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December 16, 2011 by Jarrett
Here is a recipe for Stilton Cheese Soup that I brought back from Ireland.
ROYAL STILTON CHEESE SOUP
Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 10 Min. | Ready In: < 1 Hour
INGREDIENTS:
- 1/2 tablespoon butter
- 2 tablespoons garlic , minced
- 2 onions diced
- 2 medium potatoes , peeled and diced
- 6 cups chicken stock
- 2 cups heavy cream
- 1/2 teaspoon dry English-style mustard (I used Coleman’s )
- 1 1/2 cups crumbled Stilton cheese , Royal (reserve some for topping )
- 1 dash Worcestershire sauce (to taste )
- 2 dashes Tabasco sauce (to taste )
- salt , kosher (to taste)
- 1/2 cup cooked bacon , crumbled
- fresh ground black pepper (to taste )
- 1 teaspoon red pepper flakes
PROCEDURE:
- Melt butter in a large sauce pan over low heat
- Add onions, potatoes, red pepper flakes and garlic, cook, stirring until onions are clear .
- Add stock and bring to a boil.
- Reduce the heat and simmer for 15 – 20 minutes or until the potatoes are fork tender.
- Place soup in a food processor or blender with half the bacon and process until smooth .
- Pour cream into a saucepan, stir in the mustard and bring to a boil stirring constantly.
- Reduce heat and simmer for about 4 – 5 minutes. Slowly add the crumbled cheese, stirring until melted.
- Season to taste with the Tabasco, Worcestershire sauce, salt and pepper.
- Sprinkle with remaining bacon and Stilton cheese and serve.
It was a regular at the restaurant in Dublin, hope you enjoy !
Chef Phil
Category Recipes, Soups & Salads | Tags: cheese,soup | No Comments
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December 1, 2011 by Jarrett
This satisfying stew contains chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce.
DIJON CHICKEN STEW
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 35 Minutes | Ready In: 35 Minutes
INGREDIENTS:
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 1 tablespoon cornstarch
- 1 tablespoon extra-virgin olive oil
- 1 cup sliced shallots
- 1/4 cup chopped garlic
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 cup dry white wine
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 8 cups (1 medium head) chopped escarole
- 1 can (14-ounce) reduced-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
PROCEDURE:
- Whisk water, mustard, and cornstarch in a small bowl; set aside.
- Heat oil in a Dutch oven over medium heat.
- Add shallots, garlic, and rosemary; cook, stirring, for 1 minute.
- Add wine, cover, and bring to a boil over high heat.
- Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.
- Add chicken, escarole, and broth.
- Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes.
- Whisk the cornstarch mixture and add to the pot.
- Bring the stew to a boil and cook for 1 minute.
- Season with salt and pepper.
Try it with boneless, skinless chicken thighs or pork tenderloin. Serve with rustic whole-grain bread.
Enjoy,
Chef Phil
Category Chicken, Recipes, Soups & Salads, Stews | Tags: Chicken,dijon mustard,stew | No Comments
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November 29, 2011 by Jarrett
In the food service business waste will eat you alive. With the budget crunch that most are feeling at home I am going to look at using leftovers to stretch the food budgets. So go ahead, buy the big turkey and plan on some leftovers.
NEW MEXICO TURKEY TORTILLA SOUP
Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 1 Hour
INGREDIENTS:
- Canola oil for frying
- Six 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 dried ancho chile, stemmed and seeded
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 can (28 ounces) peeled, whole plum tomatoes, drained
- 4 cups canned low-sodium chicken broth
- 2 cups shredded roast turkey
- kosher or sea salt
- 1 large avocado, halved, pitted, flesh scooped out, and cut into 1/2-inch dice
- 6 ounces (1 1/2 cups) Mexican Queso Fresco cheese, crumbled, or shredded Monterey Jack
- 1/3 cup lightly packed cilantro leaves
- lime wedges for serving.
PROCEDURE:
- Pour the oil into an 8-inch heavy sauté pan to a depth of 1/2 inch.
- Place over medium-high heat until the oil is shimmering (350 degrees F on a deep-frying thermometer).
- In small batches, fry the tortilla strips, stirring them around, for about 1 minute until pale golden. (The oil will stop bubbling once they are crisp.)
- Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels.
- Reserve the oil.
- Soak the chile in a small bowl of hot water for about 10 minutes until softened. Drain.
- Tear the chile into pieces. Set aside.
- In a 6-quart saucepan, heat 2 tablespoons of the tortilla frying oil over medium heat.
- Add the onion and garlic and sauté, stirring frequently, for about 5 minutes until soft but not browned.
- Remove from the heat.
- Transfer the onions and garlic to a blender.
- Add the chile and the tomatoes.
- Blend to a smooth puree.
- Pour the puree back into the saucepan and return to medium heat.
- Add the stock or broth and bring to a simmer.
- Cover the pan and simmer the soup for 30 minutes.
- Stir in the shredded turkey.
- Taste and season with salt.
Serve the soup in shallow bowls and pile high the crisp corn tortilla strips for a crunchy garnish.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads, Turkey | Tags: soup,soup recipe,tortillas,turkey | No Comments
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November 29, 2011 by Jarrett
This Turkey & Wild Rice Curry Salad recipe is a wonderful way to enjoy the excess bounty from your Thanksgiving feast.
TURKEY & WILD RICE CURRIED SALAD
Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour
INGREDIENTS:
FOR THE DRESSING:
- 1/2 c. Balsamic vinegar
- 4 tsp. sugar
- 2 tsp. Dijon mustard
- 2 garlic cloves, minced
- 1 tsp. sweet curry powder
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 4 T. canola oil
FOR THE SALAD:
- 2 Cups chicken broth
- 1-1/2 c. uncooked wild rice
- 1 T. butter
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 3 c. cooked, cubed turkey or chicken (about 1.25 lbs.)
- 1 c. chopped celery
- 1 c. thinly sliced carrots, cut cross-wise on the diagonal
- 1 c. dried cranberries or cherries
- 2 T. minced red onion
- 1/4 c. sliced or slivered toasted almonds
PROCEDURE:
FOR THE DRESSING:
- Prepare the dressing by combining the first 7 ingredients in a medium bowl.
- Gradually add the oil while stirring with a whisk, until well blended.
- Cover and refrigerate. (This can be made a day in advance)
FOR THE SALAD:
- Combine the broth, wild rice, butter, salt, and black pepper in a medium saucepan.
- Bring to a boil.
- Cover, reduce heat, and simmer 45 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and cool to room temperature.
- Combine cooked rice, turkey, celery, carrots, cranberries, and red onion in a large bowl.
- If serving the salad right away, add the almonds. Otherwise hold off until you are ready to serve.
- Add half the dressing and toss to coat.
- Add more dressing as needed as the rice really soaks up the dressing and store the remainder in the refrigerator.
I can’t forget to mention the curry! This rich and alluring spice is a favorite of mine. It just pulls all of this salad’s ingredients together.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads, Turkey | Tags: curry,leftover recipe,salad,turkey,wild rice | No Comments
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November 17, 2011 by Jarrett
You don’t have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
VEGETABLE & NAVY BEAN STEW
Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 45 Minutes
INGREDIENTS:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 small red potatoes, cut into 1/2-inch pieces
- 1 pound button mushrooms, trimmed and quartered
- 1/4 teaspoon dried thyme
- Coarse salt
- 1 tablespoon(s) tomato paste
- 10 ounces baby spinach leaves, rinsed well
- 1 can (14 1/2-ounce) navy beans, drained and rinsed
- 1 tablespoon red-wine vinegar (optional)
- Ground pepper
PROCEDURE:
- In a large nonstick skillet, heat oil over medium heat
- Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes.
- Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
- Stir in tomato paste and 2 cups water
- Cover, and cook until potatoes are tender, 8 to 10 minutes.
- Add half the spinach; cover, and cook until wilted, about 1 minute.
- Add remaining spinach and beans; cook, covered, until heated through.
- Stir in vinegar, if desired.
- Season with salt and pepper, and toss to combine.
Drop biscuits or dumplings would be a nice finishing touch to this.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads, Stews, Vegetable Dishes | Tags: soup,stew,vegetable dish | No Comments
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November 16, 2011 by Jarrett
Nothing says “comfort food” quite like a nice pot of stew on these cold evenings
MEDITERRANEAN CHICKEN STEW
Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 35 Minutes
- 1 tablespoon(s) olive oil
- 3 (6 to 8 ounces each) boneless, skinless chicken breast halves, cut into 1-inch pieces
- Coarse salt
- Ground pepper
- 4 clove(s) garlic, thinly sliced
- 1 medium onion, halved and thinly sliced
- 1/2 teaspoon(s) dried oregano
- 1 can(s) (28-ounce) whole peeled tomatoes in puree
- 1 1/2 pound(s) (about 2 medium heads) escarole, ends trimmed, coarsely chopped
- 1 cup(s) whole-wheat couscous, cooked according to package instructions
PROCEDURE:
- In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.
- Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
- Add garlic, onion, and oregano to pot; season with salt and pepper.
- Cook until onion begins to brown, 2 to 4 minutes (don’t worry if pan darkens).
- Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.
- Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
- Add as much escarole to pot as will fit.
- Cook, tossing and adding more as space becomes available.
- Cook until escarole is tender, 2 to 4 minutes.
- Serve stew over couscous.
Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn’t steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.
Enjoy,
Chef Phil
CHEF’S NOTE:
Nothing like a good cast iron pot for making your soups and stews. I would urge you to check out the web-site and look at the LODGE cast iron cookery we have to offer. Now available in many colors to accent your kitchen motif.
Category Chicken, Recipes, Soups & Salads, Stews | Tags: Chicken,lodge cast iron,soup recipe,stew | No Comments
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November 7, 2011 by Jarrett
Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.
BROCCOLI WHITE BEAN & CHEDDAR SOUP
Serves: 6 | Difficulty Level: 1 (1 of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes
INGREDIENTS:
• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1 cup water
• 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
• 1 14-ounce can cannellini beans, rinsed
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 cup shredded extra-sharp cheddar cheese
PROCEDURE:
• Bring broth and water to a boil in a medium saucepan over high heat.
• Add broccoli, cover and continue cooking until tender, about 8 minutes.
• Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
• Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids).
• Transfer to a bowl.
• Repeat with the remaining broccoli mixture and cheese.
• Serve warm
Enjoy,
Chef Phil
This is rich without being real hi-cal. I have found it freezes surprisingly well and so make big batches whenever you can get a good price on healthy broccoli. One caution: it looks pretty awful, but who cares if it tastes good!
