SOUPS

When using a blender to puree hot liquids, pop open a corner of the lid to prevent the vacuum effect which could potentially cause hot liquid to explode. Always pulse first before pureeing.

Roasted Poblano and Corn Chowder

*1.5 cups chopped white onion

*2 large cloves of garlic, minced

*3 Tbsp butter

*6 cups fresh (or frozen, or canned, drained) corn

*4 cups chicken stock

*3 poblano chiles, roasted, seeded, chopped (to roast: coat with veggie oil and roast in oven until skin blackens and peels easily, can be done over a grill as well.)

* 1 cup heavy cream

*1.5 tsp salt (more as needed)

*1 small Serrano pepper, seeded, de-veined, minced (wear gloves! These will burn the skin!)

In a large stock pot, sautee onions, garlic, and Serrano pepper in butter until soft. Add corn and stock, bring to boil and reduce heat. Simmer for about 30 minutes, stirring occasionally. Puree (use blender, food processor, immersion blender, etc) until smooth (will still be slightly chunky, mostly the corn) and put back into the pot over medium heat. Add cream, poblanos, season to taste with salt and pepper, simmer another 15 minutes.

Garnish- puree sour cream, cilantro, water (little by little, to make smooth) into a cream. Use a squeeze bottle to squeeze garnish onto soup.

Lentil and Italian Sausage Soup

1/2 lb. of your favorite Italian sausage (if using links, chop or remove casing to get smaller pieces)

1 large onion, chopped

1 stalk celery, chopped

2 large cloves of garlic, minced

1 16 oz pkg dry lentils

2 medium sized carrots, shredded

6 cups water

6 cups chicken stock

1 28 oz can of diced tomatoes

1 Tbsp fresh chopped Italian flat leaf parsley

2 bay leaves

1/2 tsp dried oregano (double for fresh)

1/2 tsp dried thyme (double for fresh)

1/2 tsp dried basil (double for fresh)

salt and freshly cracked black pepper to taste

In a large stock pot, brown sausage. Add onion, celery, garlic, herbs and sweat until onion and celery are tender. Stir in lentils, carrot, tomatoes, water, and stock. Bring it all to a boil, then reduce heat and cover. Let simmer 2 1/2-3 hrs or until lentils are tender. Season to taste with salt and pepper.

Potato Leek Soup

3 Tbsp butter

3 leeks, thinly sliced (rinse sand out of layers under cold running water)

1 medium onion, chopped

3 lbs baby red potatoes, chopped

4 cups chicken stock

1 cup heavy cream

salt and pepper to taste

In stock pot, sautee onion and leeks in butter until soft and slightly browned. Add potatoes and stock. Cook over medium heat to steep potatoes until tender. Using a hand masher, mash potatoes until soup is thickened and consistency is thick. Stir frequently and turn down heat to prevent scorching. Add heavy cream and salt and pepper, let cook 15 more minutes to allow flavors to marry, stirring frequently. Garnish with shredded white cheddar, crisp bacon, or both. Yum.

Carrot and Ginger Soup

2 Tbsp butter

2 medium sized onions (or one large, I prefer sweet yellows), chopped

6 cups chicken stock

2 lbs carrots, grated (cooks faster!)

2 1/2 Tbsp freshly grated ginger

1 cup heavy cream

salt and white pepper to taste (white pepper gives a more uniform appearance to this soup, no black speckles)

In a stock pot, sautee onions in butter until soft. Add carrots, ginger, stock, bring to a boil. Reduce heat and cover, let simmer until carrots are tender. Puree using preferred method, until smooth. Return to pot and add cream and salt and pepper, let cook for about 15 more minutes.

Creamy Tomato Basil Soup

2 medium sized cloves of garlic, finely diced or minced

1/2 a medium onion, chopped

8 Roma tomatoes, peeled, seeded, chopped (or 2 large sized cans of diced tomatoes in juice)

4 cups tomato juices, preferrably from the chopped tomatoes, or regular tomato juice will do

1 cup chopped fresh basil, reserve a few leaves for garnish

1 cup heavy cream

1 stick butter plus 1 Tbsp

salt and freshly cracked black pepper to taste

In stock pot, saute the garlic and onion in the Tbsp of butter until tender. Add tomatoes and juice, let simmer for 30 minutes. Puree with the basil, return to heat and stir in cream and butter. Season to taste with salt and pepper, serve when butter is melted. For garnish, stack remaining basil leaves one on top of the other, roll them up into a tube shape, use a knife to slice the tube thinly. This is called a chiffonade, which turns the basil into lovely ribbons that are perfect for garnish.

Sexy French Chocolate Desserts

Tarte Au Chocolat

Tart Shell Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed

Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

Directions
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

Preheat the oven to 350 degrees F.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.


Mousse Au Chocolat

Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream

Directions
1. Whip the cream to soft peaks, then refrigerate.

2. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold (do not stir or whip!!)in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5. Spoon or pipe the mousse into a serving bowl or individual dishes. Trader Joe's has individual chocolate cups, I love useing those. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.


Basic Chocolate Truffles

Ingredients:
2/3 cup heavy cream
12 ounces semisweet chocolate, chopped into very small pieces
1 teaspoon vanilla extract
1/3 cup premium cocoa

Preparation:
In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the heat immediately. Add the chopped chocolate and vanilla extract and stir until the mixture – ganache - is completely smooth.
Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon, quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.
Makes 16 servings.


Eclairs Au Chocolate

Ingredients (for 20 eclairs):

Eclair Dough:
2/3 cup Milk2
2/3 cupWater
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Chocolate Icing:
5 oz. Unsweetened Chocolate
2oz. Butter
1/4 cup Water

Instructions:

Eclair Dough:
Preheat oven to 425°F
1. In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.
2. Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.
3. Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.
4. Take off flame. Add eggs, one at a time, stirring energetically.
5. Fill a baking sac with batter. Butter a baking sheet. Squeeze out "finger-sized eclairs" onto baking sheet, well-spaced.
6. Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open.

Chocolate Filling:
1. Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove.
2. In a bowl, whisk yolks and sugar until it whitens.
3. Slowly add flour, stirring.
4. Slowly add chocolate and milk, stirring until homogenous.
5. Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth.
6. When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs: Cut a small slit lengthwise, and then stuff with cream, using your baking sac or a small spoon.

Icing:
1. Melt chocolate with water in a small pot over a low flame.
2. Once melted add butter, whisking the whole time. Should look shiny and creamy!
3. Remove from heat. Spread a thin layer on each eclair, using a spatula.
4. Wait until icing hardens a bit to serve.

Beans Beans Beans!!!

Black Bean and Corn Salsa

1 cup sweet corn, fresh is better but canned will be fine, rinsed well.
1 cup cooked black beans, drained and rinsed
1/2 cup diced roma tomatoes, seeded
1 serrano chili, minced (use gloves when handling, wash hands immediately after handling)
1/2 bunch cilantro, washed and roughly chopped
2 tbsp lime juice
1 1/2 tbsp kosher salt (more or less to taste)
1 tsp white pepper
2 tsp cumin
2 tbsp olive oil

Combine ingredients, serve with tortilla chips or as a topping for chicken or fish.


Artichoke and Kidney Bean Paella

1 tbsp Olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 14.5 oz. can vegetable broth
1 cup uncooked long-grain rice
1 cup fresh or frozen peas
1/8 tsp. saffron
3 dashes of your favorite spicy red pepper sauce (Tobasco, Frank's, Cholula, etc.)
1 15 oz can dark red kidney beans, rinsed & drained (or 1 lb cooked beans, if using dried beans)
1 6 oz. jar marinated artichoke hearts, drained
salt and white pepper to taste

Heat oil in a 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3-4 minutes, stirring frequently, until crisp-tender. Stir in broth and rice. Heat to boiling and then reduce heat. Cover and simmer 15 minutes. Stir in remaining ingredients. Cook uncovered 5-10 more minutes, stirring occasionally, until rice and peas are tender.

Black Eyed Peas with Bacon


4 slices bacon, cut into 1-inch pieces
2 1/2 cups chicken broth
1 cup dried black-eyed peas (6 oz), sorted, rinsed
2 celery stalks, sliced (about 1 cup)
1 med. onion, chopped (1 cup)
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried savory leaves
1 clove garlic, finely chopped
3 medium carrots, thinly sliced (1 1/2 cups)
1 large green bell pepper, cut into 1-inch pieces
1/2 cup shredded pepper Jack cheese

1. In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.

2. In same skillet, heat broth, peas, celery, onion, savory and garlic to boiling. Boil uncovered 2 minutes. Reduce heat; cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).

3. Stir in carrots and bell pepper. Heat to simmering. Cover; simmer about 13 minutes, stirring occasionally, until vegetables are tender. Stir; sprinkle with cheese and bacon.

Asian Delights

Asparagus Chicken Stir Fry

1 tsp Thai red chile paste*
1 tsp fish sauce*
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1/4 cup chicken stock
6 ozs chicken breast, cut into 1 inch pieces
Cornstarch, as needed
2 cloves garlic, minced
1 chunk of ginger (about 1-inch thick), peeled & minced
1 - 2 Serrano peppers, seeds removed and minced, WASH hands thoroughly
8 ozs asparagus, trimmed and cut into 1 inch pieces (reserve tips)
1 medium red bell pepper, seeded and sliced into pieces the same size
2 scallions (green onions, spring onions), chopped into 1-inch pieces
Sesame oil, to taste
Peanut oil for deep-frying and stir-frying

Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside. Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and set aside. Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until fragrant. Add the asparagus pieces, saving tips for later.Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips.If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture. Add the scallions, sprinkle with sesame oil, and serve. Serves 3 to 4 as part of a multicourse meal.Add the scallions, sprinkle with sesame oil, and serve.

*Thai chili paste and fish sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking.

Chicken Teriyaki with Cashew Pineapple Rice

Sauce:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1-2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
Mix cornstarch and cold water in a cup and dissolve, this is called a slurry. Add to sauce in pan.
Heat until sauce thickens to desired thickness.
Add water to thin if your sauce is too thick.

Main Dish:

1 1/2 pound boneless chicken breast or chicken breast tenders

1 small can of crushed pineapple (drained)

3/4 cup cashew pieces

4 cups cooked rice

assortment of steamed vegetables (snow peas, carrots, zucchini, string beans, water chestnuts)

Grill your chicken while the rice is cooking and the vegetables are steaming. Once the rice is cooked, stir in the crushed pineapple and cashews. Serve the chicken over a mound of rice and vegetables and drizzle with the sauce.

Seared Ahi Tuna

2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice

Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel.

Wasabi Vinaigrette

2 teaspoons wasabi powder

2 teaspoons hot water
4 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
6 tablespoons olive oil (or other salad oil)

In a jar, combine wasabi powder and water. Let stand 5 minutes.
Add vinegars and whisk to combine.
Stir in oil and shake well to combine.

Autumn Delights

Autumn Potato Gratin

*4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
*2 cups heavy cream, plus some to cover
*4 tablespoons butter (1/2 stick)
*2 sprigs each fresh thyme, sage, and rosemary
*2 garlic cloves, cracked
*Salt and pepper
*1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Brussel Sprouts with Pancetta

*1 pound fresh Brussels sprouts, trimmed
*2 tablespoons olive oil
*3 ounces paper-thin slices pancetta, coarsely chopped
*2 garlic cloves, minced
*Salt and freshly ground black pepper
*3/4 cup chicken broth or stock

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve

Deep Dish Apple Pie

*4 pounds Granny Smith apples, peeled, quartered, and cored
*1 lemon, zested
*1 orange, zested
*2 tablespoons freshly squeezed lemon juice
*1 tablespoon freshly squeezed orange juice
*1/2 cup sugar, plus 1 teaspoon to sprinkle on top
*1/4 cup all-purpose flour
*1 teaspoon kosher salt
*3/4 teaspoon ground cinnamon
*1/2 teaspoon ground nutmeg
*1/8 teaspoon ground allspice
*Perfect Pie Crust, recipe follows
*1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust

1*2 tablespoons (1 1/2 sticks) very cold unsalted butter
*3 cups all-purpose flour
*1 teaspoon kosher salt
*1 tablespoon sugar
*1/3 cup very cold vegetable shortening
*6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yield: 2 (10-inch) crusts