First Cooking Class of the Season Last Night a Success!!
Hosted the first cooking class last night for this year…theme was dips & soups with Fall & football season upon us now…next class will be on some new holiday favorites, including a pumpkin tiramisu & an edamame-roasted corn succotash, and will be held Thursday (11/19), a week before Thanksgiving…just in time to repeat @ home and dazzle your guests @ your table this year!
Last year this class was very popular and is already beginning to fill pretty quickly this year…give Jill a call @ 292.3838 to reserve your spot!!
Here’s one of the recipes from last night’s class:
-Butternut Squash Bisque
3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh lemon juice
Sour cream, for serving
Dash of cayenne
In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 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, cayenne; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.