autumn bisque

This one comes from my afternoon at the restaurant on Wednesday, making the best of what we had around. You can read the post that goes with this recipe here.

1/2 pound of bacon, cut into small pieces
2 T olive oil
1 onion, chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
2 Granny Smith apples, peeled, cored, and chopped
1 onion, chopped
1 piece chorizo sausage (or the sausage of your choosing)
4 cups chicken broth
2 cups light cream
salt
pepper
cinnamon
cayenne pepper

Cook bacon in the bottom of the stock pot you plan to use. Once it has begun to brown, add the olive oil and the onion. When they begin to become transluscent, add the rest of the vegetables and the chorizo and cook on medium high heat for about five minutes. Add chicken broth and bring to a boil. Continue cooking untl vegetables are nice and soft. Puree the mixture, and add cream. Add seasonings and let the soup simmer for at least a half an hour.

I served it with juilenned apples on top.

Peace,
Milton

b'ear bites

At Zorra's request, here is how to assemble the Brie and caramelized pear bites, or B'ear Bites, as I have chosen to call them.

2 pears
1 T butter
1/8 c brandy (rum can be substituted)
1 pkg. Pillsbury Crescent Rolls
1 wedge of Brie cheese (Alouette makes a rindless Brie that works well)

Peel and core the pears and then julienne them into small pieces. Heat the saute pan on the stove and then add the butter over medium high heat. When it has melted, add the pears and stir until they begin to soften. Add the brandy and continue to cook until most of the liquid has been absorbed. Set aside.

Open the can of rolls (you can also use puff pastry sheets) and lay them flat on the counter. Cut them into 1 inch squares, or whatever shape you can get. I usually get about five or six bites out of one roll. Put a nice dab of cheese in the middle of the square and then add a small spoonful of pears. Wrap it all up like a package and press the dough to seal it tightly.

Bake in a 350 oven for 10-12 minutes, or until golden brown.

You can do this by using a small baby Brie wheel. Cut the cheese in half so you have two circular layers. Roll out the dough as one sheet. Place the bottom layer in the center of the dough, add the pears, and then put the top layer over the fruit. Wrap the pastry around the whole wheel and bake.

You can read the post that goes with this recipe here.

I also found a great recipe for whipped sweet potatoes and pears here.

Peace,
Milton