Posts for January 2010
This spiced carrot and chicken stew takes inspiration from the slow-braised tagines of North Africa, with flavors like cinnamon, cumin, cilantro, and golden raisins.
If you aren't crazy about chicken thighs, you can use chicken breasts. Serve over couscous or rice pilaf. Want the recipe? Then keep on reading.
- Go ahead, lick your screen: craveworthy spaghetti and meatballs.
- How cute is this Alice in Wonderland-themed baby shower?
- Take a look at the most depressing kitchens in San Francisco.
- How solid is your sushi vocabulary?
- Party plans an easy, kicked-back Super Bowl bash for two bachelor friends.
- This year's Fancy Foods Show gives us a hint of the year's trends to come.
5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream*
Chopped fresh chives
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
- Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender. Return soup to pan.
- Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
*When I made this soup, I omitted the cream.
- Soups/Stews, Cream
- North American