Tag Archives: Soup

SNOW DAY

11 Saturday Mar 2017

Posted by in pumpkin, Recipes

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With the light dusting of snow we experienced on Saturday, I felt justified in featuring a flourish of spectacular, temptingly delicious, warm and cozy pumpkin recipes.

the scouts remained at their campout – even with the snow

PUMPKIN PANCAKES

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled pan over medium high heat. Pour the batter into the pan, using about 1/4 cup for each pancake. Brown on both sides and serve hot.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

ROASTED PUMPKIN AND PEAR SOUP WITH GOAT CHEESE

5 cups roasted pumpkin

2 ripe pears

olive oil

1 tablespoon butter

1 onion

1 tablespoon of minced ginger

3 cups vegetable stock

salt

goat cheese to garnish

Heat oven to 425F. Core and quarter the pears, spread out on a baking sheet. Drizzle with oil and toss to coat. Roast for 20 to 25 minutes, or until soft and golden on the edges, stirring once or twice.

In a medium saucepan, heat a drizzle of olive oil and the butter over medium-high heat and saute the onion for a few minutes, until soft. Add the ginger and cook for another minute. Add the roasted pumpkin and pears and the vegetable stock. Bring to a simmer and cook for 20 minutes, or until everything is very soft. Add a big pinch of salt and puree with an immersion blender until smooth. Serve hot, sprinkled with crumbled goat cheese.

Enjoy!

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE

1 spaghetti squash, halved, seeds removed

1/4 cup butter

1 shallot, chopped

3 cloves garlic, minced

1/2 to 3/4 cup cooked pumpkin

1/2 cup plain yogurt

1/2 cup cream

1 cup grated parmesan cheese

1 teaspoon white truffle oil

salt and freshly ground black pepper to taste

Heat oven to 350F. Coat a baking sheet with cooking spray.

Place the squash halves cut-side down onto the prepared baking sheet.

Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork, set aside in a large bowl.

Melt the butter in a skillet over medium heat, cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, yogurt, cream and parmesan cheese with the shallot and garlic until well combined, cook until hot. Remove from heat and serve with the spaghetti squash. Drizzle with the truffle oil, season with salt and pepper.

Enjoy!

 

MOONSHINE AND PEAR NECTAR COCKTAIL and PIMENTO CHEESE and SOUTHERN PECAN AND APPLE SALAD and CORN AND CRAB CHOWDER and SWEET TEA AND LEMON CHESS PIE

08 Friday Jan 2016

Posted by in Entertaining, Recipes

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Before the complete chaos of the Holiday Season was upon us, we hosted our Supper Club for an evening of “Southern Magic”.

arkansas whisky

We began the festivities in the downstairs bar area, by offering an “Arkansas Select Club Whiskey” (curiously distilled in Canada), a Moonshine and Pear Nectar Cocktail, made with liquor given to us by a friend and garnished with rosemary from the garden of another friend, and the Southern staple, Pimento Cheese.

We moved upstairs to the dining room for the Salad, Soup and Main Courses, then gathered the kids and welcomed “Joey the Magician” and his incredible, spectacularly astonishing show, before serving dessert.

joey the magician– Joey the Magician performing a magic trick

MOONSHINE AND PEAR NECTAR COCKTAIL

moonshine and pear nectar cockail

3 ounces moonshine

24 ounces pear nectar

chilled sparkling wine

6 rosemary sprigs

6 pear wedges

Pour 1/2 ounce of moonshine and 4 ounces pear nectar into each cocktail glass, top with sparkling wine. Stir, and garnish each with a rosemary sprig and a pear wedge.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

PIMENTO CHEESE

pimento cheese

3 piquillo peppers, roasted

4 ounces cream cheese, at room temperature

1/2 cup mayonnaise

1/2 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon smoked paprika

1/4 cup pickled onions, plus 2 tablespoons of the brine

1 pound sharp cheddar cheese, grated

Cut the peppers lengthwise in half, open out flat on a cutting board and scrape away all the seeds and membrane. Dice the peppers.

Put the cream cheese in the bowl of an electric stand mixer and beat until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper and smoked paprika and stir to blend. Add the pickled onions, brine and cheddar cheese and stir again. Fold in the diced piquillo peppers.

Cover and refrigerate until ready to serve.

Enjoy!

Recipe adapted from Sean Brock

gardenandgun.com/article/how-sean-brock-makes-pimento-cheese

SOUTHERN PECAN AND APPLE SALAD

southern pecan and apple salad

2 tablespoons butter

1/3 cup brown sugar

1 cup pecan halves

3 teaspoons orange zest

juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt

freshly ground black pepper

arugula

2 Arkansas Black Apples, peeled, cored and diced

Spray a cookie sheet with cooking spray. Heat a large saucepan over low heat, add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well coated. Transfer nuts to cookie sheet, use the back of a spoon to separate them into one layer. Allow to cool.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large bowl, stir well with a whisk. Season with salt and pepper.

Divide greens and apples among plates, top with pecans and drizzle with the dressing.

Enjoy!

Recipe adapted from Jamie Oliver

www.jamieoliver.com/

CORN AND CRAB CHOWDER

corn and crab chowder

olive oil

1 parsnip, peeled and cubed

3 ounces prosciutto, diced

1 onion, chopped

2 tablespoons butter

1/3 cup flour

1/2 cup white wine

2 cups milk

2 cups chicken stock

1 (15 ounce) can creamed corn

1 pound of crabmeat

salt and pepper to taste

Drizzle olive oil in a saute pan, add the parsnip, prosciutto and onion. Cook and stir until prosciutto is crispy and onions are translucent.

Melt butter in a large pot over low heat. Whisk in flour until mixture becomes creamy. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Slowly add milk and chicken stock. When the mixture is creamy and hot, stir in bacon mixture, creamed corn and crabmeat. Season with salt and pepper and simmer for 10 minutes.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com/

SWEET TEA LEMON CHESS PIE

sweet tea lemon chess pie

FOR THE CRUST

3 ounces cream cheese, at room temperature

1 stick unsalted butter at room temperature

1 1/4 cups flour

FOR THE FILLING

2 sticks unsalted butter, at room temperature

2 cups sugar

zest of one lemon

8 large egg yolks

3/4 cup warm, freshly brewed black tea

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons flour

2 teaspoons cornmeal

FOR THE CRUST

Beat the cream cheese and butter in a bowl with an electric mixer until well combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly into a 9-inch pan. Place in the freezer while preparing the filling.

FOR THE FILLING

Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well.

TO ASSEMBLE

Heat oven to 350F. Remove the crust from the freezer and pour in the filling. Bake for 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.

Enjoy!

Recipe adapted from Serious Eats

www.seriouseats.com/…/sweet-tea-lemon-chess-…

CAULIFLOWER PASTA and BUFFALO CAULIFLOWER BITES and CAULIFLOWER PARMESAN GRATIN and CAULIFLOWER SOUP WITH RYE CROUTONS

05 Tuesday Jan 2016

Posted by in Recipes, Vegetables

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White foods are often maligned as being nutritionally deficient – and although Cauliflower has long been appreciated in other cultures, it is only recently enjoying approval and accolades here, being praised as the new “super food”, and increasingly being included on fashionable menus.

We love this variety of cabbage in our home, and are always experimenting with recipes that feature it – although our standby is to simply roast the florets after tossing them with olive oil, salt and pepper, and ensuring an abundance to savor the next day (I like to dip it in a mixture of mayonnaise and siracha for breakfast).

CAULIFLOWER PASTA

cauliflower pasta

1 head cauliflower, cut into florets

olive oil

8 cloves of garlic, minced

1 tin of anchovies, chopped

1 to 2 tablespoons fennel seeds

red pepper flakes to taste

1 pound pasta

grated parmesan cheese

Bring a large pot of water to a boil. Add salt then pasta. Cook until al dente.

Over medium high heat, in a large pan, coat the bottom with olive oil. Let heat for a couple of minutes.

In a bowl, combine the garlic, the anchovies, fennel seeds and red pepper.

When the oil is hot enough, add cauliflower. Cook until golden brown all over, stirring occasionally. Season with salt and pepper.

Add garlic mixture to pan, stir. Cook about 30 seconds, then add a ladleful of pasta water and pasta. Cook and stir until no liquid remains at bottom of pan. Remove pan from heat, add a splash of olive oil and grated cheese. Stir, taste and re-season as necessary.

Enjoy!

Recipe adapted from The Amateur Gourmet

http://www.amateurgourmet.com/2010/01/heaven_hell_cau.html

BUFFALO CAULIFLOWER BITES

buffalo cauliflower bites

1 head cauliflower, cut into bite sized florets

2 tablespoons olive oil

1/2 teaspoon salt, divided

freshly ground black pepper

1 teaspoon garlic powder

1/2 cup hot pepper sauce

2 tablespoons unsalted butter, melted

BLUE CHEESE DIP

3/4 cup Greek yogurt

1 green onion, finely chopped

1/4 cup crumbled blue cheese

2 tablespoons mayonnaise

2 teaspoons cider vinegar

Heat oven to 425F. Line a rimmed baking sheet with parchment paper. Spread cauliflower in a single layer on baking sheet. Drizzle with olive oil, and sprinkle with 1/4 teaspoon salt and pepper. Bake for 10 minutes, or until golden brown. Remove from oven, sprinkle with garlic powder, toss and bake 15 minutes longer. Stir together hot pepper sauce and butter in a small bowl. Pour over cauliflower and toss.

FOR BLUE CHEESE DIP

Combine yogurt, green onion, blue cheese, mayonnaise and vinegar. Stir well. Serve with cauliflower.

Enjoy!

Recipe adapted from Relish, January/February 2015

relish.com/

CAULIFLOWER PARMESAN GRATIN

cauliflower parmesan gratin

1 head of cauliflower, trimmed, cored, cut into florets and cooked until easily pierced with a fork

1/2 cup butter

1/4 cup flour

1 cup whole milk

2 garlic cloves, crushed

1 1/2 cups freshly grated parmesan cheese

salt

freshly ground black pepper

Finely chop cauliflower. Over medium-low heat, heat butter in the pot until melted and foamy. Whisk in the flour and cook, stirring constantly, until the mixture is smooth. Whisk in the milk and garlic and cook until mixture thickens slightly. Add the cheese, stir until melted. Stir in the cauliflower and mix. Season with salt and pepper.

Enjoy!

CAULIFLOWER SOUP WITH RYE CROUTONS

cauliflower soup with rye croutons

3 tablespoons olive oil

2 leeks, cut into 2-inch pieces

4 garlic cloves, minced

2 heads of cauliflower, cored and cut into 2-inch pieces

1 Granny Smith apple, peeled, cored and cut into 2-inch pieces

6 cups chicken broth

5 thyme sprigs

1 cup rye bread, crusts removed, cut into 1/2-inch dice

salt and freshly ground black pepper

In a large heavy pot, heat 2 tablespoons of the olive oil. Add the leeks and garlic and cook over moderate heat until softened, about 5 minutes. Add cauliflower and the apple and cook, stirring for 2 minutes. Add the broth and thyme sprigs and bring to a boil. Cover and simmer over low heat for 45 minutes.

Heat oven to 350F. Spread the diced rye bread on a large rimmed baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Season generously with salt and pepper and bake for about 10 minutes or until croutons are crisp.

Discard the thyme sprigs from the soup, puree soup. Season with salt and pepper (I also added white pepper). Ladle into bowls, top with a grind of black pepper and a scatter of croutons.

Enjoy!

Recipe adapted from Food and Wine, November 2006

www.foodandwine.com/

TANGY TOMATO BASIL SOUP and RICOTTA, PEAS AND MARINATED MUSHROOMS ON GRILLED BREAD

17 Sunday May 2015

Posted by in burgers and sandwiches, Recipes, Soup

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I am very fortunate to have wonderful friends – one group of which make arrangements to get together regularly for lunch. When life doesn’t intervene to postpone our carefully made plans, we usually meet in a restaurant, but I recently invited these fabulous ladies to dine out on the back deck – one of my favorite spots in our home, during one of my favorite times of the year to be outside.

I chose a light menu, cool and inviting to compliment the perfect outdoor weather, and then completed our unassuming meal with a bowl Parmesan Ice Cream with a Balsamic Vinegar Drizzle (https://recipedoodle.com/2015/05/18/parmesan-ice-cream-with-balsamic-vinegar-drizzle/).

TANGY TOMATO BASIL SOUP

tangy tomato basil soup

3/4 cup buttermilk

1/4 cup fresh basil leaves

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon sugar

3 tomatoes, cored and coarsely chopped

2 green onions, chopped

1 garlic clove

salt and freshly ground black pepper to taste

2 tablespoons plain Greek yogurt

fresh basil leaves

Combine buttermilk, basil, olive oil, lemon juice, sugar, tomatoes, green onions and garlic in blender. Season with salt and pepper, and blend until smooth.

Divide soup among bowls and top evenly with yogurt and basil leaves.

Enjoy!

Recipe adapted from Cooking Light

www.cookinglight.com/

RICOTTA, PEAS AND MARINATED MUSHROOMS ON GRILLED BREAD

ricotta peas ans marinated mushrooms on toasted bread

4 green onions, sliced

1 cup green peas

2 cups mixed mushrooms

1 red chili pepper, sliced thin

2 tablespoons cider vinegar

1/4 cup olive oil

2 cups ricotta cheese

1 baguette, sliced

salt and freshly ground black pepper

pea shoots for serving

Blanch the green onions and peas until tender, about 3 minutes, drain and reserve.

Prepare the mushrooms: wipe off dirt with a damp paper towel. Chop and sauté in a little oil over medium-high heat until lightly browned. Add chilies, cook for 1 minute, add salt and pepper to taste, followed by the vinegar. Simmer for 3 minutes, then remove from pan and stir in 1/4 cup olive oil.

Mix ricotta with pea mixture, season with salt and pepper.

Grill the baguette slices, top with the ricotta mixture, some marinated mushrooms and top with the pea shoots.

Enjoy!

SWEET POTATO PANCAKES and CREAMY CARROT AND SWEET POTATO SOUP and SWEET POTATO FRIES WITH SPICY CINNAMON DIP and SWEET POTATO COOKIES

29 Sunday Mar 2015

Posted by in bars and cookies, Breakfast & Brunch, Recipes, Soup, Vegetables

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During a recent visit with friends, we were gifted an enormous bag of Texas sweet potatoes from their home town. I was focussed on using them up before they went bad, and baked and boiled and blended over the course of a few days, until they were all repurposed into an array of delicious dishes.

SWEET POTATO PANCAKES

sweet potato pancakes

1/2 cup old-fashioned oats

3/4 cup cooked, mashed, sweet potato

2 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup plain yogurt

sliced strawberries and blueberries to serve

Place the oats in a blender and pulse until powdery, empty into a bowl and add the sweet potato, egg, vanilla, cinnamon, salt and yogurt.

Place a plan over medium heat. Spoon 1/4 cup batter into the pan and cook 1 to 2 minutes. Flip the pancake and cook another 30 seconds. Follow the same procedure for the remaining pancake mix, then top with berries.

Enjoy!

Recipe adapted from Muscle and Fitness, November 2014

www.muscleandfitness.com/nutrition/healthy-recipes

CREAMY CARROT AND SWEET POTATO SOUP

creamy carrot and sweet potato soup

3 tablespoons butter, divided

1 cup chopped onions

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 – 5 cups peeled, cubed sweet potatoes

3 1/2 cups water

3 cups chicken broth

3 cups chopped carrot

1/4 cup half and half

1/2 teaspoon salt

white pepper to taste

2 tablespoons chopped fresh tarragon

Melt 1 tablespoon butter in a large saucepan over medium heat. Add onions and cook for 5 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg. Cook 1 minute, stirring constantly.

Move onion mixture to 1 side of pan. Add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high and cook 1 minute or until butter melts. Add sweet potato, water, broth and carrots. Bring to a boil, then cover, reduce heat and simmer 35 minutes or until vegetables are tender.

Blend with immersion blender until smooth. Stir in half and half, salt and pepper. Top each serving with tarragon.

Enjoy!

SWEET POTATO FRIES WITH SPICY CINNAMON DIP

sweet potato fries with spicy cinnamon dip

cooking spray

3 sweet potatoes, peeled and cut into strips

1 teaspoon vegetable oil

1/2 teaspoon ground cinnamon

3/4 cup creme fraiche

2 tablespoons pure maple syrup

3/4 teaspoon freshly grated lemon zest

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

Heat oven to 425F. Lightly coat a large rimmed baking sheet with cooking spray. In a large bowl, toss together sweet potato strips, oil, and 1/4 teaspoon ground cinnamon. Arrange wedges on the prepared baking sheet in an even layer. Bake until crisp and golden, for 20 minutes.

Meanwhile, whisk together sour cream, maple syrup, lemon zest, cayenne pepper and remaining cinnamon.

Sprinkle hot sweet potatoes with salt and serve alongside dip.

Enjoy!

SWEET POTATO COOKIES

sweet potato cookies

2 1/2 cups flour

4 teaspoons baking powder

1 1/4 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/3 cup shortening

1 1/2 cups dark brown sugar

3 eggs

1 cup cooked sweet potato

1/2 teaspoon orange extract

1 cup chopped pecans

1 cup currants

Grease baking sheet. Heat oven to 400F.

Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice. In large mixing bowl, cream together shortening and sugar until light and fluffy. Add eggs. Blend in sweet potatoes and orange extract. Add flour mixture all at once, stirring until well blended. Fold pecans and currants into batter. Drop by rounded tablespoonfuls onto baking sheet. Bake for 8 to 12 minutes.

Enjoy!

Recipe adapted from Arkansas Living

www.aecc.com/arkansas-livin…

 

TUSCAN TOMATO SOUP – FAYETTEVILLE PILATES AND BARRE

05 Thursday Mar 2015

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Classic cold weather comfort food.

TUSCAN TOMATO SOUP

tuscan tomato soup

5 pounds tomatoes

1/2 cup olive oil, plus more for drizzling

1 onion, diced

4 garlic cloves, crushed

pinch of crushed red pepper

salt

1 cup basil leaves, sliced

Ricotta cheese for serving

Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds. Transfer the blanched tomatoes to the ice water to cool.

Peel and halve the tomatoes crosswise. Coarsely chop tomatoes. Wipe out the pot, and heat the 1/2 cup of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and crushed red pepper and season with salt. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.

Stir in the basil leaves. Spoon soup into bowls, drizzle lightly with olive oil, top with a dollop of ricotta and serve right away.

Enjoy!

Recipe adapted from Food & Wine, September 2007

www.foodandwine.com/

TORTILLA SOUP and SLOW COOKER CHICKEN TORTILLA SOUP

29 Saturday Nov 2014

Posted by in Recipes, Soups and Stews

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Whether you make the recipes as stated below, or substitute leftover turkey, for the pork and chicken – these are both wonderful, hearty dishes, especially on a chilly day.

TORTILLA SOUP

tortilla soup

1 tablespoon olive oil

1 onion chopped

1/2 cup chopped roasted capsicum

1 canned chipotle pepper in adobo sauce, chopped

2 to 5 cups of chicken stock

400 gram can of diced tomatoes

500 grams, pork fillet, cooked, cut into cubes

oil, for frying

tortillas, cut into strips

1/4 cup lime juice

1/2 cup sharp cheddar, grated

coriander leaves, to serve

Heat oil in a large saucepan on medium. Saute onion for 3 to 4 minutes until softened. Add capsicum and chipotle pepper, and cook, stirring for 1 minute until fragrant. Pour in desired amount of stock, and tomatoes. Simmer, uncovered, for 10 to 12 minutes. Add pork and cook until heated through.

Heat oil in a saucepan on medium-high. Fry tortilla strips for 30 seconds, until golden and crisp. Drain on paper towel.

Stir lime juice through soup. Season to taste. Serve topped with tortilla crisps, cheese and coriander.

Enjoy!

Recipe adapted from Inspire Magazine, Woman’s Day

www.womansday.com/

SLOW COOKER CHICKEN TORTILLA SOUP

slow cooker chicken tortilla soup

1 pound cooked chicken, shredded or cubed

1 (15-ounce) can sliced, stewed tomatoes, coarsely chopped

1 (10-ounce) can of enchilada sauce

1 onion, chopped

1 (7-ounce) can chopped green chiles

2 cloves garlic, minced

1 (14-ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 (15-ounce) can corn

1 (15-ounce) can black beans

7 corn tortillas

vegetable oil

1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, chili powder, salt, pepper, bay leaf, corn and black beans in a slow cooker. Cover and cook on LOW for 8 to 9 hours, or HIGH for 4 to 4 1/2 hours.

Heat oven to 400F. Lightly brush tortillas with oil on both sides, then cut into strips and spread on a baking sheet. Bake until crisp, about 10 to 15 minutes. Sprinkle cilantro and tortilla strips over soup just before serving.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

Dinner Menu At The Cabin

23 Friday May 2014

Posted by in Dessert, Entrées, Recipes, Soup

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We were fortunate to be invited to spend the night in the middle of the woods – although close to home, it felt like a world away. We were “warned” it was very basic, no electricity or hot water – and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful cabin

Treasures inside the Cabin

Wild Mushroom Soup with White Port 

Paired with a 2012 Schug Sonoma Coast Pinot Noir

8 tablespoons butter, room temperature

4 shallots, chopped

3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)

4 cups fresh mushrooms, sliced

2 cups white port wine

3 cups chicken stock

2 tablespoons flour

2 cups cream

salt and pepper to taste

fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.

Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.

Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.

Add in cream and bring just to a boil then to turn to low and simmer for half and hour.

Blend using an immersion blender to the consistency of your choice.

Add salt and pepper to taste, divide among bowls and top with parsley.

Enjoy!

Recipe adapted from The Dining Guide. February 2014

www.nwaonline.com/dining/‎

Braised Lamb Shanks with Tomato and Fennel

Paired with a 2008 Bell Sierra Foothills Syrah

4 lamb shanks

1/2 cup flour

4 tablespoons olive oil

2 tablespoons unsalted butter

2 onions, peeled and cut in half, then sliced 1/4 inch thick

1 leek, sliced into 1/4 inch half moons

4 garlic cloves, minced

1 cup red wine

2 cups chicken stock

1 (28 ounce) can peeled whole tomatoes, drained

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

2 dried bay leaves

2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.

Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.

Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.

Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.

Enjoy!

Spiced Pumpkin, Fig, Pine Nut and Ginger Tart

Paired with a non-vintage Bell North Coast Brut

300 grams of pumpkin, peeled and cut into 1.5 cm dice

2 teaspoons pumpkin pie spice

1/4 cup brown sugar

2 teaspoons chopped crystallized ginger

110 grams unsalted butter, melted

200 grams of ginger cookies

6 dried figs, stems removed, sliced

1/4 cup pine nuts, lightly toasted

LEMON VANILLA CREAM

2 lemons, zest and juice

2 tablespoons sugar

1 tablespoon vanilla bean paste

100 grams of mascarpone

150 mills of chilled cream

Heat oven to 170C.

Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.

Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.

Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.

Serve with lemon vanilla cream.

LEMON VANILLA CREAM

Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.

Enjoy!

Recipe adapted from New Zealand House and Garden

nzhouseandgarden.co.nz/‎