Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Fall Menu
Hearty Vegetable Soup (serves 6)
Ingredients
15 ml. butter
1 medium onion diced
1 garlic clove minced
1 medium winter squash peeled and diced
1 medium zucchini diced
1medium sweet potato, peeled and diced
150 gr. orzo
500 gr. fresh chopped tomato or can diced tomatoes
5 ml. dried thyme leaves
5 ml dried rosemary
1 liter chicken stock
Salt and freshly ground black pepper
Method
1. In a heavy-bottomed pot, heat the butter medium heat.
2. Add the onion and sauté until translucent. Add the garlic
and sauté until golden brown.
3. Add the winter squash, zucchini, sweet potato, orzo,
canned tomatoes, thyme, rosemary, and stock 4.Simmer until the vegetables are
soft and cooked through, about 30 minutes.
4. Season the soup with salt, and black pepper, to taste.
Serve with sliced crusty POP’ S garlic bread.
5. Sprinkle with POP’S Spice
Herbed
chicken breast
Makes 6 servings
Ingredients
Tenderize the boneless chicken breast halves by flattening
them as you would for a chicken cutlet, then marinating in lemon juice.
6 skinless boneless chicken breast halves
100 ml. fresh lemon juice
75 ml. butter
50 ml olive oil
400 gr. plain dry breadcrumbs
75 ml chopped fresh basil
50 ml chopped fresh parsley
20 ml. chopped fresh rosemary
5 ml salt
3ml ground black pepper OR (POP’S Spices)
Lemon wedges
Method
1. Pour lemon juice over. Cover and refrigerate 1 hour.
Remove chicken from dish and pat dry with paper towels.
2. Preheat oven to 220 c Melt butter with oil in small
saucepan over medium heat cool slightly. Mix breadcrumbs, basil, parsley,
rosemary, salt, and pepper in pie dish.
3. Brush chicken breasts on both sides with melted butter
mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on
baking sheet.
4. Bake until chicken is cooked through and breadcrumbs are
golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges
alongside. And HERBED GARLIC
MASH AND brown sugar mashed turnips
Chocolate
Pumpkin Chiffon Pudding
Serves 6
150 gr pumpkin puree
150 gr coconut milk
2 eggs
150 gr coconut sugar
250 gr chocolate chunks or chips melted
2 ml salt
1 ml vanilla
250 ml whipped cream
1. In a blender combine pumpkin, coconut milk, and eggs
2. Pulse in coconut sugar, melted chocolate, salt,
3. Transfer into serving glass and place in fridge for 2
hours to set
4. Serve with whipping cream
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile it only takes a minute” – Otto
