So I know I've blogged about my bisque before, sometime last year I believe. Well the other day I was called by a person from the Daily Herald an asked for a great harvest recipe and an interview. Today it came out in the paper!!! I'm so excited about it! It's such a wonderfully savory recipe and I'm just thrilled to share it! Here's the link and article also:
http://www.heraldextra.com/lifestyles/food-and-cooking/recipes/article_c92ae68e-70ca-5c04-a24a-1b455d46d10a.html?mode=story
Visit the Harmons grocery store in Orem and you'll likely find Sina Kunz slicing, dicing and chopping fresh fruits and vegetables. As lead produce sous chef, Sina, 29, loves the freshness offered daily at Harmons.
"Not only is fresh produce packed with essential vitamins and minerals, fresh produce adds such amazing flavors, textures and colors to every meal!" she says. Phytochemicals, naturally occurring chemical compounds in plants, work together with vitamins and nutrients and may provide disease protection, Sina adds.
Sina and her husband, Thomas, live in Orem and have two children. Her full name is Sinalei, which in Samoan means Lei of Flowers. "My dad served an LDS mission to Western Samoa and named his daughters with Samoan names," she says. Her sister's name is Tiana, meaning Little Grain of Sand.
Sina loves riding horses and team roping with her dad. "I grew up in Jackson, Wyo., around horses and cattle," she says. "My family is a rodeo family." While growing up, Sina focused on barrel racing. Now she's learning team roping with her dad.
"The header catches the horns of a steer with a rope and a heeler catches the hind feet of a steer with a rope," she says. Sina takes the heeling end, while her dad works on heading. Of course, they try for the fastest time -- all the while on the backs of their horses. "I'm still learning ... but loving it," she says.
Sina's love of food began with her mom and grandma, who both taught her how to cook. She collects cookbooks and enjoys tweaking recipes "for just the right appeal."
Her favorite harvest produce is winter squash. She shares a bisque made from it. "You can serve the bisque in a bread bowl with a sprinkle of Asiago cheese, or as one of your courses during Thanksgiving dinner," Sina says.
Butternut Squash Bisque
• 2 tablespoons butter
• 1 small onion, chopped
• 2 stalks celery, chopped
• 3 medium carrots, chopped
• 2 potatoes, peeled and chopped
• 1 medium butternut squash, peeled, seeded and cubed
• 1 tablespoon poultry seasoning or to taste
• salt and pepper to taste
• 32 ounces chicken or vegetable broth
• 1 cup half and half, whipping cream or broth
In a large pot, melt butter. Saute vegetables in the butter 5 minutes. Add seasonings. Cover vegetables with broth and bring to a boil. Reduce heat and simmer 40 minutes or until everything is very tender, stirring occasionally.
Transfer all ingredients to a blender and blend until smooth. Return to pot, bring to a simmer and add half and half to obtain desired consistency.
Cook's notes: This recipe freezes very well for up to 6 months. Don't add cream. Package in freezer-safe containers. When you are ready to use, thaw, heat up and then add cream.
