Holiday Appetizer: Asiago Cheese Spread!

For a Christmas party this past month, our assignment was an appetizer. Time got away from us and we were not sure what to make. Thankfully this worked as a delicious compliment to the party.

Asiago Cheese Spread

1/2 Cup Mayonnaise
1/2 Cup Asiago Cheese, shredded
1 Tablespoon Fresh Parsley, chopped
1 Tablespoon Fresh Basil, chopped
1 Tablespoon Garlic, minced
Salt & Pepper, to taste

Mix all ingredients in bowl, spread over baquette slices, broil for 2 1/2 minutes. Enjoy.

I added a little extra garlic. It gives it the wow factor but there will be no kissing your wife, husband, boyfriend or girlfriend later in the evening. They will push you away. However, if they were at the party also, they will have the same problem.


Happy Eating

Battered Garlic Fries: Messy, Fun, and a great Side Dish!

For a few weeks now, we have had some fingerling potatoes on our counter. I was anxious to use them and decided to make some homemade fries. After gathering some ideas online, I pulled from a few sources and came up with the following:

Battered Garlic Fries

2 pounds potatoes, unpeeled and sliced as fries
1 1/2 cup flour
1 tablespoon garlic salt
1 tablespoon onion powder
1 teaspoon paprika
1/2 cup water
2 cups vegetable oil

Place sliced potatoes in ice water, dry thoroughly. Mix all ingredients (except oil) in a bowl. Place potatoes in bowl with batter, mix by hand to coat all potatoes. Drop potatoes one by one in boiling oil. When golden brown, place on plate layered with paper towels.

Ruby loved battering the fries

When I first made this, I thought that they might be weird. They were actually really good. Ruby sure loved helping mix the potatoes and the batter. It was messy, fun and a great side dish. After the fries, I attempted to make some battered grean beans. That was a failure.

Frying in Oil, A Beautiful Sight

Happy Eating.

Pumpkin and Butternut Squash Soup

Last year I took a class titled "Hearty Fall Soups." Thank you to Chef Todd Leonard. He is a true master of the kitchen. Often I have made the Cream of Mushroom and Roasted Tomato Soup that we learned in this class. Having received a pumpkin and butternut squash from Borski Farms, it was as if all the forces of nature were combining to make this soup.

Pumpkin and Butternut Squash Soup

1 each small to medium yellow onions, diced
1 cup celery, diced
2 cups carrots, peeled and diced
2 pounds pumpkin, cleaned, peeled and diced
1 pound butternut squash, peeled and cubed
2 1/2 quarts vegetable stock
1/2 tablespoon cinnamon, ground
1 star anise
1/2 teaspoon nutmeg
2 cups brown sugar
1/4 cup maple syrup
1 cup heavy cream
Salt & Pepper, to taste

Simmer all ingredients together until reduced by about half. Pull out star anise. With a hand blender, puree the soup until smooth. Add cream. Taste and season as needed.

This has to be one of the best and easiest cooking processes for a soup. Simply throw all ingredients in a pot and cook until stock is reduced and vegetables are soft. It's beautiful. Don't add too much cream as it starts to bury the butternut squash flavor.

My sister-in-law is a connoisseur of soup. She arrived shortly after it was ready and immediately fell in love. You will too.


Happy Eating

PANZANELLA: A Tuscan Bread Salad

As mentioned in my post about Chicken Valdostana, the class also made Panzanella that evening. This is a Tuscan bread salad. I had never thought of a salad without lettuce. Chef Tim Belarde is a fantastic cook. I recreated this dish for a dinner with friends. I was a little nervous but all tasters said that it came out very nice.

Panzanella

1 loaf fresh sourdough bread
2 bunches fresh basil
4 Roma tomatoes
1 medium red onion
1/2 cup freshly grated Parmesan
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper, to taste

Cube bread into 1" pieces and lay out on a sheet pan. Drizzle 1/4 cup of olive oil over cubes, season with salt and pepper. Bake in 400 degree oven for 10-12 minutes. Outside should be toasted. Set aside to cool.

Dice tomatoes in 1/2" pieces, coarsely chop basil, and sliver slice the red onion.

Add all ingredients in a large salad bowl, season to taste, toss and serve.

As I write this, I can taste the panzanella. The ingredients make a perfect party in your mouth. The trick is the bread. If you bake it too long, it's tough like croutons; if not long enough, the bread cubes get soggy quickly. It's the perfect "salad" compliment to a meal.


Happy Eating

Hawaiian Nachos: A simple yet fabulous Appetizer!

While visiting Florida last January, my Cousin and his wife had a fabulous nacho appetizer waiting for us. After flying all day, we were definitely hungry. They said that the recipe came from their daughter. I immediately sent her a message to thank her.

Hawaiian Nachos

1 1/2 pounds ground turkey or chicken
6 ounces Lawry's Hawaiian Marinade
2 cups shredded sharp cheddar cheese
1 package Tostito's Scoops

Brown the meat in a fry pan. Add the marinade once browned. Let cook until the marinade thickens. Spoon meat mixture into Tostito's Scoops. Place on cooking sheet. Sprinkle with cheese. Broil for 2 minutes. Enjoy!

This is a quick recipe and will give you all the adulation you crave. I'm almost embarrassed to admit that this appetizer was actually our main course for dinner last night.


Happy Eating

Succulent Squash, Heirloom Tomatoes and Fresh Herbs

At Sunday dinner this past week, my Brother tried to give us some squash that has been proliferating in his garden. Since we have a bowl of uncooked squash at home, I refused his offer.

Squash & Zucchini can be good despite my objection for most of my life. Recently we cooked up some Summer Squash & Zucchini with Garlic & Butter. It was truly delicious. On Monday Rachel came home with some squash & heirloom tomatoes. I was perplexed by her decision to get more squash but loved the tomatoes. She said that her co-worker's offer was take them both or none at all. Their garden is also exploding with squash.

We sliced up the squash, placed them in a frying pan with some oil and garlic and cooked them quickly so they remained firm with a bite. Soggy veggies can be unappetizing. I went downstairs to complete a few work items. When I returned to the kitchen I smelled the most wonderful aroma and saw the most beautiful sight.

There in a bowl was the bright yellow summer squash, fresh heirloom tomatoes, fresh chopped herbs, with a lite garlic & balsamic aroma. I asked Rachel about the cooking process. Once the squash was cooked, she sliced up the tomatoes, chopped up fresh basil & sage, added it to a bowl and drizzled with olive oil and balsamic vinegar.

We eat first with our eyes, then our nose, then our palate. All three were an extraordinary experience. Though this was likely meant as an appetizer, it was my dinner for the evening.


Happy Eating

Tomato Pie: Appetizer-Yes; Main Dish-Yes; Dessert: Probably Not!

If you are looking for a quick appetizer to bring to a summer BBQ, this is it. Due to this past week being very busy, as of Saturday morning I did not know what we were going to bring to a family BBQ that evening. Having a few tomatoes on our counter from some neighbors, I remembered a recipe Rachel had made, Tomato Pie. Needing 12 tomatoes (more than we had), I bought Romas at the store as the recipe indicated. I did much of the prep work and Rachel threw it in the oven when she got home.

Tomato Pie

Frozen 9" deep-dish pastry shell
6 large Roma tomatoes, diced; discard seeds
1/4 cup green onions, chopped
1/4 teaspoon dried basil
1/4 tsp salt & pepper

1 cup Swiss cheese, grated
1/4 cup mayonnaise

Cook pastry shell at 425 Degrees for 5 minutes & let cool. Mix all ingredients in pastry shell, bake at 375 Degrees for 30 minutes. Let cool for 15 minutes.

We doubled the recipe because leftovers always make a good breakfast.

Since we were going to be late to the BBQ, my Sister picked it up for us. When we got there, everyone raved about it. One whole pie was gone and they were working on the other. It was good-fresh & delicious! The Swiss cheese binds it all together. The green onion gives it the "bite" it needs.

My only recommendation: spend a few dollars more and buy Heirloom tomatoes or Tomatoes on the Vine. Romas are the red-headed step children of tomatoes. They don't have nearly the flavor or texture of others.

Another great appetizer with a lot of tomatoes is the Double Tomato Bruschetta.


Happy Eating

Summer Squash & Zuccini with Garlic & Butter

Every other Sunday, it's family dinner at my Parent's house. We rotate bringing different items such as salad, rolls, dessert and other side dishes. Two weeks ago, my Sister-in-Law, brought some squash & zucchini from their garden. She steamed them in a pot, added a few other ingredients and it was fabulous. I asked her how I might recreate and she shared with me. Thankfully, I had most of the ingredients from our Borski Farm share.

Summer Squash & Zucchini with Garlic & Butter

1 large zucchini, thinly sliced
1 large squash, thinly sliced
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon garlic salt
1 cup Parmesan
1/2 cup water
1/2 cup fresh herbs.

Add the water, garlic, and butter to a pot on medium-high heat. When boiling, add the squash & zucchini. Stir occasionally. When soft, add garlic salt, sprinkle with Parmesan and fresh herbs (I used Sage & Parsley). Stir, transfer to serving bowl, Enjoy!

The freshness of the herbs and vegetables will empower you. You will definitely find a new love for veggies if you didn't have it before. I loved this because it if wasn't for Borski, I wouldn't likely be eating much squash & zuccini. What a wonderful Summer dish.


Happy Eating

Salad, Glorious Salad: Appetizer or Main Course?

Due to popular demand, I am re-posting our most delicious salad recipes. I have been guilty of eating a few bowls of each prior to a meal. This left me full and not participating in the main course. Oh well, leftovers are nice.


Roquefort Pear Salad: Mouth Tingling Goodness!

The Go-To Salad!

Artichoke and Olive Salad with Sweet and Sour Dressing

Enjoy the fresh ingredients and the wonderful taste. Whether it's an appetizer or main dish, that is up to you.

Happy Eating

Roasted Tomato Bisque: Creamy with just a hint of Fire!

This is a reprint from a post in January. The soup was so popular that I decided to share it again.

Ruby's 2nd Birthday was yesterday. We had a great party with family, friends and food. Rachel mentioned last week that she would be doing a star themed party for Ruby; star shaped grilled cheese sandwiches included. She said that it would be great to have tomato soup with the sandwiches. I got excited about making a tomato bisque that we made in class. I thank Chef Todd Leonard for the lesson.

It seemed to be a hit and I had some requests for the recipe. Even Rachel's Dad liked it; he doesn't like tomato soup. After all these years I am finally winning him over.

Roasted Tomato Bisque:

1/8 pound whole butter
1 large yellow onion, large diced
1 rib celery, small diced
1 large carrot, peeled, cleaned and diced
1/8 cup garlic, minced
1/8 cup shallots, minced
1 tablespoon italian seasoning
1/2 cup red wine vinegar, to deglaze
3 beef steak tomatoes, char grilled and quartered
1/2 cans #10 diced tomato
1/2 cans #10 tomato puree
1/4 can #10 chili sauce
2 quarts vegetable stock
1 quart heavy cream
1/8 cup balsamic vinegar (add just enough to give it a kick)
1 tablespoon kosher salt, to taste
1/2 tablespoon fresh cracked black pepper, to taste

Cut and prepare mirepoix (onions, carrots and celery) and other ingredients as recipe follows.

Sweat the mirepoix with the butter, garlic, shallots, and italian seasoning until starting to brown.

Deglaze with the red wine vinegar and reduce.

Add the grilled tomatoes, canned tomatoes and reduce.

Add the puree, chili sauce and stir well.

Add the vegetable stock, stir well and bring to a simmer.

Reduce the soup until thick and hearty, make sure veggies are cooked soft.

Puree the soup with a hand mixer until smooth.

Temper the cream, add to pureed soup, continue to mix while adding balsamic, salt and pepper.

Taste and adjust seasoning as needed.

For an extra touch and to bring out the flavor, add some Worcestershire sauce, and a dab of tabasco. Let it simmer to allow flavors to further develop.

Serves: 15

It has a delicious, creamy bite to it. I love spicy food but kept it tame for the crowd.

Enjoy the deliciousness.

Happy Eating.

Sweet & Sour Dressing with Artichoke and Olive Salad

At the second stop on Hometown Slop's worldwide tour, we cooked for the masses in Draper, Utah. Okay, 35 people may not be the masses but it was a lot of food and a lot of fun. I worked the grill and the side dishes and condiments were delegated out. One Lady brought a fabulous salad which I then remade and felt inspired to share with the world.

The dressing comes from "The Southern Living Cookbook."

Sweet & Sour Dressing

1 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup fresh minced, sweet or vidalia onion
1/3 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon paprika

Combine all ingredients in a bowl. Whisk vigorously. Chill several hours. Whisk again before serving over salad.

Salad

Spinach
Red Leaf Lettuce
Cherry or Diced Tomatoes
Olives, sliced
Salami, quartered
Artichoke Hearts, chopped
Pepperoncini, sliced
Red Onions, thinly sliced
Feta Cheese

Combine all ingredients in a bowl, toss with about half the dressing, add more as needed.

The dressing is the perfect marriage of sweet and sour. It truly makes your mouth water. The recipe originally called dehydrated onions. I wouldn't have been able to serve it with a straight face knowing that I had introduced an impostor. Hence I used fresh onions. Usually at my family's Sunday dinner, there are leftovers. Not this time. The salad was gone; and gone early. It's popularity was even greater than the Go-To Salad.


Happy Eating

Cream of Mushroom Soup: Sent straight from Heaven

One of the main reasons that I began cooking was that I felt that a lot of food was dry & tasteless. Therefore I wanted to learn the fundamentals about soups & sauces. A good sauce or soup can make a meal. Cream of mushroom soup has turned into a personal and family favorite. When I mentioned this soup to my brother in Washington DC, he said that his roommate often opens up a can of Campbell's cream of mushroom soup and pours it into a casserole. I was offended; Nothing from a can here, just pure deliciousness.

Cream of Mushroom Soup

1/4 pound whole butter
1 medium yellow onion, peeled and diced
1 1/2 cups celery, cleaned and small diced
1/2 tablespoon dry thyme
1 tablespoon garlic, minced
2 pounds mushrooms, sliced
1 quart vegetable stock
1/8 cup cooking sherry
2 ounces butter (for finishing)
1/4 cup flour
1 quart heavy cream
3/4 quart whole milk
1 teaspoon worcestershire sauce
1 tablespoon tabasco sauce
1/2 teaspoon red wine vinegar
Salt & pepper, to taste

In a large stock pot, add the mushrooms, thyme and vegetable stock to create an essance of mushrooms. Simmer for about 30 minutes.

In a large pot, sweat the onions, celery, garlic and shallots together with the butter (1/4 pound butter).

Add the flour to make a roux and stir well to combine.

Deglaze with the sherry; reduce to soak up.

Add the mushroom essance and stir in well to create a veloute sauce; simmer for about 10 minutes.

Temper the cream and milk with a couple ladles of hot soup. Add the cream/milk mixture into the soup and stir well.

Bring to a simmer and season with remaining ingredients.

It's important to layer the flavors. For example, when you add some tabasco sauce towards the end, you will need to allow it to simmer to incorporate. Same with worcestershire, butter, salt, pepper, red wine vinegar. You can't rush art.

Creating an "essance" of mushrooms. If I only had smellvision.

Sweating the onions, celery, garlic, and shallots. They should make a perfume out of this.

Tempering the cream with the hot soup. This keeps you from adding cold cream to a hot soup, pausing the cooking process.

The best recipe for any dish is your brain and your tongue; paper recipes are just a guide. This works well for me but drives other people nuts.

Thanks to Chef Todd Leonard at Orson Gygi for teaching me this soup. I have added this, added that, little less of this, but the fundamentals are the same.

Happy Eating.

Bowtie Pasta Salad

Now here is a dish that is delicious and will feed many. Take this to your next social event and you will be a hero. The flavor is great and the dish is filling. I took this to my Sister's house last week for a family get-together.

Bow Tie (aka Farfalle) Pasta Salad:

4 cups cooked chicken (I diced the chicken and pan fried)
1 can pineapple tidbits, drained
1 cup celery, diced
2 cups apples, diced
2 cups seedless grapes, halved
1 bunch green onions, chopped
3/4 cup slivered almonds
1 12oz package Farfalle (bow tie pasta)

Dressing:

1 cup mayonnaise mixed with
1 cup coleslaw dressing
Salt & pepper to taste

Cook pasta, drain & cool. Add all other ingredients.

Quick prep time and quick cooking time. The pasta takes longer than anything else. This also keeps well as leftovers. Thanks to the Yoho's for sharing this with us.

Happy Eating.

Roquefort Pear Salad: Mouth tingling goodness

I wanted to share a recipe for a salad which has received rave reviews.

Roquefort Pear Salad:


1 head green leaf lettuce, cut bite size
3 pears, peeled, cored, and sliced thin
5 oz roquefort cheese
1 avocado, peeled, pitted, and sliced thin
1/2 cup thinly sliced green onions
1/4 cup sugar
1/2 cup pecans


Dressing:


1 1/2 teaspoon sugar
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoon prepared mustard
1 clove garlic; minced
1/2 teaspoon salt
Ground pepper to taste


Caramelize pecans; blend dressing ingredients; toss salad; layer pears, roquefort, avocado, green onions.

The demand for this salad was intense. This isn't your simple side salad with ranch dressing. This has a bite to it which leaves you craving more. I had 3 servings; you should also.

Everyone assumed that I made the salad. I did not. It was made by the fabulous Rachel. She received the recipe from a great friend. I simply enjoyed.

Happy Eating.

Parmesan Risotto: a delicious side dish!

Each time I am either asked for a recipe or post one here, I have some fits of anxiety. I am not the best at following recipes and even when I look them up for reference, I change the proportions. Regardless of my lack of discipline for recipes, risotto is a dish that I have made many times with great popularity. My lack of contentment in cooking drives Rachel crazy. If it worked well once, do it again; instead I add this, take away that, a little more here and there. Somehow it all works out.

Parmesan Risotto

1 cup arborio rice
1 cup diced white onions
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup Parmesan cheese
1 quart chicken stock
4 tablespoons butter
1 teaspoon fresh thyme
Fresh cracked black pepper to taste.
1/2 fresh lemon

Sweat (cook until translucent) the onions, celery and carrots in 3 tablespoons butter. Add arborio rice and saute until rice kernels begin to brown. Begin to add 1/3 to 1/2 cup of stock at a time until absorbed; stir continually. When you feel the rice is properly cooked (not an easy task), add the remaining 1 tablespoon butter, fresh thyme, squeeze in lemon juice, fresh cracked black pepper to taste. Remove from heat, add Parmesan, stir, and enjoy.

Cooking time is approximately 30-40 minutes. I mentioned above that cooking risotto can be a tricky task. There is a very short amount of time between when it is still too crunchy and when it turns to mush. It is as if you stand at the stove, stirring diligently as you coax each grain of rice into soaking up stock.

Coaxing each grain of rice into soaking up stock.

The onions, celery, and carrots give it a sweetness; the butter and Parmesan, a creaminess; and the thyme is a subtle touch of freshness.

You can do so much with risotto; I have added mushrooms in the past. You can add lobster or layer a roasted duck breast on top. My friend just sent me a recipe (let's see if I follow it) for Risotto alla Milanese. one of the ingredients is saffron threads. I can hardly wait to make it. Stay tuned!

Ruby and Risotto are a great match.

Happy Eating.

Herbed Garlic Mashed Potatoes: YUM!

Doesn't this just sound delicious? It definitely is. Last month, this dish was part of a cooking class I took. With all the other food we cooked in class, I don't remember trying this. Wanting to taste them and knowing that Ruby loves potatoes, I went to work.

It might take a few minutes longer than regular mashed potatoes but you will never go back.

2 3/8 pounds potatoes, peeled and sliced
1 1/4 cups whole milk
3/4 cup heavy cream
1/4 pound butter
1/8 cup basil, cleaned and chiffonade (cut the leaves while rolled up)
1/8 cup parsley, cleaned and chopped
3/4 tablespoon rosemary, cleaned and chopped
1/8 cup garlic, minced
1 1/4 tablespoons kosher salt
3/8 tablespoon white pepper

Peel and cut the potatoes into 1 inch thick pieces and place in pot.

Steam the potatoes until tender, 50-60 minutes.

In a sauce pan, warm the butter, garlic, herbs, cream and mil together to steep the flavor.

When potatoes are cooked, mix them in a mixer on high speed until smooth.

Add the milk and butter mixture to the potatoes and mix in slowly.

Add the salt and pepper and whip on high.

Taste and adjust the seasoning as needed.


One of the most important steps is #3; warm the milk, butter, cream & other ingredients before you add it to the potatoes. Usually we pour cold milk & butter into the potatoes. This doesn't allow for the flavors to properly develop since you are throwing cold ingredients into very hot potatoes.

Another note: you cannot overcook potatoes. Put them on the stove and forget about them for an hour. I guess you could eventually burn them but if you manage a way to do that, find another hobby.

Rachel and Ruby loved them. I received this text from Rachel yesterday: "Eating yummy potatoes! Good thing I have a toothbrush for when I'm done :-)"

You will definitely need a toothbrush after you eat. The garlic is very strong. The herbs add a flavor combination to the potatoes that you wouldn't think would work. It does work; works well. It definitely makes it more than a side dish.

Enjoy. As I said, you will never go back to simple mashed potatoes.

Happy Eating

Dessert Anyone?

About 3 - 4 times per week, Rachel's Sister and her two boys come over. They are great to have and our daughter Ruby sure loves them. Both boys have taken a liking to cooking; Sam likes to create things from scratch and Jesse prefers to follow recipes.

One evening we were figuring out a dessert. We had ice cream in the freezer but desperately wanted a topping to jazz it up. I sliced up apples, pears, and bananas. The boys began mixing butter and sugar in a saute pan to make a caramel sauce.

Lesson #1: if you add too much sugar, and cook for too long, you get a hard, caramel candy. Delicious but not conducive to what we were attempting to accomplish.

Lesson #2: cooking bananas and pears in hot butter and sugar leaves you with a banana & pear tasting gel. Also delicious but visibly, all you see are the apples.

In the end, we had an extremely sweet caramel fruit sauce over vanilla ice cream. Not the best thing for Ruby when we are getting her ready for bed but wonderful nonetheless. The hard caramel chunks from Lesson #1 above, were broken up and sprinkled on top.

I have never excelled at making dessert; probably because I have never given it much effort. For anyone who has any great dessert recipes, please pass them along.

Happy Eating.

Mulligatawny and Cream of Mushroom Soup

In one of last week's posts, I shared about the "Hearty Fall Soups" Class at Orson Gygi which I attended. Fabulous class with delicious food. I have had requests for a couple of the recipes; the Mulligatawny Soup and the Cream of Mushroom. Both are wonderful; especially this time of year. These recipes came from restaurants and yield 12 & 20 servings respectively. Please adjust accordingly.

Mulligatawny Soup:
Chef Ken Morlino, CEC

6 tablespoons unsalted butter
36 ounces mirepoix (mixture of 50% onions, 25% carrots, 25% celery)
6 tablespoons flour
6 teaspoons curry powder
3 quarts chicken stock
1 1/2 cups chicken meat, cooked, diced
3/4 cups green apple, diced
1 1/2 cups sliced mushrooms
12 fluid ounces milk, warm
salt and pepper, to taste

In a saucepot, heat the butter over medium heat, brown the chicken.

Remove chicken, add the mirepoix and saute for 5 minutes.

Add the flour and curry powder and cook to form a blond roux.

Add the chicken stock. Bring to a simmer and cook for 15 minutes.

Add the chicken, apple and mushrooms and cook for 15 more minutes.

Finish with the warm milk and season with salt and white pepper.

Garnish with a puff pastry and carmelized apples.

This recipe yields 3 Quarts/12 Servings



Cream of Mushroom Soup:

Chef Todd Leonard CEC

1/4 pound whole butter                                                            

1 each medium yellow onions, peeled and small diced

1 1/2 cups celery, cleaned and small diced

1/2 tablespoon dry thyme

1 tablespoon garlic, minced

1 tablespoon shallots, minced

2 1/2 pounds mushrooms, sliced

1/4 gallon vegetable stock

1/8 cup cooking sherry, cream sherry

2 ounces butter

1/4 cup flour

1 1/4 quarts heavy cream

1 1/4 quarts whole milk

1/2 teaspoon worcestershire sauce

1/2 teaspoon red wine vinegar

1/2 tablespoon tabasco sauce

salt and pepper, to taste

In a large stock pot add the mushrooms, thyme and vegetable stock to create and essance of mushrooms and simmer for about 1/2 hour

In a large stock pot sweat the onions, celery, garlic, and shallots together with the butter.

Add the flour to make a roux and stir well to combine.

Deglaze with the sherry and reduce a bit to soak up.

Add the mushroom essance and stir in well to create a veloute, simmer for about 10 minutes.

Temper the cream and milk with some of the hot soup and then add the cream and milk in to the soup and stir well.

Bring to a simmer and season with remaining ingredients and simmer as needed to develop the flavors.

Yields 1 1/4 gallons/20 servings.

Of course since it was taught by a Chef there was a lot of tasting, adding more of this, less of that. As Chef Todd shared with the class, "A recipe is a guide, but the best adjustments are made with your head and mouth."

I look forward to many more wonderful classes at Orson Gygi; including one this week. Enjoy these recipes.

Happy Eating.

The Go-To Salad

Every other Sunday, it's family dinner at my Parent's home. For the past few months, the siblings are responsible for bringing the salad, rolls, and dessert. Initially I brought the salad, and we all fell into our rolls. I have never been much of a Baker, thus keeping me out of the competition for rolls and dessert. That's okay, the salad has evolved. It's delicious and very simple to make. 


Like a big bowl of candy


1 head green leaf lettuce
1 package pepperoni, sliced julienne style (matchstick)
1 can black olives, sliced
1/2 cup pepperoncinis, sliced
1/2 cup fresh grated parmesan

Slice lettuce and spread all the ingredients on top.

For an extra kick, add some sliced red onions. Enjoy.

Happy Eating.

Goat Cheese and Mango Quesadillas

Every Valentine's Day since 2003, I have a tradition of cooking Rachel dinner. It started as a way to save money and avoid the crowds, but has become something that we both really enjoy. Since I love to cook, this works out well. It also keeps me from having to be part of the mass of men wandering through the store looking at cheesy valentine's balloons, flowers, and chocolates. Yes, you can tell that I am a romantic.

Each year it is a dish that we have not eaten before. I always do a lot of research looking for a dish that is very "Rachie." She loves fancy cheeses and breads, so when I came across the Goat Cheese and Mango Quesadillas dish, I knew that I had found the Valentine's dinner for this year. Here it is:

Goat Cheese and Mango Quesadillas:

4 ounces goat cheese, room temperature
6 whole wheat tortillas
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1/3 cup fresh cilantro leaves

Directions:

1. Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.

2. Heat a large heavy skillet over medium-high heat. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side. Transfer to a cutting board and cut each into 4 wedges. Serve it and Love it.

These were a huge hit. Once Rachel found out that goat cheese was in the dish (even before she knew the entire recipe), I was a hero. The creaminess of the goat cheese really mixed well with the other ingredients. The red onion added a sharpness that makes your mouth water.

Try it soon; you will love it also. You know where I found this recipe: Everyday FOOD magazine. There are quite a bit of good recipes here.

Happy Eating.