- Place sweet potatoes, 3 cups of chicken broth, beer, cumin and bay leaf in medium saucepan. Bring to boil then simmer until potatoes are crisp-tender, 12-15 minutes. Discard bay leaf.
- Meanwhile cook bacon until crisp in large stockpot. Remove bacon and drain on paper towels. Add onion and garlic to the fat remaining in the pot saute over medium-high heat until quite soft, about 10 minutes. Add sweet potatoes with cooking liquid to the onion and stir in remaining 3 cups broth.
- Add creamed corn and green chilies to the soup and season with chili powder and cayenne. Gradually stir in milk and cream. Simmer soup uncovered 10 minutes.
- Shred 12 oz. of cheese and cut the remaining 4 oz. of cheese into small dice. Reduce heat under soup to low and add shredded cheese, stirring just until melted. Season soup with salt and stir in cilantro. Ladle hot chowder into deep bowls stirring a generous tablespoon of diced cheese into each serving. Serve at once. (10-12 servings)
Thursday, January 31, 2008
Wednesday, January 30, 2008
- Puree all ingredients in blender or food processor until smooth. Add more olive oil as needed and process on and off until desired consistency.
- Serve over whole wheat penne pasta. Sprinkle with black olives and pass additional freshly grated Parmesan cheese.
Monday, January 28, 2008
- Bring large pot of water to boil. Season heavily with salt (like the sea). Drop in pasta and cook according to package.
- Meanwhile, lightly cover bottom of skillet with about 2 Tbsp. olive oil. Cook garlic until golden but do not burn. Add mushrooms and cook until browned, about 5-8 minutes. Remove mushrooms.
- Raise heat, add remaining olive oil and chard, coat with oil and cook until lightly wilted. Return mushrooms to pan and add pine nuts (reserve a few for garnish).
- Put cooked pasta in serving bowl and top with chard mixture. Mix lightly and sprinkle top with cheese and pine nuts.
Wednesday, January 23, 2008
Tuesday, January 22, 2008
- In a 4-quart stockpot, melt butter and saute onion and carrot for 3-5 minutes (do not allow to brown). Add cabbage and mix thoroughly. Saute over low heat for 5 minutes
- In a 1-quart saucepan, melt 3 Tbsp. sweet butter. add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened.
- Add remaining 4 cups stock to the sauteed cabbage mixture. Add roux mixture, cream and nutmeg and simmer until heated through. Adjust seasoning to taste with salt and freshly ground pepper. (6-8 servings)
CRANBERRY MUSTARD VINAIGRETTE
~ "Fresh and pungent, this dressing is an excellent choice for mixed field green or spinach salad."
1/3 cup cranberry mustard
1/4 cup red wine vinegar
2 Tsp. salt
1/2 tsp white pepper
1/3 cup olive oil
In ceramic or glass bowl, blender or food processor, combine mustard, vinegar, salt & pepper. Slowly add olive oil, while processing/blending until emulsified. Pour into glass container with tight-fighting lid and refrigerate.
2 cups cooked cranberries
1/3 cup whole mustard seed
1/3 cup boiling water
1/3 cup dry mustard
1/3 cup boiling water
1 cup cider vinegar
1/3 cup brown sugar
1 1/2 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ground cloves
3 Tbsp. light corn syrup
- In 2 separate glass bowl, combine mustard seed with 1/3 cup boiling water in one and dry mustard with 1/3 cup boiling water in the other. Let stand 10 minutes.
- Combine remainder of ingredients in a 2-quart stainless steel saucepan. Heat over medium heat to boiling. Add mustard mixtures and simmer, covered for 5 minutes.
- Process mixture in food processor or blender until mustard seeds are crushed. Pour into glass containers with tight-fitting lids and refrigerate. (3-4 cups)
Monday, January 21, 2008
When you think about it, mid winter is the best time to appreciate squirrels. In the winter they provide a little entertainment. During other times of the year, you may look at them as a pest in the flower and vegetable gardens.
According to Christy Hargrove, the founder, "Celebration of the event itself is up to the individual or group -- anything from putting out extra food for the squirrels to learning something new about the species."
Sunday, January 20, 2008
- Preheat oven to 400-degrees. Trim all fat and sinew from beef. Slash filet lengthwise and open, butterfly style. Sprinkle meat on all sides with salt & pepper. Massage in garlic.
- Heat butter and saute onion, mushrooms, carrot and celery until lightly browned. Cool.
- Spoon mixture onto cut surface of meat and sprinkle with 'herbes de Provence'. Dice one package of Swiss cheese and sprinkle over vegetables. Fold butterflied meat half over filling and fasten with string. Place in shallow roasting pan. Roast in hot oven for 40 minutes.
- Remove from oven and cut strings. Arrange remaining slices of Swiss cheese over meat. Return to oven and roast for another 5 minutes, until cheese melts.
- Let rest 15 minutes before serving.
- Arrange thick slices on platter surrounded by steamed asparagus (white or green) spears, sauteed mushroom caps, and roasted baby carrots. ( 6 servings)
~ "A 'fool' is a traditional British dessert made of mashed fruit with cream or whipped cream, sometimes cooked, sometimes not. Gooseberries are a favorite. Although there have been some 'fool' recipes without fruit, it's thought that the dish known as a 'fool' began as mashed fruit with cream, as it is now. Therein lies a clue as to how it got the name 'fool': It's thought that the name 'fool' came from the French word 'fouler', which means 'to mash'." (The Penguin Companion to Food~ Alan Davidson)
3 cups fresh raspberries
2-4 Tbsp. sugar or to taste
2 1/2 cups whipping cream
splash of Chambord (raspberry liquor)
- Mash (DO NOT USE FOOD PROCESSOR) raspberries with sugar, reserving a few perfect berries for garnish.
- Whip cream until soft peaks form. Add splash of Chambord, continue beating until stiff peaks form. Fold into puree, leaving streaks. Chill well.
- Spoon into parfait glasses and garnish with mint leaves and reserved raspberries. ( serves 8 )
Friday, January 18, 2008
- Melt butter in stockpot. Add onion, leek, garlic, celery and thyme. Cover and cook until vegetables are tender.
- Stir in flour. Simmer slowly for 3-4 minutes. Whisk in clam juice; cook until thickened.
- Add roasted tomatoes, cooked wild rice, salmon, corn, and cream, and basil. Simmer 5-10 minutes or until salmon is cooked. Season with salt & pepper to taste. (serves 6)
- Preheat oven to 400-degrees. Grease 2 cookie sheets.
- Bring water to boil in medium saucepan and add 1/2 cup (1 stick)of butter. Meanwhile, saute onions in remaining butter until wilted, about 5 minutes. Set aside.
- When butter has melted in the water and mixture has come to a boil again, add salt and flour, all at once. Turn heat down to low and stir for a few minutes until mixture makes a ball and pulls away from the sides of the pan.
- Off the heat, beat in the eggs one at a time, mixing well after each addition. Combine Parmesan cheese with the dough and then the sauteed onions, mixing thoroughly.
- Drop heaping tablespoons of dough onto the greased cookie sheets. Brush tops with milk and sprinkle with additional Parmesan cheese. Bake until golden and puffy, about 35-40 minutes. (about 2 dozen puffs)
Sunday, January 13, 2008
A GARDENER'S WINTER PRAYER ~ 'THANKS FOR THE MEMORIES' / CHAMPAGNE CHICKEN with WILD MUSHROOMS & WINTER SQUASH RISOTTO
~ Fond memories
- Preheat oven to 425-degrees. Grease large baking dish with butter or Pam.
- Pound chicken between sheets of waxed paper until 1/2 thick. Season with salt & pepper. Dredge chicken in flour, shaking off excess.
- Heat clarified butter in large skillet. Over medium-high heat, saute chicken in batches (do not overcrowd) until golden brown. Remove from heat.
- If necessary, add a bit more butter and saute mushrooms and shallots until limp. Add Madeira and ignite with flame. Add 1/2 cup Champagne and stock. Simmer until reduced by 2/3, about 10 minutes. Add cream, bring to boil, reduce heat and cook until slightly thick. Adjust seasonings.
- Plop chicken in oven and bake about 5 minutes. Add SPLASH of champagne and whisk in 1/4 cup butter, 1 Tbsp. at a time.
- Divide chicken among hot plates. Spoon sauce over. Garnish with fresh herbs and the extra sprig of rosmary. (4 servings)
- Melt 3 Tbsp. in heavy skillet. Over medium heat, saute onion until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook until squash is tender. Add rice and wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer (uncovered) until completely absorbed, stirring occasionally (about 30 minutes).
- Add 1/2 cup stock and stir until rice is tender and creamy, adding more if too thick. Mix in remaining butter and Parmesan cheese. Season to taste.
- When serving, top with fresh minced parsley. (4-6 servings)
Friday, January 11, 2008
- Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes.
- Chop tomatoes in processor. Add to pot with clam juice, wine, bay leaves, and dried red pepper. Simmer 20 minutes, stirring occasionally.
- Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt & pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.)
- Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops are shrimp are cooked through, about 3 minutes. Discard any clams that do not open. Mix in half of basil.
- Transfer stew to large serving bowl. Sprinkle with remaining basil and lemon peel.
- Serve with loaf of crusty bread to soak up juices and a slightly dry Michigan Riesling to compliment the spicy stew.
Tuesday, January 08, 2008
- Combine walnuts, sugar and melted butter. Press into the bottom and sides of 10-inch tart pan with removable bottom. Bake in 350-degree oven for about 15 minutes or until lightly browned. Cool.
- In saucepan over medium heat, bring heavy cream to full boil. Remove pan from heat and stir in chocolate until completely melted. Pour into cooled crust and refrigerate until set.
- Caramel Sauce: In saucepan, combine brown sugar, heavy cream and butter. Bring to slow boil. Cook until all of the sugar is dissolved. Add vanilla. Keep caramel sauce warm.
- To serve, garnish each slice with dollop of whipped cream and drizzle with warm caramel sauce ~ also good on ice cream with toasted pecans. ( 6-8 servings )
Monday, January 07, 2008
FEELS LIKE SPRING! (Record breaking 63-degrees) ~ FRENCH BLUE CHEESE SPRING SOUP & THE VILLAGE CLUB POPOVERS
“One swallow does not make a spring, nor does one fine day."
~ Spring bouquet
(Gerbera daisy & tulips)
FRENCH BLUE CHEESE SPRING SOUP
~ A taste of spring in January (National Soup Month)
1 bunch carefully washed and chopped leeks (white part only)
1 chopped onion
1/2 cup chopped celery
1/4 cup unsalted butter
2 quarts organic chicken broth
6 cubed (well-scrubbed) cubed redskin potatoes
2 chopped carrots
1 bunch fresh trimmed asparagus, cut in 1-inch pieces
with snapped tips reserved
1/3 cup Arborio rice
1/2 lb. fresh baby spinach leaves
1 cup half & half (or heavy cream)
coarse salt & white pepper to taste
1/2 lb. crumbled mild blue cheese (Bleu D'Auvergne) Roquefort or a mild Stilton
- Melt butter in large stockpot. Saute leeks, onion and celery. Cook until vegetables are soft.
- Pour in chicken broth and bring to boil. Add potatoes, carrots, and rice. Cover and simmer 15 minutes. Remove lid and add asparagus stems. Cover and cook another 10 minutes or until rice and vegetables are tender.
- Add spinach, asparagus tips, and half & half. Season with salt & white pepper. Cook another 5 minutes.
- Ladle into warmed bowls and top with cheese. (8-10 servings)
THE VILLAGE CLUB POPOVERS
~ A favorite recipe from the delightful local cookbook, POPOVERS to PANACHE
4 cups milk
5 1/2 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. sugar
3 tsp. vegetable oil
Beat the eggs and milk in a bowl. Stir in the flour, salt and sugar. Chill, covered for 24 hours. Place 1/4 tsp. of the oil in each of 12 popover tins or sups. Fill the popover tins three-quarters full with batter. Bake at 325-degrees for 1 hour and 15 minutes. (serves 12)
Note: If baking a smaller batch of popovers, keep the batter chilled until ready to bake. Nonstick popover tins may be filled with batter and chilled overnight before baking.
Friday, January 04, 2008
Thursday, January 03, 2008
Wednesday, January 02, 2008
LOOKS LIKE 'OLD MAN WINTER' IS HERE TO STAY ~ 'WINTER WHITE' CHEDDAR ALE SOUP with SOURDOUGH CROUTONS
- Melt butter in stockpot. Add leeks and saute 4 minutes. Add garlic and cook for 1 minute. Stir in beer and bring to boil. Reduce heat and simmer 15-20 minutes or until leeks are tender.
- Place beer mixture and 1 cup broth in blender and blend until smooth. Return pureed mixture to pan. Stir in remaining chicken broth and bring to boil. Reduce heat and simmer 10 minutes.
- Combine flour and 1 cup milk or half & half, whisking until smooth. Add flour mixture and remaining milk (half & half) to stockpot and cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Gradually sprinkle in paprika, dry mustard and white pepper. Taste for seasoning.
- Garnish soup with chopped green onions or chives and crunchy sourdough croutons. ( Serves 8-10)
Preheat oven to 450-degrees. Arrange 10-oz of cubed sourdough bread in single layer on jelly-roll pan; Coat bread cubes with olive oil spray. Bake at 450-degrees for 10 minutes or until toasted.