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Recipes: A Meal at Heaven

From Josh Ruxin's A Thousand Hills to Heaven

Friday, November 15, 2013

First Course

Heavenly Peanut-Squash (Pumpkin) Soup

4 tablespoons (1⁄2 stick) unsalted butter
1 medium-size white onion, finely chopped
4 cups chopped pumpkin or squash of your choice 2 cups pureed cooked sweet potatoes (from about 3

medium-size sweet potatoes)
6 cups chicken or vegetable stock
1 teaspoon freshly ground black pepper 1 teaspoon salt
1 cup smooth peanut butter
1 cup whole milk, or to taste

Melt the butter in a large stockpot over medium heat. Sauté the onion until lightly browned, then stir in the chopped pumpkin and sweet potatoes.

Add the stock, pepper, and salt and stir well. Stir in the peanut butter and milk to taste and blend the mixture with an immersion blender or in a blender. Bring to a boil, then reduce the heat and simmer for 20 minutes.

 

Main Course

Heaven’s Signature Cassava Chimichurri Filet Mignon

Serve the filet mignon with grilled corn and potatoes, any style.

Beef Filet

1⁄2 cup soy sauce
1⁄3 cup dry red wine
1⁄4 cup honey
1⁄4 cup balsamic vinegar
2 tablespoons chopped ginger
2 tablespoons chopped garlic
2 tablespoons freshly ground black pepper 2 pounds filet mignon

Cassava Chimichurri sauce

1⁄2 cup cooked cassava leaf puree (or substitute a mix of parsley and cilantro leaves)
1 small red onion, cut into quarters 15 garlic cloves
2 bunches fresh cilantro
1 bunch fresh flat-leaf parsley 

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