Roasted Squash Soup with Apple and Brie

Simply the best squash soup – it’s goodness in a bowl

Roasted Squash Soup with Apple and Brie
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Ingredients
  1. 1 large butternut squash
  2. 1 carrot
  3. 1 medium onion
  4. 1 leek, white portion only
  5. 2 Tbsp. butter
  6. 8 cups chicken stock
  7. 1 apple, peeled and chopped
  8. 1 bay leaf
  9. 1 tsp. sugar
  10. salt and freshly ground pepper
  11. 8 oz. (250 g) Brie cheese
  12. snipped chives
Instructions
  1. Cut squash in half lengthwise and remove seeds. Place cut -side down on pan and bake at 350 F. until tender, about 45 minutes (or microwave cut-side down in a few tablespoons of water, covered, about 10 minutes).
  2. Chop carrot, onion and leek into 1″ pieces and place in large pot. Gently saute in butter. Do not brown. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to a boil. Add apple, bay leaf and sugar to stock mixture. Simmer, uncovered, for 40 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.
  3. Slice off outer skin of Brie and cut into 1/2″ pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.
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Orzo with Veggies

Excellent make-ahead salad and a  great complement to grilled meats

Orzo with Veggies
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Ingredients
  1. 6 oz. (170 g) snow or sugar snap peas, trimmed
  2. 2 cups orzo
  3. 1 1/2 cups cherry tomatoes, cut in quarters and seeded
  4. 1 cup seeded, chopped cucumber
  5. 1/2 cup chopped green onions
  6. 1/2 cup chopped fresh parsley
  7. 2 tsp. grated lemon zest
  8. salt and pepper to taste
  9. Lemon Garlic Dressing
  10. 2 tsp. grated lemon zest
  11. 1/4 cup fresh lemon juice
  12. 2 Tbsp. white wine vinegar
  13. 1 tsp. minced garlic
  14. 1/2 cup salad oil
  15. salt and pepper
  16. lettuce for garnish
Instructions
  1. To make salad: Bring a large pot of salted water to a boil. Add peas and cook 1 minute. Using a slotted spoon, remove peas to a strainer, rinse under cold water and drain on a paper towel. Add orzo to same pot and boil until tender but still firm to bite (about 10 minutes). Drain, cool and place in a large bowl. Add peas, tomatoes, cucumber, onions, parsley and lemon zest. Season with salt and pepper.
  2. To Make Dressing: Combine lemon zest, juice, vinegar and garlic in medium bowl. Gradually blend in oil. Season to taste with salt and pepper.
  3. Pour half the dressing over the salad and toss to coat. Cover salad and remaining dressing and chill. Let sit at least 6 hours. Bring to room temperature before serving. To serve, toss salad with remaining dressing to coat generously. Line shallow serving bowl with lettuce and mound salad in center. Serves 6-8
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It’s better to be nouveau riche than never to have been riche at all

Spinach Salad with Pears, Brie and Raspberries

Your next forever favorite salad

Spinach Salad with Pears, Brie and Raspberries
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Ingredients
Dressing
  1. 3 Tbsp. raspberry vinegar
  2. 1/3 cup vegetable oil
  3. 1 Tbsp. sugar
  4. 1/4 cup fresh raspberries, mashed
Salad
  1. 10 oz. (283 g) bag baby spinach
  2. 2 ripe pears, cored and thinly sliced
  3. 1/2 lb. (250g) Brie cheese, room temperature, sliced
Garnish
  1. raspberries
  2. slivered almonds
Instructions
  1. To make dressing: Whisk ingredients together and refrigerate until ready to serve.
  2. Wash spinach and remove any long stems. Divide among 4 plates. Garnish with pears, cheese, raspberries and a sprinkle of almonds. Drizzle with dressing.
Notes
  1. Serves 4.
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Seen upside down on a jeep: if you can read this, please flip me over

Beef and Barley Soup

“Oh the weather outside is frightful” but this soup is so delightful

Beef and Barley Soup
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Ingredients
  1. 1 1/2 lbs (750 g) beef round steak, trimmed and cut into 1/2″ cubes
  2. 3/4 tsp. salt
  3. 1/2 tsp. pepper
  4. 2 Tbsp. vegetable oil, divided
  5. 2 cups finely chopped onion
  6. 1 cup diced carrots
  7. 1/2 cup chopped celery
  8. 1 lb. mushrooms, sliced
  9. 1 tsp. minced garlic
  10. 1/4 tsp. dried thyme
  11. 2 cups beef broth
  12. 2 cups chicken broth
  13. 2 cups water
  14. 1/2 cup pearl or pot barley
  15. 3 Tbsp. chopped fresh parsley
Instructions
  1. Sprinkle beef with salt and pepper. Place 1 Tbsp. oil in Dutch oven and brown beef until no longer pink. Set aside. Heat remaining oil in same pot and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add beef and chicken broths with water, barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
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My idea of cleaning the house is sweeping the room with a glance.

Island Pork Tenderloin Salad

The superb flavor of jerk pork – the perfect dinner for a summer’s day and while this recipe looks involved, it’s not

Island Pork Tenderloin Salad
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Ingredients
Pork rub
  1. 2 tsp. salt
  2. 1/2 tsp. black pepper
  3. 1 tsp. ground cumin
  4. 1 tsp. chili powder
  5. 1 tsp. cinnamon
  6. 2 – 3 pork tenderloins (21/2-3lb. total)
  7. 2 tbsp. olive oil
Glaze
  1. 1 cup packed dark brown sugar
  2. 2 Tbsp. finely chopped garlic
  3. 1 Tbsp. tabasco
Vinaigrette
  1. 3 Tbsp. fresh lime juice
  2. 1 Tbsp. fresh orange juice
  3. 1 Tbsp. Dijon mustard
  4. 1 tsp. curry powder
  5. 1/4 tsp. black pepper
  6. 1/2 cup olive oil
Salad
  1. 3 navel oranges, peeled, white pith removed
  2. 6 cups baby spinach, trimmed
  3. 4 cups thinly sliced napa cabbage
  4. 1 red pepper, cut in thin strips
  5. 1/2 cup golden raisins
  6. 2 firm-ripe avocados, peeled and cut diagonally into thin slices
Salad
  1. 3 navel oranges, peeled, white pith removed
  2. 6 cups baby spinach, trimmed
  3. 4 cups thinly sliced napa cabbage
  4. 1 red pepper, cut in thin strips
  5. 1/2 cup golden raisins
  6. 2 firm-ripe avocados, peeled and cut diagonally into thin slices
Instructions
  1. To Prepare Pork: Preheat oven to 350 F. Combine salt, pepper, cumin, chili powder and cinnamon. Coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan. To Make Glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes. To Make Vinaigrette: Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly. For the Salad: Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1/2 cup vinaigrette. To Assemble Salad: cut pork at a 45 degree angle into 1/2″ slices. Line a large platter with dressed salad. Arrange sliced pork, oranges, and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
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Retirement: Twice as much husband and half as much money.

Chilled Minted Spring Pea Soup

Oh, the joys of spring – this is certainly one of them

Chilled Minted Spring Pea Soup
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Ingredients
  1. 3 Tbsp. butter
  2. 1 small onion, chopped
  3. 1 small leek, chopped
  4. 1 celery stalk, chopped
  5. 1 garlic clove, minced
  6. 3 cups petite peas, fresh or frozen
  7. 4 cups chicken stock
  8. 1 1/2 Tbsp. chopped mint
  9. 3/4 cup light cream
  10. salt and pepper to taste
  11. 6 sprigs mint
Instructions
  1. Melt butter in large saucepan. Add onion,leek and celery and saute until softened. Do not brown. Add garlic and gently saute for 2 minutes.
  2. Add peas, chicken stock and mint to pan and bring to a boil. Reduce heat and simmer about 10 minutes until peas are tender. In blender, puree soup in small batches. Strain through sieve.
  3. Stir in cream and chill. Season with salt and pepper. Serve in cold soup plates and garnish with mint.
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Stop the violins. Promote whirled peas.