She Married Me For My Cooking: 2009

Saturday, December 5, 2009

Thanksgiving Turkey Club w/ centercut applewood bacon and fresh pesto

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pesto pasta

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Friday, December 4, 2009

Sriracha sauce history

http://www.nytimes.com/2009/05/20/dining/20united.html

Monday, October 26, 2009

Whole Foods Market Butternut Squash and Crab Bisque

http://m.rockymountainnews.com/news/2007/Feb/21/whole-foods-market-butternut-squash-and-crab-feb/

Whole Foods Market Butternut Squash and Crab Bisque, Feb. 21

Published February 21, 2007 at midnight

I am totally addicted to the creamy Crab and Butternut Squash soup at Whole Foods. Can you get the recipe? - Sharee Brend

Although we've gone back to the well a lot, Cathy Cochran-Lewis, marketing director/ coordinator for the Rocky Mountain region of Whole Foods, has been incredibly helpful. The recipe has been broken down into a manageable size and has an unexpected sweetness.

Please send restaurant recipe requests to Marty Meitus, food editor, 101 W. Colfax, Denver, CO 80202 or Meitusm@Rocky MountainNews.com.

Whole Foods Market Butternut Squash and Crab Bisque

Yield: About 4 quarts

2 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 to 2 pounds butternut squash, peeled and cubed

1 large yellow onion, diced

1 cup fresh carrots, diced

1 cup fresh celery, diced

1 quart chicken broth

4 large cloves garlic, roasted (see note)

1 tablespoon fresh sage leaves, finely chopped

1 cup heavy cream

8 ounces crab claw meat

Salt and pepper, to taste

• Prepare roasted garlic.

• In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil.

• Once butter is melted, add squash, onions, carrots, celery and garlic. Sauté 5 minutes.

• Add 3 cups of broth, reserving the rest.

• Cover pot and simmer until squash is very tender (about one hour).

• Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan).

• Thin with remaining broth if needed.

• Fold in the crab meat and sage. Season with salt and pepper and serve.

Editor's note:To roast garlic, remove papery skin, place in pan and drizzle with olive oil and a little water; seal with aluminum foil and roast in 400 degree oven for 40 minutes. Squeeze from skins after roasting.

Nutritional information per cup: 217 cal., 15 g fat (7 g sat.), 43 mg chol., 12 g carb., 623 mg sodium, 1 g fiber, 10 g pro.