NOVEMBER 11 • 2021 | 31

3 Tbsp. butter

2 cups chopped onions

3 pounds peeled, cubed winter 

squash, seeds removed (acorn or 

butternut are good choices. In a 

pinch, I have used frozen pureed 

squash.)

4 cups water, chicken or 

vegetable broth

½ tsp. nutmeg

Kosher salt and ground black 

pepper to taste
Optional toppings

Pepitas (pumpkin seeds)

A drizzle of whipping cream or 

half-and-half

Directions
Place butter in a large 
saucepan over medi-
um-high heat. Add onions 
and cook, stirring for 3 
minutes until the onions are 
softened. Add the squash, 
water, nutmeg, salt and 
pepper and bring the soup 
to a boil. Reduce the heat, 
cover and cook for about 
an hour or until the squash 
is very tender. (This is very 
important — if the squash 
is not very soft, the soup 
will not puree smoothly.)
Let the soup cool slightly 
and ladle some of it into the 
bowl of a food processor 
or the pitcher of a blender. 
Puree the soup until very 
smooth. Place the pureed 
soup in a clean pot and 
repeat the process until all 
the soup is pureed. Taste, 
adjust the seasonings and 
reheat until hot. To serve, 
ladle the soup in the bowl 
and garnish with the blue 
cheese and toasted nuts. 
Makes 6-8 servings.

INDIAN CORN SOUFFLE
Ingredients

6 large or 8 medium ears of corn 

(peeled) or 8 cups frozen corn 

kernels, thawed

1 large red bell pepper, chopped

1 small Poblano chile pepper

5 Tbsp. butter or margarine

¼ cup flour

1½ tsp. sugar

1 tsp. salt

1 tsp. ground cumin

1/8 tsp. ground cayenne pepper

1¾ cup milk or chicken broth

4 large eggs

Directions
Grill the corn over an open 
flame or on a grill until 
lightly charred on all sides. 
Allow to cool to the touch 
and, using a sharp knife, 
remove the kernels to a 
medium bowl. If using fro-
zen corn, toss the kernels 
with 2 Tbsp. olive oil and 
arrange on a rimmed bak-
ing sheet. Cook in a pre-
heated 425F. oven, turning 
once or twice during cook-
ing until the corn is lightly 
charred. Cool before using. 
Preheat the oven to 
375ºF. Spray a 3-quart, shal-
low casserole (or baking 
dish) with nonstick cooking 
spray. Set aside. 
Make the white sauce: 
In a medium saucepan, 
melt the butter over medi-
um-high heat. Whisk in 
the flour, sugar, salt, cumin 
and cayenne. Cook for 1 
minute, stirring constantly. 
Slowly whisk in the milk 
and bring the mixture to a 
boil. Reduce heat to medi-
um and cook the mixture 
slowly, stirring or whisking 
frequently, until thickened, 
about 5 minutes. Set aside. 
In a large bowl, beat the 
eggs with a whisk. Slowly 
whisk in the white sauce. 
Using a rubber spatula, fold 
in the corn and peppers. 
Adjust salt and pepper to 
taste. Gently transfer the 

mixture to the prepared 
baking dish and bake for 30 
minutes or until the soufflé 
is set and golden. Serve 
hot, immediately or warm 
(the souffle will deflate). 
Makes 8 servings.

BABY SPINACH, 
SHALLOT AND PEAR 
SALAD WITH PEAR 
VINAIGRETTE
Ingredients
Dressing:

½ diced, medium ripe Bartlett 

pear, unpeeled

6 Tbsp. dry white wine

3 Tbsp. fresh lemon juice

1 Tbsp. chopped shallots

1 tsp. Dijon mustard

½ cup extra-virgin olive oil

Salt and fresh ground pepper to 

taste

Salad:

¾ pound haricot vert (thin French 

green beans), trimmed

6 cups fresh baby spinach (about 

6 ounces)

3 ripe unpeeled Bartlett pears, 

quartered, cored and cut into 

¼-inch slices

¾ cup blue cheese (any variety), 

optional

1 cup walnuts, toasted

Directions
Make the dressing: Place 
the pear in the bowl of a 
food processor and pro-
cess until smooth. Add the 
wine, lemon juice, shallots 
and mustard and pulse to 
combine. With the motor 
running, drizzle in the oil 
through the feed tube. 
When all is processed, sea-
son to taste with salt and 
pepper.
Make the salad: Bring 
a medium pot of water to 
a boil. Drop the haricot 
vert into the water and 
cook for 2 minutes, or until 
tender-crisp and still very 
green.
Transfer the beans to a 
colander and rinse with 

cold water to stop the cook-
ing process. Drain well. 
Combine the beans, spin-
ach, pears, blue cheese and 
walnuts in a large bowl and 
toss well. Add the dressing 
and toss. Season to taste 
with salt and pepper and 
serve. Makes 8 servings. 

BRUSSELS SPROUTS 
ALMONDINE WITH 
SHALLOTS AND 
CRANBERRIES
This is by far my favorite side 
dish, topped with sauteed but-
tery almond slices.

Ingredients

½ cup dried cranberries or cher-

ries 

1 cup boiling water

2-3 pounds fresh brussels sprouts 

(trimmed and halved, if large; 

keep the loose leaves)

3 Tbsp. olive oil 

1 cup shallots or red onion, 

chopped

1 cup sliced almonds 

3 Tbsp. balsamic vinegar

1 Tbsp. fresh lemon juice

Salt and pepper to taste

Directions
Preheat the oven to 400ºF. 
Place cranberries in a 
small boil. Pour boiling 
water over and allow to 
soak while you prepare the 
rest of the recipe. 
Combine the brussels 
sprouts in oil in a large 
bowl and toss well. Add 
the shallots and toss again. 
Arrange the sprouts on a 
rimmed baking sheet and 
cook for 30 minutes until 
cooked through and lightly 
charred. Transfer to the 

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