Leaves turning to warm shades of orange, red and gold say it’s a great season to have fun outdoors. It’s also the time that will make you crave for heart-warming, tasty dishes. You don’t want to spend all day in the kitchen preparing savory dishes and miss out all the fun outdoors, do you? No worries. Here are a couple of romantic dishes you can whip up in no time.
Squash and Sweet Potato Soup
This soup requires a bit of time to roast the veggies but that’s the perfect opportunity to prep the remaining ingredients. A quick puree in the blender yields a smooth, creamy soup that’s utterly satisfying on a cool or rainy evening. Like to serve it with a tangy sour cream, cracked black pepper, tender microgreens for brightness and crackers for a bit of crunch, but feel free to include your favorite soup accompaniments, such as chopped nuts, fresh herbs or a drizzle of great olive oil.
Good for 4 servings
- 3 Tablespoons olive oil, divided
- 2 pounds butternut squash, halved, seeds scooped out
- 2 pounds sweet potato, halved
- kosher salt
- freshly ground black pepper
- 1 large yellow onion, chopped
- 2 celery ribs, cut into ¼ inch dice
- 2 cloves garlic, minced
- 1 tablespoon rosemary, finely chopped
- 1 teaspoon sage, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ginger
- 4 – 6 cups low-sodium chicken or vegetable broth
- hot sauce to taste
- lemon juice to taste
- Garnish (optional)
- Sour cream, microgreens, and crackers
Procedure:
Heat oven to 375 degrees. Line a baking sheet with the parchment paper or foil. Rub 1 tablespoon of olive oil on the cut sides and skin of squash and sweet potatoes. Season both sides generously with salt and pepper. Place the cut side down on a baking sheet and bake for 40 minutes to 1 hour, until tender when pierced with a fork. Make sure to check large ends. When cool enough to handle, scoop out flesh and place in a bowl.
Heat remaining 2 tablespoons of olive oil in a large saucepan over medium- high heat. Add onion and celery, and stir until beginning to soften, about 1 minute. Reduce heat to medium and cook until very soft, about 10 minutes. Add garlic, rosemary, sage, and remaining spices. Cook until soft and fragrant, about 1 minute. Add the cooked squash, potato, a nice sprinkle of salt, and 4 – cups of broth. Simmer for 30 minutes. Puree the soup in a blender in batches or with an immersion blender. Season to taste with salt, pepper, and a few dashes of hot sauce. Add more broth to reach the desired thickness. If the soup tastes a bit flat, add a squeeze of lemon juice to brighten.
Hanger Steak in A Coffee-Peppercorn Marinade
This steak requires a bit of forethought for marinating a day in advance, but the results are entirely worth it. Coffee adds a depth of flavor that pairs perfectly with dark meat. Be sure to ask your butcher to remove the long connective tissue that runs down the center of the cut.
Good for 4 servings
- 1 cup brewed coffee
- ½ cup red wine
- 4 tablespoons olive oil, divided
- 1 tablespoon black peppercorns, crushed in a mortar and pestler
- 1 tablespoon maple syrup
- 1 teaspoon sambal oelek
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt, plus more to season steak
- 3 cloves garlic, smashed
- 2 ½ pounds hanger steak, about 3 pieces freshly ground black pepper
Procedure:
Combine the coffee, red wine, 2 tablespoons of the olive oil, crushed black peppercorns, maple syrup, sambal oelek, Worcestershire sauce, salt and garlic ina shallow baking dish or a large Ziplock bag. Add the hanger steak and refrigerate for 12 to 24 hours, turning the steak occasionally.
Remove the steak from the marinde and discard the marinade. Pat the steak dry and season both sides generously with salt and pepper. Heat a large cast – iron skillet over medium – high heat. Add the remaining 2 tablespoons of olive and add the steak when the oil is very hot. Cook 4 to 5 minutes or until dark brown. Turn the steak over and cook an additional 4 to 5 minutes for medium rare or until desired degree of doneness. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain and serve with the kale and faro salad.
Connie Taylor
Realtor
Keller Williams Realty
Office: 806-457-4810
Cell: 806-236-1370
www.AmarilloDreamHomes.com
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