365 chicken stock (or make your own, but I didn't have time.)
- sliced ginger

For the cider creme fraiche reduction:

unfiltered apple juice (I just used a pressed apple juice from Nantucket Nectar)
- creme fraiche

  1. First, dice all raw vegetables. Then sautee on medium-high heat until softened.
  2. Add in chicken stock, and boil until everything is softened. Add salt and pepper to taste. I didn't have enough raw ginger to begin with, so I added in some ginger powder at this point.
  3. Puree mixture in small batches, by adding to a food processor.
  4. Lastly, blend everything with an immersion blender.
  5. Add water as necessary to increase liquid content.
  6. Prepare cider reduction sauce, and drizzle over soup. Serve and enjoy.

Cutting butternut squash.


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