February 9, 2010

Broccoli Cheddar Soup

When I was in high school I worked as a hostess at a local restaurant that was “famous” for it’s broccoli cheddar soup. One of my jobs was to fill to-go orders. Fine and dandy, right? Well, sure. Until it got super-busy and I was filling, and because it’s me we’re talking about here, spilling globs of molten lava hot soup down the side of the to-go cups 15 trillion times a day. Every time it would spill I’d catch it with the back of my hand, yelp because it was HOT! HOT HOT! then wipe the back of my hand on my shirt and go on my merry way. It wasn’t a bad job, all in all, until I ended the summer with a scalded hand, slight soup burns on my stomach and immeasurable loathing for broccoli cheddar soup.

Thankfully, this soup-hate didn’t last very long. Especially once I came across this recipe in a recent Food Network magazine. It was, quite possibly, the best broccoli cheddar soup I’ve ever had (sorry, former employer).

I decided to skip the blender portion of the recipe since I a) like cooked broccoli and b) like chunky soups. We also skipped the bread bowls and just ate some French bread on the side.

Broccoli Cheddar Soup
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Ingredients:
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
sourdough bread
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions:
Place a large stockpot or Dutch oven on the stovetop. Melt the butter over medium heat. Add in the onions and saute until they are tender. Add the flour into the pot and whisk until mixture is golden browned. Pour in the half-and-half and whisk until smooth Stir in the chicken broth, nutmeg, salt, pepper and bay leaves. Bring to a simmer, then lower to low heat and cook for about 20 minutes, or until thickened.

Add the carrots and broccoli into the soup and simmer for 20 minutes or until veggies are tender. Add the cheese into the pot and stir until melted.  Add water until soup is desired consistancy (I didn’t add any) and serve!

Source: Food Network magazine

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February 8, 2010

Buttermilk Cheddar Biscuits

These biscuits were a eggcellent (ha. I’m so clever) addition to a simple Sunday morning breakfast. They come together very quickly have a deliciously simple taste with a wonderful, fluffy yet slightly crusty texture.

Buttermilk Cheddar Biscuits
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Ingredients:
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk

Directions:
Preheat oven to 425°. Line a baking pan with parchment paper and set aside.

Mix 2 cups of flour with baking powder and salt in the bowl of an electric mixer. Cut in the buttermilk and blend until the butter pieces are the size of peas.

Whisk together the buttermilk and egg, then quickly pour into the flour combination with the mixer speed on low. Beat together until just combined and the flour is moistened.

Pour the cheese into a small bowl and toss with a bit of flour to coat, then gently fold into the dough a few times until just combined.

Empty the dough to a lightly floured surface and knead a couple of times, then roll out to a 10×5 rectangle. Using a sharp knife dusted with flour, cut the dough into 8 triangular pieces and place the baking pan.

In a small bowl beat one egg with 1 Tablespoon of water. Lightly brush the tops of the biscuits with the egg wash, then sprinkle with salt.

Bake for 20-25 minutes or until the insides are done and the tops are golden brown.

Serve warm or hot.

Source: Ina Garten, Barefoot Contessa, Food Network

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Filed under bread, breakfast, side dish

February 4, 2010

Slow-cooked Scrambled Eggs with Herbs

It feels counterproductive at times for me to go to the gym. At my regular workout time there’s always at least one TV tuned in to Food Network. I like to think of it as inspiration. “I’m doing this, so that I can eat that”. Well, a few weeks ago I was running away when Ina Garten’s show Barefoot Contessa came on. Every time she’d mention a new recipe I’d think “ooh, I should make that. Ooh I should make that too”. 2 days later, on a Sunday morning, I made them!

I have to confess that while I may have (semi)mastered baking bread or cookies, and I’ve improved my cooking skills drastically, I still have a really hard time with the simplest things like scrambled eggs. Turns out, the key is cooking them very slowly at a low heat (Thank you for the tip, Ina Garten!) These were so light and fluffy, unlike the dry and gross scrambled eggs I’ve made in the past and the herbs gave them a different and refreshing change of flavors.

Slow-Cooked Scrambled Eggs with Herbs
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Ingredients:
10 extra-large eggs
16 Tablespoons half-and-half (or whole milk)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 Tablespoons unsalted butter, divided
1 Tablespoon minced parsley
1 Tablespoon minced scallions, both white and green parts
1 Tablespoon minced fresh dill

Directions:
Whisk the eggs, half-and-half, salt and pepper together in a large bowl.  Chop the herbs and set aside.

In a large saute pan, melt 1 Tablespoon of the butter, then add in the eggs and cook on low heat, gently stirring constantly. Once the eggs are cooked to your liking fold in the herbs, scallions and the last Tablespoon of butter. Stir until the butter is melted and incorporated.

Serve!

Source: Ina Garten, Barefoot Contessa on Food Network

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February 2, 2010

Asiago & Blue Cheese-Stuffed Venison

When Brian’s brother came home at Christmas, he brought Brian one of the best gifts (for him) ever: A gigantic bag of various wild game venison.

Brian immediately started planning out what we’d do with all of this delightful meat. His first choice was to use some elk back strap stuffed with blue cheese and covered in Asiago.  This recipe will be staying in my back pocket for next time I need to make beef steaks too.

Asiago Blue Cheese Stuffed Venison
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Ingredients:
1 large venison steak or back strap  (any wild game meat or thin-cut steak will work)
8 oz. cream cheese, softened at room temperature
8 oz. blue cheese
1 lb bacon
kosher salt
crushed black pepper
crushed garlic
oregano
shredded Asiago cheese for garnish

Directions:
Turn oven to broil.

Filet the back strap in a spiral cut until it lays completely flat and about ¼ inch thick.

In a small bowl blend the cream cheese and blue cheese together until combined. Spread evenly onto the steak. Sprinkle on the salt, pepper, garlic and oregano, then roll the steak into a spiral.

Wrap the steak with bacon, covering entirely. Secure the bacon and steak with toothpicks.

Broil for 20-25 minutes until cooked through.

Slice into ¾ inch sections and lay each section flat on a baking sheet. Sprinkle each piece with Asiago cheese and broil again until cheese is melted and bubbly.

Source: Adapted from Brian’s cousin Chris. Original source unknown.

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Filed under beef, main dish, venison, wild game

January 29, 2010

Biscuits and Gravy

The ultimate comfort breakfast! I made this a few weeks ago, along with Buttermilk Biscuits.

This was excellent- the only change we made to it was to double the gravy, adding more grease to the pan along with the gravy ingredients.

Sausage Biscuits and Gravy
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Ingredients:
1 lb breakfast sausage
1 batch biscuits
¼ T. flour
2 cup milk
salt and pepper to taste

Directions:
Cook the sausage in a medium skillet, then remove the sausage and place on a plate and cover.

Add the flour, 2 tablespoons at a time, with the sausage grease in the skillet and whisk constantly. Add more flour, 2 tablespoons at a time, as needed until the mixture is smooth. Continue to whisk the flour/grease until it is slightly browned.

 Whisk in the milk and heat on low until thickened, scraping the bottom of the pan while it cooks. Add salt and pepper to taste. Once the gravy is warm, spoon over biscuits and serve.

Source: The Pioneer Woman

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January 25, 2010

Buttermilk Biscuits

A few weeks ago, we woke up on a Saturday morning and I asked Brian and Rebecca what they wanted for breakfast. Rebecca wanted sausage (she’s such a little carnivore) and Brian didn’t have a prefrence, so I started flipping through cookbooks and came across a recipe for biscuits and gravy.

I’d been craving biscuits and gravy all through pregnancy with Madeline, and she’s now 7 months old and we’re just now getting around to making them. I don’t know what took me so long, but it was so worth the wait. Such comfort food.

However, the recipe I used called for canned biscuits. Which would work fine, but it was Saturday morning and we had all day with no plans (this NEVER happens around here). So, I went to work looking for the perfect biscuit recipe. I found one very easily and set to work in making them (with Rebecca’s help!).

They were so simple and delicious, not to mention the perfect vehicle for truck loads of sausage gravy

Buttermilk Biscuits
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Ingredients:
4 cups all-purpose flour
1½ teaspoons salt
2 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1/3 cup shortening
1/3 cup cold butter, cut into pieces
1 ¼ cup buttermilk

Directions:
Pre-heat the oven to 450°.

Combine the flour, salt, baking soda and baking powder together in a large bowl. Add in the shortening and butter and, using a pastry blender, cut together until the mixture is well combined and looks like fine crumbs.

Pour the buttermilk into the bowl and blend gently until just combined. The mixture will be lumpy and sticky.

Lightly flour your work surface, then turn the dough out and start rolling until about 1/3-  ¾ inches thick.

Using a biscuit cutter- I used a juice glass :) – cut out the biscuits and place them on a baking sheet.

Bake for 11-14 minutes, or until biscuits are golden brown.

Source: The Pioneer Woman Cooks by Ree Drummond, pages 44-45

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January 18, 2010

Black bean tacos

In one of those frustrating Mother Hubbard moments, where there seems to be nothing to eat in the house, I threw together this haphazardly and wound up with one of our new favorite meals.

These tacos are veggie-friendly but tasty enough for even the most dedicated omnivore

Black Bean Tacos
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Ingredients:
1 lb pre-soaked black beans, cooked and drained (or dried beans, soaked)
1 small onion, diced
2 cloves garlic, minced
1 1/2 tsp chili
1 tsp cumin
3/4 tsp oregano
3 drops tobasco/hot sauce
1/2 tsp red pepper flakes
1/4-1/2 C water
spinach
sour cream
salsa
cheddar jack cheese
tortillas

Directions:
Soak and cook the beans package directions. Drain.

Chop the onion and garlic and sauté with the olive oil in a medium skillet until softened. Add in the beans, seasonings and water. Simmer until liquid is reduced.

Serve on tortillas with lettuce or spinach and taco fixings.

Source: A Laura’s Recipe Collection original

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Filed under Mexican, Vegetarian, main dish

January 12, 2010

Chocolate Chip Cookie Dough Ice Cream

I think Rebecca (my 3 year old) thinks I’ve been holding out on her. Every time I make chocolate chip cookies Brian snags a bite (ok 12 bites) of cookie dough before they go in the oven. I never let her have any (raw egg. 3 year old. paranoid mommy.) So when I brought out this ice cream a few nights ago and gave her some she seemed to think that it was the best thing since, well… cookie dough!

There we were, eating our ice cream when I look over and see Rebecca, head tipped all the way back with the bowl completely upended over her mouth. Heaven forbid she leave behind that last teeny, tiny drop of cookie dough goodness.

Chocolate Chip Cookie Dough
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Ingredients:
5 Tablespoons salted butter, melted
1/3 cup packed light brown sugar
¼ cup flour
½ teaspoon vanilla extract
½ cup walnuts, pecans or hazelnuts, toasted and coarsely chopped
¾ cup semisweet or bittersweet chocolate chips
1 quart freshly churned ice cream (I used vanilla this time)

Directions:
Mix together the butter and brown sugar in a medium bowl. Combine with the flour, then add in the vanilla, nuts and chocolate chips.

Flatten the dough to about ½ inch thick and wrap in plastic. Place in the refrigerator until firm.

Unwrap and chop the dough into pieces, then either freezer until ready to use or fold gently into ice cream after churning but before freezing.

Source: The Perfect Scoop by David Lebovitz, page 209

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January 11, 2010

Vanilla Ice Cream

Vanilla Ice Cream
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Ingredients:
1 cup whole milk
¾ cups sugar
2 cups heavy cream
pinch of salt
1 vanilla bean
6 large egg yolks
¾ teaspoon vanilla extract

Directions:
In a medium saucepan warm the milk, sugar, 1 cup of the cream and the salt. Scrape the seeds from the vanilla bean into the milk mixture and stir in the vanilla bean as well.

Remove the pan from the heat and cover then let sit at room temperature for 30 minutes.

Pour the other cup of cream into a bowl and cover the bowl with a mesh strainer.

In a small bowl whisk the egg yolks. Pour the warm milk mixture into the egg yolks, then scrape the mixture back into the pan.  Turn the heat back up to  medium and stir often until the mixture thickens and coats the spatula.

Pour the mixture through the strainer and into the cream. Stir in the vanilla extract and remove the vanilla bean.

Chill over an ice bath, stirring until cool. Chill completely in the fridge, then churn in ice cream maker according to product directions.

Source: The Perfect Scoop by David Lebovitz, page 24

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Filed under dessert, ice cream

January 8, 2010

Pioneer Woman’s Penne Ala Betsy

When I received the Pioneer Woman cookbook on Christmas Day, I turned to Brian and threatened to go all Julie & Julia on him and make every single recipe in the PW cookbook within a month. He laughed and shook his head as if to say “Silly Laura, of course you won’t”. Then, that weekend I made 5 different recipes from the cookbook. Silly Brian. You betcha I will!

This, of course, was wonderful. I left out the shrimp since I a) don’t like shrimp and b) didn’t have any.

Pioneer Woman’s Penne Ala Betsy
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Ingredients:
¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 small onion
2 cloves Garlic
½ cups White Wine (or To Taste)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
1 Tablespoon Fresh Parsley, or to taste
1 Tablespoon Fresh Basil -  or to taste
Salt and pepper, to taste

Directions:
Cook pasta according to package directions. Drain and set aside.

Peel, devein and rinse the shrimp under cool water. Melt 1 Tbls butter over medium heat in a large sauté pan. Cook the shrimp in the butter until opaque, then remove from the heat, let cool a bit, then remove the tails. Chop into bite-sized pieces and set aside.

Finely chop the onion and mince the garlic, then sauté in the pan with another 2 Tablespoons butter and 2 Tablespoons olive oil. Saute until the onion is tender.

Pour in the wine, stirring for a minute or two, then add in the tomato sauce and stir until well mixed. Pour in the heavy cream and simmer.

Chop the herbs and add into the pan, stirring together. Add in the salt and pepper, then mix in the shrimp. Add the pasta into the sauce and combine.

Source: The Pioneer Woman cookbook, also found on ThePioneerWoman.com

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