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REC - Herbed Walnut Green Beans / Roasted Butternut Squash Soup - RFC
Cookbook page 25 rec.food.cooking - cookbook - page 25 Soups, Salads & Vegetables Herbed Walnut Green Beans 2 pounds (1 kg) green beans, trimmed 2 tablespoons butter 2 tablespoons walnut oil 1 cup (about 115 g) chopped walnuts, toasted 1 tablespoon (15 ml) Parisian Bonnes Herbes[*] 1 shallot, minced[*] [*] Note: Sunny Paris may be substituted for Parisian Bonnes Herbes and fresh shallots. If using Sunny Paris blend, sprinkle about 2 tablespoons (30 ml) over the beans and cook as directed. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water and drain well. (Can be prepared 6 hours ahead. Let stand at room temperature.) (If using frozen, just defrost under warm water and drain well). Melt butter with oil in heavy large skillet over high heat. Reduce heat and cook shallots until transparent, being very careful not to scorch them. Add Bonnes Herbes and stir. Add beans, increase heat back to high and toss until heated through, about 4 minutes. Taste and adjust salt and pepper seasoning to taste. Add walnuts and toss. Transfer to bowl and serve. Serves 8. Source: Sheryl Rosen - Connecticut, USA Roasted Butternut Squash Soup 2 large butternut squash (about 4 pounds/1.8 kg) 2 tablespoons olive oil 4 cups (1 l) chicken stock 2 cups (500 ml) water 1-1/2 teaspoons pepper 2 teaspoons salt 1/2 teaspoon onion powder 1 teaspoon dried tarragon Cut squashes down the middle and scoop out seeds and pulp with a spoon. Place, cut side down, on a roasting pan brushed with olive oil. Bake at 350F (180C) for 1 hour or until tender. Scoop out the flesh with a spoon and place into a large mixing bowl. ln another large mixing bowl, stir together water and stock. Puree squash in a blender or food processor (in batches), adding enough of the liquid as needed, until smooth. Pour pureed squash into a deep pot and bring to a low boil. Season with salt, pepper, onion powder and tarragon. Reduce heat to a simmer and cook over very low heat 1 hour, stirring every quarter hour. Serves 8-10. Source: Jill McQuown - Tennessee, USA |
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