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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Thanksgiving Butternut and Pumpkin Winter Squash Soup
Thanksgiving Butternut and Pumpkin Winter Squash Soup
In heavy-bottomed sauce-pot, heat butter and oil on medium-low heat. Add onions and cook 10 minutes or until translucent, stirring occasionally.
Add butternut squash, stock, pumpkin, 2 teaspoons salt, and 1/2-teaspoon pepper; heat to boiling on medium-high heat. Cover and simmer on medium-low heat for 20 minutes or until squash is very tender, stirring occasionally. Process mixture with hand blender until smooth (or put through food mill and return to pot). Add half-and-half to soup; heat slowly. Serve with garnishes, if using.
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Cauliflower Fried Rice
Cauliflower Fried Rice
Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of box or hand-held grater. Set aside.
Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4-teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.
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Golden Roasted Cauliflower with Romano Cheese
Golden Roasted Cauliflower with Romano Cheese
Set oven rack in middle position and preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet.
Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, 20-30 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they’re getting too dark, turn the oven down to 425 degrees.) Sprinkle with grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and garnish with parsley if desired. Serve hot or room temperature.
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