Kitchen Confidential: Double Creamed Tart

This time in Kitchen Confidential, we bring you Craig – a master chef working in our 543 cafeteria who came to us from Michelin star restaurant, Spruce, in San Francisco. Craig has some awesome culinary training strapped under his belt, and has traveled far and wide to places including Japan to perfect his craft. Read More

Crispy Sage-Sprinkled Latkes

Every year I look forward to latkes for Chanukah. In my family, we always ate them for the holiday. I remember one year when my mother was working at a local newspaper and she made an entire array using all types of potatoes for a review. It’s a fond memory of mine, and now that I’ve moved out of my parents’ house I still need them so much that I’ve taken on the task myself. Read More

Mamma’s Pumpkin & Pear Curried Soup

Going home for a visit, I always look forward to some of my mother’s home cooking. There’s nothing like it anywhere else in the world. Everything coming out of “Mamma’s” kitchen is a unique invention that combines unexpected ingredients into something miraculous. I don’t know how she does it, but I thought I’d feature a sample of one for you all to get a taste (literally). This Pumpkin & Pear Curried Soup was the opener to our Thanksgiving meal this year. The recipe is delicately spiced, perfectly creamy, and just enough sweet. I hope you all enjoy it as much as I did. :)

Ingredients:

1 Medium Sweet Onion – Chopped

1/2 Lb Carrots – Chopped

1 Large Yukon Gold Potato – Cut into 1/2″ cubes

1 Tbsp Sesame Oil

1/8 Cup Olive Oil

1/2 Liter of Vegetable Stock

2 Ripe Pears

16oz Pear Nectar

2 – 29oz Cans of Pureed Pumpkin

3/4 Cup Dark Brown Sugar

3 Cups of Nonfat Greek Yogurt

3 Tsp Curry Powder

3/4 Tsp Gara Masala

Salt to taste

Toasted Pumpkin Seeds/Sesame oil for garnish

Directions:

Place onions into a large pot with sesame and olive oils to saute.

As they begin to turn translucent, add in carrots & potato.

IMG_1169

IMG_1170

When the carrots and potatoes are soft, remove from heat.

IMG_1312

Slice pear, and add into sauteed vegetable mix.

IMG_1327

Using a blender, puree mixture in batches. For each batch you’ll want to add a bit of vegetable stock and pear nectar to cool it down.

IMG_1313

Return pureed mixture to heat on the stove. Stir in pumpkin, brown sugar, spices, and any remaining vegetable stock/pear nectar. Let cook until mixture is heated through.

IMG_1342

Pour into a serving bowl, and stir in yogurt.

IMG_1385

Garnish with toasted pumpkin seeds and sesame oil, then serve!

IMG_1387