Butternut Squash Tart

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This recipe is adapted from Bon Appetit – I love the honey jalapeño glaze.

Ingredients:
1 sheet of frozen puff pastry, thawed
1 egg light beaten, plus1 tsp water
1 butternut squash, peeled and sliced into 1/8 inch rounds
1 TBSP olive oil
1/4 c honey
1 thinly sliced jalapeño
2 TBSP olive oil
12 fresh sage leaves
1/4 c shaved Parmesan cheese
Salt and pepper

Preheat oven to 375. Line a baking sheet with parchment.

Roll out puffed pastry to a 10 inch square. Transfer to baking sheet. Brush with egg and water mixture. Arrange squash slices on the pastry slightly overlapping. Salt and pepper the squash, lay a piece of parchment on top and the. Place a large baking sheet on top. Bake for 10 minutes.

Remove top pan and parchment, brush squash with 1 TBSP olive oil. Return to oven and bake until pastry is golden brown, 30 minutes or so.

In a small pan, combine honey, jalapeño and 2 TBSP of water. Bring to a boil over medium heat and boil until thickened and syrupy about 6 minutes.

Heat 2 TBSP olive oil in a medium pan over medium high heat. Cook safe leaves about 1 minute until crispy. Drain on paper towels.

Sprinkle Parmesan cheese over tart, drizzle with chile honey mixture and garnish with safe. Cut into slices and serve.

Serves 4.

Chipotle turkey soup

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He is what you do with leftover turkey – make a spicy soup! If you don’t have turkey a roasted chicken would do nicely.

Ingredients:
2 Tbsp olive oil
1 large onion, chopped
1/4 c minced chipotles in adobo
3 garlic cloves, minced
1 15-oz can diced tomatoes
Salt
4 to 5 c cooked turkey meat, shredded
4 quarts of turkey stock or chicken stock
3 bay leaves
2 TBSP dried oregano
1/8 tsp ground cloves
1/4 tsp cinnamon

Toppings
3 avocados, diced
1 bunch red radishes, sliced thin
8 oz Cotija cheese, crumbled
1 large bunch cilantro, chopped
1 red onion, chopped
4 limes, cut into wedges

Heat olive oil on medium high heat in a large stockpot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic. Add the minced chipotles in adobo. Cook for another 3 minutes. Add the tomatoes and cooked turkey meat to the pot, stirring to combine. Add the stock, bay leaves, oregano, ground cloves, and cinnamon. Bring to a simmer. Simmer for 45 minutes.

Set the table with toppings arranged in separate serving dishes. Spoon out the soup into bowls. Let people add the toppings they want to the soup.

Serves 6.