Curried Winter Squash Soup with Greek Yogurt Crème Fraîche

November 17, 2014 by Laura Messersmith in Cooking

Curried Winter Squash Soup with Pumpkin Greek Yogurt Crème Fraîche | Image: Laura Messersmith — **Curried Winter Squash Soup with Pumpkin Greek Yogurt Crème Fraîche** | Image: *Laura Messersmith*

Maybe this makes me weird, but one of the things I love most about late fall is the arrival of the pumpkins and squashes. Their deep orange and gold tones echo the leaves on the ground and are a welcome splash of color on the dinner table, especially now when sunset seems earlier and earlier.

I love them roasted and tossed with cranberries, or grilled on salads, and of course I love them pureed into beautifully smooth soup. Butternut squash bisque is a classic for a reason – it’s delicious – but I wanted to try something a little different by adding some elements that would complement the richness of the squash and add a little depth. The flavors are influenced by Indian food, but the amount of each spice called for us relatively small, so the effect is a subtle undercurrent of warm, perfumed spice. That richness is brought into balance by the tang of the cool pumpkin and cinnamon greek yogurt.

Extra bonus: this is a two-in-one recipe, because if you’re not curry-inclined it’s easy to skip the last four spices (garam masala, ginger, curry, turmeric) and just use a plain greek yogurt for the crème fraîche step. A slice of multi-grain bread with toasted Gruyere and you’re in business with a light meal that’s still satisfying.

Curried Winter Squash Soup with Greek Yogurt Crème Fraiche (serves 6-8)

Ingredients:

6 cups (1 medium) diced butternut squash
2 cups (1/2 medium) diced acorn squash
1/2 cup (2 medium) minced shallots
4 tablespoons unsalted butter
2 1/4 tablespoons olive oil, divided
6 cups chicken broth
1/4 teaspoon garam masala
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
5.3 ounces (1 container) Chobani Pumpkin Spice Yogurt
1 teaspoon 2% milk
1/4 cup squash seeds
ground black pepper
kosher salt

Instructions:

Peel the butternut and acorn squashes, cut in half length-wise, and scoop out the pulp and seeds from the core with a spoon. Reserve the seeds in a small bowl and discard the pulp. Cut the two squashes into approximately 1/2 inch cubes. Next, mince the shallots.

Meanwhile, in a medium French oven or large pot melt the butter and 2 tablespoons of olive oil over medium-low heat. Sauté the shallots in the melted butter until softened, then add the squash pieces and stir to coat with the butter and shallot mixture. Season with 1/2 teaspoon ground black pepper and 1 1/2 teaspoons kosher salt.

Add the chicken broth to the pot and raise the heat to bring the soup to a simmer. Cook, stirring occasionally, for 15-20 minutes or until the squash pieces are easily pierced with a fork.

Meanwhile, spread the reserved squash seeds on a baking sheet and toss with 1 teaspoon olive oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toast in a 350 degree oven for 10 minutes until crisp and lightly browned. Remove from the oven and set aside to cool.

Next, use a blender or food processor to puree the softened squash and broth in batches until the texture is smooth (about 1-1 1/2 minutes per batch), reserving the pureed soup in a large bowl. Return the pureed soup to the pot and stir in the garam masala, curry powder, ground ginger, and turmeric. Bring the soup back up to a low simmer.

Stir together the Chobani Pumpkin Spice Yogurt and 2% milk in a small bowl (or right in the yogurt container) until evenly combined.

Finally, serve the winter squash bisque hot with a teaspoon or two of the pumpkin greek yogurt crème fraîche (a plastic squeeze bottle will help get that perfect swirl) in each bowl and a sprinkle of toasted squash seeds and a finishing pinch of garam masala. Accompany with a toasted piece of whole grain bread.

Small Kitchen Friendly?

Yes, indeed! The Le Creuset French oven (5.5 quart) rides again, along with a large cutting board, a chef’s knife, Y-shaped vegetable peeler, wooden spatula, measuring spoons and cups. I also used a blender, a medium bowl (for reserving pureed batches of the soup), a sheet pan, and plastic squeeze bottle to get that perfect swirl of greek yogurt crème fraîche.

The Verdict:

Mike and my sister Katherine humored me by doing “blind” taste tests of the various combinations of classic/curried squash soup with both plain and pumpkin spice yogurt to see which we liked best. I didn’t realize they were fans of curry, but they surprised me when by giving the spicier version high marks. In the end, all the combinations were successful, so you really can’t go wrong here. And, since this is such a simple soup it would be a perfect make-ahead first course for an elegant Thanksgiving supper.

Spicy Red Chili

November 10, 2014 by Laura Messersmith in Cooking

It’s officially cold here in New York and with football season in full swing I’m ready to put my French oven back into heavy rotation with it’s inaugural batch of chili. If you really put your mind to it I bet you could make a different chili recipe everyday for a year without repeats. (New blog idea anyone?) Everyone seems to have a favorite or a least a strong opinion on what chili should consist of - for example, I’ve heard that Texans won’t truck with anything but all meat. That means no beans, no vegetables, and mostly beef, thanks. Me, being a Yankee and all, I can’t understand why anyone would avoid these ingredients, they’re delicious!

This particular version seeks to please both the carnivores and the health conscious with a blend of lean ground beef, pork sausage, kidney beans and bell peppers in a rich tomato sauce. Top a bowl with some shredded cheese, a dollop of plain yogurt, or if you’re Mike, more red pepper flakes. I will warn you - as the recipe is written it is pretty spicy – the right side of too hot for me, but should come with a warning to the spice adverse. If you have a heat light-weight coming to dinner, I’d recommend backing off on a half teaspoon or two of the cayenne or red pepper.

Spicy Red Chili with Beef and Bell Peppers (serves 8-10)

Ingredients:

1 pound ground beef (85% lean)
1/2 pound sweet pork sausage, casings removed
3 cups (2 medium) diced yellow onions
2 tablespoons (5 cloves) minced garlic
1 teaspoon ancho chili powder
3 1/2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
2 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
4 cups (3-4 medium) diced red/orange/yellow bell peppers
2 cans (15 ounce) red kidney beans, drained and rinsed
1 can (29 ounce) crushed tomatoes
1 can (29 ounce) tomato puree
3 tablespoons tomato paste
2 cups water
8 ounces (1 block) shredded Colby jack or Monterey jack cheese

Instructions:

Brown the ground beef and sausage in a medium French oven (5.5 quart) over medium heat using a wooden spoon or spatula to combine the meat and break it up into small crumbles. While the meat is cooking, dice the onions into 1/4 pieces and mince the garlic. Once the meat is evenly cooked add the onion and sauté until softened and translucent. Meanwhile, drain and rinse the red kidney beans and dice the bell peppers into 1/2 inch pieces.

Next add the garlic and cook for one minute before adding the seasonings. Stir to evenly combine the chili powder, cumin, cayenne pepper, ground coriander, garlic powder, red pepper flakes, kosher salt and black pepper with the meat and onion mixture.

Add the drained and rinsed red kidney beans and the diced bell peppers. Stir to combine with the seasoned meat. Next, stir in the tomato paste and both the crushed tomatoes and tomato puree. Rinse the inside of both 28 ounce cans with 1 cup water each and add the tomato water to the French oven.

Bring the chili to a simmer and then reduce the heat. Simmer on low for 45 minutes to an hour stirring periodically to ensure the bottom does not burn and the ingredients are well combined. More time will allow the flavors to develop.

Serve hot with shredded Colby or Monterey jack cheese, plain greek yogurt and earn even more accolades by also baking Cheddar Chive Cornbread….

Small Kitchen Friendly?

Yes, this is a one pot meal my friends! I used my trusty Le Creuset French oven (5.5 quart), a large cutting board, a chef’s knife, wooden spatula, measuring spoons and cups.

The Verdict:

My partners in relaxation – Mike and my sister Katherine – deemed Spicy Red Chili the perfect meal to have on a cool November Saturday afternoon. It’s just the thing to whip up when all you want to do is curl up on the sofa in front of the day’s college football games. The spice in this chili mellows a little bit in the fridge and the more time the ingredients spend together the better they get, so make extra the leftovers are just as good, if not better than the first meal. I have a feeling there will be more requests for this recipe as the fall and winter continue!

Lemon Pasta with Shrimp & Roasted Tomatoes

October 27, 2014 by Laura Messersmith in Cooking

I started making a version of this recipe about a year ago when on a sleepy Sunday afternoon after several days with out a grocery run I had lemons, shrimp, tomatoes and pasta on hand and not much else. My thought process went something like – pasta+lemon+shrimp = good, pasta+tomatoes+shrimp = good, but pasta+lemon+tomatoes+shrimp = ????

I decided it was worth a shot and the results were encouraging enough that I kept making it; experimenting to get just the right combination of ingredients, process and flavors.

Then this summer Mike and I took a little Labor Day weekend excursion to Tribeca to scout out Grand Banks – a little slice of Nantucket just off Pier 25 – and have some dinner. We decided to try out Locanda Verde and I had the double benefit of trotting out joking references to my “friend,” Bob DeNiro, and tasting a real chef’s version of the pasta dish I had been dreaming of, but never quite achieving. It was in a word, heavenly.

As I ate I took careful mental notes of the flavors and textures, and on our subway ride home jotted down all the ingredients I could identify; determined that I’d get it right this time. Further motivation? The dish was one of the evening’s specials, so if I wanted to taste it again I’d have to recreate it at home. And so, I give you Spaghetti with Lemon, Shrimp & Breadcrumbs, a taverna-style recipe that you can make in your own kitchen.

Lemon Pasta with Shrimp & Roasted Tomatoes (serves 4)

Ingredients

2 pints cherry tomatoes
1 pound (31 to 40 count) shrimp, peeled and deveined
1 pound thin spaghetti (I like Barilla)
4 tablespoons unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic
Zest of 2 lemons
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice
2 tablespoons bread crumbs
2 tablespoons fresh, julienned basil
2 tablespoons fresh, minced parsley

Instructions:

Preheat the oven to 350 degrees F.

Toss the cherry tomatoes with olive oil, kosher salt and black pepper on a sheet pan. Spread them out into one layer roast for 15 to 20 minutes, until the tomatoes are soft and just starting to blister. Turn halfway through the cooking time.

While the tomatoes are roasting, peel and devein the shrimp. Spread in one layer on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. When the tomatoes are nearly finished, add the sheet pan with the shrimp to the oven and roast for 2 to 3 minutes. The shrimp are done when they begin to turn pink and are firm to the touch.

Meanwhile, cook the thin spaghetti in salted boiling water according to the package directions, about 6 minutes. Drain well and set aside.

In a large saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons kosher salt, 1 1/2 teaspoons pepper, and lemon juice and pour this over the pasta. Toss well to coat the pasta.

Add the roasted tomatoes and shrimp to the bowl and gently toss. Serve immediately with a sprinkle of fresh basil, parsley, and breadcrumbs.

Small Kitchen Friendly?

Yes, with a little organization. I used two baking sheets, one large sauté pan, one large pot, a colander, and a large bowl. I also used a medium cutting board, chef’s knife, a microplane zester, measuring spoons and a liquid measuring cup. Tongs and a spatula will also be very helpful.

The Verdict:

I was surprised when I first started making this dish how well the flavors compliment each other and I’ll be honest – I was pretty pleased to see it on the menu of an actual restaurant. Mike and I are both big fans of the combination – garlic, lemon, a little heat from the red pepper – the tomatoes and shrimp are a little sweet once they’ve been roasted and the overall effect is of a complete meal in one dish. Yum!

Cheddar Broccoli Frittata with Crispy Bacon

October 20, 2014 by Laura Messersmith in Cooking

Let’s be honest, cooking for breakfast presents different challenges than cooking for dinner and it’s not just the early hour (although that doesn’t help!) Cereal is my go-to when I’m by myself, but the Martha part of my brain won’t allow a stack of bowls and an assortment of boxes when we have guests. So, what to serve that will feel like a real, satisfying meal and get the day started right?

For me it’s frittata, which is basically a fancy word for breakfast casserole. Eggs + filling = an easy, crowd-pleasing, all-in-one dish. Even better? It’s adaptable to whatever you’re in the mood for or have on hand in the fridge.

In this case I kept it classic with cheddar and bacon for great flavor combined with roasted potatoes and bright green broccoli to add a little green to the mix. A little toast, fresh fruit, or a side salad and breakfast is served.

Cheddar Broccoli Frittata with Crispy Bacon (serves 6-8)

Ingredients:

4 cups (4-5 medium) peeled, diced white or Yukon gold potatoes
4 cups (2 crowns) broccoli florets
6 ounces grated cheddar
4 slices thick cut bacon
12 large eggs
1/2 cup 2% milk
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
Non-stick spray

Instructions:

Preheat the oven to 350 degrees F.

Peel and dice the potatoes into 1/2” cubes. Arrange the potatoes in a single layer on a sheet pan and drizzle with 2 tablespoons olive oil, sprinkle with 2 teaspoons kosher salt, and 1 teaspoon black pepper. Toss to evenly coat with the olive oil and seasonings. Roast in the oven for 30 – 35 minutes, turning halfway through, until lightly browned and easily pierced with a fork.

On another sheet pan arrange the strips of bacon. Place the sheet pan in the oven and cook for 15-20 minutes until crispy. Drain the cooked bacon on a paper towel lined plate and set aside until cooled. Then, dice into small pieces.

Meanwhile, trim the broccoli stems and cut the crowns into bite-sized florets. Grate the cheddar cheese and set aside. In a medium bowl, beat the eggs, milk, 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.

Spray a 10” pie plate or 4 x 4 baking dish with non-stick spray and layer half the cooked potatoes and broccoli. Next, add half the grated cheddar and bacon pieces; repeat with the second half of the filling. Finally, pour the egg mixture over the top to cover the filling.

Bake for 50-60 minutes until the center is set and the top of the frittata is lightly browned. Serve immediately with toast points or side salad.

Small Kitchen Friendly:

Yes, absolutely. I used two sheet pans, a 10” pie plate, one medium cutting board, one chef’s knife, a medium bowl, box grater, vegetable peeler and measuring cups & spoons.

The Verdict:

Well, considering that there were only three of us and only about a quarter of the frittata remained when we were finished I’d say this one was a winner. It combines great breakfast flavors – eggs, bacon, and roasted potatoes – with more savory cheddar and broccoli to create a well balanced dish. I’d made this again for a brunch party or even for dinner.