Creamy Sweet Potato Soup Recipe

INGREDIENTS
 2 Tbsp (1/4 stick) butter
 1 cup chopped onion
 2 small celery stalks, chopped
 1 medium leek, sliced (white and pale green parts only)
 1 large garlic clove, chopped
 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-
inch pieces (about 5 cups)
 4 cups chicken stock or canned low-salt chicken broth (use vegetable
broth for vegetarian option)
 1 cinnamon stick
 1/4 teaspoon ground nutmeg
 1 1/2 cups half and half
 2 Tbsp maple syrup
 The leafy tops of the celery stalks, chopped

METHOD
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat.
Add the chopped onion and sauté for about 5 minutes. Add chopped celery
stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to
boil. Reduce heat and simmer uncovered until potatoes are tender, about 20
minutes.

3 Remove cinnamon stick and discard. Working in batches, puree soup in

blender until smooth. Return to pot.

4 Add half and half and maple syrup and stir over medium-low heat to heat
through. Season soup to taste with salt and pepper. (Can be prepared 1 day
ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves
separately. Bring soup to simmer before continuing.) Ladle into bowls.
Sprinkle with celery leaves.

Serves 6 to 8.

Caponata Frittata with Grilled Panettone

February 2007

 2 Servings

 Prep 10 min

Ingredients:

 3 tablespoons extra-virgin olive oil (EVOO)

 1 small eggplant (about 1/4 pound), quartered and sliced 1/4-inch thick (I leave on half
the skin—I like the color and texture it gives the dish)
 1 small onion, thinly sliced
  2 cloves garlic, chopped
 Salt and freshly ground pepper
 2 small plum tomatoes, seeded and chopped
 3 tablespoons chopped green or black olives, or a combination
 1 roasted red pepper, sliced
 1 fresh chile or Italian hot cherry pepper, chopped
 Flat-leaf parsley, chopped (a generous handful)
 A few leaves fresh basil, torn (optional)
 6 large eggs
 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 generous handfuls)
 2 tablespoons butter, softened
 2 thick slices panettone, halved
 Honey, for drizzling

Directions:

1. Preheat the oven to 400°. In a small, ovenproof nonstick skillet, heat the EVOO, 3 turns
of the pan, over medium heat. Add the eggplant, onion and garlic, season with salt and
pepper and cook until the eggplant softens, 7 minutes. Add the tomatoes, olives, roasted
pepper and chile; toss to heat through. Sprinkle the parsley and basil, if using, on top.
2. In a small bowl, beat the eggs with salt and pepper. Pour the eggs over the vegetables and
cook until firm around the edges. Top the frittata with the cheese and bake in the oven
until golden and puffy, 10 minutes.
3. Spread the butter on both sides of the panettone. Heat a griddle pan or second skillet over
medium heat. Toast the bread, turning once, until dark golden on both sides. Drizzle the
honey on top.
4. Cut the frittata in quarters. Serve 2 pieces each of the frittata and toast.

Raspberry Cheesecake Muffins

Recipe
5.

A great version of muffin and good for you. I have not tried this
with other berries but, blackberries and similar should work well.
Ingredients
 1 cup of fresh raspberries.
 3 x eggs.
 1 cup of sugar
 1 3oz pkt cream cheese.
 6 tablespoons of butter.
 1 ½ teaspoon of vanilla.
 2 ½ teaspoon of baking powder.
 2 cups of plain flour.
 ½ teaspoon of salt.

Directions
1. Preheat oven to 400°F.
2. Grease muffin tin or alternatively line each with paper cases.
3. In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg
and ½ teaspoon of vanilla until completely smooth.
4. Put to one side for later.
5. In a saucepan, combine the butter, milk and remaining vanilla stir
continually over a medium heat until the butter has melted.
6. Cool the mixture until until warm to touch, then beat in the remaining
2 eggs, 1 at a time.
7. In a large bowl, combine the baking powder, flour, salt, and remaining
¾ cup of sugar.
8. Add butter and milk mixture to the flour and baing powder mixture
and stir until blended.
9. Add the raspberries and gently fold into the mixture.
10. Divide the mixture equally amoung each muffin tin/paper case.
11. Spoon approximately 2 teaspoons of cream cheese mixture on
top of each of the muffins.
12. Bake about for about 20 minutes or until the muffins are springy
but firm.