Another Marvelous Meal

I've been on a tear trying to eat out of the freezer and pantry as much as possible in recent weeks. Looking for something to make with a package of ground chicken, I came across this Rachel Ray recipe for Chicken Parm Meatballs. I changed up the meatball recipe a bit, and made a version of Bon Appetit's Pasta al Pomodoro for my sauce. I'd come across the recipe a few weeks ago and thought it might make a good Meatless Monday dinner. But now that I've served it with the meatballs, I'm sure the kids would think that something is missing!

My Chicken Meatballs with Pasta al Pomodoro comes together in about forty-five minutes -- time well spent for a soul-satisfying weeknight dinner. And since much of that time is spent occasionally stirring whatever is in the skillet, you have the perfect opportunity to turn on some tunes and enjoy a glass of wine! The meatballs are scrumptiously light and tender. The spinach in them and the tomato sauce for the pasta give the dish a nutritional boost. I used whole wheat spaghetti for extra fiber. Add a simple green salad tossed with a light vinaigrette and you've got a happiness-inducing family dinner. If forty-five minutes is more than you can spare to cook a weeknight dinner, make the meatballs ahead of time on the weekend and rewarm them in the microwave or wrapped in foil in the oven. The pomodoro sauce comes together in the time it takes the pasta to cook so you'll be dining in no time. And still likely have time for that glass of wine.

Chicken Meatballs with Pasta al Pomodoro

Ingredients:

For the Chicken Meatballs:

2 tablespoons olive oil
2/3 cup minced onion
2 ounces fresh spinach, roughly chopped
2 teaspoons minced garlic
1 pound ground chicken
1 cup panko breadcrumbs
1/2 cup finely grated Parmigiano Reggiano
1 large egg, beaten
3 tablespoons tomato paste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Kosher salt
2 tablespoons milk
olive oil cooking spray

For the Pasta al Pomodoro:

1/4 cup extra virgin olive oil
2/3 cup minced onion
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 28 ounce can crushed San Marzano tomatoes
1 tablespoon Gourmet Garden Basil Herb Blend or basil pesto
1/4 teaspoon freshly ground black pepper
3/4 teaspoon Kosher salt (divided)
12 ounces spaghetti
1/3 cup finely grated Parmigiano Reggiano
1/3 cup chopped parsley

Directions:

Preheat the oven to 400 degrees.
Put a large pot of water to boil for the pasta.
Warm the olive oil in a medium non-stick skillet over medium-low heat. Add the onion and cook, stirring frequently, for about 10 minutes until it softens and begins to brown.
Add the spinach to the skillet and cook for about 3 minutes until it is wilted and any water has evaporated.
Add the garlic and cook another 1-3 minutes. Remove the skillet from the heat and let the vegetables cool.
In a medium bowl, combine the chicken, bread crumbs, cheese, egg, tomato paste, salt and pepper. When cool, add the vegetables and stir to combine. Stir in the milk, adding it sparingly.
Spray a rimmed cookie sheet with olive oil cooking spray
Roll the chicken mixture into 12 golf ball-sized meatballs and place them on the cookie sheet.
Bake for about 20 minutes or until the internal temperature is at least 165 degrees.
Wipe out the non-stick skillet and heat the 1/4 cup of extra virgin olive oil. Add the minced onion and cook for about 10 minutes until it softens and begins to brown. Add the garlic and cook for 1-3 minutes.
Increase the heat to medium and add the crushed red pepper flakes, tomatoes, basil puree, pepper and 1/4 teaspoon salt. Cook the sauce, stirring occasionally, until it thickens, about 20 minutes.
Add the 1/2 teaspoon salt to the pot of boiling water then drop in the pasta. Cook the pasta according to package directions until it is not quite tender (about 2 minutes less than the prescribed cooking time). Drain the pasta, reserving about 1/2 cup of pasta water.
Turn the heat up to medium high and stir the pasta water into the sauce to loosen it. Bring the sauce to a boil and stir in the drained pasta, continuing to stir until the sauce coats the pasta and the pasta is al dente.
Serve the pasta in shallow bowls. Top each with 3 meatballs and a sprinkling of Parmigiano Reggiano and parsley.

Yield: 4 servings

Prep time: 25 minutes

Cook time: 20 minutes

Giveaway! FoodBlog South Registration

2012-01-19T20:33:00.000-05:00

FoodBlog South is a one-day food blogger conference held annually in Birmingham, Alabama. The 2012 conference is next Saturday, January 28th. I registered for the conference months ago -- I was one of the first people to sign-up -- and was really excited about attending. But, sadly, life is getting in the way of blogging these days and it looks like that road trip is something I need to give up .

My loss can be your gain! I've checked with Jason at FoodBlog South and they are cool with me transferring my registration so I've decided to make it a giveaway! To enter, leave a comment on why you'd like to attend FoodBlog South. For more chances to win, follow Another Marvelous Meal on Facebook or Twitter, tweet this, share it on your blog or blog Facebook page, and leave separate comments for each. FoodBlog South is sure to be an amazing experience. Don't miss out!

I'll pick a winner on Monday night, January 23 at 8 pm eastern time.

Meal Plan with Recipes (1/15)

2012-01-15T17:49:00.000-05:00

Sunday

Mom's Vegetable Soup

Grilled Cheese Sandwiches - Sharp Cheddar on Sourdough

Monday

Red Beans and Rice

Iceberg Wedge with Buttermilk Blue Cheese Dressing (recipe forthcoming!)

Tuesday

Chicken Tetrazzini

Green Salad with My Favorite Vinaigrette

Wednesday

Spicy Pork Stew with Cumin Grits

Sliced Avocado

Thursday

Curried Chicken Burgers with Chutney Mayo

Spinach Salad with Curried Almonds

Meal Plan with Recipes (1/8)

2012-01-07T11:32:00.001-05:00

Sunday

Sweet Potato, Bacon and Apple Hash

Toasted Whole Grain English Muffins

Monday

Smoked Gouda Macaroni and Cheese

Mixed Greens and Apple Salad with Apple Cider-Walnut Oil Vinaigrette

Tuesday

Crock Pot Mexican Pot Roast Tacos with Cilantro Slaw (recipe forthcoming!)

Black Beans

Wednesday

French Onion Soup

Frisée Salad with Lardons and Soft Egg

Thursday

Crock Pot Pork Chops with Apples (recipe forthcoming!)

Smashed Red Potatoes

Roasted Broccoli

Bloglovin'

2011-12-27T10:07:00.001-05:00

Have you heard of Bloglovin'? Its a nifty new way to follow your favorite blogs! I'm setting up an account there for Another Marvelous Meal.

Follow my blog with Bloglovin

Brandy Milk Punch

2011-12-26T17:07:00.000-05:00

The mention of Brandy Milk Punch conjures up such fond memories -- Sunday brunch at Galatoire's, Fat Tuesday parades on St. Charles Avenue, and many holiday mornings. We sip them until dinner is served at Thanksgiving and a batch has to be mixed before present opening can commence on Christmas morning. Make a batch the night before and store them in the fridge -- they are even better when made ahead.

This recipe for one cocktail is from In the Land of Cocktails, a handy little drink book by New Orleans mavens Ti Adelaide Martin and Lally Brennan.

Brandy Milk Punch

Ingredients:

For the Simple Syrup:

1 cup of sugar
1 cup of boiling water

For the Brandy Milk Punch:

1 ounce simple syrup
2 ounces brandy
1/2 teaspoon good quality vanilla extract
1 1/2 ounces milk
Freshly grated nutmeg

Directions:

Pour the sugar into a small saucepan, add the boiling water and stir until the sugar dissolves.
Let the simple syrup cool to room temperature. The simple syrup can be stored covered in the refrigerator for up to a month
Combine one ounce of the simple syrup with the brandy, vanilla and milk in a cocktail shaker. Shake vigorously,
Pour over ice into a cocktail glass.
Grate or grind a dusting of fresh nutmeg over the top.
Serve immediately.

Yield: One cocktail

I like to serve Brandy Milk Punch in a tall skinny glass or a wine goblet, although rocks glasses are often used. I've drunk more than my share from plastic go-cups as well.

Cowgirl Cookies

2011-12-23T11:52:00.000-05:00

I'm not much of a fancy cookie maker, even at the holidays. Last year, I cut-out and decorated these sugar cookies using my grandmother's recipe, but other than that I'm a brownie-drop-cookie-biscotti-is-pushing-it kind of girl. My favorite drop cookie recipe is one for Cowboy Cookies published in the Junior League of Monroe, Louisiana's cookbook, Cotton Country Collection. I've been making these cookies for more years than I care to admit. The cookbook came out in 1972 when I was 9. I think I started making them when I was 12. You do the math.

A cowboy cookie is an oatmeal chocolate chip cookie. Depending on how long you bake them, they can be either crispy or slight soft and chewy. They are wonderful either way though I prefer the slightly soft and chewy version. This year, I decided to experiment a bit. For this batch of cookies, I added toasted pecans and a bit of extra salt to offset the sweetness from substituting toffee chips for half of the chocolate chips. I decided to call this version Cowgirl Cookies.

Great cookies of any sort start with properly creamed butter and sugar. Creaming butter and sugar softens the butter and whips air into it. My mom taught me that butter and eggs used in baking should always be at room temperature, even if the recipe doesn't tell you that. But what exactly is room temperature? To cream butter properly, it needs to be about 65 degrees. In most homes, that supposedly takes about 20 minutes out of the fridge. In my chilly house, butter would never get to 65 degrees without a little help. I move it under a bright light and use a meat thermometer to measure the temp. If your butter is 68 degrees or over, don't try to cream it. At that temperature, the emulsion of water and fat has broken so it won't cream properly. I don't think the exact temperature matters all that much for eggs -- you just don't want them right out of the fridge so the 20 minute rule of thumb works fine.

Cowgirl Cookies

Ingredients:

1 cup unsalted butter, room temperature
1 cup white sugar
1 cup brown sugar
2 eggs, room temperature
1 teaspoon vanilla
t teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
2 cups flour
1/2 cup pecans
2 cups rolled oats
3/4 cup semi-sweet chocolate chips
3/4 cup toffee chips

Directions:

Preheat the oven to 350 degrees.
Using an electric mixer, cream the butter and sugars, beating for around 3 minutes on medium-high speed.
Break the eggs into a small bowl and whisk them, then add the eggs and vanilla to the creamed butter and sugar.
In a medium bowl, combine the baking soda, baking powder, salt and flour.
With the mixer on low speed, add the dry ingredients to the wet about a third at a time. Scrape down the sides of the bowl. Do not over beat!
Heat a small skillet over medium heat. Add the pecans and toast for 3-5 minutes, stirring constantly, until the pecans become aromatic.
Remove the pecans from the skillet and roughly chop them.
Use a wooden spoon to stir in the oatmeal, chocolate chips, toffee chips and toasted pecans.
Drop by heaping teaspoonfuls on a baking sheet.
Bake the cookies for 9-12 minutes depending on whether you want crunchy or slightly chewy cookies.
Let rest on baking sheet for a minute or two, then remove the cookies to a wire rack to cool.

The kids and I along with the friends we shared them with love the new Cowgirl Cookies. The bit of saltiness along with the earthy flavor of the browned pecans balances the extra sweetness from the toffee chips perfectly. I had to fight to have any cookies left to photo!

Chicken and Butternut Squash Cassoulet

2011-12-21T18:21:00.003-05:00

The main course for our Christmas dinner on Sunday will be Duck Confit. I've never made confit before so I've been digging through cookbooks looking at different recipes and techniques -- Ruhlman's Charcuterie, Keller's Ad Hoc at Home, and of course, anything by Julia Child. While perusing the C section of these various indices, I couldn't help but check out recipes for cassoulet as well. I have a couple of lesser-known Julia Child cookbooks in addition to the obvious choice of Mastering the Art of French Cooking. One, Julia Child's Menu Cookbook, includes a menu for Cassoulet for a Crowd -- Consomme au Porto, Toasted Armenian Cracker Bread, Cassoulet with Goose, Lamb and Sausages, Red Pickled Cabbage, and Sliced Fresh Pineapple - En Boat. Quite the feast! Julia begins this cassoulet by making goose confit. The version published in Mastering the Art of French Cooking, leaves out the goose, but includes homemade sausage cakes along with pork shoulder and lamb. This recipe is prefaced with a section entitled "A Note on the Order of the Battle", conjuring images of a PERT diagram. All of this sounds absolutely divine to me, but decidedly time-consuming and not terribly heart-healthy. My version is quite a bit quicker and easier, and decidedly better for you.

Cassoulet is essentially beans cooked with meat. Admittedly, my Chicken and Butternut Squash Cassoulet is non-traditional. While, by all accounts, a great debate rages on in France about the origin and proper composition of a cassoulet, neither the cooks from Castelnaudary nor those from Toulouse used chicken, turkey sausage and canned beans. The traditional versions don't include much in the way of vegetables beyond onion, while a bowl of mine provides the diner with a healthy serving of vitamin-rich butternut squash.

The jumping off point for my cassoulet is this Cooking Light recipe for Chicken Cassoulet with Acorn Squash. I changed up both the ingredients and the cooking technique a bit (why in the world would you boil vegetables when you can add so much more flavor by roasting them?). We found the resulting dish to be perfectly delicious and nutritious winter comfort food. My children devoured it.

Chicken and Butternut Squash Cassoulet

Ingredients:

3 tablespoons olive oil (divided)
2 cups peeled and diced butternut squash (1/2-inch dice)
1 cup diced carrot (1/2-inch dice)
2 cups chopped onion
1 tablespoon minced garlic
1/3 cup Calvados
1 14.5 ounce can diced tomatoes with oregano
2 sprigs fresh thyme
2 tablespoons minced fresh flat leaf parsley (plus extra to garnish)
2 tablespoons minced fresh basil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 14.5 ounce cans Cannellini beans
1/2 pound smoked turkey sausage
4 slices bacon
2 boneless skinless chicken breasts

Directions:

Preheat the oven to 400 degrees.
Spread the squash and carrot in a single layer on a baking pan. Drizzle with 2 tablespoons of the olive oil and toss to coat.
Roast the vegetables for 15-20 minutes until they have begun to turn brown and caramelize slightly.
After removing the vegetables from the oven, turn the heat down to 350 degrees.
While the vegetables roast, heat the remaining tablespoon of olive oil in a dutch oven over medium heat. Add the onions and cook for 5-10 minutes until they begin to brown.
Add the garlic and cook for another 2-3 minutes, then use the Calvados to deglaze the pan.
Turn the heat down to low and add the tomatoes, thyme, parsley, basil, salt and pepper.
Put the beans in a medium bowl and smash about half using a potato masher. Stir the beans into the pot and simmer on low heat while you prep the other ingredients.
Slice the sausage lengthways, then cut into 1/4-inch slices.
Heat a large skillet over medium heat. Add the sausage and cook for 5-10 minutes until the sausage has some crusty texture. Add the sausage to the pot.
Slice the bacon crossways into 3/4-inch slices. Fry the bacon until crispy. Using a slotted spoon, add the bacon to the pot.
Add the chicken breasts to the skillet and cook in the bacon fat until cooked through, flipping once, about 10 minutes.
Remove the skillet from the heat. Remove the chicken from the skillet and chop into 1-inch chunks.
Add the bacon fat and the chopped chicken to the pot. Stir to combine.
Cover the pot and bake the cassoulet for an hour.

Yield: 6-8 servings
Prep time: 1 hour
Cook time: 1 hour

A green salad tossed with vinaigrette, some crusty wheat rolls and a nice bottle of red wine were the perfect accompaniments.

While this is not a dish that you want to come home and make after work on a weeknight, it makes for a not-too-demanding Sunday afternoon cooking project. The leftovers were fabulous -- this cassoulet is a great one-pot meal you can make ahead and then rewarm for a night when there is no time to cook.

Meal Plan with Recipes (12/18)

2011-12-18T21:48:00.001-05:00

Sunday

Turtle Sauce Piquant with Fried Catfish

Rice

Green Salad with Creole Buttermilk Dressing

Monday

Rostii Casserole with Baked Eggs

Dried Apple, Cherry and Fig Compote

Tuesday

Sloppy Joe Sliders

Sweet Potato Fries

Wednesday

Mexican-Spiced Butternut Squash Soup

Spicy Tuna Tacos with Jicama Slaw

Thursday

Smoked Turkey Cobb Salad with Green Goddess Aioli

Baguette

This meal plan is linked up to the Organizing Junkie's Menu Plan Monday.

Cocoa-Kissed Chili

2011-12-11T19:55:00.001-05:00

We are having an unseasonably warm December with very little snow, but that didn't stop me from cooking up a big pot of chili last weekend. I made our favorite pork chili a few weeks ago, so went for a ground beef version this time around. Cocoa Chile Blend from McCormick's Gourmet Collection is a spicy mixture of cocoa powder, chipotle chile pepper and sugar. I've used small amounts of it in chili in the past and haven't really been able to detect it. For this pot, I decided to see what flavors I'd get by using a larger amount. I loved the results -- great spicy chile flavor balanced by a subtle chocolatey sweetness.

Cocoa-Kissed Chili

Ingredients:

2 pounds ground sirloin
2 tablespoons olive oil
2 cups chopped yellow onion
1 tablespoon minced garlic
4 tablespoons chili powder
2 tablespoons cocoa chile powder
2 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon Kosher salt
1 14.5 ounce can diced tomatoes
2 tablespoons Cholula hot sauce
2 cups beef broth
1 can Bush's chili beans with sauce (I used the hot)
3 tablespoons warm water
2 teaspoons masa harina

Garnish:

Grated colby jack cheese
Minced green onion

Directions:

In a large skillet over medium heat, brown the meat, breaking it up so that no pink remains. Set aside.
In a large dutch oven, heat the olive oil over medium heat, then add the onion. Cook the onion, stirring occasionally for about 5 minutes until they begins to brown. Add the garlic and cook 2-3 minutes longer.
Add the browned meat to the pot along with the chili powders, cumin, oregano, and salt, stirring to combine.
Stir in the tomatoes, Cholula, and beef broth. Bring to a simmer, cover and cook over low heat for about an hour.
Stir in the beans and cook for another 30 minutes.
In a small bowl, combine the warm water and masa harina, whisking until the masa has dissolved.
Add the mixture to the pot of chili and cook for another 15-20 minutes.
Ladle into bowls and top with grated cheese and green onions.

Yield: 8 servings
Prep time: 30 minutes
Cook time: 2 hours

This Cocoa-kissed Chili was a crowd pleaser! My kids like spicy food, but I've been known to make chili too hot for anyone but me to eat. The chili has heat from several sources -- the cocoa chile powder, the hot sauce from the beans, and the Cholula. To keep from getting the chili too spicy, I used a run-of-the-mill, not very hot chili powder along with the cocoa blend. The masa harina adds some body to the chili. I bought mine at a local Hispanic market when I made tamales a couple of months ago. If you can't find it, the chili will not suffer greatly if you skip that step.

Meal Plan with Recipes (12/11)

2011-12-11T09:56:00.001-05:00

Sunday

The Best Turkey Meatloaf

Smoked Gouda Mac and Cheese

Roasted Broccoli

Monday

Spicy Smoked Chicken and White Bean Chili

Manchego-Jalapeno Corn Muffins

Tuesday

Stuffed Eggplant

Italian White Bean and Artichoke Salad

Wednesday

Sweet Potato and Bacon, and Apple Hash with Smoked Gouda Cheese Grits

Dried Apple, Cherry Compote and Fig Compote

Thursday

Smoked Sausage, White Bean and Kale Soup

Mixed Greens and Apple Salad with Apple Cider-Walnut Vinaigrette

This post is linked to the Organizing Junkie's Menu Plan Monday.

German Chocolate Cake with Coconut-Pecan Frosting

2011-12-04T19:24:00.001-05:00

Growing up in the Mississippi Delta in the 1950s, my mom was served cake every Sunday. Six days of the week, my grandmother Mimi made a pie. On Saturday, she baked a cake as well. And on Sunday, she went to church then came home to a bounteous lunch with delicious cake for dessert. Mimi baked an impressive array of cakes, all from scratch -- Devil's Food or Angel Food with 7-minute Icing, white cake with caramel icing and pecans on top, and one she called 1234 cake. She iced yellow and white cakes with fudge-like cooked chocolate icing, white cakes with coconut icing and, at Christmas time, made her special Jam Cake. But, by my mom's account, she never made a German Chocolate Cake.

After spending her freshman year at the Mississippi State College for Women (now the Mississippi University for Women) -- a somewhat improbable choice in my view -- my mom transferred to Ole Miss where she met my dad while working on his successful campaign for editor of the student newspaper, The Daily Mississippian. At some point during her sophomore year, her sorority sister Eleanor Becker's aunt arrived from El Dorado, Arkansas with a German Chocolate Cake with Coconut-Pecan Frosting for her niece's birthday. In my mom's words, she "thought that she'd died and gone to heaven". I'm not sure my boys are familiar with that expression, but they pretty much feel the same way.

Eleanor's aunt was happy to share the recipe. My mom used it to bake the cake for years until the frayed recipe card washed away with much of the rest of the lower floor of the family home in Hurricane Katrina. Now she uses the recipe from the inside of the Baker's German Chocolate package.

German Chocolate Cake with Coconut-Pecan Frosting

Ingredients:

For the German Chocolate Cake:

4 ounces Baker's German Chocolate
1/2 cup water
4 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, room temperature
2 cups sugar
1 teaspoon good quality vanilla
1 cup buttermilk

For the Cococut Pecan Frosting:

4 egg yolks
12 ounces evaporated milk
1 1/2 teaspoon good quality vanilla
1 1/2 cups sugar
3/4 cup butter
7 ounces sweetened coconut flakes
1 1/2 cups chopped pecans

Directions:

Preheat the oven to 350°F.
Cut 3 rounds of parchment paper to fit the bottom of a 9-inch round pan.
Spray the bottoms and sides of 3 9-inch round pans with cooking spray, then line the bottoms with the rounds of parchment paper.
Combine the german chocolate and water in a microwaveable bowl on high, stirring every 30 seconds until the chocolate is almost melted. Remove from the microwave and stir until the chocolate is completely melted.
Beat the egg whites in a bowl with the mixer on high speed until stiff peaks form and set aside.
Combine the flour, baking soda and salt in a bowl and set aside.
Beat the butter and sugar in large bowl with mixer until light and fluffy.
Add the egg yolks, one at a time, beating well after each.
Add the melted chocolate and vanilla and blend to combine.
Add the flour mixture alternately with buttermilk, beating until well blended after each addition.
Fold in the egg whites, stirring gently until well blended.
Pour the batter into the prepared pans.
Bake the cake for 30 minutes or until a toothpick inserted in one of the centers comes out clean. Immediately run a small spatula around each of the layers.
Cool the layers in the pans on wire racks for 15 minuntes, then remove the layers from pans and set on wire racks to cool completely.
While the cake cools, make the frosting by combining the egg yolks, milk and vanilla in a large saucepan, whisking until well blended.
Add the sugar and butter and cook on medium heat for about12 minutes or until thickened and golden brown, stirring constantly.
Remove from heat and add the coconut and nuts. Stir well to combine.
Cool slightly to desired spreading consistency.
Spread the frosting between the cake layers and on top of cake.

Prep time: 40 minutes

Cook time: 30 minutes

B, who generally prefers batter to baked good, loves the delicate, moist chocolate layers. Neither of my kids is big on icing but they love this not-too-sweet frosting with the added textures and flavors of the coconut and pecans. My mom has made the cake the last two times we've visited, and I am afraid it may have replaced her chocolate pie and whipping cream pound cake -- both very good -- as the treat they expect to find upon arrival.

Starters and Side Dishes for Thanksgiving Dinner

2011-11-16T20:17:00.001-05:00

We'll be having Thanksgiving dinner at my parents' house in Mississippi this year. My mom decided to go with a very traditional menu this year -- roast turkey, cornbread stuffing, spinach madeline and sweet potatoes with a brown sugar pecan topping. She's also making a german chocolate cake for my kids. By my last count, there will be fourteen of us, including six kids from ages 15 to 6.

Normally, I would have begun obsessing about what I'd contribute weeks ago, but the holiday has somehow sneaked up on me this year and I've yet to give it much thought. If you're in the same boat, here are some suggestions for your holiday table.

Appetizers

Paté de Campagne

Blue Cheese with Candied Cayenne Walnuts and Port

Soups

Butternut Squash and Tasso Bisque

Turtle Soup Au Sherry

Salads

Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette

Mixed Greens Salad with Clemtines, Dried Cranberries and Spicy Pecans

Sides

Smoked Gouda Macaroni and Cheese

Mashed Potatoes with Herb-Shallot Butter

Creamy Winter Greens with Lardons

Dried Apple, Cherry and Fig Compote

Spinach Salad with Curried Almonds

2011-11-16T18:08:00.001-05:00

So what do you make when you've got a couple of pounds of ground chicken and a bag of fresh spinach, but want Indian flavors? That was last week's dilemma which led to the creation of those delicious Curried Chicken Burgers with Chutney Mayo. I wasn't terribly optimistic about what I might find googling "Indian spinach salad" but came across this recipe which looked to have potential. I modified the dressing, toning down the tartness with a bit of yogurt, and tossed in some spicy curried almonds to make the perfect side dish for the burgers. The Spinach Salad with Curried Almonds was so good that, after having it for dinner, I ate it two days in a row for lunch. When the weather gets cold, we love tomato-based curry dishes served over rice. The spinach salad will be the perfect side we've been missing.

The curry powder I used for the sweet and spicy almonds was my favorite Frontier Indian Curry spice blend -- lots of flavor and not too fiery. For the dressing, I used Spicy Plum Chutney from The Virginia Chutney Company. Major Grey's mango chutney would work fine here, but you may want to add a pinch of cayenne or some black pepper to balance the sweetness.

Spinach Salad with Curried Almonds

Ingredients:

For the Curried Almonds:

2 tablespoons butter, melted
1/2 cup roasted unsalted almonds
1 1/2 teaspoons curry powder
1/4 teaspoon kosher salt
1 1/2 teaspoons sugar

For the Spinach Salad:

1/4 cup apple cider vinegar
1/4 cup vegetable oil
1 tablespoon plain yogurt
2 tablespoons minced chutney
2 1/4 teaspoons sugar
1 1/2 teaspoons curry powder
1 teaspoon dry mustard
10 ounces fresh baby spinach
1 1/2 cups diced apple (unpeeled)
1/2 cup golden raisins
1/4 cup sliced green onions

Directions:

Preheat the oven to 300 degrees.
Line a baking sheet with foil. Pour the butter on to the baking sheet. Add the almonds, then sprinkle with the curry powder, salt and sugar. Toss together and spread in a single layer.
Bake the almonds for 20-25 minutes, stirring occasionally.
Cool the almonds completely, then scrape everything from the foil on to a cutting board and roughly chop.
In a small bowl, whisk together the apple cider vinegar and vegetable oil. Whisk in the yogurt, chutney, sugar, curry powder and dry mustard.
Add the spinach, apple, raisins,green onions and almonds to a large salad bowl. Drizzle with the dressing and toss thoroughly to combine.

Yield: 6-8 servings
Prep time: 30 minutes

This post is linked up over at These Chicks Cooked.

Curried Chicken Burgers with Chutney Mayo

2011-11-10T12:06:00.000-05:00

The weather was decent enough to cook out a couple of nights this week. Grilled burgers are one of the things I'll miss most when the deck and the grill are buried in snow so I jumped at the chance to make one last batch. The freezer yielded a couple of pounds of ground chicken, and the fridge a big box of organic baby spinach. Indian flavors are my current obsession so I made these Curried Chicken Burgers with Chutney Mayo. My Spinach Salad with Curried Almonds complimented the burgers perfectly. I was pretty sure it would be a good dinner -- the surprise was that it was an absolutely great one. I've eaten the leftovers for lunch for the past two days and would happily have them again tomorrow!

Curry and chutney are both ingredients that, when listed in a recipe without any specifics, make me a little nervous. The flavors of various brands can vary tremendously for both. Curry paste, which I used in the burgers, has a much more intense flavor than curry powder. Some curries are super spicy. Others don't have much oomph at all. Curry powder is a blend of spices that typically includes coriander, tumeric, cumin, fenugreek and red pepper. It may also include ginger, garlic, cloves, cinnamon, carraway, cardamon, black pepper and fennel seed as well as other spices. Some day I'd love to play around and develop a signature curry powder. In the meantime, I've tried a variety of brands, looking for the right combination. The one I used in the chutney mayonnaise is one of my favorites -- Frontier Indian Curry. It has lots of flavor without a lot of heat. The first ingredient is tumeric which colors the curry powder a gorgeous yellow, followed by coriander, cumin and lemon peel.

Chutneys can also include a variety of vegetables, fruits, herbs and spices, and can be either spicy or sweet. In my pantry, I have tomato chutney, spicy plum chutney and Major Grey's. For the mayonnaise, I used the Major Grey's, a sweet mango-based chutney reportedly created by a British Army officer with the same name, in Colonial India. It is reasonably-priced and relatively easy to find.

Curried Chicken Burgers with Chutney Mayo

Ingredients:

For the Chutney Mayo:

1/4 cup mayonnaise
1/4 cup minced Major Grey chutney
1/2 teaspoon curry powder
1/2 teaspoon black pepper

For the Curried Chicken Burgers:

2 pounds ground chicken
1/2 cup grated onion
1/2 cup grated apple
1 teaspoon grated ginger
1 tablespoon curry paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup mayonnaise
1/3 cup bread crumbs
8 whole wheat buns

Toppings (choose one):

2 cups shredded lettuce
16 thin slices of apple

Directions:

In a small bowl, whisk together the mayonnaise, chutney, curry powder and pepper. Set aside.
In a large bowl, gently combine the chicken, onion, apple, ginger, curry paste, salt, pepper, mayonnaise and bread crumbs. Do not overwork the meat.
Form into chicken mixture into 8 patties, about 3/4 inch thick, placing the patties on a baking sheet.
Cover the patties with plastic wrap and refrigerate the patties for about 30 minutes.
Preheat a gas grill on high.
Clean the grill well and spray the grate thoroughly with cooking spray.
Gently place the chicken patties on the grill. Sear on one side, grilling for 5-7 minutes with the top open and the grill on high. Then flip the burger and grill the other side for 5-7 minutes. Note: if you try to flip the burger before the first side is seared, you will have a mess!
When the burgers have about 2 minutes to go, put the buns on the grill to warm.
Put the burgers together with the 1/2 tablespoon of the chutney mayo on each of the bun halves. Top each of the bottom buns with a chicken burger, then either 1/4 cup of lettuce or 2 apple slices, and a top bun.

Yield: 8 burgers
Prep time: 45 minutes
Cook time: 15 minutes

Smoked Gouda Mac and Cheese

2011-11-09T14:19:00.001-05:00

Crave, a local tapas and wine bar, is hands-down B's favorite spot for dining out. It's his choice for birthday dinners, good report card celebrations, and our date nights when his dad and brother are out of town. He is quite the creature of habit and always orders the same thing: the Iceberg Wedge with Applewood-smoked Bacon and Blue Cheese Dressing (no tomatoes, please), the Espresso-dusted Filet (aka "chocolate steak") cooked medium rare and the Smoked Gouda Macaroni and Cheese. Occasionally the Fried Cheesecake wins out over the Chocolate Pyramid for dessert, but that's about the only variation.

Crave's Smoked Gouda Mac and Cheese is one of my favorites from their menu as well. Over the past year or so, I've had some success in replicating it, but never managed to write down the recipe when it turned out right. This recipe for Smoked Gouda Mac and Cheese is based on one that I found in a Special Collector's Edition of All-Time Best Recipes, published by Cook's Illustrated. Their suggestion that you cook the mac and cheese on the stove, then just put it under the broiler to brown the bread crumbs is right on if you want crunchy topping, tender pasta and creamy sauce.

Smoked Gouda Mac and Cheese

Ingredients:

1 pound Cavatappi pasta
1 tablespoon plus 1/2 teaspoon Kosher salt, divided
5 tablespoons unsalted butter
6 tablespoons unbleached all-purpose flour
5 cups low-fat milk
1/2 teaspoon dry mustard
1/2 teaspoon cayenne
1 teaspoon Cholula hot sauce
8 ounces Smoked Gouda cheese, grated
8 ounces Monterey Jack cheese, grated
1/4 teaspoon ground black pepper
olive oil cooking spray
2/3 cup Panko
3 tablespoons olive oil

Directions:

Bring a large pot of water to boil in a dutch oven over high heat. Stir in the pasta and tablespoon of salt. Cook according to package directions (about 8 minutes) until just past al dente so that it is a bit tender.
Drain the pasta and set aside.
Return the dutch oven to medium heat. Melt the butter, then whisk in the flour. Cook the flour for about 1 minute, making a blond roux.
Slowly whisk in one cup of milk, stirring constantly until all the lumps are dissolved.
Whisk in the remaining milk, dry mustard, cayenne, and hot sauce.
Turn up the heat to medium high and bring the mixture to a boil, whisking constantly. The sauce must reach a full boil to thicken properly.
Reduce heat to medium and simmer for about 4 minutes, stirring occasionally, until the sauce thickens and reduces to a heavy cream.
Remove the pot from the heat and stir in the cheeses, remaining 1/2 teaspoon of salt and black pepper.
Add the pasta back to the pot, stirring gently to combine.
Return the pot to medium low heat. Cook, stirring frequently, until hot.
Adjust the oven rack to the lower third of the oven and preheat the broiler.
Spray a 9 X 13 glass pan with olive oil cooking spray.
Whisk together the Panko and olive oil.
Pour the macaroni and cheese into the pan and sprinkle evenly with the bread crumbs.
Broil until the topping is deep golden brown, 3-5 minutes, rotating the pan if necessary so that the bread crumbs brown evenly.
Allow the dish to cool for about 5 minutes before serving.

Yield: 10-12 side servings

Prep time: 40 minutes

Cook time: 5 minutes

The Smoked Gouda adds big flavor to the mac and cheese, while the Monterey Jack adds a creaminess you can't get from using the Smoked Gouda alone. I used Cavatappi pasta rather than ordinary macaroni because I wanted to make it a little fancier. I've given up trying to make the dish with the Barilla-plus pasta I usually use. It may have more protein, fiber and Omega-3s, but the texture just doesn't work for mac and cheese.

This post is linked to These Chicks Cooked.

Meal Plan with Recipes (11/6)

2011-11-06T11:00:00.000-05:00

Sunday

Roasted Chicken with Jus

Mashed Potatoes with Herb-Shallot Butter

Butter Beans

Easy Chocolate Cake with Quick Caramel Icing

Monday

Rösti Casserole with Baked Eggs

Dried Apple, Cherry and Fig Compote

Tuesday

Sloppy Joe Sliders
Broccoli Salad with Buttered Pecans

Sweet Potato Fries

Wednesday

Chicken Souvlaki with Tzatziki Sauce
Greek Salad
Grilled Pita

Thursday

Smoked Sausage, White Bean and Kale Soup

Mixed Greens and Apple Salad with Apple Cider-Walnut Vinaigrette

Baguette

This post is linked to the Organizing Junkie's Menu Plan Monday.

Dried Apple, Cherry and Fig Compote

2011-11-04T14:10:00.000-04:00

When we lived in Mandeville, we had a Christmas Eve day tradition of brunch with a group of friends. Our kids were all pretty young so we fed them pancakes and bacon first then sent them off to play while the grown ups sat down for the real deal. Our menu did not vary. Mimosas were poured. Craig cooked Abita quail, perfect served alongside Cindy's cheese grits. Kerry baked bread, and I made this Dried Apple, Cherry and Fig Compote. We enjoyed our fabulous feast and good company, then headed home to nap before finishing last minute shopping and wrapping.

The compote is very versatile. I love the combination of apple, cherry and fig, but sometimes substitute apricots for the apples and cranberries for the cherries, depending on what I have on hand. The compote is a great addition to breakfast, brunch or dinner. It adds a healthy side of fruit to turn Sausage Pinwheels into a complete breakfast. The sweetness of the fruit compliments savory dishes like Duck Proscuitto Hash or Rösti Casserole with Baked Eggs for brunch or breakfast for dinner. The compote also works well with pork entrees and over ice cream. Best of all, the compote is super easy and a great do-ahead. If you need to throw together a quick but delicious dish for a potluck this holiday season, this is the recipe for you.

Dried Apple, Cherry and Fig Compote

Ingredients:

1 cup dried apple slices
1/2 cup dried cherries
1/2 cup quartered dried Calimyrna figs
1 1/2 cups apple juice
2 tablespoons Calvados brandy

Directions:

Combine the dried fruit with the apple juice and brandy in a small sauce pan. Bring to a boil over medium high heat.
Turn the heat to low and simmer for about 20 minutes until the liquids have reduced to a syrup.

Yield: 2 cups

Prep time: 2 minutes

Cook time: 20 minutes

This post is linked up to The Healthy Home Economist's Monday Mania.-

Warm Fire-Roasted Tomato Chutney

2011-11-02T19:23:00.000-04:00

Indian cuisine has become my new comfort food. This past summer, it was all about chicken tikka and tandoori on the grill with seared onions, fresh tomato chutney or apple raita on the side. Now, with the weather cooling off, it's almost time for curries. This week, it was warm enough to fire up the grill one more time. DH grilled chicken marinated in yogurt and Indian spices while I put together a tumeric rice with toasted almonds and this Warm Fire-Roasted Tomato Chutney.

The chutney goes together quickly, but uses several ingredients that are not standard pantry items. The fire-roasted tomatoes are key. They add a lovely smoky char to the dish so don't be tempted to substitute regular diced tomatoes. If you do much Indian cooking, you may have cumin and brown mustard seed in your spice cabinet, but fenugreek seed and asafoetida are a little harder to find and often not included in Americanized Indian recipes. Fenugreek seed is a spice used in curries and pickles. Fenugreek is also sold as an herbal supplement. It has long been used in ayervuda (traditional Indian medicine). Fenugreek reportedly has all kinds of health benefits including increasing milk production in breast-feeding mothers, relieving the symptoms of arthritis, lowering blood sugar in diabetics and firing up the male libido. Asafoetida is an herb native to India. An alternative spelling is asafetida, with the emphasis on fetid. It is quite stinky when raw, but adds a savory smoothness to dishes when cooked. Ironically, one of its health benefits is that it reduces flatulence. I've found both spices at better groceries like Whole Foods, Earth Fare and Fresh Market.

Warm Fire-Roasted Tomato Chutney

Ingredients:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1/2 teaspoon ground fenugreek seed
2 tablespoons minced shallot
1 tablespoon minced ginger
2 teaspoons mined jalapeno
1 teaspoon minced garlic
1 14-ounce can chopped fire-roasted tomatoes
1/2 teaspoon malt vinegar
pinch of asafoetida
1/4 teaspoon Kosher salt
2 tablespoons chopped fresh cilantro

Directions:

Heat the oil in a medium skillet over medium high heat.
When the oil is hot (shimmering but not smoking), add the cumin and brown mustard. The oil should be hot enough that the seeds crackle and pop, but not so hot that they come flying out of the skillet. Fry the seeds for about a minute.
Turn the heat down to medium. Add the fenugreek, shallot, ginger, jalapeno and garlic. Cook for 2-3 minutes.
Turn the heat down to medium low. Stir in the tomatoes, malt vinegar, aestifada and salt. Cook for 2-3 minutes,.
Stir in the cilantro and cook for about another minute.

Yield: 4 side servings

Prep time: 5 minutes

Cook time: 10 minutes

Smoked Sausage, White Bean and Kale Soup

2011-10-31T15:03:00.002-04:00

The ongoing clean-out-the-freezer project offered up a 4-pound package of our favorite Conecuh smoked sausage to be used last week. DH is feeding it to the kids for breakfast some, but I'll need to include it in a couple of family dinners to use it up before it turns. We love smoked sausage in jambalaya, gumbo and red beans and rice. These days, I am trying to cook as low-carb as possible so went looking for a dish that didn't need rice. This 5-star recipe of Emeril's for Smoked Sausage and White Bean Soup fit the bill perfectly. I turned the soup into a true one-pot meal with the addition of a big bunch of kale.

I usually soak dried beans overnight, then rinse and put them on early in the day so that they'll have time to cook to the right consistency. Last week, I happened across an article on soaking beans in Cook's Illustrated (which unfortunately I cannot link here because they limit access). The writer recommended not just soaking, but rather brining the beans by adding salt to the water for creamy beans with tender skins. I used the technique here.

Smoked Sausage, White Bean and Kale Soup

Ingredients:

1 pound dried cannellini beans
4 teaspoons kosher salt (divided)
1 pound smoked pork sausage, sliced into 1/2 inch pieces
2 cups chopped onion
2 tablespoons minced garlic
8 cups chicken stock
2 cups water
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon dried thyme
3 cups roughly chopped fresh kale

Directions:

Rinse the beans in a colander and pick through them, tossing out any broken or discolored beans.
Fill a large stockpot with cold. water. Add 2 teaspoons of the salt and stir until it dissolves. Add the beans. Leave to soak 10-12 hours or overnight.
Drain and rinse the beans.
Heat a Dutch oven over medium high heat. Add the sausage and cook for 7-10 minutes or until brown and a bit crispy. Remove the sausage from the pot and set aside.
Add the onions and cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute.
Add the sausage back to the pot. Add the chicken stock and water, then stir in the pepper, cayenne, beans, bay leaves and thyme.
Bring the soup to a boil, then lower the heat and partially cover the pot. Cook for around 3 hours, stirring occasionally. Cooking times will vary. The beans should be soft, creamy and beginning to fall apart.
Skim the fat from the top of the soup.
Add the remaining 2 teaspoons of salt.
Use a potato masher to mash about 1/4 of the beans to thicken the soup.
Stir in the kale and simmer the soup uncovered for about 20 minutes.
Taste and adjust seasoning before ladeling the soup into bowls.

Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 3 1/2 hours
Total time: 14 hours (including 10 hours inactive)

Whether attributable to the brining I can't say, but the the beans did have a perfectly creamy consistency and soft skins. Smoked Sausage, White Bean and Kale Soup is great, hearty, comfort food for cold fall and winter nights. We all enjoyed the soup for dinner, then DH ate the leftovers for lunch, reporting that it was even better the second time around.

This soup is lined to the Healthy Home Economist's Monday Mania, Chef in Training's Tuesday Talent Show and 33 Shades of Green's Tasty Tuesday.

Meal Plan with Recipes (10/30)

2011-10-30T20:43:00.000-04:00

Sunday

Eggs Benedict

Roasted Asparagus

Monday

Mexican-Spiced Butternut Soup

Black Bean Quesidillas

Guacamole

Tuesday

Smothered Pork Chops with Mushrooms and Onions

Mashed Potatoes with Herb-Shallot Butter

Roasted Broccoli

Wednesday

Catfish Po'boys with Broccoli Slaw

Baked Sweet Potato Fries

Thursday

Brunswick Stew with Smoky Paprika

Honey-Sage Cornbread Muffins

This meal plan is linked to the Organizing Junkie's Menu Plan Monday.

Chocolate Cherry Granola Biscotti

2011-10-28T11:05:00.000-04:00

I whipped up these Chocolate Cherry Granola Biscotti so that I would have a little something not-too-sweet to enjoy with my morning cup of coffee. Biscotti, as adapted in North America (as opposed to Italy,) are twice-baked cookies. They are hard and dry and intended to be dipped in a drink. The Chocolate Cherry Granola Biscotti turned out to be a surprise hit with my kids. Apparently, they are just as good with a big glass of milk for dunking!

I've had a little Biscotti cookbook by Lou Siebert Pappas for a number of years, but haven't cooked much out of it. I've adapted her recipe for Granola Biscotti, adding dried cherries and just a little bittersweet chocolate, and completely revising the poorly written instructions. It's a good thing I know what I'm doing or I'd still be trying to cream the butter that it did not say should be at room temperature!

Making the granola is pretty quick and easy, but if you want to take a short-cut, use one cup of granola cereal in place of the granola recipe included here.

Chocolate Cherry Granola Biscotti

Ingredients:

For the Granola:

2 tablespoons olive oil
2 tablespoons honey
2 tablespoons dark brown sugar
1 teaspoon good quality vanilla extract
1 cup rolled oats

For the Biscotti:

2/3 cup blanched sliced almonds
1/2 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
2 eggs, room temperature
1/3 cup honey
1 teaspoon vanilla extract
2 cups unbleached or all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 cup finely chopped dried cherries
2 ounces bittersweet chocolate, finely chopped

Directions:

Preheat the oven to 325 degrees. Put the rack in the middle of the oven.
In a small saucepan over low heat, warm the olive oil, honey, dark brown sugar and vanilla, stirring until just combined.
Pour in the oatmeal and stir until thoroughly combined and the oatmeal is well-coated.
Spread the oatmeal in a thin layer in a shallow baking pan and bake, stirring occasionally, for 15-20 minutes or until the oatmeal is slightly crisp and lightly browned. Set aside the granola to cool. Note: if you use a dark pan, the granola will brown more quickly so check and stir more often.
Put the almonds in a shallow baking pan and bake for about 10 minutes until golden brown. Set the almonds aside to cool.
Grease and flour a baking sheet.
In a mixing bowl, use a mixer to cream the butter and sugar until light and fluffy. Mix in the eggs one at a time, then the honey and vanilla.
Combine the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
Add the dry ingredients to the wet, mixing until blended.
Stir in the granola, almonds, dried cherries and chocolate.
Divide the dough in half and pat out two logs on the baking sheet. Each log should be about 1/2-3/4 inches high, 2-3 inches wide, and 14 inches long. The logs should be at least 2 inches apart.
Bake for about 25 minutes or until lightly browned.
Gently transfer the logs to a rack and allow to cool for about 5 minutes.
Place each log on a cutting board and cut 1/2 inch slices, diagonally at about a 45 degree angle.
Lay the slices flat on a baking sheet and return the pan to the oven for about 10 minutes, turning them once, and allow then to dry slightly.
Cool the biscotti on a rack.
Store in an airtight container.

Yield: approximately 4 dozen
Total time: 75 minutes

Stored in an airtight container, the biscotti last for about a week. I haven't tried freezing them, but I'd bet that it would work fine.

This post is linked to Foodie Friday.

Mexican-Spiced Butternut Squash Soup

2011-10-26T10:03:00.000-04:00

My list of things to make last weekend in hopes the recipes would turn out delectably, photograph beautifully, and make for easy blogging this week included a slow-cooker version of pork carnitas with caramelized onions. The carnitas turned out to be none of the above. Fortunately, a lone butternut squash inspired this Mexican-Spiced Butternut Squash Soup to serve as a first course with the meal.

Butternut squash is a power food packed full of good stuff -- phytonutrients, antioxidants, fiber, potassium, vitamin B6 and folate. I've used butternut squash in chili and lasagna, but the easiest way to include it in your diet is to toss it with a little olive oil and roast it or use it to make soup. We've enjoyed many pots of Curried Butternut Squash Soup as well as last Thanksgiving's Butternut Squash and Tasso Bisque. This Mexican-Spiced Butternut Squash Soup is flavored with a combination of smoky and pungent spices to warm you up on a chilly fall night.

Mexican-Spiced Butternut Squash Soup

Ingredients:

1 2-pound butternut squash
1 teaspoon plus one tablespoon olive oil (divided)
1 1/4 cup (one medium) chopped onion
1 tablespoon minced garlic
1 tablespoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken or vegetable broth
1 minced chipotle in adobo
1 teaspoon Cholula hot sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro (plus 2 tablespoons extra for garnish)
2 tablespoons light cream
1 lime, cut into 8ths

Directions:

Preheat the oven to 400 degrees.
Line a baking sheet with foil.
Slice the butternut squash length-wise down the center and scoop out the seeds. Rub the cut side of each half with the teaspoon of olive oil.
Roast, cut-side down on the baking sheet for 40-50 minutes until soft and caramelizing. The squash should be cooked long enough that the skin can be peeled off.
Allow the squash to cool a bit, then peel off the skin. Roughly chop the roasted squash.
Heat a dutch oven over medium heat and pour in the tablespoon of olive oil.
Add the onion and cook for about 5 minutes, stirring occasionally, until it softens and begins to brown. Stir in the garlic and cook for another 2-3 minutes. Add the cumin and coriander and cook for about 30 seconds.
Pour the chicken broth into the pot, then add the squash, chipotle, Cholula, salt and pepper. Simmer for about 15 minutes.
Turn off the heat and allow the soup to cool a bit, then puree with an immersion blender or in batches in a conventional blender.
Rewarm the soup and add the cilantro. If using an immersion blender, carefully pulse it a few times in the soup to more finely mince and distribute the cilantro.
Bring the soup to just barely a simmer, then stir in the cream. Cook for about another 5 minutes.
Taste the soup and adjust the seasoning to taste.
Serve the soup garnished with cilantro and lime.

Yield: 4 servings

Total cook time: 1 1/2 hours

If you are not accustomed to cooking with chipotle in adobo, be forewarned: they are hot! You may want to add the chipotle a bit at a time, pureeing after each addition, to make sure you don't get it too hot.

The soup makes a perfect first course for a Mexican-inspired dinner. For family dinner or casual entertaining, I love to serve this kind of pureed vegetable soup in a mug before sitting down at the table for the rest of the meal. Hard apple cider and white Rioja are both great pairings.

This post is linked to These Chicks Cooked.

Duck Prosciutto Hash

2011-10-24T18:45:00.001-04:00

I started this weekend, as I often do, with a little list of cooking projects that I hoped would end up being blog-worthy. One of those projects got baked, turned out well and will soon make an appearance on the blog. Another needs work. And, as often happens, I wound up making a couple of things, not even vaguely on my radar on Friday, that we loved. This Duck Prosciutto Hash that we cooked for Sunday brunch was one of those.

Back in January, I missed out on the first Charcutepalooza's Challenge, making duck prosciutto, because I joined the challenge a little too late in the month to make it happen. D'Artagnan is an online specialty foods company that has been offering discounts to the Charcutepalooza bloggers. So when I needed duck legs to make confit a few weeks ago, I had them add a couple of duck breasts to my order. DH hung the ducks a week ago, and realized on Sunday morning that it was time for them to come down. Making hash for brunch seemed like the right thing to do.

Duck Prosciutto Hash

Ingredients:

3 cups peeled and 1/2-inch diced Yukon Gold potatoes
1 prosciutto duck breast, cut into 1/2-inch dice
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced chives (plus more for garnish)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-2 tablespoons vegetable oil or butter
4-8 eggs

Directions:

Put the potatoes in a medium saucepan and cover with water. Bring the potatoes to a boil over medium-high heat, then turn down the heat, cover the potatoes and simmer for about 10-15 minutes until the potatoes are just barely soft.
Meanwhile, heat a large skillet over medium heat. Add the prosciutto to the skillet and cook over medium heat to crisp, about 5 minutes. Remove the prosciutto from the skillet and set aside.
Add the olive oil to the skillet. When the oil is hot, add the onions and cook for about 5 minutes over medium heat until they begin to brown
Drain the potatoes, then add them to the skillet with the onions. Add the garlic, stir to combine well and cook for about 5 minutes.
Return the prosciutto to the skillet and add the chives, salt and pepper. Stir to combine. Cover the skillet and cook for about 10-15 minutes, stirring occasionally, until the potatoes are crispy and browned.
Heat the vegetable oil or butter in a medium skillet over medium-low heat. Fry the eggs (1-2 per serving) over low heat to desired doneness.
Serve eggs over hash in a shallow bowl. Garnish with minced chives.

Yield: 4 servings

Total time: 40 minutes

The Duck Prosciutto Hash had a good comfort-food vibe without being so heavy that I wanted to go back to bed after brunch (not that I would ever do such a thing!). Crisping the prosciutto intensified its flavor, delicious when combined with the savory and more mellow onion and potato. One sunny-side-up egg was perfect for me, but each of my guys had two for a very satisfying meal.

This post will be linked up to 33 Shades of Green's Tasty Tuesday and the Tuesday Talent Show.