Enjoy these tasty recipes at home

Butternut Squash Soup

w/ fig quenelles & prosciutto

Ingredients
. 1 butternut squash (about 3 pounds)

. 3 medium onions, thinly sliced

. 1 tablespoon fresh ginger, chopped

. 4 tablespoons butter

. 1 liter chicken stock (low sodium)

. 1/2 cup heavy cream (more or less according to taste)

. salt, brown sugar, fresh grated nutmeg to taste

. hot red pepper to taste

. dry Madeira or brandy

Preparation

Preheat oven to 350*F. Slice squash in half and place in a baking dish face down in a little

water. Bake in oven for about an hour until soft.

Cook onions and ginger with butter very low stirring often until very soft about an hour. Do

not allow to brown

Scoop meat out of squash and add to onions, add chicken stock and bring to a simmer.

Puree in batches in blender. Return to pot and add cream and reheat. If too thick add some

chicken stock.

Season with salt, brown sugar, fresh grated nutmeg and hot red pepper to taste. Add ginger

juice if desired.

Fig Quenelles

Ingredients

. 12 dried figs, stems removed

. 1 cup heavy cream

. 1 tablespoon brandy

Preparations

Cook figs in a little water until soft about 30 minutes until water is almost evaporated.

Puree figs with brandy and allow to cool.

Whip cream, add fig puree. Chill.

At servng time, form quenelles with two teaspoons.

Add some Madeira or brandy to soup. Place four quenelles in a plate and sprinkle with

juliened prosciutto.

Butternut Squash & Goat Cheese Ravioli

with sage walnut brown-butter sauce

Ingredients

. a 2 pound butternut squash, halved lengthwise and seeded

  (you can also add flesh of one sweet potato baked along with squash)

. 1 medium onion, chopped (about 1/2 cup)

. 1 1/2 teaspoons chopped fresh sage

. 1 tablespoon unsalted butter

. 2 garlic cloves, minced

. 3 ounces fresh goat cheese

. fresh grated nutmeg

. salt and freshly ground black pepper

. fresh pasta recipe

. 2/3 cup unsalted butter

. 1/3 cup walnuts, toasted lightly and chopped coarse

. salt and freshly ground pepper

. sage leaves for garnish

. Parmigiano Reggiano for grating

Preparation

Preheat oven to 400*F.
Put squash halves, flesh sides down, on baking sheet and roast in middle of oven 60 minutes,

or until flesh is very tender.

When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash

squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to

taste over moderate heat, stirring, 5 minutes or until onion is golden brown.

Stir in garlic and cook, stirring, one minute.

Cool onion mixture slightly and add to squash.

Add goat cheese and stir to combine well.

In a 6 quart kettle bring 5 quarts salted water to a gentle boil for ravioli.

Put one pasta round on a lightly floured surface, and mound 1 tablespoon filling in center.

Lightly brush edges of pasta round with water and put a second pasta round over first,

pressing down around filling to force out air and seal edges well. If desired, trim excess

dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make

more ravioli with remaining pasta rounds and filling in same manner.

In skillet cook butter with walnuts and sage leaves over moderate heat until butter begins to

brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook).

Season walnut butter with salt and pepper and keep warm.

Cook ravioli in 3 batches in gently boiling water 6 minutes, or until they rise to surface and

are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer

ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking

water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.

Transfer ravioli with a slotted spoon (letting excess liquid drip off) to plates and top with

walnut brown-butter sauce. Grate cheese on top and garnish with fresh sage leaves.

serves 6 Gourmet

Texas Beef Brisket Chili

 Ingredients
. 6 large dried ancho chiles

. 6 ounces bacon, diced

. 1 1/4pounds onions, chopped (about 4 cups)

. 1 5 pound flat-cut beef brisket, cut into 2 1/2 to 3 inch cubes

. coarse kosher salt

. 6 large garlic cloves, peeled

. 2 tablespoons chili powder

. 2 teaspoons cumin seeds

. 1 teaspoon dried oregano

. 1 teaspoon ground coriander

. 1 1/2 teaspoons kosher salt

. 1 1/2 10 ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)

. 1 12 ounce bottle Mexican beer

. 1 7 ounce can diced roasted green chiles

. 1/2 cup finely chopped fresh cilantro stems

. 4 cups 1 1/2 to 2 inch chunks seeded peeled butternut squash (from 3 1/2 pound squash)

Garnishes

. fresh cilantro leaves

. chopped red onion

. diced avocado

. shredded Monterey Jack cheese

. warm corn or flour tortillas

Preparation
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles

soften, at least 30 minutes.

Preheat oven to 350*F. Saute bacon in heavy large oven-proof pot over medium-high

heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until

tender, about 5 minutes. Sprinkle beef all over with coarse salt and peper. Add to pot;

stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid,

garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2teaspoons coarse salt;

blend to puree, adding more soaking liquid, by 1/4 cupfuls if very thick. Pour puree over

brisket in pot. Add tomatoes with juices, beer, green chiles and cilantro stems. Stir to

coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until

beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef

and squash are tender, adding more soaking liquid if needed to keep meat covered, about

45 minutes longer. Season to taste with salt and pepper. Tilt pot and spoon off fat from

surface.

Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep

chilled

Set out garnishes in separate dishe. Ladle chili into bowls and serve.

8-10 servings

Bon Appetit