Comments (0) | |

Wednesday, Nov. 04, 2009

WEEKLY RECIPES

TEDDI RECIPES

PUMPKIN PIE SPICE

1 cup ground cinnamon

1/4 cup ground nutmeg

1/4 cup ground ginger

1/4 cup ground allspice

In a food processor fitted with the chopping blade, combine all ingredients. Process well. Makes about 1 3/4 cups pie spice. Note: Making you own pumpkin pie spice is more economical than purchasing the spice blend in the grocery store, and so much more flavorful.

SPICY PUMPKIN CAKE

1 (18.25-ounce) box yellow cake mix

3/4 cup sugar

1 tablespoon pumpkin pie spice

1 (15-ounce) can solid pack pumkpin

1/2 cup canola or vegetable oil

4 large eggs

Makes 12 to 16 servings.

Preheat oven to 350 degrees. Grease and flour a large Bundt pan. Whisk together cake mix, sugar and pumpkin pie spice. In a large mixing bowl, using an electric mixer, blend together the pumpkin and canola oil. Add eggs, one at a time. Add the dry ingredients in two additions, scraping down the sides of the bowl after each addition. Do not overmix. Pour batter into the prepared Bundt pan. Bake in the center of the oven for about 45 minutes, until a cake tester inserted in center comes out clean. Place cake in pan on a cooling rack. Let cool in pan for five minutes. Invert cake onto a cooling rack. Let cool completely. Cover and store airtight.

I like to serve this with freshly whipped cream that has been sweetened with a bit of sugar and spiked with a wee bit of brandy.

SPICED PUMPKIN BUTTER

4 (29-ounce) cans solid pack pumpkin

9 cups sugar

2 (12-ounce) cans frozen apple juice concentrate, thawed

2 tablespoons pumpkin pie spice

2 teaspoons salt

9 pint-size canning jars, lids, and screw-top bands

Makes nine pints.

Preheat oven to 325 degrees. Working in half-batches, place half the amount of each ingredient listed in a large mixing bowl. Stir well to blend. Transfer mixture to a very large roasting pan. Repeat with the remaining ingredients and transfer to the same roasting pan. Place pan in preheated oven and bake for three hours, stirring well once every 30 minutes. During the last half-hour of baking, prepare canning jars. Sterilize clean jars and lids in boiling water for five minutes. Remove jars and lids from boiling water, but do not pour out the water because you’ll need it later for a hot-water bath for the filled jars. Keep jars warm. Fill jars to within 1/4- to 1/2-inch from the top. Wipe rims of jars clean. Place lid on jar and secure with screw-top band. Place jars back into the pot of hot water. Add additional hot water to the pot (or remove some if necessary) to cover tops of jars by at least an inch. Once the water returns to a boil, process jars of filled pumpkin butter for a full 10 minutes. Carefully remove jars from boiling water and leave undisturbed for at least four hours. Check jars for proper vacuum seal. Store any unsealed jars in the refrigerator for up to a month. Store all properly sealed jars in pantry for up to two years. Note: Here’s a real treasure for home enjoyment as well as gift giving. What’s so great about this recipe is that because it’s baked in the oven there’s no chance of it scorching — and no constant stirring necessary (as with stove-top methods).

SOUP RECIPES

CARROT SOUP WITH CUMIN AND LIME

2 tablespoons olive oil

2 pounds carrots, peeled and chopped

2 cups chopped leeks

1 tablespoon chopped garlic

3 1/2 teaspoons ground cumin

1/2 teaspoon crushed red pepper flakes

6 1/2 cups chicken stock

8 tablespoons sour cream, divided

2 tablespoons lime juice

Kosher salt, pepper

Garnish: chopped cilantro and grated lime zest

Makes six servings.

Heat oil in a large, heavy pot over medium-high heat. Add carrot and leeks and saute until leeks begin to soften, about five minutes. Add garlic and saute one minute. Add cumin and red pepper flakes and saute 30 seconds more.

Add the stock. Bring to a boil, reduce heat and simmer uncovered, about 35 minutes.

Puree the soup in batches and return soup to the pot. Serve hot, with a dollop of sour cream and a squeeze of lime juice stirred into each bowl. Or cool the soup, whisk in 6 tablespoons of sour cream and refrigerate for three hours or overnight. When ready to serve, stir in lime juice, season to taste and serve topped with a dollop of sour cream and a sprinkling of cilantro and lime zest.

ROASTED TOMATO SOUP WITH GARLIC CROUTONS

18 plum tomatoes

2 1/4 teaspoons black pepper

1 1/8 teaspoons kosher salt

3/4 teaspoon crushed dried rosemary

3 large garlic cloves minced

1/2 cup olive oil, plus extra

3 1/2 cups chicken stock, divided

2 tablespoons fresh basil

Garlic croutons

1 1/2 tablespoons olive oil

1 1/2 tablespoons unsalted butter

2 cups bread cubes ( 1/2-inch dice), made from French bread, crusts included

1 1/2 teaspoons minced garlic

Makes six servings.

Preheat oven to 375 degrees. Oil a large baking sheet generously.

Halve tomatoes lengthwise and remove the seeds and membranes. Let drain.

In a large bowl, mix pepper, salt, rosemary, garlic and 1/2 cup olive oil, and whisk to blend. Add tomatoes and toss well. Marinate for 15 minutes.

Arrange tomatoes, cut side up, on the baking sheet. Drizzle any remaining oil mixture over them. Roast until tomatoes are softened and browned around the edges, about 50-60 minutes.

Place half the tomatoes in a food processor. Pour in 1 cup stock and pulse until pureed.

Coarsely chop remaining tomatoes. In a soup pot, combine the chopped and pureed tomatoes and remaining stock, and bring just to a simmer. Season with salt.

For the croutons, melt the oil and butter in a heavy skillet over medium-high heat. Add bread cubes and cook, stirring, about three minutes. Add garlic and cook for another two minutes, until bread is golden and crisp.

Garnish each serving with basil and croutons.

LEEK AND POTATO SOUP

1 big fat leek, or 2 slightly slimmer ones

1 smallish onion

2 small-to-medium new potatoes

1 tablespoon butter

3 cups water, or more

Salt, fresh ground pepper

1-2 tablespoons heavy cream, optional

Trim the leeks, discarding the tough green tops, and cut them into 1-inch chunks. Rinse thoroughly and drain. Peel and chop the onion and potatoes.

Melt the butter in a heavy pot and saute the onion for a few minutes. Add the leeks and potatoes and sweat them over low heat for another few minutes, stirring frequently.

Add the water and a pinch of salt and bring to a boil. Cook at a lively simmer, with cover askew, for one hour, until the potatoes are velvety soft. Then mash roughly with a potato masher or slotted spoon.

Add considerably more salt to taste, and a few grindings of the pepper mill. Serve as is, or swirl some cream on top.

CREAM OF SPLIT AND FRESH PEA SOUP

1 cup green split peas, soaked for 1-2 hours

2 tablespoons olive oil

1 tablespoon butter

1 large onion, diced

2 carrots, diced

1 large celery rib, including any pale leaves, diced

2 tablespoons chopped rosemary, divided

2 tablespoons chopped parsley

2 bay leaves

2 garlic cloves, chopped

Sea salt, fresh pepper

1/2 teaspoon Spanish smoked paprika

2 cups fresh or frozen peas

1 cup half-and-half

Zest and juice of 1 lemon

Makes about 2 quarts.

Heat the oil and butter in a soup pot over medium heat. Add onion, carrots, celery, half the rosemary, parsley and bay leaves and cook, stirring occasionally, for 15 minutes. Add garlic, 1 1/2 teaspoons salt and the paprika and cook a few minutes more.

Add the split peas and 6 cups water. Bring to a boil, then lower heat and simmer, covered, about an hour. Add fresh peas; cook two minutes more.

Add the half-and-half and puree the soup in batches. Return the soup to the pot. Add remaining rosemary and lemon zest, and heat. Season to taste with salt, pepper, lemon juice and paprika. Serve with a sprinkling of homemade croutons.

BUTTERNUT SQUASH CHIPOTLE BISQUE

1 medium butternut squash

3 tablespoons olive oil

1 1/2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

2 garlic cloves, minced

4-6 cups chicken broth

3 teaspoons minced, canned chipotle in adobo

1/2 cup Mexican crema or sour cream

Salt, fresh ground pepper

Makes six to eight servings.

Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put the seeds in a sieve and rinse. Set aside.

Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes, or until tender. Let cool.

Heat remaining oil in a large, heavy pot over medium-high heat. Saute onion, celery and carrot for 10 minutes. Add garlic; cook two minutes more.

Scoop the flesh of the squash into the pot and stir. Add four cups broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.

Puree the soup in batches in a blender, adding more broth to get the desired consistency.

In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema or sour cream. Season with salt and pepper.

Stir the remaining 2 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds.