Tuesday 12th October 2021.
October 12, 2021
My guest in the eight o’clock hour today is Fiona Clouder who is the COP26 Regional Ambassador. COP26 takes place in Glasgow Scotland in November and there is a lot riding on the outcome. I get the opportunity to find out what Fiona’s hopes are with regards to an outcome. Will we get away from the Blah, Blah, Blah and start seeing some positive sustainable action. We stopped the world to save us from Covid. Will we stop ourselves to save the world?
It is Tuesday so it is Feisty Foodie time with Sara… “We are squeezing out our last few days of summer with temperatures in the low mid 20’s and since Thanksgiving was yesterday here, there are hints of fall definitely in the air! Since I know we all love a good soup, this Creamy Butternut Squash Soup is a fall favourite, easy to do and ready in about 40 minutes…and with US Thanksgiving (and xmas) still coming up, this one is a keeper for your upcoming celebrations! While this soup is simmering you can out together this delicious Spinach, Beets and Goat Cheese Salad. Just be sure to get the beets roasting in advance! I’m going to leave the center of the plate recipes for upcoming shows and skip right to a luscious fall dessert…a twist on pecan pie, we’re going to make Gooey Pecan Squares!
Today’s cocktail is the perfect option to go with a Thanksgiving dinner or to just enjoy one evening on the terrace! It’s a Rosemary Maple Bourbon Sour! It pulls in some of the fall flavours, but can also be a delightful sweet, sour and herbacious combination just right for a random Tuesday! “
Creamy Butternut Squash Soup
One 2- to 3-pound butternut squash, peeled and seeded
1 clove garlic, crushed
1 medium onion, chopped
6 cups chicken stock
½ cup cream (optional)
Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add garlic and onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot and add cream (if desired). Stir and season with nutmeg, salt, and pepper. Serve.
TIP: Top with croutons or toasted petitas
Spinach, Beet and Goat Cheese Salad
3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil (plus 1-2 tbsp for roasting)
2 tablespoons sherry vinegar
1 tablespoon minced red onions
1/2 teaspoon Dijon mustard
4 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts, toasted
Kosher salt and black pepper
Preheat the oven to 400 degrees F.
Wrap the beets in foil packets with olive oil, salt and pepper and roast in the oven until tender, about 1 hour. Meanwhile, toast the walnuts over med-high in a frying pan and set aside. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Taste and season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.
Gooey Pecan Squares
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
3 shots bourbon
1 1/2 shots fresh lemon juice
3/4 shot dark amber maple syrup
1 large sprig of rosemary (plus 2 small sprigs for garnish)
Crush the large sprig of rosemary in your hand and add to the shaker.
Add the bourbon, lemon juice, maple syrup, and ice to above the level of the liquid and shake vigorously for 15 seconds.
Strain mixture into rocks glasses with ice and garnish with remaining rosemary sprig.