![]() |
![]() |
|---|---|
|
Recipes Cream of Butternut Squash Soup 2 – 2 lb.butternut squash, peeled and cut into 2 in. cubes 1 large carrot, cut into 1 inch pieces 1 – 4 oz. stick unsalted butter, melted, divided 1 T. finely chopped fresh ginger Salt and freshly ground pepper 1 T. fresh thyme leaves 1 medium onion, coarsely chopped 2 qt. Chicken broth 2 medium celery ribs, cut into 1 inch pieces ½ C. cold heavy cream 1 medium leek (white and tender green), 2 medium scallions, minced coarsely chopped 2 fresh chives, finely snipped Preheat oven to 375 degrees. In a large roasting pan toss the squash with 4 tablespoons melted butter and a pinch each of salt and peppers. Roast for about 40 minutes, stirring occasionally, until the squash is tender. Meanwhile, add the remaining butter to a large saucepan. Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until barely softened. (About 8 minutes.) Stir in the ginger, thyme and roasted squash. Add the stock and bring to a boil over high heat. Partially cover, reduce the heat to moderately low and simmer until the vegetables are very tender, about 20 minutes. Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper. In a medium bowl, whip the heavy cream until soft peaks form. Add the scallions and a pinch of salt and whip to firm peaks. Ladle the soup into bowls and garnish with a dollop of scallion cream and a sprinkle of chives. Serve at once. Serves 8. Note: Soup may be made ahead and refrigerated for up to one day. Simply reheat to serve. Poulet de Broccoli 8 fresh broccoli spears 8 boneless, skinless chicken breast halves (uncooked) Barely cook broccoli spears. (Slash stems for more even cooking.) Arrange broccoli spears in a buttered casserole or ramekins and lay a chicken breast over each piece of broccoli. Mix together: Two 10 ¾ oz. cans Cream of Chicken soup 1 tsp. lemon juice 1 C. mayonnaise ½ tsp. curry powder Spread over chicken and broccoli, being sure that all of chicken is covered. Over sauce sprinkle: 1 ¼ C. grated Cheddar cheese 3 Tbs. grated Parmesan cheese 1 ¼ C. soft bread crumbs Bake at 350 degrees for 30 to 35 minutes. Serves 8. |
The Steinbeck House Resturant Dining at The Steinbeck House is a wonderful experience. Menu for July 2010 A whole sandwich served with garnish ($10.50) Egg Salad Tuesday, July 6th through Saturday, July 10th Saturday Tea, July 10th, 1:00 to 3:00 pm Tuesday, July 13th through Saturday, July 17th Tuesday, July 20th through Saturday, July 24th Tuesday, July 27th through Saturday, July 31st Menu for August 2010 A whole sandwich served with garnish ($10.50) Cold Roast Beef Tuesday, August 3rd through Saturday, August 7th Tuesday, August 10th through Saturday, August 14th Saturday Tea, August 14th, 1:00 to 3:00 pm Tuesday, August 17th through Saturday, August 21st Tuesday, August 24th through Saturday, August 28th Tuesday, August 31st through Saturday, September 4th Menu Prices Entree $12.75 includes entre, soup or salad and rolls.
Beverages $ 2.00 Sparkling Wine Prices do not include Beverage, Tax or Gratuity
The Steinbeck House is a National Historical Monument. Your gratuities are greatly appreciated. They are used to maintain the House and for scholarships. The Steinbeck House Chef Agustin is an accomplished chef with wonderful ideas for Steinbeck House.
The Restaurant serves lunch Tuesday through Saturday from 11:30 a.m. until 2:00 p.m. |