A Good Night Kiss

We had Sarah and emily over for dinner last weekend.

Anderson and Emily are 6 months apart.

We were able to capture them saying good-bye to each other.

Butternut Squash Soup

Butternut Squash Soup

1 large butternut squash, halved and seeded
1 TBSP Butter
1 TBSP olive oil
2 medium onions, diced
3 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
2.5 L chicken broth
2 large russet potatoes, peeled and diced
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
salt and pepper to taste
1/2 cup sherry
1 cup half and half cream
sour cream (optional)

Preheat oven to 375 F. Pour a thin layer of water in a baking dish or cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.

Melt the butter with the olive oil in a large soup pot over medium heat. Add the onion, celery and carrots, saute for a fe minutes then add the garlic, being careful not to let the garlic burn. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 mintues, or until the vegetables are soft. Add the squash, stir to incorporate. Use an immersion blender to puree the soup, or transfer to a blender or food processor in batches and puree until smooth. Return to pot.
Season the soup with cayenne pepper, nutmeg, allspice, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil.

Ladle into bowls and top with a dollop of sour cream.

Enjoy!

Rosemary Cheese Bread

Rosemary Cheese Bread

2 1/2 teaspoons active dry yeast
3 1/2 to 4 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
3 tablespoons fresh rosemary, finely chopped
3-4 cloves garlic, minced
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1 cup freshly grated Parmesan (about 3 ounces)
1 cup grated provolone (about 1/4 pound)
2 red bell peppers, roasted (procedure follows) and chopped fine

In a large bowl proof the yeast in 1 1/3 cups warm water for 5 minutes, or until the mixture is foamy. Stir in 3 1/2 cups of the flour, the salt, the rosemary, garlic, the pepper, the oil, the cheeses, and the bell peppers and stir the mixture until it is combined well.

Knead the dough on a floured surface, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic,  (using a stand mixer, knead for the same time, I found I needed at least a 1/2 cup more flour), transfer it to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.

Punch down the dough, halve it, and shape each piece into a loaf, about 14 inches long. Transfer the loaves to a lightly oiled baking sheet and let them rise, covered with a kitchen towel, for 45 minutes, or until they are almost double in bulk.

Bake the loaves in the middle of a preheated 400°F. oven for 30 to 35 minutes, or until they are golden, transfer them to a rack, and let them cool.  Turn oven down to 350 F if they are getting too brown.

To roast peppers:

Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.

Yield: 2 loaves

An Artist

Not only is she an artist, she is a princess artist too.

You will notice the big honkin' ring she is wearing too - what you can't see is the princess skirt and heals.

She must be my child.