Squash Soup with Crisp Sunchokes, Bacon, Queso Fresco and Rosemary

Squash Soup with Crisp Sunchokes, Bacon, Queso Fresco and Rosemary

IMG_0523I had so many different squash around the house I decided to mix them all into one delicious soup. For this recipe, you can definitely just use one type, but I like the multi-squash mix, it gave the soup another dimension and flavor profile. But, really, this soup is all about the toppings. The soup is sweet and spicy and the toppings are salty and rich and if you don’t have the toppings I used on hand you can always add some crisped shallots, garlic and kale or goat cheese or prosciutto or sauteed mushrooms or small crisped pieces of apples, really there are so many toppings for squash soup.

Squash Soup with Crisp Sunchokes, Bacon, Queso Fresco and Rosemary
1 carnival squash
1 kombocha squash
¼ banana squash
2 tbsp butter
1 red onion, chopped
3 cloves garlic, minced
2 ½ cups chicken broth
½ jalapeno, diced
sea salt
pepper
½ cup heavy cream

Method

Oven 425. Halve each squash, or cut into a few pieces, place in a pan with a thin layer of water and roast in the oven for about 45-55 min, or until soft. Allow the squash to cool, and then scoop the flesh out into a blender.
While the squash cools, saute the onion in the butter until it becomes translucent, then add the garlic and the jalapeno. Cover and saute for a few minutes and then add 1 cup of the chicken broth.
Pour the broth mixture into the blender and add the remaining chicken broth, sea salt and pepper and if you need to, blend in two batches. When you blend hot liquids, be careful, cover the lid of the blender with a towel or two so you don’t burn your hands. When the consistency is smooth place the soup on low heat in a saucepan. Add the splash of heavy cream, taste and add spice as needed.

Toppings
4 mini purple potatoes, chopped
2 sunchokes chopped into small pieces
½ cup cooked lentils
2 slices of bacon, chopped (I had bacon ends on hand from the pigs we raised at our ranch)
A few twigs of rosemary
sea salt
pepper
1 tbsp butter
queso fresco

Heat the butter in a cast iron, then add the chopped potatoes. Cook on high heat, stirring every few minutes and then add the sunchoke pieces. Cook until the pieces start to brown, then add the chopped bacon and the lentil. Cook until everything browns and then add the rosemary, salt and pepper.
Garnish each soup bowl with a few spoonfuls of the toppings and a sprinkling of queso fresco.

Bacon Wrapped Wild Salmon with Bok Choy, Purple Potatoes & Turnips

Bacon Wrapped Salmon with Root Vegetables

1 turnip
1 sweet potato
3 purple potatoes
bok choy
wild salmon
3 slices bacon (I use Niman Ranch)
olive oil
salt & pepper

Method:

Oven 425. Chop the root vegetables into pretty uniform squares. Drizzle with olive oil and season with salt & pepper. Roast until tender, about 20 minutes.

Add the bok choy to the root vegetable pan (I use my cast iron) and roast until softened, around three minutes. Set the bok choy aside.

Set the oven to broil. Season the salmon with salt & pepper. Wrap the salmon in three pieces of bacon.  Push the root vegetables to one side of the cast iron, and set the salmon in the pan. Broil for 3-5 minutes on one side, until the bacon is crisp and the veggies brown and roast in some of the bacon’s drippings.

Remove the veggies from the pan, then flip the salmon and broil the other side for 3-5 minutes. Once you remove the cast iron from the oven, put the root veggies and bok choy back in the pan so they heat up. You need very little oil and seasoning if you use the bacon’s drippings to cook the veggies, salmon and bok choy. Enjoy!
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Cod Stew with Sweet Corn, Kale + Bacon

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Cod Stew

Bacon- 5 strips
Cod- cut into smaller pieces
Tomatoes- several heirlooms
Corn-2 cobs
Kale-a nice big handful
Onion
Garlic-3 or 4 cloves
Sea Salt
Lemon Juice

Method:

This stew exhibits some of my favorite foods in a simple, easy dish. I cooked the bacon, then removed it and cooked the onion, kale, corn, tomatoes, and garlic in the bacon grease and added plenty of lemon juice until everything was a little browned. I removed the veggies and quickly seared the cod on both sides before adding in the tomato/corn concoction and the pieces of bacon broken into smaller pieces. I let the whole stew simmer and flavors mix until the cod was cooked to perfection (which doesn’t take too long) and its texture was as luscious and smooth as butter.