Recipe - Kevin Day Real Estate

Baked Acorn Squash Bisque: A Cozy Fall Favorite from Martha Stewart

As the cooler months roll in, there’s nothing quite like a warm, creamy bisque to bring comfort and flavor to your table. One of my all-time favorites is Martha Stewart’s Baked Acorn Squash Bisque. This soup is a perfect blend of roasted acorn squash, savory broth, and a touch of cream that creates a velvety texture with a rich, slightly sweet taste. Whether you’re preparing for a holiday dinner or just looking to enjoy the flavors of fall, this bisque is sure to please!

Ingredients:

• 2 acorn squashes, halved and seeded

• 1 tablespoon unsalted butter

• 1 small onion, chopped

• 1 teaspoon fresh thyme leaves

• 4 garlic clove, minced

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 4 cups low-sodium chicken or vegetable broth

• 1/2 cup heavy cream

• Salt and pepper, to taste

• Fresh thyme sprigs, for garnish

1. Prepare the Acorn Squash

Preheat your oven to 400°F. Place the halved acorn squashes on a baking sheet, cut side down. Roast them in the oven for about 45 minutes or until the flesh is tender and easily scooped out with a spoon. Once roasted, allow the squash to cool slightly, then scoop out the flesh and set it aside.

2. Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the garlic, fresh thyme, cinnamon, and nutmeg, stirring for another minute to release the flavors.

3. Simmer the Squash and Broth

Add the roasted acorn squash to the pot along with the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This helps all the flavors blend beautifully.

4. Blend to Perfection

Using an immersion blender (or transferring the mixture in batches to a blender), carefully blend the soup until smooth and creamy. Once blended, return the soup to low heat.

5. Finish with Cream

Stir in the heavy cream, and season the soup with salt and pepper to taste. Let the bisque heat through for another 5 minutes, allowing the flavors to meld together.

6. Serve and Enjoy

Ladle the bisque into bowls, garnish with fresh thyme sprigs, and serve warm. The bisque pairs perfectly with crusty bread or a light salad.

This Baked Acorn Squash Bisque is a surefire way to celebrate fall’s harvest and impress your guests with its rich, comforting flavors. Whether you’re hosting a dinner party or just want to savor a cozy bowl of soup, this Martha Stewart recipe is bound to become a seasonal favorite!

Herb-Crusted Rack of Lamb: A Perfect Pairing with Baked Carrots

Cooking, Recipe

For a truly special meal, this Herb-Crusted Rack of Lamb is a showstopper. Rich, savory, and bursting with flavor, it pairs beautifully with the natural sweetness of baked carrots. This dish combines fresh herbs with tender lamb, creating a perfect balance that’s sure to impress at your next dinner.

Ingredients:

1 rack of lamb (8 ribs, trimmed)
3 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Prep the lamb: Preheat the oven to 400°F. Season the lamb generously with salt and pepper.
Herb crust: Mix garlic, rosemary, thyme, and olive oil in a small bowl to create a herb paste.
Sear the lamb: Heat a pan over medium-high heat. Sear the lamb on all sides until browned (about 3-4 minutes per side).
Roast: Spread the herb mixture evenly over the lamb. Transfer the lamb to a roasting pan and roast for 15-20 minutes or until the internal temperature reaches 135°F for medium-rare.
Rest and serve: Let the lamb rest for 5-10 minutes before slicing.

Roasted Carrots with Garlic and Herbs

As long as you have the garlic, rosemary and thyme out, here is a fantastic side that pairs well and really
highlights the natural sweetness of carrots, complemented by the savory depth of garlic and herbs. I made them last night and they were wonderful, Dingo even really enjoyed them wich was very odd… HAHA!

Ingredients:

1 pound fresh carrots, peeled and cut into sticks
4-5 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
Salt and freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon lemon juice (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Carrots: Place the carrot sticks on a baking sheet in a single layer.

3. Add Garlic and Herbs: In a small bowl, mix the olive oil, minced garlic, thyme, and rosemary. Drizzle the mixture over the carrots, ensuring they’re well coated.

4. Season: Sprinkle salt and pepper over the carrots to taste.

5. Roast: Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Toss halfway through to ensure even cooking.

6. Garnish: Once roasted, remove the carrots from the oven. If you like, sprinkle them with chopped parsley and a squeeze of fresh lemon juice for a bit of brightness.

Serve: Enjoy these flavorful roasted carrots as a side dish to your favorite meal, or toss them into a salad for added crunch and flavor!

Bacon & Chive Potato Salad

Cooking, Recipe

This past week, I had the pleasure of making a Creamy Bacon & Chive Potato Salad that quickly became one of the best potato salads I’ve ever tasted. Growing up, my mother’s mustard-based potato salad was the gold standard in our household; its tangy flavor was unmatched, and it was a staple at every family gathering. Then there was my grandma’s German potato salad, a warm, vinegary delight that had a legendary status. However, this creamy creation might just be the one that tops them all.

A New Take on Tradition

Potato salad is a dish steeped in tradition, with each family having their own unique spin on it. It’s the kind of easy dish that’s perfect for any occasion whether it’s a summer barbecue, a potluck, or just a simple family dinner.

What makes this potato salad special is the balance of flavors and textures. The creamy dressing clings to tender potato slices, while crispy bacon adds a satisfying crunch. The chives bring a fresh, slightly oniony bite that cuts through the richness, making each forkful a delightful experience.

The Process: Worth Every Step

Making this potato salad does involve several steps, and while it takes some time, the result is well worth the effort. The key is to allow the potato slices to cool to room temperature before mixing them with the dressing. I like to speed up this process by placing the potatoes in the fridge after cooking them. This not only saves time but also ensures that the potatoes are firm enough to hold up in the salad without becoming mushy.

The Recipe: Creamy Bacon & Chive Potato Salad

Ingredients:

2 pounds of small red or Yukon Gold potatoes
4 or 5 hard boiled eggs
1/2 pound of bacon, cooked until crispy and crumbled
1/2 red onion, finely chopped
1 cup mayonnaise
3/4 cup sour cream
1 heaping tablespoon Dijon mustard
1 tablespoons apple cider vinegar
1/4 cup fresh chives, finely chopped (maybe a little more)
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste

Instructions:

Hard boil, peal and chop 3 eggs, cook the bacon, and set both aside.

1. Cook the Potatoes: Cut the potatoes in half, then in quarter inch slices. Place them in a large pot of boiling water and cook them for about 7 to 10 minutes, you want them tender but still firm. You should be able to pierce them with a fork easily, but they shouldn’t fall apart.

2. Cool the Potatoes: Once the potatoes are cooked, drain them (but don’t rinse) and allow them to cool to room temperature. To speed up the cooling process, you can place the potatoes in the refrigerator for about 30 minutes.

3. Prepare the Dressing: While the potatoes are cooling, make the dressing. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, parsley and chives. Reserve a small amount of chives for topping (bacon too). Whisk until smooth and well combined. Season with salt and pepper to taste.

4. Assemble the Salad: Once the potatoes are cool, add the bacon, egg, red onion and give it a toss, then add the dressing. Gently fold the potatoes, red onion, eggs and bacon into the dressing until they are well coated. Mix everything together gently.

5. Chill: Transfer the potato salad to a serving dish and garnish with the reserved bacon and chives. For best results, cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together. Actually, it’s excellent the next day, make a day ahead of time and chill overnight for maximum wow factor.

6. Enjoy: Serve and enjoy.

A Family Favorite in the Making

As someone who grew up with two exceptional potato salad recipes, it’s not easy for a new version to claim the title of “best.” However, this Creamy Bacon & Chive Potato Salad is truly something special. Whether you’re a fan of traditional mustard-based salads or prefer something with a tangy kick, this recipe is sure to become a favorite in your household.

Next time you’re looking for a side dish that will steal the show, give this recipe a try. It might just become your new go-to potato salad, and you’ll find yourself making it again and again. #kevininthekitchen

Creamy Crab and Shrimp Seafood Bisque

Cooking, Recipe

Ingredients:

1/2 pound shrimp, peeled and deveined
1/2 pound crab meat, preferably lump
2 tablespoons butter
1 onion, finely chopped
1 carrot, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1/4 cup tomato paste
3 cups seafood or fish broth
1 cup heavy cream
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped, for garnish
2 tablespoons all-purpose flour

Directions:

Prepare the Seafood:
Cook the shrimp in a pot of boiling water for 2 or 3 minutes until they are pink and opaque. Remove, cool, and chop roughly. Set aside.

Sauté Vegetables:
In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.

Add Flavor Base:
Stir in tomato paste, paprika, and thyme. Cook for another 2 minutes.

Make the Bisque:
Sprinkle flour over the vegetables and stir to combine. Gradually add seafood broth, stirring continuously to prevent lumps. Bring the mixture to a simmer, then reduce heat and let simmer gently for 20 minutes.

Add Seafood and Cream:
Add the chopped shrimp and crab meat to the pot. Pour in the heavy cream and stir to combine. Cook for an additional 5 minutes, or until everything is heated through. Adjust seasoning with salt and pepper.

Serve:
Ladle the bisque into bowls and garnish with chopped parsley, maybe some good bread and enjoy!

#kevininthekitchen