From EatingWell: January/February 2009 http://www.eatingwell.com/recipes/baja_butternut_squash_soup.html This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesùs González, Chef of La Cocina Que Canta at Rancho La Puerta.
I love cornish hens and think that they are forgotten at times. So, I tried to create a dish with a lot of my favorite fall flavors. Roasted poultry, squash, rich herbs, fruits, grains and fall greens. I love this with a sauteed kale on the side and baked apples for desert. One of the easiest best desserts. This is a great elegant meal that kids love and adults as well. Who doesn’t love eating their own mini chicken … Elegant but still great comfort food.
Tasty way to prepare game hens, easy to prepare, crusty skin, with a sweet and sour glaze. Hope you like it, I know my fellow Jakes do.
This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.
I’m a big fan of bone marrow in the winter. Combined with the turnip it gives you that comforting-feel-good warm feeling, just perfect to get through a cold grey winter day.
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