Cream of Mushroom Soup

Home made cream of mushroom soup is a favorite around my household. I especially like it when wild mushrooms are in season. The flavors of Maitake and Chantrelle mushrooms can take the soup over the top.

But if you don't hunt mushrooms, or are lucky enough to have friends who do, here is a recipe for you. The ingrediants for today's recipe are easier to find. If you can't get Crimini mushrooms at the store use the standard white button mushroom. It is a quick recipe that makes a wonderful satisfying soup that is ideal for a chilly Autumn day. The recipe makes enough for a large family, or you can share some with a friend or two.

Recipe

Ingredients

• 1 pound Crimini Mushroons, chopped
• 1 pound White Mushroons, chopped
• 1 medium size Leek cleaned and chopped
• 1 stalk Celery, finely chopped
• 3 cloves Garlic, minced
• 1/4 pound butter
• 2 tablespoons olive oil
• 1/4 cup flour
• Salt to taste
• Pepper to taste
• 3 tablespoons fresh thyme, chopped
• !/2 cup White Wine
• 6 cups Chicken Broth
• 2 cups Heavy Cream

Preparations

1. Prepare the Mushrooms.
   • Clean the mushrooms and remove the tough ends of the stems
   • Slice them, I use an egg slicer which is fast and gives me uniform pieces .
2. Prepare the Leeks
   • Trim away the tough green portions of the leek .
   • Cut the white part of the leek in half lengthwise.
   • Rinse the leeks well under cold running water to remove any sand.
   • Lay the halves flat side down, slice thinly crosswise and set aside.
3. Prepare the Celery
   • Clean and trim off the tough ends of the celery.
   • Slice the stalk lengthways into long thin strips.
   • Dice the celery strips and set aside
4. Prepare the Garlic
   • Smash the cloves of garlic with the flat side of the knife.
   • Remove the husks from the cloves.
   • Finely mince the garlic, set aside.
5. Creating your Soup base
   • Place a heavy 6 quart pot or dutch oven on a medium flame.
   • Add the olive oil and wait till you see movement in the oil.
   • Add the butter waiting for it to melt and stop sizzling from the water cooking off.
   • Add the celery and leeks to the pot, season with some salt and pepper, and stir.
   • Add the garlic and mushrooms, stir frequently till the mushrooms begin to go limp.
6. Create a quick light Roux
   • Add the flour to the sauted vegetables.
   • Stir continuously till the flour has absorbed the butter and oil
   • Cook till the flour starts to turn color.
7. Bringing the liquids into the mix.
   • Pour in the wine and stir.
   • Pour in the chicken broth and add the thyme leaves. Stir frequently.
   • Bring the mix to a boil, then reduce heat and simmer 10minutes, or till it thickens.
   • Add the cream and stir well, heat the mixture, test for seasoning and correct .
8. Serve immediately.

Lentil Soup

Autumn is here and I am in a soup making frame of mind. Today's recipe is an old family favorite of mine. Classic lentil soup is quick and easy to make. It is tasty, nutritious and a healthy, low fat dish. Lentils are a great source of protein and fiber. They also cook faster than any other legume.

Recipe

Ingredients

• 2 smoked Turkey wings or 1 smoked Turkey leg
• 2 tablespoons Olive Oil
• 1 large Onion peeled diced
• 2 large Carrots peeled and diced
• 2 stalks Celery thin sliced
• 3 cloves Garlic minced
• 1 pound Lentils
• 2 Bay Leaves
• 3 cups Chicken broth
• 3 cups Vegetable broth
• Sea Salt and fresh Ground Black Pepper to taste

Preparations

1. Simmer the smoked turkey and bay leaves in the chicken, vegetable broth mix in a covered 6 quart pot.
2. Cook till tender and the broth has become infused with the smokey flavor.
3. Inspect the lentils while waiting, remove any foreign matter, and wash thoroughly.
4. Remove the turkey and bay leaves from the broth, and add the lentils to the pot.
5. Cool the Turkey and then pick the meat off the bone.
6. Reserve the meat for later. Discard the bay leaves.
7. Heat a large sauté pan over a medium flame, add the olive oil .
8. Add the onions, celery, garlic and carrots, season with some salt to draw out the moisture.
9. Sweat the vegetables in the pan until the onions are transparent.
10. Add the Vegetables to the pot with the lentils.
11. Simmer till the Lentils are tender but not mushy.
12. Add the reserved turkey till warm.
13. Season with Salt and Pepper.
14. Serve hot.

Leek Potato Soup

The world turns and seasons change again. Harvest time is here and with it all the bounty of the summer season fill the pantry. The cool weather of Autumn is arriving, bringing with it thoughts of bowls of hot soup to take the chill off my bones.

When I think about leek and potato soup, hearty, healthy, flavorful are a few words that come to mind when I think about this classic soup. I have always loved leeks. They are the most mild mannered member of the onion family. This soup is serious comfort food, and I think it will become one of your family favorites.

Recipe

Ingredients

• 2 large leeks, about 1 1/2 pound
• 5 cups chicken stock
• 2 tablespoons unsalted butter
• 4 strips bacon, chopped
• 1 1/2 pounds Yukon Gold potatoes, diced
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon white pepper
• 2 tablespoons snipped chives

Preparations

1. Trim away the tough green portions of the leek .
2. Cut the white part of the leek in half lengthwise.
3. Rinse the leeks well under cold running water to remove any sand.
4. Lay the halves flat side down, slice thinly crosswise and set aside.
5. In a 6 quart pot over medium heat, melt the butter and add the bacon.
6. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
7. Add the chopped leeks and cook until wilted, about 5 minutes.
8. Add the, chicken stock, potatoes, salt and white pepper, and bring to a boil.
9. Reduce the heat to a simmer and cook for approximately 30 minutes.
10. When the potatoes begin falling apart, turn off the heat.
11. Puree the soup in a food processor or blender. in batches. (or if you own an immersion blender, puree the soup directly in the pot.)
12. Stir in the cream and adjust the seasoning, as needed.
13. Ladle the soup into serving bowls.
14. Garnish the top of each bowl with some of the snipped chives
15. Serve immediately .

Penne with Vodka Sauce

Vodka sauce is a pinkish sauce made from a red sauce, vodka, cream, cheese and butter. The vodka added to the sauce brings out flavor in the tomato in a basic red sauce was first used in the 80's. At the time it was all the rage.The taste the alcohol evaporates in cooking, but gives the sauce a peppery taste that tickles the tongue. Most recipes pair it with penne pasta. Personally I love it with the addition of either Italian sausage or meatballs

Ingredients:

• 1 quart Simple Tomato Sauce, or store-bought marinara sauce, blended until smooth
• 1 cup vodka
• ½ cup heavy cream, at room temperature
• ½ cup grated Parmesan
• 1 pound penne pasta
• 2 tablespoons unsweetened butter

Preparation

1. Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by ¼, stirring often, about 20 minutes.
2. Stir the cream into the tomato and vodka sauce.
3. Simmer over low heat until the sauce is heated through.
4. Stir in the Parmesan cheese and butter until melted and well blended.
5. Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally, about 8 to10 minutes.
6. Drain the pasta and add it to the pan with the sauce.
7. Toss to coat.

Simple Tomato Sauce

A good simple marinara sauce is always a good thing to have at hand for quick dinners. Yes you could buy a jar of pre-made sauce, but why not give your guests or family a sauce with a little love in it? Make this recipe for tonight's dinner, and save some back for use in Vodka sauce, quick pasta dishes, or chicken or eggplant Parmesan.

Recipe

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 2 (32-ounce) cans crushed tomatoes
• 1/4 cup red wine
• 4 to 6 basil fresh leaves
• 2 dried bay leaves, whole
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter, or less

Preparation

1. In a large heavy pot, heat oil over medium-high heat.
2. Add onion and garlic and sauté until soft and translucent, approximately for 2 minutes.
3. Add celery and carrot and season with salt and pepper.
4. Sauté until all the vegetables are soft, approximately for 5 minutes.
5. Add the red wine to the vegetables.
6. Add the tomatoes, oregano, basil leaves, and bay leaves and reduce the heat to low.
7. Cover the pot and simmer for 1 hour or until the sauce is thick.
8. Remove bay leaves and taste for seasoning.
9. If sauce tastes too acidic, add unsalted butter, sugar, 1 tablespoon at a time,until you have rounded out the flavor of the sauce.
10. Pour half of the tomato sauce into the bowl of a food processor.
11. Process the sauce until it is smooth.
12. Add the remaining tomato sauce to the pureed sauce mixture , stir well.
13. If you are not using all the sauce, allow it to cool completely
14. pour 1 to 2 cup portions into plastic freezer bags.
15. Freeze for up to 6 months.

Simple Falafel

Falafel is a favorite food with vegetarians and omnivores alike. Falafel is now very popular worldwide as a fast food. In the Middle East. vendors sell it from street corner stands. When served as an appetizer, it can top a salad, or bes plated with hummus and tahini. You can serve falafel as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Falafel can also be formed into patties and served like a burger.

Recipe

Ingredients:

• 1 (16 oz.) can of chickpeas/garbanzo beans.
• 1 large yellow onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Kosher Salt to taste
• Fresh Ground Black Pepper to taste
• Cooking Oil for frying

Preparation:

1. Drain chickpeas, and place in pan with fresh water, and bring to a boil.
2. Allow to boil for 5 minutes, then let simmer on low for about an hour.
3. Drain and allow to cool for 15 minutes.
4. Combine chickpeas, garlic, onion, coriander, cumin, in a food processor.
5. Add the flour, salt and pepper to taste.
6. Pulse the ingredients together into a thick paste.
7. Form the mixture into small balls, about the size of a ping pong ball.
8. Slightly flatten the balls.
9. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
10. Serve hot.

Serves 4.

Well Eat My Grits!

Cheese Grits

Grits are a food that you either love or hate. For the record I love them. I think it is much maligned due to ignorance. People who sing the praises of Polenta and look down their noses at grits are showing cultural bias. Let's face it, both are made from corn that has been coarsely ground. In fact grits made from hominy are more nutritious than the variety made from unprocessed corn. I think they are so unloved by people is the belief that you need to cook them in water. I know some people love a bland base to put savory sauces, gravies, or stews, and some people like grits with sugar on it ala farina. But why not add a little flavor to them folks.

Personally I like them cooked in chicken broth and some cream, and made savory with butter, cheese, and salt and pepper. Whether served at breakfast or dinner there are so many ways to raise humble grits to great culinary heights. Grits can be served loose on the plate. or spread on a plastic wrap covered baking sheet, allowed to cook, cut into rounds,breaded and sautéd in butter till the outside is crispy and the inside is creamy.

Recipe

Ingredients

• 1 cup Quick Hominy Grits
• 3 cups Chicken Broth
• 1 cup Half and Half
• 1 cup Grated Cheddar Cheese
• 3 Tablespoons Butter
• Kosher Salt and fresh ground Pepper to taste

Preparations

1. Find a heavy bottom Pot that has a tight fitting lid.
2. Bring the chicken broth to a boil.
3. Add the cream and butter to the broth.
4. Heat the mix till it nears boiling point.
5. Whisk in the grits and constantly stirring to avoid lumps.
6. When the mixture comes to a boil, turn the heat to low.
7. Stir until the grits thicken, be careful of getting splattered.
8. When the grits thicken add the grated cheese, stir well.
9. Turn off the heat and cover the pot.
10. Let set 5 to 10 minutes, stir and serve.

Chicken and Peas in Herb Sauce

We all need lots of chicken dishes in our bag of tricks. Here is one I have made for 40 years. It a relatively quick, simple tasty comfort food recipe. Pair it with a good white wine, a salad, and some glazed carrots for a hardy meal. Perhaps you might spoil your guests with a spiced baked apple with a scoop of vanilla icecream for dessert.

Recipe

Ingredients

• 2 pounds boneless skinless chicken breast
• 1 pound mushrooms sliced
• 1 medium yellow onion cut into crescents
• 2 cloves garlic microplaned or crushed and chopped
• ½ cup flour for dredging the chicken
• 1 ½ cup frozen peas thawed
• ¼ cup slivered almonds for garnish
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 ½ cup chicken broth
• 1 cup dry white wine
• 1 ½ cup half and half
• 1 teaspoon fresh thyme
• ½ teaspoon dried tarragon
• kosher salt to taste
• fresh cracked black pepper to taste

Preparations

1. Slice the mushrooms and onion.
2. Microplane or crush and fine chop the garlic.
3. Cut the chicken into bite sized pieces.
4. Dredge the pieces in flour seasoned with salt and pepper.
5. Heat a large sauté pan over medium heat.
6. Heat the olive oil in the pan till it is hot.
7. Add the onions and mushrooms to the pan.
8. Cook them a few minutes and add the garlic.
9. When the onions turn color remove the vegetables from the pan.
10. Sauté the chicken in the flavored oil.
11. Cook the chicken until golden brown.
12. Pour in the wine and stir to deglaze the pan.
13. Add the chicken broth and stir well.
14. Mix in the onions and mushrooms and peas.
15. Add the thyme and tarragon to the mix.
16. Pour in the half and half.
17. Stir till it thickens, add the butter to make the sauce shiney.
18. Season with salt and pepper to taste.
19. Remove from the pan to a Serving dish.
20. Garnish with the almonds.
21. Serve with rice or kluski noodle.

Zucchini Soup

I had always thought of zucchini as a cylindrical vegetable until one of my nieces gave me some of her home-grown globe zucchini. You can find them more often at the market these days. They are very good and I wanted to use them in a playful manner. Using them as bowls for a soup seemed to be a good idea to me. It keeps the focus on the ingredients in the soup, and makes cleanup a snap.

Recipe

Ingredients

• 1 round globe zucchini squash, 1 per person
• 1 tablespoon butter
• 3/4 pound zucchini squash, roughly chopped
• 2 shallots, sliced
• 3/4 cup chicken broth
• 4 tablespoons heavy cream
• 1/2 teaspoon dill weed
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon sugar
• pinch of cayenne pepper
• Salt and pepper, to taste
• fresh thyme sprigs, garnish

Preparations

1. Cut tops off squash; set them aside for garnish.
2. Scoop out squash , and chop the zucchini.
3. Finely slice the shallots.
4. Heat the butter in a saucepan.
5. Sauté the zucchini and shallots over medium high heat.
6. When they begin to soften, add the chicken broth.
7. Cook the zucchini and shallots until tender.
8. Puree in a blender until smooth.
9. Add cream, dill, nutmeg, sugar, cayenne, salt and pepper.
10. Return soup to saucepan to heat, stir often till well blended.
11. Fill the hollowed out zucchini bowls.
12. Lean squash tops against soup.
13. Garnish with thyme and serve.

Basic Fruit Granita

Granita is a refreshing warm weather treat. You can serve it as a dessert, or between courses. Granita is light, palate cleansing, and easy to make. This recipe is a good place to start on your journey into frozen desserts.

Recipe

Ingredients

• 1 cup water
• 1/2 cup sugar
• 3 cups fruit juice
• 2 teaspoon lemon juice

Preparations

1. Combine the sugar and water in a medium saucepan.
2. Heat the mixture until it comes to a boil
3. Stir until the sugar dissolves, and the mixture is clear.
4. Let the simple syrup cool to room temperature.
5. Stir in the fruit juice and lemon juice.
6. Pour the mixture into a 13"x9" metal baking dish.
7. Put the baking dish in the freezer.
8. Stir the mixture every 30 minutes until it is firm.
9. Every 20 minutes take the pan out of the freezer.
10. Scrape the frozen mixture with a fork
11. Scrape until the frozen pieces are broken into small shavings.
12. Mix the shavings into the remaining liquid.
13. Return to the freezer.
14. Scrape every twenty minutes until all the liquid has frozen.
15. Place the granita in a sealable container.
16. Store the granita in the freezer till ready to serve.

Serving your granita in a wine glass garnished with a sprig of mint or a small fruit slice makes for a simple but elegant presentation to brighten up your table.

White Crawfish Pie

This is a tasty and simple recipe that can be made by anyone with basic kitchen skills. You can bust my chops for using canned soup and pre-made pie shells. But I am writing this for people on a limited budget and lack of time. I will post a more ambitious version of the recipe later. If you can't find crawfish tails you can substitute peeled raw shrimp.

Recipe

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 ½ teaspoons salt
• ½ teaspoon cayenne
• 1 teaspoon fresh thyme or ½ teaspoon dry
• ¼ teaspoon black pepper freshly ground
• 1 cup yellow onions chopped
• ½ cup bell peppers diced
• ½ cup celery chopped
• 6 to 8 cloves garlic crushed
• 1 can of cream of mushroom soup
• 1¼ cup half and half
• 1 pound of crawfish tails
• 5 tablespoons cornstarch
• enough pie dough for double crust 9" pie or 2 premade pie shells.

Preparation

1. Preheat oven to 350°.
2. Heat a sauté pan on medium heat.
3. Pour the olive oil into the pan, then add the butter.
4. Wait till the butter melts and you hear a sizzle.
5. Sauté onions, bell peppers, celery.
6. Add the garlic to the vegetables last and sauté.
7. Add milk and soup; bring to medium boil, stirring frequently.
8. Add crawfish, bring to medium boil again.
9. Add the corn starch and thyme, stir as needed.
10. Lower heat and simmer until thick.
11. Let the filling mixture cool for 15 minutes.
12. Divide the dough and roll out both pie crusts
13. Use a 9" pie pan as a template to test for proper size.
14. Grease the pie pan liberally with butter.
15. Carefully place bottom pie crust in the pan.
16. Prick the bottom and sides of the crust with a fork.
17. Pour the thickened mixture into the bottom pie crust.
18. Put on the top crust and seal the edge.
19. Bake at 350° for 20 minutes.
20. Cool on a rack for 10 minutes.
21. Serve while still warm.

Panko Fried Chicken Thighs

I love spicy crispy fried chicken. When I was 10 years old I would take the candy money my grandmother Jessie gave me and go to the local butcher shop and buy 5 pounds of chicken wings. I would bring them back and practicing my cooking and eating skills. I am a chicken junkie. The savory aroma of well-cooked chicken is like a powerful pheromone drawing me closer for some serious fowl munching.

Like most cooks, I am always trying new ways to play with an old favorite. I have used many things as a crumb breading. The short list includes regular bread crumbs, cracker crumbs, potato flakes, crushed corn flakes, ground nuts. Today I feel a bit nostalgic, I want some chicken which was marinated in buttermilk. Many times I have done a double buttermilk dip and flour dredge method. I wanted something lighter and crisper.

The process of breading is simple. The ingredient list may seem a bit long at first; But the marinade and the dredging mixture both use the same ingredients. I also like that it is a single dip and dredge process. It makes a lighter breading without an extra flour step and dip before dredging the chicken in the panko mix.

Mise en Place

Let's get busy with our prep work, it should not take a long time.

Hardware

• Large cast iron skillet or deep fryer
• Long handled tongs
• Wire draining rack or paper towels.

Components

• 1 ½ pound boneless skinless chicken thighs
• Buttermilk Marinade
• Panko Dredging Mix
• Cooking oil with a high smoke point

Buttermilk Marinade

Ingredients

• 1 cup buttermilk
• 1 tablespoon Tabasco chipotle sauce
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Old Bay seasoning
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon cayenne
• ½ teaspoon ground thyme
• ½ teaspoon dried tarragon
• ½ teaspoon oregano
• ½ teaspoon celery seed

Preparations

1. Combine all the ingredients in a large ziplock bag.
2. Put the chicken into the marinating bag.
3. Remove as much air as you can and close it tightly.
4. Knead the bag to work the marinade into the meat.
5. Let the chicken rest in the refrigerator for at least 2 hours..

Panko Dredging Mix

Ingredients

• 1½ cup Panko bread crumbs
• ½ cup all purpose flour
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Old Bay seasoning
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon cayenne

Preparations

1. Combine the ingredients in a large paper bag.
2. Close and shake well to mix.
3. Reserve the panko mixture until needed.

Bringing it all Together

1. Heat your oil to 350°
2. Drain the thigh pieces in a colander.
3. Put them into the dredging bag one at a time.
4. Shake the bag each time you add a piece of chicken.
5. Let stand a minute and shake well again.
6. Remove the breaded pieces from the bag.
7. Let them rest a couple of minutes to let the breading set up.
8. Place the chicken into the hot oil carefully.
9. If you are frying in a skillet. turn your chicken after 10 minutes.
10. Cook until brown and the juices run clear.
11. You want an interior temperature of 165°
12. Remove and drain on a rack or paper towels.
13. Carry over cooking will bring the temperature to 180° after 10 minutes.
14. Serve while hot with a assortment of dipping sauces.

Original Green Goddess Dressing

This classic creamy, herb flavored salad dressing was named for its green tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in the 1920s. The hotel's executive chef wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. It enjoyed great success, especially in California, for decades and, in my opinion, Green Goddess Dressing is long overdue for a revival.

This dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. If you don't have fresh tarragon, you can use ¼ teaspoon dried, instead.

Yields: 2 cups

Recipe

Ingredients:

• 1 cup Mayonnaise
• ½ cup sour cream
• ¼ cup snipped fresh chives or minced scallions
• ¼ cup minced fresh parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 3 anchovy fillets, rinsed, patted dry, and minced
• 1 teaspoon chopped fresh tarragon
• salt and freshly ground pepper to taste

Preparations

1. Stir all the ingredients together in a small bowl until well blended.
2. Taste and adjust the seasonings.
3. Refrigerate until ready to serve.
4. Pour over favorite salad or greens.

Blender Hollandaise

There are times when I become obsessed with a dish and have a need to make the perfect plate of that recipe. My recent food obsession has been the quest for the perfect serving of Eggs Benedict. There is a mystique about the dish, which stirs memories of a more civilized era. Most people think of Eggs Benedict as a food that you eat when dining out, instead of home breakfast fare. I think the reason is a fear that the cook has a lack of basic skills. Poaching an egg is not difficult task. The problem is a fear of making the Hollandaise sauce.

Hollandaise sauce is one of the classic mother sauces of French cuisine. The sauce has a reputation of being temperamental. The labor of whisking, fear of scrambling the eggs, all make the timid flee the kitchen. Fear not! Armed with a few modern tricks we can tame this sauce. One tip for success is that keeping the sauce warm and unbroken is trickier than the actual preparation. If you can find a small vacuum bottle (Thermos) use it to keep your Hollandaise warm and happy until you need it.

Ingredients

• 1 stick (8 tablespoons) unsalted butter
• 3 egg yolks
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• Pinch of cayenne pepper

Preparations

1. Melt the butter in a small pan until bubbling hot, avoid browning the milk solids.
2. Put the remaining ingredients in the blender.
3. Put the lid on the blender.
4. Whip the mixture on the high setting for 30 seconds.
5. Open the center hole on the lid of the blender.
6. Drizzle the hot butter very slowly into the egg lemon juice mixture,
7. Continue blending on high as you pour the melted butter.
8. Be sure to allow time between drops for the butter to emulsify with the egg.
9. You will see a silky change in consistency and a lightening of the color.
10. Serve immediately.

Chillin and Grillin

I am taking a break from the Mediterranean tour today. I am in a serious grilling mood and a grilled Chimichurri covered steak sounds good to me. This sauce also works well with skewered grilled shrimp. Grill some up with a steak for a tasty surf and turf. Marinade the beef for 2 hours, and the shrimp for 1 hour, grill and serve with more sauce.

Chimichurri is a pesto style sauce and marinade used with grilled meat in Argentina and Uruguay It is usually the only seasoning used for steak and chorizo sausages in Argentine asados. It can also be used as a marinade for any kind of grilled meat.

Chimichurri Sauce

Ingredients

• 3/4 cup extra virgin Olive Oil
• 2 tablespoons fresh Lemon juice
• 2 tablespoons fresh Lime juice
• 1/2 cup minced fresh Cilantro
• 6 cloves crushed Garlic
• 1 tablespoon chopped or crumbled fresh or 1 teaspoon dried Oregano.
• 1 tablespoon Cumin
• 1/4 to 1/2 teaspoon Cayenne Pepper
• 2 minced Shallots
• 1 teaspoon minced Basil, Thyme or Oregano, or mixture
• Kosher Salt and Course ground Black Pepper to taste

Preparations

1. Puree all ingredients in food processor.
2. Reserve 1/4 of a cup for use as a marinade.
3. Transfer remaining sauce to a bowl.
4. Cover and let stand at room temperature.

Babaganoosh

Here we go with another middle eastern appetizer that can be made well in advance.

Babaganoosh is a paste made of roast or grilled eggplant and tahini.This is a delicious healthy snack that can be eaten with pita. It is served along with hummus and tabouli as an appetizer course.

Ingredients

• 3 eggplants broiled
• 4 cloves garlic
• fresh lemon juice, to taste
• Olive oil, to taste
• Kosher or Sea Salt
• ½ cup tahini
• 1½ teaspoon ground cumin
• chopped fresh mint, and parsley for garnish

Preparation

1. Pierce eggplants with fork.
2. Place the eggplants in a baking dish.
3. Roast in oven on shelf furthest from the flame.
4. Broil 20 minutes on one side.
5. Turn and broil 10 minutes on other side.
6. Cool for easy handling.
7. With a spoon scoop out the flesh of the eggplant.
8. Place the flesh in bowl, sprinkle with salt.
9. Press to remove water from the flesh.
10. Drain the water and sprinkle with more salt.
11. Repeat this 3 times.
12. Combine all the ingredients in food processor or blender
13. Process until the mixture is smooth.
14. Garnished with chopped fresh mint, and parsley
15. Drizzle with extra virgin olive oil.

Tabouli

I am still on my middle eastern food making binge. Here is another one of the recipes I like a lot. Since I have said to hummus and tabouli make a good pairing; I should give you the recipe for one of my favorite salads.

Tabouli is a refreshing bulgar wheat salad combining tomatoes, green onions, cucumber. fresh flat leaf parsley, fresh mint leaves, olive oil and lemon juice. The bright lemon flavor is great for cleaning your palette and waking up your taste buds. I like it as an appetizer, side dish with a meat course, or for a light lunch with some hummus and pita bread.

Ingredients:

• 1¼ cup bulgar wheat fine grind
• 2 cups boiling water
• ½ cup extra virgin olive oil
• ½ cup fresh lemon juice
• 1¼ cup green onions chopped
• 1¼ cup fresh flat leaf parsley chopped
• ½ cup fresh mint chopped
• 1½ cup tomatoes, chopped
• 1¼ cup cucumber - peeled, seeded and chopped
• 1¼ teaspoon Kosher or Sea salt
• coarsely ground black pepper to taste

Preparation:

1. Combine bulgar and boiling water in a large bowl.
2. Cover, and set aside to soak for 1 hour.
3. Finely chop the parsley and mint.
4. Chop the green onions.
5. Peel cucumber, remove the seeds.
6. Slice the cucumber into thin strips, dice finely.
7. Dice and chop the tomatoes.
8. Juice the lemons strain out the seeds

Assembly

1. Once the bulgar has cooled, but still warm uncover the bowl.
2. Fluff the bulgar with a fork to separate the grains,
3. Add oil, lemon juice, stir until the grains are coated.
4. Stir in the onions, parsley, mint, tomatoes, and cucumber
5. Toss the ingredients to combine them.
6. Season to taste with salt and black pepper.
7. Cover, and refrigerate for at least 1 hour. 24 is better.

Makes 8-10 Servings

Hummus

Lately I have been into a Mediterranean journey through recipes that I had the pleasure of tasting while visiting friends homes as a young man. Their grandmothers would stuff us on Middle eastern cooking. I tried to pay attention so I could try my hand at making it at home. This is the first of a few of my favorite middle eastern recipes.

Hummus is made from garbanzo beans a.k.a. chickpeas. Dried chickpeas are usually soaked in water overnight then simmered for an hour or more. It is also possible to cook chickpeas in a pressure cooker without the pre-soaking. Personally I go for convenience and speed, so I use canned chickpeas instead.

The chickpeas are ground, using a food processor or hand blender, with olive oil, lemon juice, garlic, salt, cumin, and tahini. A bit of the water in which the chickpeas were boiled may be added to reach the desired consistency.

Garnish with chopped parsley and roasted pine nuts. Serve with a good flat bread. Hummus goes well with a tabouli salad for a light appetizer course.

Ingredients

• 3 cloves garlic roughly chopped
• ¼ cup lemon juice
• ¼ cup liquid from the can
• ½ teaspoon cumin
• 14 -15 oz canned chickpeas rinsed and drained
• ½ cup tahini
• 1 teaspoon kosher or sea salt
• Toasted Pine Nuts for garnish
• Chopped Flat Leaf Parsley for garnish

Preparation

1. Place all ingredients in a food processor or blender.
2. Process until smooth, scraping the sides occasionally.
3. Transfer the hummus to a serving bowl.
4. Garnish with roasted pine nuts and chopped parsley.
5. Drizzle Extra Virgin Olive Oil over the top.
6. Serve with lemon wedges and lots of good pita bread.

Pesto Time

I have patiently waited, watching my herb garden in anticipation, Today was the day I had been waiting for. My basil plant was ready for mass harvest today. Once they start flowering it's time to cut them back and make one of my favorite seasonal treats, pesto.

Overview:

This classic Italian sauce is easy to make and versatile in usage, I keep it on hand for quick dishes. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. Pesto can be tossed with pasta, added to soups and salads, or used instead of a tomato based sauce on a pizza.. I had better stop there, we are getting into a completely different post.

Pesto Recipe

Ingredients:

• ¼ cup coarse-crushed roasted pine nuts
• 3 garlic cloves, peeled
• ½ cup extra-virgin olive oil
• 4 cups sweet basil leaves (about 4 ounces)
• ½ cup (2 ounces) grated fresh Parmigiano Reggiano
• ¼ teaspoon kosher or sea salt

Preparation:

1. Heat a large dry flat bottomed saute pan over medium heat.
2. Add the pine nuts to the pan.
3. Pine nuts burn easily so keep them moving by shaking the pan
4. Roast until they are fragrant and lightly browned.
5. Remove the pan from the heat and let them cool.
6. Put the pine nuts in a ziplock bag and seal
7. Lightly smash the bag with a heavy skillet to coarsely crush the pine nuts.
8. Crush and peel the cloves of garlic.
9. Rough chop the garlic.
10. Process the pine nuts and garlic until finely minced.
11. Add the olive oil and pulse three or 4 times.
12. Add basil, Parmesan cheese, and salt to the processor bowl.
13. Process until finely minced, scraping down sides.
14. add more olive oil if you want to make a thinner looser sauce
15. Store for later by pouring the pesto into an airtight container.
16. To prevent oxidation add a thin barrier layer of olive oil over the pesto.
17. Seal the container and store refrigerated for around 1 week.

Bagna Cauda

The name Bagna Cauda, means hot bath or warm sauce. Bagna Cauda was first created in Piedmont, Italy. It is usually kept hot in a pot over a flame, but you may see it presented at the table in a serving dish or in individual small bowls without the flame.

Bagna Cauda is a bold mix of olive oil, anchovies, garlic, and butter. Bagna cauda is served as a warm dip with a variety of raw fresh vegetables, including fennel, mushrooms, cauliflower, broccoli, Belgian endive, sweet peppers, cucumbers and zucchini as an appetizer or a sauce for penne pasta. Trust me, anchovies can be your friend.

Here is the way to eat Bagna Cauda: Spear bite-size pieces of raw vegetables on a long fork-like prong (fondue forks work well). Hold the morsels in the hot sauce for a few seconds. Eat over good crusty bread. Eat the bread when it becomes covered in sauce. Repeat until it feels good.

Ingredients:

• ½ cup extra-virgin olive oil
• 5 cloves of garlic, peeled and finely minced
• 10 anchovies in olive oil, drained and chopped
• ½ cup unsalted butter, cut into chunks
• For dipping:
• A crusty Italian bread, sliced.
• a variety of raw fresh vegetables including:
  • fennel
  • mushrooms
  • cauliflower
  • brocolli
  • Belgian endive
  • sweet peppers
  • cucumbers
  • zucchini

Preparation:

1. Pour the olive oil into a saucepan or saucier.
2. Add the garlic and anchovies.
3. Cook over a low heat.
4. Stir until the anchovies and garlic disintergrates.
5. Whisk in the butter, until it is melted.
6. Remove the pan from the heat.
7. Whisk to a creamy consistency.
8. Pour into a dish over a warmer service.

Variations

Penne with Mixed Vegetable Grill

I do like Bagna Cauda as a dressing for pasta. Here is a quick and simple recipe for a variation using grilled vegetables and penne pasta.

Ingredients:

• 1 large Portabella mushroom
• 1 Fennel bulb
• 1 medium Red onion
• 3 young small Zucchini
• 2 sweet peppers red and green
• 1 pound Penne pasta cooked al dente
• Bagna Cauda sauce
• Kosher salt to taste
• Black Pepper corse ground to taste.
• 1 teaspoon Capers
• Sprig of Sweet basil

Preparation:

1. Remove the fronds from the fennel and save for a garnish
2. Slice the vegetables into pieces that will not fall apart on the grill.
3. Lightly dress the vegetable slices with Extra Virgin olive oil.
4. Season with Salt and Pepper.
5. Grill the vegetables until just done. They should still be slightly firm.
6. Dress the drained pasta with the sauce and capers.
7. Plate and arrange the grilled vegetables over the pasta.
8. Garnish with fennel fronds and basil leaves.
9. Serve Immediately

King Cakes

The King Cake is an oval-shaped bakery delicacy rich in flavor and history. The Cake is made with a rich Danish dough which is a cross between a coffee cake and a French pastry It is covered with a poured sugar topping and decorated with the traditional Mardi Gras-colored sugars. Purple which signifies "Justice" Green for "Faith" and Gold for "Power."

Hundreds of thousands of King Cakes are consumed at parties every year, making the King Cake another fine Louisiana tradition. A Mardi Gras party just wouldn't be a Mardi Gras party without a King Cake!

The King Cake Story

The King Cake is believed to have been brought to New Orleans, Louisiana, from France in the 1870's. It evolved from the Twelfth Night or Epiphany pastry made by those early settlers. They added their own touches with the Spanish custom of choosing Twelfth Night royalty. A King Cake is shaped like a crown to represent the kings.

A dried bean or pea was hidden inside the cake and whoever found it received a year of good luck and was treated as royalty for that day. Starting around the 1930s, a tiny naked baby was used instead of the bean or pea. The baby can be pink, brown, or golden. Some people believe that the baby represents the baby Jesus because Twelfth Night was when the three kings found the baby in Bethlehem.

The payback for being king or queen for the day is that person has to buy the king cake for the next day. That can cost from $4.00 - $6.00 for a small, plain grocery store cake to well over $25.00 for an elaborately filled and decorated cake. The good thing is it keeps the party rolling along throughout the holiday season.

King Cake season lasts throughout Mardi Gras from Epiphany until Mardi Gras Day. The royal colors of purple, green and gold on the cake honors the three kings who visited the Christ child on Epiphany.

The three colors appeared in 1872 on a Krewe of Rex carnival flag especially designed for the visiting Grand Duke of Russia. He came to New Orleans just for the carnival, and the universal colors remain his legacy.

Bring the Mardi Gras celebration to wherever you live! Bake a King Cake and start the tradition. Once you have tasted a homemade King Cake, those you buy from the grocery store can't hold a candle to it. This recipe may look long and complicated, but it really isn't.

King Cake

(From Southern Living 1990 Annual Recipes)

Ingredients

• ¼ cup butter or margarine
• 1 (16-oz.) carton sour cream
• 1/3 c. sugar
• 1 t. salt
• 1 pkgs. dry yeast
• 1 T. sugar
• ½ c. warm water (105° to 115°)
• 2 eggs
• 6 to 6 ½ cups all-purpose flour, divided
• ½ cup sugar
• 1 ½ t. ground cinnamon
• 1/3 cup butter, softened
• Colored icings
• Colored Sugars

Preparations

1. Combine the first 4 ingredients in a saucepan
2. heat until butter melts, stirring occasionally.
3. Let mixture cool to 105° to 115°.
4. Dissolve yeast and 1 T. sugar in warm water in a large bowl
5. Let stand 5 minutes.
6. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes or by hand until smooth.
7. Gradually stir in enough remaining flour to make a soft dough.
8. Turn dough out onto a lightly-floured surface
9. Knead until smooth and elastic (about 10 minutes).
10. Place in a well-greased bowl, turning to grease top.
11. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.
12. Combine ½ cup sugar and cinnamon; set aside.
13. Pinch dough down and it divide in half.
14. Turn one portion of dough out onto a lightly floured surface
15. Roll to a 28" X 10" rectangle.
16. Spread half of the butter and half of the cinnamon mixture on the rolled out dough.
17. Roll dough, jelly roll fashion, starting at the long side.
18. Gently place dough roll, seam side down, on a lightly greased baking sheet.
19. Bring ends of dough together and form an oval ring.
20. Tuck a tiny plastic baby or a large, dried bean into the seam before sealing.
21. Moisten and pinch the edges together to seal.
22. Repeat this procedure with the second half of the dough.
23. Cover and let rise in a warm draft free place, 20 minutes or until doubled in bulk.
24. Bake at 375° for 15 to 20 minutes or until golden.
25. Decorate each cake with bands of colored icings
26. Sprinkle with colored sugars.

Makes 2 cakes.

Note: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice... just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon.

Christmas Cookies Part 2

This is another old holiday family favorite.The cookie is rich, flavorful and chewy. I got the recipe from my mother. She got it from her mother, and now I give it to you. I hope you enjoy.

Hedgehogs

Ingredients

• 2 cups chopped English Walnuts
• 1 cup chopped Pitted Dates
• 1 cup Brown Sugar
• 2 cups shredded Coconut
• 2 large eggs

Preparation

1. Preheat the oven to 350°.
2. Combine the following ingredients:
   • Brown Sugar
   • Eggs
   • Dates
   • Walnuts
   • 1 cup Coconut
3. Form a bit of the mixture into a 1" by ½" log.
4. Roll the log in the remaining coconut.
5. Place on a greased baking sheet.
6. Bake for 15 minutes

makes about 60 cookies

Peppermint Pie

My grandmother Jessie was in love with peppermint candy. So it was no surprise that she would make a peppermint pie. She was a very intuitive cook who did not always write recipes down, or measure. Either you watched and figured out her tricks or you were left in her dust as she whipped up her delicious dishes.

One of my sisters wanted the recipe and I started thinking back to the days when I watched my grandmother make this dessert. I had a rough idea of the recipe and with a bit of searching and remembering I came up with something very close to her original recipe. The only real difference was using whipping cream instead of condensed milk.

Candy Cane Chiffon Pie

Ingredients

• 1 - 9" pie crust, prepared
• 1 envelope unflavored gelatin
• 1/2 cups cold water
• 1/4 teaspoon. peppermint extract
• 3 egg whites
• 1/3 cups sugar
• 1 cups whipping cream, whipped
• 1/2 cups crushed peppermint candy canes

Preparation

1. Have the baked pie crust ready.
2. Soften the gelatin in water in a 1-quart saucepan.
3. Cook, stirring constantly, over medium heat.
4. Cook until the mixture bubbles and the gelatin is dissolved.
5. Remove from heat. Cool.
6. Stir in the peppermint extract.
7. Beat the egg whites in a 3-quart bowl with a mixer at high speed until soft peaks form.
8. Beat in the sugar gradually until stiff and glossy.
9. Beat in the gelatin mixture at low speed until mixed.
10. Fold in the whipped cream and candy.
11. Heap into shell.
12. Decorate with small candy canes if desired.
13. Chill 2 hours or until firm.
14. Sprinkle with crushed candy just before serving for an added sparkle.

Yields: 1 - 9" pie

Preparation Time: 45 minutes, plus chilling time

Sweet Potato Pie

Sweet potatoes are a good food. They are fairly inexpensive, tasty, and very good for you. Personally I like sweet potato pie better than pumpkin pie. The bright color and flavor are wonderful. Add the fact that fresh ingredients are better than canned ones, it makes it a clear choice for me. Have you ever tried to prepare fresh pumpkin? It can be a lot of hard work, and that is the last thing I want when preparing for a holiday dinner.

Pie Crust:

Ingredients

• 2 cups all purpose flour
• 2/3 cups lard or shortening
• 1/2 teaspoon salt
• 4 - 6 tablespoons water

Preparation

1. Mix the flour and salt in a large bowl.
2. Work it into the flour till it is a uniform grainy consistancy.
3. Mix the water into the mixture but do not overwork the dough.
4. Form a ball and wrap it in a plastic wrap.
5. Chill the dough in the refrigerator for later use.
6. Once the dough is chilled roll the dough into the shape you need.

The pie crust can be prepared in advance and frozen. You can either freeze prerolled pie shells, or as slabs you can thaw and roll out as needed.

Filling

ingredients

• 4 large potatoes
• 2 cups granulated sugar
• 3 large eggs
• 1 stick unsalted butter (¼ pound)
• 1 teaspoon vanilla
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon salt
• 1 pinch ground cloves
• 2- 8 inch pie crusts
• 1 cup evaporated milk

Preparation

1. Boil potatoes in their skins until tender.
2. Let them cool
3. Peel the sweet potatoes
4. Put the potatoes in a large mixing bowl.
5. Mash them thoroughly with a potato masher.
6. Add eggs one at a time, beating well after each egg.
7. Melt the butter. Pour it into the potatoes.
8. Add vanilla, spices, salt and evaporated milk.
9. Stir the mixture until well mixed.
10. Pour the potato mixture into the pie crust.
11. Put into an oven preheated to 375°.
12. Cook for about 35-45 minutes.
13. If a toothpick inserted in the center comes out dry, it's done.
14. Let the pies cool for at least 1 hour before cutting and serving.

Makes 2 pies.

Simply Delicious

Pound Cake

A pound cake is one of life's simple pleasures. This golden, rich cake is the basis of many wonderful desserts. Making a pound cake is a very simple project..

This cake gets it's name from the fact that each of the ingredients used in the recipe weigh one pound. Try this recipe, you will not be disappointed.

Ingredients

• 1 pound cake flour
• 1 pound unsalted butter
• 1 pound granulated sugar
• 1 pound egg (8 large eggs)
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Preparation

1. Preheat the oven to 350°.
2. Generously butter 2- 9 inch loaf pans.
3. Place a sheet of parchment in the bottom of the pan.
4. Cream the sugar into the butter.
5. Add the vanilla extract to the creamed sugar.
6. Mix the eggs into the mixture, one egg at a time.
7. Gradually fold ithe flour and salt into the mixture.
8. Mix until the ingredients are completely combined.
9. Pour the batter into the pans.
10. Tap the pans on a firm surface to remove any air pockets,
11. Bake the cakes for 1 hour.
12. Remove the pans from the oven.
13. Test with a toothpick, if it comes out clean, the cakes are done.