COOKING WITH ACCENTS

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

4-6 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.

Roasted Tomato, Mushroom and Goat Cheese

Tart Serves 2-4

INGREDIENTS

1 sheet puff-pastry dough

4 plum tomatoes, sliced

1/4 inch-thick

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-by-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 half-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 medium bowl, combine the tomatoes, mushrooms, garlic, thyme leaves, basil ribbons, oil, vinegar, salt and pepper. Gently toss to coat. Using a slotted spoon, transfer the tomato and mushroom mixture to the pastry, overlapping the tomatoes slightly if necessary. 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. Cool then cut into wedges.

Butternut Squash Soup

Serves 2

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 pounds), peeled and cut into

1-inch pieces

2-1/2 cups chicken broth

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, increase the heat to medium and cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add chicken broth 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 with salt and pepper, ladle into baked acorn squash.

S’more Truffles

(Serves 4-6)

INGREDIENTS

9 ounces bittersweet chocolate, finely chopped

2/3 cup cream

4 cinnamon graham cracker sheets

1/2 cup miniature marshmallows

DIRECTIONS

Line a baking sheet with aluminum foil and set aside. Crush the graham crackers in a food processor and place them in a bowl. Put the mini marshmallows in a bowl and set aside. Place the chopped chocolate in a large bowl. Place the cream in a small saucepan over medium heat and scald it until bubbles begin to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for about one minute. Using a whisk, gently stir to combine the cream and chocolate. Continue to whisk until the cream and chocolate is completely combined. Cover the chocolate with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.

To form the truffles, make sure you have all of the ingredients set out. Using a small spoon, scoop up a ball of chocolate about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more chocolate with the spoon, pressing it over the marshmallows to cover them completely with chocolate. This process will be messy, and at first the truffle ball will be misshapen. Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs, then pick it up and roll it between your palms until it is round. Roll it once more in the crumbs to get a good coating, and then place it on the prepared baking sheet. Repeat the process with the remaining chocolate and marshmallows. Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving.

SHOPPING LIST

2 small acorn squash
1 medium butternut squash
1 shallot
Fresh sage
Fresh basil
Fresh thyme
4 plum tomatoes
Portobello mushrooms
3 garlic cloves
Flour
Dark beer
Pepper sauce
Extra virgin olive oil
Balsamic vinegar
Chicken broth
1 stick butter
1 pint heavy cream
3-ounce package goat cheese
Sharp cheddar cheese
Puff-pastry dough
Sunflower seeds
Marble rye bread
Pumpernickel croutons
Pimentos
Bacon
9 ounces bittersweet chocolate
Cinnamon graham cracker sheets
Miniature marshmallows
Sugar
Dijon mustard
Worcestershire sauce
Dried tarragon
Paprika
Kosher salt
Black pepper

Chef John Strand of Accents – Personal Chef Services specializes in elegant inhome dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via email from his website at www.accentspcs.com.