Crostini Of Cannellini Beans, Lemon And Sage
Fava Bean Crostini With Fresh Mint And Pecorino Shavings
Porcini Mushroom And Fontina Puff Pastry Tartlets
Blueberry, Raspberry And Peach Crisp With Aunt Polly’s Hot Cream Sauce
Red Pepper Dip With Walnuts And Pomegranate Molasses
Baby Sweet Potato Cakes With Bacon And Sour Cream
Coconut-Crusted Sea Scallops With Chili-Mint Dipping Sauce
Spiced Chicken Breasts With Cucumber, Lemon And Tomato Raita
Shrimp Quesadillas With Tomatillo Salsa
Israeli Couscous With Pomegranate And Mint
Gratin Of Spinach And Yukon Gold Potatoes
Green Beans With Nectarines And Toasted Almonds
Savory Bread Pudding With Wild Mushrooms And Leeks
Roasted Butternut Squash And Cider Soup




CROSTINI OF CANNELLINI BEANS, LEMON AND SAGE

7 ounces dried cannellini beans
1 baguette, cut into 1/2-inch slices on diagonal
2 garlic cloves, peeled, 1 of them cut in half lengthwise
1/4 cup extra-virgin olive oil, plus more for brushing
4 sage leaves, plus more for garnish
1/2 teaspoon rosemary leaves
Juice of 1 lemon
1/2 teaspoon fine lemon zest
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
Lemon zest for garnish, optional

Preheat oven to 375°F.

Quick-soak the beans: Rinse and pick over beans. In a medium saucepan, cover beans with water, bring to boil and cook 5 minutes. Transfer to a heat-resistant surface, and let beans stand in water, uncovered, 1 hour. Drain beans; add fresh water to cover beans by at least 2 inches and return to medium heat. Simmer until soft and tender, about 45 minutes. Set aside.
Make Crostini: Brush one side of bread slices with olive oil, toast (oil side up) at 375ºF for 10-15 minutes, until golden and lightly crisp but not too hard. Remove from oven and very lightly rub garlic clove against each piece of toast.


Make bean puree: Drain beans, reserving liquid. Place beans, 2 cloves of garlic, 1/4 cup olive oil, sage, rosemary, lemon juice, zest, salt and pepper in a food processor. Puree until smooth. The consistency should be very smooth, not pasty or runny. If too thick, thin to desired consistency with reserved bean liquid.

To Serve: Spread approximately 2 Tablespoons of bean paste onto each crostini. Garnish each crostini with lemon zest and a baby sage leaf.

Makes 24 crostini



FAVA BEAN CROSTINI WITH FRESH MINT AND PECORINO SHAVINGS

Crostini:
1 baguette, cut on a diagonal into slices 1/4” thick
1/4 cup extra-virgin olive oil (to brush on bread)
Fava Puree:
1/3 cup extra-virgin olive oil
1 1/2 pounds fresh fava beans, removed from pods (about 1 1/3 cups)
1 Tablespoon fresh mint
1 small clove garlic, peeled
1?2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon kosher or sea salt and freshly ground black pepper
3 ounces Pecorino Romano cheese, shaved, for garnish

Crostini: Brush one side of bread slices with olive oil; toast (oil side up) at 350ºF for 10-15 minutes, until golden. Alternatively, grill the bread on a stovetop or outdoor grill until grill marks form.
Fava Puree: Bring a medium pot of heavily salted water to a boil; add the fava beans. Do not cover pot. Boil for 2 minutes, then drain, and rinse under cold water or plunge into an ice bath. Using your fingers, peel the outer skin off the beans and discard. Set aside 3 tablespoons of the fava beans for the garnish.

Place the remaining favas, 1/3 cup olive oil, mint, garlic, lemon zest, lemon juice, and salt and pepper to taste in the bowl of a food processor and quickly pulse to create a thick, chunky paste. Transfer the fava mixture to a small bowl and taste for seasoning.

Garnish and Serve: Spread 1 Tablespoon of fava paste onto each crostini. Garnish each crostini with the remaining whole favas. Using a vegetable peeler, thinly shave the Pecorino cheese over each crostini. Sprinkle with freshly ground black pepper and serve.



Makes 2 dozen



PORCINI MUSHROOM AND FONTINA PUFF PASTRY TARTLETS

3/4 cup walnuts
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed and chilled
4 Tablespoons unsalted butter
2 large onions, thinly sliced
1 teaspoon kosher salt + 1 teaspoon
1 ounces dried porcini mushrooms, soaked for 15 minutes in boiling water
1 Tablespoon extra-virgin olive oil
1/2 pound medium-sized cremini mushrooms, trimmed and sliced
2 Tablespoons Sherry
1/8 teaspoon freshly ground black pepper
1/2 cup Fontina, grated
Extra-virgin olive oil, for brushing
Snipped chives

Walnuts: Preheat oven to 350°F. On a sheet pan, bake the walnuts until lightly browned, about 8 minutes. Let cool and coarsely chop.

Puff Pastry: Unfold the puff pastry. Roll out pastry to 1/8-inch thickness. Using a small circle pastry cutter, cut out 24 rounds. Transfer the rounds to the parchment-lined sheet pan and prick with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 20 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400°F.

Filling: Meanwhile, melt the butter in a large sauté pan. Add the onions and cook, stirring, over moderately high heat for 4 minutes; reduce heat to medium and continue to cook, stirring often until soft and golden, about 20 minutes; let cool. Transfer onions to a food processor. Coarsely puree the onions, walnuts and 1 teaspoon of salt. Set aside.

Mushroom: Drain the soaking porcini mushrooms and roughly chop. Set aside. Heat 1 Tablespoon olive oil in a sauté pan. Add the sliced cremini mushrooms and sauté until tender, about 10 minutes. Add the Sherry, scraping the bottom of the pan to incorporate the brown caramelized bits left from the mushrooms. Add the chopped porcinis, the remaining 1 teaspoon of salt and black pepper, sauté for 2 minutes. Transfer to a bowl and let mixture cool slightly. Once cool to the touch, add the grated Fontina cheese.

Assembly: Brush pastry circles with olive oil. Spread the pastry rounds with the onion puree and sprinkle with mushrooms. Bake for 10 minutes or until hot and cheese is melted.

Serve: Garnish with snipped chives and serve.

Makes 24





BLUEBERRY, RASPBERRY AND PEACH CRISP WITH AUNT POLLY’S HOT CREAM SAUCE

Fruit:
Butter to prepare pan
6 large peaches, peeled cut into 1/2-inch cubes, (can substitute nectarines)
1 pint blueberries
1 pint raspberries
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 Tablespoon lemon juice
1/4 cup tablespoons flour
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Oat-crumb Topping:
3/4 cup all-purpose flour
3/4 cup fine cornmeal
1 1/4 cup granulated or packed brown sugar
1 1/4 cup old-fashioned rolled oats (not instant)
1 1/4 cup (2 ounces) chopped pecans, optional
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1 Tablespoon plus 1 teaspoon vanilla extract

Hot Cream Sauce:
2 cups heavy cream
1/2 cup sugar
1 stick (4 ounces) butter
1 vanilla bean
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt

Position rack in the center of the oven and preheat oven to 375°F. Butter pie pan or casserole.

Fruit Filling: Combine all the fruit filling ingredients and pour into buttered pie pan or casserole.

Oat-crumb Topping: In another bowl, combine all the topping ingredients and pinch them together with your finger to with make crumbs. Spread crumbs over fruit.
Bake for 35-40 minutes, or until the fruit is tender when pierced with the tip of a sharp knife and the crumbs are golden brown. Cool on a wire rack.
Hot Cream Sauce: In a heavy saucepan, add the milk, sugar, and butter. Slit the vanilla bean down the center and scrap out the seeds into the milk mixture. Add the bean, cinnamon and salt. Heat all the ingredients until the cream bubbles around the rim of the pan.

Serving: Spoon crisp from the pan and ladle the cream over. Serve immediately.

Serves 12






RED PEPPER DIP WITH WALNUTS AND POMEGRANATE MOLASSES

Pita Chips:
10 pieces of whole wheat pita bread, 6-8 inches in diameter
Extra-virgin olive oil in a spray can
2 Tablespoons cumin seeds
Kosher salt and pepper

Dip:
3 red bell peppers (about 1 pound)
1 six-inch piece whole wheat pita bread
1 medium or large garlic clove
4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
1 1/2 teaspoon hot paprika, plus more for garnish
1 teaspoon ground cumin
1 Tablespoon + 1 teaspoon pomegranate molasses
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Garnish:
2 Tablespoons pomegranate seeds (optional)
1 Tablespoon chopped pistachios
Sprig of parsley

Preheat oven to 350ºF.

Make Pita Chips: Using scissors, cut off the edge around the circumference of each pita. Split the pita into two round circles. Cut the circles in half. Cut each half into 3-4 triangles. Lay the triangles inner side up on baking sheet. Brush/spray each triangle with olive oil and cumin then generously with kosher salt and pepper. Toast until golden and lightly crisp (about 10 minutes).
Roast Peppers: Roast one of the peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler). Transfer to a bowl and cover with plastic wrap. Let stand about 15 minutes. Peel and discard skins, stems and seeds. Set peppers aside.

Make Dip: Core and seed two remaining red bell peppers. Combine bell peppers, piece of pita, garlic and walnut pieces in bowl of food processor; process for about 30 seconds. Add paprika, cumin, pomegranate molasses and process until smooth, about 30 more seconds. Add lemon juice, olive oil, kosher salt and black pepper. Pulse until combined.
Serve: Transfer to center of a serving platter. Sprinkle dip with pomegranate seeds (optional) and pistachios. Nestle the wide end of the chips in the dip (to make it look like a sun or a flower). Garnish center with a sprig of cilantro and serve.



Makes 2 1/2 cups of dip. Serves 30.



BABY SWEET POTATO CAKES WITH BACON AND SOUR CREAM

Galettes:
5 slices bacon
1 large sweet potato (Jewel is best) to yield 1 1/4 cup of cooked pulp
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 cup heavy cream
1 1/4 cups milk
3 Tablespoons unsalted butter, melted
1 teaspoon sage leaves, chopped
1 teaspoon rosemary needles, chopped
2 teaspoons kosher salt
3 large eggs, room temperature
1 1/2 teaspoons lemon juice
Canola oil

Garnish:
1/2 cup sour cream
1/4 teaspoon salt
Baby sage leaves

Preheat oven to 400°F.

Cook Bacon: Put bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12 minutes. Let cool on the cooling rack. Once cool, chop 3 pieces into small 1/4” bits and transfer to a small bowl – will use later for batter. Chop remaining 2 pieces into 1/2” bits and place in a small bowl to be used for garnish. Set aside.
Cook Sweet Potatoes: Using a fork, poke holes in the sweet potatoes. Bake in the oven until a knife inserted into the potato encounters no resistance, about 35-40 minutes. Cool squash slightly, cut in half and scoop flesh from shell. Measure out 1 1/4 cups of pulp. Set the rest aside for another use.

Make Batter: In a medium bowl, mix together flour and baking powder; set aside. Place the cooked sweet potato in the jar of a blender. Add the cream, milk, melted butter, sage, rosemary and salt; blend for 20 seconds. Add eggs, and process a few seconds more until fully combined. Pour sweet potato mixture into flour mixture; fold to mix. Add lemon juice and the 3 pieces of chopped bacon and mix. Do not over mix or the galettes will be tough.

Cook Galettes: Pour a Tablespoon of canola oil into a non-stick pan. Spread around the pan with a paper towel. Working in batches, drop a heaping Tablespoon of batter into the pan, being careful not to overcrowd. Cook until the underside is golden, about 2 minutes. Turn pancakes over and cook until the other side is golden and the pancake is cooked through, about two minutes more. Transfer to a cooling rack over a sheet pan. Repeat with the remaining batter, adding more canola oil as needed between batches.

Garnish: Combine the sour cream and salt.

Serve: Put the pancakes on a serving platter. Top each pancake with a dollop of sour cream and a piece of the bacon that was reserved for garnish. Add a baby sage leaf and serve immediately.



Serves 24



COCONUT-CRUSTED SEA SCALLOPS WITH CHILI-MINT DIPPING SAUCE

Mint-Jalapeno Chutney: Scallops:
1/2 yellow pepper, seeded 24 small sea scallops (about 1 pound)
1/2 bunch cilantro leaves 2 egg
1/4 cup mint leaves 2 Tablespoons milk
1 shallot, peeled, root end removed 1/2 teaspoon kosher salt
1 jalapeno, seeded 1 cup panko or bread crumbs
2 teaspoons fresh ginger, grated 1 cup coconut
2 teaspoons lime juice 2 cups canola oil
2 cloves garlic
1/2 cup yogurt (drained) Toothpicks for serving
2 teaspoon salt
1 teaspoon sugar

Dipping Sauce: Puree chutney ingredients in a food processor, scraping down the sides occasionally to assist the blending. Transfer to a bowl and set aside until ready to use.
Bread Scallops: Remove muscles from the sides of the scallops. Pat scallops dry and sprinkle both sides with salt and pepper. Whisk the egg, milk and 1/4 teaspoon salt together in a breading pan. Put panko, coconut and 1/4 teaspoon salt in another breading pan. Dip scallops, one at a time, in the egg then in the panko and place on a cooling rack over a sheet pan.

Deep Fry Scallops: Heat oil in a frying pan over medium heat until 360°F. Add the scallops, in one layer (do not overcrowd the pan) and cook until golden brown, adjusting the heat to be sure they do not burn, about 1 minutes per side. Place cooked scallops on a cooling rack over a sheet pan to cool. Skim out any bits of coconut that are left in the pan then fry the next batch. When all the scallops are done, place them in the oven until cooked through, about 2 minutes.

Serve: Serve scallops with toothpick for eating and with chutney in a bowl on the side.



Serves 8



SPICED CHICKEN BREASTS WITH CUCUMBER, LEMON AND TOMATO RAITA

Brine:
2 quarts water
1/2 cup sugar
1/2 cup kosher salt
1 bay leaf
1 teaspoon black peppercorns, cracked
8 six-ounce boneless chicken half breasts, skin on

Spice Sauce:
1 stick (4 ounces) unsalted butter, cut into Tablespoons
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons sugar
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/4 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

Cucumber and Lemon Raita:
1 small garlic clove, minced
1 teaspoon kosher salt
1 cup plain whole-milk yogurt
1/4 cup sour cream
1 medium cucumber, peeled, halved, seeded and chopped
1 tomato, seeded and chopped
1/4 cup chopped mint leaves
1/2 teaspoon cumin seeds, lightly toasted and chopped
1/8 teaspoon freshly ground pepper
1 teaspoon lemon zest
Half lemon, freshly squeezed

Preheat the oven to 400°F.

Prepare Spice Sauce: In a small saucepan, melt the butter over moderately low heat. Stir in the ground cumin, cinnamon, sugar, coriander, cardamom, turmeric, salt, cloves and cayenne and cook over low heat, stirring until fragrant, about 3 minutes. Pour half into a bowl and set aside. Reserve the rest for to use as sauce later.

Prepare Raita: In a medium bowl, mash the garlic with the kosher salt, into a paste. Add the yogurt, sour cream, cucumber, tomato, mint, toasted cumin, pepper, lemon zest and juice. Set aside until ready to serve.

Sear-Roast Chicken: Brush half of the spice rub over the chicken breasts, evenly distributed. Heat a ridged grill sauté pan or an outdoor grill over high heat. Brush the grill with some canola oil; grill the chicken on both sides until brown in color, about 3-5 minutes. (Do not crowd the pan). Transfer the breasts to a baking sheet. Finish browning the remaining chicken breasts in the same manner. When all have been browned, transfer the baking sheet to the preheated oven and bake until a knife inserted in the center encounters no resistance or an instant-read thermometer reads 150°F, about 10-15 minutes.

Serve Chicken: Serve the chicken and drizzle with a little sauce. Spoon a little raita on the side.

Serves 8





SHRIMP QUESADILLAS WITH TOMATILLO SALSA

Shrimp Quesadillas:
1 garlic clove, peeled and minced
2 Tablespoons olive oil
1 pound medium shrimp, shelled, deveined and cut in half length-wise
1 Tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/3 cup green pepitas (toasted green pumpkin seeds)
1 1/2 teaspoons fresh marjoram, chopped
2 Tablespoons parsley, chopped
4 ounces of cojita cheese, crumbled or grated (can substitute ricotta salata)
7 ounces of Monterey Jack, grated
3-5 Tablespoons canola oil
6 large flour tortillas

Tomatillo Salsa:
1/2 pound fresh green tomatillos, husked
1 clove garlic, peeled
2 Tablespoons chopped red onions
1/2 serrano chile, seeded and coarsely chopped
Juice of 1/2 lime
1/2 bunch of cilantro, thick stems removed
1/4 teaspoon sugar
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt

Garnish:
Cilantro leaves

Combine the garlic and olive oil; let the flavor of the garlic permeate the oil for 10 minutes. Prepare the shrimp as specified above. Heat a ridged grill pan or outdoor grill. Brush the grill with canola oil. Toss the shrimp in the garlic olive oil then transfer to the hot grill. Cook through until bright pink, about 2 minutes. Transfer shrimp to a bowl. Season with the lemon juice, salt and pepper; set aside.

Quesadilla Filling/Other: In a bowl, combine the pepitas, marjoram, parsley and the grated/crumbled cheeses. Mix.

Assemble/Cook Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat. Lay a tortilla flat in the pan. Place some cheese and shrimp filling on top and cover with another tortilla. Cook for a few minutes until golden then turn and cook until toasty on the other side. Remove pan from heat.

Tomatillo Salsa: Husk the tomatillos and blanch them in boiling water for 15 seconds (only). Immerse them in a bowl with ice water to cool them. Remove the core from each tomatillo and puree them in a food processor. Add the garlic, chopped red onions, seeded serrano chile, lime juice, stemmed cilantro, sugar, olive oil and salt. Puree until smooth. Transfer to a bowl for serving with a small spoon and garnish with some cilantro.

Serve: To serve, cut each quesadilla into 8 triangles. Place on the serving platter, surrounding the salsa.
Makes 1 cup of salsa and 30 quesadilla triangles.





ISRAELI COUSCOUS WITH POMEGRANATE AND MINT

2 teaspoons butter
1 cup onion, finely chopped
1/2 cup dried currants
1/2 cup diced dried apricots
1/2 teaspoon kosher salt
3 cans (14 1/2 ounces) fat-free, less-sodium chicken broth
3 (3-inch) cinnamon sticks
2 1/2 cups uncooked Israeli couscous
1 large pomegranate (optional)
1/4 cup fresh cilantro, chopped
2 Tablespoons mint, chopped

Sauté Onions: Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes. Stir in currants, apricots, salt, broth and cinnamon; bring to a boil.
Steam Couscous: Add couscous; return to a boil. Cover, reduce heat and simmer 15 minutes. Let stand 5 minutes.
Remove Seeds from Pomegranate (if not using, omit this step): Cut the pomegranate in half (take care to watch for the red juices). Immerse the pomegranate in water. Hit the pomegranate with the back of a wooden spoon to release all the seeds. The membrane will float to the top. Skim off the membrane and then pour the seeds through a strainer. Measure 1/2 cup of seeds. Reserve the rest for another use.
Serve: Discard cinnamon sticks. Stir in pomegranate, cilantro and mint.

Yield: 12 servings (serving size: about 2/3 cup).





GRATIN OF SPINACH AND YUKON GOLD POTATOES

1 Tablespoon unsalted butter, room temperature
4 pounds of Yukon gold potatoes, peeled and sliced 1/4-inch thick
2 large cloves garlic, peeled and cut in half
6 cups milk
1 Tablespoon kosher salt
1 cup heavy cream
1/4 cup Dijon mustard
1/2 cup all-purpose flour
1 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 bunches spinach, stems removed and washed thoroughly
8 ounces Gruyère cheese, grated on the medium-large holes of a box grater
1 Tablespoon yellow or brown mustard seeds

Preheat oven to 375º F. Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.

Potatoes: In a stockpot, combine the peeled and sliced potatoes, garlic, milk and 1 Tablespoon of salt. Bring to a boil, then reduce heat, and let simmer until potatoes just begin to get tender but are not breaking apart, about 8 minutes. Drain potatoes, reserving 2 cups milk. In a large bowl, combine reserved milk with heavy cream then whisk in mustard and sprinkle in the flour slowly while whisking. Add 1 1/4 teaspoons kosher salt and 1/4 teaspoon pepper.

Spinach: Bring a large pot of heavily salted water to a boil. Place a large handful of spinach in the water and let wilt for 10 seconds. Remove with a skimmer and press between two plates to remove the excess liquid. Remove as much of the liquid as possible. Coarsely chop the spinach.

Assemble the gratin: Grate the cheese. Layer half of potatoes in the bottom of the baking dish. Scatter half of the cheese over the potatoes. Add all of the spinach on top of the cheese. Layer the remaining potatoes on top, covering the spinach completely. Slowly pour cream mixture over potatoes so that the liquid comes almost to the top of the potatoes. Scatter the remaining cheese over the top of the gratin. Sprinkle evenly with mustard seeds.

Cooking: Bake until potatoes are completely soft when pricked with a fork and cream is bubbling around the edges, about 20-25 minutes. Turn oven to broil. Adjust oven rack to top setting. Transfer gratin to upper rack and broil until top is golden brown, about 3 minutes. Let cool for five minutes before serving.

Serves 14



GREEN BEANS WITH NECTARINES AND TOASTED ALMONDS

2 pounds green beans, trimmed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons kosher salt
1/4 teaspoon pepper
2 Tablespoons unsalted butter
1/3 cup sliced almonds
2 nectarines

Blanch Beans: Working in batches, cook the green beans in a stock pot of boiling, salted water until just crisp-tender, about 4 minutes per batch. Do not cover the pot. Drain well. Toss the warm beans in olive oil, garlic, salt and pepper. (This dish is served at room temperature.)

Toast Almonds: Melt the butter in a sauté pan. Add the almonds and cook until lightly toasted. Set aside.

Nectarines: Cut the nectarines in half and remove the stem and pit. Slice the nectarines in 1/4-inch slices from top to bottom and set aside.

Assembly: Right before ready to serve, add the nectarines to the bean mixture. Sprinkle with the toasted, sliced almonds and serve immediately.



Serves 8



SAVORY BREAD PUDDING WITH WILD MUSHROOMS AND LEEKS

1 9-ounce loaf of white bread, crusts removed, cut into 1/2-inch dice
1 ounce dried porcini mushrooms
2 cups vegetable stock
2 Tablespoons unsalted butter
4 medium leeks
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 pound assorted mushrooms (e.g., oysters, chanterelles, shitakes), sliced 1/4-inch thick
1/2 pound cremini or button mushrooms, sliced 1/4-inch thick
1/2 cup dry white wine
1/4 cup dry sherry
Custard:
4 cups heavy cream
6 large eggs
1 cup Parmigiano-Reggiano, grated
2 Tablespoons thyme leaves, finely chopped
Topping:
1/2 cup Parmigiano-Reggiano, grated
1/4 cup flat leaf parsley, finely chopped

Toast the Bread: Preheat oven to 325°F. Toast the cubed bread for 10-15 minutes until dried through.

Prepare pan: Lightly butter a 3-quart baking dish or 12 5-oz. ramekins.

Prepare Dried Mushrooms: Heat the vegetable stock in small saucepan. Turn off the heat and add the mushrooms. Soak the dried porcini mushrooms in veggie stock until softened, about 30 minutes. Drain the mushrooms through a fine strainer into a saucepan. Finely chop the mushrooms, discarding any tough bits. Custard, Step One: Add the cream to the saucepan with the strained porcini soaking liquid and reduce over medium-high heat by 1/2. Remove from heat and set aside.

Prep the Leeks: Cut off the tough green tops of the leeks and the root tentacles, using only the white and light green parts, and leaving the root intact. Clean the leeks thoroughly by cutting them in half lengthwise, through the root and up the center. Lay each half flat and slice in the center along the length of the leek but this time not through the root. Fan the leek halves under running water with the root pointed up. Drain well. Slice the leeks crosswise into 1/2-inch lengths, discarding the root.

Sauté the Vegetables: Melt the two Tablespoons of butter in a large sauté pan. Add the chopped leeks, salt and pepper, and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the remaining 2 tablespoons of butter along with the assorted mushrooms and chopped porcini. Cook over medium-high heat, stirring frequently, until the mushrooms have released their liquid. Add the wine and sherry and cook, stirring frequently, until the liquid has evaporated and the mushrooms begin to brown, about 10 minutes.

Custard, Step Two: In a bowl, whisk the eggs with the reduced cream/stock mixture. Add 1 cup of grated Parmigiano-Reggiano, the thyme and 2 teaspoons of salt; blend well.
Assemble the Bread Pudding: Toss the toasted bread with the custard. Then gently stir in the vegetable mixture. Sprinkle with the remaining 1/2 cup of Parmigiano-Reggiano. Bake for 35 minutes or until the custard is set and the top is brown. Remove from the oven and let sit for a few minutes before serving. Sprinkle with the chopped parsley and serve.



Serves 10



ROASTED BUTTERNUT SQUASH AND CIDER SOUP

1 butternut squash (about 4 1/2 pounds)
6 tablespoons butter
1/2 cup packed brown sugar
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
8 cups chicken or vegetable stock
1 large onion, peeled and coarsely chopped
3 large carrots, peeled and finely chopped
4 large cloves garlic, peeled
1 tart apple, such as Granny Smith, peeled, cored, and finely chopped
Salt and fresh-ground black pepper
1 1/2 cups apple cider or apple juice
1 teaspoon ground ginger
1/2 teaspoon ground mace
1 bay leaf
1/2 cup crème fraîche, yogurt or sour cream
Fresh rosemary sprigs for garnish

Preheat the oven to 425°F. Cut the pumpkin or squash in half and scoop out the seeds. Place in a large, shallow roasting pan, cut side up. Divide the 3 tablespoons butter and brown sugar among the cavities. Sprinkle with rosemary and then with salt and pepper. Pour 2 cups of the broth around the squash and cover the pan with foil. Roast in the preheated oven, stirring once or twice, until the squash is soft, about 45 minutes – 1 hour.

Meanwhile, in a large soup pot or stockpot, melt remaining 3 tablespoons butter. Add onions, carrots, garlic, and apple and sauté until soft, about 10 minutes. Add remaining 6 cups stock, salt, pepper, cider, ginger, mace and bay leaf.

Remove squash from oven, cool slightly then scoop the pumpkin or squash pulp out of the skins and add to the stock pot.

Process the soup mixture in a blender, in batches, until smooth. Strain into another soup pot and keep warm. When all the soup had been pureed, bring soup to a boil, and simmer for a few minutes to blend the flavors. Season to taste with additional salt and pepper. Serve the soup in bowls, topped with a dollop of crème fraîche and chopped rosemary.



Serves 16