Cookin' with Carol recipes on NBC5 - November 2004
Serves 4; 1 cup per serving
Perfect for the holiday table, this elegant soup demonstrates that gourmet cooking is easier than you may think!
1
tablespoon butter
1
onion, peeled and chopped
2
stalks celery, chopped
4
cups peeled and cubed butternut squash
2
cups chicken broth
1/2
cup half and half
1/2
teaspoon ground nutmeg, for garnish
Melt butter in a medium saucepan over medium-low heat. Add onion and celery and sauté over medium heat for 2 to 3 minutes, or until tender, stirring occasionally. Add squash and chicken broth and bring to a boil on high heat. Reduce heat to low and cook for 15 minutes, or until squash is tender. Using a slotted spoon, remove solids (squash and vegetables) and place in a food processor or blender with 1/2 cup of the cooking liquid. Process for 1 minute, or until mixture is smooth. Add squash purée back to the remaining cooking liquid in saucepan. (Season with salt and pepper to taste, if desired.) Stir in the half and half and cook on medium-low heat until soup is warmed through, about 1 to 2 minutes. Serve warm with a pinch of freshly grated nutmeg sprinkled over the top of each serving.
(Air Date: November 7, 2004)
Serves 8
2
large eggs, lightly beaten
4
egg yolks, lightly beaten
1/2
cup canned pumpkin
1/3
cup sugar
1
teaspoon pumpkin pie spice
1
teaspoon vanilla extract
2
cups whipping cream
4
tablespoons sugar for topping
Preheat oven to 300° F. Whisk eggs, egg yolks, pumpkin, 1/3 cup sugar, pumpkin pie spice, and vanilla together in a bowl. Add cream, whisking until combined. Carefully pour mixture through a medium-mesh strainer into 8 small broiler-safe dishes (custard cups work well) to a depth of 3/4-inch to 1-inch each. Place custard cups in a shallow baking pan (jelly roll pan) and fill pan with hot water to a depth of 1 inch. Bake for 45 minutes, or until a knife inserted into the center of a custard comes out clean. Allow custard to cool for 30 minutes at room temperature. Chill in the refrigerator for at least 2 hours. Sprinkle 1/2 tablespoon sugar evenly over the top of each custard. Place custard cups on a broiler safe pan and place in a cold oven, 4 to 6 inches from the broiler. Start broiler and heat for 4 to 6 minutes, until sugar melts and becomes single caramelized masses of sugar on top of the custards. Remove crème brûlée from oven and allow to cool for 5 to 10 minutes before serving (caramelized sugar is extremely hot). Enjoy!
(Air Date: November 13, 2004)
Thanksgiving Corn and Soybean Succotash
Serves 6
Succotash is a colorful side dish that celebrates the agricultural bounty of America, and traditionally features lima beans and corn. For a modern twist, this version substitutes soybeans (inspired from my culinary farm trip to Iowa) for the lima beans.
1/4
cup diced uncooked bacon
1/2
cup chopped red bell pepper
1/2
cup chopped green bell pepper
3
cups corn (fresh, canned or frozen)
16
ounces frozen green soybeans (edamame), cooked according to package directions
1/2
cup chicken broth
1
teaspoon chopped fresh sage
Cook bacon in a large skillet over medium heat for 5 to 6 minutes, or until crisp, stirring occasionally. Add red and green bell peppers to skillet with bacon and drippings, and sauté for 1 to 2 minutes, or until vegetables are tender-crisp. Add remaining ingredients (and salt & pepper to taste, if desired). Bring to a simmer on medium-high heat, reduce heat to low, and cook, covered, for 5 to 6 minutes, or until beans are tender and mixture is warmed through, stirring occasionally. Serve warm as a side dish.
Notes:
Known to native American Naragansett Indians as msickquatash, this colorful side dish consists of corn, lima beans, and sweet peppers---ingredients all indigenous to North America.
For more information about soybeans, visit: www.thesoyfoodscouncil.com
HAPPY THANKSGIVING!
(Air Date: November 20, 2004)
Miami-Style
Leftover Turkey Sandwiches (Pan con Pavo)
Serves 4
Transform the ordinary turkey sandwich into something extraordinary with this Latin-influenced recipe from Miami.
1
medium loaf crusty bread, cut in half lengthwise
Dijon
mustard, to taste
6
slices cooked turkey
4
slices Swiss cheese
8
to 10 slices dill pickles (optional)
1/2 red onion, thinly sliced
Mojo Sauce:
1/3
cup olive oil
6
cloves garlic, minced
1/2 cup lime juice
1/2
teaspoon ground cumin
salt
and pepper to taste
Place bottom half of bread on a cutting board and spread with a thin layer of Dijon mustard. Place slices of turkey, Swiss cheese, dill pickles, and onions on top. Spread top half of bread with a thin layer of Dijon mustard. Place top slice of bread over all. Cut crosswise into four sandwiches (to fit a sandwich press). Place in an electric sandwich press and cook for 4 to 5 minutes, or until sandwich is toasted and warmed through. (You’ll probably have to toast two at a time.) Alternatively, you can wrap the sandwiches together in foil, place on a baking sheet, set a cast iron skillet on top (to compress sandwiches), and bake in a preheated 375° F oven for 20 to 25 minutes, or until sandwiches are warmed through. For Mojo Sauce, place olive oil and garlic in a medium saucepan. Warm over medium heat for 1 to 2 minutes, or until garlic is light golden brown (do not burn garlic). Allow to cool off heat for 5 minutes. Whisk in lime juice, cumin, salt, and pepper. Serve on the side. Drizzle sauce on sandwiches, as desired.
Notes:
This recipe is my adaptation of a recipe idea shared by Zoraya Suarez, Director of Communications at Johnson & Wales University, Florida campus. Her “Pan con Pavo” is a spin-off of the classic Cuban favorite, “Pan con Lechon” (Cuban Pork Sandwich). Mojo is a Cuban table sauce, traditionally made with sour orange juice, garlic, and cumin, and often served as a vinaigrette. Zoraya likes to use Spanish onions for this sandwich (substitute yellow or white onion, if necessary). I’ve suggested using a red onion for the color.
I was recently a judge for The Great National Gingerbread Contest at Johnson and Wales University, Florida campus. For more information about culinary contest opportunities at Johnson and Wales, visit: www.jwu.edu/culinary/contest
(Air Date: November 27, 2004)