Sasha's Kitchen: Parsnip Apple Fall Soup (and an upcoming product review)

CSN Stores has offered a product for review through their site, which offers a world of great products, from cookware like Le Creuset to barstools and I look forward to reviewing a product from their store. I have been using a very old ice cream maker for many years (truly old school) and I look forward to reviewing a new, updated and automatic ice cream maker from CSN Stores.  I can't wait to try it out to make some fall pumpkin spiced ice cream.

Pumpkin soup is one of my favorite fall soups. Last year, I made two delicious pumpkin soups - a pumpkin cashew soup and a pumpkin pear soup.  Nothing is better in the fall then a delicious root vegetable soup. Although I plan to get back into the pumpkin soup groove soon, this time I decided to try making a soup with one of my favorite root vegetables - parsnips. What better combination than with fresh New York fall apples? I was inspired to create my own parsnip-apple soup by the recipe for parsnip-apple soup in Tyler Florence's new cookbook. However, my recipe is totally different. Tyler adds oysters and bacon which are totally not needed in my vegetarian rendition. I found the paprika to be a great complement as well, and I much preferred the crisp tartness of honeycrisp apples - my all time favorite apple. The result is slightly, but not overwhelmingly sweet - it is a natural sweetness from the apples, as I did not add any sugar. It also has that wonderful fall crispness. This was a real treat and a soup I will surely make again. Be sure to use farmer's market fresh apples and parsnips. This soup is all about your starting material so it is imperative to use the best local produce!

Sasha's Parsnip-Apple Soup
2 1/2 lbs of parsnips
2 large honeycrisp apples (use three if the apples are small)
2 large granny smith apples
2 cups of heavy cream
2 quarts of low sodium chicken stock
salt and pepper to taste
paprika to taste
parsley to garnish
4 T olive oil
1 onion, diced

First, put 2 tablespoons of olive oil in a pot with the peeled and chopped parsnips and the diced onion. Cook over medium heat for about 20 minutes until the parsnips are softened.  Add the peeled and chopped apples and cook over medium heat for another ten minutes. You may need to add the rest of the  olive oil at this point.  Add the chicken stock and bring to a boil. Then add the heavy cream and cook over medium heat until the parsnips and apples are full cooked.  Allow to cool for about 10 minutes before pureeing in batches in the blender. Season with salt, pepper and paprika, and garnish with a bit of parsley.

Sasha's Kitchen: Parsnip Apple Fall Soup (and an upcoming product review)

Sasha's Kitchen: Jamie Oliver's Spicy Pasta with Mushrooms and Lamb Sausage & Upcoming CSN Stores Product Review

First off, a note, I will be publishing a product review in an upcoming post of a great serving product from CSN Stores.  I am thrilled to be doing a product review for CSN Stores, as they have so many great options for service on your dining room tables. An upcoming post from me on A Kitchen In Brooklyn will showcase one of the great products that CSN stores has to offer for chefs and home entertainers! CSN stores is a great retailer that has a fantastic selection of items for your homes and kitchens.  So stay tuned for a review of a really fun product from CSN stores to spice up any dinner party!

Jamie Oliver is one my my favorite chefs. His cooking style is so organic and raw - it really showcases the ingredients that he uses. Many of his recipes are quite simple, actually and they are always improved by using the best fresh ingredients possible.  Jamie is a big meat lover and loves to use interesting and flashy meats in his cooking. I love lamb and lamb sausage so when I saw Jamie's recipe for pappardelle pasta with spicy lamb sausage and wild mushrooms in one of my old Jamie Oliver books, The Naked Chef Takes Off, I knew the recipe was one I was going to have to try. I did a few variations to use the quality local ingredients in my grocery store and the result was quite delicious.

Jamie Oliver's Pappardelle with Spicy Sausage and Wild Mushrooms (with some variations by me)
1 onion, peeled and finely chopped
1 clove garlic, diced
8 oz spicy lamb sausage, skin removed, and chopped into small pieces (I got some great lamb sausages at Fresh Direct)
2 handfulls fresh thyme, leaves picked from stems
1/2 tsp red pepper flakes (Jamie uses dried red chiles crumbed, but the effect is the same as it adds some heat)
14 oz wild mushrooms (I used cremini, but you could use oyster, shiitake or chanterelles), torn or sliced
[note - I omitted the butter, you don't need it, and added a bit of olive oil]
handfull of fresh parsley
grated parmesan cheese
1 lb fresh pappardelle (although Jamie made his own, I got mine fresh at Fresh Direct)

So I didn't make my own pappardelle, but a pasta machine is an inexpensive kitchen appliance I plan to get soon so I can start making my own ravioli, tortellini and fresh pastas.

To make this recipe, saute the onion and garlic in a bit of olive oil with the sausage meat. Remember to remove the skin from the sausage meat and chop into small pieces. Add the thyme, red pepper flakes and mushrooms and a bit more olive oil. Cook the pappardelle and combine with the mushroom mixture. Throw in some fresh parsley and grated parmesan cheese and serve hot.

Sasha's Kitchen: Jamie Oliver's Spicy Pasta with Mushrooms and Lamb Sausage & Upcoming CSN Stores Product Review