Chocolate Soup

Chocolate Soup

Ingredients:

4 cups whole milk

1/4 cup all-purpose flour

2/3 cup sugar, grated or chopped fine 

Peels of 1 orange, in thick strips

2 tablespoons unsalted butter

1/2 vanilla extract 

1/4 teaspoon kosher salt

1 cup cocoa powder

Toasted brioche or plain cookies, for serving

Instructions:

Bring the milk just to a simmer in a sloped-sided medium pot (so the pudding will not in the corners of the pot). Ladle about 1/2 cup milk into a small bowl, and whisk in the flour to make a smooth paste. Whisk the flour paste back into the hot milk until smooth. Add the sugar, orange peel, butter, vanilla, and salt and bring to simmer.

Pour the cocoa powder into a medium bowl. While whisking, gradually pour about 1 cup of the hot milk into the cocoa. Whisk until smooth, then whisk the cocoa and the milk back into the pot. Bring the soup to a simmer, whisking constantly, and making sure you get into the corner of the pot. Let simmer until thickened, about 3 minutes. Strain through a sieve into a clean pot serve hot in bowls, with brioche or plain cookies for dripping.

Cabbage and Bacon Soup

Note from the Blogger: I'm sorry if I'm late for St. Patrick's Day but in honor of St. Patrick's Day, I'm sharing an Irish soup.

Cabbage and Bacon Soup

Ingredients:

4 tablespoons butter 

12 bacon sliced, diced 

2 small potatoes, peeled and diced

2 garlic cloves, crushed

2/3 onions, chopped 

1 1/4 cups hot chicken or vegetable stock

2 teaspoons dried oregano 

1 1/4 cups tomatoes, chopped

4 1/4 cups cabbage, shredded 

Sea Salt and Freshly Ground pepper

Directions:

1. Put a heavy-bottomed saucepan over medium heat. Add the butter, and when it was melted stir in the bacon, potatoes, garlic and onions. Cover and cook for 10 minutes.

2. Add the stock, oregano and cook for about 5 minutes until all the vegetables are tender. Season to taste with salt and pepper and serve with chunks of buttered bread.

Clodogh McKenna - Cabbage and Bacon Soup - http://video.better.tv/ca_twopointo_cms_data/images/cropped_13913_9275.jpg

Shamrock Shake

Note from the Blogger: The Shamrock Shake has been out for a while at McDonald's. In honor of it's deliciousness, I'm posting a copy cat recipe of this legendary shake.

Shamrock Shake

Ingredients:

2 cups vanilla ice cream

1 1/4 cups low fat milk

1/4 teaspoon mint extract (not peppermint)

8 drops green food coloring

A little bit of chocolate syrup (optional)

Instructions:

1. Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream. 

2. Pour into two 12-ounce and serve each with a straw. 

Todd Wilbur - Shamrock Shake - https://www.topsecretrecipes.com/images/P/shamrockshake6.jpg

Pasta alla Norcina

Pasta alla Norcina 

Ingredients:

Kosher salt and pepper

1/4 tablespoon baking soda

8 ounces ground pork

3 garlic cloves, minced 

1 1/4 teaspoon minced fresh rosemary

1/8 teaspoon ground nutmeg

8 ounces cremini mushrooms 

7 teaspoons vegetable oil

3/4 cup heavy cream

1 pound orecchiette

1/2 cup dry white wine 

1 1/2 cup dry white wine 

1 1/2 ounces Perorino Romano cheese, grated (3/4 cup)

3 tablespoons minced fresh parsley

1 tablespoon lemon juice

Instructions:

Grease large dinner plate with vegetable oil spray. Dissolve 1 1/8 teaspoons salt and baking soda in 4 teaspoons water in medium bowl. Add pork and fold gently to combine; let stand for 10 minutes. 

Add 1 teaspoon garlic, 3/4 teaspoon rosemary, nutmeg, and 3/4 teaspoon pepper to pork and smear with rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer pork mixture to greased plate and form into rough 6-inch patty. Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses.

Heat 2 teaspoons oil in 12-inch skillet over medium-heat until just smoking. Add patty and cook without moving it until bottom is browned, 2 to 3 minutes longer (very center of patty will be very raw). Remove part from heat, transfer sausage to cutting board, and chop into 1/8 to 1/4 inch pieces. Transfer sausage to bowl and add cream; set aside.

Bring 4 quarts water to boil in large Dutch oven. Add pasta and 2 tablespoons salt and cook, stirring often until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot.

While pasta cooks, return now-empty skillet to medium heat. Add 1 tablespoon oil, mushrooms, and 1/8 teaspoon salt; cook, stirring frequently, until mushrooms are browned, 5 to 7 minutes. Stir in remaining 2 teaspoons oil, remaining garlic, remaining 1/2 teaspoon rosemary, and 1/2 teaspoon pepper; cook until fragrant, about 30 seconds. Stir in wine, scraping any browned bits, and cook until completely evaporated, 1 to 2 minutes. Stir in sausage cream mixture and 3/4 cup reserved cooking water and simmer until is no longer pink, 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth.

Add sauce, parsley, and lemon juice to pasta and toss well to coat. Before serving adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste.

Bryan Roof - America's Test Kitchen - http://www.kcet.org/living/food/assets/images/PastaallaNorcina.jpg

Chicken Parmesan

Note from the Blogger: Whenever I have Chicken Parmesan, it has a soggy crust, the cheese is chewy and the chicken is dry and chewy. Thankfully this Chicken Parmesan is designed to not have a soggy crust, to not let the cheese be chewy and to not have the chicken be dry and chewy.

Chicken Parmesan

Ingredients for Sauce:

2 tablespoons extra-virgin olive oil 

2 garlic cloves, minced

Kosher salt and pepper

1/4 teaspoon dried oregano

A pinch of red pepper flakes

1 (28-ounce) can crushed tomatoes

1/4 teaspoon sugar 

2 tablespoons coarsely chopped fresh basil

Ingredients for the Chicken:

2 (6 to 8 ounce) boneless, skinless chicken breasts, trimmed, halved horizontally and pounded 1/2 inch thick

1 teaspoon kosher salt

2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)

2 ounces fontina cheese, shredded (1/2 cup)

1 large egg

1 tablespoon all-purpose flour

1 1/2 ounces Parmesan cheese

1/2 cup panko bread crumbs

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon pepper

1/3 cup vegetable oil

1/4 torn fresh basil

Instructions for the sauce:

Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover to keep warm.

Instructions for the chicken:

Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover to keep warm.

Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1 1/2 to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1 1/2 to 2 minutes. Transfer cutlets to paper towel-lined plate and repeat with remaining cutlets.

Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.

Julia Collin Davisson - America's Test Kitchen - http://d3cizcpymoenau.cloudfront.net/images/legacy/37650/SFS_chicken_parm_CLR-6.jpg

Sloppy Joes

WARNING: THIS RECIPE WILL MAKE YOUR MOUTH WATER CONTINUE READING AT YOUR OWN RISK

Sloppy Joes

Ingredients:

1 pound ground beef

1 medium onion, chopped

1/3 cup chopped

1/3 cup chopped celery

1/3 cup ketchup

1/4 water

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/8 teaspoon red pepper sauce

6 hamburger buns, split and toasted

Instructions:

Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in remaining ingredients except buns.

Cover and cook over low heat just until vegetables are tender, 10 to 15 minutes. Fill buns with beef mixture.

Betty Crocker Cookbook

Golden Onion Soup

I was originally going for French Onion Soup but I found this Golden Onion Soup recipe on this cookbook. I could say it's similar....?

Golden Onion Soup

Ingredients:

1 tablespoon packed brown sugar

1 teaspoon Worcestershire sauce

2 large onions (3/4 to 1 pound each), cut into fourths and sliced 

2 cans (10 1/2 ounces each) condensed beef broth

2 soup cans water

Ingredients for Parmesan Croutons

1/4 cup butter

3 slices bread, cut into 1-inch cubes

Grated Parmesan Cheese

Instructions:

Prepare Parmesan Croutons; reserve. Reduce oven temperature to 325 degrees. Heat butter in 4-quart oven proof Dutch oven or soup pot until melted: stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture.

Bake uncovered, stirring every hour, until onions are deep golden brown, about 2 1/2 hours. Stir in broth and water; heat to boiling over high heat. Serve with Parmesan Croutons.

Heat oven to 400 degrees. Heat butter in rectangular pan. 13 x 9 x 2 inches, until melted. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered, stirring occasionally, until golden brown and crisp, 10 to 15 minutes.

Golden Onion Soup with Mozzarella (optional): 

Spoon into ovenproof bowls; top with croutons. Sprinkle each serving with 1/4 cup mozzarella cheese. Place bowls in oven until cheese is melted.

Betty Crocker Cookbook

Guinness Beef Stew

   I admit to being a picky eater even though I want to be a chef when I grow up. To be a chef, I think you have to have a broad taste in food. To face this weakness, I found a Guinness Beef Stew. When I made it, I tried the stew...I LOVED IT! I didn't know what I missing not eating my mom's pot roast! The recipe is down below and I hope you enjoy this beef stew as much as I do.

Guinness Beef Stew

Ingredients:

1 (3 1/2 to 4 lb) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2 inch pieces

Salt and Pepper

3 Tablespoon vegetable oil

2 onions, chopped fine 

1 tablespoon tomato paste

2 garlic cloves, minced

1/4 cup of all-purpose flour

3 cups low-sodium chicken broth

1 1/4 cups Guinness Draught

1 1/2 packed dark brown sugar

1 teaspoon minced fresh thyme 

Preferable amount of Yukon Gold potatoes, peeled or washed, cut into 1-inch pieces

Preferable amounts of carrots, peeled or washed and cut into 1-inch pieces

2 tablespoons minced fresh parsley

Instructions:

1. Season beef with salt and pepper. Heat oil in a medium-sized pot over medium-high until shimmering. Add onions and 1/4 teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

2. Add tomato paste and garlic and cook until rust-colored and fragrant about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, 3/4 Guinness, sugar and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to slow-cooker and cook for 90 minutes, stirring halfway through cooking.

3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender about 1 hour, stirring halfway through cooking. Stir in remaining 1/2 cup Guinness and parsley. Season with salt and pepper to taste and serve.  

Everyday Green Salad

If your looking for more Mexican food on the family dinner table on Tuesday nights, you might clicked on the right recipe: Everyday Green Salad is a Mexican salad. I never made it yet, so if you make it please post your thoughts or constructive criticism in the comments.

Everyday Green Salad

Ingredients:

1 head lettuce or red leaf lettuce 

1/3 cup white distilled vinegar

1/3 cup vegetable oil

1/3 cup olive oil

1/2 teaspoon Dijon mustard

1 garlic clove; minced

1/3 cup red onion, thinly sliced

1 1/2 teaspoon kosher or coarse sea salt, or to taste

4 carrots, or 3/4 lb, peeled thinly sliced

1 large cucumber or 3/4 lb, quartered, seeded, sliced (to make the cucumbers sweeter, take the end of the cucumber and rub it on the rest of the cucumber)

2 ripe tomatoes, or 3/4 lb quartered seeded, sliced 

1 large ripe Mexican avocado, halved, pitted sliced

To Prepare:

In plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 sec. until the vinaigrette is well emulsified. Alternatively, you can also whisk with a bowl.

Place the lettuce, carrots, cucumber and tomato in a large bowl. Pour a generous amount of the vinaigrette but not swimming in it.

Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.

Pati Jinich - Pati's Mexican Table - http://www.patismexicantable.com/2012/11/everyday_green_salad/

Potato Casserole with Bacon and Caramelized Onion

                         Potato Casserole with Bacon and Caramelized Onion

Ingredients:

3 slices thick-cut bacon, cut into 1/2-inch pieces

1 large onion, halved and sliced thin 

1 1/4 teaspoons salt 

2 teaspoons chopped fresh thyme

1/2 teaspoon pepper

1 1/4 cups low-sodium chicken broth

1 1/4 cups beef broth 

3 pounds Yukon gold potatoes, peeled (Do not rinse or soak the potatoes, as this will wash away their starch which is essential to the dish. A mandoline makes slicing the potatoes much easier)

2 tablespoon salted butter, cut into 4 pieces

Instructions:

Adjust oven rack to lower-middle position and heat oven 425 degrees. Grease 13-by 9 inch baking dish baking dish.

Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion or bottom of pot too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 teaspoon salt, and pepper. Add broths to now-empty saucepan and bring to simmer over medium-heat, scraping bottom pan to loosen any browned bits.

Slice potatoes 1/8 thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.

Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving

America's Test Kitchen - March 1, 2012 - http://www.americastestkitchen.com/recipes/6906-potato-casserole-with-bacon-and-caramelized-onion