Cozy food for fall from Chef Eddie Matney

Chef Eddie Matney shares some fall favorites for the season.


Butternut Squash Soup:
Potion ½ Gallon
3-Pounds Butternut Squash-Roasted & Peeled
3-Tablespoons Garlic
2-Tablespoons Shallots
3-Carrots-Peeled & Chopped
6-Stalks Celery Chopped
1-Large Yellow Onion Chopped
½- Quart Cream
2-Cups White Wine
¼ -Cup Olive Oil
1-Tablespoon Allspice
½ -Tablespoon Cinnamon
½ Cup Butter

Salt & Pepper to taste
Procedure:
1.    Sauté garlic, shallots, carrots, celery, onion &  ½ Cup Butter
2.    Add White Wine and spices and cream, simmer for 45 minutes
3.    Take Roasted and Peeled squash and blend until smooth
4.    Fold squash into cream and simmer for 10 minutes

Serves 8

Seared Halibut on Grilled Sweet Potato with a Pomegranate Slaw
By Chef Eddie Matney
Eddie's House
7042 E. Indian School Rd.
Scottsdale, Az. 85251

Halibut
4-6oz. Halibut Filets
2- Roasted Sweet Potatoes (sliced)
1 Tbls. Olive Oil
Salt and Pepper to taste

1.    Season halibut with salt, pepper and Olive Oil. Pan sear on both sides with a lid for 4 minutes on each side.
2.    Season sweet potatoes and grill until golden brown.
3.    Place potatoes on plate and top with halibut.

Slaw

1 cup sliced red cabbage
1 cup sliced green cabbage
1 cup sliced apples
¼ cup chopped cilantro
½ Serrano chili chopped
1-cup julienne cucumbers
¾ cup brown sugar
½ cup rice wine vinegar
¼ cup olive oil
1-cup pomegranate seeds
Salt and pepper to taste


1. Combine all of the above in a bowl and mix well. Serve with the halibut and enjoy.


Pumpkin Cheesecake With Gingersnap Crust
Chef: Eddie Matney Restaurant: 'Eddie's House'
Ingredients:
2-1/2 cups ground gingersnaps
1 cup butter, melted
1-1/2 cups pumpkin
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ginger
1-1/2 lbs. cream cheese
1/2 Tbsp. vanilla
1 cup sugar
4 eggs
2 Tbsp. sour cream
1/4 cup half-and-half
Instructions:
In a medium-sized bowl, combine butter and gingersnaps. Press mixture into a greased spring form pan. Place pan in a 350-degree oven for 5 minutes.

In a large bowl, combine cream cheese, sugar, vanilla, sour cream and half-and-half. Using an electric mixer, beat mixture until light and fluffy. One at a time, beat eggs into the mixture. Add remaining ingredients; beat until well blended. Pour mixture into the spring form pan until the filling comes 1/4 inch from the top of the pan. Wrap outside of the spring form pan twice with aluminum foil. Place the pan in another pan that has been partially filled with water. Place the cheesecake in the water bath in a 300-degree oven for 1 hour. Remove pan from the oven. Remove spring form pan from the water bath. Let cheesecake cool before removing it from the spring form pan.

Eddie's House
7042 East Indian School Road Scottsdale, AZ 85251
(480) 946-1622
eddieshouseaz.com

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