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Fennel
Apple Salad with Blue Cheese
Ingredients:
1
bulb Fennel, cleaned & trimmed
1 large Apple, Honey Crisp, Granny Smith, or similar
¼ C Extra Virgin Olive Oil
3 tsp Champagne or White Wine Vinegar
1 tsp Kosher Salt
¼ tsp Fresh Ground Black Pepper
1 T Blue Cheese Crumbles
Peel,
quarter and finely slice the fennel into a large bowl.
Core and slice the apple thin into the bowl with shaved
fennel. Drizzle with oil and vinegar, season with salt
and pepper. Toss to blend all ingredients well. Portion
onto plates and top with crumbled blue cheese. The salad
may be prepared hours in advance and kept chilled for
service – top with cheese at service.
Roasted
Butternut Squash Soup
Ingredients:
½
gallon Vegetable Broth or Water
4 lb. Roasted Butternut Squash
1 lb. Onion, minced
1 lb. Yam, peeled, cut in chunks
2 Carrots, peeled, cut in chunks
2 ea. Parsnips, peeled and diced
3 ea. Bay Leaf
2 tsp. Smoked Paprika
1 tsp. Coriander, ground
½ C Olive Oil
2 tsp. Kosher Salt
1 tsp. White Pepper
In
a large pot, heat oil and add onion and carrot. Saute’
for several minutes, add ½ gallon water or vegetable broth
and bring to a simmer; add the squash, yam, parsnips and
seasonings. Simmer for about 45 min. Remove bay leaves
and puree the soup until smooth; adjust seasonings and
finish with cream for a richer soup.
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