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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 Restaurant Dining at The Steinbeck House is a wonderful experience. Menu for January 2012 Tuesday, January 17th through Saturday, January 21st Tuesday, January 24th through Saturday, January 28th Sandwiches of the Month Menu for February 2012 Tuesday, January 31st through Saturday, February 4th Tuesday, February 7th through Saturday, February 11th Saturday, February 11th Valentine Tea 1:00 to 3:00 pm Tuesday, February 14th through Saturday, February 18th Tuesday, February 21st through Saturday, February 25th Sandwiches of the Month Menu Prices Entree $12.75 includes entre, soup or salad and rolls.
Beverages $ 2.50 Sparkling Wine House Wines $ 10.00 (.375ml=2 1/2 glasses)
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. |