Wednesday, December 15, 2010

Hola Holly

Recently the souperstars have been inspired by Spanish and Mexican cooking. This week was Holly’s turn, and she turned out a great Mexican themed soup night. Great food, drink and company. Hope you enjoy!

Faux-rizo Flautas
Black Bean Quinoa Butternut Squash Soup
Mexican Sundaes

Faux-rizo Flautas

Garlic, minced
Onion, chopped
Soy Chorizo
Corn Tortillas

Sliced avocado
Lime wedges
Chopped Cilantro
Pico de gallo
Salsa verde
Tomatillo sauce
Sour Cream
Queso fresco

In a frying pan, sauté garlic, onions, and soy chorizo. Remove mixture and set aside.

Next fry the corn tortillas for 10 seconds on each side in oil. This makes it easier for them to be rolled. Fill each tortilla with soy chorizo mixture, roll, and secure with a toothpick.

Preheat oven to 400 degrees. Place flautas on a baking sheet and bake for about 15 minutes.

Black Bean Quinoa Butternut Squash Soup
Serves 8
*adapted from group recipes

1 tbs extra virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
2 jalapeno peppers chopped
1 yellow bell pepper, diced
1 tbs chili powder
1 tbs ground cumin
1 small butternut squash (cut into bite sized cubes)
8 cups of vegetable broth
2 (16 ounce) cans organic diced fire roasted tomatoes
1 (19 ounce) can organic black beans, drained and rinsed
1 cup salsa verde
1 cup quinoa
1 teaspoon dried oregano
2 bay leaves
kosher salt and fresh cracked black pepper to taste
1 cup fire roasted corn kernels
1/2 cup chopped cilantro

Heat the oil in a pan. Add the onions and saute until tender, about 3-5 minutes. Add the garlic and the bell pepper and jalapeno peppers and saute until fragrant, about 1 minute.

Add the chili and cumin and saute for a minute. Add the squash, stock, tomatoes, salsa verde, quinoa, beans, oregano, bay leaves, salt and pepper. Simmer until the squash is tender, about 20-30 minutes. Turn off the heat and stir in the corn and cilantro.

Garnish with the same ingredients as the flautas (see above).

Mexican Sundaes
Serves 8
*adapted from Epicurious

1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon

Tortilla crisps
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
Breyer’s dulce de leche ice cream
Homer’s coffee ice cream

For sauce:
Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)

For tortilla crisps:
Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.

Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass, and serve.

Beer and Wine served

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