Butternut Squash Chowder

November 2...Ang's Home. So yummy and cozy was this Chowder. Ang also made a Turkey and Cranberry Sandwich...this whole menu was the perfect kick off for November!!!! Both recipes from the Williams Sonoma website

Chowder has a long-standing reputation as a communal dish. It is said to have originated in 16th-century French seacoast towns, where local fishermen would contribute part of the days catch to a stew that was shared by the entire village. The stew derives its name from the vessel in which it was cooked: a large pot known as a chaudière. Over time, chowder became synonymous with a type of thick, hearty soup that can be prepared with a variety of ingredients. Like our butternut squash version, classic chowders typically include chunks of potatoes or other vegetables, which add texture and substance. 4 bacon slices, cut into 1/2-inch pieces1 yellow onion, diced2 celery stalks, diced1 bay leaf1 tsp. chopped fresh sage, plus small sage leaves for garnish4 tsp. kosher salt, plus more, to taste1 tsp. freshly ground pepper, plus more, to taste2 russet potatoes, peeled and cut into 1/2-inch cubes1/4 cup white wine3 cups low-sodium chicken broth1 jar (32 oz.) butternut squash puree1/2 cup heavy creamIn a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towellined plate. Set aside. Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes. Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes. Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8. Make-Ahead Tips: Make the soup (withholding the cream) up to 1 day in advance. Cool to room temperature, then cover and refrigerate until just before serving time. When reheating the soup, stir in the cream. Williams-Sonoma Kitchen.




Italian Loaf with Turkey, White Cheddar and Cranberry Sauce
Ciabatta or focaccia makes an ideal backdrop for this flavorful sandwich, prepared with leftover roast turkey (and cranberry sauce, if you have it). Using a whole loaf makes quick work of serving a crowd. It is best assembled at least 1 hour ahead so it can be ready well before your guests arrive. 1 cup mayonnaise4 green onions, including tender green tops, minced1 loaf ciabatta, about 6 inches wide and 12 to 14 inches long1 jar whole-berry cranberry sauce3/4 to 1 lb. sliced roast turkey breast1/4 lb. sliced white cheddar cheese3 cups arugulaIn a small bowl, stir together the mayonnaise and green onions, mixing well. Cut the ciabatta in half horizontally and spread the cut sides with the mayonnaise mixture. Spread one side of the bread with the cranberry sauce. Top with the turkey, cheese and arugula. Cover with the other bread half. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 4 hours to allow the flavors to mingle and to hold the loaf together for easy slicing. To serve, cut the loaf into slices 2 inches wide, or place on a wooden cutting board and allow guests to slice and serve the sandwich themselves. Serves 6 to 8. Adapted from Williams-Sonoma, Thanksgiving Entertaining,by Lou Seibert Pappas (Simon & Schuster, 2005 ).