Posted by: thepinetree on 11/03/2013 07:55 PM
Updated by: John_Hamilton on 11/04/2013 02:35 PM
Expires: 01/01/2018 12:00 AM
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"Elementaire" Episode Five (Elémentaire TV) Episode 5: E - Escoffier
Angels Camp, CA....In this episode of Elémentaire TV, Dave and Jenny make a delicious butternut squash soup mixed with croutons. Elémentaire is the creation of two professional cooks dedicated to helping take the mystery out of making delicious meals from scratch. Our goal is to educate through the use of culinary terms and techniques and also inspire, through the use of the freshest seasonal ingredients, all who watch to make their own meals to enjoy at home. Every Sunday Night at 8pm we will premier another, great, new episode of Elémentaire with Jenny & Dave.
E - Escoffier
definition: A French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.
Butternut Squash Puree with Cream and Sherry
A soup with the flavors of fall.
1 ½ lbs butternut or acorn squash, peeled and seeded
1 quart milk
1 tsp nutmeg, freshly grated
2 teaspoons sugar
½ cup heavy cream
½ cup medium-dry sherry
Salt and pepper to taste
Technique:
Peel and seed the squash and cut it into 1-inch cubes. Combine it with the milk, nutmeg and sugar in a 4-quart pot. Heat the pot over medium heat, partially cover, and simmer slowly - be careful the milk doesn't boil over - for 20 to 30 minutes, until the squash is soft and can be crushed easily against the side of the pot with a fork.
Strain the soup through the food mill first with the coarse disk and then again with the fine disk or purée the soup in a blender or food processor and strain it through a medium-mesh kitchen strainer. If you want the soup to have a finer texture, strain it again through a fine-mesh strainer.
Add the cream and sherry to the soup and bring it back to a simmer. Season it with salt and pepper. If it seems too thick, thin it with more milk, cream or even broth.
Blue Cheese Crouton
A great dip to go along with the puree.
¼ lb. Bacon
3 oz. cream cheese
4 oz. Maytag blue cheese
1 loaf baguette cut into slices
Bunch fresh chives.
Technique:
Saute the pancetta until crisp. Drain and set aside to cool. While the pancetta is cooking combine the. cream cheese & Maytag blue cheese. Add the pancetta and spread on slices of baguettes. Sprinkle with fresh minced chives and broil.
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