We asked our readers who their favorite chefs in the region were. Then we asked those chefs for their holiday recipes.
This is part two of a two-part series featuring their recipes for the holidays.
Here’s what’s on the menu in this week’s edition:
Moscow’s Lodgepole is known as one of the region’s top dining experiences. Chef Alex Barham not only shares a gourmet recipe for Brussels sprouts, he explains how to “plate” them so they’re cravable visually too.
Squash soup is a staple for many people this time of year. We’ve got two versions: a savory one from Sarah Smith, the manager and cook at Colter’s Creek Winery in Juliaetta; and a creamy, sweeter version from Martin Kohn, executive chef at the Red Lion in Lewiston, which is renowned for its bountiful holiday buffets.
For dessert, Robert Terry, chef and owner of Saute on 6th in Clarkston, shares one of his favorites, Apple Spice Cake, which summons the rich and deep flavors of fall with a little brandy.
Butternut Squash Soup
By Sarah Smith, manager Colter’s Creek Winery, Juliaetta
During the holidays, my family and I love getting together and share the joy of making holiday treats. We make numerous different types of cookies while enjoying a nice bottle of wine.
This recipe is a great showcase for fall. It brings a nice sense comfort while still impressing your guests. It is perfect for the start of your Thanksgiving dinner or after a Black Friday shopping day.
Serves: Eight
5 ½ cups squash
2 yellow onions
3 tablespoons butter or olive oil
6 cups vegetable or chicken stock
1 tablespoon ground sage
1 teaspoon white pepper
¼ teaspoon allspice
1 teaspoon salt
Preheat oven to 375 F. While the oven is preheating, cut butternut squash in half longways and scoop out seeds. Lay squash on a sheet pan with skin side up. If your pans tend to stick, add a little olive oil the the bottom before laying the squash down. Bake for 20 to 25 minutes, or until tender. Set aside to cool once done.
While squash is cooling, rough cut onions into 2 inch pieces (this will be pureed later) and set to the side. To a stock pot, add the butter or oil and heat on medium high, allowing the butter to melt. Add the onions and saute down until caramelized, about 7 to 10 minutes. Make sure to stir to prevent burning.
Spoon out the squash, leaving behind the skins. Add the squash and the stock to the stock pot. Add in ground sage, white pepper, and allspice. Taste your soup before adding salt; some stocks contain high salt. Add in salt to taste. (I add approximately 1 teaspoon.)
Let the soup simmer on medium heat for 10 minutes, stirring occasionally to prevent burning on the bottom. Puree soup using a blender or food processor until smooth.
Serve with a dollop of sour cream and some toasted pumpkin seeds.
