CQ shared this oh-so-ono soup with us the other day. The recipe follows in her own words.
1 large ripe Hayden Mango Dice
1 Large Onion Diced
Butternut Squash-Half (roasted with salt-think I gona try canned next time. Too much work)
Chicken Stock (half can..? just to liquify)
Milk (or heavey cream..but I poor so I used milk)
Butter or Margarine
Cilantro - garnish
Green Onion - garnish
Sour Cream - garnish
Sautee Onions with margarine or butter with a little Garlic Salt until onions become a lightly brown caramel color. Add in and sautee Mangoes (save some for garnish) and roasted Squash. Pour half cup of chicken stock and let simmer till breaks down. Keep adding chicken stock as it reduces. Add a pinch of cinnamon, nutmeg, salt and pepper to taste. Drizzle a tiny bit of truffle oil maybe few drops.(Strong flavor). I then blended all ingredients together with a hand held blender. To make creamy..i added about a half cup of milk and blended.
Before serving, I put dollop of sour cream in the middle of bowl, sprinkled cilantro and green onions, and a few cubes of mango on top.
She also made this chicken salad.
..Same as ur Chicken Kelaguen..Cubed Chicken, Salt, green onions, lemon juice..BUT :
Add chopped chestnuts
Honey mustard..(equal parts honey to mustard)
Tarragon mustard ..uh..very little..just for taste.
Green Onions (yes..more. I LUV green onions)
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