Dish It

Things are always cooking here at Forty Weeks! We work hard – that is for sure. And when we entertain, we do that with the same passion and eye for perfection. So, in the spirit of the holiday (gobble gobble), I have asked the Forty Weeks family to share their favorite recipe of the season. Enjoy!

Julia Beck

Green Goddess Dip

I love to go a little retro – somehow, it always starts a conversation and makes people feel right at home. A few years ago, I started serving Crudités with Green Goddess Dip – the color is inviting, the flavor complex and it gets any gathering off to a great start!

 

3 tablespoons fresh lemon juice
2+ anchovy fillets
1 medium shallot
1 tablespoon rice wine vinegar
1-2 garlic cloves peeled
1 large ripe avocado, peeled and pitted
½ cup light sour cream
¼ cup chopped fresh Italian parsley
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
½ cup good olive oil

Cut Veggies – carrots, celery, red pepper, sugar snap peas, etc.

 

Gina Contursi

Curried Butternut Squash and Pear Soup

Savory, complex and full of good things – just like Gina. I suggest you serve this delicious soup in assorted antique tea cups to add even more ”wow”  to the meal as a unique passed starter!

  

 

Ingredients:
1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup half and half

 
1. Preheat an oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.  
2. Cut squash in half lengthwise; discard seeds and membrane. 
Place squash halves, cut sides down, on the prepared baking sheet. 
Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. 
Return the soup to the pot, stir in the half and half, and reheat

 

Laura Derrico

Sausage and Fennel Stuffing

Laura is the latest addition to our team. Much like stuffing  is essential to a perfect Thanksgiving meal, LD is indispensable to us at Forty Weeks! Laura is from a big family – expect this to feed many!

 

 

Ingredients:
1 pound sweet Italian sausage, casing discarded
1/2 stick (1/4 cup) unsalted butter
2 medium-large onions, chopped fine
1 1/2 pounds fennel bulbs (sometimes called anise, about 2 medium),  
stalks trimmed flush with bulbs and bulbs chopped fine (about 4 1/2  
cups)
2 teaspoons fennel seeds, chopped fine
1/4 cup Pernod or other anise-flavored apéritif
2 teaspoons dried thyme, crumbled
2 teaspoons dried tarragon, crumbled
5 cups corn bread for stuffing or packaged corn bread stuffing

 
1. In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer 
pink.
2. Transfer sausage with a slotted spoon to a large bowl.
3. Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, 
until fennel is softened, about 10 minutes.
4. Add apéritif, thyme, and tarragon and cook, stirring, until most liquid is evaporated.
5. Add mixture to sausage with corn bread or packaged stuffing and toss to combine well.
6. Season stuffing with salt and pepper and cool completely. Stuffing may be made 2 days ahead and chilled, covered. 
(To prevent bacterial growth do not stuff turkey cavities ahead.)

 

Jules Galpin

Harvest Pear Crisp with Candied Ginger

Jules is my better half – no doubt! And like this irresistible dessert, she completes almost anything we do! This one combines rich autumnal flavors for a perfect ending to your holiday meal!

 

 

Ingredients:

Topping:
1/2 cup all purpose flour
1/2 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup old-fashioned oats
1/2 cup coarsely chopped whole raw almonds
1/4 cup 1/4-inch cubes crystallized ginger

Filling:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
4 pounds firm but ripe pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)  

Topping

Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling.

Filling

Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13×9x2-inch oval baking dish. Sprinkle topping over pear mixture. Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

Recipe courtesy of Bon Appetit.com