My mom and I attended and watched the wonderfully sweet yet very real, says-it-like-it-is (which I loved) consultant show off the latest kitchen ware.
We also got to eat...what a plus: dipping sauce, raspberry cream cheese sauce-stuff, and carrot cake. YUM!
I got many great things out of this party. One was some Pampered Chef kitchen ware...THANKS MOM:
These looked very handy: Adjustable Measuring Spoons
And this is a classic item: Small Batter Bowl
Another perk was a catalog which contains yummy recipes.
I think I will try this one:
Curry-Scented Butternut Squash Soup
Creamy mascarpone cheese adds body and richness to this delicately spiced soup.
1 butternut squash, 2.5 lbs (6 cups cubed)
2 large, sweet apples such as Fuji or Honeycrisp
3 medium onions
2 tsp butter
1/4 cup packed dark brown sugar
1 1/2 tbsp curry powder
6 cups chicken or vegetable stock
1 container (8oz) mascarpone cheese
2 tsp salt
Sour cream and snipped fresh chives (optional)
1. Peel squash and apples; cut into 1-in. cubes and dice onions.
2. Melt butter over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
3. Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into a mixing bowl. Repeat two time with remaining squash mixture.
4. Return soup to pot and whisk in mascarpone and salt until mascarpone is completely incorporated. REturn to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chive, if desired.
Yield: 8 servings (12 cups)
Alright so here's to future Chef Brittney Okada...watch out...I am on a quest to feed the hungry.
much love,
b.
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