"Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush." --Wikipedia
This recipe comes from the Cooking with Dog video series on YouTube. It can be made in just under an hour, prep and cooking time; and it is really easy to make. I used a whole kabocha squash that was just under a pound. I also used turkey broth since it was available that day; you can also use chicken broth, water + a chicken bouillon cube, or vegetable stock.
Also called: kabocha squash soup
Ingredients
One medium kabocha squash, peeled, seeded and diced
One yellow onion, halved and thinly sliced
1 tbsp unsalted butter
sea salt, to taste
fresh ground black pepper, to taste
1 c. broth
3/4 c. whole organic milk
2-3 tbsp heavy cream
Directions
1. Cut squash in half and scoop out seeds with a spoon. Carefully peel the green rind from the kabocha squash using a sharp knife and vegetable peeler. Cut squash into chunks.
2. In a skillet, add butter, onions, and squash. Sauté over medium heat for 2-3 minutes or until the onions are about to caramelize. Add broth and simmer covered for 20 minutes.
3. When the squash is fork-tender, use an immersion blender to blend the squash and onion into a thick mixture. Add milk. Blend until smooth and creamy.
4. Bring potage up to a boil over medium heat. Add salt and freshly ground black pepper. Remove from heat and stir in 2-3 tablespoons of heavy cream.
Serve while hot.
Sun-dried tomato hummus (without tahini)
Ever since I tried making hummus from scratch (a culinary disaster), I have avoided the chickpea (commonly referred to as the garbanzo bean). That is, until now. This variant of hummus uses sun-dried tomatoes as its flavoring agent instead of ground sesame seeds. The recipe makes roughly two cups of hummus. It is almost enough for a standalone appetizer for a potluck. The ingredient ratio can be halved or doubled.
Use with: fresh pita bread or crackers
Ingredients
2 cans (15 oz each) garbanzo beans, rinsed and drained
4 garlic cloves, roughly chopped
2-3 tbsp sun-dried tomatoes packed in olive oil
4 tbsp olive oil
1/2 tsp sea salt
juice from 2 small lemons (about 1/3 cup)
freshly ground black pepper, to taste
Directions
1. In a food prep: blend together garlic, sun-dried tomatoes, salt, and pepper.
2. Add garbanzo beans and run the food prep until no bean chunks are visible.
3. Empty puréed mixture into a bowl suitable for dipping chips, crackers, or pita wedges. Can garnish (optional) with finely chopped fresh parsley, paprika, and/or a drizzle of olive oil.
Use with: fresh pita bread or crackers
Ingredients
2 cans (15 oz each) garbanzo beans, rinsed and drained
4 garlic cloves, roughly chopped
2-3 tbsp sun-dried tomatoes packed in olive oil
4 tbsp olive oil
1/2 tsp sea salt
juice from 2 small lemons (about 1/3 cup)
freshly ground black pepper, to taste
Directions
1. In a food prep: blend together garlic, sun-dried tomatoes, salt, and pepper.
2. Add garbanzo beans and run the food prep until no bean chunks are visible.
3. Empty puréed mixture into a bowl suitable for dipping chips, crackers, or pita wedges. Can garnish (optional) with finely chopped fresh parsley, paprika, and/or a drizzle of olive oil.
Sun-dried tomato spread
Made this one up as I was adding ingredients to a mini food prep. Some days I just want to eat chicken cold cuts with a sauce other than the one that soy sauce-based one I normally use. I used a lightly seasoned rice wine vinegar because it's not as sharp-tasting as balsamic vinegar. Anyhow, this came out tasting really good and now I'm finishing it off with those multi-seed flatbread crackers from Trader Joe's.
Ingredients
4 tbsp sun-dried tomatoes packed in olive oil
1 tbsp seasoned rice wine vinegar
1 tbsp olive oil
1 garlic clove, minced
fresh thyme leaves (1 sprig)
fresh rosemary leaves (about 1 tsp)
Directions
In a mini foodprep, pulse together all ingredients until tomatoes are finely chopped and blended.
Ingredients
4 tbsp sun-dried tomatoes packed in olive oil
1 tbsp seasoned rice wine vinegar
1 tbsp olive oil
1 garlic clove, minced
fresh thyme leaves (1 sprig)
fresh rosemary leaves (about 1 tsp)
Directions
In a mini foodprep, pulse together all ingredients until tomatoes are finely chopped and blended.
Rosemary Vinaigrette
Ingredients
2 tbsp red wine vinegar
1 garlic clove, minced
1 tbsp Dijon mustard
1 tsp fresh rosemary leaves, finely chopped
2 oz olive oil (6 tbsp)
Directions
Combine lemon juice, red wine vinegar, garlic, mustard, and rosemary in a bowl. Slowly whisk in olive oil. Season with salt and pepper, to taste.
2 tbsp red wine vinegar
1 garlic clove, minced
1 tbsp Dijon mustard
1 tsp fresh rosemary leaves, finely chopped
2 oz olive oil (6 tbsp)
Directions
Combine lemon juice, red wine vinegar, garlic, mustard, and rosemary in a bowl. Slowly whisk in olive oil. Season with salt and pepper, to taste.
Haute spicy chocolate chip cookies
For the most part, this takes the simple dough ratio for chocolate chip cookies and adds more spices to it. By itself, cinnamon and chocolate chips don't taste that great together. But with a hint of cayenne pepper, the subtle element of heat is added to an otherwise benign sweet snack.
Ingredients
2 c. unbleached all-purpose flour
2 c. semi-sweet chocolate chips
1 c. unsalted butter, cold and cut into pieces
1 c. brown sugar, packed
1/2 c. organic granulated sugar
2 large eggs
1-2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground cayenne pepper
1/4 tsp sea salt
Directions
Preheat oven to 375 degrees F.
1. In a food prep, blend together flour, brown sugar, granulated sugar, baking soda, salt and spices. Add eggs and pulse until combined. Add butter and pulse until dough comes together.
2. Empty food prep into a large mixing bowl and fold in chocolate chips.
3. Drop by rounded teaspoons onto a parchment-lined baking sheet.
4. Bake for 10 minutes. Cool on wire racks.
Ingredients
2 c. unbleached all-purpose flour
2 c. semi-sweet chocolate chips
1 c. unsalted butter, cold and cut into pieces
1 c. brown sugar, packed
1/2 c. organic granulated sugar
2 large eggs
1-2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground cayenne pepper
1/4 tsp sea salt
Directions
Preheat oven to 375 degrees F.
1. In a food prep, blend together flour, brown sugar, granulated sugar, baking soda, salt and spices. Add eggs and pulse until combined. Add butter and pulse until dough comes together.
2. Empty food prep into a large mixing bowl and fold in chocolate chips.
3. Drop by rounded teaspoons onto a parchment-lined baking sheet.
4. Bake for 10 minutes. Cool on wire racks.
Curry Butternut Squash Soup
Autumn is when a lot of squash varieties are in season. Butternut squash is one of my favorites because it can be roasted pretty easily with brown sugar and olive oil, it can be deep fried as a vegetable (if it is sliced thinly enough), and it can be made into a nice and hearty soup.
Ingredients
One butternut squash (approx 3 lbs), peeled, seeded, and cut into 1" pieces
1 qt organic chicken broth
1 organic medium carrot, chopped
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp unsalted butter, softened
1 tbsp curry powder
sea salt and freshly ground black pepper
Directions
1. In a stockpot, melt butter and olive oil together over medium heat. Add carrot, garlic, squash and curry powder. Let vegetables sweat for a few minutes, then add the broth. Bring soup to a boil and simmer over medium heat until squash is tender, 20-25 minutes.
2. Using an immersion blender or regular blender, pureé the mixture until smooth. Season with sea salt and black pepper, to taste. Serve while hot.
Note: If you like onions, a medium chopped onion can be added when the garlic and carrots are added. Let the onions caramelize in the oil before adding the squash and curry powder.
Ingredients
One butternut squash (approx 3 lbs), peeled, seeded, and cut into 1" pieces
1 qt organic chicken broth
1 organic medium carrot, chopped
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp unsalted butter, softened
1 tbsp curry powder
sea salt and freshly ground black pepper
Directions
1. In a stockpot, melt butter and olive oil together over medium heat. Add carrot, garlic, squash and curry powder. Let vegetables sweat for a few minutes, then add the broth. Bring soup to a boil and simmer over medium heat until squash is tender, 20-25 minutes.
2. Using an immersion blender or regular blender, pureé the mixture until smooth. Season with sea salt and black pepper, to taste. Serve while hot.
Note: If you like onions, a medium chopped onion can be added when the garlic and carrots are added. Let the onions caramelize in the oil before adding the squash and curry powder.
Simple Lemon Syrup
Makes about 1.5 cups
Ingredients
1 c. sugar
1 c. water
grated zest and juice of 1 lemon
In a small saucepan, combine sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, then reduce heat and simmer for about five minutes until sugar has dissolved.
Remove from heat and allow syrup to cool before using or storing.
Ingredients
1 c. sugar
1 c. water
grated zest and juice of 1 lemon
In a small saucepan, combine sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, then reduce heat and simmer for about five minutes until sugar has dissolved.
Remove from heat and allow syrup to cool before using or storing.
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