Wednesday, October 27, 2010

Chowder and Troll 2


This week was my, Juliana's, turn to host soup night. I made a butternut squash and corn chowder with goat cheese croutons. It was great, however, the highlight of the evening was definitely Troll 2. It was so bad it was good. I am pretty sure we are all rethinking our halloween costumes.














Butternut Squash and Corn Chowder with Goat Cheese Croutons
*adapted from epicurious
Ingredients


Butternut Squash and Corn Chowder
4 oz. thick cut bacon, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 2 1/4-pound butternut squash, peeled, seeded, chopped
4 1/2 cups chicken broth 
2 tsp minced canned chipotle chilies
1 16-oz. canned corn
2 tsp minced fresh sage

Goat Cheese Croutons
4 oz chilled soft fresh goat cheese 
2 large eggs, beaten 
1/2 cup yellow cornmeal
2 tbs olive oil

Cut cheese into 8 rounds. Place eggs in small bowl; place cornmeal in another bowl. Dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze for 1 hour.

Cook bacon in a large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion and garlic to drippings in pan; saut√© until tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Using a potato masher, break up squash. Mix in corn. Add sage and season with salt and pepper. 

Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side. Ladle soup into bowls. Top with pancetta and cheese croutons.

Walnut Fig Salad

The salad consists of mixed greens, arugala, figs, toasted walnuts, shaved parmesan, and balsamic dressing.



Mini Turtle Cheesecakes

Ingredients


Jello cheesecake no bake
Store bought mini graham cracker crusts
1 egg white
pecans
chocolate chips
chocolate sauce
carmel sauce

Directions
Lay crusts on a baking sheet. Mix egg whites in a bowl; brush onto crusts. Preheat oven to 350 degrees. Bake crusts for 5 minutes. Toast pecans on another baking sheet for 5 min. Make cheesecake as the box directs. Fill cups evenly with cheesecake mixture. Top with toasted pecans, chocolate chips, caramel sauce, and chocolate sauce. Chill for at least an hour.

Wine, Beer, and Faygo served

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