Peanut Butter and Julie

Roasted Butternut Squash Soup

This is my absolute favorite soup recipe and one that I really want to share with my Peanut Butter and Julie readers.  I make it year-round, but it is especially good in the fall, when butternut squash is in season.  I like it because it is healthy and filling, it is easy to make ahead of time in large batches, and it lasts for over a week in the refrigerator when stored properly.  You can freeze it, but I honestly think that it compromises the flavor a little bit.  This would be a great recipe for a light supper the night before Thanksgiving, accompanied by some great crusty bread, or with leftovers for lunch the days following (those people who are wary of your latest "leftover turkey surprise" will thank you!).  A few tips:

• This recipe calls for an immersion or a "stick" blender (see picture below).  If you don't have one of these, you can always puree the soup in batches in a regular blender or food processor.  However, I will tell you that my immersion blender was one of the best small investments that I made for my kitchen.  I think that my little Braun model cost less than $20, and I have used it countless times for soups, sauces, purees, gravy, etc.  It is significantly easier to clean up after than a blender or food processor, not to mention the fact that it is darn fun to use.  Hey, if you don't have one, the holidays are approaching, so add it to your wish list.  You won't be sorry!
• Make sure that you have some large Tupperware-style containers on hand to transfer the soup to--this recipe makes quite a bit.
• DO NOT FORGET to remove the cinnamon sticks prior to blending.  It is not fun to have to strain the soup due to there being hundreds of tiny pieces of cinnamon bark floating throughout.  Trust me, I speak from experience!
• Covering the squash with foil after taking it out of the oven helps to steam it, thus releasing it from the skins--little trick I discovered.

Roasted Butternut Squash Soup

Serves 8-10

2 large butternut squash, halved and seeded

2 tablespoons extra virgin olive oil

2 cups thinly sliced yellow onion

2 tablespoons brown sugar

1 tablespoon ground ginger

2 cloves garlic

2 cinnamon sticks

5-6 cups chicken broth

Preheat oven to 400F degrees.  Line a baking sheet with parchment paper.  Place squash, lightly oiled sides cut side down, on baking sheet.  Bake until squash is very soft, about 40-50 minutes.  Cover the squash on the baking sheet with foil and set aside until cool enough to handle.  Using a large spoon, scoop the filling out of the squash; discard peel.  Cut the squash into 2-inch pieces.  Heat the oil in a heavy large pot over medium-low heat.  Mix in the onion, brown sugar, ginger, garlic, and cinnamon sticks.  Cover the pot and cook until the onion is tender, about 10 minutes.  Add the squash and 5 cups chicken broth.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer 10 minutes.  Discard cinnamon.

Puree the soup with an immersion or stick blender.  Season the soup with salt and pepper.  Bring to a simmer, thinning soup with more broth if necessary.  Ladle into bowls and serve.

Maple-Glazed Pumpkin Doughnuts

Right now is about the time when you have started to come off your sugar-induced Halloween high only to realize that (yikes!) Thanksgiving is LESS THAN THREE WEEKS AWAY!!  Oh well, I guess you can forget about that extra hour of sleep that you thought you were going to get on Saturday night because you are going to need every waking minute to pull together a Martha-worthy holiday, right?  Wrong (I'll bet that you were hoping I was going to say that.).  Never fear, Julie's here to help you through this most wonderful, yet unnecessarily stressful, time of the year.  Over the next twenty days, I am going to offer up some of my favorite recipes, tips, and entertaining ideas for the Thanksgiving holiday, which you can tailor to your particular situation, be it cooking everything from scratch for a group of twelve (been there), or just bringing an impressive, yet simple and fool-proof, side dish to a potluck.  I'll go through everything from breakfast to dessert and hopefully, by Thanksgiving, you can burn that piece of paper containing the Butterball Hotline number that has been taped to your fridge for the past ten years.  Please let me know if you have any special requests for menu suggestions or specific questions!

Maple-Glazed Pumpkin Doughnuts

Doughnuts are one of those recipes that many people want to make at home, but they never try because they assume that they are difficult to make correctly or too labor intensive.  I've got news for you:  they're not.  Yes, there is a little bit of a mess involved, but once you flash these maple-coated treats in front of your family, I'm willing to bet that they will eagerly help with the cleanup in exchange for a sample.  This is a great recipe to make with the kids over the Thanksgiving break and to serve for a crowd with coffee or hot spiced cider.  An adult should do the frying, but kids will have fun shaping the rings and rolling the finished products in sugar and glaze!

Makes 18 delicious doughnuts and 18 doughnut holes

Spiced sugar:

1 cup sugar

4 teaspoons ground cinnamon

2 teaspoons ground nutmeg

Doughnuts:

3 1/2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup sugar

3 tablespoons butter, room temperature

1 large egg

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup plus 1 tablespoon buttermilk

1 cup canned pure pumpkin

Canola oil (for deep frying)

Maple Glaze:

2 cups powdered sugar

1/2 teaspoon maple extract (available in the spice section at the grocery)

Whipping cream

Directions:

For spiced sugar: Whisk all ingredients in a medium bowl to blend and set aside.

For doughnuts: Whisk first 8 ingredients in a medium bowl to blend.  Using an electric mixer, beat sugar and butter in a large bowl until blended (mixture will be grainy).  Beat in the egg, then the yolks and vanilla.  Gradually beat in buttermilk; beat in pumpkin in 4 additions.  Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition.  Cover with plastic wrap and chill for one hour.

Sprinkle a work surface lightly with flour.  Press out half of the dough on the floured work surface to 1/2 inch thickness.  Using a 2 1/2 inch diameter round cutter, cut out dough rounds.  Repeat with the remaining dough.  Press out scraps and cut out more dough rounds until all of the dough is used.  Using a 1-inch round cutter, cut out the center of each dough round to make doughnuts and doughnut holes.  Line 2 baking sheets with several layers of paper towels.  Pour the oil into a large deep skillet to the depth of 1 1/2 inches.  Attach a deep-fry thermometer and heat the oil to 365F-370F degrees.  Fry the doughnut holes in two batches until golden brown, turning occasionally, about 2 minutes.  Using a slotted spoon, transfer the holes to paper towels to drain.  Fry the doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side.  Using slotted spoon, transfer doughnuts to paper towels to drain.  Cool completely.

Maple glaze:  Whisk powdered sugar, maple extract, and 4 tablespoons whipping cream to blend.  Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze.  Add doughnut holes to bowl of spiced sugar and toss to coat.  Dip doughnuts on one side in the Maple-Glaze and arrange them on racks.  At this point, I would tell you to let them stand 30 minutes to let the glaze set, but who am I kidding?--Dig in!!

Table 34

O.K., I’ll admit it. In order to make my job a bit easier and to decrease my chances of encountering writer’s block, I have selected my favorite Las Vegas restaurant as my first one to review.  I need to clarify this as I don’t want anyone to question my abilities as a critic if it seems like the positives greatly outweigh the negatives in this particular case (many positives, one small negative).  I also feel strongly about getting the good word out and doing my part to drive additional business to this fantastic establishment, where my husband and I frequent 3-4 times each month (hey, it’s that good), and I know that they have a growing list of “regulars” who do the same.

Table 34 would definitely be classified as a “hidden gem” in Las Vegas.  While many of the highly-rated restaurants in town have marketing help from their celebrity chef, or a huge billboard supported by the particular casino where they are located, Table 34 does not.  In fact, let’s get their weakness out of the way right now: Because of their off-strip location in an office park behind the airport, they are a bit hard to find, especially for local residents’ standards.   If it doesn’t have a flashing neon 20-foot sign or it isn’t on the Strip, it is “out of the way”. Now, some people might consider this a plus—those people who want their neighborhood bistro all to themselves.  I, on the other hand, want them to do well and to be around for the long haul, so sorry folks, I’m spreading the word.

Named for the VIP round table in the back, Table 34 is run by Wolfgang Puck protégés Executive Chef Wes Kendrick and his sister, Laurie, who manages the front of the house.  The casual, yet elegantly decorated space is warm and inviting, as is the hospitality (by your second or third visit, Laurie will know your name).  There is truly something to be said for the rare “mom and pop” operation, of this quality, in a town overrun with chains and franchises, and if you pay attention, you’ll notice the differences throughout your meal.  Chef Kendrick walks around the dining room, greeting customers and gathering feedback.  Laurie will clear your table to get you seated faster if the busboy is tied up.  Even the wait staff seems vested in the restaurant’s success.  Seldom will you find such a personable, capable and well-timed crew.  You never feel rushed or as if you are being upsold—two things that will almost guarantee that I won’t return somewhere.

The meal always starts with a basket of assorted breads and really good European butter (I consider myself quite the butter connoisseur and it really helps to have great butter for your bread).   There are usually three types to choose from, which of course means that we need to try them all—we love our bread basket.  The breads are the only items not made in-house, a smart decision from an operational standpoint considering the labor and expertise involved in making really good bread.  The bread is supplied by Bon Breads, in my opinion the best wholesale bread bakery in town.  You of course are also given your choice of bottled or still water.  I can’t recall when this became de rigueur in every restaurant, but being someone who refuses to pay $10 for water, we always opt for good old tap.  Trust me, it’s fine.  Save your money for upgrading your wine.

Table 34 has a well-rounded and not-too-lengthy wine list.  Since wine preference is such a personal thing, I won’t delve into the selection too deeply other than to say that there is something for every price range and several good options for wines by the glass.  If you do like chardonnays; however, might I suggest the Frank Family Vineyards if you need a recommendation?   We first tried it at Table 34 and it is now one of our favorites.

As far as menu items go, Chef Kendrick’s cuisine is imaginative, seasonal, and very flavorful.  The combinations of flavors in dishes such as the Grilled Rack of Pork with Chipotle Potatoes and Hard Cider Glaze makes you look forward to ordering it again the next time, which of course makes it difficult to try new things.  I think there might have been one time in the dozens of times that we have eaten there that my husband wasn’t crazy about what he ordered; every other time has been great.  It is nice to have a place where you can bring guests and have the security of knowing that they are most-likely going to have a good experience.  I have listed below a few of my favorite items, but there is also a link to Table 34’s website at the end of this post.    The only item that I wouldn’t necessarily recommend is the Arugula with Goat Cheese, Apples, Candied Walnuts & Citrus Dressing, not because it isn’t good, but because there are too many better, more innovative, and more flavorful choices.   As far as desserts go, I’m sorry that I cannot comment on the selection.  We seldom make it to dessert.  Did I mention that the portions are huge and that I usually end up bringing home a doggie bag?  If you go to Table 34 and do get dessert, please let me know your thoughts!

In terms of pricing, you will be paying significantly less for your food and wine at Table 34, thanks to the off-strip location (see pricing below).  You can also find discount certificates on www.restaurant.com or every few months in the coupon books send out in the mail (Your Guide Inside).

Reservations are recommended, especially on weekends!

Table 34 Recommended Menu Items:

Appetizers:

*        House Smoked Salmon on Potato Galette with Parsley-Shallot Cream

*        Heirloom Tomato Salad with Fresh Mozzarella, Basil, & Balsamic Reduction

*        Prosciutto-Wrapped Roasted Figs (in season)

*        Any of the homemade soups (selection changes daily)

Entrees:

*        Seared Alaskan Halibut with Mixed Greens, Chill-Mint Vinaigrette & Fresh        Melon (Available April-October)

*        Grilled Rack of Pork with Chipotle Potatoes, Asparagus, & Hard Cider Glaze

*        All Beef Meatloaf with Mashed Potatoes and Onion Gravy

Price (per person for appetizer and entree, excluding beverages): $28-$40

Hours of Operation:

Lunch: Monday-Friday 11 a.m.-3p.m.

Dinner: Tuesday-Saturday 5 p.m.-close

Location: 600 East Warm Springs (West of the 215 Warm Springs exit)

Phone: 702.263.0034

Happy Halloween!!

I can't think of a more appropriate day for the official start of my "all things food" related site!! Stay tuned for my reports on new recipes, kitchen products, cookbooks, etc. in addition to my reviews of a few local Las Vegas restaurants.  Take a look at my "About Me" page for a more in-depth background.

Always looking to learn something new, I scared up--please excuse the pun--a few interesting pieces of Halloween trivia to whet your appetites (courtesy of www.Halloween-website.com):

• Orange and black are Halloween colors because orange is associated with the Fall harvest and black is associated with darkness and death.
• Halloween candy sales average about 2 billion dollars annually in the United States.  Chocolate candy bars top the list as the most popular candy for trick-or-treaters with Snickers #1. (I would have guessed Reese's PB cups.....)
• Jack o'lanterns originated in Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts on the Samhain holiday.
• Signs of a werewolf are a unibrow, hair palms, tattoos, and a long middle finger. (Now that I think about it, I may know a few....)
• Tootsie Rolls were the first wrapped penny candy in America.
• "Halloween" was made in only 21 days in 1978 on a very limited budget. (And it still scares the you-know-what out of me every time I see it.  Try watching it with the sound off--not nearly as scary...)
• The mask used by Michael Myers in the movie "Halloween" was actually William Shatner's mask painted white. (I'm sure Mr. Shatner is honored...)
• Growing big pumpkins is a big time hobby.  Top prize money for the biggest giant pumpkin is as much as $25,000 at Fall festivals. (I think it is time for me to take up gardening...)

These are some cupcakes that I brought to a recent Halloween party.  Of course I had to make them Devil's Food!

Have a safe and Happy Halloween!