Ranch Potato Salad

Ranch Potato Salad

Ranch Potato Salad

Fifty ways to make potato salad.  Can you believe it?  I was amazed when I found a small recipe booklet for potato salads  included in a regular sized copy of Food Network Magazine, probably about two years ago.  Up until then I knew of perhaps three ways to make it. I always made it same way with a mayonnaise dressing, chopped celery, hard-cooked egg and little onion,  but I never really loved potato salad.  It was just something we always had in the summer with cook-out meals and I would eat a little, but it wasn’t a big deal with me.

Let me tell you, the little booklet changed all that.  Out of a list of 50 recipes I’ve made at least 10;  but there is one that stands out with both me and Mr. D. and I find myself going back to it and have even made it to bring to a picnic where everyone loved it.  It is made using red skin potatoes and the dressing has the same ingredients that would be used to make Ranch Salad Dressing, so the flavor is familiar.  We like this potato salad because it is moist and creamy, and stays that way even if it’s left over.  With other potato salads I’ve made the potatoes tend to absorb the dressing and the salad gets really thick.  But not this.  Perhaps because of the red-skin potatoes which are more waxy and dense.  Anyhow, I’m including it here today in case you’re ready for a change and are looking for a replacement for the way you always make potato salad.

RANCH POTATO SALAD

Yield:   about 6 servings

Ingredients:

  • 2 pounds red-skin potatoes
  • 1/2 cup chopped celery
  • 2 scallions, chopped
  • 1 clove garlic, minced
  • 2/3 cup mayonnaise (low-fat is OK)
  • 1/4 cup buttermilk
  • 2 Tbsp. cider vinegar
  • 1 tsp. sugar
  • salt and pepper to taste

1.  In a large pot of salted water, cook potatoes until fork tender.  Drain, cool, and cut into cubes or chunks.

Red-skin potatoes cooked tender.

Red-skin potatoes cooked tender.

2.  In a large mixing bowl,  place the potatoes, celery, and scallions.

Mix potatoes together with other ingredients.

Mix potatoes together with other ingredients.

3.  In a separate small bowl, whisk together the mayonnaise and remaining ingredients.   Pour over the potato mixture and toss to coat evenly.    Chill at least an hour to allow flavors to meld, and serve cold.

Mix all together and allow to chill a while before eating.

Mix all together and allow to chill for about an hour before eating.

4.  Leftovers will remain moist and become even more flavorful.

Perfect with franks and baked beans.

Perfect with franks and baked beans.

SOURCE:  Food Network Magazine

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Grilled Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach potatoes are a Swedish version of  baked potatoes.  They get their name from Hasselbacken, the Stockholm restaurant where they were first served. The seasoned potatoes turn out crispy on the outside and tender and moist on the inside.  They go with just about any entree.

Since we were preparing a full meal on the grill I wanted to include these potatoes if possible.  I got the idea that perhaps it would work after reading Bobby Flay’s book Barbecue Addiction in which he prepared whole potatoes on the grill.   So this is what I came up with–potatoes that have a garlic-scented mayonnaise, some crispy bacon bits and a scattering of fines herbes, wrapped up in foil and baked on the grill.  In order to have the potatoes cook in the same time frame as the pork chops that I was also grilling, I precooked the potatoes in the microwave until they were beginning to get tender, but were not thoroughly cooked.  Then I sliced them in the Hasselbach style, seasoned them, wrapped them in foil and finished cooking them on the grill.

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GRILLED HASSELBACH POTATOES

Yield:  serves 2 to 3

Ingredients:

  • 1/4 cup mayonnaise
  • 1 garlic clove, smashed to a paste or grated
  • 1 tsp. Dijon mustard
  • 1 tsp. grainy mustard, or yellow mustard
  • kosher salt and black pepper
  • 2 or 3 large baking potatoes, scrubbed
  • 1 -2 Tbsp. crumbled bacon or bacon bits
  • 1 Tbsp. mixed, dried fines herbes, ( parsley, rosemary, tarragon)

Directions:

1.  Wash and dry the potatoes, leaving the skin on.  Pierce in several places and cook in microwave for about 5 minutes, until they begin to steam, but are not yet soft to the touch. (Adjust time according to the number of potatoes you are cooking.)  Remove and cool so you can handle them.

2.  Meanwhile, whisk together the mayonnaise, garlic, and mustards in a small bowl;  season with salt and pepper.  Set aside.

3.  Heat your grill to medium heat for direct grilling.

4.  Put the potatoes on a cutting board, and one at a time, lay the handle of a wooden spoon next to the potato.  Slice the potato at 1/4-inch intervals, down to where the knife meets the wooden spoon handle.  This stops the knife and prevents you from cutting all the way through the potato.

Potato cut into slices ready for seasoning.

Potato cut into slices ready for seasoning.

5.  Spread the slices apart slightly and with a knife spread the mayonnaise aioli mixture on the cut sides of the potato. Spread some mayonnaise mixture on the top.   Sprinkle on bacon bits and herbs all over the tops of the potatoes. Season with salt and pepper to taste.

6.  Use a generous sized piece of heavy-duty foil and wrap each potato securely so it doesn’t leak.  Place on the grill and cook for 8 – 10 minutes, turning over several times.

Potato packets on the grill. Everything cooks in about the same time..

Potato packets on the grill. Everything cooks in about the same time..

7.  To serve, unwrap each potato and place on dinner plate.

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SOURCE:   a Carolyn Original

Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

A bag  of frozen hash brown potatoes from the supermarket is a great timesaver, so occasionally I will buy one to keep in the freezer.  There are times when a skillet of brown and crispy hash browns is the perfect side dish, and I really love them, but who wants to shred raw potatoes to make them from scratch.  Definitely not me,  thus the frozen variety in the freezer.

Last weekend I was making a fast meal on a hot evening and a wanted a side dish to go with the salmon kebabs and white bean salad, so I thought about the hash browns as a good go-with.  However I wanted to “doctor” them up a little, so I quickly added some thinly sliced fennel and some onion.  These were then sautéed together in a little olive oil till tender and nicely browned.  Wow! were they good.  Sometimes the most unexpected combinations turn out to be the best.  This is what I did:

FENNEL-POTATO HASH BROWNS

Slicing up the fennel and onion.

Slicing up the fennel and onion.

Servings:  about 4

Ingredients:

  • 2 Tbsp. olive oil
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 2 cups cored, thinly sliced fennel bulb
  • 1/2 cup  (1 medium) vertically sliced yellow onion
  • 1  1/2 Tbsp. fennel fronds, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

1.  Heat a large non-stick skillet over medium heat.  Add 2 tablespoons olive oil to pan; swirl to coat.

2.  Add the hash browns, fennel, and onion to the pan;  cook about 12 minutes or until golden brown, stirring frequently.

Cook it all together till nice and brown with crispy bits.

Cook it all together till nice and brown with crispy bits.

3.  Remove from heat; stir in the fennel fronds, salt and pepper.

Serve on a platter, garnished with fennel fronds.

Serve on a platter, garnished with fennel fronds.

SOURCE:  a Carolyn Original

Sauteed Cabbage and Kale

Cabbage and Kale Sautee

Cabbage and Kale Sautee

Kale seemed to be the darling vegetable of 2012, and its popularity does not seem to be letting up in 2013.  Whether cooked in soups or with other vegetables or eaten raw in salads, this is one vegetable that packs a nutritious punch.

For years I wouldn’t even look at kale.  I thought it was only used as a garnish in fancy restaurants. Its leaves and surface are so rough, all I could imagine was trying to eat a brillo pad.  Until last year I had never even purchased kale.  But being a person who does not want to be left out of a good thing,  I realized that I owed it to myself ( and the people I cook for) to at least give it a fair chance.  So my first endeavor was to put some in a soup, where I would not have to meet it face-to-face.   I could tolerate that because it was mixed with the other vegetables, and every thing tasted quite good.  My second encounter with kale was not so successful.  I made Kale Chips.  So many articles and blogs raved about baked kale chips; crispy, a little salty, addictive.  Yup, they certainly were—-and I over did it.  Unpleasant side effects!  Mr. D. had the same reaction, so there has been a lengthy time lapse since that experience.

Where food is concerned, a good picture will get me every time.  So when I saw a picture of this dish on My Gourmet Connection of kale sautéed with cabbage, onions, and scallions, I decided to give it one more chance.  This time it was a winner.  If you are a fan of this leafy green vegetable that becomes soft and silky smooth when cooked, you must give this recipe a trial run.

Because you want to caramelize rather than brown the cabbage in order to develop its natural sweetness, this dish takes a little time to prepare, but I think you will find that the flavor is well worth the extra effort.  It is a great side dish that goes with all sorts of entrees.

SAUTEED CABBAGE AND KALE

Take time to slowly cook the cabbage until it is browned.

Take time to slowly cook the cabbage until it is golden.

YIELD:   about 4 – 6 servings

INGREDIENTS

  • 1 small head of cabbage, chopped or roughly cut
  • 1 lb. fresh kale, stemmed and roughly chopped
  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1 Tablespoon butter
  • 1 bunch scallions, ( 4 – 5 ) chopped
  • salt and pepper

1.  Heat the olive oil in a large pan over medium heat.  Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften.  Add the garlic and continue cooking just until fragrant, 1 minute longer.

2.  Add about 1/3 of the chopped cabbage, season with a pinch of salt and cook until wilted and reduced in bulk.  Repeat with the other two batches of cabbage, being sure to season with a bit more salt each time.

3.  Continue cooking, stirring often until the cabbage is caramelized and golden in color, 15 to 18 minutes.  Add the butter, a few grinds of black pepper, and adjust the salt  to taste.

4.  Add the kale and continue cooking until it’s wilted and tender, 3 to 4 minutes, then add the scallions and cook until they’re slightly softened, but still bright green.

Add kale and scallions to the pan.

Add kale and scallions to the pan.

Transfer to a serving dish.

A great side dish ready to be enjoyed with any entree.

A great side dish ready to be enjoyed with any entree.

SOURCE:   MyGourmetconnection.com

Maple Soy Salmon with Roast Cauliflower

Maple-Soy Salmon

Maple-Soy Salmon

Since I went  a little hog-wild at the supermarket and purchased a lot of different forms of citrus fruits, now I’m in the situation of trying to use them in as many ways as possible.  Eating them peeled and sectioned “out of hand” and in fruit salads is a given.  A tangerine, a Mineola, or a clementine  make a quick snack any time.  I’ve already shared with you my recipe for Lemon Cream Squares here, so this week I will be featuring recipes that contain other forms of citrus.

Roast Cauliflower with Clementines, Cranberries, and Pistachios

Roast Cauliflower with Clementines, Cranberries, and Pistachios

One of the recent dinners I made was this one, Soy Maple Salmon with Roast Cauliflower.  Even  though you see no mention of a citrus in the title it’s there none the less, in both the salmon part and the cauliflower.  We thought this meal was fabulous and one that I want to repeat again soon.  During this season when seafood is also plentiful, I try to prepare a fish item at least once per week.  The total calories for these two items is under 400 calories, and only 18 Gm. Carbohydrate.  There is a bargain of goodness in this meal any way you look at it.

In planning my time to prepare this meal I found that if I roasted the cauliflower and made a salad while the salmon was marinating, I could then pop the salmon in the hot oven, finish the cauliflower dish and dress the  salad.

SOY-MAPLE SALMON

SERVINGS:    4

Marinating the salmon.

Marinating the salmon.

INGREDIENTS

  • 2  Tablespoons low-sodium soy sauce
  • 2  Tablespoons maple syrup
  • 1 Tablespoon fresh orange juice
  • 2 cloves garlic, smashed
  • 4   4-5 ounce salmon fillets

1.   Mix all the ingredients (except salmon) plus  2 Tablespoons water in a large bowl or zip-lock baggie.  Add the salmon and turn to coat.  Allow this to marinate in the refrigerator for about 20 minutes.

2.   When ready to cook, preheat the oven to 400*F.   Coat a rimmed pan with cooking spray.  Drain the fish, season with salt and pepper and place on the prepared baking sheet.  Bake until slightly golden and beginning to crisp around the edges, 8 – 10 minutes.  The salmon should be moist, and flake easily with a fork.

Note:  Salmon will be baked after cauliflower at a lower oven temperature.

ROAST CAULIFLOWER WITH CLEMENTINES, CRANBERRIES AND PISTACHIOS

SERVINGS:   4

INGREDIENTS

Cauliflower brushed with oil and ready for the oven.

Cauliflower brushed with oil and ready for the oven.

  • 1 small head cauliflower, trimmed and cut crosswise into 1/2-inch slabs
  • 3 Tablespoons extra virgin olive oil
  • coarse salt and freshly ground pepper
  • 2 clementines, zested and segmented
  • 2 Tablespoons dried cranberries
  • 2 Tablespoons whole or chopped pistachios
  • 1 teaspoon zest from clementines
  • 1 Tablespoon chopped fresh parsley

1.    Preheat oven to 450*F.  Arrange cauliflower on a rimmed baking sheet in a single layer and brush with 2 Tablespoons olive oil.  Season with salt and pepper.  Roast, flipping once, about half way through cooking time, until tender and a little charred at edges, about 25 minutes.

Cauliflower after roasting.

Cauliflower after roasting.

2.  Transfer to a serving platter with clementine segments and cover with foil to keep warm.  Turn down oven heat to 400*F to cook salmon.

3.  In a small saucepan, heat the remaining 1 Tablespoon olive oil, add the cranberries, pistachios, clementine zest, and a little salt and pepper to taste. Stir to heat through.  When ready to serve, drizzle over the cauliflower and clementines.  Sprinkle with chopped parsley.

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This dinner entree is a mash-up of two recipes that I put together with some major modifications.

SOURCES:   Salmon:   Food Network Magazine;   Cauliflower:  Whole Living Magazine

Braised Potatoes and Fennel

Braised Potatoes and Fennel

Braised Potatoes and Fennel

This is a neat little recipe to have up your sleeve for when you want to cook potatoes yet another way.  Besides the potato, fennel is included in this really easy way to make a side dish that goes with most any kind of meat or other vegetables.

Use 1 pound of potatoes that are similar in size so that they will cook uniformly. Slice them into 1/4 inch slices.

When selecting a bulb of fennel choose one that is firm, pale in color, with strong stalks and feathery fronds.

Fresh Fennel.

Fresh Fennel.

To prepare the fennel, cut off the stalks, cut the bulb in half lengthwise, and remove the hard core at the bottom.  Then slice it into 1/4-inch wedges.  Reserve the fronds.

BRAISED POTATOES AND FENNEL

SERVINGS:   4

  • 1 pound small potatoes, cut into 1/4 inch slices
  • 1 medium bulb fennel, sliced into 1/4 inch wedges  Reserve some of the fronds.
  • 1 Tablespoons olive oil
  • 1 Tablespoon butter
  • 3/4 cup chicken broth
  • salt and pepper to taste
  • lemon wedges, optional

1.  In a large skillet, heat the olive oil and butter over medium-high heat.

IMG_2402

Heat skillet and melt butter with olive oil.

Add potatoes and cook, turning occasionally until golden in color.  Do this in 2 or 3 batches.  Potatoes will brown better if they are not crowded in the pan.

Potatoes, sliced 1/4 inch thick.

Potatoes, sliced 1/4 inch thick.

Golden brown potatoes.

Golden brown potatoes.

Add fennel and cook until golden, about 3-4 minutes.

Add in the fennel and continue cooking.

Add in the fennel and continue cooking.

2.   Stir in the chicken broth.  Season with salt and pepper and bring to a simmer.  Cover and cook until vegetables are tender, about 12 minutes.  Before serving sprinkle with fennel fronds.  Serve with lemon wedges if desired.

Braised Potatoes and Fennel

Braised Potatoes and Fennel

SOURCE:   slightly adapted from   EVERYDAY FOODS

Creamy Hash-Brown Casserole

Creamy potato hash brown casserole.

Creamy potato hash brown casserole.

I don’t know anyone who doesn’t like potatoes, do you?   And there are umpteen thousand ways to prepare them.   So this is what I was asked recently:  “Carolyn,  I love the way you make potatoes, would you, could you, make a big pan of something special for Christmas Dinner?”   Who could say “no” to that?  Start with a compliment and then ask the question.  That’s how to get results.  Here’s the situation;  when we all get together there are usually somewhere between 15 and 20 people.  So I needed to make  A LOT!

Fortunately, I knew immediately what I would make.  I’ve made it before and it was a great success.  People always go back for seconds whenever I serve these rich, cheesy potatoes.  The casserole is a snap to fix using convenience foods, and it travels well, too.

The recipe as presented here makes 12 – 16 servings.  In my need to make sure there was plenty for everyone, I expanded the recipe by adding some additional diced potato, that I cooked in advance;  added some milk to the soups for more liquid, and increased the sour cream to 1 1/2 cups.

Recipe:  CREAMY HASH-BROWN CASSEROLE

Convenience foods make it a snap to put together

Convenience foods make it a snap to put together

SERVINGS:  12 – 16

INGREDIENTS

  • 2 cans (10 3/4 oz. each ) condensed cream of potato soup
  • 1 cup sour cream
  • 1/2 teaspoon garlic salt
  • 1 package ( 32 oz.) frozen hash brown potatoes
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

In a large bowl, combine the soup, sour cream, and garlic salt.

Mix together the soup, sour cream and garlic salt.

Mix together the soup, sour cream and garlic salt.

Add potatoes and cheddar cheese;  mix well.

Mix in the hash browns and grated cheese.

Mix in the hash browns and grated cheese.

Pour into a greased 13″ x 9″ baking dish.  Top with parmesan cheese.

Spread in a greased baking dish, and top with more cheese.

Spread in a greased baking dish, and top with more cheese.

Bake, uncovered, at 350 degrees for 55 -60 minutes, or until potatoes are tender.  Top should be browned and bubbly.

Creamy potato hash brown casserole.

Creamy potato hash brown casserole.

SOURCE:   slightly adapted from TASTE OF HOME

Spiced Honey-Glazed Sweet Potatoes

Spiced Honey Glazed Sweet Potatoes

Spiced Honey Glazed
Sweet Potatoes

Up until just recently  the most common way that we eat sweet potatoes is baked whole.  I treat them as I would  regular baked potatoes, split and served with butter and maybe a sprinkle of brown sugar.  One of the many recipes I looked at for holiday side dishes was this one for sweet potatoes baked in a honey spice sauce.  I took it for a spin and was rewarded by how good it turned out.  Besides being a good compliment to turkey or chicken, I think it would also go very well with ham or pork roast.  My husband said he likes sweet potatoes fixed this way better than baked whole as I had been doing, so this will most likely be my go-to recipe for sweet potatoes from here on.

It takes a few minutes of prep time to peel the potatoes and cut them into wedges.  Once placed in a shallow baking dish, I made the sauce in the microwave and poured it over the potatoes;  placed the whole thing in the oven and let them bake for about 30 -40 minutes, stirring and basting with the sauce 2-3 times.  They will come out tender, glazed, sweet, spicy and so, so good.  If you or someone you know doesn’t like sweet potatoes, try them this way and I think you will become a convert.

SPICED HONEY-GLAZED SWEET POTATOES

EVERYDAY FOOD

SERVINGS:    8

  • 2 1/2 pounds sweet potatoes (about 5 ) peeled and cut into 3/4-inch wedges

    Cut sweet potatoes into thin wedges.

    Cut sweet potatoes into thin wedges.

  • 1/2 cup honey
  • 1/2 stick ( 4 Tablespoons) unsalted butter
  • 3-4 dried bay leaves
  • 1 1/2 teaspoons ground allspice
  • coarse salt and pepper

1.   Grease a shallow baking dish, or rimmed baking sheet.   Preheat oven to 400 degrees.

2.  In a small sauce pan, bring honey, butter, bay leaves, allspice, 1 teaspoon salt and 1/4 teaspoon pepper to simmer over medium heat.  ( I used the microwave for this step)

Pour sauce over sweet potatoes.

Pour sauce over sweet potatoes.

3.  Pour mixture over the potatoes and bake until tender and glazed about 30 minutes, stirring and turning several times.

Spiced Honey Glazed Sweet Potatoes

Spiced Honey Glazed
Sweet Potatoes

Three B’s Salad: Beets, Brussels Sprouts, and Bacon

Roasted Beets, Brussels Sprouts and Bacon Salad

I subscribe to quite a few food magazines.  More than I should probably, because I’m always 2-3 months behind in my reading of them, but I love to look at them and get ideas, or try new recipes.  In the issues that have arrived this Fall I have noticed a great emphasis on the use of Brussels Sprouts for salads.  I don’t think I would ever have thought of making them into a salad, but once introduced to the idea I gave it a shot, and this is the one I tried.

The recipe’s biggest attraction for me was the use of roasted beets with the Brussels sprouts, and bacon as a garnish adding another level of flavor.  The dressing is lemon based instead of vinegar with olive oil and a little mustard.  I had golden beets on hand, so that is what I used in this salad.

ROAST BEETS, BRUSSELS  SPROUTS AND BACON SALAD

SERVINGS:     4

INGREDIENTS

  • 1/2 pound Brussels sprouts, ends and outer leaves removed

    Golden beets, roasted.

  • 3-4 beets, roasted    You can find my method for roasting beets here.
  • 4 slices bacon, cooked crisp and drained on paper towel
  • 1 bag salad greens of choice, or leaves of Romaine
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

ASSEMBLING THE SALAD

1.  Bring a pot of salted water to boiling.  Drop in the Brussels sprouts, bring back to a boil, and cook for 2 minutes.  Drain immediately and immerse or rinse with cold water to stop the cooking action.  Drain throughly and pat dry with paper towels.

Brussels sprouts after blanching.

2.  Slice each of the sprouts into thin slices,  about 1/4 inch thick.

Slice the sprouts into 1/4 inch slices.

3.  On individual salad plates, make a layer of salad greens as a base for the remaining ingredients.  Cover with the sliced Brussels sprouts, then wedges of roast beets, and bacon crumbled over the top.

Layering on the vegetables and bacon.

4.  In a small bowl or cup whisk together the lemon juice, oil, mustard, salt and pepper.  Drizzle over each salad before serving.

A very nice mixture of flavors and textures.

My reaction to this innovative salad:  I was pleasantly surprised by how well these ingredients worked together.  I particularly liked the saltiness of the bacon with the vegetables, and the Dijon mustard in the dressing enhanced the Brussels Sprouts, giving me the thought that mustard would be good to add to a sauce for Brussels sprouts when they are served hot as well.  This salad is filling and nutritious.  I served it with a meatless pasta dish for a hearty meal.

SOURCE:   Eating Well

Butternut Bisque

Butternut Bisque

As many of you are probably doing,  I’m making out my menu for Thanksgiving Dinner, checking the cupboard for what I have on hand and what I need to get.  My shopping list is close at hand.  There are certain dishes that are alway present on my Thanksgiving dinner table because it’s a favorite of someone in the family and they want to enjoy it once again.  Each year I try to make one dish a little different than I’ve made it previously just to give it a new spin, or I introduce something new.

This year as my guests arrive, I will be serving small cups of soup along with a cheese board and crackers.  The soup is one which I have made many times before, but never served as an appetizer, so we will have to see how that works out.  Because it is a favorite of my husband and me I’m sharing it here.  We usually have it with grilled cheese sandwiches, and it makes a very hearty meatless meal.  You might also want to serve it in small cups as a appetizer for your holiday meal as I will be doing.

The recipe has gone through several adaptations, but was originally given to me by a co-worker, who was a wonderful French cook.  She grew a big garden every year and just had a special way of using all those vegetables she grew.  Her soups were outstanding, and I’m fortunate that she shared some of her recipes with me.  They are some of my very favorites.

BUTTERNUT BISQUE

SERVINGS    6

INGREDIENTS

Ingredients for Butternut Bisque

  • 2 – 2 1/2 pounds butternut squash,  peeled and cubed
  • 2 Tablespoons butter
  • 2 carrots, peeled and sliced into coins
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 medium potatoes, peeled and cubed
  • 5 – 6 cups chicken or vegetable broth
  • 1 1/2 teaspoon curry powder
  • pinch each:  nutmeg, ginger, cayenne pepper
  • salt and pepper

DIRECTIONS

1.  Melt butter in a large soup pan.  Add onions, carrots, and celery.  Saute for 2-3 minutes.

Saute onions, carrots, and celery.

2.  Add potatoes and squash to the pan; followed by the broth.

Potatoes and squash ready to be added.

Bring to a boil.  Decrease heat, cover and simmer till vegetables become very tender,  approximately 40 minutes.  Add the curry, nutmeg, ginger and cayenne.

3.  Puree the soup mixture using an immersion blender, or regular blender working in batches.  Return soup to the pan.  Add salt and pepper to taste.  Keep warm till ready to serve.  Serve hot with a dollop of sour cream on top.

This is the perfect use for a fall vegetable.

SOURCE:   With thanks to Ann N., my friend, who was so generous in sharing her recipes and cooking talents with me.