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megram - 55NovOttawa - Index

Butternut Squash and Apple Soup
Serves 4
1 1/2 lbs (750 g) approximately, butternut squash
6 Macintosh apples
2 cinnamon sticks
3 cardamom pods
4 cups (1 L) chicken stock
3 tbsp (45 ml) brown sugar
Salt to taste
2 cups (500 ml) 35% cream
Use tip of sharp knife to jab the larger end of the squash in
a couple of places. (This step is important so the air inside
the squash will escape as it heats up.) Place the squash in
a preheated 375ºF (190ºC) oven until the skin has begun
to caramelize and the squash is tender, at least one hour.
Cool. Cut in half lengthwise; remove seeds with stringy
pulp. Peel away skin.
Peel and core apples. Puree apples and squash until
smooth and place in saucepan with the cinnamon sticks,
cardamom and chicken stock. Simmer 30 minutes. Season
with brown sugar and salt. Remove the cinnamon sticks
and cardamom pods. Warm the cream and slowly stir it
into the soup. Heat and serve.
Josh’s Lamb Shanks in Wine
Serves 4
2 tbsp (25 ml) vegetable oil
Generous sprinkling of salt and freshly
cracked pepper, divided
4 lamb shanks
1 large onion, diced
4 whole garlic cloves, peeled
1 750 ml bottle of Cabernet Franc
2 sprigs of rosemary
1/2 cup (125 ml) butter
Heat a Dutch oven with oil until it begins to smoke. Season
shanks with salt and pepper, then place them carefully in
the pan. Cook until outside has browned and caramelized.
Add diced onion and whole garlic; move all pieces in the
pan around carefully until onions turn brown.Add the bottle
of wine and rosemary. Cover and place in a 400ºF
(200Cº) oven for one hour.
Remove the shanks from the pan and set aside. Place the
pan with the wine and rosemary on medium high heat to
reduce it at least by half. Strain the liquid then return it to
the pan to reheat.
Stir in butter; taste for more seasoning if needed. Return the
shanks into the pan and reheat to serve. If desired, serve
with your favourite potato and other vegetables.
November/December 2008 • Ottawa 45 • Fifty-Five Plus Magazine