Hello! Kelsey here chiming in from Happyolks.com. I’ve got soup on the mind as the the weather fades and leaves line the streets. It’s sweater weather, as they say. Soup weather too.
There is nothing more satisfying on a crisp autumn day that a bowl of warm soup and a glass of wine with friends, am I right? Today I’m sharing a recipe for Miso Butternut Squash that pairs perfectly with K-J AVANT Chardonnay. A familiar classic is elevated with a hint of umami from the miso (a traditional Japanese seasoning/paste produced by fermenting soybeans with salt and the fungus Aspergillus oryzae and sometimes rice, barley, or other ingredients). I think Miso makes everything it touches a bit more special.
Preheat the oven for 400.’ Toss prepared squash cubes in 2 tablespoons olive oil. Bake for 20-30 minutes until just starting to brown around the edges.
In a heavy, large pot over medium-high heat, combine onions and 2 tablespoons olive oil to caramelize. When onions begin to brown, add thyme, apple, garlic, and half of the butter. Continue to simmer, stirring frequently. After 10-15 minutes stir in miso paste. Mixture will be sticky and clumpy for a bit. Add roasted butternut squash. Stir again. Pour in a bit of the broth to deglaze, then add the rest of the broth. Add a dash of salt and pepper. Simmer over medium-low heat, covered, for 20-25 minutes.
Puree in batches in a high powered blender. Thin as needed with filtered water. Transfer pureed soup to a serving vessel. Garnish with chives, micro basil, and hot sauce as desired.
Hola! Vianney from sweetlifebake.com here to share with you a fall inspired pasta dish that is pure comfort. Enjoy!
We’re celebrating the arrival of fall with comfort in a bowl. Nothing screams comfort more that a perfectly cooked pot of al dente cooked pastas tossed with a rich, savory sauce. Mexican chorizo in all its glory is sautéed with onion, garlic and cumin. Stir in chickpeas, a pass of heavy cream along with cooked pasta this recipe is simple to make. Begin by bringing a large pot of water to a boil, pour yourself a glass of K-J AVANT Red Blend and let’s eat.
Mexican chorizo is made from ground pork, beef or soy and can be used to make breakfast tacos, queso, in tacos or in pasta. Made with ground ancho chiles, guajillo chiles, ground cumin and coriander chorizo can be found in near the breakfast meats at your local grocery store.
1 (14.5 ounce) can of chickpeas, drained and rinsed
Fill a large pot with lightly salted water and bring to a rolling boil, stir in rotini; return to boil and cook under pasta is cooked but still firm, about 11 minutes. Drain, set aside.
While pasta cooks, place chorizo over medium-high heat in a nonstick pan and fully cook, breaking up chorizo with wooden spoon. When fully cooked remove from pan and drain on a paper-towel lined plate. Remove all but 1 teaspoon fat from chorizo and return pan to heat, add onion and garlic, sauté until soft and translucent, about 4 minutes. Add chicken broth and cumin and bring to a boil. Reduce heat, stir in heavy cream, season with salt and pepper, add chickpeas and simmer until chickpeas heat through. Add pasta, toss to coat and serve warm with grated parmesan.
Hola! Vianney from sweetlifebake.com here to share with you a fall inspired shaved salad, Enjoy!
Fall is here! Living in South Texas this means a break from the grueling summer temperatures, which makes us Texans happy, really happy. Fall also makes me crave slow cooked meals, oven baked goodies and comforting dinners brimming with fall flavors. This shave salad paired with K-J AVANT sauvignon Blanc would be a welcome addition to your fall table and can be made in less than fifteen minutes. Thinly sliced vegetables provide a light touch to the salad while the vinaigrette wraps the complete dish in blanket of warmth with guajillo chiles.
Tip: Reduce your prep time by assembling the vinaigrette over the weekend, store in fridge until ready to serve
Guajillo chiles are a favorite among Mexican cooks – smokey with a tangy bite, guajillos are an ingredient you need to try. I keep my guajillo chiles stored in a large resealable plastic bag in the freezer and use them to flavor my stews, salsa, pozole and to make this vinaigrette. Try this vinaigrette tossed with quinoa and a mix of steamed vegetables for a tasty lunch or serve drizzled over salmon.
Tool Tip: A mandoline makes slicing the vegetables a flash, a few careful swipes across the sharp blade and your all set.
2 cups fresh spinach, julienned (sliced into thin strips)
Ingredients for Vinaigrette:
2 dried guajillo chiles, stem removed and seeded
2 garlic cloves
¾ cup olive oil
Juice from 1 lime
¼ cup sherry vinegar
3 tablespoons honey
Place guajillo chiles in a small saucepan with two cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, cover and cool completely. Place rehydrated chiles, garlic, olive oil, sherry vinegar and honey into a blend. Blend until smooth, season with salt and pepper. With a sharp knife thinly slice zucchini, squash and mushrooms and place in a bowl along with spinach. Drizzle with half the vinaigrette and toss. Serve garnished with parmesan and additional vinaigrette.
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