Recipe of the Week: Orzo With Roasted Veggies

This Recipe is from the Barefoot Contessa, who is actually a jerk, but is a really good cook.  Ina Garten, the Barefoot Contessa, twice turned down a little boy who's dream was to cook a meal with her.  Oh, and the little boy asked her though the Make-A-Wish foundation because he is has acute lymphoblastic leukemia.  Like I said, she's a jerk.  Anyway, here is the recipe, with couple changes here and there.  This is a recipe you can flavor to taste.  Just have fun with it, it's really hard to go wrong.

Ingredients:

Zucchini
Bell Peppers (Red, Orange or Yellow)
Onion
6 Scallions, (Green Onions), sliced on a bias
3/4 lb. Feta Cheese, 1/2 inch diced or crumbled
2 cups Fresh Parmesan Cheese
1/4 cup Pignolis, (Pine Nuts), toasted
2 lb. Orzo
Fresh Juice of 2 Lemons
Extra-Virgin Olive Oil
1 can Chicken Broth
15 Fresh Basil Leaves, cut into julienne
3-4 Cooked Chicken Breasts cut into chunks

Cut vegetables (zucchini, peppers and onions) into one-inch chunks then toss them with 1/3 cup olive oil, salt and pepper (if you can, make it fresh ground black pepper).  Roast the vegetables in a single layer on a cookie sheet at 400° F for 35-40 minutes, or until golden brown.  Cook orzo according to directions.  Add the chicken broth to the lemon juice and drizzle in 1/3 cup olive oil while whisking to make vinaigrette.  Season the vinaigrette with salt and pepper and then pour over the pasta.  Add chicken and vegetables then toss.  Sprinkle in Feta Cheese, Parmesan, pine nuts, basil, and green onions.  Toss again before serving.

I recently made this concoction with three one inch round zucchinis, three bell peppers (one yellow, one orange, and one red), and one onion.  It was a good amount of vegetables for the amount of Orzo I used (two one lb. boxes).  I found a tube of fresh basil by the fresh herbs that works like a charm (http://www.gourmetgarden.com/us/product/view/Basil).  Also, I didn't add pine nuts.  They taste amazing, but they are wicked expensive.  Also, the original recipe calls for eggplant, which I love, but my husband doesn't, so I didn't add any.  If you want the original recipe, it can be found here, http://www.food.com/recipe/orzo-with-roasted-vegetables-barefoot-contessa-ina-garten-111976.

To slice on a bias cut diagonally so that the finished product has a trapezoid type shape.  This is often seen with fancy carrots.  To cut into julienne, cut into thin slices, like matches.  This is used for making fries and other thin cut dishes.

Recipe of the Week: Chicken Pot Pie with Corn Bread Crust

I made up this recipe this week because both Matt and I have colds, and I wanted something hearty and warm to eat.

3 cups chicken thighs, cut into one inch cubes
2 cups pre-sliced mushrooms
1 medium onion diced
1 (16 oz) bag baby carrots
1 (14.5 oz) can cut green beans (low sodium)
1 (15 oz) can green peas (low sodium)
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of potato soup
1 bag Marie Calendar's® Original Cornbread Mix (Low Fat)

Preheat the oven to 375° F

Add the baby carrots to a pot with about two cups boiling water and boil the carrots until they are tender.  Meanwhile, combine the chicken, mushrooms and onion in a frying pan and cook until the chicken is cooked all the way through.  I like to wait until there is a little golden brown on the bottom of the concoction.

Drain the green beans and green peas and mix them together in a large bowl, then mix in the cream of potato soup and cream of chicken soup (don't add any water to the soup!).  Drain the water from the boiling carrots and add them to the green bean bowl.  Finally add the chicken, mushrooms and onions to the green bean bowl and thoroughly mix all the vegetables, chicken and soup together, and then put the mixture in the bottom of a large casserole dish.  Make the cornbread by following the directions on the box, and then pour the batter over the top of the vegetables and chicken.

Bake for 35 minutes and then reduce the heat to 350° F, and continue to bake for about 10 minutes or until a knife inserted into the center of the bread comes out clean.  Cool for a couple minutes before eating and enjoy!

Recipe of the Week: Tasty Shrimp Chowder

http://www.foodnetwork.com/recipes/food-network-kitchens/low-fat-clam-chowder-recipe/index.html

This shrimp chowder recipe is perfect for a brisk, overcast day, which is about everyday here in Seattle.  It was adapted from a Low-Fat Clam Chowder recipe in the Food Network Magazine.  It was surprisingly tasty and Matt wants me to make it again.


1/2 lb Bornstein Seafoods, Oregon Cooked and Peeled Frozen Shrimp Meat
8 medium sized red-skinned potatoes, peeled and cut into 1/2 inch cubes
2 medium onions, diced
2 stalks celery, thinly sliced 
2 cloves garlic, minced
1 teaspoon thyme
2 cups half-and-half
Kosher salt and freshly ground pepper
2 tablespoons canola oil
2 tablespoons parsley
1/2 teaspoon paprika 
1/2 teaspoon Mr. Dash Lemon Pepper seasoning


Put six of the cubed potatoes in a stock pot with 2 cups water.  Add one of the onions, the garlic cloves, the thyme, salt, pepper, parsley, paprika and Lemon Pepper seasoning.  Bring to a boil and simmer on medium heat until the potatoes are soft and the onions are transparent.  Use a hand mixer or food processor to purée the potato mixture until smooth.  Put the mixture back into the pot and stir in the half-and-half.  Then add the remaining two potatoes and bring back to a boil. 


While the potatoes are boiling, add the oil to a skillet and cook the remaining onion, celery and shrimp until the bottom of the shrimp is golden brown.  Add the shrimp mixture to the pot and stir throughly.  Simmer until the potato cubes are tender, and the soup is ready to serve.  Feel free to garnish the soup with fresh chives and fresh parsley (or anything else you think would taste good with it).  Enjoy! 

Recipe of the Week: Creamy Chicken with Broccoli Shells

This recipe is from the Sandra Lee Semi-Homemade Slow Cooker Recipes book.  Matt and I were looking through our cook books, and he asked if I would make this one, so naturally I did.  He loved it.  I thought it was good, and I will make it again when he requests it.  I added commentary in italics.


1 Box (12-ounce) dried jumbo pasta shells
1 package (10-ounce) frozen chopped broccoli
2 tablespoons water
1 large egg
1 container (15-ounce) ricotta cheese
1 cup cooked chicken, chopped
2 cups shredded mozzarella cheese
1 tablespoon dried Italian seasoning
(Basil, Oregano, Thyme, Rosemary, Marjoram and Garlic)
1 teaspoon salt
1 teaspoon ground black pepper
1 jar (16-ounce) roasted garlic Alfredo pasta sauce (We used sun-dried tomato Alfredo, it's Matt's favorite)

Preheat oven to 350° F. (FYI: shift+option+8 makes the degree symbol)

In a large pot of salted, boiling water, cook pasta for 12 minutes or just until al dente.  (I never use salt and the box says cook for 9 minutes for al dente, but I would go in-between and cook for about 10 1/2.)  Drain and rinse with cold water to stop cooking; drain.  Set aside.

Place broccoli and the 2 tablespoons water in a microwave-safe bowl.  Cover and microwave on high setting (100% power) for 5 minutes.  Drain and transfer to a large bowl.

In a small bowl, beat egg with a fork.  Stir egg, ricotta cheese, chicken, 1 cup of the mozzarella cheese, Italian seasoning, salt, and pepper into broccoli until thoroughly combined.  (Once again, I didn't add salt.  Matt always knows he can add salt and spices to anything I cook.)

Spoon 1 cup of the pasta sauce into a 13x9-inch baking dish; set aside.  Fill 21 to 24 pasta shells with chicken mixture.  Arrange in baking dish.

Spoon remaining pasta sauce over shells.  Sprinkle with remaining mozzarella.  Cover loosely with aluminum foil.

Bake in preheated oven for 35 to 40 minutes.  Remove aluminum foil and cook for 5 to 10 minutes more.

Recipe of the Week: Peach Clafouti

http://cdn.taste.com.au/images/recipes/sfi/2007/09/17585.jpg

This is another dessert from the kitchen of my Father-in-Law.  It is actually similar to the Backofenschlufer, but it has peaches.  And it is a little lighter.  For the record, it is pronounced klah-foo-tee (that being said, you are welcome to make up silly variations, like my husband does; he calls it klow-footy).  This recipe is from MarthaSewart.com


Ingredients
5 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1 cup sour cream
1 cup whole milk
3/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1 1/4 pounds peaches, halved, pitted and cut into 1/2-inch slices (4 1/2 cups)
Confectioners' sugar, for dusting


Directions
Preheat oven to 375°
In a medium bowl, whisk together eggs and flour until combined.  Add sour 
cream, milk, granulated sugar, vanilla, and salt and whisk to combine.  Pour 
mixture into four 2-cup baking dishes or a 3 quart baking dish.  Scatter 
peaches in a single layer in batter.  Bake until custard is browned and edges 
and center is set, 30 minutes.  Let cool slightly.  Serve warm, dusted with 
confectioners' sugar. 

Recipe of the Week: Cocoa Crepes With Mascarpone and Blackberries

http://www.seriouseats.com/recipes/2011/08/cocoa-crepes-with-mascarpone-and-blackberries.html

My Father-in-Law (aka The Gourmet Chef) made these for dessert a while back and they were absolutely amazing!  Like, fill your mouth with heavenly delights amazing.  They have the perfect blend of flavors.

Cocoa Crepes With Mascarpone and Blackberries
Recipe by Jenny McCoy on seriouseats.com

These incorporate cocoa powder - I recommend Valrhona brand - into the crepe itself; the crepes are then rolled with blackberries and a mascarpone filling.

For the Cocoa Crepe Batter:
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup sugar
3 tablespoons cocoa powder
1 tablespoon unsalted butter, melted
1 cup whole milk

For the Mascarpone-Blackberry Filling:
2 cups mascarpone
1/2 cup cream
1/4 cup confectioner's sugar
1 1/2 pints blackberries

First, for the cocoa crepe batter combine all the ingredients in a blender and process until smooth.  Strain mixture though a fine-mesh sieve and let rest in refrigerator for one hour or up to two days.

Next, over high heat, warm a non-stick saute pan or crepe pan, lightly coated with non-stick cooking spray, until very hot.  Reduce heat to medium, ladle about 1 ounce of batter into pan, swirling batter until it evenly coats base of pan.  Similar to a pancake, cook the crepe until small bubbles appear and batter is matte in color.  Gently flip the crepe and cook for about five more seconds.  Invert pan over a plate or parchment-lined tray, lay crepe flat to cool, and repeat with remaining batter.  (To evenly distribute the crepe on the pan, take the pan off of the heat before adding the batter, swirl and then put the pan back on the heat.)

For the mascarpone-blackberry filling, use a large bowl and stir the mascarpone, cream, and sugar together with a rubber spatula until smooth. (Honestly, using a mixer should work just as well)

Finally, dollop about 2-3 tablespoons of filling in the center of each crepe, top with 5-6 blackberries, and gently fold crepe in half twice.  Scatter the remaining blackberries over the folded crepes.

Enjoy!  No, seriously. Enjoy.

Recipe of the Week: Strozzapreti

This recipe is super simple and makes spaghetti noodles. I found in the New York Times and is adapted from Oretta Aanini De Vita. It is a recipe it make when you have a lot time to prepare dinner.

1 Cup Grano Duro Flour or Unbleached All-Purpose Flour (More as Needed)

2 Large Eggs

Salt

The recipe says to mix the flour and eggs with your hands, but I find it works better to combine the ingredients in a mixer and blend until the dough is uniform. After, dust your hands with flour (the dough is very wet) and then knead the dough briefly. The dough should be moist, but not sticky.

Now shape the dough into what you want the noodles to look like. I like to spread out the dough with a rolling pin and then make star shaped noodles with a cookie cutter. Make sure to keep the shapes pretty thin so that it can cook all the way though later. After the shapes are all done, put the dough in a bowling pot of water. The noodles only take a minute or so to cook, so stay by the pot. Be careful not to undercook or overcook them. Check to see if the noodles are done after they float to the top of the pot. The noodles should be tender, slightly chewy and no longer raw in the center. Drain cooked pasta and pour into a large bowl. Add sauce and/or vegetables or what ever else you want add, and then toss quickly and serve hot.

Recipe of the Week: Chicken Tortilla Soup

I love this soup. It is amazing. Special thanks to Amy Price and AllRecipes.com. I like to add a can of black beans and omit the corn and cumin. Double the recipe for an extra big crock-pot.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour 
2. in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
5. Bake in preheated oven until crisp, about 10 to 15 minutes. To 
6. serve, sprinkle tortilla strips over soup.

Recipe of the Week: Ashley's Frito® Salad

My family went up skiing at Deer Valley today. It was lots of fun, but the weather couldn't make up its mind. It rained, snowed and was sun shiny. We ate lunch up on the mountain and my mom brought this Salad that was delicious. Here is the recipe:

Black Beans 3 cans rinsed and drained well

Corn 1 Can drained

Green Chilies 1 small can

Tomatoes 4 diced or 2 cans diced and drained well

Green Pepper 1 chopped finely

Green Onions 2 stalks chopped

Sweet & Tangy (or Honey) French Dressing 2/3 Cup

Chile Cheese Frito® Corn Chips 9 1/4 ounce bag

Add everything together except the chips, mix well. Sprinkle chips on top of individual servings right before they are going to be eaten so the chips don't get soggy. Enjoy!

Recipe of the Week: Ron's Chunky Guacamole

http://eatingasia.typepad.com/photos/uncategorized/avocadoes_in_guacamole.jpg

This recipe is from my father-in-law Ronald. He makes it every Superbowl Sunday. It is quite delicious. I believe he got it from Cooks Illustrated: Home.

To minimize the risk discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

3 medium avocados, ripe, (preferably Hass)

2 tablespoons minced onion

1 medium clove garlic, minced

1 small jalapeño chile, minced (1 to 1/2 teaspoons)

1/4 cup minced fresh cilantro leaves

1/4 teaspoon table salt

1/2 teaspoon ground cumin (optional)

2 tablespoons lime juice

Instructions

1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, cumin (if using) with tines of a fork until just combined.

2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.

3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerate up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving.)

Recipe of the Week: Pam's Caramel Syrup

This syrup goes really well on waffles, pancakes, and french toast. Although, if you want to smother ice cream in it, I'm not going to stop you. I've been considering making homemade peanut-butter cups but with carmel instead of peanut-butter and a Toffee and Almond Symphony bar instead of just regular chocolate. That's for later though, here is the carmel recipe:

Butter 1 Lb (4 Squares) May use margarine

Lt Karo (Corn) Syrup 1/2 Cup

Buttermilk 2 Cups

Sugar 4 Cups

Bring all the ingredients to a boil and then continue to boil for three minutes stirring constantly. Remove from heat and then add 4 tsps of baking soda and 6 Tbls vanilla. Stir down and skim off foam. It is helpful to save empty maple syrup bottles to put the carmel syrup in after you are done making it.

Recipe of the Week: Elizabeth's Chicken Chili

Everything I've learned about cooking, I learned from my Mom. My Mother is an incredible cook, and this is one of her recipes. It is the best Chicken Chili Matt and I have ever tasted.

3 15oz Cans Great Northern White Beans

(or 2 Cans White beans and 1 Can Black Beans)

1 Small Onion

2 Cups Chicken broth or bouillon

1/2 tsp Chopped garlic minced

2 Tbsp Butter

1 Cup Sour cream

2 Cups Cooked chicken

1 Can Diced green chilies

1/2 tsp Cumin

1/2 tsp Oregano

3/4 tsp Salt

Pinch of black pepper

Dash of Cayenne Red pepper

In a pot large enough to hold all the ingredients, saute onions and garlic in 2 Tbsp butter, then add all the ingredients except the sour cream. Simmer on just above medium heat for 10 minutes. Then add the sour cream and serve.

Recipe of the Week: Annette's Orange Brownies

http://ntvare.files.wordpress.com/2008/12/recycle-citrus-peel-title-main_full.jpg

1 1/2 cups all-purpose flour

2 cups sugar

1 tsp salt

1 cup (2 sticks) butter, softened

4 eggs

2 tsp pure orange extract

1 tsp grated orange zest

Glaze:

1 cup confectioners' sugar

2 tbs orange juice (you can just squeeze it out of the orange you use for the zest)

1 tsp grated orange zest

Preheat oven to 350° F

Grease a 13 x 9 x 2 inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into the greased pan and bake for 30 mins, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares. (It should make 24 squares).

Recipe of the Week: Family Spaghetti Pie

This recipe sounds weird, but it is actually delicious. It comes from Campbell's Kitchen and once again I have added some commentary.

1 pound ground beef (or chicken tenders)

1 cup Pace® Picante Sauce

1 cup Prego® Mushroom Italian Sauce

(Or any Prego® sauce you like)

3 cups hot cooked spaghetti

1/3 cup grated Parmesan cheese

1 egg, beaten

1 tablespoon butter, melted

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Directions:

Cook the beef in a 10-inch skillet over medium-high heat until meat is well browned, stirring frequently to break up meat. Pour off any fat. Stir picante sauce and Italian sauce into the skillet and cook until hot and bubbling. (For the chicken, I usually grill it on the George Foreman grill and then cut it into chunks and add it to the sauce and let it simmer for a bit.)

Mix the spaghetti, Parmesan cheese, egg and butter in a medium bowl. Spread on the bottom and up the side of greased 10-inch pie plate. Spread ricotta cheese in the spaghetti shell. Top with the beef mixture.

Bake at 350° for 30 minutes or until hot and bubbling. Sprinkle with mozzarella cheese. Let stand for 5 minutes before serving. Cut into wedges.

Recipe of the Week: Jessica's Chicken Chowder

This is recipe I came up with today while using what ever we had on hand in our apartment. It is the combination of a white chicken chili recipe (http://www.karenceliafox.com/ Eating/recipe_whitechili.htm) and a chicken chowder recipe.

2 large onions

1/2 cup unsalted butter

2/3 cup flour

1/2 tsp sugar

1 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

2 cups milk

2 cups chicken broth

2 cups canned corn

2 cups canned carrots

(or what ever vegetable you want)

1/2 cup water

5 chicken tenders

(grilled and diced)

1/2 cup Monterey Jack cheese

(finely shredded)

1 tsp Tabasco Sauce

Mince the onions and then put them in a pan with a little oil. Cook until all the onions are translucent. In a large pot, melt 1/2 cup of butter over low heat and whisk in the flour. Cook the roux, whisking constantly, for three minutes. Stir in the onions and gradually add the broth and milk, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally until it thickens. Stir in, Tabasco, sugar, salt, pepper and garlic powder. Add water, vegetables, chicken and cheese and cook over medium-low heat for 15 minutes stirring occasionally.

Recipe of the Week: Fresh Rhubarb Pie

I just realized, I should have put up a Thanksgiving recipe. So in honor of the holiday I'm going to add another Recipe of the Week. This recipe is one of Matt's favorite and is from The Pushing Daisies secret recipes from the Pie Hole, with some commentary.

Fresh Rhubarb Pie

4 cups chopped rhubarb

1 1/3 cup white sugar

6 tablespoons all-purpose flour

1 tablespoon butter

(I like to use 2 cups rhubarb and 2 cups fresh strawberries instead of the 4 cups rhubarb)

Preheat oven to 450°

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb (and strawberries) over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.

Place pie on lowest rack in oven. Bake 15 minutes. Reduce oven temperature to 350°, and continue baking for 40 to 45 minutes. Serve warm or cold. (I vote warm)

For the Crust:

(Only makes one crust, needs to be doubled for a covered pie)

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled

3 tablespoons ice water

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening (I like using unsalted butter, terrible for you, but it tastes amazing) until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. (I never let it chill, I just make a pie with it and it usually turns out fine)

Roll out Dough, and put in a pie plate. (If making a covered pie, split in half then roll it out to make the top and bottom crusts)

Recipe of the Week: Jessica's Cheesy Enchiladas

I created this recipe myself as I was trying to clean out my fridge. It turned out to be AMAZING. So, here it is:

Preheat the oven to 350°

1/2 Cup Salsa (La Victoria Cilantro)

1 Packet Taco Seasoning (McCormick)

Dash of Chili Pepper

1 Diced Tomato

1/8 Cup finely chopped Onion

3 Grilled Chicken Tenders, Diced

Spritz of Lime Juice

Add the appropriate amount of water for the taco seasoning to a sauce pan. Add all the other ingredients and simmer until it thickens.

3/4 Cup Ricotta Cheese

2 Cups Marble Cheddar

Dash 0f Parsley

Dash of Freshly Ground Pepper

Dash of Parmesan Cheese

In a separate bowl combine the cheeses, parsley and pepper. Mix throughly.

Put 1/4 cup of the taco and 1/4 cup of the cheese mixture into a tortilla. Roll it up and put it in about a 8 x 8 pan. Continue to add the mixtures to three more tortillas and roll them up and put them next to the first. Cover the tortillas with any remaining mixture or just add some marble cheddar to the top. Bake at 350° for 15 to 20 minutes or until the cheese and sauce starts bubbling and the enchiladas are heated throughout.

Recipe of the Week: Backofenschlufer

This recipe comes from my German Great-Grandmother, Ruth. She was amazing.  Apparently it means "bake-oven slide" or something.  It is the recipe for puffy oven pancakes.

1 cup milk

1 cup flour

6 eggs

1/2 tsp salt

Preheat the oven to 450°, melt 4 tsp margarine in a 9 x 13 pan and then coat the bottom of the pan with the melted margarine. Mix the rest of the ingredients together and then pour them into the pan. Bake for 17 minutes. Try not to open the oven when it is baking, or it could collapse. Usually it puffs up nicely, but sometimes it will stay flat. I'm still trying to figure out what makes the difference in puffyness, and I will let you know if I find out.

Recipe of the Week: Fall Pumpkin Soup

http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/

Recipe from finecooking.com, with some commentary.

I made this soup for Matt for his Birthday. I think we also had sparkling apple-cranberry juice, however even if we didn't it would go really well with the soup.

2 Tbs. unsalted butter

1 medium yellow onion, sliced

6 cups 1-inch-diced peeled, seeded sugar pumpkins

2 medium cloves garlic, sliced

1/2 cup dry white wine (or white grape juice)

8 medium fresh sage leaves (optional)

4 to 6 cups lower-salt chicken broth

2 1/4 cup packed grated Gruyere cheese

Kosher salt and freshly ground black pepper

6 slices rustic bread (Artisan bread works well)

Gruyere cheese is expensive (it's swiss), but it is the best cheese I have every tasted. You need to try it at least once.

The Recipe says to boil the pumpkin, but I like to slice it up and bake it in the oven on a pan with about a 1/2 inch of water in the bottom until it is tender. (When it has cooled a little you can just scoop it off of the rind.)

Also, if you want, save the pumpkin seeds, bake them in the oven with a little salt and oil until they are golden brown and then use them to garnish the soup.

Melt the butter in a heavy-duty 4-to 5-quart pot over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the pumpkin and garlic and cook, stirring 1 minute more. Add the wine (or grape juice) and the sage leaves (I don't add the sage) and cook, stirring, until the wine evaporates, about 5 minutes. Stir in 4 cups of broth, cover, and simmer, adjusting the heat as needed, until the pumpkin is very tender, about 25 minutes.

Add 1/4 cup of the Gruyere and using a handheld or standard blender, puree the soup (in batches if necessary). Season to taste with the salt and pepper.

Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve a thin soup with the consistency of heavy cream. (The soup can be prepared up to 3 days ahead. Cool, cover, and refrigerate. Reheat to serve)

Slice the bread so that each piece is about 1/2 inch thick. Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the bread with the remaining 2 cups cheese and then minced sage (once again, I don't add sage) and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Ladle the soup into warm bowls and serve with the bread.

Enjoy!