butternut squash hazelnut ravioli in garlic parmesan broth

afaerytalelife:

Fairytale Recipes — Aschenputtel’s Linsensuppe (Lentil Soup)

After you and all your bird-friends have picked the lentils from the ashes and sorted the good ones from the bad, why not cook up a nice soup to enjoy after the royal ball?

Ingredients —

• 2 cups dry lentils, rinsed
• 3 slices bacon, diced
• ½ cup and 1 tablespoon onion, chopped
• 1 cup and 2 tablespoons celery, chopped
• 1 cup and 2 tablespoons carrots, chopped
• 9 cups of water
• 2 ¼ cups canned tomatoes
• 1 bay leaf
• 6 ¾ frankfurters, sliced
• salt to taste
• ground black pepper to taste

Directions —

1. Sauté bacon and onion.
2. Place lentils, bacon, onion, celery, carrots, water or stock, tomatoes, and bay leaf together in a large pot and simmer until tender, about 45 minutes.
3. Add sliced wieners and salt and pepper to taste, and continue cooking for about 10 minutes.

afaerytalelife:

Literary Recipes — * Farmer Maggot’s Mushroom Soup

“I know these fields and this gate!” Pippin said. “This is Bamfurlong, old Farmer Maggot’s land. That’s his farm away there in the trees.”

“One trouble after another!” said Frodo, looking nearly as much alarmed as if Pippin had declared the lane was the slot leading to a dragon’s den. The others looked at him in surprise.

“What’s wrong with old Maggot?” asked Pippin. “He’s a good friend to all the Brandybucks. Of course he’s a terror to trespassers, and keeps ferocious dogs but after all, folk down here are near the border and have to be more on their guard.”

“I know,” said Frodo. “But all the same,” he added with a shamefaced laugh, “I am terrified of him and his dogs. I have avoided his farm for years and years. He caught me several times trespassing after mushrooms, when I was a youngster at Brandy Hall.”
—The Lord of The Rings, by J. R. R. Tolkien.

Incredibly rich and creamy, a little of this soup goes a long way. The beef broth and smoked salt bring out the earthiness of the mushrooms, while the cheese and cream add to the wonderful texture. Consider serving with some crusty white bread to soak up every bit of soup from the bowl.

Ingredients —

• 2 tbs. butter
  
• 1 large onion, diced
• 4 oz. shitake mushrooms, roughly chopped
  
• 10 oz. crimini mushrooms, roughly chopped
  
• 2 cups beef broth
  
• 1 tsp. smoked salt
  
• 1 cup cream
  
• 1 tbs. sherry
  
• ⅓ cup finely shredded sharp cheddar, plus more for garnish

Directions —

• Melt the butter in a saucepan. Add the onion, then cook until they are softened but not yet brown.
  
• Add the chopped mushrooms and stir to coat them with the butter. Cover with the broth and cream, then add the salt, and bring to just under a simmer for 30 minutes.
• Using a slotted spoon, scoop out ½ cup of the cooked mushrooms and onions, and set aside as a garnish. Puree the rest of the soup, using either a submersible blender or a food processor. When the texture is smooth and creamy, add the sherry and the grated cheese, then stir to combine.
  
• Scoop into bowls, garnish with the reserved mushrooms, and shred a little extra cheese over the top.
  

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*It’s interesting to note that in March 1958, Tolkien had attended a “Hobbit Dinner” organised by Voorhoeve en Dietrich, a Rotterdam bookseller, where he was served “maggot-soup.” It was, of course, mushroom soup, named after Farmer Maggot and his renowned mushrooms, not a soup of vermin at all. However, it was quite an embarrassing moment for author and booksellers alike!

afaerytalelife:

Summer Recipes—  Grilled Butterflied Leg of Lamb with Herb Rub

The flavour of this grilled butterflied leg of lamb is amazing. The overnight herb rub soaks into the meat, giving each bite notes of rosemary, garlic, oregano and mint. The fire of the grill chars the meat, producing a beautiful crust on the outside while cooking the meat perfectly on the inside.


Ingredients—

• 4 lb. lamb leg, boneless, butterflied*, and trimmed of excess fat

Herb Rub:

• ¼ cup mustard
• ¼ cup extra virgin olive oil
• ¼ cup chopped fresh oregano
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh rosemary
• ¼ cup fresh chopped thyme
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 2 cloves of garlic


Directions—

• Lay lamb out flat on a tray. Puree all the herb rub ingredients in a food processor. (Alternatively, finely mince the herbs and garlic with a knife and then stir in the rest of the ingredients.) Spread the herb rub evenly over the lamb on both sides. Cover the lamb and put it in the refrigerator overnight.

• About one hour before grilling, take the lamb out of the refrigerator and let it sit on the counter.

• Heat up the grill. For a gas grill, turn all the burners to the high setting and allow it to heat for 15 minutes.

• Wipe off most of the herb rub from the lamb. Some should still be coating it, but just a thin layer. Turn the grill down to medium high and put the lamb, fat side down, on the grilling surface. Cover and grill for 3-4 minutes, or until well-seared. Then turn the lamb over and grill, covered, for about 8 minutes more. Check the temperature and grill for 2 minutes more if needed. For medium rare, the lamb should be 125-130°F. When done, let the lamb rest for 10 minutes and then slice.


*Recipe Note  — I usually buy a boneless leg of lamb and butterfly it myself. To butterfly the lamb, open it up to lay it flat and then make a few cuts into the thickest parts of the meat, stopping each cut at about the thickness that you wish the meat to be. Don’t cut too deep or all the way through. This will flatten out the meat some more so it will cook more evenly. Then trim away the excess fat and you’re ready for the herb rub.

afaerytalelife:

Recipes― Honey Spice Glazed Salmon


Ingredients —

• 1½ teaspoon smoked paprika
• 1½ teaspoon kosher salt
• ¾ teaspoon dry mustard
• ½ teaspoon (1 teaspoon for more spice) ground cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground oregano
• ⅜ teaspoon black pepper
• 1 lemon, separated
• 2 tablespoons or less honey
• 1 wild sockeye salmon fillet, with skin (½ whole fish)
• Olive oil cooking spray
• Oregano sprigs for garnish


Directions —

• Turn the oven on high broil.

• Mix the first seven ingredients in a bowl to make the rub. Scrape off the scales on the salmon skin in the sink. Rinse and then dry the fish with a paper towel. Squeeze some lemon juice on the fillet. Sprinkle the rub on the fish generously on both sides. Rub with your fingers. Let sit in the refrigerator for about 30 minutes.

• Mix 1 teaspoon of lemon juice with 2 tablespoons of honey in a small bowl. Set aside.

• Line a baking pan with aluminum foil. Spray the foil with the olive oil cooking spray. Lay the fish on the pan and spray the fish with the oil. Place 4 slices of lemon on the top of the fillet. Broil it for 4½ minutes.

• Open the oven and pull the rack out halfway. Pour the set aside mixture of lemon and honey on top of the fish and return to broil for another 1½ minutes, or until slightly charred.

• Transfer fish to a serving platter and garnish.

Recipes―Creamy Chicken Mushroom Soup


Ingredients —

• 3 tbsp. butter
• 3 cloves garlic, minced
• 8 oz. baby bella mushrooms, sliced
• 1 yellow onion, chopped
• 3 large carrots, sliced into ¼″ rounds
• 2 stalks celery, chopped
• 1 tbsp. fresh thyme leaves
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup milk
• 1 cup basmati or jasmine rice
• 2 boneless, skinless chicken breasts


Directions —

• In a large pot or Dutch oven, melt the butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 3-4 minutes, then add garlic and thyme; stir until fragrant, about 1 minute. Season generously with salt and pepper.

• Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk; season with salt and pepper to taste. Add rice and bring to a simmer, until rice is tender and chicken is cooked through.

• Adjust seasoning and serve.

Baked Chicken with Garlic and Cherry Tomatoes

Serves 4 - 6

Ingredients:

• 1 1/2 pounds combo of chicken drumsticks and thighs
• 1 cup halved cherry tomatoes
• 4 cloves garlic roughly chopped
• ½ teaspoon kosher salt
• ¼ teaspoon fresh cracked black pepper
• 1 tablespoon olive oil
• 2 tablespoons dry white wine

Instructions:

1. Preheat oven to 325 degrees.
2. Rinse and pat dry the chicken.
3. Place chicken in a baking dish. Place tomatoes around chicken. Sprinkle with chopped garlic. Sprinkle with salt and pepper. Drizzle with olive oil and white wine. Cook for 45 - 60 minutes or until chicken is cooked through. If it starts to brown too much place foil on top to prevent burning. Serve.

Enjoy!