Roasted Squash Soup
1 large butternut squash (2 1/2-3 lb)
1/4 cup olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 tsp ground coriander
salt
1 can (13.5 oz) full-fat coconut milk (or 1 1/2 cups half-and-half)
2 cups vegetable broth, plus more as needed
1 tbsp lime juice or apple cider vinegar, plus more to taste
sour cream and toasted pumpkin seeds, for serving
Prick the squash with a fork and roast it whole at 400°F on a foil-lined pan, about an hour, until very soft.
Meanwhile, cook onion, garlic, coriander, and a big pinch of salt in the oil in a Dutch oven over medium heat until the onion starts to soften, ~5 min. Add coconut milk and broth, bring to a boil, then simmer on low.
Scoop out the squash seeds, peel off the skin, add the squash to the pot, and blend with an immersion blender. Thin with more broth if needed. Off the heat, stir in the lime juice or vinegar and salt to taste.
Top with sour cream and pumpkin seeds. Makes nearly 2 quarts.
Source: What Goes With What by Julia Turshen, p. 130
Pesto
1/3 cup pine nuts (or 1/2 cup walnut halves)
2 garlic cloves
1/2 tsp kosher salt
2 cups packed basil leaves, dried well
1/2 cup olive oil
1/2 cup grated parmesan
2 tbsp grated pecorino
1 tsp lemon juice (optional)
Toast the nuts in a dry pan until golden, let cool. Pulse nuts, garlic, and salt in the food processor until fine. Add basil, pulse in short bursts until minced. Stream in the oil with the machine running.
Stir in the cheeses and lemon juice by hand. Taste for salt. Toss with hot pasta off the heat, loosen with pasta water.
Keeps a week in the fridge under a layer of oil, or freeze it without the cheese.
Frank's Chocolate Chip Cookies
200g brown sugar
100g white sugar
115g (1 stick) unsalted butter, room temperature
4g vanilla extract
3g almond extract
2 eggs
7g salt
3g baking soda
3g baking powder
15g cornstarch
330g all-purpose flour
300g large chocolate chips (the bigger the better!)
Mix together the butter, brown sugar, and white sugar for 5-6 minutes until creamed and fluffy.
Add in vanilla extract, almond extract, eggs. Mix until combined.
Add flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined and no white streaks of flour remain.
Fold in the chocolate chips.
Scoop dough into 2oz balls and put on a parchment-lined tray or freezer-safe container. (Dan’s note: ~1.5 inch - idk if that’s 2oz but it’s worked well) Cover and freeze for at least 1 hour but ideally overnight.
When ready to eat, preheat your oven to 425°F.
Once preheated, place frozen dough balls direct from the freezer onto a baking sheet, sprinkle with flaky salt, and bake for 10 minutes. (D: 11 min was perfect in my oven. not 13. that burned a few.)
Let cool slightly before serving. Cookies will come out bulbous, crisp on the outside but gooey on the inside. (D: made 26 cookies last time)
Source: Frank James
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