Chef Bruce Pinkerton of , a local company that wants to help you create meals like a chef without the high cost, shares two recipes with KING5 viewers.
Entrée: Butternut Squash Soup with fresh sage
Recipe for soup:
Ingredient | Quantity |
| Olive oil | 1 1/2 Tbs. |
| Onion (finely chopped) | 2 cups |
| Garlic | 1 clove |
| Parsley (finely minced) | 2 Tbs. |
| Sage (finely minced) | 2 teaspoons |
| Butternut squash (peeled, seeded & cut into ½" cubes) | 4 cups |
| Chicken stock | 5-6 cups |
| Salt & pepper | 1/4 teaspoon |
Method: Heat oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, 20-25 minutes. Allow to cool slightly.
Working in batches, carefully puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and salt, if desired.
Chef's hint: This can be made one day ahead. Chill uncovered until cold, then cover. Re-warm before serving.
Entree: Roasted breast of chicken
With a dried fruit chutney laced with cranberries, nectarines, peaches and pears
| ITEM | 2 Servings | 4 Servings | 6 Servings |
| Chicken breasts | 2 | 4 | 6 |
| Olive oil | 1 Tbs. | 2 Tbs. | 3 Tbs. |
| Herb blend | 1/2 Tbs. | 1 Tbs. | 1 1/2 Tbs. |
| White wine | 1 Tbs. | 2 Tbs. | 3 Tbs. |
| Chutney | 1/3 cup | 2/3 cup | 1 cup |
Recipe: Herb blend:
| Ingredient | Quantity |
| Pepper | 1 part |
| Garlic | 1 part |
| Thyme | 5 part |
| Onion | 1 part |
| Parsley | 2 parts |
Method: Combine all ingredients in a food processor and mix well.
Recipe: Chutney
Yield: approximately 2 1/2 cups
| Ingredient | Quantity |
| Cider vinegar | 1/4 cup |
| White vinegar | 1/4 cup |
| Brown sugar | 1/2 cup |
| Raisins | 1 cup |
| Dried fruit mix | 1 cup |
| Onion (finely diced) | 1 cup |
| Olive oil | 1 Tbs. |
| Allspice | 1/4 teaspoon |
| Curry powder | 1/4 teaspoon |
Method: In a heavy saucepan over medium-high heat sauté onion in olive oil until softened, add curry stir and cook 30 seconds. Add cider and white vinegars, raisons, dried fruit mix and brown sugar turn up heat and bring to a boil. Add allspice; continue to cook 5-10 minutes more stirring occasionally. Pour into a container, cool as quickly as possible.
