recipe of the week | butternut squash soup

Wow… I don’t even know when I started this, but with only 5 “recipes of the week” I obviously have been slacking!  OK – here is #6.  I started making soups more – well trying soup recipes – and this one is a winner.  I’ve made it a bunch and some of the people who have tried it have said it’s the best they’ve had!  I’m also a little proud because it was this recipe that actually made me eat butternut squash 🙂  Enjoy!!

• 1 Butternut squash, about 2 pounds
• 2 tablespoons peanut oil
• 1 cup chopped onion
• 1 1/2 teaspoons chopped garlic
• 1/2 cup thinly sliced carrot
• 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon finely minced jalapeno pepper
• 2 cups chicken stock
• 1/4 cup heavy cream

Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

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recipe of the week | blueberry ginger mojitos + copa d’oro

one of my favorite new spots in santa monica is copa d’oro mostly because of their extensive drink list made from fresh farmer’s market fruits and vegetables.  you’ve heard the phrase “drinking my dinner” and at this place, you can.  take your time going through the big menu of ready made delish cocktails OR go up to the sharply dressed bartenders and tell them what you like… fruits, vegetables, herbs, type of alcohol – whatever & they’ll hand over a drink that makes you want to bust out a pen and jot down what they made just to fail to recreate it later.  so in honor of the high maintenance drink, this week’s recipe challenges you to become a little more “adult” and skip the chilled vodka and whatever you may have in your fridge and whip up this refreshing cocktail.  it may not be as easy as whiskey on the rocks, but invite your friends over for the season 3 premiere of mad men on aug 16… they’ll be so impressed with the drink, you can concentrate on the stunning handsomeness of don draper.  (or make 2 glasses & watch it by yourself – just as delish, both the drink & don.)

Ingredients

For the Ginger simple syrup:

• 1/4 cup grated fresh ginger
• 1 cup granulated sugar
• 1 cup cold water

For the Mojito:

• 1 cup fresh blueberries
• 1 lime, cut into wedges
• 20 to 24 fresh mint leaves
• 4 ounces ginger simple syrup
• 4 ounces vodka
• 5 ounces club soda
• Ice cubes
• Blueberries, for garnish
• Mint leaves, for garnish

For the Ginger simple syrup:

Directions

Peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.

For the Mojito:

Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.

When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint.

*This recipe is for 2 tall glasses, but you can use the ratio to make pitchers (depending on how big your pitcher is double or quadruple the recipe).

by tyler florence

copa d’oro | 217 broadway, santa monica | 310.576.3030

*edited 8/9 | i made these last night for a friend’s birthday party & they were a hit! see?

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recipe of the week | herb gnocchi with mushroom sauce

what girl doesn’t want a guy who knows how to cook – being cute is just an added bonus!  so enter danny boome… yes, i started watching his show rescue chef because he has this cute accent and i’ll always give a food network show a shot (especially one w/ a good lookin’ chef!)  i don’t get to watch it much now, but he had made this dish once and i had to try it out b/c i have this fear of making my own pasta.  my first time making it was ok – the taste was there, but those little gnocchis didn’t look as good as they were supposed to.  so i am due to try it again.  it’s hard to get the motivation to when you live alone, sad!  at least it’s the type of dish that makes good leftovers. 

Ingredients

• 1 1/2 pounds Russet potatoes, about 2 large potatoes or 4 small potatoes
• 1/2 cup flour, plus more if needed for dusting
• 1/4 cup grated Parmesan, plus more for garnish
• 2 egg yolks
• 1/4 teaspoon ground nutmeg
• 2 tablespoons finely chopped thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Mushroom sauce:

• 3 tablespoons unsalted butter
• 2 cup cremini mushrooms, sliced
• 1/2 cup white wine (fun to drink while cooking!)
• 1/2 cup heavy cream (you can substitue light cream, i did)
• 2 tablespoons chopped fresh parsley leaves, for garnish

Directions

Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.

When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface.

Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.

For the sauce

In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.

YUM!

and more YUM!

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recipe of the week | grilled pineapple pound cake (a la mode)

i’ve always said that i’m more of a cook, not a baker so i don’t make many desserts.  but since this one is crazy easy, has one of my favorite ingredients (pineapple), is season suitable (summer) and man enough for even you guys to make (grill) i thought it would be a good recipe of the week.

Ingredients

• 1 (20 oz) can sliced pineapple – i prefer fresh too, but for this recipe it’s actually better to get canned
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 6 slices pound cake – or you can be fancy & make your own
• Raspberries, for topping
• Nuts, for topping
• Whipped cream, for topping

Directions

Drain pineapple, reserving 1/3 cup juice and 6 pineapple rings (save remaining juice and pineapple for another use).

Combine butter, brown sugar, vanilla, cinnamon and nutmeg.

Brush half of the mixture on both sides of pineapple rings and cake slices.

On an uncovered grill over medium heat, cook pineapple and cake for 1 to 2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture.

Top each slice of cake with a pineapple ring. Top with raspberries, nuts and whipped cream, if desired. Serve immediately.

YUM!

courtesy of

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recipe of the week | rolled chicken sandwich w/ arugula & parsley aioli

since it’s summertime you have better things to do than slave over a stove (or grill) right?  here is one of my classic go-to’s for a yummy, quick lunch/snack.  the great thing about this is that you can make it ahead of time and as much of it as you want and keep it in the refridgerator for a few days.  it’s great to bring to work for lunch or a picnic on the beach.  and you can eat it the way the recipe says or on regular bread, on crackers for a snack – whatever!  i’ve made it for friends before & they loved it.  enjoy!

Ingredients

Aioli:

• 1/2 cup lightly packed baby arugula
• 1/2 cup lightly packed fresh flat-leaf parsley
• 1 anchovy fillet (optional, i didn’t put one in & it was fine)
• 2 teaspoons chopped fresh chives
• 1 small garlic clove, coarsely chopped
• 1/4 cup mayonnaise
• 1/2 cup lowfat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper

Sandwich:

• 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts) *hint, buy an already roasted chicken from the grocery store and tear it apart – easy!
• 4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
• 1 1/3 cups baby arugula

Directions

For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.

For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

YUM!

the chef, giada de laurentiis

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recipe of the week | hummus

i was told that my hummus was “the best i’ve ever had” from elizabeth, but i can’t take credit for it.  i snagged dave lieberman’s recipe so let’s share the goodness.

Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
• 1/2 lemon, juiced
• 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
• 2 cloves garlic, peeled
• 1 1/2 teaspoon salt
• 1/2 teaspoon dark Asian sesame oil
• 1/2 to 1 teaspoon ground cumin
• 12 to 15 grinds black pepper
• 1/4 cup water
• Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You’ll have to stop the blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

what it should look like

the chef

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