DEBORAH MADISON BON APPÉTIT FEBRUARY 2008
YIELD: Makes 6 servings
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 2 cups chopped onions
- 2 tablespoons chopped fresh Italian parsley
- 2 teaspoons chopped fresh sage
- 4 cups 1/2-inch cubes peeled seeded butternut squash
- 1 1/2 teaspoons coarse sea salt
- 1 garlic clove, minced
- 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth
- 2 crustless slices fresh whole grain wheat bread, torn
- 4 teaspoons butter
- 1 tablespoon finely chopped fresh sage
Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
Ladle soup into bowls. Sprinkle with breadcrumbs.
248 cal, 12g fat (4g sat), 20mg chol, 675mg sod, 29g carb, 4g fib, 9g pro (nutritional analysis provided by Nutrition Data)
Nutritional analysis provided by Nutrition Data
Asparagus is a star of the season, as a side dish to any main course — chicken, fish, pork, beef, or lamb — or as a salad topped with a squeeze of lemon juice.
Active time: 15 min Start to finish: 30 min
YIELD: Makes 4 servings
- 1 1/2 lb medium asparagus (24), trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Special equipment: 8 (6-inch) wooden skewers, soaked in warm water 10 minutes
- Prepare grill.
- Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above). Brush asparagus with oil and season with kosher salt.
- Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.
• The parallel skewers make it easier to turn the asparagus. • If outdoor grilling isn't an option, asparagus may also be grilled in a well-seasoned ridged grill pan over moderately high heat.
Additional photo credit to: https://napafarmersmarket.org/grilled-asparagus-spears/
- 9-inch square puff pastry (half of a 17.3-oz. package)
- 2 tablespoons apricot jam
- 1 pound (2 or 3) pluots, rinsed and cut into thin wedges
- 1 egg, lightly beaten
- 2 tablespoons turbinado sugar
Lay puff pastry on a lightly floured surface. Cut square in half to make two rectangles; save one for another use. With a floured rolling pin, roll out one rectangle to 7 by 14 inches. Transfer to a buttered 12- by 15-inch baking sheet.
Brush all but a 1-inch border of dough with the apricot jam. Lay two rows of overlapping pluot wedges over jam. Brush edges of dough with egg and fold, pinching corners to seal. Brush edges of tart with egg. Sprinkle fruit with sugar.
Bake in a 375° oven until pastry is browned and pluots are tender when pierced, 35 to 40 minutes. Let cool. Makes 4 to 6 servings.