Butternut Squash Apple Soup

2 lb. butternut squash, cut in half and half again

2 – 4 Tbsp. unsalted butter

1 medium onion, peeled and thinly sliced

2 shallots, peeled and coarsely chopped

2 Granny Smith apples, peeled and cut into pieces

5 – 6C chicken stock

¼ - 1/3C cream

salt and freshly ground pepper to taste

1 – 2 Tbsp. fresh thyme leaves

Preheat oven to 350F.  Place squash in a shallow dish, cut sides down, add 1 inch of water and roast until tender – 20 – 30 minutes.  Scoop out flesh and set aside.

In an 8 quart pan melt the butter, add the onions and shallots and sauté until soft.  Add the apples and sauté a few minutes to coat with onions and butter.  Add the squash and chicken stock and bring to a simmer.  Simmer 20 – 30 minutes until apples are tender.  Puree in batches in a food processor.  Return to the pan, add cream, thyme, salt and pepper to taste.  Divide among bowls and serve.

MAKES:  8 servings

Wild Mushroom Tart

Crust

1-1/4C flour

1 tsp. sugar

½ tsp. salt

1 stick cold unsalted butter, cut into pieces

2 – 3 Tbsp. cold water (as needed)

Filling

1 oz. dried porcini mushrooms

1C water

2 Tbsp. unsalted butter

1/4C shallots, peeled and minced

2 Tbsp. Brandy or cognac

½ lb. domestic mushrooms, sliced

½ lb. cremini mushrooms, sliced

1/4C fresh herbs, coarsely chopped

2/3C grated Gruyere (or cheese of choice)

3/4C cream

2 yolks

1 egg

For the crust:  Place the flour, sugar and salt in a food processor and pulse to combine.  Pulse in the butter until coarse crumbs form.  Gently pulse in 2 tablespoons of the water and more as needed to form a dough – do not over process.  Flatten into a disk, wrap in plastic wrap and chill 30 minutes.

Roll out the dough to fit into a 9 x 12-inch rectangular tart pan with removable bottom.  Chill 30 minutes.  Preheat oven to 375F.  Line the crust with foil and pie weights and bake until golden on the edges – 10 – 12 minutes.  Remove the foil and pie weight, prick the bottom with a fork and return to the oven to bake 5 minutes more.  Cool.

For the filling:  Bring the dried mushrooms to a boil with one cup of water, cover and let stand 30 minutes.  Spoon porcini from the liquid and chop.  Reserve ½ cup of the liquid.

Melt the butter in a sauté pan; add the mushrooms, salt and pepper and sauté until golden.  Add the shallots and sauté 2 minutes.  Add the brandy and boil away.  Add the stock and boil until all the liquid has been absorbed.  Fold in the herbs.  Cool completely.

Sprinkle 1/3 cup of the cheese in the crust, cover with the mushroom mixture, spreading it evenly.  Whisk the cream, yolks, eggs, salt and pepper together and pour over the mushrooms.  Sprinkle with remaining cheese and bake until the filling is set and the top is golden – about 35 minutes.  Cool on a rack 10 minutes and remove the tart from the tart pan.  Slice and serve.

MAKES:  8 servings