Basil

It’s basil season on Edgecliff and we’ve got lots…

I grew four kinds this year. The standard genovese variety…
…a red variety I forget the name of – different than the one I usually grow (and don’t like it as much)…
…thai basil (going to try thai basil mojitos this weekend)…
…cinnamon basil – too pretty to pick.
If one has lots of basil then of course one needs to make pesto:  One huge load of basil…
…about three heaping cups once trimmed and cleaned…
…about 1/3 cup of pine nuts…
…a couple cloves of garlic (this beautiful garlic is from our CSA and is so much fresher and such a huge difference…who knew)….
Swirl it all together in the Cuisinart with a healthy dose of good olive oil et voila.
Pasta with super fresh pesto and lots of herbs, zucchini with lots of basil and some really cool purple carrots (sauteed in butter and maple syrup).  A beautiful summer plate of freshness.
Advertisements

Roasted Root Vegetables

Colorful

We had a nice relaxing Thanksgiving at my parents house this year.  We made roasted root vegetables and The Best Ever Green Been Casserole (VERY good).  We have been making roasted vegetables the past several years.  No Recipe.  Just roast what you want, roast them separately, fresh thyme, salt and pepper.

sweet potatoes
parsnips
carrots
butternut squash
Grace and the finished product

Dinner was great.  We also had roast turkey, stuffing (Mom’s is always the best), gravy, mashed potatoes, rutabaga, Brussels sprouts, two kinds of cranberry sauce, pumpkin pie and apple pie.

Dad carving the turkey
getting silly playing the dictionary game after dinner

Butternut Squash Soup with Cider Cream

A tasty recipe for butternut soup

Butternut Squash Soup with Cider Cream

Bon Appetit, November 1998

Ingredients:

  • 5 tablespoons butter
  • 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
  • 2 cups chopped leeks (white and pale green parts only)
  • 1/2 cup chopped peeled carrot
  • 1/2 cup chopped celery
  • 2 small Granny Smith apples, peeled, cored, chopped
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon crumbled dried sage leaves
  • 5 cups chicken stock or canned low-salt chicken broth
  • 1 1/2 cups apple cider
  • 2/3 cup sour cream

1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

Roasted Root Vegetable Soup

Mary Jo Boyd

In roasting pan, place:

  • 2 butternut squash, split, seeded, cavity-side up
  • 1 acorn squash, split, seeded, cavity side up
  • 2 sweet potatoes, halved, upside down
  • 2 leeks, halved lengthwise
  • 1 huge onion, in chunks
  • 4-6 shallots
  • 4-6 large carrots
  • 1 T butter, divided among squash halves
  • 1 T brown sugar, sprinkled on butter
  • 1-2 cups chicken broth

Cover tightly with foil, and bake for 2 – 2.5 hours at 325-350.

In stock pot, place

  • 1 T olive oil
  • 1 T butter
  • 4 – 6 large celery stalks, sliced
  • 2 cloves garlic, chopped

Braise slowly, stirring often for 15-20 minutes.

Cool roasted vegetables slightly, scoop from their shells and add to pot along with cooking liquid, leeks, etc.  Add about 10 cups of chicken broth, 1+ cups of white wine, ginger and pepper and cumin to taste.  Cook slowly for 30-45 minutes to blend flavors.  Puree in batches and add