Red and Black Currant Parsels

Looking for something warm and delicious to make on a chilly Sunday morning for the "leaf collection" department, as he's working hard outside. I settled on puff pastry. I wanted something E could help with and so making berry parcels seemed like a good idea. She helped mix the filling, roll the pastry, fill and paint the parcels with egg wash (this was her favorite part).

To make 3 parcels, mix the following for the filling:
1/2 cup black currant
1/2 cup red currant
1 tbsp flour
2 tbsp sugar
1 tbsp butter, chopped into small bits

Roll out 3 puff pastry rounds into 6 inch, thin rounds.

Fill each center with 1/3 of the filling, pinch together. Paint with egg wash. Bake on 375F for 25-30 minutes, until puff pastry is golden in color. Cool on a rack until warm, not hot inside.


Beef Wellington

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Butternut Squash Soup

For a first course for friends this weekend, I made this "portable" soup, though most didn't want to take advantage of its portability. I think the spice combo worked well, especially with the accoutrement's.
1/2 a large, cleaned butternut squash
1 potato
1 shallot, chopped
1 quart of chicken stock
2 slices of panchetta
2 tbsp butter
1/4 tsp cumin
1/2 tsp sriracha

Roast 2 slices of panchetta on butter. Remove the panchetta when it's starting to brown, add in the shallots. Lower the heat and bring the shallots to a translucent color, stir in the quartered potatoes and butternut squash cut into chunks. Pour in the stock to cover, and cook on medium heat until butternut is totally soft.

Blend with salt, pepper to taste and cumin. Add in more chicken stock to get to the right consistency, and whisk in the sriracha well.

Serve with balsamic glaze, crisped onions and pumpkin seeds.
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