Greetings, here is a lovely and simple menu perfect for a cool Autumn Evening!
Butternut Squash Soup and Roasted Garlic:
Ingredients
Serves 4.
1 large butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
4 sprigs of fresh thyme
4 large cloves of Roasted Garlic
1 cup warm Chicken Stock, or low-sodium canned
Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
Seared Beef and Oranges with Arugula
Ingredients
Serves 4.
1 pound beef tenderloin, trimmed of fat and sliced into four 1-inch-thick tournedos
Kosher salt and freshly ground black pepper
2 tablespoons low-sodium soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons rice vinegar
3 oranges, 2 peeled, pithed, and sliced into 6 rings, plus 1 for juicing
1/4 teaspoon extra-virgin olive oil
1 large bunch of arugula (about 1/2 pound), trimmed and rinsed
Directions
Season the beef with salt and pepper. Combine the soy sauce, ginger, garlic, 1 tablespoon rice vinegar, and 1 tablespoon orange juice in a shallow dish. Add the beef, turn to coat, and marinate at room temperature for 15 minutes. Meanwhile, rub the olive oil into a cast-iron skillet and place over high heat. When the skillet is heated through, place the beef in the skillet and sear for 2 minutes per side. Remove to a cutting board to rest for 5 minutes.
Place the orange slices in the pan in batches and sear for 30 seconds on each side. Remove to a plate.
Meanwhile, in a large bowl, whisk together the remaining orange juice and vinegar and salt and pepper. Add the arugula and toss to coat.
Slice the beef tournedos into 1/2-inch-thick slices. To serve, place a handful of arugula on each of 4 plates, arrange 3 orange slices over the arugula, and top with sliced beef. Season with freshly ground pepper and serve.
Broiled Starfruit in Ginger Broth
Ingredients
Serves 4.
One 3-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
1/2 cinnamon stick
2 whole cloves
10 coriander seeds
1 tablespoon honey
2 star fruit, ends trimmed and each sliced into 8 stars
1 tablespoon brown sugar
Directions
In a 2-quart saucepan, combine 4 cups of water with the ginger, cinnamon, cloves, and coriander and bring to a boil. Reduce the heat and simmer 30 minutes. Add the honey and stir to dissolve. Strain and allow to cool.
Meanwhile, place a broiler rack about 6 inches from the heat source. Place the star fruit on a baking sheet and sprinkle 1 tablespoon brown sugar over the top. Broil until the sugar bubbles and begins to brown. Place 4 stars in each of 4 shallow bowls, ladle the gingered broth into each, and serve.
~Serve Well!!
~ soup ~
Butternut Squash Soup with Roasted Garlic
~ main ~
Seared Beef and Oranges with Arugula
~ dessert ~
Broiled Star Fruit in Gingered Broth
Butternut Squash Soup with Roasted Garlic
~ main ~
Seared Beef and Oranges with Arugula
~ dessert ~
Broiled Star Fruit in Gingered Broth
Butternut Squash Soup and Roasted Garlic:
Ingredients
Serves 4.
1 large butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
4 sprigs of fresh thyme
4 large cloves of Roasted Garlic
1 cup warm Chicken Stock, or low-sodium canned
Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
Seared Beef and Oranges with Arugula
Ingredients
Serves 4.
1 pound beef tenderloin, trimmed of fat and sliced into four 1-inch-thick tournedos
Kosher salt and freshly ground black pepper
2 tablespoons low-sodium soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons rice vinegar
3 oranges, 2 peeled, pithed, and sliced into 6 rings, plus 1 for juicing
1/4 teaspoon extra-virgin olive oil
1 large bunch of arugula (about 1/2 pound), trimmed and rinsed
Directions
Season the beef with salt and pepper. Combine the soy sauce, ginger, garlic, 1 tablespoon rice vinegar, and 1 tablespoon orange juice in a shallow dish. Add the beef, turn to coat, and marinate at room temperature for 15 minutes. Meanwhile, rub the olive oil into a cast-iron skillet and place over high heat. When the skillet is heated through, place the beef in the skillet and sear for 2 minutes per side. Remove to a cutting board to rest for 5 minutes.
Place the orange slices in the pan in batches and sear for 30 seconds on each side. Remove to a plate.
Meanwhile, in a large bowl, whisk together the remaining orange juice and vinegar and salt and pepper. Add the arugula and toss to coat.
Slice the beef tournedos into 1/2-inch-thick slices. To serve, place a handful of arugula on each of 4 plates, arrange 3 orange slices over the arugula, and top with sliced beef. Season with freshly ground pepper and serve.
Broiled Starfruit in Ginger Broth
Ingredients
Serves 4.
One 3-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
1/2 cinnamon stick
2 whole cloves
10 coriander seeds
1 tablespoon honey
2 star fruit, ends trimmed and each sliced into 8 stars
1 tablespoon brown sugar
Directions
In a 2-quart saucepan, combine 4 cups of water with the ginger, cinnamon, cloves, and coriander and bring to a boil. Reduce the heat and simmer 30 minutes. Add the honey and stir to dissolve. Strain and allow to cool.
Meanwhile, place a broiler rack about 6 inches from the heat source. Place the star fruit on a baking sheet and sprinkle 1 tablespoon brown sugar over the top. Broil until the sugar bubbles and begins to brown. Place 4 stars in each of 4 shallow bowls, ladle the gingered broth into each, and serve.
~Serve Well!!
