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Nov 13
November Cooking Class-Yummy Fall Recipe

Happy Wednesday Solterra, It’s that time again!! Cooking Class tonight with Chef Josh from Big City Chefs in San Diego. We bring our residents a lot of really fun activities throughout the month and the Cooking Classes are one of the events you always look forward to so we’re excited to continue to bring this to you as you choose to live in one of San Diego’s best apartments! For those of you who are not able to attend, you can still create the delicious menu items in the comfort of your own apartment in San Diego by following the recipes below! Check it out and enjoy!

Butternut Squash Soup

Chef Joshua Alkire—Big City Chefs---1-866-321-CHEF

1 large or 2 small butternut squash, halved and seeded.
4T butter 1 onion, diced 1 medium carrot, diced 2 cloves of garlic 1/4c light brown sugar or pure maple syrup 1tsp pumpkin pie spice 1/4tsp cinnamon 1/4tsp grated nutmeg 1/2c dry sherry 1/4c butterscotch schnapps

Place squash on a sheet tray, sprinkle with salt and drizzle with a bit of oil or butter. Place flesh side down and roast in a preheated 375˚ oven about 45 minutes; or, until soft. Let cool; then peel away the skin, cut out any burned sections and set the cooked flesh aside. In a large soup pot over medium high heat, add the butter, onion and carrot. Sauté the veggies until soft and add the garlic, spices and sugar. Sauté for another minute, then add the alcohols and reduce by half. Add in the squash and cover with water by 2 inches. Simmer for 15 minutes and puree in a blender, or use a hand held. Simmer for another 10 minutes and adjust consistency by adding more water to thin, or let it continue simmering to thicken.
Garnish with all things creamy, nutty, crunchy, crispy or smokey. Use either one, all garnish options.

Thanksgiving Shepherds Pie

2T olive oil 2T butter 1lb turkey thigh, diced or ground salt and pepper 1 onion, diced 2 ribs celery, diced 1 carrot, diced ½ tsp dried thyme 2T minced Italian parsley ¼ c flour 2c turkey or chicken broth ½c peas or 1c green beans 4c mashed potatoes

Heat a pan over high heat until hot. Add the oil, swirl and add the turkey to brown. After turkey is seasoned and cooked, remove to a plate and add the butter to the hot pan along with the onion, celery, carrot. Season with salt, pepper, and thyme; cook until just softened and stir in the flour. Once flour is incorporated, whisk in the broth a little at a ½ cup at a time. Bring to a boil then add the turkey, parsley and green beans, season everything to taste and place in an oven safe pan . Cover with mashed potatoes and bake in a preheated 400° oven until top starts to brown and pie is bubbling about 30 minutes. Feel free to top with cheese or herbs before the baking.

Dressing Crostini

1 stick butter, room temperature 1 clove garlic 2T chopped shallot 2T chopped celery 2T chopped sage salt and pepper 1 French baguette, sliced on the bias ¼”

Mince everything in a food processor then whip in the butter with some salt and pepper. Spread the butter mix onto the bread slices and bake for 20 minutes at 325°.

Cranberry Sauce

½ tsp sichuan or black peppercorns, cracked ½ tsp salt 1lb cranberries 1c sugar 1 juicy orange 1 large sprig fresh thyme 1/8 tsp fresh nutmeg

Peel one 4” strip of orange zest and juice the orange into a medium pot. Add everything else and place the thyme on top. Add one cup of water, bring to a simmer then turn down to low for 15-20 minutes. Remove the thyme and orange peel.