a new fall soup (for me)

Curry squash soup….yes it’s a thing.

I made 3 quarts of chicken bone broth in my small Instant Pot. I had a chicken carcass I had frozen along with some gizzards from another roast chicken. To that I added celery, curry powder, salt, onion powder. Salt and pepper to taste.

I strained the broth and put it in my old Dansk dutch oven with two squash I had roasted in the oven (one was a spaghetti squash and one was an butternut squash.)

I also roasted two ears of sweet corn and took it off the cob and added it.

In addition I added two little Serano peppers from the garden with the stems cut off and cut in half and one sweet onion and threw it into the pot with a little chunk of turmeric and a little chunk of ginger and more curry powder.

When everything cooked down a little I cooled the broth slightly and puréed with my hand immersion blender and add 1 can of light coconut milk.

It is refrigerated for a couple of days and I will then reheat and serve.

it was just a day for quiche

23127011015_b6198c483e_o (1)I just felt like making a quiche and I had made a ham a few days ago, so I pulled out one of my Smithfield Barn vintage pie plates and away we went. And by the way, spend the money to make your quiche with Swiss and Gruyere cheeses…it makes a world of difference.

Here is what I made (my recipe):

Quiche with Ham and Portobello Mushrooms

6 large eggs

¾ cup evaporated milk

1 large shallot

1 small onion

1 8 oz package of baby Portobello or crimini mushrooms sliced thin

2 tablespoons butter

1 deep dish pie plate and one pie crust (I make my own crust or buy refrigerated pie dough in a pinch – don’t like frozen pie crusts)

2 ½ cups shredded cheese – half Swiss and half Gruyere

About 2 cups of minced up ham

Worcestershire sauce

Tabasco sauce

 

  1. Preheat oven to 400°.
  2. Sauté onion, shallot, mushrooms and ham in 2 tablespoons of butter. Add a little salt and pepper to taste. Set aside.quiche fixings
  3. Beat eggs in a large mixing bowl.
  4. Add milk and mix well. Add a couple dashes of Worcestershire sauce and Tabasco.22708578528_dd9d321aaa_z22708494837_30b4350096_z
  5. Place sautéed mixture into pie crust. Then cheese. Finally pour milk and eggs mixture over top.
  6. Place quiche on a baking sheet and bake on the middle oven rack for 15 minutes at 400°, and then reduce heat to 350° and bake another 30-32 minutes.23127011385_63dc503a55_z

When toothpick or knife comes out of quiche clean, it’s done. Allow to cool at least 25 minutes before serving.

 

Enjoy!

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pumpkin rice pudding

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Oh yes I did. I took my rice pudding recipe, subtracted two eggs and some sugar, added a can of pumpkin, maple syrup, a little honey, and tweaked it all a bit more and well….it worked.

INGREDIENTS:

2 cups cooked white rice (I used leftover Chinese food white rice)
4 cups 2% milk (I really wanted to use whole milk but I didn’t have any)
2 teaspoons vanilla extract- pure not imitation
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup maple syrup
1 (15 ounce) can pumpkin
puree
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon cardamom
2/3 cup raisins
3 eggs
3 tablespoons honey

DIRECTIONS:

Preheat an oven to 350°.

Add rice to a cooking pot and add the milk, salt, and cardamom. Bring the milk to a boil over medium-high heat. Reduce the heat to low and simmer (uncovered), stirring frequently, until the rice is very soft and absorbs most of the milk, about 15 minutes or so. Remove the pan from the heat, stir in 1 teaspoon vanilla extract, and stir in the sugar. Set aside. It needs a few minutes to cool off.

Grease a 2 quart baking dish. (Use butter).

Whisk pumpkin, maple syrup, 1/2 of the cinnamon called for in recipe, mace, nutmeg, ginger, all eggs, 1 teaspoon vanilla extract, and 3 tablespoons of honey – use large bowl

Pour half of the rice pudding mixture into large bowl with pumpkin mixture. Add the warm milk and rice mixture a little bit at a time and very slowly since you don’t want to cook the eggs in the pumpkin mixture. Spoon the pumpkin rice pudding into the prepared baking dish.

Mix the raisins into the remaining rice pudding milk mixture, and spoon it over the pumpkin rice pudding. Swirl the two liquids slightly.

Bake, uncovered until firm, about 50 minutes. A knife should come out of custard clean and it is cooked through. Serve warm or cool and refrigerate leftovers.

YUM.

the fall kitchen

applebutterWhat is cooking in your fall kitchen?  I have been asking people what they are cooking with and Chef Angela Carlino of Carlino’s in West Chester said to me “I love butternut squash, turnips and sweet potatoes.”

shrimp ricottaI am right there with her.  You can do so much with all of those.  I used fresh turnips from the East Goshen Farmers’ Market in a recent soup. And sweet potatoes I love whenever I can get them and they are versatile…like pumpkin is too.

pork tenderloinPumpkin and sweet potatoes aren’t just for desserts and can be in soups, in a main course becoming things like pumpkin and sweet potato gnocchi (with a brown butter sage sauce – yum!), and baked to perfection. And making butternut squash soup is another favorite of mine as well.  I have been working on reducing the calories in it by using plain Greek Yogurt and buttermilk instead of cream and crème fraiche.

Isoup have a cinnamon sweet bread recipe I have been tweaking and once I bake it and like it, will post the recipe.

I have not only made pickled beets, but a small batch of the most delicious apple butter ever.

Dinners have been rustic pasta dishes potatoes and mushroomswith homemade sauce and pasta.  I have been experimenting with pastas that have ricotta cheese and whole wheat flour in them with great success. And yes, my own recipes and I do have to write more down. The problem is I learned how to make pasta from feel. I know when the dough feels right…until that point it is a little of this, a dash of that.pasta

Dinners have also been marinated pork tenderloins roasted to perfection served with a mushroom, white wine, and apple reduction. Or traditional old-fashioned pot roasts and roasted chicken.  The roasted chickens have then become things like zesty chicken chili loaded with spice.

Pumpkin bread has returned and other fun things like sweet biscuits on weekend mornings.

I love to cook and every season offers you fun! What are you cooking?