Course 2
Butternut Squash Soup
I first published this recipe at the beginning of January. You can link to it here… http://www.tjthefooddude.com/recipes/soup/butternut-squash-soup/ The addition of the feta cheese and cilantro was something I tasted at the Rocky Mountain Flatbread Co. in Canmore, Alberta. Wicked little restaurant and their garnish on this soup was fantastic. I loved it. And it just happened to include two of the items my buddies wanted in the menu, cilantro and feta.
Roasted Butternut Squash Soup
- Sauté Butternut Squash in oil or clarified butter in a minimum 8 litre, heavy bottomed stock pot on medium high heat until it begins to carmelize
- Add the onions, lightly season with sea salt and continue to sauté until beginning to brown
- Add sugar and continue to sauté until dissolved and beginning to get syrupy
- Add 1/2 cup dry white wine to deglaze the pan
- Add chicken stock, reduce heat and bring to a simmer. Simmer until the squash is tender
- Blend/purèe soup in a blender or food processor in small batches, adding a bit of the butter with each addition. Pass through a fine mesh strainer back into a clean pot
- Keep over low heat and season to taste
- Serve with your garnish of choice
- Serves 4-6 as an appetizer, 2-4 as a main course
Course 3
Grilled Romaine Salad with oven-dried tomatoes and roasted capers
This was a new one for me in that the dressing is something that was perfected by Rohit, one of the people who was in on the culinary coaching fun. The unique twist to this is that being vegetarian, the pungent tang in the dressing comes not from anchovies, but from roasted capers! AWESOME! I had never done this and was blown away by the flavor!
Grilled Romaine Salad
Dressing
- Drain and roast capers on a parchment lined baking sheet at 350 degrees F until dry and crispy
- Combine all of the ingredients and process with a hand-blender or food processor until to dressing consistency
- Adjust seasonings to taste
- Brush romaine hearts with olive oil and season with sea salt and pepper
- Grill over high heat till grill marks are formed and the outside of the romaine begins to wilt
- Place on plate, drizzle with dressing and garnish with extra capers, croutons, lemon and anything else that strikes your fancy
- EAT!
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