Cookin' with Carol recipes on NBC5 - March 2000

Clare Valley Pumpkin Soup

Serves 4

1½ lbs. whole butternut squash

1 Tbs. olive oil

2 leeks, white part only, thinly sliced

2 stalks celery, thinly sliced

2 cloves garlic, minced

2 cups chicken broth

1/8 tsp. ground nutmeg

¼ cup sour cream

Preheat oven to 350° F. Cut butternut squash in half lengthwise, scoop out seeds with a spoon (and discard), and place halves cut-side-up in a shallow baking pan. Bake squash, uncovered, for 1½ hours, or until squash is tender. Allow squash to cool at least 10 minutes, then scoop out the flesh with a spoon; reserve. Heat olive oil over medium heat in a saucepan. Cook leeks, celery, and garlic until tender, about 3-4 minutes, stirring occasionally. Place reserved squash, cooked vegetables, and ½ cup of the broth into the work bowl of a food processor (or blender). Process for 2-3 minutes, or until mixture is smooth. Pour mixture into the medium saucepan (used to cook vegetables in). Add remaining chicken broth, nutmeg, and salt and pepper to taste, if desired, and bring to a simmer on medium-high heat. Cook, uncovered, for 5 minutes, stirring occasionally. Ladle soup into bowls and top with a dollop of sour cream. Sprinkle parsley for garnish on top and serve with lime wedges on the side, if desired.

Notes:

In Australia, winter squash, such as acorn and butternut, are called pumpkins. Pumpkin soup is very common in Australia. This version is inspired by a delicious golden pumpkin soup I enjoyed at a South Australian winery in the Clare Valley wine region.

(Air Date: March 4, 2000)

Grilled Rosemary Lamb Chops

Serves 4

2 Tbs. olive oil

2 Tbs. lemon juice

1 Tbs. fresh rosemary, coarsely chopped

¼ tsp. salt

1/8 tsp. black pepper

8 lamb chops (loin or rib), about 1-inch thick

In a large shallow bowl, stir together olive oil, lemon juice, rosemary, salt, and pepper. Add lamb chops to the mixture, turning once to coat with marinade. Let stand at room temperature for 10-15 minutes, or up to 8 hours in the refrigerator. Grill chops over medium-high heat for 4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium. To serve, place 2 chops on each plate and spoon about 1 tablespoon of your favorite bottled chutney (or see recipe below) over each lamb chop. Serve with an Australian Shiraz wine.

Notes:

For a delicious apricot chutney, combine 1 cup water, ½ cup dried apricots, coarsely chopped, ¼ cup chopped red bell pepper, 2 Tbs. rice vinegar, 2 Tbs. sugar, and 1 shallot, chopped, in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 30-40 minutes, stirring occasionally, until apricots are soft; reserve. (Chutney will keep up to 1 week in the refrigerator.) Serve leftover chutney over cream cheese with crackers or add 1-2 tablespoons to curried dishes.

(Air Date: March 11, 2000)

Pavlova Pirouettes

Serves 8

3 egg whites

¼ tsp. cream of tartar

2/3 cup sugar

½ tsp. vanilla

1 cup whipping cream

2 Tbs. powdered sugar

½ cup apricot preserves

½ cup sliced kiwi fruit

½ cup sliced strawberries

2 Tbs. chopped macadamia nuts

Using an electric stand or hand mixer, beat egg whites with cream of tartar on high speed until soft peaks start to form, about 2-3 minutes. Add sugar gradually, until mixture forms stiff peaks, about 2-3 minutes more. Add vanilla and mix to combine. Spoon mixture into eight small circular mounds on a parchment-lined baking sheet. Bake at 250° F for 30 minutes. Turn off the oven and allow meringues to rest in the oven for another 30 minutes. Remove meringues from oven and when cool, remove from parchment; reserve. Using an electric mixer, beat whipping cream with powdered sugar until thick and fluffy. To assemble the pavlova desserts, spoon about 1 tablespoon apricot preserves over each meringue shell. Spoon some of the whipped topping on top and garnish with sliced kiwi fruit and strawberries. Sprinkle with chopped macadamia nuts and serve to delighted guests!

Notes:

Pavlova is a famous Australian meringue-and-fruit dessert, named after the Russian ballerina Anna Pavlova---probably because it is very light and delightful!

(Air Date: March 18, 2000)

Salmon in Paperbark

Serves 4

1 sheet paperbark

1 lb. fresh salmon fillet

6 – 8 sprigs fresh thyme

¼ tsp. kosher salt

1/8 tsp. black pepper

Soak paperbark in water to cover for 5 minutes. Preheat oven to 400° F. Drain water from paperbark. Lay paperbark flat on a jellyroll pan. Place salmon fillet, skin-side-down, over paperbark. Arrange thyme sprigs across top of fillet and sprinkle with salt and pepper. Fold ends and sides of paperbark into the center to completely cover fillet. Place folded side down on jellyroll pan and bake for 25 minutes, or until salmon is cooked through the center (flakes with a fork). To serve, unwrap paperbark from salmon and divide into serving portions. Serve warm or chilled.

Notes:

If desired, serve salmon with a Lemon-Yogurt Sauce: Combine 1 cup plain yogurt, 1 tsp. lemon zest, and 1 tsp. sugar.

Paperbark is the actual bark of a Melaleuca tree, indigenous to Australia. This method of cooking---the bark is used as a wrap for the fish, which is then tossed on the fire---comes from the Aboriginal people who learned thousands of years ago how to utilize the available ingredients of the land. The paperbark imparts a delicate flavor into the fish and serves as a perfect baking wrap. Aluminum foil can substitute (baked at 450° F), but of course, will not add additional flavor.

Australian paperbark can be mail-ordered from Bush Tucker Supply Australia through the internet at http://www.bushtucker.com.au (From the main page site index, select "Product List/Glossary", then scroll down to "Other" for the paperbark description. If ordering, tell them Cookin' with Carol from Texas sent you!)

(Air Date: March 25, 2000)