November 2015

Pumpkin Soup plated

Curried Pumpkin Soup

Pumpkin soup prepared with a hint of curry and the richness of half and half is a satisfying meal for a cool fall evening. Add the ingredients, turn to the SOUP setting and the blender does the rest of the work for you. In less than six minutes you will have a ridiculously creamy soup heated to the perfect serving temperature. Pair it with crusty bread or a crisp pumpernickel panini with roasted turkey and Gruyere. Canned pumpkin is best to use, as fresh pumpkin varies widely in flavor and moisture content. Garnishing the soup is optional; toasted pepitas add… Read more

green beans

Green Beans with Lemon, Garlic and Pine Nuts

Busy weeknights often leave little time for preparing dinner. The secret to getting a meal together quickly is planning ahead. Typical plan-ahead meals are focused on the main course. You can also prep vegetables in advance to save time as well. Restaurant chefs love to blanch vegetables beforehand, because they can be sautéed quickly prior to serving. The technique also works well at home, especially for dinner parties, because having par-cooked vegetables handy allows you to get them to the table faster. If you decide to blanch vegetables, don’t skip shocking them in ice water, as it sets the green… Read more

Turkey Roulade

Turkey Roulade in the Wolf Gourmet Countertop Oven

If you are hosting a small, intimate Thanksgiving dinner, you may want to consider turkey roulade. Your butcher can butterfly the turkey breast for you, making the roulade even easier to prepare. The Southern-style stuffing combines cornbread, sausage, cranberries, pecans, and a splash of bourbon. Guests will enjoy this elegant presentation of perfectly cooked turkey wrapped delicately around a seasonal filling. It looks lovely sliced on a platter surrounded by fresh sage, rosemary, and thyme Roasting the roulade in the Wolf Gourmet countertop oven frees your main oven for other things, like pumpkin pies, dinner rolls, or perhaps some garlic… Read more

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

  A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother’s traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers’ virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles.   Carrots are always receiving attention due to their vibrant colors and heirloom varieties, and I love carrots, too, but… Read more


Glazed Carrots with Garlic and Ginger

Carrots are the kind of vegetable that can be made special with just a little effort. In recent years, there has been a resurgence of once-unfamiliar heirloom varieties like the fuchsia-skinned Cosmic Purple and the Dragon Carrot with a reddish-purple skin and bright orange interior. Many of these varieties grow throughout the summer, but fall is when carrots reach peak flavor. Cooler temperatures increase and concentrate their sugar content. Pick up some multicolored carrots to add vibrant color to your holiday buffet. These glazed carrots are simple to prepare. The garlic and ginger enliven the natural sweetness of the carrots…. Read more