Comming's Corner: Seasonal Recipes from LUREC's Executive Chef
Loyola Neighborhood News: Retreat and Ecology Campus - V3, I1
Scott Commings is the Executive Chef at the Loyola Retreat and Ecology Center (LUREC). Chef Commings embraces and lives the environmental initiatives of LUREC through his work at the farm and in the kitchen. Here's a couple of tips to be friendly to the environment while creating tasty meals for your family:
1) Buy seasonally- the food tastes it's very best in peak season AND it's cheaper.
2) Get to know your farmers- The farmers grow the food they like to eat. Talk to them and find out what they enjoy and the best preparation. Buy something different every time you go to the market.
3) Plan ahead- Plan your meals and shop for the week so you can procure all your ingredients at one time.
4) Be creative- Don't be afraid of trying something new. Leftover veggies? Create a one-of-a-kind salad with a little vinaigrette to use on top of sandwiches or entrees.
Roasted Butternut Squash Soup
(Approx. 8 Cups)
1 Medium Butternut Squash
6 Cups Water
¼ cup plus 2 Tbsp. Brown Sugar
½ tsp. Ground Cloves
1 tsp. Kosher Salt
¾ cup Heavy Cream
Prepare the Squash:
Halve the squash lengthwise and scrape out the seeds and pulp. Place cut side down on a baking sheet and roast at 375 degrees for 45 minutes or until soft. Let cool.
In a sauce pan scrape the cooked squash and cover with the water. Add the brown sugar ground cloves and kosher salt. Bring to a boil and turn to a simmer. Cook for 15 minutes. Using a hand blender, puree the mixture to combine to a smooth consistency. Utilize a kitchen blender if a hand blender is not available (puree in batches and use caution with any hot liquid). Bring the mixture back to a simmer and add the cream; let simmer an additional 5 minutes. Taste for seasoning.
Allow to stand for 10 minutes before serving. Serve and top with crème fraiche or candied walnuts. Enjoy!