belated: Fall Soup Recipe

 Autumn Curry pumpkin soup



 

3 lbs or 2 med. Sugar pumpkins, halved, seeded and cut into quarters
1 cup water
2 tbsp olive oil
2 cups thinly sliced carrots
2 small onions, thinly sliced
3 tsp ea. yellow curry powder and salt
2 tsp ea. cinnamon & ginger
2 tsp . white pepper,  ground
32 oz. chicken stock
1 can coconut milk
1 tbsp real maple syrup



1. Preheat oven to 450. Place cut pumpkin skin side up on rimmed baking sheet- add water and roast for 30-40mins or until able to pierce with a fork.

2. Sauté onion and carrots in olive oil until onions are transparent and tender. Add pumpkin when finished roasting. Cook until all ingredients are soft. Combine seasonings in separate bowl, whisk with a fork. Stir seasonings to sauté mixture and let sweat for seasonings to permeate squash for 10 mins. Add chicken stock and simmer for 20 mins.


3. Puree soup in two batches in blender or food processer.

4. Place pot back on stove and add coconut milk. Simmer. Salt & pepper to taste.


5. Garnish with spoonful of crème fraiche or greek yogurt and toasted sage leaf.

Added to the menu:

Serve with a luscious glass of Chinon from the Loire region in France

• Wilted Rainbow Swiss Chard with toasted pecans & Balsamic glaze
•  Grilled White Cheddar on Onion Poppyseed Bread

grilled pizza

while this picture is a belated summer dish, it looked so lonely sitting in "my pictures" folder with no attention. So here's a recipe that you can still do out in the snow this winter, just bundle up at the BBQ or you can use your oven's broiler for the same effect.

• using naan or other flat bread, begin by grilling one side until slightly crispy (to prevent from getting soggy after adding toppings)
• spread a thin layer of pesto, and add sliced marinated mozzarella.
• Then top with a cornucopia of various grilled veggies. (I used red onions & tomatoes.)
• Sprinkle some sliced fresh figs, coarsely chopped basil, grilled flank steak & feta on the top-
• grill with closed top for about 4 mins or until cheese is melted.
• Before serving give a drizzle of strawberry balsamic vinegar or balsamic reduction to add a nice ZING to the overall flavor.

voila! a gourmet dinner for two in less than 30 mins. oh, and don't forget a nice bottle of Amarone or Pinot Noir from the Willamette Valley would go nicely.

Vehrs Wine Tasting

hosted Monday at Palisade Restaurant in Magnolia, I had a wonderful time trying over 20 different wines. a few that stood out to me were:

                                    

                       

• Tagaris' - Soaring Rooster Syrah '09 & Soaring Rooster Mourvedre '09
• Wines Unlimited- Montepulciano Chronicon '08and 642 Riserva del Canapone Maremma IGT Tuscany '09- this one was a blend with bright sangiovese, earth & jammy
• Casa Ventura's- Belezos Reserva Rioja '04 tempranillo grapes
• Terra Blanca's- Onyx Red Wine '07
• Rombauer Vineyards's- Diamond Selection Cabernet Sav. '06 single vineyard, 100% cab
• Woodward Canyon's- Artist Cabernet Sauvignon '08 earth, subtle oak, cocoa. grown primarily in the Champoux Vineyard
• Miner Family Vineyards'- The Oracle '06 a Bordeaux style blend from Stagecoach vineyard. cocoa, spicy oak, lush blackberry

the gentleman from Storybrook Mountain Wines (CA) & Miner Family Vineyards (CA) and me