Butternut Apple Soup with Swiss Cheese

Posted on September 27, 2016 by admin
Butternut Apple Soup with Swiss Cheese
Serves 6
Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day. Serve it as a light main course, accompanied by a green salad and whole-grain bread or as a starter to a more substantial meal.
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Ingredients
  1. 1 TBSP olive oil
  2. 2 onions, coarsely chopped
  3. 4 cloves garlic, coarsely chopped
  4. 2 tsp dried rosemary, crumbled (or 1 TBSP chopped fresh rosemary leaves)
  5. ½ tsp cracked black peppercorns
  6. 5 cups chicken or vegetable broth
  7. 1 butternut squash, peeled and cut into 1-inch cubes (about 2 ½ lbs)
  8. 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
  9. Salt, optional
  10. 4 oz Swiss cheese (or vegan alternative) (use 1 cup of pre-shredded cheese)
  11. ½ cup finely chopped walnuts, optional
Instructions
  1. In a large saucepan or stockpot, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
  2. Add broth, squash, apples, and bring to a boil. Cover, reduce heat to low and simmer until squash is tender, about 35 minutes.
  3. Preheat broiler.
  4. Place a strainer over a large bowl and strain soup. Transfer solids to a food processor work bowl fitted with metal blade and add 1 cup of the liquid. Puree until smooth.
  5. Return pureed solids to sauce pan and stir in remaining liquid. Season to taste with salt, if using.
  6. In clean work bowl fitted with shredding blade, shred cheese. Ladle soup into ovenproof bowls.
  7. Sprinkle with cheese and broil until cheese is melted, about 2 minutes. (You can do this in a microwave oven, in batches, on HIGH – about 1 minute per batch).
  8. Sprinkle with walnuts, if using. Serve
Notes
  1. Vegan-friendly
  2. © 2010 George Geary and Judith Finlayson, from 650 Best Food Processor Recipes
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Homemade Ice Cream Sandwiches on the Big Green Egg®

Posted on September 20, 2016 by admin
Homemade Ice Cream Sandwiches on the Big Green Egg®
This is a great way to beat the heat while cooking on the EGG. Mix and match your favorite flavors of ice cream with your favorite type of cookie!
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Ingredients
  1. • Your favorite cookie dough
  2. • Your favorite ice cream
  3. • Perforated Cooking Grid
  4. • Aluminum foil
  5. • Baking Stone
Instructions
  1. Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C, unless otherwise specified by the cookie dough recipe. Preheat a Baking Stone on the grid of the EGG.
  2. Make cookie dough as directed.
  3. Wrap Perforated Cooking Grid with aluminum foil to prevent cookies from dripping through perforation. Evenly space cookie dough around the Perforated Cooking Grid.
  4. Make 4 small balls with aluminum foil. Place 4 balls of foil evenly spaced on Baking Stone and place Perforated Cooking Grid on top of the foil. This allows for proper air circulation so the cookies bake evenly. It isn’t necessary, but is helpful.
  5. Allow to bake for 9-11 minutes, unless otherwise specified by the cookie dough recipe.
  6. Remove cookies once fully baked and allow to cool. Pair up cookies in sets of two based on relative size. Scoop your favorite type of ice cream onto one cookie and sandwich it with the other.
  7. Eat immediately.
Notes
  1. Recipe Courtesy of Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Chicken Satay with Charred Plum Compote and Cashew Pesto

Posted on September 20, 2016 by admin
Chicken Satay with Charred Plum Compote and Cashew Pesto
Serves 6
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Cook Time
2 hr
Cook Time
2 hr
Chicken and Marinade
  1. • 2 pounds boneless, skinless chicken thighs
  2. • 2 cups plain full-fat yogurt
  3. • 2 tablespoons grapeseed or vegetable oil
  4. • 3 tablespoons yellow or red miso paste
  5. • 1 teaspoon ground coriander
  6. • 1 teaspoon ground turmeric
  7. • 1 teaspoon ground black pepper
  8. • 2 cloves garlic, finely minced
  9. • 16 bamboo skewers, soaked in water
  10. • Vegetable oil for grill
Charred Plum Compote
  1. • 6 red plums, halved and pitted
  2. • 1/4 cup sherry vinegar
  3. • 1/4 cup brown sugar
  4. • 2 tablespoons light soy sauce
  5. • 1 tablespoon minced ginger
  6. • 1 cinnamon stick
  7. • Water as needed
Cashew Pesto
  1. • 1 serrano chili, seeded
  2. • 3 large garlic cloves
  3. • 2 tablespoons honey
  4. • 1 1/2 tablespoons minced lemongrass or lemongrass paste
  5. • 1 1/2 cups cashews
  6. • Zest and juice of one lime
  7. • 1 cup fresh mint leaves
  8. • 1 cup fresh parsley leaves
  9. • 1/2 cup fresh cilantro leaves
  10. • 1 tablespoon Sriracha sauce or other chili paste
  11. • 1 1/2 to 2 cups grapeseed oil or light olive oil
  12. • 1 teaspoon salt, if using unsalted cashews
  13. • Pepper
Instructions
  1. Slice chicken thighs into 2-inch strips, about 3 to 4 per thigh. Mix together yogurt and remaining ingredients. Pour over the chicken and mix well. Cover, chill and marinate at least 2 hours or overnight.
  2. For the plum compote: Heat a grill pan over medium-high heat and lightly brush the plum halves with oil. Grill, cut side down, for 3 to 4 minutes, or until plums release from the grill with slightly charred grill marks. Remove from the grill and cut into small dice, reserving 1/2 cup of the diced plums for garnish.
  3. In a saucepan, combine the plums and remaining ingredients, and bring to a boil. Reduce heat to medium-low and simmer 30 to 40 minutes, until the plums are broken down and reduced to a jam-like consistency. Add water as necessary if the compote begins to cook dry or burn. Remove the cinnamon stick. If you desire a smoother consistency, puree in a blender or with a stick blender.
  4. For the cashew pesto: Add all ingredients to a blender, with one cup of oil to start. Blend on medium speed until smooth. With the blender running, add remaining oil in a slow stream until a slightly thick paste is formed. Season with salt and pepper as needed.
  5. When ready to grill the chicken, heat a grill pan over medium-high heat. Remove chicken from marinade and wipe away any excess. Thread two pieces of chicken onto each skewer. Lightly brush the pan with oil. Grill the skewers until cooked through, about 4 to 5 minutes per side. Serve with pesto and compote as dipping sauces.
Notes
  1. © 2016 Le Creuset. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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