All the President’s Menus (30 page)

SQUASH SOUP

2 acorn or butternut squash

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon extra-virgin olive oil

1 cup onion, diced

1 tablespoon brown sugar

½ teaspoon cumin

3 cups chicken broth

2 cups Bartlett pears, peeled, cored, and chopped (approximately 2 pears)

¼ cup sour cream

2 tablespoons maple syrup

Fresh thyme sprigs (optional)

Preheat oven to 450°F. While oven is preheating, split squashes lengthwise and remove seeds and stringy insides. Cover a rimmed baking sheet with foil and add water to a depth of approximately 1/8 inch. Season cut sides of squash with salt and pepper. Place squash on baking sheet, cut sides down, and bake for 30 minutes. Invert squash and return to oven for an additional 15 minutes. Allow to cool, and scoop flesh from skin (This may be done up to 2 days ahead).

Bring Dutch oven to heat over medium-high heat, and add oil. When the surface of the oil begins to shimmer, add onion, brown sugar, and cumin. Cook, stirring occasionally, until onion starts to soften, approximately 5 minutes.

Add squash and broth and season with salt and pepper. Bring to a boil, then add pears, cover, reduce heat, and simmer until pears are tender, about 5 minutes.

Remove from heat. Puree with a handheld immersion blender until nearly smooth (or, alternatively, use a standard blender, pureeing small batches of the soup at a time—be careful not to fill the blender more than half full with any one batch).

Combine sour cream and maple syrup in a small bowl. Serve the soup garnished with approximately 1 tablespoon of the maple sour cream and, if desired, a sprig of fresh thyme.

Yield: 8 servings

MARINATED TOP SIRLOIN

2 to 3 pounds top sirloin, trimmed of all excess fat

¾ to 1 cup oil-based Italian dressing (not creamy)

Kosher salt

Fresh ground pepper

1 tablespoon extra-virgin olive oil

Place sirloin in a large, shallow baking dish. Cover with most of the Italian dressing, being careful to thoroughly coat the steak. Flip steak and pour remaining dressing over top, again being careful to thoroughly cover it (use your hands to spread it around if necessary). Cover with plastic wrap and refrigerate for a minimum of 4 hours and up to 24 hours.

Thirty minutes before cooking, remove meat from refrigerator and allow to come to room temperature. Position top oven rack so that the meat will be approximately 3 to 4 inches from heat source and preheat oven to broil setting.

Place a small amount of water in the bottom of a broiler pan (enough to generously cover the bottom of the pan, but not enough that it will be difficult to carry). Pour extra-virgin olive oil onto a paper towel and lightly brush the top of a broiler pan.

Remove steak from the marinade and place on the top of the broiler pan.

Place in oven and broil for 6 to 7 minutes (more or less depending on your oven setting and the height of your oven rack), or until nicely browned on the top. Flip steak over and broil for another 6 to 7 minutes or until fully cooked.

Transfer steak to a cutting board, cover lightly with aluminum foil, and let rest for 4 to 5 minutes. Slice into appropriately sized servings, and serve with fresh fruit and vegetables.

Yield: 6 servings

HOMEMADE GRANOLA

3 cups old-fashioned oats

⅓ cup brown sugar

3 tablespoons honey

¼ cup grapeseed oil

1 teaspoon vanilla extract

¾ cup toasted walnuts, chopped

¼ cup flaxseed

½ cup coconut

Preheat oven to 350°F. Combine the oats, brown sugar, honey, and oil in a large bowl. (Note: If you measure the oil first, you can then use the same measuring device for the honey, which will then pour out easily and completely.) Add the vanilla, walnuts, flaxseed, and coconut. Mix and pour onto a cookie sheet covered with either aluminum foil or a silicone mat. Spread over the entire cookie sheet and bake for 10 minutes. Remove the cookie sheet and use a spatula to break up the granola, flipping pieces over to let the sides brown. Return to the oven for another 10 to 15 minutes, or until mixture is golden brown. Let the granola cool for 10 to 15 minutes, then gently break it up using the back of a spoon.

Note that this makes the granola slightly more clumpy. If you like fewer clumps, you can simply stir it more often while it’s baking.

Yield: 8-10 servings

MARCEL’S FAMOUS CHOCOLATE DRINK

2 oz. high-quality dark chocolate, chopped into small pieces

2 oz. high-quality milk chocolate, chopped into small pieces

½ cup milk, plus additional, to taste

½ teaspoon ground cinnamon

1 shot espresso

Combine chocolates and ½ cup milk in a sturdy saucepan, and warm over low heat. Stir constantly, adjusting heat as necessary to melt chocolate and combine ingredients until smooth. Add cinnamon and stir well, to break up powdery chunks. Add espresso, and continue to stir until well blended.

Serve warm in demitasse cups. This drink is so rich and chocolate-y, however, that you may prefer to prepare this with extra milk.

Note: Because the cinnamon may not completely dissolve, consider straining the liquid before serving.

Serves 2

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