A taste of the Rockwater
March 4, 2009
2 tablespoons sweet cream butter
12 ounces butternut squash, peeled, seeded, cut up
2 medium green apples, peeled, cored, chopped coarsely
1 medium onion, chopped
1 teaspoon fresh minced thyme
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1 teaspoon fresh minced rosemary
1 teaspoon fresh minced oregano
salt and pepper
1 quart chicken stock
4 ounces heavy cream
4 slices brie cheese
2 slices good quality bread
For the soup: Saute first six ingredients in a medium stock pot, add chicken stock and bring to a boil, then reduce heat and simmer uncovered for about 30 minutes. Place in blender and puree until smooth; add in cream. Season with salt and pepper
For the croutons: Drizzle bread with olive oil. Place brie on top of the bread. Bake at 350 for 5 to 6 minutes, or until cheese is just melted. Remove from the oven and cut each piece in half.
To serve, ladle soup into bowls, and top each with a crouton. Garnish with minced chives.
1 cup all-purpose flour
1 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons whole sweet butter
4 cooked British bangers (sausages)
6 ounces hot, creamy brown gravy
3 tablespoons minced green onion
Grill bangers until cooked through, and set aside. Heat oven to 425 degrees. Mix eggs and milk together, stir in egg mix with the flour, and whisk until smooth. Stir in salt and pepper.
Place two 8-inch Teflon pans or nine glass pie plates in the preheated oven with a tablespoon butter in each pan or plate. When butter is melted, place 2 cooked bangers in each pan or plate. Pour half the amount of batter into each pan or plate and return to the oven. Bake for 15 to 17 minutes. Remove from oven and place on a plate. Top each one with 3 ounces gravy and garnish with minced green onion. Serve at once.