First Cooking Class of the Season Last Night a Success!!

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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)

Coarse salt

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.


~ by elevatedsouthern on 2009/10/24.

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