Welsh rarebit

(Serves 2-4)

Ingredients 2 tablespoons butter

2 tablespoons flour

1-1/4 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

1/2 cup dark beer

1 cup heavy cream

8 ounces sharp cheddar cheese (shredded)

4 drops pepper sauce

4 to 6 slices toasted marble rye bread

Directions In a medium pot over low heat, melt the butter and whisk in the flour a little at a time. Cook for 2 to 3 minutes whisking the entire time. Whisk in the mustard, Worcestershire sauce, salt, and pepper, until smooth. Add the beer continuing to whisk until well combined. Pour in cream and whisk, until well combined and smooth. Add cheese a little at a time, stirring constantly, until cheese melted and the sauce is smooth; this will take 4 to 5 minutes. Stir in the pepper sauce, then pour over the toast slices and serve immediately.

Roasted asparagus, mushroom and goat cheese tart

(Serves 2-4)

Ingredients

1 sheet puff-pastry dough

1/2 pounds of thin fresh asparagus

1/2 cup sliced Portobello mushrooms

2 cloves garlic, finely chopped

6 sprigs fresh thyme, leaves only

3 leaves of fresh basil cut into ribbons

2 teaspoons extra virgin olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 3-ounce package goat cheese

Directions Heat oven to 425. Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 11 X 11 square. Using a small plate (6 inches round) cut two circles. Transfer the dough to a parchment paper lined baking sheet. Now score a 1/2-inch border on the inside edge of each circle being careful not to cut all the way through. With the tines of a fork, dock the inner circle of each pastry. In a bowl, combine the tomatoes, mushrooms, garlic, thyme leaves, basil ribbons, oil, vinegar, salt and pepper. Gently toss to coat. Use a slotted spoon to transfer the tomato and mushroom mixture to the pastry. Overlap the tomatoes slightly, if necessary. Be sure to stay within the 1/2-inch border. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, 15 to 20 minutes. Let cool for a couple of minutes before cutting into wedges.

Squash soup in a harvest bowl

(Serves 6-8)

Ingredients For the bowls:

2 small acorn squash

2 tablespoons of butter

1 teaspoons garlic

1 teaspoon dried tarragon Kosher salt

For the soup:

1-1/2 tablespoons butter

1/2 shallot diced Kosher salt

2 leaves of sage

1 medium butternut (about 1 pound), peeled and cut into

1-inch pieces

1/2 teaspoon sugar

3 tablespoons heavy cream Freshly ground pepper

For the toppings:

Sunflower seeds Pumpernickel croutons Paprika Pimentos Crisp bacon Fried sage leaves

Directions Preheat oven to 375 degrees. Prepare the acorn squash by cutting off and reserving top, scooping out seeds. Set aside then repeat with second squash. Rub the inside of each squash with a tablespoon of butter each, then season the inside of each squash with the garlic, tarragon and salt. Replace the squash tops and place the squash in a shallow roasting pan. Roast 30 to 40 minutes, until tender when pierced with a knife, but still intact. Remove from oven and set aside.

While squash are roasting, prepare the soup: Melt the butter in a large saucepan over low heat. Add the shallot and 1 teaspoon salt. Add the sage leaves into the pot and increase the heat to medium. Stirring occasionally, cook until the shallot is soft, about 5 minutes. Add the squash and sugar, while stirring, cook until glazed, 3 to 4 minutes. Add 2-1/2 cups water and bring to a boil. Reduce the heat to low, and simmer uncovered, until the squash is tender, 15 to 20 minutes. Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream. Season the soup with salt and pepper, ladle into baked acorn squash and top as desired.