All too often, we get caught up in having everything done a certain way when it comes to cooking, especially when it comes to seasonings. We, Americans tend to be more prudish in what/how we season our food, relying mostly upon salt to create flavors. One of the great things food scientists and test kitchens are encouraging people to do these days is build layers of flavor WITHOUT adding tons of salt. Now, there is nothing wrong with salt, but we have to realize it is not the only way to make foods taste good. Two of my favorite, super versatile flavorings are rosemary and lavender.
I am sure most of you are familiar with rosemary in both it's dried and fresh forms. If nothing else, you may have seen in growing in a shrub along a walkway or in someone's garden. It is fairly easy to grow, and when properly groomed, can certainly be a fragrant, decorative addition to your garden. I remember the first time I heard of rosemary. I was a child, probably 8 or so, and it was around Easter. My mother wanted to make leg of lamb for the first time, which meant she and I would spend time researching cooking methods and spices. I remember when we went to the store to get the meat, we had a conversation with the butcher about how to cook it, and what spices were typically used with it. Of course, he mentioned mint jelly, and my mother bought an obligatory jar, though I don't think she had any serious intention of using it. He then mentioned rosemary. My mother located the fresh rosemary, and I remember thinking it looked unappealing since it seemed to be just a twig, similar to a young pine twig. When we got home and I got to smell the rosemary, I instantly fell in love. It actually did remind me a bit of the piney woods that surrounded our house. At any rate, I remember helping my mother cover the leg of lamb in oil and the spices and us excitedly waiting for it to finish cooking. I loved the earthy, piney, flowery taste it gave the lamb.
As I grew older, I expanded my use of this elegant herb to include beef. I can't get enough of the beef/rosemary combo. To me, it's almost better than lamb with rosemary. A few years ago, I heard of using rosemary to scent sugar. At first, it seemed like an odd pairing, but the more I thought about the beautifully floral scent of the herb, things started to make more sense. In nutrition, one of the standard labs was the snickerdoodle cookie lab. Don't ask me why a nutrition class would make cookies, I was simply following the directions of my predecessors. Don't worry, I have since done away with the lab to opt for something a bit healthier. Any any rate, one good thing to come out of the snickerdoodle lab was me obtaining a great sugar cookie base. One crazy summer, I got the wild idea to take out the cinnamon coating, and add rosemary. This single stroke of genius has led to rosemary lemonade, a rosemary/ginger cocktail and a simple rosemary-lavender tea.
This brings me to my other love. Le lavender! While I am not fond of the color, the flower not only has a soothing smell, but it also has a full bodied, luxuriously floral taste. Depending upon how well preserved your flowers buds are, a little goes a long way. It can be very easy to overwhelm a dish when using lavender flowers, so proceed with the utmost caution and discernment. I have found a few teaspoons of lavender in whipping cream pound cake is absolutely heavenly. It takes a plain pound cake to a whole new, far more elegant level. I am not a big chocolate person, and when I do indulge, it tends to be white chocolate (not real chocolate, I know; don't judge). The famous chocolate boutique, Cocoamoda (www.cocoamoda.com)in Calvert, Texas creates exquisite chocolate confections with old-world charm. I have been blessed enough to have visited a few times, and each time, I fall in love. The mastermind behind the sweet treats, is as charming and winsome as his creations. With the exchange of but a few words, you two become BFFs and the deal is sealed with a hug. It is in this setting, that I was introduced to one of my absolute favorite things EVER...the white chocolate lavender truffle. Words cannot adequately express the delight these truffles bring, so I will not tarnish their good and tasty name, by attempting to describe them.
Lavender and mint make a soul soothing tea that scents the whole house. It does a far better job than chamomile tea at relaxing your and helping you find that happy place deep inside. Herbs De Province can seem mysterious and intimidating to use because different mixtures contain different things, but many include lavender. Some suggestions for working with lavender in savory applications are: lamb, chicken and of course a hearty yeast bread. Given how bland chicken can be, I would suggest seasoning with lavender and something that can stand up to it like lemon or orange, otherwise the poor bird would be overwhelmed. Lamb is rich enough on it's own to handle a liberal sprinkling of lavender. You will find the floral punch really rounds out of the flavor of the lamb and gives it an almost buttery flavor.
Thank you for entertaining my ranting, and I hope you gleaned something from it!
Sunday, April 27, 2014
Wednesday, April 23, 2014
Spring has sprung!
I was invited to the lovely home of an even lovlier family, and tasked with bringing a dish. The hostess thoughtfully created an event on FB to help guests coordinate the sides and such. In my laziness, I waited until late to weigh in with what I wanted to bring, so there were only a couple of things left. I opted for the rice dish and deviled eggs. I wasn't worried about the deviled eggs, but I did know I wanted to do something a little different. Not going to lie, the rice dish intimidated me a bit. I grew up eating rice regularly, and I love it in pilaf, risotto, stir-fried and in pudding, but it's not something I really set out to make on any sort of regular basis as an adult. Each time I think of making something with rice, the first thought that pops in my head is, "ain't nobody got time for that". Given that I had a 10 pound bag of dried rice sitting in my pantry itching to be used, I figured I may as well get over myself and dive in. I knew I wanted something colorful and chocked full of veggies (I mean, how else would I get the color?).
At any rate, I went to the store and picked up any veggie that looked "fun". To my utter delight, as I was getting some pine nuts in the bulk bin section, and saw organic wild rice on CLEARANCE!!!! I probably shouldn't have been so excited, but dude, CLEARANCE!!! In my head, I was thinking I would be feeding millions, so I left the store with enough stuff to last the rest of the year. I was also thinking there would be no leftovers, so I'd planned on making a lamb based dirty rice for the week (I mean, I did have a freakin' 10lb. bag of rice, after all). At any rate, below you will find my recipes, scaled down a bit from the originals (that I am STILL eating). I had plenty of leftovers, so I didn't need to make a seperate dish for the week, I just ended up adding stuff to the leftover rice (that did not originally contain meat, btw).
Festive Bacon Deviled Eggs
Yield 12 servings (2 pieces per serving)
1 dozen eggs
1/2 cup mayo
1 t dried parsley
1/3 cup bacon pieces
1/3 cup chopped grape tomatoes, seeded
pinch or two of salt and pepper
Extra tomato, bacon and fresh parsley for garnish (optional)
Hard boil the eggs. Before peeling, make several cracks in the shell and let them sit in cold water for about 10 minutes. This will help stop the cooking and the water will seep between the shell and the egg white to make shell removeal eaiser.
Once the shells have been removed, halve each and put the cooked yolks in a small mixing bowl. Add the other ingredients, and mix until creamy. Taste for salt and pepper.
If you are wanting to make a more impressive presentation, place the yolk filling in a pastry bag and pipe it into the cooked whites. Garnish with extra chopped tomato and bacon. Just before serving, rain parsley over the eggs.
Notes: If you're a mustard fan like myself, you can add 1 1/2 t mustard to the filling to give it some pep. Extra yumminess!
Easter Rice
Serves 10 (1 cup servings)-great way to sneak veggies in kiddos
2 cups dry rice
1 cup wild rice
1 lb. ground lamb
Olive oil
1 leek, halved and sliced
4 shallots, minced
1/3 cup shittake mushrooms, chopped
1/3 cup baby bella mushrooms, chopped
1/2 bunch of kale, finely chopped
1 1/12 cups carrots, cut into matchsticks
1 rib of celery, minced
2 t dried mint
1/4 cup pine nuts
1/2 cup parmesan cheese, grated
6 cups of chicken stock
salt and pepper to taste
In a large pot, add about 4 T olive oil to a pan. Turn the heat onto med-high, and add rices and shallots.
Saute until rice browns lightly.
Add ground lamb, and mint. Brown lamb (you should be able to smell the mint).
Start adding veggies with a couple of pinches of salt, stirring after each addtion until they are covered in oil (add 2-3 T of oil if the mixture seems dry).
In a small, dry pan, toast pine nuts until you can smell them (be careful that they do not burn!). Add the nuts to the pan with all the rice and meat.
The veggies should be have had time to sweat a bit, so go ahead and at the chicken stock at this point. Let everything boil for about 7 minutes, then turn the heat down to low and simmer until very little liquid remains (probably 15 minutes).
Turn off the heat, and remove from the burner. Allow the rice to sit until all liquid has been taken up by the rice. Nothing should be sticking to the bottom of the pot.
Fluff the rice, mix in the parmesan cheese, and serve!
Note: You can brighten the whole dish by squeezing half a lemon's worth of juice on just before serving. Add creaminess by mixing in marscapone or goat cheese.
At any rate, I went to the store and picked up any veggie that looked "fun". To my utter delight, as I was getting some pine nuts in the bulk bin section, and saw organic wild rice on CLEARANCE!!!! I probably shouldn't have been so excited, but dude, CLEARANCE!!! In my head, I was thinking I would be feeding millions, so I left the store with enough stuff to last the rest of the year. I was also thinking there would be no leftovers, so I'd planned on making a lamb based dirty rice for the week (I mean, I did have a freakin' 10lb. bag of rice, after all). At any rate, below you will find my recipes, scaled down a bit from the originals (that I am STILL eating). I had plenty of leftovers, so I didn't need to make a seperate dish for the week, I just ended up adding stuff to the leftover rice (that did not originally contain meat, btw).
Festive Bacon Deviled Eggs
Yield 12 servings (2 pieces per serving)
1 dozen eggs
1/2 cup mayo
1 t dried parsley
1/3 cup bacon pieces
1/3 cup chopped grape tomatoes, seeded
pinch or two of salt and pepper
Extra tomato, bacon and fresh parsley for garnish (optional)
Hard boil the eggs. Before peeling, make several cracks in the shell and let them sit in cold water for about 10 minutes. This will help stop the cooking and the water will seep between the shell and the egg white to make shell removeal eaiser.
Once the shells have been removed, halve each and put the cooked yolks in a small mixing bowl. Add the other ingredients, and mix until creamy. Taste for salt and pepper.
If you are wanting to make a more impressive presentation, place the yolk filling in a pastry bag and pipe it into the cooked whites. Garnish with extra chopped tomato and bacon. Just before serving, rain parsley over the eggs.
Notes: If you're a mustard fan like myself, you can add 1 1/2 t mustard to the filling to give it some pep. Extra yumminess!
Easter Rice
Serves 10 (1 cup servings)-great way to sneak veggies in kiddos
2 cups dry rice
1 cup wild rice
1 lb. ground lamb
Olive oil
1 leek, halved and sliced
4 shallots, minced
1/3 cup shittake mushrooms, chopped
1/3 cup baby bella mushrooms, chopped
1/2 bunch of kale, finely chopped
1 1/12 cups carrots, cut into matchsticks
1 rib of celery, minced
2 t dried mint
1/4 cup pine nuts
1/2 cup parmesan cheese, grated
6 cups of chicken stock
salt and pepper to taste
In a large pot, add about 4 T olive oil to a pan. Turn the heat onto med-high, and add rices and shallots.
Saute until rice browns lightly.
Add ground lamb, and mint. Brown lamb (you should be able to smell the mint).
Start adding veggies with a couple of pinches of salt, stirring after each addtion until they are covered in oil (add 2-3 T of oil if the mixture seems dry).
In a small, dry pan, toast pine nuts until you can smell them (be careful that they do not burn!). Add the nuts to the pan with all the rice and meat.
The veggies should be have had time to sweat a bit, so go ahead and at the chicken stock at this point. Let everything boil for about 7 minutes, then turn the heat down to low and simmer until very little liquid remains (probably 15 minutes).
Turn off the heat, and remove from the burner. Allow the rice to sit until all liquid has been taken up by the rice. Nothing should be sticking to the bottom of the pot.
Fluff the rice, mix in the parmesan cheese, and serve!
Note: You can brighten the whole dish by squeezing half a lemon's worth of juice on just before serving. Add creaminess by mixing in marscapone or goat cheese.
Monday, January 20, 2014
Sweet potato topped shepherd's pie
Since my wreck, I have craved nothing but comfort foods. Heavy foods that pay no mind to my waistline. Mostly, I've been indulging in take-out and super processed foods. While the desire for comfort food has not left, I decided to go for something a bit more nutritious. REAL FOOD! I had some beef stir fry meat (pretty much any minced beef will do...even ground beef) that I chopped up. The idea with all of this is to keep everything roughly the same size. At any rate this is real, unprocessed, comfort food. With veggies and the super food, sweet potatoes, this dish is high in Vitamin A and packs a taste punch!
Sweet potato topped Shepherd's Pie
Serves 4-6
Ingredients:
1 lb. beef stew meat, minced (skirt steak or chuck roast also works, as does ground sirloin)
3 larch carrots, chopped
1 small onion, diced
1 cup frozen peas
1 bottle stout (Guiness is awesome in this)
1 cube beef boullion
salt and pepper to taste
2-3 medium sweet potatoes, peeled and cut into large chunks
5-6 T. oil (or, to be honest, bacon grease is fabulous here), divided
1/4 cup milk (or half and half)
Directions:
1. Preheat the oven to 425 degrees. Spread the sweet potatoes out on a cookie sheet. Coat with 3 T oil. Roast 15 minutes or until cooked through.
2. Heat 2 T. oil in a large pan. Add the veggies, and cook for 5-7 minutes on med-high heat. Add a pinch of salt to help them sweat a bit. Keep everything moving in the pan. If things start to stick or if you notice the pan browning, turn down the heat a bit.
3. Dump the cooked veggies into a baking dish, leaving as much of the oil in the pan as possible. If the pan is dry, add 1 T of oil. Toss in the beef and brown well.
4. Turn the heat up slightly and deglaze the pan with half the stout (about 6 oz). If you'd rather not use the stout, use coffee. They both add tons of flavor, don't skimp out with just using water!
5. Crumble the beef boullion cube into the mixture and stir well. Add the veggies back to the pan and stir until everything is coated. Simmer 5 minutes (med-low heat).
6. Put the meat mixture back in the baking dish. Mash the sweet potatoes with the milk. Cover the meat mixture with the mashed potatoes and you're done! Tear it up!
Sweet potato topped Shepherd's Pie
Serves 4-6
Ingredients:
1 lb. beef stew meat, minced (skirt steak or chuck roast also works, as does ground sirloin)
3 larch carrots, chopped
1 small onion, diced
1 cup frozen peas
1 bottle stout (Guiness is awesome in this)
1 cube beef boullion
salt and pepper to taste
2-3 medium sweet potatoes, peeled and cut into large chunks
5-6 T. oil (or, to be honest, bacon grease is fabulous here), divided
1/4 cup milk (or half and half)
Directions:
1. Preheat the oven to 425 degrees. Spread the sweet potatoes out on a cookie sheet. Coat with 3 T oil. Roast 15 minutes or until cooked through.
2. Heat 2 T. oil in a large pan. Add the veggies, and cook for 5-7 minutes on med-high heat. Add a pinch of salt to help them sweat a bit. Keep everything moving in the pan. If things start to stick or if you notice the pan browning, turn down the heat a bit.
3. Dump the cooked veggies into a baking dish, leaving as much of the oil in the pan as possible. If the pan is dry, add 1 T of oil. Toss in the beef and brown well.
4. Turn the heat up slightly and deglaze the pan with half the stout (about 6 oz). If you'd rather not use the stout, use coffee. They both add tons of flavor, don't skimp out with just using water!
5. Crumble the beef boullion cube into the mixture and stir well. Add the veggies back to the pan and stir until everything is coated. Simmer 5 minutes (med-low heat).
6. Put the meat mixture back in the baking dish. Mash the sweet potatoes with the milk. Cover the meat mixture with the mashed potatoes and you're done! Tear it up!
Sunday, January 5, 2014
Lentil-Kale Soup
Baby, it's cold outside...let's eat healthfully! This satisfying soup is packed with protein, vitamins and flavor, no to mention being easy to make! As with any recipe, I would strongly encourage you to read the ingredient list before you start, just to make sure you have everything.
Lentil-Kale Soup
Serves 6-8 with leftovers
3 T. olive oil
1 small onion, chopped
4 large carrots, chopped
1 1/2 cups dried lentils (any color), rinsed
1 15oz can crushed tomatoes
1 t. ground mustard
1 t. paprika
1/2 t. ground cumin
1/2 t garlic granules
8 cups water
1-2 ham/soup bones
1 T chicken base
4-5 cups kale, chopped
1 large lemon
Salt and pepper to taste
Directions:
1. In a large pot, add oil, onion and carrots. Saute for 3 minutes. Add a couple of big pinches of salt and about a teaspoon of pepper.
2. To the vegetables, add the lentils and seasonings, stirring until covered with oil.
3. Dump the can of tomatoes into the pot, then rinse the can clean with a portion of your 8 cups of water and add that liquid to the pot. Stir to combine.
4. Add the bone(s) to the pot, and cover with the remaining water. Add the chicken base and stir until it disolves.
5. Allow the soup to simmer for 20 minutes. This would be the time to taste the broth to see if it needs more salt. Remove the bones. Toss the kale into the soup and let it simmer another 20 minutes. Squeeze the lemon juice into the soup and stir just before serving.
This soup thickens nicely, and is quite hardy by itself, but for an extra treat, you can serve it with a cornbread muffin.
Lentil-Kale Soup
Serves 6-8 with leftovers
3 T. olive oil
1 small onion, chopped
4 large carrots, chopped
1 1/2 cups dried lentils (any color), rinsed
1 15oz can crushed tomatoes
1 t. ground mustard
1 t. paprika
1/2 t. ground cumin
1/2 t garlic granules
8 cups water
1-2 ham/soup bones
1 T chicken base
4-5 cups kale, chopped
1 large lemon
Salt and pepper to taste
Directions:
1. In a large pot, add oil, onion and carrots. Saute for 3 minutes. Add a couple of big pinches of salt and about a teaspoon of pepper.
2. To the vegetables, add the lentils and seasonings, stirring until covered with oil.
3. Dump the can of tomatoes into the pot, then rinse the can clean with a portion of your 8 cups of water and add that liquid to the pot. Stir to combine.
4. Add the bone(s) to the pot, and cover with the remaining water. Add the chicken base and stir until it disolves.
5. Allow the soup to simmer for 20 minutes. This would be the time to taste the broth to see if it needs more salt. Remove the bones. Toss the kale into the soup and let it simmer another 20 minutes. Squeeze the lemon juice into the soup and stir just before serving.
This soup thickens nicely, and is quite hardy by itself, but for an extra treat, you can serve it with a cornbread muffin.
Monday, December 30, 2013
Holiday eats
Below are a couple of tasty treats from the holidays that I simply had to share.
Sweet Potato Pie
Yiels a 10 inch pie (or an 8/9 inch deep dish)
3 medium sweet potatoes
1 cup evaporated milk
1/2 cup dark brown sugar
1 t. cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
2 eggs
1/2 stick (4 T.) butter
2 T coconut flour (or equal amount cornstarch)
1-10 inch pie shell
Directions:
1. Preheat oven to 425. Wrap potatoes individually in foil. Place in oven and roast until cooked through. Remove from the oven, and allow to cool enough to handle. Meanwhile, put the pie shell in the oven and bake until golden.
2. Peel the potatoes (you can use a knife, but it is easier just to pull the skins off with your hands). Add the potatoes to a mixing bowl and whip either by hand or with the whisk attachment of a mixer. Stop periodically to rinse the fibrous strings off the beaters. Cut up butter and add in small chunks to the potatoes.
3. Add the milk to the potatoe mixture and mix well. Add the eggs one at a time, whipping well between each addition. Next add the sugar and spices, mixing well. Lastly, add the thickening agent (either the starch or the coconut flour). Whip for 2 minutes.
4. Pour the filling into the pie shell and spread evenly. Bake for about 25-30 minutes until middle is mostly set. You may have to use foil shields to protect the crust from becoming overly brown.
Special Notes: How you serve the pie is all personal preference. Some people enjoy a warm sweet potato pie. I find it incredibly awkward. I go for either room temp or slighly chilled. If you must serve it with whipped cream, please use the real stuff flavored with a bit of cinnamon and vanilla.
Breakfast Casserole
Perfect for feeding the masses! (10-12 people)
1 1/2 cups cooked breakfast sausage, crumbled
2 cups frozen hashbrowns, thawed
1 1/2 cups cooked bacon, chopped
2 cups milk
1 1/2 cup shredded cheese
12-14 eggs
Salt and pepper to taste
Directions:
Preheat oven to 375. Grease a large (a size up from the standard 13x9) baking dish. I use the grease from the cooked sausage and bacon.
1. Sprinkle the bottom of the greased dish with the sausage crumbles. Layer the hashbrowns on top of the sausage. Next, add the cheese, then the bacon.
2. In a medium mixing bowl, whisk the eggs and milk together until frothy.
3. Slowly pour the eggs over the layers in the baking dish, making sure to evenly distribute them.
4. Cover with foil and bake for 40 minutes to an hour, until the middle is firmly set. You have the option of removing the foil in the last 10-15 minutes of cooking to brown the top. This will enhance the flavor.
5. Allow the casserole to rest for 10 minutes before serving.
Special Notes: If you would like a healthier option, you can add a layer of well dried spinach and sauteed mushrooms. Bell peppers are also a welcome addition. If your family does not eat pork, you can of course substitute turkey bacon and sausage. Double to 24 eggs whites, if you are not using the yolks.
If you have other fun, holiday foods you'd like to share, please feel free to do so in the comments section. I have several, but of course, my poor fingers can only take so much clickety-clacking on the laptop! And to all, a good night (or morning...whenever you're reading this)!
Sweet Potato Pie
Yiels a 10 inch pie (or an 8/9 inch deep dish)
3 medium sweet potatoes
1 cup evaporated milk
1/2 cup dark brown sugar
1 t. cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
2 eggs
1/2 stick (4 T.) butter
2 T coconut flour (or equal amount cornstarch)
1-10 inch pie shell
Directions:
1. Preheat oven to 425. Wrap potatoes individually in foil. Place in oven and roast until cooked through. Remove from the oven, and allow to cool enough to handle. Meanwhile, put the pie shell in the oven and bake until golden.
2. Peel the potatoes (you can use a knife, but it is easier just to pull the skins off with your hands). Add the potatoes to a mixing bowl and whip either by hand or with the whisk attachment of a mixer. Stop periodically to rinse the fibrous strings off the beaters. Cut up butter and add in small chunks to the potatoes.
3. Add the milk to the potatoe mixture and mix well. Add the eggs one at a time, whipping well between each addition. Next add the sugar and spices, mixing well. Lastly, add the thickening agent (either the starch or the coconut flour). Whip for 2 minutes.
4. Pour the filling into the pie shell and spread evenly. Bake for about 25-30 minutes until middle is mostly set. You may have to use foil shields to protect the crust from becoming overly brown.
Special Notes: How you serve the pie is all personal preference. Some people enjoy a warm sweet potato pie. I find it incredibly awkward. I go for either room temp or slighly chilled. If you must serve it with whipped cream, please use the real stuff flavored with a bit of cinnamon and vanilla.
Breakfast Casserole
Perfect for feeding the masses! (10-12 people)
1 1/2 cups cooked breakfast sausage, crumbled
2 cups frozen hashbrowns, thawed
1 1/2 cups cooked bacon, chopped
2 cups milk
1 1/2 cup shredded cheese
12-14 eggs
Salt and pepper to taste
Directions:
Preheat oven to 375. Grease a large (a size up from the standard 13x9) baking dish. I use the grease from the cooked sausage and bacon.
1. Sprinkle the bottom of the greased dish with the sausage crumbles. Layer the hashbrowns on top of the sausage. Next, add the cheese, then the bacon.
2. In a medium mixing bowl, whisk the eggs and milk together until frothy.
3. Slowly pour the eggs over the layers in the baking dish, making sure to evenly distribute them.
4. Cover with foil and bake for 40 minutes to an hour, until the middle is firmly set. You have the option of removing the foil in the last 10-15 minutes of cooking to brown the top. This will enhance the flavor.
5. Allow the casserole to rest for 10 minutes before serving.
Special Notes: If you would like a healthier option, you can add a layer of well dried spinach and sauteed mushrooms. Bell peppers are also a welcome addition. If your family does not eat pork, you can of course substitute turkey bacon and sausage. Double to 24 eggs whites, if you are not using the yolks.
If you have other fun, holiday foods you'd like to share, please feel free to do so in the comments section. I have several, but of course, my poor fingers can only take so much clickety-clacking on the laptop! And to all, a good night (or morning...whenever you're reading this)!
Monday, October 21, 2013
Baked potato soup
Oh, I do love the Fall! Changing leaves, cooler temps and pumpkin everything everywhere! This soup is an old classic that I am sure you and your loved ones will enjoy!
Baked Potato Soup
3-4 large baking potatoes
6 strips bacon
1/2 stick salted butter
3 cups chicken broth
2 cups milk (whole or 2%)
1/3 cup chopped green onion or chives
1 cup shredded cheddar cheese or smoked gouda
1/2 heavy cream
salt and black pepper
Directions:
1. Peel and finely dice two of the potatoes. In a large pot, melt the butter and add the diced potatoes. Sautee over medium heat, allowing the potatoes to sweat for 10 minutes.
2. Preheat the oven to 375 degrees. Meanwhile, spread the bacon on a wire/cooling wrack and place on a cookie sheet or jelly roll pan (any thin, flat pan with sides). Bake the bacon until crisp and all fat has been rendered. Remove the wire/cooling wrack, leaving the grease filled pan. Chop the bacon.
3. Cut the remaining potatoes into 1 inch cubes (skin on). Add them to the cookie sheet with the bacon grease, coating them well with the grease. Turn the oven up to 400 degrees and roast the potatoes in the grease until crispy and brown.
4. Chop the onion or chives and add to the pot of potatoes and butter. Add a couple of pinches of salt and pepper at this point. Pour in the chicken broth and allow everything to come to a boil. Remove from heat.
**This is the part that can be messy.**
5. In small batches, blend the stock/potato combo until smooth. You can also do this with a hand held blender. When finished, return the puree to the pot and turn the heat on low.
6. Pour in the milk and stir. Next, add the cheese a little at a time until it has melted smoothly into the liquid. Turn off the heat and add the heavy cream. Sprinkle in salt and pepper to taste.
Just before serving, toss in the roasted potatoes and bacon chunks (you thought I forgot about them, didn't you?). They add tons of extra potato flavor and great texture! This should serve 4 hungry lumberjacks or 6 regular people. Some choose to add a little sour cream for garnish and flavor, but I find it a bit of a turn off.
Baked Potato Soup
3-4 large baking potatoes
6 strips bacon
1/2 stick salted butter
3 cups chicken broth
2 cups milk (whole or 2%)
1/3 cup chopped green onion or chives
1 cup shredded cheddar cheese or smoked gouda
1/2 heavy cream
salt and black pepper
Directions:
1. Peel and finely dice two of the potatoes. In a large pot, melt the butter and add the diced potatoes. Sautee over medium heat, allowing the potatoes to sweat for 10 minutes.
2. Preheat the oven to 375 degrees. Meanwhile, spread the bacon on a wire/cooling wrack and place on a cookie sheet or jelly roll pan (any thin, flat pan with sides). Bake the bacon until crisp and all fat has been rendered. Remove the wire/cooling wrack, leaving the grease filled pan. Chop the bacon.
3. Cut the remaining potatoes into 1 inch cubes (skin on). Add them to the cookie sheet with the bacon grease, coating them well with the grease. Turn the oven up to 400 degrees and roast the potatoes in the grease until crispy and brown.
4. Chop the onion or chives and add to the pot of potatoes and butter. Add a couple of pinches of salt and pepper at this point. Pour in the chicken broth and allow everything to come to a boil. Remove from heat.
**This is the part that can be messy.**
5. In small batches, blend the stock/potato combo until smooth. You can also do this with a hand held blender. When finished, return the puree to the pot and turn the heat on low.
6. Pour in the milk and stir. Next, add the cheese a little at a time until it has melted smoothly into the liquid. Turn off the heat and add the heavy cream. Sprinkle in salt and pepper to taste.
Just before serving, toss in the roasted potatoes and bacon chunks (you thought I forgot about them, didn't you?). They add tons of extra potato flavor and great texture! This should serve 4 hungry lumberjacks or 6 regular people. Some choose to add a little sour cream for garnish and flavor, but I find it a bit of a turn off.
Sunday, September 22, 2013
Here's the beef!
So we all know peanuts and chicken have been pals for ages. They go waaay back in Asian-inspired cuisine. Beef and peanuts don't have quite the history. I mean, sure, they've met a time or two, but they aren't close...until now. Instead of mad cow, think of this as a delightfully nutty cow. :-) This dish brings a heat wave with 3 distinct types of heat. You have a warm heat from the ground ginger, classic heat from the black pepper and a sharp heat from the chili flakes. If you're looking for something different, this dish is it!
Peanutty Beef Stir-Fry
1 to 1 1/2 lbs flank steak cut into ultra thin ribbons
1/2 red onion, sliced into very thin half moons
2 red bell peppers, halved then sliced
4 cloves of garlic, thinly sliced
1/3 cup roasted peanuts
2 T sesame seeds
5 T peanut oil, divided
2 1/2 t ground ginger
1/2 t red pepper flakes
1/2 t course ground black pepper
3 T dark brown sugar
1/4 cup organic, low sodium soy sauce
1/4 cup orange juice
1.) Heat pan on med-high heat. Add 2 T oil and move the pan around until the bottom is mostly covered. Add the beef and keep it moving until it is well browned. Remove the beef from the pan into a bowl (but keep it close).
2.)Add 1 T of oil to the pan if needed, then add the peppers, onions and garlic. Sprinkle with a generous pinch of salt. Keep everything moving until the vegetables are crisp-tender (I always try a piece of the peppers to check for this). Add the veggies to the bowl with the beef.
3.)Add the remaining oil to the pan, then quickly add the peanuts and sesame seeds. Keep them moving, then after 30 seconds, add the spices (ginger, red pepper flakes, and black pepper), continue stirring.
4.)When you can smell the spices (after about 45 seconds), add the sugar. As it starts to melt, deglaze the pan with the soy sauce and the orange juice. Scrape the bottom of the pan to get all the lovely bits from the bottom. You will notice the sauce begins to thicken quickly, so keep an eye on it.
You will know it's thick enough when it is nearly molasses thick (coats the back of a spoon well). Pour the sauce over the beef and veggies, mixing well. Transfer the food back into the hot pan, and cook a 2-3 minutes to seal in the flavor and help marry the stir fried foods to their new saucy, companion. You can eat it as is if you're watching your carbs, or serve this with lo mein noodles.
Peanutty Beef Stir-Fry
1 to 1 1/2 lbs flank steak cut into ultra thin ribbons
1/2 red onion, sliced into very thin half moons
2 red bell peppers, halved then sliced
4 cloves of garlic, thinly sliced
1/3 cup roasted peanuts
2 T sesame seeds
5 T peanut oil, divided
2 1/2 t ground ginger
1/2 t red pepper flakes
1/2 t course ground black pepper
3 T dark brown sugar
1/4 cup organic, low sodium soy sauce
1/4 cup orange juice
1.) Heat pan on med-high heat. Add 2 T oil and move the pan around until the bottom is mostly covered. Add the beef and keep it moving until it is well browned. Remove the beef from the pan into a bowl (but keep it close).
2.)Add 1 T of oil to the pan if needed, then add the peppers, onions and garlic. Sprinkle with a generous pinch of salt. Keep everything moving until the vegetables are crisp-tender (I always try a piece of the peppers to check for this). Add the veggies to the bowl with the beef.
3.)Add the remaining oil to the pan, then quickly add the peanuts and sesame seeds. Keep them moving, then after 30 seconds, add the spices (ginger, red pepper flakes, and black pepper), continue stirring.
4.)When you can smell the spices (after about 45 seconds), add the sugar. As it starts to melt, deglaze the pan with the soy sauce and the orange juice. Scrape the bottom of the pan to get all the lovely bits from the bottom. You will notice the sauce begins to thicken quickly, so keep an eye on it.
You will know it's thick enough when it is nearly molasses thick (coats the back of a spoon well). Pour the sauce over the beef and veggies, mixing well. Transfer the food back into the hot pan, and cook a 2-3 minutes to seal in the flavor and help marry the stir fried foods to their new saucy, companion. You can eat it as is if you're watching your carbs, or serve this with lo mein noodles.
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