7th street market (Charlotte) chef demo

Thank you so much 7th Street uptown market for sharing the day with me today! Here are some snapshots of the day! More to come! Soon ! stay tuned!!

Getting set up!
My mamma and me!

The fabulous market!
Recipes from today’s demo: To serve 4- 6 (Generous servings)

Curry Butternut squash bisque 

2-3 cups of fresh Butternut squash, peeled, and roughly chopped

1 Medium sized onion (I use sweet white)

2-3 garlic cloves smashed and chopped

2 Bay leaves

2 Cinnamon sticks
1 Tsp of nutmeg grated/powder

2 Tsps of curry powder
1/2 cup of heavy cream

3-4 cups of chicken stock (or use veggie broth): Use more if you like a thinner soup

1 Tbsp Olive oil

1 Tbsp butter

Salt, pepper, cayenne to taste

Saute onions and garlic in a Tbsp of Olive Oil for 4-5 minutes till the onions turn a pale pink. Add the squash and cook for about 3-4 minutes on medium heat.

Add the bay leaf, cinnamon sticks, nutmeg, curry powder and stock. Increase the heat to a high and bring the soup to a boil. Reduce the heat to a medium and cover the pot and cook for 18-20 minutes till the squash is tender. (Might take longer depending on the squash)

Once the squash can be mashed easily with a fork, remove the bay leaf and cinnamon sticks. Using a hand blender, blend the contents in the pot carefully or alternatively using a stand up blender, blend all the ingredients. (I would suggest letting the ingredients cool down before blending).

Move the contents into a pot (if using a stand up blender) and add the heavy cream and bring to a gentle boil. Season with salt, pepper and cayenne. Garnish with some fresh parsley and a Tsp of sour cream.


Savory apple ginger chutney

1 Tbsp Olive oil

1 Red onion, peeled and chopped fine

2-3 tart cooking apples, peeled, seeded and chopped into ½” cubes (I use granny smith)

½ Tbsp of fresh grated ginger

3-4 whole cloves

1-2 Cinnamon sticks

1-2 Tsp of All spice powder

2- 3 Tbsp brown sugar

2- 3 Tbsp of red/white wine vinegar

Salt and black pepper to taste

Combine all the ingredients in a saucepan and stir well. Bring to a gentle boil and simmer on medium heat covered for 30-35 minutes. Keep stirring in between. Uncover and let simmer to reduce the liquid in the pan. Serve warm or at room temperature.


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