Saturday, November 27th, 2010 - Potato and Leek Soup

http://simplyrecipes.com/recipes/potato_leek_soup/

INGREDIENTS

• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram - dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper

*If cooking gluten-free, be sure to use gluten-free broth.

METHOD

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Serves 4-6.

I meant to make another soup recipe, but I couldn't find all the ingredients and I had already bought a leek, so this was the only other thing I could think to make.  I don't have a blender right now, so I didn't blend anything and I didn't have any fresh spices.

This was kind of bland.  If I try it again, I will need to add more things, or maybe the blending will make it different.

Tuesday, Nov. 23rd, 2010 - Pea and Zucchini Pasta

Recipe: http://www.marthastewart.com/recipe/spaghetti-with-peas-and-zucchini-ribbons?backto=true&backtourl=/photogallery/zucchini#slide_45

We did not like the sauce this recipe created for the pasta.  Plain yogurt is sour, I really need to learn my lesson and not ever consume it again.  The vegetables were good though and it was a nice change from just the usual tomato-based sauce, but maybe use heavy whipping cream next time?

Sunday, November 21st, 2010 - Bean and Pasta Soup

Recipe: http://uktv.co.uk/food/recipe/aid/630243

Verdict:  This was okay.  I can't remember what pasta soups are supposed to taste like, but it was not bad tasting.  They sell these kinds of beans here in Zurich, so I can either keep working on this soup recipe or try some other recipe with these beans.  We didn't have carrots so I didn't add the, but I wonder how they would taste with them.

Wednesday, November 17th, 2010 - Simple Corn Chowder

My recipe is based off of this one: http://simplyrecipes.com/recipes/corn_chowder/, but I just made do with what I had here, so this is what I did:

Simple Corn Chowder

Serves 2

1 tbsp. butter

1/2 small yellow onion, chopped

1 large carrot, chopped (about 1 cup)

1 celery stalk, chopped (about 1/2 cup)

1 cup canned corn

3 ½ cups milk, whole or low fat

1 cup potatoes (3 or 4 fingerling potatoes), peeled and diced

½ tsp. Italian seasoning

1.     In a large stockpot, melt the butter over medium heat.   Sauté the onion, carrots, and celery in the butter for 5 – 6 minutes. 

2.     Reduce the heat; add milk and simmer covered for 5 minutes.

3.     Raise the heat; add potatoes, seasoning, salt and pepper to taste.  Let soup boil for 15 minutes.

4.     Reduce heat and add canned corn, then simmer for 5 more minutes.

Rootbeer Glazed Pork Chops

2 cups Root Beer
2 cups reduced veal stock (I also use any stock on hand)
Four 16 oz. Double cut bone in pork chops (again I use any I can get)
4 teaspoons of Emerils essence (you would have to make this but any kind of season all would work)
4 teaspoons olive oil
1 recipe Carmelized onions (below)

Make a glaze by combining the root beer and stock in a medium heavy saucepan. Bring to a boil over medium high heat. Reduce heat to low and simmer until reduced to a thick syrup about 1 hour. Remove from heat.

Preheat grill and pre heat oven to 425.

Season each chop on both sides with emeril's essence. Place on grill ( or high heat in fry pan) for 3 minutes. Turn each chop 1/4 turn to make grill marks if desired. Thurn over and grill the other side about 5 minutes.

Transfer to a baking sheet. Drizzle 1 teaspoon of the oil on each chop. Roast until cooked and internal temperature reads 150, about 12-15 minutes.

Place chops on four plates and drizzle with the glaze. Serve with mashed sweet potoatoes and camelized onions.

Carmelized onions
8 tablespoons butter (1 stick)
2 pounds tallow onions, peeled and sliced very thinly

Melt butter in a large skillet over medium high heat. Add the onions and reduce heat to medium low and cook slowly. Site occasionally until caramelized, 45 minutes to 1 hour. Serve immediately.

This recipe is from Emeril Lagasse

Provwncal Rack of Lamb

Provençal Rack of Lamb
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/350228?mbid=ipapp


Provençal Rack of Lamb
2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water

Preheat oven to 400°F with rack in middle.
Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.



Gourmet
October 2008
by Shelley Wiseman

Monday, October 18, 2010 - Curried Soup

Recipe: http://simplyrecipes.com/recipes/curried_potato_and_vegetable_soup/

INGREDIENTS

• 4 Tbsp butter
• 1 yellow onion, chopped
• 1/2 yellow bell pepper, chopped
• 1 large carrot, chopped
• 1/2 teaspoon cumin seeds
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 teaspoon yellow mustard seed
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled, quartered, cut into 1/2-inch slices
• 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian option)
• 2 cups water
• 2 cups roughly chopped cauliflower florets (about 1/2 a head)
• 1 1/2 teaspoons salt (more to taste)
• 1 cup corn kernels (frozen is fine)
• 2 small yellow summer squash, roughly chopped
• 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish

METHOD

1 In a large pot (6-quart), melt butter over medium high heat. Add the onion, bell pepper, carrot and cumin seeds. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

2 Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat to medium-high or medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.

3 Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use an immersion blender (or a regular blender) to purée about half of the soup. Adjust seasonings.

Garnish with chopped cilantro (or parsley, though cilantro is particularly good with this soup).

Serves 8.

Changes: I used ground cumin for cumin seeds, ground mustard for mustard seeds, and omitted summer squash.

I thought this was a good recipe.  Darren wanted more corn and carrots than cauliflower, so I might change the ratios next time.