Orange Spiced Quinoa Cookie Recipe

By Chef Stacy Maple

Once Upon A Cookie

This recipe comes with a story. In 2013 I was living in Atlanta.  I worked as a private chef for a married couple in the trendy Buckhead area. He ate a strict vegan diet and she followed Weight Watchers like a religion. At Christmas that year, they asked if I could cater a holiday party in their home for a few of their closest friends. "Keep it simple," she told me. "It's a casual party. Just dessert."  Little did I know that the majority of their guests followed various restrictive diets too. "Two are gluten-free, another couple is vegan like my husband, my best friend is also a Weight Watcher and the Klamons follow the Fuhrman Diet. One more couple eats whatever they want and they hate all diet food," she said while rolling her eyes. Her keep-it-simple dessert request was about to be anything but!  After many attempts at developing a sweet treat that this mixed group of foodies would all enjoy, I created the Orange Spiced Quinoa Cookie. You can only imagine my relief and joy when she called the morning after the party to tell me, "They all loved the cookie! Our gluten free friends, the vegans, vegetarians, Weight Watchers and even the diet haters."  That was good enough for me!  

Orange Spiced Quinoa Cookie with Walnuts and Cranberries

 2 1/3 cups Cooked Quinoa

1/2 cup Fresh Squeezed Orange Juice

Zest from 1 Large Orange

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/4 tsp Nutmeg

1 tsp Cinnamon

1 ¼ cup Brown Rice Flour

3 TB Canola Oil

3 TB Apple Sauce

1 Cup dark Brown Sugar

1/2 large Banana, pureed

3 tsp Vanilla Extract

1/2 cup Chopped Walnut (or nut of choice)
1/2 cup Dried Cranberries (or Cherries)

Raw Sugar or Sanding Sugar

Whole Walnuts

DIRECTIONS:

Preheat oven to 350 degrees.  Stir together cooked Quinoa, Orange Juice and Orange Zest.  In separate bowl , mix Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg and Flour.  On low, in a mixer, cream Oil, Banana and Sugar until fully combined and then add Vanilla.  Slowly add dry ingredients into the sugar and oil mixture until well mixed.  Fold in the Quinoa, Nuts and Cranberries.  Batter will be wet and slightly sticky.

Drop batter by tablespoon on to a parchment or Silpat lined sheet pan, leaving plenty of space between cookies.   Press one whole Walnut on top of cookie to flatten out the batter, then sprinkle with raw sugar.  Bake for approximately 18-20 minutes or until edges are golden brown. 

Yields approximately 18 cookies. 

10 Simple Tips For Healthy Cooking

By Chef Stacy Maple

Simple tips to make your everyday meals healthier and tastier!

USE SMART FATS:  Opt for unsaturated fats like olive oil over saturated fats like butter.  But still use them in moderation because all fats are loaded with calories

EAT UNREFINED GRAINS:  Pick whole grains over refined grains.  Whole grains have their bran intact and thus have more fiber, vitamins and minerals.

EAT MORE FRUITS AND VEGETABLES IN A RAINBOW OF COLORS: Pick produce in a variety of colors to get range of antioxidants, vitamins and minerals.

EAT SMALL AMOUNTS OF LEAN MEATS:  Meat is a great source of protein but it’s a large source of saturated fats. Choose lean meats like fish and poultry. Fill the rest of your plate with fruits and vegetables

CHOOSE LOW FAT DAIRY:  Dairy is a good source of calcium.  Replacing whole milk or full fat dairy products with low fat or non-fat is an easy way to cut saturated fats.

KEEP PORTIONS REASONABLE:  Controlling weight really comes down to calories.  One of the easiest ways to cut calories is by eating healthy portions

LIMIT SUGARS: All sugars contain significant calories without any real nutritive value

KEEP AN EYE ON SODIUM:  USDA’s dietary guidelines recommend consuming less than 2300 mg (about 1 teaspoon) daily

ENHANCE FLAVOR:  Use healthy ingredients with bold flavors to enhance flavors like fresh herbs, spices and citrus.

BE MINDFUL AND ENJOY:  Make conscious food choices.  Make sure it’s something delicious and savor it.  When we enjoy what we eat, we feel satisfied.

10 Ways to Use Today's Tomato Sauce Tomorrow

By Chef Stacy Maple

Learning to Love Leftovers

For all kinds of reasons — environmental, social and financial — it makes sense for us to get smarter about fully using the food that we purchase. And that means getting smarter about leftovers. Here are a few tips for using those extras:

Freeze it for later. If your food reserves allow, make double or triple batches of meals, and freeze the extras for later.

Create leftovers purposefully.  Develop a meal plan and think ahead. When you’re planning meals, think about what the extras can become. It’s a real time and budget saver: If you prepare twice the vegetables you’ll need for tonight’s dinner, you’ll have the starting point for a soup or pasta dish later in the week.

Store leftovers smartly. Glass storage containers are not only reusable and sustainable; they allow you to see what’s inside. That way, you’re less likely to lose track of leftovers. For freezing, use zip-top gallon bags (which can be washed and re-used), and label and date the contents on a piece of tape.

Think “ingredients,” not “leftovers.” Get creative and turn tonight’s leftovers into tomorrow’s meal starters! Turn cooked vegetables into a frittata or veggie-packed sauce for pasta. Dice up cooked chicken and add to your next salad or wrap. Create burritos with leftover cooked rice, meat and vegetables. I’m not a big fan or internet recipes, however the internet is full of beautiful food photography that can give you a little inspiration when you need to get creative.

Make Leftover Night an Event If you cooked with healthy ingredients, your leftovers will be healthy too. How about designating one meal a week to leftovers, for instance, Take-Two Tuesdays or Smorgasbord Sundays. Make it an event that the whole family will look forward to.

10 Ways to Use Leftover Tomato Sauce

The following 10 recipes serve as inspiration for how to learn to love your leftovers. Each recipe calls for tomato sauce. You can use whatever you have on hand; your favorite packaged sauce or your very own; from a chunky marinara to the most basic spaghetti sauce. You won't go wrong!

Zesty Veggie Dip

1/2 cup Fresh Tomato Sauce, cool

8 oz  Cream Cheese, low fat

1/2 cup Greek Yogurt

1 TB Fresh Herbs, chopped (If using dried increase to 2 TB)

2 TB Parmesan Cheese, grated

1 tsp Red Pepper Flakes, optional

Directions: In mixing bowl, combine cool tomato sauce with remaining ingredients.Adjust seasoning with salt and pepper to suit your taste. Chill and serve.

Tomato Tapenade

1/2 cup Tomato Sauce, cool

2 TB Extra Virgin Olive Oil\

1 cup Kalamata Olives, pitted

1 TB Balsamic Vinegar

1 TB Capers, optional

Directions: In food processor or blender combine all ingredients. Pulse blender until all ingredients are coarsely chopped.Spread on bread and enjoy. 

Minestrone

3 cup Tomato Sauce

2 TB Oil

1 cup onion, rough chopped

1/2 cup Carrots, chopped

1/2 cup Celery, chopped

1/2 cup Squash (eggplant or zucchini preferred)

14 oz can Diced Tomato

1 Qt Vegetable Broth

1/2 cup Beans, canned (cannellini preferred but any bean will do)

1/2 cup Spinach or Kale

1 TB Salt

Garnish with Parmesan Cheese

Directions: In large stock pot heat oil over medium heat. Saute onion until translucent. Add carrot, celery and squash.  Cook until soft. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 15-20 minutes. Garnish each serving with a sprinkle of Parmesan cheese before serving. 

Italian Rice

3/4 cup Tomato Sauce

3 cup Vegetable Stock

1 TB Extra Virgin Olive Oil

1 Cup Brown Rice

Stove Top Directions: Rinse rice will in strainer until water runs clear. This will take 2-3 minutes. Heat sauce pan over medium heat.  Add oil and rice. Stir rice in oil, coating each grain of rice. Add stock and tomato sauce. Stir to combine ingredients. Bring to boil, cover and reduce heat. Continue cooking until all liquid has been absorbed into the rice. Fluff with a fork and serve. 

Puttanesca Sauce

2 cup Tomato Sauce

14 oz can Diced Tomato

2 TB Extra Virgin Olive Oil

1 Anchovy fillet, drained (optional)

3 TB Garlic, minced

2 Red Pepper Flakes
1/4 cup Kalamata Olive, rough chopped

1 TB Capers, whole

1 tsp Fresh Cracked Pepper

1/4 cup Fresh Parsley, chopped

Directions: In large skillet over medium heat, add garlic, anchovy and red pepper flakes. Saute until anchovy melts into oil and completely dissolves. Add olives, capers, tomato sauce, black pepper and parsley. Bring sauce to boil, reduce heat and simmer for 8-10 minutes. Serve over whole wheat pasta, wild rice, quinoa, sauted eggplant, or toasted whole wheat baguette.

Mediterranean Poached Fish

2 cup Tomato Sauce

2 cup Vegetable or Fish Stock

1/4 cup White Wine (optional)

3 TB Lemon Juice

Garnish with Capers

Garnish with Lemon Zest

Directions: In large skillet over medium heat, add tomato sauce, stock, wine and lemon juice. Wash fish filet and pat dry. Transfer fish to skillet and poach in liquid. Cook until fish is white and flaky. Serve immediately with sauce. Garnish with lemon zest and capers.

Quick Ratatouille

1 1/2 cup Tomato Sauce

1 TB Extra Virgin Olive Oil

1 cup Onion, medium dice

2 cup Eggplant, quartered 1/4" thick

1 cup Yellow Squash, sliced in halves 1/4" thick

1 TB Parsley

1/2 tsp Thyme

1 TB Basil

1 TB Salt

1 tsp White Pepper

14 oz can Diced Tomato

Directions: In large skillet over medium heat, saute onion in oil until translucent and lightly browned. Add eggplant, zucchini, squash, parsley, thyme, basil, salt and pepper.  Cook util vegetables are partially cooked. Add tomatoes and tomato sauce. Continue to cook until all vegetables are fully cooked. Adjust seasoning with salt and pepper to suit your taste. Serve hot or at room temperature. 

Greek Isle Beans

1/2 cup Tomato Sauce

1 TB Extra Virgin Olive Oil

1 cup Garbanzo Beans

1 tsp salt

2 TB Feta Cheese, crumbled

Garnish with fresh Oregano, chopped

Directions:Warm tomato sauce in microwave or in sauce pan. In large skillet over high heat, saute beans in oil until warm, being careful not to brown. Sprinkle beans with salt. Transfer beans to serving platter. Top with hot tomato sauce, sprinkle with cheese and garnish with oregano. Serve immediately and enjoy!

Eggs in Purgatory

2 cups Tomato Sauce

1 TB Extra Virgin Olive Oil

2 Eggs

Salt and Cracked Pepper 

Directions: Heat oil in non-stick over medium heat. Add tomato sauce and bring to a simmer. Crack eggs into sauce and continue to cook sunny-side up until egg whites and yolk are solid. Season with salt and pepper. Serve immediately with spoonful of sauce. 

White Wine Tomato Marinade

1 cup Tomato Sauce

1/2 cup White Wine

1/2 cup Extra Virgin Olive Oil

1 cup Onion, large chopped

4 TB Garlic, chopped or minced

2-3#  Beef, Pork or Chicken

Directions: In large zip-top bag, combine all ingredients. Add favorite cuts of meat. Close bag and carefully toss meat in marinade. Lay bag flat on a tray and place in refrgerator. Allow to rest in marinade for minimum of 1 hour or up to 2 days. Remove meat and discard bag. Allow meat to come to room temperature and then grill or roast meat as desired. 

Quarantine Cuisine

By Chef Stacy Maple

Making Healthier Food Choices During a Quarantine

Quarantine Cuisine 

Perhaps, one of the biggest stressors facing us during this quarantine is simply trying to figure out how and what to feed our families each day.  With everyone trying to make fewer trips to the market we’ve been forced to alter the way we shop, the way we cook and ultimately the way we eat. That can be especially challenging when we are trying to eat healthy.  As a professional chef and self-proclaimed foodie, I must confess that I have truly loved the unlimited time in my home kitchen baking, cooking, developing new recipes and playing with plating presentations.  However, I know that not everyone loves to be in the kitchen as much as I do. If you could use a little help, here are a few tips for cooking and shopping for Quarantine Cuisine.

Stock Up On the Right Non-Perishables

Because we want to minimize our time in the store, it seems best to rely on non-perishables. Non-perishables have gotten a bad rap over the years, which is a shame because there is a lot of nutritious, healthful food in the non-perishable food category. We've all heard the advice to "shop the perimeter" of the grocery store in order to find the healthiest foods. But what about the bags of brown rice, quinoa or whole grain pasta? Or the dried or canned beans, olive oils, vinegars, low-sodium stocks and broths or frozen vegetables? All these foods are in the center aisles, and they are excellent choices for a shelf-stable, nutritious diet.

It's also important to keep in mind that there are a lot of perishables, such as produce, that you can still enjoy even when shopping less often. For example, root vegetables—carrots, beets, onions, garlic, sweet potatoes and radishes—and fruits like apples, oranges, and avocados are all foods that will keep for a bit, don't have to be eaten within a couple days and will help keep you healthy.

Cut Out the Takeout

As a chef and restaurateur, I urge you to support our local restaurants and chefs through this tough time.  However, to maintain a healthy lifestyle and diet try to cut back on the takeout.  Though takeout food is quick and convenient, the same rules apply when it comes to takeout as fast food—it's usually loaded with salt, saturated fats and calories, so, if possible, limit the take-out to once or twice per week. When you pick up the phone to place your next takeout order follow these 3 simple rules and you’ll give your takeout meal an instant makeover:

·         Order lean meats like chicken and fish

·         Stay away from anything fried

·         Keep the sauces on the side

Learn to Love Leftovers

For all kinds of reasons — environmental, social and financial — it makes sense for us to get smarter about fully using the food that we purchase. And that means getting smarter about leftovers. Click here to link to my “10 Ways to use Today’s Tom Here are a few tips for using those extras:

• Freeze it for later. If your food reserves allow, make double or triple batches of meals, and freeze the extras for later.

• Create leftovers purposefully.  Develop a meal plan and think ahead. When you’re planning meals, think about what the extras can become. It’s a real time and budget saver: If you prepare twice the vegetables you’ll need for tonight’s dinner, you’ll have the starting point for a soup or pasta dish later in the week.

• Store leftovers smartly. Glass storage containers are not only reusable and sustainable; they allow you to see what’s inside. That way, you’re less likely to lose track of leftovers. For freezing, use zip-top gallon bags (which can be washed and re-used), and label and date the contents on a piece of tape.

• Think “ingredients,” not “leftovers.” Get creative and turn tonight’s leftovers into tomorrow’s meal starters! Turn cooked vegetables into a frittata or veggie-packed sauce for pasta. Dice up cooked chicken and add to your next salad or wrap. Create burritos with leftover cooked rice, meat and vegetables. I’m not a big fan or internet recipes, however the internet is full of beautiful food photography that can give you a little inspiration when you need to get creative.

• Make Leftover Night an Event If you cooked with healthy ingredients, your leftovers will be healthy too. How about designating one meal a week to leftovers, for instance, Take-Two Tuesdays or Smorgasbord Sundays. Make it an event that the whole family will look forward to.

10 Ways to Use Leftover Tomato Sauce

Zesty Veggie Dip

1/2 cup Fresh Tomato Sauce, cool

8 oz  Cream Cheese, low fat

1/2 cup Greek Yogurt

1 TB Fresh Herbs, chopped (If using dried increase to 2 TB)

2 TB Parmesan Cheese, grated

1 tsp Red Pepper Flakes, optional

Directions: In mixing bowl, combine cool tomato sauce with remaining ingredients.Adjust seasoning with salt and pepper to suit your taste. Chill and serve.

Tomato Tapenade

1/2 cup Tomato Sauce, cool

2 TB Extra Virgin Olive Oil\

1 cup Kalamata Olives, pitted

1 TB Balsamic Vinegar

1 TB Capers, optional

Directions: In food processor or blender combine all ingredients. Pulse blender until all ingredients are coarsely chopped.Spread on bread and enjoy. 

Minestrone

3 cup Tomato Sauce

2 TB Oil

1 cup onion, rough chopped

1/2 cup Carrots, chopped

1/2 cup Celery, chopped

1/2 cup Squash (eggplant or zucchini preferred)

14 oz can Diced Tomato

1 Qt Vegetable Broth

1/2 cup Beans, canned (cannellini preferred but any bean will do)

1/2 cup Spinach or Kale

1 TB Salt

Garnish with Parmesan Cheese

Directions: In large stock pot heat oil over medium heat. Saute onion until translucent. Add carrot, celery and squash.  Cook until soft. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 15-20 minutes. Garnish each serving with a sprinkle of Parmesan cheese before serving. 

Italian Rice

3/4 cup Tomato Sauce

3 cup Vegetable Stock

1 TB Extra Virgin Olive Oil

1 Cup Brown Rice

Stove Top Directions: Rinse rice will in strainer until water runs clear. This will take 2-3 minutes. Heat sauce pan over medium heat.  Add oil and rice. Stir rice in oil, coating each grain of rice. Add stock and tomato sauce. Stir to combine ingredients. Bring to boil, cover and reduce heat. Continue cooking until all liquid has been absorbed into the rice. Fluff with a fork and serve. 

Puttanesca Sauce

2 cup Tomato Sauce

14 oz can Diced Tomato

2 TB Extra Virgin Olive Oil

1 Anchovy fillet, drained (optional)

3 TB Garlic, minced

2 Red Pepper Flakes
1/4 cup Kalamata Olive, rough chopped

1 TB Capers, whole

1 tsp Fresh Cracked Pepper

1/4 cup Fresh Parsley, chopped

Directions: In large skillet over medium heat, add garlic, anchovy and red pepper flakes. Saute until anchovy melts into oil and completely dissolves. Add olives, capers, tomato sauce, black pepper and parsley. Bring sauce to boil, reduce heat and simmer for 8-10 minutes. Serve over whole wheat pasta, wild rice, quinoa, sauted eggplant, or toasted whole wheat baguette.

Mediterranean Poached Fish

2 cup Tomato Sauce

2 cup Vegetable or Fish Stock

1/4 cup White Wine (optional)

3 TB Lemon Juice

Garnish with Capers

Garnish with Lemon Zest

Directions: In large skillet over medium heat, add tomato sauce, stock, wine and lemon juice. Wash fish filet and pat dry. Transfer fish to skillet and poach in liquid. Cook until fish is white and flaky. Serve immediately with sauce. Garnish with lemon zest and capers.

Quick Ratatouille

1 1/2 cup Tomato Sauce

1 TB Extra Virgin Olive Oil

1 cup Onion, medium dice

2 cup Eggplant, quartered 1/4" thick

1 cup Yellow Squash, sliced in halves 1/4" thick

1 TB Parsley

1/2 tsp Thyme

1 TB Basil

1 TB Salt

1 tsp White Pepper

14 oz can Diced Tomato

Directions: In large skillet over medium heat, saute onion in oil until translucent and lightly browned. Add eggplant, zucchini, squash, parsley, thyme, basil, salt and pepper.  Cook util vegetables are partially cooked. Add tomatoes and tomato sauce. Continue to cook until all vegetables are fully cooked. Adjust seasoning with salt and pepper to suit your taste. Serve hot or at room temperature. 

Greek Isle Beans

1/2 cup Tomato Sauce

1 TB Extra Virgin Olive Oil

1 cup Garbanzo Beans

1 tsp salt

2 TB Feta Cheese, crumbled

Garnish with fresh Oregano, chopped

Directions:Warm tomato sauce in microwave or in sauce pan. In large skillet over high heat, saute beans in oil until warm, being careful not to brown. Sprinkle beans with salt. Transfer beans to serving platter. Top with hot tomato sauce, sprinkle with cheese and garnish with oregano. Serve immediately and enjoy!

Eggs in Purgatory

2 cups Tomato Sauce

1 TB Extra Virgin Olive Oil

2 Eggs

Salt and Cracked Pepper 

Directions: Heat oil in non-stick over medium heat. Add tomato sauce and bring to a simmer. Crack eggs into sauce and continue to cook sunny-side up until egg whites and yolk are solid. Season with salt and pepper. Serve immediately with spoonful of sauce. 

White Wine Tomato Marinade

1 cup Tomato Sauce

1/2 cup White Wine

1/2 cup Extra Virgin Olive Oil

1 cup Onion, large chopped

4 TB Garlic, chopped or minced

2-3#  Beef, Pork or Chicken

Directions: In large zip-top bag, combine all ingredients. Add favorite cuts of meat. Close bag and carefully toss meat in marinade. Lay bag flat on a tray and place in refrgerator. Allow to rest in marinade for minimum of 1 hour or up to 2 days. Remove meat and discard bag. Allow meat to come to room temperature and then grill or roast meat as desired. 

Creamy Pumpkin Rice with Bacon

By Chef Stacy Maple

Pumpkin is arguably America's most celebrated flavor of the fall season. Evidence of its overwhelming popularity can be found everywhere... from its dominating presence at seasonal roadside stands to trendy coffee house drinks, fast food drive-thru menus, foodie magazine centerfolds and cooking segments on morning television.  But perhaps, nothing truly defines America's love affair with pumpkin more than the place it has earned at our beloved Thanksgiving tables.

Creamy Pumpkin Rice with Bacon  is a new take on our old favorite, pumpkin. The rich, warm notes of the pumpkin, cream, and melted cheeses make this recipe a guaranteed new family favorite. So quick and easy to make, this recipe is a hit on a busy week night as the solo entree or as a fun, new side dish at your Thanksgiving dinner.

INGREDIENTS

2 TB                 Extra Virgin Olive Oil

½ cup               Onion, diced small

2 cups              Rice, cooked

¼ tsp                Thyme, dried

¼ tsp                Nutmeg

¼ tsp                White Pepper

2 oz                  Dry White Wine (optional)

½ cup               Pumpkin, canned

¼  cup              Cream Cheese

2 TB                 Butter, unsalted

½  cup              Heavy Cream

3 TB                 Parmesan Cheese, grated or shredded                     

to taste            Salt

garnish            Parmesan Cheese, shredded or grated

garnish            Chives or Parsley, chopped

garnish            Cooked Bacon, crumbles

DIRECTIONS

Heat Oil in large sauce pan over medium high heat.  Add Onion and cook.

Add cooked Farro, Thyme, Nutmeg and White Pepper. Stir together.

Cook together for 2-3 minutes or until herbs become fragrant, stirring occasionally 

Add Wine and cook until wine has reduced in pan by half. 

Stir in Pumpkin and cook until pumpkin farro mixture is hot.

Add Cream Cheese and Butter. Cook until both have melted into farro, stirring occasionally. 

Add Heavy Cream and Parmesan Cheese (reserve some Parmesan cheese for garnish) and stir.  Increase heat to medium high.  Bring to slow simmer and cook until mixture reaches desired consistency.

Taste and add Salt to suit your liking. 

Divide into 2-4 servings. Garnish with Parmesan Cheese, Chopped Herbs and crumbles of cooked Bacon.  Serve and Enjoy!

Creamy Pumpkin Farro with Mascarpone & Prosciutto

By Chef Stacy Maple

Pumpkin is arguably America's most celebrated flavor of the fall season. Evidence of its overwhelming popularity can be found everywhere this time of year...from its dominating presence at seasonal roadside stands to trendy coffee house drinks, fast food drive-thru menus, foodie magazine centerfolds and cooking segments on morning television.  But perhaps, nothing truly defines America's love affair with pumpkin more than the place it has earned at our beloved Thanksgiving tables.

Creamy Pumpkin Farro with Mascarpone & Prosciutto is a new take on our old favorite, pumpkin. The rich, warm notes of the pumpkin, cream, and melted cheeses make this recipe a guaranteed new family favorite. So quick and easy to make, this recipe is a hit on a busy week night as the solo entree or as a fun, new side dish at your Thanksgiving dinner.

Chef Stacy's Notes: 
If you are unfamiliar with farro, mascarpone or prosciutto or having trouble finding these ingredients, check out my Creamy Pumpkin Rice with Bacon recipe. It is a similar recipe that uses more commonly found ingredients... Both are sure to please!

INGREDIENTS

2 TB Extra Virgin Olive Oi

½ cup Shallot, diced small

2 cups Farro, cooked

¼ tsp Thyme, dried

¼ tsp Nutmeg

¼ tsp White Pepper

2 oz Dry White Wine (optional)

½ cup Pumpkin, canned

¼ cup Mascarpone

2 TB Butter, unsalted

½ cup Heavy Cream

2 TB Parmesan Cheese, grated

to taste Salt

garnish Parmesan Cheese, grated or shredded

garnish Chives or Parsley, chopped

garnish Cooked Prosciutto, crumbles

DIRECTIONS

Heat Oil in large sauce pan over medium high heat.  Add Shallots and cook. 

Add cooked Farro, Thyme, Nutmeg and White Pepper. Stir together.

Cook together for 2-3 minutes or until herbs become fragrant, stirring occasionally 

Add Wine and cook until wine has reduced in pan by half. 

Stir in Pumpkin and cook until pumpkin farro mixture is hot.

Add Mascarpone and Butter. Cook until both have melted into farro, stirring occasionally. 

Add Heavy Cream and Parmesan Cheese (reserve some Parmesan for garnish) and stir.  Increase heat to medium high.  Bring to slow simmer and cook until mixture reaches desired consistency.

Taste and add Salt to suit your liking. 

Divide into 2-4 servings. Garnish with Parmesan Cheese, Chopped Herbs and crumbles of cooked Prosciutto or Bacon.  Serve and Enjoy!

Roasted Winter Squash Soup with Apples & Roquefort Cheese

Recipe By Chef Stacy Maple

Winter Squash: The Colorful Cast of Fall

Fall is here and with it comes a whole new cast of colorful characters to the food scene. Is it any wonder that with such star studded names like Emerald Bush, Blue Hubbard, Sweet Mama, Gold Nugget, Buttercup, Honey Delight, Acorn and Butternut that this season's hit is surely Winter Squash?  With more than a dozen varieties, each Winter Squash is as unique and interesting as its name.  Their kaleidoscope of colors, shapes and sizes dominate the scene of local markets this time of year.

What's in a Name

Despite their name, Winter Squash are actually a warm weather crop whose season runs from late summer to mid-winter.  They get their name because they can be stored through the winter months in an unrefrigerated, but cool, dark place.

Which is Right for your Recipe

Don't be confused by the many varieties of Winter Squash as they can be used interchangeably in nearly all recipes. Even Pumpkins can be interchanged for Winter Squash.  No matter what variety of winter squash or pumpkin you choose, pick one that feels heavy for its size and has a hard, deep-colored, blemish-free skin.

Roasted Winter Squash with Apples & Roquefort Cheese

Yield 4-6 Servings

Prep Time  60 minutes

Ingredients

1 lbs Winter Squash (i.e. Pumpkin, Butternut, Acorn, etc)
1 TB Butter
½ Cup Onions, chopped
½ Cup Leeks, chopped
¾ Cup Carrots, chopped
1 QT  Vegetable Stock
1/8 tsp Allspice, ground
½ tsp Ginger, fresh, grated
To Taste Salt
To Taste White Pepper
To Garnish Apple, Firm and Tart
To Garnish Bleu Cheese Crumbles

Directions

Step 1  Cut squash in half, remove seeds and place squash face down on an oiled baking sheet.

Step 2  Roast squash at 350 degrees for 30-45 min or until soft (cooking time will depend upon size).

Step 3  Heat butter in a heavy bottomed soup pot over medium heat. 

Step 4  Add onions, leeks and carrots to pot.  Sweat until soft and thoroughly cooked, being careful not to brown.

Step 5  Scoop cooked squash from its skin with a metal kitchen spoon.  Add squash to the soup pot.

Step 6  Stir in vegetable stock to soup pot.  Bring to a simmer and cook together for 15 minutes.

Step 7  Remove soup pot from stove top.  Puree soup until smooth with immersion blender or food processor.  (This may require working in small batches if using food processor or traditional kitchen blender.)

Step 8  Puree soup until desired texture is reached.   For a silky texture, strain soup through a medium mesh strainer and discard solids. For a more rustic style soup, do not strain.

Step 9  Season with allspice, ginger, salt and pepper.

Step 10  Portion soup into individual bowls

Step 11  Slice apples very thin and arrange attractively on top of soup

Step 12  Sprinkle with Bleu Cheese Crumbles

Step 13  Serve and enjoy!

Chef's Notes:  Check out my "6 Tips for Better Soup" that will save you time in the kitchen and have you making soup like a pro!