Recipe
The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite
29th Sep 2010 Posted in: Recipe, Review Comments Off on The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

An adorable book perfect for the Fall season that is upon us, The Comfort of Apples is as pretty to look at as it is useful in grasping just what in the WORLD to do with all the apples you picked (or purchased).  Filled with unique dishes such as Poached Eggs and Apple Butter, Miso- and Apple-Marinated Hangar Steak, and Coconut Panna Cotta with Caramel Apples, it also includes good old apple sauce and apple pie.

Miss Mandy tried her hand at the Butternut Squash and Apple Soup, and her toes are still tingling from the savory/sweetness of this pure comfort food.  Best enjoyed on a foggy evening with hot sourdough baguette and a beautiful chardonnay (or sparkling cider if you’re knocked up).

Ingredients

Before Puree

Voila!
Butternut Squash and Apple Soup
by Philip and Lauren Rubin,
Authors of The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

Soup should be a smooth, friendly spoonful, which is why this is a lasting combination. Some ingredients just work well together: Butternut squash and apples have a complementary, mellow sweetness. Sweet potatoes and apples have a similar agreement, hence our sweet potato side dish 

Ingredients:
2 tablespoons olive oil
1 yellow onion, coarsely chopped
1 medium butternut squash, peeled, seeded, and cubed
4 cups apples, peeled, cored, and chopped
4 carrots, peeled and chopped
1 quart chicken stock
¼ teaspoon cinnamon
Salt and pepper
½ cup walnut halves
4 ounces goat cheese, sliced in ¼ -inch rounds

Procedure:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent about 3 minutes. Add the squash, apples, carrots, stock, and cinnamon and bring to a boil, stirring occasionally. Reduce heat to low, cover the pot, and simmer until the vegetables are soft when pierced with a fork, 20 to 30 minutes.

2. Ladle the vegetables and half of the broth into a blender or food processor. Puree until very smooth. Return soup to the pot and stir in the remaining broth, one ladleful at a time, until you reach the desired consistency. Season well with salt and pepper.

3. To serve, place a few walnuts in the center of a soup bowl. Shingle 2 slices of goat cheese on top of the walnuts and ladle the soup around the goat cheese. The idea is to have the goat cheese visible atop the soup. (Hint: it may be easier to ladle the soup into a large measuring cup with a spout and pour from there.)

Serves 6

The above is an excerpt from the book The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite by Philip & Lauren Rubin. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Copyright © 2010 Philip and Lauren Rubin, authors of The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

Author Bios
Philip and Lauren Rubin, authors of The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite, and graduates of the Institute of Culinary Education in New York City, own 2 Peas & A Pot, a Manhattan catering company. They previously worked in several restaurants, including Cafe Luxembourg, Union Pacific, and Tribeca Grill. Lauren has also worked as a personal chef and recipe tester at Good Housekeeping. They have been featured in the Wall Street Journal, and were the subjects of a full-length feature in BizBash, the premier trade magazine for event planners. They live in New York City with their son, Henry.

For more information please visit www.2peasandapot.com and follow the authors on Twitter.

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