Butternut Squash Bisque

What’s Cooking in Gail’s Kitchen? Food for Sharing: Butternut Squash Bisque! You’ll know this squash by its half-dumbbell cylindrical shape. Its tan skin can be tough to peel, so exert caution in preparation. This is nothing like peeling potatoes. I worked in small sections. Once the hard rind has been removed, cut the squash in half lengthwise and scoop out the seeds. From there, cutting into chunks is a breeze. As with anything, the first time can seem challenging, but once you’ve experienced the taste of the sweet buttery orange flesh, you’ll find yourself wanting more.

BUTTERNUT SQUASH BISQUE

Ingredients:

1 butternut squash, peeled, seeded, and cut in 1″ chunks

1 onion, chopped

1 green pepper, chopped

2-3 tablespoons olive oil

2 cloves garlic, chopped

1 teaspoon kosher salt

1/8 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

4-6 slices bacon, cooked and crumbled

1/2 teaspoon thyme

14 ounces chicken broth

2 tablespoons dry roasted sunflower seeds

Fresh thyme

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. In a large bowl, combine butternut squash, onion, and green pepper. Add olive oil and garlic. Season with kosher salt, seasoned salt, and cracked black pepper. Gently toss to coat evenly. Transfer to the baking sheet. Arrange in a single layer. Bake 15 minutes, turn over and bake 15 minutes longer until tender. In a large skillet over medium heat, cook bacon until brown and crispy. Drain on paper towels. Set aside. Working in batches, transfer cooked vegetables to a food processor. Pulse to puréed consistency. Transfer to a heavy bottomed 4-quart pan. Add thyme and chicken broth. Blend well. Bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Serve immediately. Garnish with bacon crumbles, sunflower seeds, and fresh thyme.

Carlo’s Bakery in New York, New York

Dining Outside the Home: Carlo’s Bakery in New York, New York! He’s the Boss, that’s for sure. Luscious cakes, cream-filled cannolis, chewy cookies, and countless culinary creations will have your head swimming from refrigerated display case to bakery case. Customers in line murmur, “I want this. I’ve had that” as their fingers point to the delicious pastries behind the lighted glass. In no time at all, by the time you snake your way up to the energetic staff, you’ll easily walk away clutching fifty dollars worthy of dreamy confections.

Acorn Squash with Wild Rice

What’s Cooking in Gail’s Kitchen? Food for Sharing: Acorn Squash with Wild Rice! When you talk about love at first bite, or rather, first sight, acorn squash sets the bar in the gourd family. With its rich jewel tones of Autumn, it looks as majestic on a dinner plate as it tastes. The sweet mellow flavor needs little or no seasoning. The biggest challenge I found was cutting the acorn squash in half. It is not for the weak-hearted. The rind to so hard, it is necessary to use a serrated knife and forcefully cut lengthwise in small slits until you have circled the entire squash. At that point you can connect the cuts to slice the squash until it splits. Go slow and take your time, lest you suffer from impatience with a minor injury. With that being said, go forth and partake in this gorgeous vegetable off-the-vine.

ACORN SQUASH WITH WILD RICE

Ingredients:

1/2 cup pecans, chopped

2 acorn squash, halved and seeded

2 tablespoons olive oil

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

2 tablespoons onion, minced

1 tablespoon olive oil

1/2 cup wild rice

1/2 cup brown rice

1 3/4 cups water

1/8 teaspoon sage

1/4 teaspoon thyme

2 teaspoons parsley flakes

1/2 cup dried cranberries

2-4 strips smoked bacon, crispy and crumbled

2 green onions, snipped

Instructions:

Preheat oven to 350°. Spread pecans on a baking sheet in a single layer. Toast for 5 minutes until brown. Remove from oven to cool. Carefully cut each squash in half crosswise. Scoop out seeds. Brush flesh sides of squash with olive oil. Season with sea salt and cracked black pepper. Place flesh side down on a baking sheet sprayed with nonstick oil. Cover with foil and bake for 45 minutes. Flesh will be soft when pierced with a fork. Meanwhile, sauté onions in olive oil a large saucepan over medium heat. Cook and stir until tender. Add wild rice and brown rice. Cook one minute. Do not burn. Add water, sage, thyme, parsley flakes, and dried cranberries. Cover and reduce heat to simmer. Cook 40-45 minutes until tender. Add pecans and crumbled bacon. Toss gently. Fill each squash cavity with wild rice mixture. Garnish with green onion snips and serve immediately.

Bocca di Bacco in New York, New York

Dining Outside the Home: Bocca di Bacco Theater District in New York, New York! Pay attention when a waiter tells you where he goes for dinner when he’s off work. It’s usually one of those best-kept secrets. If you don’t have a reservation, no worries. Snag a seat at the bar. Bartenders are usually pretty friendly, you can linger over drinks, and when you’re ready for dinner…they happily accommodate. Bocca di Bacco in the Theater District is hip, trendy, popular, and within walking distance of a Manhattan hotel. You’ll realize that as soon as you cross the threshold of this neighborhood trattoria, people flock here for a cozy atmosphere. Distant laughter and glasses clinking are cause for celebration. If Italian small plates are more your style, prepare to be amazed. Not everything is pasta, but it is Italian, so sit back and inhale the aromas.

Foods for Sharing

Whether you are making a seasonal dish for a casual dinner party or helping everyone relax with comfort food at the end of the day, home cooking is meant to be shared, in my opinion. It can be potluck-style entertaining or a weeknight meal where the kids pitch in. Reconnecting and exploring new flavors makes dining the quality time you hope it to be. Step into my kitchen where fresh ingredients, garden herbs, rich chocolate, and French butter are staples. I continue to be favored by the “Food Network” on Twitter, Snapshotsincursive@DornaGail, as well as Ina Garten’s The Barefoot Contessa, on Instagram @gail_dorna. Check out my “pins” on Pinterest @ Gail Dorna. Catch a glimpse of “Eating My Way Through the Alphabet: Foods For Sharing!” This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all my countless guests and devoted followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you find here in the next several weeks can be prepared very easily. Feel free to contact me with questions or comments. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: FOODS FOR SHARING!”

Trump Grill in New York, New York

Dining Outside the Home: Trump Grill in New York, New York! Truth be told, enjoying a meal at a destination restaurant on prestigious Fifth Avenue is all about the experience. The Trump Grill exists to be a lunchtime hotspot for busy shoppers, casual tourists, and thrill-seeking foodies. Located on the Garden Level of the world-class Trump Tower affords visitors a harmonious view of a 60-foot waterfall surrounded by flowers in bloom and unique retail shops. If you’re all in, begin with a signature cocktail like the “You’re Fired” oversized Bloody Mary. It pairs well with the Chopped Cobb entrée salad. The presentation is photo-worthy. The menu is filled with American classics from appetizers to desserts. In the end, relax, chat, linger, and enjoy food for the pleasure of it.

Zabaglione Parfait

What’s Cooking in Gail’s Kitchen? Timeless Classics: Zabaglione Parfait! That’s Italian. In English it translates to a decadent light custard, bordering on mousse, whipped into a parfait of romance-in-a-glass. Add fruit, toasted coconut, and a smidgen of nutmeg for a dessert that will have everyone exclaiming, “That’s Amoré!”

ZABAGLIONE PARFAIT

Ingredients:

1 cup heavy cream, whipped 3-5 minutes

3 egg yolks, beaten

3 tablespoons sugar

1 teaspoon lemon citrus peel, granulated

1 pinch nutmeg

2 drops almond extract

1/4 cup sweet vermouth, or almond liqueur

1/4 cup raspberry preserves

Fresh raspberries

French Vanilla Wafer Rolls

Toasted coconut

Instructions:

In a chilled bowl, beat heavy cream until it forms stiff peaks. Refrigerate until ready to use. In the bottom of a double boiler, bring water to a simmer and reduce heat to low. In the top of the double boiler, place eggs and sugar. Add granulated lemon citrus peel, nutmeg, and almond extract. Pour in sweet vermouth or amaretto liqueur. Whisk the custard mixture to create a light, fluffy consistency. Do not allow the water to boil. Continue whisking for 10 minutes, until the custard triples in volume. It will turn pale and frothy. The custard will be slightly thickened when ready. Set aside for 15 minutes. Gently fold the whipped cream into the cooled custard, reserving a portion for a garnish. The texture will appear like mousse. Place a dollop of raspberry preserves into the bottom of each parfait glass. Next, divide the custard equally between the parfait glasses. Top with fresh raspberries. Sprinkle on toasted coconut. Finish with a dab of whipped cream. Refrigerate until ready to serve. Dish up with a French vanilla wafer roll for nibbling.