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Cream of Pumpkin Soup with Brunoise Gruyere and Buttery Croutons:

¾ cup unsalted butter, cut into 12 tablespoons
1 medium onion, minced
2 pounds fresh pumpkin, peeled, seeded, & coarsely chopped
3 cups chicken stock
2 cups half and half
Sea salt
Freshly ground cracked black pepper
¼ cup unsalted butter, melted and clarified
2 slices dense white sandwich bread with crusts removed, cut into ¼ inch cubes
1/3 pound gruyere cheese, cut into ¼ inch cubes (brunoise)
1 bunch chives, finely chopped
1 sprig rosemary leaves, minced

In a small, heavy bottomed soup pot or casserole, melt 2 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until softened and slightly translucent but not browned, about 4 minutes. Add the pumpkin, stock and half and half and stir to combine. Season generously with salt and pepper, reduce heat to medium low and cook 30 minutes, stirring occasionally. Remove from the heat, then transfer the mixture to the bowl of a food processor. Puree for 10 seconds, until very smooth. Pour through a fine strainer into a clean pot. Add 6 tablespoons of butter and stir to combine.

In a small skillet, warm 4 tablespoons butter over medium heat until gently bubbling. Add the bread cubes, stir to coat with the butter and sauté until golden brown. Transfer croutons to a small plate lined with a paper towel.

Raise the heat under the soup to medium high and heat until very hot for several minutes but not boiling, stirring frequently with a whisk to blend the butter and to keep the soup from burning on the bottom. Ladle soup into bowls, sprinkle with diced gruyere, croutons, chives and rosemary.

*Can replace fresh pumpkin with one 16 ounce can of pumpkin puree and reduce the cooking time from 30 to 15 minutes.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 35 minutes (unless using canned pumpkin puree, then cook time is 20 minutes)
Ease of Preparation: Intermediate
Type: Appetizer or Main Dish

Not So Shrimpy Egg Flower Soup:

1 lb. medium to large shrimp, peeled and de-veined
8 thick slices fresh ginger
5 cups chicken broth
2 tsp. soy sauce
1 cup thawed frozen peas
½ cup thinly sliced scallions
2 lightly beaten large eggs
Salt and freshly ground pepper

Wash shrimp, put on paper towels and dry. Pound ginger slices with the back of a knife so the juice can seep out. In a medium sized saucepan, add the ginger, chicken broth and soy sauce. Cover and bring to a boil. Once it reaches a boil, lower the heat and simmer for 5 minutes. Take ginger out. Put mixture back onto heat and return to a boil. Once it boils, stir in shrimp, peas and scallions. Add lightly beaten eggs in steady stream into soup. Cover pot and take off heat. Let mixture sit until shrimp is no longer translucent in the center, about 2 – 3 minutes for medium shrimp and up to 9 or 10 minutes for large shrimp. Stir soup to break up eggs and season with salt and pepper.

Yield: 4 – 6 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Ease of Preparation: Easy
Type: Appetizer or Main Dish

Easy Breezy Stuffed Chicken Breasts:

For Chicken:

4 chicken breasts with skin on, pounded flat
1 large onion, minced
2 medium garlic cloves, minced
12 ounces goat cheese, crumbled
1 small jar sun-dried tomatoes, chopped
16 Fresh basil leaves plus some for decoration
4 tablespoons oil
2 tablespoons butter
Kitchen twine (to tie stuffed chicken breasts
For Sauce:
2 tablespoons reserved cooking oil/juices
1 tablespoon flour
½ cup Vermouth
1 cup chicken stock
Serving Suggestion: Serve over white rice or rice pilaf
Pork Tenderloin with Prosciutto, Sage and Asiago Cheese:
2 pounds pork tenderloin, pounded to ¼ inch thickness
1 ½ cups flour, plus 2 tablespoons
8 tablespoons butter
16 slices prosciutto, thinly sliced
2 cups grated asiago cheese
2 cups chicken broth
4 tablespoons chopped fresh sage, plus 16 whole leaves
2 cups vegetable oil

Preheat oven to 350 degrees. Take chicken breasts and place in between two layers of plastic wrap and pound with a mallet until approximately 1/8” thick. Heat 2 tablespoons oil in oven proof frying pan over medium low heat and cook onion for 1 – 2 minutes, add garlic and continue to cook onion until soft and translucent, approximately 2 more minutes. In medium bowl combine goat cheese and sun-dried tomatoes. Once onion and garlic mixture is finished, add to cheese and sun-dried tomatoes and combine. Mound some of the mixture (approximately ¼ cup or less) in center of pounded chicken breast, add 4 fresh basil leaves on top and roll up the chicken breast. Secure with kitchen twine in 2 – 3 places (both ends and in center if necessary). Continue with the other 3 chicken breasts, repeating the process until finished. In same frying pan that you cooked the onions and garlic in, heat 2 tablespoons oil and 2 tablespoons butter over medium high heat until hot. Add chicken breasts skin side down and brown on all 4 sides. Remove pan from stove and transfer to oven and continue to cook for 12 – 15 minutes or until center is no longer pink. Remove from oven and transfer to plate and tent to keep warm. Meanwhile, in same saucepan, remove all but two tablespoons of oil and heat up over medium heat. Add flour and whisk together, cooking for 1 minute. Deglaze pan with vermouth and add chicken stock and reduce by half and allow sauce to thicken. Remove chicken from plate and remove kitchen twine. Cut chicken breast down the middle diagonally and drizzle sauce over top. Garnish with fresh basil leaves.

Pork Tenderloin with Prosciutto, Sage and Asiago Cheese:

2 pounds pork tenderloin, pounded to ¼ inch thickness
1 ½ cups flour, plus 2 tablespoons
8 tablespoons butter
16 slices prosciutto, thinly sliced
2 cups grated asiago cheese
2 cups chicken broth
4 tablespoons chopped fresh sage, plus 16 whole leaves
2 cups vegetable oil

Preheat oven to 375 degrees. Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking remaining pork. Add 3 – 4 tablespoons of asiago cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 – 6 minutes until cheese is bubbly.

In reserved frying pan, over medium heat, add remaining 4 tablespoons of butter and bring to temperature. Stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken stock and chopped sage and cook until thickened. Serve over pork tenderloins.

In heavy saucepan, heat oil and deep fry sage leaves for garnish.

Yield: 7 – 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ease of Preparation: Intermediate
Type: Main Dish

Carissa's Mouth-Watering Meatballs:

1 pound ground sausage (any type you like)
1 pound ground beef
Salt and freshly ground pepper (to taste)
1 large onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
4 – 5 garlic cloves, finely chopped
¼ cup finely chopped parsley
¼ cup finely chopped oregano
¾ cup bread crumbs
½ cup dry stuffing mix
1 – 2 large eggs
¼ cup parmesan cheese
1 medium dollop of Dijon mustard
3 tablespoons soy sauce or teriyaki sauce
Oil and butter for frying
Flour to aid in rolling mixture into balls

In large bowl combine all ingredients, beginning by just adding one egg. Mixture should be soft but not gooey. If mixture is dry and will not stick together, add the second egg. Using a light sprinkling of flour to coat your hands and work surface, roll balls between palm and counter to form mixture into balls the approximate size of large eggs. Heat large pan over medium high heat with approximately 4 tablespoons of oil and add 1 ½ tablespoons of butter. Heat until oil sizzles when a bit of flour is sprinkled into the pan. Add meatballs to pan, being careful not to add too many and not to let the meatballs touch each other. Fry on all sides of the ball to achieve a crispy, brown, crunchy exterior, approximately 3 – 4 minutes each turn. If oil runs low, add more oil and butter in small increments. Transfer the meatballs to a warm paper towel lined plate to absorb some of the grease, and keep warm over very low heat in oven until the rest of the meatballs are finished. Serve alone with a side salad and vegetable or serve over the top of fresh cooked spaghetti and sauce.

Yield: 5 – 7 servings
Prep Time: 15 minutes
Cook Time: 15 – 20 minutes
Ease of Preparation: Easy

Double Double Bacon Cheese Quiche:

Crust:

1 1/3 cups flour
1/8 teaspoon salt
½ cup (1 stick) chilled butter, cut into small pieces
2 – 3 tablespoons cold water

Filling:

10 strips bacon
4 large eggs
1 ½ cups light cream
¼ teaspoon dried thyme
1/8 teaspoon white pepper
½ cup shredded Gruyere cheese (about 2 ounces)
½ cup shredded white cheddar cheese (about 2 ounces)

To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form. Add water, one tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Preheat oven to 375 degrees. Lightly flour counter and rolling pin and roll into about a 10 inch circle. Fit into a 9 inch pie pan. Trim edge if necessary, leaving ¼” overhang and press edges into decorative shape. Prick dough with a fork. Line with foil and fill with dried beans. Bake for 10 minutes. Remove the foil and dried beans. Bake until lightly golden, about 5 minutes more. Transfer to wire rack to cool.

To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, approximately 8 – 10 minutes. Transfer to a paper towel to drain. In a small bowl whish together the eggs, cream, thyme and pepper. Pour into the crust. Crumble bacon. Sprinkle egg mixture with bacon, Gruyere and cheddar cheeses. Bake until golden and custard is set, about 30 minutes. Serve for breakfast or as a main dish accompanied with a side salad.

Yield: 7 – 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Ease of Preparation: Intermediate
Type: Breakfast Dish or Main Dish

Crumb-Topped Sea Bass with sautéed pears, lemon zest and baby spinach salad:

1 tablespoon sherry wine vinegar
Fine sea salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil, plus some for garnish
1/3 pound baby spinach, rinsed
1 shallot, finely chopped
2 tablespoons chilled unsalted butter, plus 6 tablespoons melted
1 pear, ripe but firm, peeled, cored, and finely diced
Zest of ½ lemon, minced
Zest of ½ orange, minced
Four center-cut sea bass fillets, about 6 ounces each
2 cups very coarse unseasoned bread crumbs, preferably fresh (in a food processor or by hand, coarsely chop 4 slices of dense white bread, then dry for 1 hour in 200 degree oven)
1 tablespoon parsley, finely chopped
1 tablespoon balsamic vinegar
¼ cup chopped toasted almonds
1 tablespoon maple syrup

In a small bowl, combine the sherry vinegar with 1/8 teaspoon fine sea salt and 3 or 4 turns of the pepper mill and whisk to dissolve the salt. Add 3 tablespoons of the oil and whisk to emulsify. Set the vinaigrette aside. In a salad bowl, combine the spinach and the shallot.

In a small skillet, melt the 2 tablespoons butter over medium heat. Add the pear, stir to combine and cook, stirring frequently, until the pear turns pale golden, about 4 minutes. Stir in the lemon and orange zests, remove from heat and set aside.

Season the bass fillets with salt and pepper. Dip 1 side into the melted butter, coating it well, then press that side of each fillet into the bread crumbs. In a large skillet, heat 2 tablespoons of the melted butter over medium heat. Using two spatulas to hold the fillets, carefully place each fillet in the skillet breaded side down and cook for 4 minutes. Carefully turn the fillets using both spatulas and reduce the heat to low and cook for 5 minutes. Remove from heat and set aside.

Pour the vinaigrette over the spinach and shallot and toss to coat. Divide salad between 4 plates. Place a fillet on top of each mound of spinach. Spoon the pear mixture and the parsley around the fillets, then drizzle each with a few drop of balsamic and a thin trickle of remaining oil. Scatter almonds over each plate and sprinkle a few drops of maple syrup over the fish.

Yield: 4 servings
Prep Time: 20 – 25 minutes
Cook Time: 15 minutes
Ease of Preparation: Intermediate
Type: Main Dish

Pan Seared New York Steak with an Onion-Dijon Cream Sauce:

4 New York steaks (Room temperature, not cold)
Butter & Olive Olive Oil
3 Large Sliced Onions
1 cup Chicken Stock
3 1/2 tblsp. Dijon Mustard
1 1/4 cup of Cream
1/8 cup chopped fresh parsley
Salt & freshly ground cracked pepper

In a very large skillet over medium - medium high heat, add 1 1/2 tablespoon butter and 1 1/2 tablespoon olive oil and bring up to temperature. Season steak with salt and pepper. After pan is hot, add steak and sear on one side (approximately 2 - 4 minutes for rare, depending on thickness).*Do not touch steak except to turn one time during cooking process or steak will not sear properly on each side. Turn steak to sear on other side. Once done, remove to plate and tent to keep warm. In same skillet add a bit more butter and olive oil depending upon how much is left from searing the steak. Once hot, add sliced onions and continue to cook and stir occasionally until golden and carmelized, approximately 8 - 10 minutes. Season with salt and pepper. Add chicken stock and reduce until almost gone. Add Dijon mustard and cream and stir to combine. Reduce mixture until you have a nice thick and creamy consistency, approximately 3 - 5 minutes. Add back any meat juices from the resting steak to the pan. Add fresh parsley and stir. Season to taste with salt and pepper, pour over steak, garnish plate with a little parsley and serve.

Yield: 1 serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Ease of Preparation: Easy
Type: Main Dish