Life update: I’m blogging to you from my new kitchen in Boston!  To be fair – I moved to Boston around 6 months ago… and I’ve been so caught up in life and work that I haven’t even considered anything I’ve made to even be “Gourmet Analyst worthy!”  Lame I know… but unfortunately true.  Today is September 19th and I’ve already been to one Oktoberfest, drank hot apple cider and eaten butternut squash ravioli (more to come on that in a future post).  What I’m trying to get at is… Autumn is here and it’s my FAVORITE!  I’m so excited in fact, that for the first time in a long time, I was inspired to create in the kitchen… and I kind of missed you guys. 

Ladies and Gentlemen – I give you … Autumn Butternut Squash & Apple Soup!

• 1 Medium sized butternut squash – the most sexually explicit vegetable out there
• 2 large apples – I used juicy Fujis
• 3oz (a small chunk) of sharp cheddar cheese
• 1 small medallion/large scoop (2oz-ish) of goat cheese
• 1/2 cup low sodium chicken broth
• drizzle of EVOO
• 1.5 oz dark Rum
• 1/2 cup milk
• 1 tbs  brown sugar
• 1 pinch garlic powder
• 2 pinches salt (or to taste)
• dash of pepper
• 2 pinches nutmeg

1. Heat up the oven to 375F
2. Dice your butternut squash into 2 inch cubes.  I used the advice on The Kitchn’s Home Hacks “How to Cut a Butternut Squash”  Seriously it’s good advice and it might save you a finger… or at least 20 minutes of your life. 
3. Dice your apples into 1 inch cubes – you can leave the skin on if you want
4. Cover a baking pan with tin foil, or use pyrex and toss your cubed squash and apples in the pan
5. Drizzle the cubed fruits and veggies with a bit of EVOO and sprinkle with your 1tbs of brown sugar
6. Let roast in the oven until you can easily stab one of the squash cubes with a fork all the way through (this should take around 40 minutes)
7. Remove from the oven and transfer your squash and apples to a food processor add the low sodium chicken broth bit by bit as you pulse the mixture until smooth
8. Transfer your smooth mixture to a medium sized saucepan and add milk and rum, keeping heat at medium low.
9. Chop up the cheddar cheese into small bits and add into the soup with the goat cheese, stirring occassionally until melted, combined and sexy
10. Add in pinch of garlic powder, 2 pinches of nutmeg and a dash of pepper
11. Taste test and add salt until you reach desired flavor
12. Curl up next to a fireplace and enjoy – and then go run through some crunchy orange leaves with beautiful leather boots…

It’s a super flexible dish so feel free to add whatever vegetables you want to it.  I would have included red and orange peppers for flavor, color and overall sexiness – if there weren’t only shriveled, sad excuse for peppers at $3.99 each in Publix that week.

• 1/2 box penne rigate
• 3 tablespoons red Thai curry paste
• 1 can coconut milk
• 1/2 half of frozen spinach, de-thawed or  two big handfuls of roughly chopped fresh spinach
• 1 cup chopped cauliflower florets, bite sized
• 1/2 tbs cayenne pepper
• 1/2 tsp coriander
• 1/2 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp cumin

• Empty can of coconut milk into large skillet on medium-high heat and add the red Thai curry paste, gently stirring with wooden spoon until paste has dissolved.
• Add in cayenne pepper, coriander, garam masala, paprika and cumin and stir well.  Taste as you go, or use smaller amounts of the spices if you are looking for a more mild sauce – but remember that half of the heat is already in the curry paste.
• Now that all of the spices are in, add in your chopped cauliflower florets and spinach.  Turn skillet to medium-low heat and let simmer, stirring often, until the stem of florets are easily pierced with a fork and the spinach has wilted but is still bright green.
• At this point the coconut milk should have reduced by around half and taken on a creamier texture.
• Toss in 1/2 box of penne rigate cooked al dente until completely combined.

This vegetarian dish is perfect to warm you up on a cold day.  If you’re looking for more protein, feel free to add in grilled chicken or shrimp.

• 1/2 pound of fresh (cleaned) calamari tubes
• 4 oz. jar of quartered marinated artichokes
• 2 large tomatoes
• 3 cloves of garlic
• splash of balsamic vinegar
• EVOO
• 1 whole large lemon
• 1/2 cup crumbled feta cheese
• Salt
• Pepper

• Strain the artichokes (reserving the liquid) and chop them up into bite sized pieces along with the tomatoes.  Set aside.
• Rinse calamari tubes, and with a very sharp knife slice into narrow rings around .5cm wide.  Mix calamari rings in a bowl with one minced garlic clove and a pinch or two of both the salt and the pepper and set aside as well.
• Drizzle the bottom of a medium sized pan with EVOO and set on medium high heat.  Add 2 cloves of minced garlic to EVOO and cook until it begins to brown.
• Toss tomatoes and artichokes into pan with the 1/2 cup of reserved artichoke marinade and cook for two minutes or so.
• Add calamari rings and a splash of balsamic vinegar to the pan and stir 2-3 minutes as the rings pop and cook through.  Be careful not to overcook the squid – it will get too tough very quickly.  Taste test when you think it’s done… but as a general rule with calamari – if you think it might be done… it is.
• With a slotted spoon scoop out the tomatoes, artichokes and calamari and transfer to a bowl.  Add 1/2 cup of feta cheese and the juice of one lemon and toss well.

This recipe will serve 3-4, as a side.  Feel free to change the recipe to accommodate more for a cocktail party.  Also tastes great cold!

• Two thin chicken cutlets
• Handful of cashew halves
• Two cloves of garlic, minced
• One red pepper
• One yellow pepper
• Low sodium soy sauce
• Stir fry sauce
• White wine
• 2 tbs butter
• Dash of cayenne pepper
• Fresh ground pepper
• Lime juice

• Preheat oven to 350F.
• Pepper the two chicken cutlets and set onto a baking sheet covered in tin foil.
• Cut up your peppers into narrow strips, making sure to remove all seeds.
• In a small skillet, melt the butter over medium-high heat and cook the minced garlic until it becomes aromatic.
• Add in the pepper strips and the cashews and let simmer until the peppers soften.
• Add a dash of cayenne pepper to the peppers… being careful to make sure that the steam doesn’t get in your eyes… ouch.
• At this point, add a splash of soy sauce and around 2 tbs of sweet stir fry sauce.
• Mix with soft spatula and add a splash of white wine and lime juice.
• Spoon the pepper/cashew mixture on top of the two chicken cutlets.
• Toss in oven and bake until fully cooked.  Since we’re using thin cutlets… I would check them at 20 minutes.

• 4 tablespoons of butter
• Handful of baby carrots (or large carrot) – chopped up
• 1/2 cup of flour (plus more if you need to thicken sauce)
• 3 cups of chicken broth
• 1 cup white wine
• 2-3 cups of cooked chicken (leftovers are great for this!)
• 1-2 cups of cauliflower chopped
• 1 package of potato gnocchi
• 1 cup dried cranberries

• Bring a medium pot of water to boil and add gnocchi, scooping them out as they rise to the top, straining them and and setting aside in a bowl.
• Melt the butter in a large skillet and add chopped carrot and cauliflower.  Cook on medium heat until veggies soften.
• Add the 1/2 cup of flour to the vegetables and butter and mix with a soft spatula until flour is completely mixed and skillet contents take on a paste-like consistency and brown a bit.
• Add 1 cup of white wine and 3 cups of chicken broth slowly, whisking as you go.
• After about 10 minutes, when mixture begins to thicken, add your cooked chopped chicken and cranberries to the skillet and let simmer until it reaches the consistency of the inside of a chicken pot pie!  If you need to, feel free to add another cup of chicken broth.
• Add in cooked potato gnocchi, combine well and serve with a side of cranberry sauce!

Pre-Thanksgiving in under 45 mintues!  La la laaa.

Here’s a great recipe for you to bring into the office to get extra brownie points for your end of the year bonus (haha), make for a holiday party, wrap up and give to the neighbors, bribe someone with… or just eat by yourself with a fork and gallon of milk.

It’s super easy and fun to make, but please remember that even if it looks cooled off, the dulce de leche is freaking hot.  I had a huuge blister on my pointer finger for two weeks just for being a fat kid and trying to scoop up some with my finger.  Definitely not a good idea.

• 1 stick of butter plus 1 tablespoon
• 1 cup flour plus a handful more
• 1/2 cup sugar
• pinch of salt
• 1 can sweetened condensed milk (not evaporated)
• 3/4 lbs of milk chocolate or semi sweet chocolate chips
• 1 cup of dried cranberries
• 2 handfuls of crushed walnuts

• Preheat the oven to 350F.
• Spray Pam (or your nonstick cooking spray of choice) inside a 9in by 9in pan – completely coating it.  Drop extra handful of flour in pan and shake around until entire interior of pan is coated with flour.
• Combine the flour, sugar and salt in a medium mixing bowl.  Chop the butter up into small cubes and add to bowl.  If you have a mixer or a food processor, this next part will be easy for you.  If not – do what I did and use a pastry cutter… or a wire whisk.  Work the butter with your dry ingredients until you have the consistency of tiny pebbles and all dry ingredients are included.
• With your hands, press the shortbread dough into the bottom of the pan and bake until the edges turn a nice golden color.
• Take out of oven and let cool completely to room temperature.  I know waiting is agony, but trust me… if you don’t wait, you’ll destroy it.
• In a sauce pan on medium heat, empty out your can of condensed milk and drop in the extra tablespoon of butter.  Keep a really close eye on the milk; if it burns it will probably destroy your pan too.   Stir mixture continuously with a rubber spatula.
• Keep stirring over heat until the milk changes consistency to a soft caramel/dulce de leche texture and turns a nice hazelnut color (15 minutes or so).
• When dulce de leche is done, pour over completely cooled shortbread pan and spread it around evenly with the spatula.
• Now for the final step, set up a double boiler on your stove.  (You can set a large glass bowl on top of a smaller sauce pan with an inch or two of water.)  Pour the chocolate chips into glass bowl and check every few minutes – stirring chocolate to melt evenly.
• When chocolate is completely liquid, add your cup of dried cranberries and turn to coat.
• Spread chocolate/cranberry mixture over the top of the cooled dulce de leche layer and before it can dry, crumble your walnuts on top so that they stick to the chocolate.
• Let cool, cut and serve!

Do you ever come home from a long day at work and not know exaaaactly what to cook but you know that you want something that tastes somewhere between white truffle macaroni & cheese and basmati rice?  Anyone?  Anyone?  Alright – so maybe that’s a unique craving… but in any case – this recipe really hits the spot and is a perfect side to almost any dish.  It’s so flavorful that I’ve made it as a meal by itself on many occasions.

• 2 tablespoons EVOO (or just a big drizzle)
• 1 cup dry orzo
• 1.5 – 2 cups low sodium chicken broth
• 3 cloves of garlic – minced
• 1/2 cup white wine
• 3 tablespoons goat cheese

• Pour 2 tablespoons of EVOO into the bottom of a medium sized skillet and set to medium heat.  When oil heats up add your minced garlic and let simmer until you can smell that great garlic aroma.
• Add the dry orzo to the skillet and with a soft spatula coat the orzo with the EVOO at the bottom of the skillet.
• Turn heat to low-medium and carefully watch the orzo…. stirring it often so that it browns but doesn’t burn.
• Once orzo has turned a golden color, add the low sodium chicken broth and the white wine.
• Let skillet sit uncovered on low-medium heat for 10-12 minutes and come back to check the consistency.  The orzo should be plump and there shouldn’t be excess liquid in the skillet.  If there is still a lot of liquid, let it sit a bit longer.  If it already reached the right consistency, now is the time to add those three big spoonfuls of goat cheese and mix until completely combined.
• Garnish with parsley or basil for a pop of color and enjoy!!

I was browsing through the grocery aisles talking to my best friend on the phone when I came face to face with a package of pre-made gnocchi. I was looking for artichoke hearts but there it was… the gnocchi. It sat in my pantry until I was bored, and wanted to try something I’d never done before. Soooo I took out an arm full of ingredients, and jumped into a gnocchi adventure. Not going to lie – this was one of my favorite dishes to date. See people!? Challenge yourselves to step outside of the box (or in this case a vacuum sealed package )… and your stomach will be rewarded!

• 1 package potato Gnocchi
• Pinch of salt
• 1 can lobster bisque ( I bought the organic kind – up to you though)
• 1/2 cup of your favorite white wine
• 1 can chopped clam
• 1 cup heavy cream (or milk in a pinch)
• Fresh basil
• 10-15 medium cleaned shrimp
• 1/2 cup mascarpone cheese
• 2 oz goat cheese
• Fresh ground pepper

• Set a large pot of lightly salted water to boil. Once water begins to boil, drop in half of the gnocchi. I do this because it’s easier to keep an eye on them if it’s not so many at a time. While this probably isn’t the most efficient way to cook them – I was paranoid about over cooking. So I literally stood next to the pot with a slotted spoon. Everytime one of the gnocco (yes I googled the singular of gnocchi – don’t judge! haha!) popped up and started floating, I scooped it out with the spoon and set it aside in a bowl. I’m sure that if you just waited until a majority of the gnocchi were floating – you’d be fine.
• In a sauce pan (or medium pot), empty out your can of lobster bisque and begin to heat it up on a low-medium setting. When you can smell the deliciousness – add in the half cup of your favorite wine (I used a good Sauvignon Blanc) and stir. Continue to stir on low-medium heat for 4 minutes, and then add the heavy cream to the mix and stir until entire sauce is creamy and lighter in color.
• Chop up some leaves of fresh basil with a sharp knife and toss into pot.
• Scoop 1/2 cup of mascarpone cheese and 2-3 oz. of goat cheese into sauce and stir until cheese is fully melted into the sauce.
• Strain can of clams and toss into pot with 10-15 cleaned, deshelled/detailed shrimp.
• Let reduce on medium heat, stirring frequently until shrimp are curled and pink in color. When the shrimp are fully cooked, the sauce is done.
• Salt and pepper to taste.
• Add cooked gnocchi to the sauce pan and combine!

Seriously this dish is so rich, creamy and filling that it probably is good for three or four main course servings. Feel free to add more shrimp, or more gnocchi as well!

Enjoy!!! Tell me if you come up with any good alterations too!

I know that the real baking purists out there will be disappointed that I didn’t make my own dough for the crust – but remember this blog is called the Gourmet Analyst – I do have a full and a half time job! Haha! But hey – if you have the time to do it all AND make your own crust – more power to you. (more pictures below)

• One tube of New Pillsbury Crescent Recipe Creations Dough
• 2 large and ripe Bartlett pears
• 1/4 cup brown sugar
• 1/4 cup honey
• 5 oz Mascarpone cheese
• 1 egg
• handful of crushed walnuts
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350F.
2. Stretch out Pillsbury dough onto cookie sheet, being careful to mend holes and rips if they form.
3. With a soft spatula, spread layer of Mascarpone cheese over dough sheet, getting within 3 cm of the edge.
4. With a sharp knife, slice pears into 3mm slices and gently layer them on top of each other to form two opposite facing lines lengthwise down the dough sheet. As with the Mascarpone, stay within a 3cm border.
5. Sprinkle brown sugar and crushed walnuts over the pear slices.
6. Fold the edges of the dough up and over about 1cm over onto the pears. This isn’t like a pie – so don’t worry about making it look symmetrical. Asymmetrical is sexy – as long as you’re talking about pastries, and not Los Angeles.
7. Squeeze your honey into a microwave safe bowl and add the 1/2 teaspoon of vanilla extract. Microwave the honey for 5 seconds or so to liquefy the honey. Drizzle the vanilla honey mixture over the pastry with a spoon, stopping to microwave again if the honey begins to return too quickly to it’s usual firmness.
8. Lastly, beat egg in a separate bowl and give the crust a quick egg wash.
9. Set into oven and let bake for around 20 minutes. Start checking the crust at around 15 minutes. It’s all done when the crust is a deep golden color like it is in the pictures.

I sliced it up like pizza because it was the easiest way to serve it… I think that next time I’ll make a rectangle version… and maybe two or three of them so everyone can have seconds and thirds… it was a big hit!

• One package of New Pillsbury Crescent Recipe Creations Dough
• 1 package of fresh raspberries
• 3-4 large spoonfuls jar mango preserves
• Handful of crushed walnuts
• 1 large egg
• 3 oz mascarpone cheese (more or less 1/3 of an 8oz container)
• Powdered sugar for presentation

1. Preheat oven to 350F.
2. Grease a cookie sheet with
3. Open up the dough and carefully stretch out to full size. At this point I reshaped my dough into a circle to give it a more rustic feel – but the next time I make it, I want to see if it yields more as a rectangle.
4. Using a soft spatula or the back of a spoon, spread mascarpone cheese liberally over the dough, getting up to 2 cm away from the edge.
5. On top of mascarpone layer, spread another reasonably thick layer of mango preserves, still leaving the small 2 cm border around the edges.
6. Take a handful of raspberries and smoosh them up a bit in your fingers and distribute evenly over the dough. Mmmm…. smooshy.
7. Fold the edges of the dough up and over about 1cm over onto the filling. This isn’t like a pie – so don’t worry about making it look symmetrical. Uneven edges equal one shabby chic tart. Haha!
8. Sprinkle the crushed walnuts over the top of the tart.
9. Beat the egg in a bowl and using a brush, lightly coat the crust with an egg wash.
10. Set in oven and bake for around 15 minutes. Check the tart after 10 minutes just to be safe. It is fully cooked when the crust has turned a deep golden brown color.
11. Let cool and serve at room temperature with a sprinkle of powdered sugar and some fresh berries on the side.