Tuesday, December 16, 2008
Ana did the turkey in a plastic bag. I've never see this done, but MAN was that turkey tender, juicy and delicious.
Mr Soup was carving the bird when Charlie realized that no one had thought of gravy. Since we didn't really have time to do a serious effort - I taught him how to make a fast and tasty pan sauce. It was nice and light and perfectly complimented the turkey.
What we did:
I was holding Little Miss Soup the whole time because she is in her mamathon phase where she doesn't want ANYONE else...but Mama Soup. So, I had the interesting opportunity to just boss someone else around. Charlie is a very nice bossee.
I had him take all the juices that were in the bag and put them in a large measuring cup then place it in the freezer to make the fat rise to the top faster. In the mean time, we melted a stick of butter in a large skillet and added a chopped onion, salt, pepper and a shake or two of poultry seasoning. I had him throw in a handful of flour and we made a nice roux. Meanwhile, I was able to skim the fat from the juices. We first added about 1c of white wine to the roux, then poured in the drippings. In about 10 minutes time - we went from NO gravy to a simple pan sauce that was a total hit. I need to have a bossee on a regular basis from now on. It was fun!
Monday, December 15, 2008
Friday, December 12, 2008
Thursday, December 11, 2008
Thursday, December 4, 2008
When I was planning the menu, I knew I needed to about double each recipe in order to make sure we had enough of each item for each guest to enjoy.
Submissions now being accepted for the appropriate Ode to Mount Green Bean.
Monday, November 24, 2008
Salmon and Pesto Spread
1 7 ½ ounce can red salmon, drained, flaked, skin and bones removed
½ 8-ounce package cream cheese softened
2 Teaspoons snipped fresh dill (or ½ tsp dried dill weed)
¼ Cup refrigerated pesto (I bought @ Publix and used closer to ¾ cup)
1 8-ounce package cream cheese, softened
¼ Cup margarine or butter softened
2 Tablespoons snipped chives
¼ Teaspoon coarse ground pepper
Fresh dill or chives (optional)
Crackers or bread
1. Line bottom and sides of loaf pan with plastic wrap (or can use a mold, etc.)
2. In mixing bowel stir together salmon & 4 ounces cream cheese and dill. Spread evenly in bottom of prepared pan. Chill for 10 minute and spread pesto over salmon mixture. In same bowl stir together 8 ounces cream cheese, margarine, 2 tablespoons of chives, and pepper. Drop by spoonfuls over pesto and spread over pesto. Cover and chill for at least 6 hours.
3. To serve, invert pan onto serving platter, remove plastic wrap. Let stand at room temperature for 15 minutes. If desired, garnish with additional fresh dill or chives. Serve with assorted crackers or bread.
Large round Brie or Camembert
Hero Apricot Preserves
Can Pillsbury Original Crescent Rolls
Open can of Crescent rolls. Take half out (reserve other half) and squeeze together flat on a baking sheet to make one large square.
Put brie on top in the middle of crescent dough.
Scoop about half of the Apricot preserves on top of the Brie.
Fold up the corner overtop of the Brie and preserves.
Take the other half of Crescent rolls and make one large square by squeezing the pieces together.
Place the Crescent piece overtop of the Brie and make sure to close/squeeze all open pieces so nothing can come thru or open up while baking.
Bake 350-375 degrees for 20-25 minutes or until golden. Let cool for approx 10 minutes.
Serve with Carr’s crackers. Enjoy!
Place halibut on sheet of foil
season as desired
put dozen grape tomatoes on and around the fish
season again with fresh or dried herbs
pour liberal amount of olive oil over all
wrap foil into package
roast in 400 degree oven til tomatoes and fish are bursting with aroma
open carefully so as not to get a steam burn. Enjoy with crisp white wine
and salad. :>)
I got this email from Cousin Mona...At first, I was a tad bit annoyed, but then I started getting all sorts of great recipes! What a GREAT IDEA - especially this time of year when everyone is entertaining and needing new, easy ideas.
Here's the email:
Hi all – please so don’t kill me because I have another one of these recipe exchanges but I feel like we can all use some new recipes, especially for the holidays. I’m offering up my favorite easy holiday appetizer below at the very bottom.
Person #1 email address
Your Email address
Please send a recipe to the person whose name is listed in the #1 position
above (even if you don't know them). And copy the recipe to the person in the #2 location.
It should be something quick and easy, without rare ingredients. Actually,
the best is the one you know in your head, and can type out and send right
Then, copy this letter into a new email and move my name to the #1 position
and put your name in the #2 position. Only your name and mine should appear
in this list when you send out your email. Send this email out to 20
people you know.
If you cannot do this within 5 days, please let me know so it will be fair
to those participating. You should receive 36 recipes. It is fun to see
where these recipes come from! Seldom does anyone drop out because we can
all use new recipes. The turnaround is fast because only 2 names are on the
1 – 1&1/2” thick NY Strip Steak
1- Cast iron pan or a pan that can handle high heat and go from stove top to the oven
Rub your steak with olive oil and bring to room temperature – it’s important that the meat be room temperature
Bring a dry cast iron skillet up to high heat (open a window)
Liberally salt and pepper one side of the steak
Sear steak, seasoned side down for two minutes
Meanwhile salt and pepper the unseasoned side of the steak
Flip the steak and sear for two additional minutes
Remove the steak from the heat and let it rest, for a minimum of thirty minutes but better yet, one hour, preferably on a rack – I use the rack from my toaster oven – so that the juices will be reabsorbed
Preheat the oven to 450 degrees
Finish steak in the oven 8 to 10 minutes.
Remove from oven, place on rack and let rest for 10 minutes. Your finished product should be a steak that’s crusty on the outside and rare to medium rare on the inside
Slice and serve over lightly dressed greens.
Wednesday, November 19, 2008
Here it is, in all it's glory...Our finalized Thanksgiving Menu!
- Shrimp Salad in Pastry Cups
- Salmon on Toast Points
- Turkey Breast Stuffed with Prunes (Mario Batalli - amazing recipe!)
- Focaccia, fennel and red onion stuffing
- Green Beans
- Corn Pudding
- Celery Salad with dates and walnuts
- Sweet Potatoes with pecans
- Creamed spinach with parsnips
- Cranberry and meyer lemon relish
- Pumpkin Pie
- Pumpkin Roll
- Pecan Pie
- Apple Pie
- Something chocolate TBD
Recipes will be posted soon!
I've succesfully made several things out of the book, like the focaccia (recipe to be posted soon) and have decided to take the leap and harvest wild yeast so that I can make even better bread - like homemade sour dough or homemade panatone.
Here's how you do it:
Day 1: 1c dary rye flour (I didn't have am using whole wheat) mixed with 3/4 cup of water, room temperature. Mix it together and put it in a 4-cup glass measuring cup, cover with plastic wrap and let sit at room temperature for 24 hours.
Day 2: It hasn't risen much, but that's ok. Add in 1c of bread flour and and additonal 1/2 cup of room temp water to the day 1 mixture. Stir it up together, recover it and let it ferment for another 24 hours.
Day 3: Yowza! Mr Soup decided that this should be moved out of the kitchen and into the laundry room because it is warmer. He was right - it has doubled in size. My next move is to discard 1/2 of the starter and then add in 1c bread flour and an additonal 1/2c of water. I haven't touched it yet - but it is supposed to be stinky. Stinky is good. It needs to ferment for another 24 hours.
Day 4: Should be more than doubled in size. You are supposed to repeat what you did on day three - discard half, add in 1c flour and 1/2c water.
The final result is supposed to be soft and sponge like. THis is called a seed culture and is ready to be turned into a mother starter or barm.
Will report back when we're ready to be a barm!
Monday, November 17, 2008
This one is a crowd pleaser and kid favorite in our house. Once again, all hail my girl crush Ina Garten for this one! Little Mr Soup loves BOWTIEZZZZZZZZ.
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Wednesday, November 12, 2008
Barbara advises roasting chicken at 10 minutes per pound in a 500 degree oven. Not knowing what a radical concept this is to most chicken eaters I plowed ahead. My first effort was perfect. It came out crispy and juicy. Mr Soup was suitably impressed. He wasn't exactly sure how he was going to eat an 8lb chicken all by himself, but spent many days working on it. Ahhh...newly wed love!
I've made some modifications to this since then - first and foremost, I now eat it too. (another remind me later to tell you how THAT came about...)
Perfect Roast Chicken:
Preheat oven to 500 Degrees
I use a smaller chicken 5-6 lbs. I take it out of the fridge for about an hour before I plan on putting it in the oven. I know, I know, but roasting at such a high temperature will kill anything the chicken police worry about...
I wash it, pat it dry and season it well inside and out with salt and pepper. When I have it on hand, I'll cut up an lemon to stuff into the bird, along with garlic and rosemary or other fresh herbs. I'll also squeeze lemon juice all over the skin. It comes out extra crisy.
I use my large, 11" oven proof skillet. This exposes more of the surface area of the chicken to the heat of the oven. I cut up an onion into large rings and place at the bottom of the pan. This make a lovely pan juice while the chicken roasts.
Pop it into the oven for 10 minutes per pound. No peaking. No cheating. No opening the oven just to see if it is working....When your timer dings, pull the chicken out of the oven and let it rest for about 20 minutes before serving.
One of our favorite treats is to make homemade croutons to serve along with the chicken. This is and idea from (guess who) Ina. She cuts up a bagette and toasts it in olive oil with salt and pepper and places the chicken on top. I also drizzle some of the pan drippings on them. Oh My. Sunday's Roast Chicken is a miracle.
Nothing cuter than seeing the Little Mr Soup doing a Henry the 8th impersonation with a leg in each hand.
I make the worlds greatest roast chicken. Last week, I decided to roast two and use the leftovers for quick, easy dinners. The first recipe was for Chicken Enchiladas. This is a Tyler Florence recipe and it makes two full pans! We ate one for dinner (and a couple of lunches) and the other is in the freeze for a day I don't have time to cook. The only modification I suggest is to realize just how hot the adobo chiles are...HOT!
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Thursday, November 6, 2008
We went to the kitchen, pulled out all of the required items. He had a choice between kidney beans and garbanzos - he picked the kidney beans. I asked him if he wanted the corn to be together with the beans or separate. Togetherness is good. Then, he wanted chicken dinosaurs. Yes, we have them in our freezer. Every mama needs to have them in her freezer along with mac and cheese in the pantry!
Following his very specific directions, we cooked together. He loved it. He ate everything.
Sunday, November 2, 2008
1 teaspoon caraway seeds
1 pound sack sauerkraut, drained
1 cup beer or apple cider
1/4 cup spicy brown grainy mustard
2 sticks or 1 long folded link kielbasa or turkey kielbasa, 1 1/4 pounds
1/4 stick butter, softened
8 slices marble rye bread
8 slices Emmentaler or other Swiss cheese, deli sliced
1/2 cup sweet red pepper relish
Preheat a griddle pan to medium-high.heat.
Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
Grill the sandwiches on the griddle until crispy. Cut and serve.
Thursday, October 30, 2008
- Bacon and Spinach Quiche
- Broccoli and Bow tie Salad
- BBQ Chicken Thighs over Spinach Salad
- The Perfect Steak
There are a few others noodling around in my brain....But needed this to remind myself.
Wednesday, October 22, 2008
The Ham Stock
2 well-washed and scrubbed split ham hocks
3 quarts water
1 cup chopped carrot (coarse is fine)
1 cup chopped onion
1 stalk celery, chopped
3 bay leaves
1 teaspoon thyme
5 whole cloves or allspice berries
3 tablespoons butter
2/3 cup diced celery
2/3 cup diced onion
1/2 cup diced carrot
3 tablespoons flour
2 quarts ham stock, heated
1 1/2 cups split peas or yellow split peas
For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
Put this in the pot, along with the carrots, onions and celery.
Simmer 3 to 4 hours with the kettle cover slightly open.
Or, simmer in crockpot for 8 hours on low.
Strain and degrease.
Easiest way to degrease is to make ahead and chill, remove fat when cold.
Freeze if you want.
To make the soup, set a saucepan over medium heat and melt the butter.
Saute the vegetables, stirring, for 5 minutes.
Blend in the flour and cook, stirring for 3 minutes.
Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
Bring to a simmer, stirring.
Cover and cook about 45 minutes until peas are tender.
Salt and pepper to taste after 1/2 hour of simmering.
When cooked, mash or puree the soup depending on the consistency you want.
Garnish with homemade croutons or sauteed ham bits if desired.
I've got chicken from two different dinners, carrots, celery, onion, garlic, green beans, peas, and some pasta. There is also some cabbage, but don't think that will go well in this soup!
I'm also going to throw in a couple of bay leaves and some pepper corns and just let it simmer away on the stove all morning. Should be a great lunch!
Friday, October 17, 2008
Here's what I'm going to do:
3 cups chopped, cooked beef
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the beef and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of beef mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and beef mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Barefoot Contessa Pizza Dough
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
Mrs Soup's Variation: I let the dough rise for about an hour. I punch it down and divide it into two to make two “pan pizzas”. This dough freezes really well – just take it out the morning you plan to use it and let it hang out all day.
To cook: preheat your oven to 500 degrees. Roll dough out and put it on your pan. Top with whatever makes you happy. 10-12 minutes – until the crust is crispy and the cheese is melted.
Mr Soup's Variation: When it comes time to bake, he does it in two steps to make sure the final crust is extra crispy. He rolls it out and puts it on the pan, drizzles with a little olive oil and prebakes for about 5 minutes. He then does his toppings and pops back in the oven for 7-10 minutes.
Mario Batali’s Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
Wednesday, October 15, 2008
Post your idea in comments and I'll get cooking!
Tuesday, October 14, 2008
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Monday, October 13, 2008
2 Quarts Whole Milk
1 Cup Heavy Cream
3 TBS white vinegar
1/2 teaspoon salt.
Heat the milk and cream together until foamy and steaming - 185 degrees on your instant read thermometer. Remove from heat and stir in the vinegar. You will see curds start to form immediately. Keep stirring for 30 seconds, then add the salt. Stir for another 30 seconds. Then, place a clean kitchen towel over the pot and let it sit for 2 hours. Strain using many layers of cheesecloth. You'll need to let it rest and squeeze it occasionally.
The end result was so sweet and yummy. Mr Soup used in in his penne pasta with sausage and ricotta recipe. I need to get him to post that. Because it ROCKED.
Saturday, October 11, 2008
One large roast beef, one packet of Italian seasoning and on large jar of pepperoncini. Into the crock pot - set on low for 8 hours.
Apparently you shred the beef and make sandwiches out of it. Think spicy french dip. I got the good Cuban rolls.
Will report back later with the results.
Thursday, October 9, 2008
- Bacon & Spinach Quiche - Paula Deen kick recipe - very delicious and great at room temp
- Some sort of salad
- Uncle GG is in charge of the pink poodle cake
The other morning, in the usual chaos of getting the Soup's breakfasted and lunches packed and out the door there was a conversation of sorts. Well, of sorts because two people were talking, but apparently not to each other. Listening wasn't part of the deal at all...The result: a make due dinner since nothing was defrosted.
Grumpy Mr Soup used derogatory terms. Huffed and Puffed. Kicked Mrs Soup OUT of the kitchen and took over.
The end result: not worth posting.
Tuesday, October 7, 2008
There are all sorts of variations on this Tuscan bean and veggie soup. I made the Barefoot Contessa's version. Yes, I have a girl crush on Ina. But, her stuff is really good and this soup is no exception!
1/2 pound dried white beans, such as Great Northern or cannellini
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage, optional
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock, preferably homemade
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving
In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
One of his favorite foods is Doup. Not to be confused with soup. He likes soup, but he loves doup. What is doup you say?? It is several cups of chicken stock with a few hand fulls of pasta. You boil it all together until the pasta is decidedly un-al-dente. Mush. He loves it. I have been known to throw in a few of Little Miss' veggie cubes straight from the freeze just to cool the whole thing down. Wow, doup and veggies. He loves it. YEA DOUP!
Grilled Pork Tenderloin
Brown Rice with Almonds
The recipe worth sharing is the Brown Rice with Almonds - This was courtesy of Paul. He thinly sliced a couple of onions and smashed up a bit of garlic. He caramelized in some butter and olive oil. The then tossed in a lot of chopped almonds. Paul is a cheater and used boil-in-the-bag brown rice which takes about 10 minutes. He then tossed the whole thing together. It was just so fantastic. RAVE REVIEW FROM ALL THE SOUPS! Little Miss and Little Mister both ate and enjoyed it.
Wednesday, October 1, 2008
Brown whichever cut of chicken you like in a large skillet or small dutch oven with a little butter and olive oil. Remove the chicken, then toss in onions and mushrooms. Saute gently. Add in whatever seasoning floats your boat - this past weekend I put about 2 tablespoons of curry in. Then, deglaze the pan with about 1/2c of white wine. Put the chicken back in. Toss in 1c rice and 2c chicken stock or water and put it into the oven for 25 minutes (or until the rice is tender and liquid has been aborbed). Alway a crowd pleaser!
Friday, September 26, 2008
Wednesday, September 24, 2008
Darling Mr Sunday's Soups decided he wanted a very delicious recipe for meatballs with tomato and pesto sauce with a side of roasted brocolli rabe. Seriously great. Seriously $50 last time we made it because of COURSE once you are in the store, other things follow you home...like an extra bottle of wine.
We are making due tonight. I just invented a LOVELY pantry pasta salad. Cooked up a box of rotini, tossed in a couple of chopped tomatoes, a can of drained/rinsed garbanzo beans and a sack of frozen grean beans. I added a bit of Italian Dressing and a scoop of mayo. Not roasted brocolli rabe, but delicious in its own way and the kids will eat it. Plus, plenty for lunch boxes tomorrow.
I do have a package of ground turkey thawing. Thinking of making making due turkey meatballs. Not sure what exactly the recipe is for those just yet, but will whip up something and report back later! Along with the reaction of Darling Mr Sunday's to the make due meal.
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
3lbs of fresh fish (e.g. hog tail snapper), cut in large chunks
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and slathered with aioli
Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, and garlic, to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the fish, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish should be cooked. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.
2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
Heirloom Tomato GazpachoFrom Latin Evolution by Jose Garces (Lake Isle Press, September 25, 2008). Copyright 2008 by Jose Garces. Used with permission of the publisher.
Yields 4 cup
4 large red heirloom tomatoes
2/3 English cucumber, seeded
3 cloves garlic
1/3 cup sherry vinegar
3 tablespoons diced day-old baguette, crust removed
1/3 cup extra-virgin olive oil
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1. To make gazpacho: Core tomatoes. Dip tomatoes into boiling water for about 15 seconds then shock in ice water. Peel tomatoes.
2. In a blender, combine tomatoes, cucumber, garlic, vinegar, and bread. Puree until smooth. While processing, slowly add olive oil until emulsified. Season with sugar, salt, and pepper. Gazpacho can be refrigerated for up to 2 days.