Friday, November 19, 2010

Thanksgiving and beyond recipes from Xanterra chefs

Everyone has favorite Thanksgiving dishes but if you don't slip a new recipe into the lineup you'll never know if it could be the next favorite. The chefs at Xanterra resorts have offered a few for your consideration.

Today: Soups

Butternut Squash Soup from Chef Nathan Snyder, Mohican State Park Lodge
6-8 servings

3 large butternut squash
1 yellow onion, chopped
1 leek, chopped and rinsed well (Chef's note: I love to use leeks because it is a simple,way to add depth to my dishes.)
1 garlic clove, minced
1 16-oz can of crabmeat
1 orange, zested
1 sprig of fresh thyme
1/8 tsp. chili powder
1 tsp. curry powder
3 TBS butter
1 cup of cream
vegetable stock, as needed

Wash all of the produce and preheat oven to 375 degrees. Cut squash into halves and take seeds out (Chef's note: I prefer to use an ice cream scoop to get my seeds out, it's very sturdy and keeps all the seeds together). Oil the halves, sprinkle with salt and pepper, place on a sprayed sheet pan skin side up. Roast until the skin blisters and browns, about 30 to 40 minutes.

In a large pot on the stove begin sauteing the onion,leeks, garlic, spices and thyme. Once the squash is done, it should be soft enough to scoop out with that ice cream scoop into the pot with the other ingredients. Add enough stock to cover and simmer for 30 minutes, Take a stick mixer and blend the soup until smooth, adjust seasonings with salt and pepper. Return back to the heat and add crab. Simmer for 10 minutes. Turn off the heat and whisk in cream and butter until well blended. Optional - zest the orange into the soup before serving. (Chef's note: Adding zest to a dish can give you that extra special touch.)

El Tovar Smoked Corn Chowder with Asiago Cheese and Tortilla Confetti
Chef Mat McTigue, Grand Canyon National Park Lodges
6-8 servings

1/4 lb. red potatoes, medium dice
3 celery ribs, medium dice
1 onion, medium dice
2 carrots, peeled and medium dice
2 cips corn (frozen or canned)
1/4 lb. cooked bacon, diced
1 1/2 gallon chicken stock
1/2 gallon heavy cream
1 tsp. Liquid Smoke

Cornstarch mixture
4 oz. cornstarch
1/2 tsp. cumin
1/2 tsp. black pepper

Mix together dry ingredients, add 5 oz. cold water and stir until smooth. Use to thicken soup when boiling.Season with Tabasco to taste.

Saute all vegetables in a large saucepan over medium heat until tender. Add chicken stock and cream; bring to a slow boil. Add the cornstarch mixture.

Garnish with julienne fried tortillas and shredded asiago cheese.

Tuscan Pancetta Soup
Chef Michelle "Mike" Hanson, Furnace Creek Resort
6-8 servings

4 oz. pancetta diced small (rind removed) or thick-cut smoked bacon
2 TBS. olive oil
1 TBS. butter
5 1/2 cups white or yellow onion, julienned

1 TBS. sugar
2 qts. vegetable, chicken or beef stock
5 Roma tomatoes, chopped large
3 TBS. brandy or bourbon (optional)
3 large fresh basil leaves, shredded
Salt and pepper to taste

2 cups croutons
2/3 cup shredded Parmesan cheese

Place chopped pancetta or bacon in a very hot medium saucepan and cook until almost crispy. Add oil and butter and the onions. Stir occasionally so the onion caramelizes slightly. Scrape the pan occasionally, too. Add sugar and stir for about 3 minutes or more. Add half the stock and bring to a boil, reducing to almost no liquid. Add the rest of the stock, tomatoes and basil. Stir and season to taste. Cook for about 20 minutes. Serve immediately or set aside and serve later. When ready, place a good portion of crouton in bowls. Add soup and sprinkle with cheese.

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