Clare's perfect endive salad dressed to perfection. No doubt, with cue's taken from her time spent with the In Laws in France.
And my fall favorite, butternut squash soup. I had no time to prepare it on Friday so 2E made it for us. So cute!! He garnished it with the top of the squash and some rosemary sprigs a la Martha. I wish we had photographed it before the reheat.
Butternut Squash Soup
Cut squash into 1-inch chunks and steam. Transfer to the Cuisinart and puree, adding half a cup of peanuts as you go. Return the squash to a pan and add 6 cups of stock. Bring to a simmer. Season with salt and pepper to taste.
Our meal ended with a variety of delicious cupcakes Jeana (who also took these great pictures) picked up at Joan's on 3rd and, of course, libations. Dee-lish!
Cut squash into 1-inch chunks and steam. Transfer to the Cuisinart and puree, adding half a cup of peanuts as you go. Return the squash to a pan and add 6 cups of stock. Bring to a simmer. Season with salt and pepper to taste.
Posts
2 comments:
yummy. i'd do it all again!
An amazing looking fig tart. I'm sure the flavor and texture of the pine nuts really complemented the sweet figs well. This was a savory tart, right?
Post a Comment