Word Perv

Everyone knows I love to cook, especially when I’m cooking with or for friends. When I lived in Maryland I had a few friends whom I regularly dined with - Aimee, Tamera, Jen and Virginia. At least once a week I was cooking with one of these fabulous ladies. Occasionally a bachelor would get the pleasure of dining with me too. Since moving I haven’t had the opportunity to do so very much. Well the other night that changed, as my new friend Michael  came over and we concocted a feast! The menu: roasted fennel, butternut squash soup, Chilean sea bass with pesto sauce on a bed of wilted spinach and bananas foster for dessert. A feast indeed!

Here are the recipes, but please note we sort of winged part of it - adding a dash of pepper or spice when we felt the need to do so. We even had to improvise when my mixer was no where to be found. I have the beaters, just no mixer to attach them to (I guess this is that infamous “one thing” you lose during every move!) It all turned out fabulous and was paired with a couple of bottles of wine. Truly a great meal and a great evening.

Roasted Fennel

• 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced in half
• olive oil
• balsamic vinegar

Preheat oven to 350 degrees F. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Lay pieces cut-side down in baking dish, bake 25 minutes, or until cooked through and beginning to caramelize.

Butternut Squash Soup

• 1 butternut squash, cubed
• 2 1/2 cups vegetable broth
• 1/2 medium onion, chopped
• salt and pepper to taste
• nutmeg
• butter (for browning onion)

Boil squash until tender when pierced with fork. Drain and reserve water to make vegetable broth (if needed). Mash squash. Brown onion in butter until tender and translucent. Combine mashed squash, vegetable broth, onion and spices. Simmer until thickened, about 15 minutes. Whip some heavy cream and top each bowl of soup with a dollop.

The Chilean sea bass was sauteed in a bit of butter and then placed on a bed of wilted spinach (saute the spinach in a bit of oil). Fresh pesto (basil, veggie broth, fresh grated Parmesan cheese, olive oil, garlic and a hit of pepper) was drizzled over the fish.

And if all of that wasn’t enough, Michael impressed me with his ability to light food on fire and not burn down my kitchen!

Bananas Foster

• 2 tablespoons butter
• 1/4 cup brown sugar
• 1/4 teaspoon all spice
• 1/2 teaspoon nutmeg
• dash banana liquor (not much, about a tablespoon)
• 1/4 cup dark rum
• 1/2 teaspoon orange zest
• 2 bananas

Slice bananas length-wise and half them. Add all ingredients except dark rum and simmer over medium heat for a minute or two. Add the dark rum and light it on fire! (Keep a fire extinguisher handy - be safe!). It’ll burn down quickly. Serve bananas with vanilla ice cream, drizzle extra rum sauce over the bananas and ice cream. Enjoy!