The King of Butternut Squash Soups

Always a dinner party hit

Here's the creamiest, most complex butternut squash soup recipe I've ever tasted. It's ideal for the holidays and quick and simple to make. The secret ingredient is peanut butter. Adapted from British chef Antony Worrall Thompson, the Creole soup packs a kick from West Indian hot sauce, which can also be added to taste. It freezes beautifully (handy for unexpected guests). And you can substitute pumpkin for the butternut squash too.

Creole Butternut Squash Soup

Serves 4-6

Ingredients

1 medium onion, diced

4 medium garlic cloves, minced

1 stalk celery, diced - if you don't have, just use 3 carrots instead of 2

2 carrots, peeled and diced

2 tablespoons vegetable oil

4 tablespoons brown sugar

1 teaspoon ground nutmeg - freshly ground is best

4 cups (1000 ml) chicken stock

2 1/4 lbs (1 kg) butternut squash or pumpkin cut into 1 inch cubes - a little more is fine too

3 tablespoons creamy peanut butter - I use no sugar added, organic

3/4 cup (175 ml) heavy (double) cream - a little less if you're watching calories

3 tablespoons fresh lime juice

1-2 tablespoons West Indian hot sauce - be careful - start with 1 tablespoon and add more to taste. I use Grace Scotch Bonnet.

Salt and freshly ground pepper to taste

• In a heavy pot over medium heat, saute the onion, garlic, celery and carrots in oil until soft.
• Stir in the brown sugar and nutmeg. Add the chicken stock and squash and cook over medium heat until soft.

Simmer til you can easily pierce the chunks with a fork

• In batches, carefully puree the ingredients in a blender or food processor and return to the pot. Bring to a gentle simmer and stir in the peanut butter, cream, lime juice and hot sauce.

West Indian hot sauce is key

• Add salt and pepper as necessary. Garnish with sour cream and toasted pumpkin seeds, if desired. Serve immediately or freeze.
  

  

  One medium butternut squash should do the trick

Instant Broccoli Magic



Transform broccoli drab...

 I find broccoli one pretty unexciting vegetable unless you combine it with a calorific cheesy sauce or in a Chinese stir fry. While the florets are tasty roasted in simple olive oil, salt and pepper, the best part of this veggie from the cabbage family often goes right in the garbage: the stalk.

Once peeled, the inside of the fat stem is fleshy, soft and juicy. Grated, it makes an instant, refreshing salad. Just drizzle with olive oil, a good squirt of lemon or lime juice for tang, my secret ingredient dried mint, and salt to taste. You'll never want to waste it again.


...to fab



Today's Secret Ingredient: Dried Mint


Everyone knows the refreshing taste and aroma of fresh mint. In the winter months, dried mint is especially useful and tasty in hearty soups. The heat releases the heady scent and flavor of the leaves. My favorite winter soup is my mother's red lentil with dried mint. Simple, delicious, and beautiful.

Selva's Red Lentil Soup

Flavorful dried mint

Serves 2-3

1 medium onion, chopped

2 garlic cloves, thinly sliced
2 tablespoons olive oil

1 cup red lentils (Whole Foods sells in bulk), rinsed thoroughly
4 cups water
2-3 medium shredded carrots
juice of one lemon
2 teaspoons cumin

1 tablespoon crushed dried mint (rub in palms to crush finely, removing any stalks)

salt to taste

In a 2-quart pan, saute the onion and garlic in olive oil til soft. Add rinsed and drained red lentils, water and shredded carrots. Stir. Cover and simmer for 40 minutes, until thick. During last five minutes of cooking, add the lemon juice, cumin and dried mint. Add salt to taste. Puree if desired. Serve immediately. Suitable for freezing.

 

Red lentils



Perfect Homemade Crumb Cake

Confession: I have a weakness for those boxed supermarket crumb cakes that have a shelf life of weeks. I don't buy them regularly but if one magically appeared before me, I would dive right in. I created an easy alternative to satisfy that sweet tooth and not make me feel guilty about putting loads of preservatives in my belly. And with a topping of chocolate chips, nuts, brown sugar and coconut, it tastes rich and amazing.

Topping:
1 tablespoon flour
1/2 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup chopped nuts - walnuts or pecans
1 cup semi-sweet chocolate morsels
1/3 cup sweetened flaked coconut

Cake:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup low fat sour cream

Preheat oven to 350 degrees.

Topping prep:

In a small bowl combine flour, brown sugar, and butter. Mix well with fingers or fork, breaking up any clumps of brown sugar. Add morsels, nuts and coconut and stir to blend well. Set aside.

Cake prep:

In a small bowl combine flour, baking powder, soda and salt; set aside. In a large bowl, combine butter, sugar and vanilla, mixing well. Add eggs, one at a time, beating well after each addition. Gradually add the flour mixture alternatively with the sour cream. Fold into a 13x9x2 inch baking pan. Sprinkle topping evenly over batter.

Bake 45-50 minutes and enjoy. Note cake freezes beautifully, wrapped tightly.

Homemade 'American Hot' Pizza

Homemade pizza in minutes

When I lived in London one of my favorite pizzas was called the 'American Hot' from the chain Pizza Express. It was the only time I have ever seen jalapenos peppers on a pepperoni pizza. It's definitely a winning combo. So I've created my own version using dried Spanish chorizo, crimini mushrooms and fresh garlic and herb pizza dough found in Trader Joe's (this dough is excellent for making calzones too, a recipe which I will share another time).

KikaEats Version of 'American Hot' Pizza

1-lb package Trader Joe's fresh garlic and herb pizza dough, room temperature
4 oz shredded mozzarella
1/2 cup prepared tomato sauce
1 3/4 cup sliced mushrooms (I used cremini, aka baby portobello)
20 slices dry cured Spanish chorizo, such as Palacios brand
1/2 medium red onion, sliced thinly into half moons
handful jarred sliced jalapeno peppers (fresh are perfectly fine too, just remove the seeds and veins)

Prep your toppings

Preheat oven to 425 degrees. Lightly grease 10x15 inch baking sheet with olive oil. You could also use a round pizza pan, but I don't have one.

On a clean working surface, sprinkle a little flour about 12x12 inches to prevent dough from sticking. Pat hands with flour, remove dough (at room temp) from package and begin pressing out with finger tips. I usually cheat and roll out with a rolling pin. If you don't have one, improvise. I've used a heavy cylindrical container of sea salt before. Roll the dough into a rectangular shape to fit the pan. This takes a few minutes so be patient. Lay dough in pan making sure the dough reaches just past the edges. Press down the edges so they stay secure and don't shrink inwards.

Once dough is in place, spread tomato sauce evenly on top, keeping a 1/2 inch border untouched. Add the shredded cheese evenly. Add sliced mushrooms, onions, chorizo and jalapenos.

Bake in preheated oven for about 15 minutes until the cheese has melted and pizza dough is golden brown on the bottom. Top with freshly grated Parmesan and fresh basil, if desired. Slice and eat. Makes 8 slices.

Bite into this in 30 minutes

Note: leftover pizza slices freeze beautifully, wrapped tightly in foil.

Gazpacho Done Wright

Gazpacho at the Guggenheim's restaurant The Wright

We're still in peak tomato season, so if you haven't picked any at one of the abundant local farmer's markets, get to it this week. Heirloom tomatoes are especially plentiful and delicious this year. And one of the perfect uses for local tomatoes is gazpacho.

The Wright

The most inventive gazpacho I've tasted lately is a work of art - really.
Chef Rodolfo Contreras of the Guggenheim's restaurant The Wright has managed to bring the dining room's striking art installation, titled "The horizon produced by a factory once it had stopped producing views," to life on a plate. Inspired by the vibrant orange and yellow hues of the walled structure by artist Liam Gillick, Mexican-born Contreras crafts a refined and striking edible creation. And with just a few expert shimmies, he creates the gorgeous swirl design. Go on, try it at home. And even if you don't get the swirls just right, the real beauty is in the taste. Superb.

The Wright's Heirloom Red + Yellow Gazpacho

Red Tomato Gazpacho

2 red Beefsteak tomatoes, blanched and peeled
1 cucumber, peeled
1 red pepper
1 shallot, peeled
1 clove garlic, peeled

1/2 liter San Pellegrino
1/2 cup extra virgin olive oil
1/2 tablespoon raspberry vinegar

Roughly chop all solid ingredients then puree in blender until smooth.

Yellow Tomato Gazpacho

3 yellow tomatoes, blanched and peeled
1 yellow pepper
1 shallot, peeled
1 clove garlic, peeled

1/2 liter San Pellegrino
1/2 cup extra virgin olive oil
1/2 tablespoon raspberry vinegar
1/2 tablespoon ground cumin

Roughly chop all solid ingredients then puree in blender until smooth. Simultaneously pour red tomato gazpacho mixture and yellow tomato gazpacho mixture into bowl. Shimmy bowl back and forth to spiral the red and yellow mixtures. Season to taste with salt and pepper.

Yields 6 8oz Servings

Note the heirloom gazpacho is featured on the current lunch and dinner menu at The Wright.