Lao Eggplant Dip

Makes appx 1.5 to 2 Cups

This is a dish very common in Laos.  Some traditional ingredients have been replaced by ones found more commonly American or European markets, but the taste is very similar. 

Ingredients
1 Large Eggplant
8 Drops Worcestershire sauce
4 Ts Lemon
1/4 Ts Salt
1 Ts Chili Powder
1/2 Ts Black Pepper
2 Ts Coriander (Fresh is Preferred)
3 Ts Scallions (Chopped)
3 Cloves Garlic

Mortar and Pestle

Directions
Roast eggplant until it is dark brown on all sides and the skin is easily removed.  Allow the eggplant to cool and then remove the skin and then pulverize the pulp in the mortar and pestle. 

After the eggplant flesh has been pulverized, add the Worcestershire sauce, lemon, salt, chili, and the pepper.  If the coriander is fresh, chop it finely and then add it to the mixture.  The same should also be done with the scallions.  For the garlic, make sure that all of the skin has been removed, crush the cloves with a kitchen knife and then add them to the mixture. 

Use the mortar and pestle to incorporate the garlic.  You should be able to completely pulverize the cloves so that the garlic is completely incorporated into the mixture.

Allow the mixture to cool in the refrigerator for a few hours. 

This dish is traditionally eaten with balls of sticky rice, but would be tasty with chips or crackers as well.

Enjoy.

Spudnuts

Makes 1 Dozen Spudnuts

Ingredients:
1 Large Potato
4.5 Cup Flour
1/3 cup+ 1 Tb Sugar
2/3 Cup Milk
1 Ts Lemon
1/3 Cup warm Water
1 Sachet of Yeast
2 Eggs
Pinch Nutmeg

Oil for cooking

Directions:
Peel potato, cut into small pieces and boil until soft.  Drain the water and puree the potatoes in a blender.  After the potato is pureed, put it off to the side and allow to cool.

In a glass, mix the yeast with a Tb of sugar and 1/3 cup warm (but not hot) water.  Allow the yeast to bloom and the liquid to foam at the top.  This will take 5-10 minutes.  Place the yeast off to the side while it is blooming.

In a saucepan, heat the milk on low.  Add 2/3 Cup of sugar to the milk and allow it to dissolve.  Once the sugar is dissolved in the milk, turn off the heat.  Once, the sugar is dissolved, place the mixture off to the side.

In a mixer or kitchenaid add the flour, then the potato, eggs, sugar/ milk mixture, yeast/ water, lemon and nutmeg.  As you are adding the ingredients, mix on low.

Allow the ingredients to form a dough and then allow the dough to rise in a warm location for 60 minutes.

After the dough has risen, roll it out in batches on a flat surface.  The thickness of the dough should be about 1 cm.  Use a dinner glass to cut out the doughnut and a cap from a plastic soda or water bottle to cut out the hole.  Excess dough can be reused.

Fry the dough in a frying pan on medium low heat.  There should be about 1 inch of vegetable oil in the pan.  Spudnuts will take about 4 minutes to cook (2 minutes of each side).

After the spudnuts have cooled and dried, you can add a glaze.

A delicious and effective glaze can be made with these ingredients:
3 Tb Butter
6 Tb Sugar
6 Tb Milk
1/2 Ts Vanilla
1/2 Ts Corn Starch

Glaze Directions:
Melt the butter.  Once the butter is melted, add the sugar.  When the sugar is dissolved, add the milk.  Lastly, add vanilla and corn starch. 

Briefly simmer of medium.  Allow the glaze to cool and then dip each spudnut into the glaze.

After the spudnuts are glazed, briefly allow them to cool and  then you are ready to eat!

Scallion Pancakes

Makes 5 Pancakes

Ingredients

2 Cups flour

120 Ml Warm Water

1/2 package of yeast

10 Scallion stalks

1 Ts Brown Sugar

1/2 Ts brown sugar

1 Tb Salted Butter

10 Ts Butter

Directions

Combine the water, 1 ts sugar and yeast and let it bloom for about 5 minutes.  After 5 minutes,

in a mixing bowl, combine the liquid with the 2 cups of flour.  Mix the two thoroughly and let the 

newly created dough rise for 20 minutes.  

While the dough is rising, clean and mince the scallions and combine the minced scallions with

1 Tb of butter and 1/2 Ts brown sugar.   

After the dough has risen, separate it into 5 same sized pieces.  One at a time, roll the dough out

on a floured surface into a disc with approximately a 4.5 inch diameter. Evenly apply 1 Tb of the 

scallion/butter/brown sugar mixture to the top of the dough and then roll the dough up.  Then, take the roll

and roll it a second time, lengthwise.  Lastly, roll the dough back out into a disc with a 4.5 inch diameter.

The purpose for the rolling is the a) evenly distribute the scallions and to b) create layers within the dough.

Cook your scallion pancake in a frying pan on low.  Fry the pancake with butter (Approximately 2 Ts for each

 pancake).  Cook both sides until they are golden brown.

After your pancake is cooked on both sides you are ready to eat. Make sure to eat it warm and fresh!

Gnocchi

Serves 5 People

Ingredients

4 Small/ Medium Sized Potatoes

400 grams of flour

1 Egg

1/2 Ts Salt

Directions

Boil the potatoes on medium heat until they are fork tender.  Once they are soft and cooked,

remove them from the burner, drain the water and let the potatoes cool.  When the potatoes are cool,

peel all of the skin from the potatoes.

Next, place your peeled potatoes into a food processor and blend them until they are smooth.

After the potatoes are pureed you can add your egg.  And, after the egg is added, you can start

to add the flour.  Make sure that the food processor is running on low and add the flour in small 

batches.

Remove the dough from the food processor and place it on a floured surface.  The flour will help

prevent any sticking.  On the floured surface, roll your dough out into a rope (or ropes) which has 2 cm in diameter. 

After rolling out your dough, cut pieces from the rope(s) at 2 cm intervals.  

Before each piece cut can truly be considered gnocchi, they need to be shaped.  Make sure that each piece has 

an ovular shape and that the top is indented with the back of a fork.

To cook, place the gnocchi in boiling water.  When the uncooked pasta is first added to the water it will sink.

When it is almost cooked, it will rise.  The rising is a good indication that you are almost done.  The cook

time will probably be about 4 minutes, but be certain that your gnocchi is totally cooked through.

After the Gnocchi is coked, you can combine it with your favorite sauce and you are ready to eat!

Macanese African Chicken

Ingredients

Chicken (2Lb) 

Marinade

Tb Shallots (Chopped)

Ts Chinese 5 Spice

5 Garlic Cloves (Crushed)

Pinch Salt

Ts Chili (Crushed)

Ts Oil

Ts Italian Spice

Ts Paprika

Sauce

5 Tb Shallots (Chopped)

1/2 Cup Coconut (Shredded)

2 Tb Peanut Butter

1.5 Tb Chili (Crushed)

1 Red Bell Pepper (Sliced into 1 inch slivers)

1 Tb Paprika

Ts Tobasco

1/4 Cup Chicken Stock

5 Cloves Garlic (Crushed)

1/2 Ts Lemon Juice

2 Tb Oil for cooking

Directions

Combine the chicken with the marinade.  Place the spiced chicken in the refrigerator and allow it to rest for up to 24 hours.  A note on the chicken: you can use any cut, but I used half thigh and half leg meat.

Next, sautee the red bell pepper until it is soft.  Then, place it off to the side.

In a mixing bowl, combine all of the ingredients for the sauce and stir until the sauce is smooth and consistent.  Again, place this off to the side.

You now have the red bell pepper and the sauce placed off to the side.

In a large, deep frying pan heat approximately 2 Tb of cooking oil to cook your chicken.  Add the chicken pieces one at a time and brown the chicken on medium high heat.  Cook the chicken until it is brown on each side.  After it has browned (but not necessarily cooked through), add the sauce to the pan.  Reduce the heat and allow the chicken to cook in the sauce for approximately 30 minutes.   Just before cooking comes to an end, you can add the red bell peppers.

Because the sauce is a bit thick, you need to make sure that you stir occasionally.  Also, make sure that the sauce does not render down too far while it cooks with the chicken.

After the the chicken and sauce cook together for 30 minutes, you are ready to eat. 

Fresh Ricotta

Before beginning this recipe, I must admit that the ingredients and steps here actually, officially, make a "queso fresco".  Ricotta is normally made by "recooking" whey, but the difference between using this easy to make cheese in lieu of store bought ricotta or a more labor intensive recipe (with the whey) is almost negligible.

Makes approximately 3/4 pound of Ricotta Cheese.

Ingredients
1 Half Gallon (2 Liters) of fresh whole milk
1/4 Cup of Vinegar
1/2 Ts Salt

Cheese Cloth

Directions
Before starting this recipe you should take a large piece of cheese cloth and place it in a large bowl and put it to the side.  When your milk/ cheese is ready to be strained you will need to pour the liquid into the lined bowl to separate the ricotta from the whey.

Heat the milk in a large pot on medium heat, stirring from time to time.

When the milk starts to steam, add the vinegar, stir and remove the pot from the heat.

Allow the pot to sit for approximately 2 minutes while the milk separates.

Using a ladle or measuring cup pour the contents of the pot into your lined bowl.  Continue to do this until all of the liquid from your pot has been poured into your lined bowl and is being strained.

Allow the cheese in the cheese cloth to drip and drain for 10-15 minutes.

 After it has drained, you are ready to eat, use your cheese.

Chicken Marbella

Serves 5

Ingredients
2 Lb of Chicken pieces (I used a mix of breast and small drumsticks)
1/8 Cup Red Wine Vinegar
4 Garlic Cloves (Crushed)
2 Bay Leaves
8 Prunes (Scored)
8 Green Olives (Halved)
Pinch Salt
Pinch Oregano
1/8 Cup Olive Oil
Splash of Olive Juice
1/3 White Wine
1/8 Cup Brown Sugar

Directions
Marinate the chicken overnight with everything except for the wine and brown sugar.

The next day, remove the chicken from the refrigerator and pan sear the pieces, in a large, deep welled frying pan (with some vegetable oil) until they are brown on each side.  I would suggest that when you sear the chicken that you transfer as little marinade as possible into the pan with the chicken.

Then, after the chicken has browned, lower the heat on the burner, and add the brown sugar and wine.  Also add any marinade left over in the bowl.  Partially cover the pan and allow the chicken to braise and the liquid to cook down for approximately 20-30 minutes. 

When the liquid has cooked down by approximately 3/4 you are ready to eat.

Fried Potstickers

Makes 20 Potstickers

Ingredients
1/2 Lb of Braised Beef (see previous recipe) minced
2 Tb Shredded Carrot
1.5 Tb Mayonnaise
2 Tb Cheddar Cheese
2 Tb Bbq Sauce
2 Tb Glass Noodles (Cooked)
1 Tb Shredded Cabbage

20 Wonton Skins

2 Eggs (beaten)
Bread Crumbs

Directions
Mix the sauce, noodles, cabbage, carrots, beef, mayonnaise, and cheddar cheese.  This is your filling.


Take a Wonton skin and brush it with water.  This will allow it stick and seal more easily.  Now, add approximately 1 Ts of the filling mixture to the bottom third of the Wonton.  Now, fold the Wonton skin over with the next third of the skin, so that the last third is still protruding.  Be sure that the Wonton skin is sealing itself and that there are no air pockets.  Lastly, fold the last third over the first fold.  Thus, the filling is encased and sealed in the Wonton skin.  The folds you are doing here are similar to how you would fold a letter to place in an envelope.  Lastly, connect the two ends to make a "ring".  You may want to even consider wrapping the Wonton around your finger.

Now, cover the potsticker in an egg wash and cover it with bread crumbs.

Lastly, cook the potsticker in hot oil until golden brown.  Once it cools you are ready to eat!

Braised Beef

This recipe creates a tender braised beef that can be used in other recipes.

Ingredients
1 Lb Stewing Beef
16 Oz Light Beer
300 Ml Beef Broth
1/2 Onion, Finely Cut
1 Ts White Wine Vinegar
2 Ts Brown Sugar

Directions
Add all of the ingredients to a medium pot and cook on low for 2.5-3 Hours.  As your reach approximately the 2.5 hour mark, test the tenderness of the beef to see if it is ready.  The beef should be so tender that you do not need a knife to separate it.

After the meat is ready strain it and retain the liquid.  Then separate the beef from the onions.  The onions can be retained or discarded.

The meat can now be used as an ingredient in other recipes.  The cooking liquid can be reduced and mixed with ketchup, Worcestershire sauce, hot sauce, and brown sugar to make a barbecue sauce.   

Beef Burgundy

Ingredients
1 Lb of Stewing beef (Cubed)
500 Ml Red Wine
250 Ml Low Sodium Beef Broth
2/3 Onion
1 Large Carrot
2 Potatoes

Directions
In a medium pot, pour in the wine and broth and heat at medium-low heat.  Cut the onion into small, 1 cm pieces and add to the pot.  Also, add the beef to the pot at this time.

Cover the pot and allow the beef to cook in the liquid for approximately 2.5-3 hours.  I would suggest that you start to check the tenderness of the beef at about the 2 hour mark.

For your carrots and potatoes, peel them and cut them into 2 cm pieces.  Try to make sure that the pieces are approximately the same size. The vegetables should be added about 10 minutes before the beef is fully tender.  Thus, it should be added at about the 2 hour and 20 mark.  Also, I would suggest adding the carrots about 3 or 4 minutes before the potatoes as they take a little bit longer to cook.

After the vegetables and beef are cooked, make sure that the stewing broth is the correct consistency.   The liquid remaining should be able to coat a spoon.  Thus, if not enough has cooked down, make sure to raise the heat at the very end of the stewing process to cook down the liquid. 

Sticky Buns

Ingredients 

Dough

1/3 Cup Milk

Tb Butter

Pinch Salt

2 Heaping Tb of Sugar

3 Cups Flour

Egg

2/3 Pack of Yeast + 1 Tb Sugar + ¼ Cup Warm Water

Filling

1.5 Tb Melted Butter

3 Tb Sugar

1.5 Ts Cinnamon

Topping

2 Tb Melted Butter

1.5 Tb Sugar

1 Cup Soaked Raisins

1.5 Tb Brown Sugar

Directions

Make sure that you have your yeast prepped and ready to go with this recipe.  So, firstly, add the yeast sugar and warm water together.  It will take about 5 to 10 minutes to bloom.

In a small frying pan heat the milk to a simmer.  Add the tb butter, pinch of salt and 2 (heaping) tb of sugar to the milk.  Stir on medium heat until the butter melts and the sugar has dissolved.  After the butter melt and the sugar dissolves, turn off the heat and allow the liquid to cool.  When the milk/butter/sugar mixture has reached room temperature, combine it with the yeast in a Cuisinart.  Also at this time, add an egg to the other two liquids in the Cuisinart.

Note: for the Cuisinart, you want to use the plastic dough blade.

Turn the Cuisinart on low and add the flour a few tablespoons at a time making sure that it is blended before adding more. 

After all of the flour has been added, allow the dough to "knead" in the Cuisinart for another minute or two.  When you remove the dough from the cuisinart it should be slightly sticky and have a good elasticity. 

Now, place the dough in a large bowl, covered by a towel.  The dough is going to rise in the bowl and thus the bowl should be put in a warm, dry place.  The rising process will probably take a few hours as the dough will rise to a size that is approximately 3 times its original size. 

After the dough has risen, roll it out onto a floured surface and create a reactance of dough that is 18 inches in length and 12 inches in height.  Then, evenly spread the melted butter, sugar and cinnamon.  On the on the long side closest to you, I would recommend leaving about a 1 inch lip, which does not receive butter, sugar or cinnamon.  After applying the filling, roll your dough.  You are rolling along the shorter side so that you are left, after rolling, with a 18 inch roll. 

Now, slice your rolls.  Slices should be made about 2 inches apart so that you get 9 or 10 rolls.  Now, place the rolls off to the side for just a moment.

In a 10 inch baking dish, place the topping ingredients evenly at the bottom (sugar, butter, brown sugar and raisins).  Then, evenly distribute your cinnamon rolls onto the baking dish.

You now need to let the baking dish sit for about an hour as the rolls' dough will rise a second time. 

After an hour, cook the rolls in the oven at 180 degrees C for approximately 25 minutes. 

After the sticky buns have cooked through, invert the pan on a clean surface.  You will now have the "sticky" part on the top.

Allow the buns to cool to room temperature and you are now ready to eat!

Spanish Omelet

Makes one omelet, which can serve approximately 5 people

Ingredients:
6 Eggs
2 Large Potatoes (Washed)
Large Onion
Fresh Cilantro
White Wine Vinegar
Honey
Water
Salt
Pepper

Directions:
First you need to prepare the onions and the potatoes.
For the potatoes, you can leave the skin on. Slice the potatoes into
¼ inch slices. Next, season them liberally with salt and pepper.
Then, place them in a skillet over medium heat with about 2-3 Tb of
olive oil. Allow the potatoes to fry until they are soft. I would
suggest that you keep the temperature on a low enough level that the
potatoes cook through and soften, but do not brown. Once all of the
potatoes are cooked, retain the oil and place the potatoes off to the
side.

For the onions, cut them into thin, inch-long, strings. Fry them in a
skillet with about a Tb of olive oil. As the onions get to be
translucent, add about a ¼ cup of water, with 2 Tb of vinegar, 2 Ts of
Honey, and a pinch of salt. Constantly stir the onions, and allow the
liquid to cook off. The vinegar and honey will infuse a little bit of
sweet and sour flavor which will compliment the rich nature of the
omelet. Once the liquid is cooked off, place the onions off to the
side.

Now you are ready to assemble your omelet.

You need a 10 inch frying pan, lightly greased.

In the pan, assemble the potatoes, onions and cilantro in a "lasagna"
fashion. Cover the bottom of the pan with potato slices, then some
onions (appx 1/3 of your total onions) evenly spread and lastly, some
cilantro. Continue this process until you have used up all of your
potato and onion. You should be able to create 3 solid layers of
potato, onion and cilantro.

Now, take your 6 eggs and beat them in a mixing bowl. Then, pour the
eggs over the layers in the frying pan.

The omelet is now ready to be cooked. Place it on the stove over
medium heat and allow the eggs to cook through. This will take a long
time as there is a lot of egg to cook.

When the omelet has mostly cooked through, you need to flip the omelet
to allow the omelet to cook through. This is not an easy process.
The best way to do this is to place a large plate on the top of the
frying pan and flip the pan over, thus flipping the omelet over onto
the plate. Then, gently, slide the omelet back on to the skillet.

Allow the omelet to cook for a few minutes and then you are ready to eat.
This dish can be served hot or cold.

Chewy Chocolate Chip Cookies

Makes approximately 15 small to medium cookies.

Ingredients:
1/2 Cup Brown Sugar
¼ Cup Sugar
1 Cup Flour
Egg
¾ Vanilla Extract
½ Ts Baking Soda
1 Stick Margarine
½ Cup Dark Chocolate Morsels.

Directions:
First, before beginning, make sure that the margarine is removed from
the refrigerator an hour before baking.

In a large mixing bowl, combine (cream) the two sugars and margarine.
Mix the ingredients until they are smooth. Next, add the egg and
again, stir until evenly mixed. Now, add the vanilla, baking soda and
some of the flour. You do not want to add the flour all at once as it
will be difficult to mix. Keep adding flour and stirring, until the
whole cup of flour has been added. Lastly, stir in the chocolate.

Note: be careful to not stir too much as it will make the cookie dough
a bit tough.

Preheat your oven to 180 degrees C.

On a lightly greased baking sheet, spoon out the cookie dough using a
teaspoon. You do not need to flatten to cookie. Make sure that you
leave about 2 inches in between each cookie.

Place the cookies in the oven on the middle rack.

Cooking time should be approximately 15 minutes. The cookies will be
ready when they turn a golden brown.

Once the cookies are removed from the oven, allow the
cookies to rest for about ten minutes and then enjoy!

Pulled Pork Macaroni and Cheese

Serves 4 or 5 People

Ingredients
2.5 Cups Pipe Regate Pasta
1 Tb Butter
1.5 Tb Flour
1.5 + .5 Cup Cheddar Cheese (Sharp)
1 Tb Cream Cheese
10 Oz Milk
2 Tb Beer
1.25 +.5 Cup Parmesan Cheese
1 Egg
1 Cup Pulled Pork (obtained from previous recipe)
2 Tb +2Tb Bread Crumbs
Salt

Directions
Cook the pasta in boiling water until al dente. I just wanted to note
that the reason I chose Pipe Regate is that they are similar to
traditional macaroni, but a little bit larger in size. Thus, they are
easier to stab with a fork. When the pasta is cooked, strain it and
place it off to the side.

In a skillet over medium heat, melt the butter. Then, add the flour
to make a roux. When the two ingredients have been mixed into a
paste, add the milk. Stir the milk with the roux until the mixture
thickens.

Once the mixture has thickened, add 1.5 cups of cheddar cheese. Stir
the cheese sauce until it is smooth and velvety. Once it reaches a
smooth consistency, add the cream cheese, a pinch of salt and the
beer. Again, stir until smooth. Once these ingredients are mixed,
place the cheese sauce off to the side.

Now, in a mixing bowl, mix the pasta, cheese sauce, 1.5 cups of
Parmesan, 2 Tb of bread crumb, 1 egg and the pulled pork. Stir gently
until everything is evenly distributed.

Pour the macaroni and cheese into a 10 inch baking dish. Then, top
the macaroni with a half-cup of Cheddar and Parmesan Cheese, as well
as, 2 Tb of bread crumbs.

The macaroni is now ready to be baked in the oven. Place the macaroni
and cheese in the oven at 400 degrees Fahrenheit for approximately 20
minutes. Be sure that the top is melted and brown. You are now ready
to eat.

Beer Braised Pulled Pork

Serves 4 or 5 People

Ingredients
2 "Steaks" of Pork Neck (Appx 1 lb total)
1 Dark Beer
½ Can Light Beer
3 Cloves Garlic (Crushed)
Salt
2 Tb Honey
1 Chili Pepper

Directions
In a mixing bowl, combine the beer, garlic, salt, honey and pepper.
Stir the mixture to ensure that the ingredients are evenly
distributed.

Then, pour the liquid into a medium sized pyrex. Next, submerge the
pork in this liquid. Make sure that it is all covered.
Then, cover the pyrex with aluminum foil and place it in the oven at
350 degrees.

The pork should remain in the oven for approximately 3 hours.
After 3 hours, remove the pyrex from the oven and remove the pork from
the liquid. The pork should be fork tender. This means that you
should be able to cut or separate the pork with a fork. And in fact,
this is what you should do. Separate the pork with two forks so that
it is completely separated into ½ inch "flakes".

Lastly, if you want, mix in a few table spoons of your favorite bbq
sauce with the pork and you are ready to eat your pulled pork.

The Flour-less Chocolate Cake (Brownie) for the Anti-cook

This recipes came about due to a shortage of ingredients.  It was a huge hit at a recent dinner party and is extremely easy to make.

Makes 9 2.5" squares

Ingredients
2 Eggs
1 Cup of Melted Semisweet Chocolate Morsels (Make sure you measure one cup melted and not one cup un-melted.  It should be about 4 big handfuls)
1 Stick Butter (Melted)
1 Cup Cocoa Mix

Directions
Melt the chocolate morsels until they are liquid.  I would recommend doing this in a double boiler, but this could be accomplished in the microwave.  When the chocolate is melted, transfer it to a medium mixing bowl.  Next, add the stick of butter (melted) to the chocolate.  Stir the butter chocolate mixture until the butter is totally worked into the chocolate.   Once the mixture is consistent, add the cocoa powder and the eggs (just be sure that the chocolate batter has cooled before adding the eggs).  Again, stir everything until it is a consistent batter.

When your batter is ready, pour it into an 8" square baking pan and place the pan into the oven at 350 degrees F.  Allow the mixture to cook for about 20 to 30 minutes.  Keep watch over the cake while it is cooking.  Because there is no flower, the cake will not rise significantly, but you will see it "fluff" (bubble and rise slightly) just a little bit.  When the cake has "fluffed" up throughout, it is ready.

Place the cake in the refrigerator for 2 hours.  Once it is cool, you can cut it into squares and it is ready to eat.    

Butternut Squash and Leek Soup

Serves approximately 6 people

Ingredients

2 Butternut Squash
Pint Half and Half
2 Cans of Chicken Broth (Low Sodium)
1 t Butter
1/3 Cup White Wine
 2 Bay Leaves
1/2 t Black Pepper
1/2 t Salt
1/2 t Thyme
1/2 t Garlic

Directions

Split the squash in half vertically and seed each half.  Place the halves flesh side up (skin side down) on a baking sheet.  Drizzle a little bit of olive oil on each half along with a dash of salt and pepper.  Then, put the squash halves in the oven at 350 degrees for 30 to 40 minutes.  This will allow the flesh to soften and thus it will be easier to remove from the skin.

While the squash is in the oven, soak the leeks in water to remove any trapped sand.  Next, remove the top "tuft" of leaves as well as any of the dark green outer leaves so that the leek stalks are only a light green/ white color.  Then, slice the leeks horizontally into medallions.  Slices should be about 1/4 inch apart.  Now, your leeks are ready to be cooked. 

The leeks will be the first component to go into your soup.  Place a medium soup pot on medium-high heat.  In the pot add about 1 t of butter and when it is sizzling add the leeks.  Stir the leeks until they start to wilt and are translucent.  Once they have have wilted and become translucent, add the wine and 1/2 can of broth to the leeks.  Turn the heat down to medium and simmer for 10 minutes.  After 10 minutes, turn off the heat, allow the leek mixture to cool and puree the mixture in a blender.  Put the blended leeks back into the soup pot and put it off to the side.

At this point, you should remove your squash from the oven.  Again, the squash should be in the oven for about 30-40 minutes.  Allow the squash to cool for a few minutes and then remove the flesh of each squash with a spoon.  Once you have removed the flesh, place it in the blender with a can or broth.  It is possible that you will need to do this in two blender runs.

The pureed squash can now be added to the leeks in the soup pot.  Put the pot back on medium heat, add the half and half, spices and the remaining broth.  Allow the soup to simmer for about 30 minutes.  After 30 minutes, you are almost ready to eat.  At this point, remove the bay leaves from the pot.

Your last step is to puree the whole soup one more time.  This will give the liquid a silky texture.

You are now ready to enjoy a soup which is perfect for a winter day. 

Sweet Italian Sausage

Makes 12 Patties

Ingredients
1 Pound Ground Pork
1 Tb Fennel Seeds
2 Tb Red Wine Vinegar
2/3 Tb Dried Basil
1 Ts Black Pepper
1 Ts Honey
1 Ts Brown Sugar
1 Ts Red Pepper Powder
1/2 Ts Salt
2 Garlic Cloves (Crushed)

Directions
Mix ingredients together by hand in a mixing bowl.  Make sure that all of the spices are spread evenly throughout the sausage mixture.

Once the meat has been mixed with the spices, cover the mixing bowl with plastic wrap and place it in the refrigerator and allow it to sit over night. 

After the sausage meat has rested over night, remove it from the refrigerator and separate it into 12 pieces.  By hand, flatten each sausage into a patty.

Lastly, in a lightly oiled skillet on high cook the sausages.  I would suggest cooking no more than 3 at a time.  As the sausages are cooking, give them a flip when they become brown on one side. 

At this point, you can opt to finish your sausages in a pot of simmering tomato sauce (see the meatball recipe) or you can cook them through on the skillet.  Either way, the sausages are ready to eat when they are no longer pink in the middle. 

Moist Banana Bread

Makes One Loaf

Ingredients
3 Bananas (Cut into "coins")
2 Cups Flour
2 Eggs
3/4 Cups Sugar
1/3 Cup Butter (Melted)
2 Tb Cream Cheese
1 Tb Brown Sugar
1 ts Baking Soda
1 ts Cinnamon
1/4 ts Salt

Directions
Preheat your oven to 375 degrees F.

Mix the flour, eggs, sugar, butter, cream cheese, sugar, baking soda, cinnamon and salt in a mixing bowl until they are smooth and the batter has an even consistency.  The thickness will be similar to that of cake batter.  Next, add in your bananas.  Use a metal spoon to stir in the bananas and use the back of the spoon to crush them.  You want the majority of the banana flesh to be crushed so that it stirs into the batter.  It is acceptable, though, (and sometimes preferred) to have a few lumps when you are done stirring.

Pour the batter into a lightly greased loaf pan and allow it cook on the middle rack of the oven.  It will probably take between 20 and 30 minutes to finish. 

You will be finished when the bread is thoroughly solid in the middle and brown on the outside.  To test the middle you can insert a skewer into the bread to check for done-ness.  If the skewer, when removed from the bread, is clean, your bread has baked through.

After removing the bread from the oven, allow it to cool for 40 minutes.

Once it is cool, you may remove the bread from the pan and cut it into slices.