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[personal profile] shalom
Difficulty:  Easy

Time:  1.5 hours (1 hour roasting, the rest making the soup)

This is the 2nd year I've made this for Thanksgiving and it's delicious - even better if you make it a day or so ahead.  The little bit of cayenne adds a tiny kick at the end, but not burning.

Ingredients
1 large butternut squash, roasted then cut into pieces (mine was 4 lb.)
1 large onion, diced (I used a big sweet Vidalia onion)
1 apple, peeled, cored, and diced (I used a Granny Smith)
1/4 lb. butter (1 stick, or 8 Tbs)
32 oz. chicken broth (or if you want this vegetarian, use 8 cups water and equivalent amount of vegetarian boullion to make 32 oz.)
2 cups half & half (I used fat free, or light cream)
1/2 tsp dried tarragon
1/8 tsp. cayenne pepper
salt to taste
pepper to taste

Take a 4 lb. butternut squash, quarter it lengthwise, scoop out the seeds, rub with olive oil, then roast for 60+ min. at 350 degrees F or until tender.  Cool and peel.

In a pot, saute the onion and apple with the butter until they are soft.  Add the squash and the broth.  Using an immersion mixer (or in batches using blender), blend until smooth.  Add tarragon and cayenne pepper.  Simmer for 20 minutes.  Add half & half and heat through (do not boil).  Add salt and pepper to taste.  Serve.

(If you cool and serve later, you may need to add more broth or half & half, as the soup will thicken upon cooling.)
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[personal profile] shalom

In anticipation of Halloween, Alton Brown did a show all about garlic and vampires, in which he taught "The Count" not to be afraid of garlic.  Yes, it was hokey as hell - classic Alton Brown - but the recipe is ridiculously easy and very tasty.

Instead of a whole cut-up chicken, my grocery store had chicken thighs on sale for $0.73/lb, so this was also a steal to make.  Although I trimmed the skin on the thighs, I'm going to try it next time skinless, since there's no need for the additional fat, given the amount of olive oil in the recipe.  I used dried thyme as well, and a large (14" diameter) deep skillet, but if your frypan/skillet couldn't go into the oven, I think this would be fine to first brown it on the stovetop, then pop everything into a baking dish in the oven.  Given the ease of this recipe, it might make a good addition to a buffet dinner.  Either way, your kitchen will be filled with the delicious aroma of roasted garlic.

I served the many cloves of garlic over the chicken and on the side.  They were delicious spread on slices of fresh French bread.

Most time-consuming part of this recipe was simply skinning cloves from two large heads of garlic.  Once you separate the cloves, give each a light smash with a mallet or side of a broad knife to loosen the skins.

Ingredients

  • 1 whole chicken (broiler/fryer) cut into 8 pieces
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 40 peeled cloves garlic
  • Salt and pepper

Directions

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Original recipe here:  http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html
 

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November 2016

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