Butternut Squash Bisque

This is a great fall recipe…and one we get many compliments on this time of year!

In roasting pan combine Butternut Squash (peeled, seeded, and large diced) with White Onions (large diced). Roast in oven at 350-400 degrees until Squash is 3/4 of the way cooked. (Roughly 20-30 minutes).

Remove from oven and add Maple Syrup, Brown Sugar, Cinnamon, and Nutmeg. Mix thoroughly. Put back in oven until Squash is fully cooked and sugar mixture becomes a glaze.

Remove from Roasting pan and put in Stock Pot. Add vegetable stock. Simmer for 1 1/2 to 2 hours. Remove from stove and carefully blend soup in blender (only fill blender 1/2 way). Put back on stove and adjust seasoning to taste with salt and pepper and any of the previous mentioned ingredients. If soup is too thin thicken with roux (equal parts of flour ?& butter cooked in pan - used as thickening sauce). If soup is too thick adjust consistency with vegetable stock. Finish with Heavy Cream. Serve Hot.

Grilled Tilapia Fillet with a Fennel & Red Pepper Slaw

Ingredients (Makes 1 serving)

5-7 oz Tilapia Fillet (Boneless and Skinless)

Seasoning of choice (Salt & Pepper with fresh Lemon Juice / Old Bay)

1/2 Tsp Extra Virgin Olive Oil

1 clove Garlic (chopped)

1 bulb Fennel (cored & julienned)

1 white Onion (julienned)

1 Red Bell Pepper (julienned)

2 Scallions (sliced on bias)

1 1/2 oz Anisette Liquor or Sambuca (optional)

To Taste - Salt & Pepper

1 Tsp Black & White Sesame Seeds (optional)

Preparation

Preheat Grill

Heat Oil in Saute pan and add chopped garlic. Cook until garlic is lightly browned.

Add Fennel, Onion, and Red Bell Pepper. Saute until vegetables start to soften and become translucent.

De-glaze pan with Anisette and reduce liquid until it is almost completely gone. *If cooking on a gas stove, use caution. Alcohol will catch fire if it comes in contact with flame.

Remove from heat and toss in scallions and sesame seeds. Add Salt & Pepper to taste.

Reserve and keep warm.

Season Tilapia as desired.

Make sure to lightly oil grill to prevent sticking.

Grilled fillet, turning to achieve grill marks until fully cooked.

Top fillet with warm Fennel slaw. Serve with your choice of accompaniments.

Parmesan Crusted Chicken with a Sage Lemon Butter Sauce

A River Stone Manor Favorite:

(Makes 4 servings- prep time 1 hour)

Ingredients:

4 – 5 to 6oz Boneless Chicken Breasts (pounded)

Seasoned Flour to Dust Chicken

3 Eggs

3 Lemons (Zest + Juice)

3 cups Japanese Bread Crumbs (Panko)

½ cup Parmesan Cheese

1 Tbs Salt & Pepper

3 Tbs chopped Parsley

½ cup Olive Oil for Sautéing

Procedure:

Combine Eggs, Lemon Zest and juice of 3 Lemons and whisk together. Combine Panko Bread Crumbs, ¼ cup Parmesan Cheese, Salt and Pepper, and chopped Parsley. Dredge Chicken in Seasoned Flour and place in egg mixture and refrigerate for 1 hour. Remove Chicken from Egg Mixture and Coat with Bread Crumb Mixture. Pan sear Chicken in Olive Oil for approx. 2 minutes per side or until golden brown. Remove and top with remaining Parmesan Cheese and finish in 300° oven for 10 minutes. Serve with Sage Butter Sauce and Fresh Lemon slices.

Sage Lemon Butter Sauce

Ingredients:

3 Tbs shallot or sweet onion (minced)

1 Tbs unsalted Butter

½ cup Dry White Wine

½ cup Heavy Cream

½ cup Chicken Broth

3 Tbs Lemon Juice

Pinch of Sugar

2 Tbs chopped Fresh Sage

4 Tbs unsalted Butter (to Finish)

Salt and Pepper

Procedure:

Sauté shallots in 1 Tbs butter over medium heat (2-3minutes). Add wine, lemon juice, and 1 Tbs chopped sage and bring to a boil. Reduce heat to low and add heavy cream and broth and cook until reduced by ½ and slightly thickened. Remove from stove and whisk in 4 Tbs Butter (1 at a time). Finish with remaining 1 Tbs sage and salt and pepper if needed.