Stand with me in the kitchen, I will share with you my very definitions of passion, desire, lust and mmm F L A V O R. And we’ll toast… and laugh. It’s not enough to know how to put together ingredients and make a good meal. It’s everything to put together a dish that excites, delights, tantalizes and titalates the taste buds. Garlic, shallots, squash counter balance and complement dancing off every tastebud. Try it you will see…
Caramelized Christopher Ranch Shallot & Mann Packing Butternut Squash Bisque with Green Garlic Oil & Seneca Crisp Onions
Serves 12
3 T. butter 1 Sleeve Christopher Ranch Shallots, chopped 2 Christopher Ranch garlic cloves, sliced ½ t. dried thyme ¼ t. ground cinnamon 1/8 to 1/4 t. cayenne pepper Coarse salt 4 lb. Mann’s diced butternut squash 1 can (14 1/2 ounces) reduced-sodium chicken broth 1 cup half-and-half Juice of 1 lemonIn a large saucepan, heat butter over medium. Add shallots, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until slightly caramelized, 10 to 15 minutes.
Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with green garlic oil and garnished with Seneca Crisp Onion.
The Blab