Saturday, October 02, 2010

The perfect Friday night dinner

Everyone has favourite thank-God-I-have-2-days-off meal. Most times, we tend towards pizza, but yesterday we were feeling to lazy even for that.

Thankfully, I'd hit up one of my favourite shops on Thursday: Nancy's Cheese. It was here that I was introduced to the joys of sheep cheese. It's so much better (read: less gamey) than goat.


Best of all, Nancy always gives samples of whatever it is you're looking to buy! And I'm definitely a girl who loves her samples.

So, Thursday, I spent the better part of 40$ on 4 wedges of cheese.

I regret nothing.

Friday Night Dinner
Sweet, delicious Friday:
  • a bottle of Malivore Gamay
  • one sliced Honeycrisp Apple
  • pumpkin pecan bread from Whole Foods
  • Beemster XO cheese - cow's milk aged gouda with butterscotch notes
  • Moliterno - sheep's milk cheese with truffle
  • Zamorano - unpasteurized sheep's milk cheese
  • Brie - unpasteurized cow's milk
  • tarragon orange olives
Life is good.

As a bonus, here's Thursday night's dinner recipe. It's amazing and was also served with delicious cheeses.

Roasted Butternut Squash & Shallot Soup

From Cooking Light

Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients

  • 4  cups  (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
  • 4  large shallots, peeled and halved
  • 1  (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2  cups  fat-free, less-sodium chicken broth
  • 2  tablespoons  (1-inch) slices fresh chives
  • Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Nutritional Information

Calories: 112 (20% from fat)
Fat: 2.5g (sat 0.4g,mono 1.7g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 22.4g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 1.6mg
Sodium: 266mg
Calcium: 84mg

2 comments:

Keith said...

soup looks so tasty! I can't wait to get back home and be familiar with cookbooks and ingredients. I swear I will cook so much more then I did before!

Alyson said...

Are you coming home for Christmas?

Related Posts Plugin for WordPress, Blogger...