1 cup beef broth ½ cup heavy whipping cream 1 tablespoon minced fresh rosemary
In a large skillet, melt butter over medium heat. Add mushrooms, shallot, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are tender. Add flour; cook, stirring constantly, for 2 minutes. Gradually stir in broth, cream, and rosemary. Bring to a boil; reduce heat, and simmer until thickened, 8 to 10 minutes.
Roasted Onion Soup p.34 Makes 10 to 12 servings 3 red onions, quartered 3 sweet onions, quartered 3 shallots, quartered 1 head garlic, separated into cloves and peeled 3 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 (32-ounce) cartons beef broth, divided ½ cup Madeira wine ½ cup heavy whipping cream 1 tablespoon minced fresh thyme 1 cup freshly grated Parmesan cheese Garnish: fried shallots*, fresh thyme
*Thinly slice shallots, and fry in hot oil (about 350°) until crisp.
Honey-Balsamic Roasted Brussels Sprouts p.37 Makes 10 to 12 servings 3 pounds fresh Brussels sprouts, trimmed and halved 2 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 tablespoons balsamic vinegar 2 tablespoons honey 1 cup toasted and chopped hazelnuts
1. Preheat oven to 400°. Line a large rimmed baking sheet with foil. 2. On prepared pan, toss together Brussels sprouts, olive oil, salt, and pepper. Bake for 20 minutes. 3. In a small bowl, whisk together vinegar and honey. Drizzle mixture over Brussels sprouts, tossing to coat. Return to oven, and bake 5 minutes more. Stir in hazelnuts before serving.
Roasted Butternut Squash Tart with Cinnamon-Molasses Crust p.38 Makes 1 (14x4-inch) tart
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. 2. On prepared pan, toss together red onions, sweet onions, shallots, garlic cloves, olive oil, salt, and pepper. Roast until onions are tender and begin to brown, about 1 hour. 3. In the container of a blender, add half of onion mixture and 2 cups broth. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid spatters. Process until mixture is almost smooth. Transfer to a large Dutch oven. Repeat procedure with remaining half of onion mixture and 2 cups broth. 4. Add remaining 4 cups broth to pot, along with wine, cream, and thyme. Bring to a boil over medium-high heat. Reduce heat, and simmer until soup is slightly thickened, about 15 minutes. Stir in cheese. Garnish with fried shallots and thyme, if desired.
⅓ cup butter, softened ⅓ cup firmly packed brown sugar 1½ tablespoons unsulphured molasses ½ teaspoon kosher salt ½ teaspoon ground cinnamon 1½ cups all-purpose flour ½ teaspoon baking soda 1 (8-ounce) package cream cheese, softened 2 tablespoons granulated sugar ½ cup heavy whipping cream Roasted Butternut Squash (recipe follows) Garnish: honey, chopped toasted walnuts
1. Preheat oven to 350°. 2. In a large bowl, beat butter, brown sugar, molasses, salt, and cinnamon with a mixer at medium speed until fluffy. 3. In a small bowl, stir together flour and baking soda. Gradually add to butter mixture, beating until combined.
4. Press mixture into bottom and up sides of a 14x4x1-inch tart pan with removable bottom. Bake until browned and firm, 18 to 20 minutes. Let cool completely on a wire rack. 5. In a medium bowl, beat cream cheese and granulated sugar with a mixer at medium speed until creamy. Add cream, beating until thick and fluffy. Spread mixture into cooled tart crust. Cover, and refrigerate for at least 4 hours or up to 2 days. 6. Arrange Roasted Butternut Squash over cream mixture before serving. Drizzle with honey, and sprinkle with walnuts, if desired.
Roasted Butternut Squash Makes 10 to 12 servings 1 (2-pound) butternut squash, halved, peeled, and thinly sliced 2 tablespoons butter, melted 2 tablespoons honey
1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper. 2. Arrange squash slices in a single layer over prepared pans. 3. In a small bowl, stir together melted butter and honey; brush over squash. 4. Bake until squash is tender and begins to brown, about 30 minutes. Let cool completely on pans before using.
A GOLDEN TOUCH OF OLIVE OIL Begins on page 85
Buckwheat Rustic Loaf p.85 Makes 2 (4x11-inch) loaves Starter: 1½ teaspoons active dry yeast 1 cup room-temperature water (68° to 72°) ¾ cup plus 1 tablespoon bread flour ¼ cup whole wheat flour 1½ teaspoons kosher salt Dough: 1½ cups bread flour 1 cup plus 2 tablespoons whole wheat flour