White Corn Soup with roasted chilie puree

4 Tbsp. unsalted butter

1 large onion, peeled and thinly sliced (about 1-1/2 cups)

10 ears of corns, kernels removed (about 10 cups)

5C chicken stock

1/3C cream

salt and freshly ground pepper to taste

2 roasted, peeled and pureed poblano chilies

2 Tbsp. cilantro, chopped

Place the corn cobs and chicken stock in a large pot and simmer for 20 minutes.  Strain, reserving the stock.  Melt the butter in a large pan over medium heat.  Add the onion and sauté until tender, about 10 minutes.  Add the corn kernels and sauté 2 minutes.  Add the stock (it should barely cover the corn).  Bring to a boil, reduce heat and simmer 4 to 6 minutes.  Puree the soup in a blender.  Return to the pot and bring to a simmer.  Add the cream and heat.  Season with salt, pepper to taste.

Ladle into bowls and garnish with roasted chile puree and sprinkle with chopped cilantro.

MAKES:  6 to 8 servings

Apple and Walnut Bread Pudding with Cinnamon Cider Sauce

apple-walnut filling

1C roasted walnut halves

1 Tbsp. unsalted butter

1 lb. Fuji, pippin or apples of choice, peeled, cored and thinly sliced

2 Tbsp. apple cider

2 Tbsp. firmly packed brown sugar

½ tsp. cinnamon

custard

1 (1 lb.) loaf challah bread or Italian bread (crusts removed), cut into

  ¾-inch cubes

3 large eggs

3/4C firmly packed brown sugar

2C cream

1C milk

1C apple cider

1 tsp. vanilla

2 tsp. cinnamon

½ tsp. kosher salt

1 tsp. nutmeg

Cinnamon-cider sauce

4 Tbsp. unsalted butter

1-1/3C firmly packed brown sugar

2C apple cider

2 tsp. cinnamon

vanilla or cinnamon ice cream

For the filling:  Heat the butter in a sauté pan and sauté the apples until well coated.  Add the apple cider, brown sugar and cinnamon and

sauté until the apples are soft and most of the liquid has evaporated, 3 to 5 minutes.  Remove the pan from the heat, add the walnuts and set 

aside.  Butter a 13 x 9-inch baking dish and fill with bread cubes.  Add the apple-walnut mixture and mix well, distributing evenly.

For the custard:  Whisk together the eggs and brown sugar.  Whisk in the cream, milk, cider, vanilla, cinnamon, salt and nutmeg.  Pour the mixture over the bread cubes and apples and toss well.  Let soak for 20 minutes.  Flip the bread cubes over with a spatula so that the drier bread on top ends up on the bottom.  Let soak an additional 20 minutes if necessary.

Preheat oven to 350F.  Bake the pudding for 45 to 55 minutes, or until puffed and golden and the custard is set.  Let pan sit for 15 minutes before serving.

For the sauce:  Bring the butter, brown sugar, apple cider and cinnamon to a boil in a pan, stirring to dissolve the sugar.  Simmer uncovered over medium heat for 15 to 20 minutes until the mixture is bubbly, syrupy and reduced to 1-1/2 cups.

To serve, top slices of warm bread pudding with a scoop of vanilla ice cream and a general drizzle of cider sauce.

MAKES:  8 – 10 servings

Roasted Carrots with Greek yogurt and pita chips

2 Tbsp. olive oil

1/2 tsp. salt

1 tsp. sumac

zest of lemon

1 tsp. ground coriander

½ tsp. ground cumin

1 lb. medium carrots, peeled and slice diagonally ¼-inch thick and 2 to 3

  inches long

2 Tbsp. butter

1/4C golden raisins

1/2C roasted hazelnuts, coarsely chopped

½ tsp. fresh thyme leaves

½ tsp. sumac

1 Tbsp. Italian parsley leaves, chopped

1C Greek yogurt mixed with 1 tsp. thyme leaves

Preheat oven to 450F.  Combine oil, salt, sumac, lemon zest, coriander and cumin together.  Add the carrots and toss to coat.  Spread evenly on a baking sheet and roast, stirring once, until browned at edges, 15 to 18 minutes.  Let cool.

Cook the butter in a medium frying pan over medium low heat, stirring occasionally, until browned, 5 to 8 minutes.  All at once, add raisins, hazelnuts, ½ tsp. thyme and ½ tsp. sumac.  Cook, stirring, until raisins puff.  Let cool.

Spread yogurt on a platter.  Toss carrots with nut mixture and parsley and spoon over yogurt.  Serve with pita chips.

MAKES:  6 servings

Pita Chips

4 pita breads (6-inches wide), cut into wedges

3 Tbsp. olive oil

¼ tsp. salt

1 tsp. sumac

Preheat oven to 350F.  Combine oil, salt and sumac together and brush all over the pita wedges.  Arrange on a baking sheet and bake until golden and crisp, turning once, 8 – 10 minutes.  Let cool.

Vegetable and Fruit Bread Stuffing

1-1/2 lb. country-style whole grain bread, cut into ¼-inch cubes (about

  10 cups)

1–1/2sticks unsalted butter

1 lb. yellow onions, peeled and copped

2C celery, chopped

1 medium leek (white part only), washed and thinly sliced

1 lb. Granny Smith or Fuji apples, peeled, cored and cut into medium

  Dice

2 garlic cloves, peeled and finely chopped

2 – 3 Tbsp. olive oil

8 oz. cremini mushrooms, thinly sliced

1-1/2C walnuts or pecans, toasted and chopped

4 oz. dried tart cherries or cranberries

4 oz. dried plums or apricots, diced

1/4C Italian parsley leaves, chopped

1/4C sage leaves, chopped

2 Tbsp. fresh thyme leaves

2 – 3C chicken stock

Put the bread on a cookie sheet and toast in a 275F oven, turning occasionally, until crisp, 15 to 30 minutes.  Place in a large bowl.  Increase oven temperature to 350F.  Heat olive oil in a sauté pan, add the mushrooms and cook until crisp and tender.  Add to the bread.   Melt one stick butter in the same pan.  Add the onions, celery, leek, and garlic and until beginning to color. Add apples, salt and pepper to taste and sauté until tender, adding more butter as needed.  Toss into the bread mixture along with 1-1/2 cups of the stock, dried fruits, walnuts and fresh herbs, tossing until the liquid is absorbed, adding more as necessary.  Transfer to a buttered baking dish and bake until hot.  Dot with the remaining butter and bake until top is crisp, about 10 minutes.

MAKES:  10 – 12 servings

Grilled New Potatoes and broccoli with Greek garlic sauce

1-1/2 lb. tiny red- or white-skinned potatoes, cooked until tender

1 lb. broccoli rabe, trimmed

1/3C olive oil missed with 1 tsp. spice rub of choice

salt and pepper to taste

3 Tbsp. Italian parsley, coarsely chopped

Greek garlic sauce

1 medium red-skinned potatoes, cooked, peeled and chopped

1C day old crustless bread

1/2C blanched almonds

4 garlic cloves, peeled

3 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

salt and pepper to taste

1/3C olive oil

2 Tbsp. Italian parsley

1/3C kalamata olives, chopped

In a food processor, combine the potato, bread, almonds, garlic, lemon juice, vinegar, salt and pepper and 2 tablespoons of water.  Process until fairly smooth.  Add more water if necessary.  With the machine running, gradually add the oil.  Season with salt and pepper to taste.  Stir in Italian parsley and olives.

Divide the potatoes among 5 or 6 flat metal skewers and brush with ½ of the olive oil/spice mixture.  Grill, turning occasionally, until the potatoes are crisp and brown on all sides, about 12 minutes.  Toss the broccoli rabe with remaining olive oil/spice mixture.  Grill until tender, turning occasionally.  Spoon the garlic sauce into the center of a serving platter and drizzle with olive oil.  Slide the potatoes from the skewers and arrange them around the sauce along with the broccoli rabe and olives.  Season with salt and pepper and sprinkle with Italian parsley.

MAKES:  6 servings