2007 Food & Wine Festival Recipes

[Barb_A]

Thank you for posting these!!

Here are a couple more when you have time:

Argentina - Dulce de Leche
Canada - Maple Glazed Salmon
Greece - Karidopita
Morocco - Kefta

[luvdiznee]

Thank You so much! I got my F&W t shirt and a couple pins but so mad I missed the cookbook. Thanks again.

[TheSorcererofFantasia]

Curried Butternut Squash Soup
Serves 4-6
Beverage Selection: Grover Vineyards Sauvignon Blanc

2 tablespoons usli ghee or butter
2 medium onions, peeled and finely sliced
1 teaspoon Madras curry powder
¼ teaspoon ground cinnamon
¼ teaspoon ginger
2 pounds butternut squash, peeled, seeded and coarsely chopped
4 cups chicken stock or water
Salt and freshly ground black pepper

For the Garnish
¼ heavy cream
Ground Cinnamon

Paratha bread for accompaniment

1 In a large saucepan, heat the ghee over low heat and stir in the onions, curry, cinnamon and ginger. Cook, stirring frequently, until the onions begin to brown, about 8 minutes.
2 Add the squash, stock, and enough salt and pepper to taste. Bring the liquid to a boil over medium heat. Reduce the heat and simmer 25 minutes, uncovered, or until the squash is soft. Set aside to cool slightly before pureeing.
3 Work in small batches, puree the soup in a food processor until smooth. Return the soup to the pan and reheat. Taste for seasoning. (Cher’s note: You can also use an immersion blender to puree or opt to use a potato masher for a rustic chunkier soup)
4 To serve, divide the soup among four serving bowls and drizzle a little cream on top of each serving and sprinkle with a pinch of cinnamon.