Fall flavors with Avec Moi

Kris Parmelee from the restaurant Avec Moi located in Broad Ripple creates Fall flavors. She creates pumpkin chocolate chip bars and a nice butternut squash fall soup.

Take a break from cooking — and still enjoy a home-cooked meal. Avec Moi offers a delicious alternative to another dinner out. We make to-go meals with fresh, local, and organic ingredients whenever possible.

Daily offerings are listed below. There are two ways to get-your-foodie-on:

http://www.happygofoodie.com/

 

RECIPES....

Pumpkin Chocolate Chip Bars

2 cups unbleached all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

 1 ¼ cups unbleached sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree

12 ounces semisweet chocolate chips

 

Preheat oven to 350°. Line the bottom and sides of a 9x13 baking pan with foil, leaving an overhang on all sides.  In a medium bowl, whisk together flour, pie spice, baking soda and salt.  Set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled).  Reduce speed to low, and mix in dry ingredients until just combined.  Fold in chocolate chips.

Spread batter evenly in prepared pan.  Bake until edges begin to pull away from sides of pan and a toothpick inserted in the center comes out with just a few moist crumbs, about 35-40 minutes.  Cool completely in pan. 

Lift cake from pan, using foil as an aid.  Peel off foil and cut into 24 squares.

 

Butternut Squash Bisque

3 Tablespoons butter

1 medium chopped onion

1 4-pound butternut squash (or its equivalent) cut in to 1-inch cubes

1 small Golden Delicious Apple, peeled and chopped

2 crushed cloves of garlic

½ teaspoon dried thyme

½ teaspoon garlic powder

¼ teaspoon cinnamon

¼ teaspoon cayenne

3 cups water

1 ¾ cup organic low-sodium chicken broth

1 cup half and half

Salt to taste

 

In a large soup pot, melt the butter.  Add the chopped onion and dried spices.  Cook for about five minutes, stirring often to avoid burning.  Add the crushed garlic and cook for about 1 minute (or until fragrant).

Add squash, apples, water and broth.  Simmer for about 20 minutes or until squash is tender.  Once cooked, remove from heat and cool slightly.  Purée until smooth using an emersion blender or in small batches in a blender or food processor.  Stir in the half and half and bring to a low simmer (do not boil or dairy will separate).