Butternut Squash Chai Soup

I love a Chai Tea latte from Starbucks, so thought I would give this twist on the traditional Butternut Squash soup at try. I found it on the Whole Foods website, because let's face it, I'm absolutely obsessed with the place. Not to mention I get into way too much trouble when I go.

I found the soup to be a delicious balance between sweet and spicy. The spices were subtle, but came through just enough to give the soup a warmness. What really made this special was the apple cream - a mix of creme fraiche, apple cider, and cinnamon.

I omitted the milk in the original recipe because I found the squash gave it enough richness on its own. To really put it over the top, I served mine with mini gruyere and sage panini's. It was a perfect fall lunch. What better way to ring in the cold month's?

Apple Cream
1/2 cup crème fraîche
1/4 cup apple cider
1/2 teaspoon ground cinnamon

Butternut Squash Soup
2 tablespoons unsalted butter
1/2 cup chopped white onion
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
3 cups (1-inch cubes) butternut squash
3 1/2 cups gluten-free low-sodium chicken broth
1 cup apple cider
1/2 teaspoon salt

Method

First, make the apple cream: combine crème fraîche, apple cider and cinnamon in a small bowl. Cover and refrigerate to allow the flavors to combine.

For the soup, melt the butter in a large soup pot over medium-high heat. Add onions and cook, stirring frequently, until translucent, about 6 minutes. Stir in cloves, nutmeg, cinnamon, allspice, ginger and cardamom. Cook until fragrant, stirring constantly, about 1 minute. Stir in butternut squash, chicken stock and apple cider. Cover, reduce heat to medium and cook until the butternut squash is tender, about 15 minutes. Take from heat and let cool.

Blend the soup in small batches until a smooth purée is obtained. Return to pot and add salt. Bring soup to a simmer. Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream.

The Secret Ingredient

I am going to share my recipe for the BEST chocolate chip cookies you've ever tasted, passed on to me by my soon to be mother-in-law.

However, there's a catch. I will only share under the following conditions:
1.) You don't ask questions and don't judge.
2.) You promise to try them...
3.) And proceed to dunk in a large glass of cold milk.
3.) You keep this secret close and don't give it away to anyone or for anything.

While it rips off the Nestle Toll House Classic Chocolate Chip Cookie recipe. There is one secret addition that take these sweet morsels to the next level. Are you ready for your life to change forever?

The secret is...Orange Zest. I know. Weird. But the chocolate and orange harmoniously compliment one another like peanut butter and jam.

Just follow the below recipe and add the zest of one orange along with the wet ingredients.
http://www.verybestbaking.com/recipes/detail.aspx?id=18476

Delish!

Fall is Upon Us

You could smell fall in the air this past weekend. It is unmistakable - the leaves turning color and fireplaces being lit. The brisk air made me feel alive again. As it hit my cheeks, I breathed the crisp, cool air in and exhaled, releasing all the summer stress.


At the first signs of fall, I always turn to a deliciously soul warming and comforting dessert to welcome my favorite season. It's an Oatmeal-Apple Crisp that you can actually feel good about. It is from Cooking Light, but nothing about it tastes even remotely light. Must be the BUTTER, which second to bacon makes everything better.


So, ring in your fall with this great recipe. I promise, after one bite, you'll feel warm, fuzzy, and cozy inside.
Oatmeal-Apple Crisp


Tips:
-I often substitute the raisins for raspberries or blueberries and use whatever nut I have on hand (usually almonds).
-Serve warm right from the oven with Edy's Double Churned Caramel ice cream. It's to die for!


Enjoy!

The Pig, if I am not mistaken, gives us ham and pork and bacon

Pork, the dreaded "other white meat."  Notoriously known to be dry, bland, and boring.  Not THIS pork recipe.  No, THIS is the most amazingly flavorful and moist beauty of a pig that I've ever tasted.

The key is time on this one.  Prep this roast a day ahead of time and let the herb rub penetrate the meat for maximum flavor.  You won't be disapointed, girl scout honor.

I first made this recipe for a dinner party, compliments of watching Giada DeLaurentis do her magic one afternoon on Food Network (from which I get a majority of my inspiration).  And not any dinner party, but my very first crack at a grown up get-to-gether.  No pressure there.

My guests devoured the earthy roast.  Thyme, rosemary, garlic sang in our mouths while the pancetta provided a welcomed addition of fat and crunch, not unlike bacon.  Bacon makes everything better.  Hands down.

For this, I am going to share this absolutely delicious gem of a recipe:

Pancetta Wrapped Pork Roast

For the perfect compliment and to round out the meal -  serve with the creamy addition of herbed polenta and crisp steamed green beans.

Herbed Polenta

You'll never look at pork the same after this one.  Enjoy.

The Start of A Beautiful Thing

"Food is our common ground, a universal experience. " ~James Beard

I am a self proclaimed "foodie." I love everything about it. The freshness of ingredients, the endless possibilities of combination and pairings, the smell, the emotional connection, the taste. You name it.

Food for me is not just another meal, but about experiencing and exploring it through culture, taste, smell, and technique. Cooking is like a great artist, but instead the chef visits the farmers market for their supplies to ultimately create a beautiful work of art on a plate.
This love and passion for food has inspired me to try new ingredients and use them in unique and interesting ways. For this, I am going to dedicate this blog to everything food - great recipes, ingedients, inspiration, and restaurants.

I hope it inspires you to try your hand in the kitchen or at least ignite a passion for food.