Chicken & Shrimp Soup
Ingredients
1 3lb chicken cup up
2 to 3 quarts of water
1 pound of small shrimp, cleaned
1 cup of mushrooms of choice, cleaned and sliced
1/3 lb of Chinese cellophane noodles
2 large onions, one diced and the other quartered
2 celery stalks, quartered
2 small bok choy cut into ribbons
4 scallions cut into 1/2 pieces
1 inch of fresh ginger thinly sliced
4 cloves or garlic, 2 smashed and 2 minced
2 teaspoons of sot sauce
1 teaspoon celery seeds
1 teaspoon black pepper corns
salt and pepper to taste
Directions
In a large pot place chicken, quartered onion and celery, the smashed garlic pepper corns and the ginger. Fill pot with water enough to cover the chicken by two inches. Bring to a boil, reduce heat and simmer for about two hours. You want the chicken to fall completely off the bones.
Remove chicken and set aside to cool. Strain stock and toss the solids, return stock to pot. And place all of the remain ingredients with the exception of the bok choy, scallions and shrimp.
Shred chicken and return meat to pot. Bring to boil, reduce heat and let simmer for another 1/2 hour. Next you need to time the following, based on the directions on the noodle package you want to add the shrimp at the last 3 minutes of the noodle cooking. Place noodles in soup, then the shrimp based on the cooking time of the noodles. Once done remove from heat and add the bok choy and scallions and serve.
Note: for a little heat add a whole chili pepper of choice at the last half hour of the simmer of the whole chicken. Put the chili in whole and cut small slits on the side of the chili.
Enjoy Cooking
Thursday, November 3, 2011
Wednesday, November 2, 2011
Chocolate Sandwich Cookies
I came across this recipe in error; I have been working on my recipes for pies, which is the bane of my existence. The fillings are not the problem; it is the crust that is the issue. So one night when I was working on a crust I came up with this dough, which is actually as a better cookie then a crust, so I though it would be great with a nice creamy chocolate filling to offset the non-sweetness of the cookie.
Chocolate Sandwich cookie
Ingredients
2 cups unbleached flour
1 stick of unsalted butter, diced and chilled
1/2 cup raw sugar
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
2 tablespoon half and half
Filling
1 cup dark chocolate chips or semi sweet
1 8oz tub of Mascarpone cheese
1 tablespoon unsalted butter
Directions
In the food processor place the dry ingredients and pulse to combine. Next pulse in the butter until crumbs form, like a pie dough. Now turn on the processor and add the cream and vanilla , once the dough is almost together, remove from processor and roll into a ball. Divide into two, fallen into disc, wrap in plastic and chill for about an hour in the fridge.
Next roll out the dough the same way you would pie crust to about a little less than 1/8 inch thick. Now cut out the desired shape with a cookie cutter, i use scalped circle but any shape will work. place on a parchment lined cookie sheet and place back in the fridge for an additional hour.
Preheat oven to 325 degrees
In a small bowl whisk together the egg yolks, half and half and brush on the top of the cookies.
Bake cookies for about 15 to 20 minutes or until light golden brown.
Transfer to a cooling rack.
While the cookies are cooling, place chocolate and butter in a double boiler and heat until almost all the chocolate is melted, remove from heat, add Mascarpone cheese and with a handle held mixer beat until smooth and creamy. NOTE: the Mascarpone should be a room temp so that it does not seize the melted chocolate.
Next spread the chocolate cream on one cookie and place another cookie on top and squeeze to close. Place on a parchment line cookie sheet and chill for at least an hour for the cream to set, enjoy.
Enjoy Cooking
Tuesday, November 1, 2011
Sugar Cookies
I have been getting allot of emails for a sugar cookie recipe. I have not posted one since it so basic and it is every cookbook, on the back of butter wrappers and so forth. But here is my twist on the basic sugar cookie recipe, enjoy.
Sugar Cookies
Ingredients
2 cups unbleached flour
1 cup of raw sugar
1 1/2 sticks of unsalted butter, room temp
1/4 cup key lime juice
2 tablespoon of key lime zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
In the stand mixer cream together the butter and the sugar. In another bowl sift together the flour, salt and baking powder. Next add the key lime zest,followed by the key lime juice and the vanilla extract. Once creamy and fluff, slowly add the flour mixture. Remove dough from bowl, wrap in plastic and place in the fridge for at least 2 hours.
Preheat oven to 325 degrees
Divide dough into quarters and roll out to 1/8 to 1/4 thick and cut out into the shape of choice.
Place cookies on parchment lined cookie sheets and bake for about 12 to 15 minutes depending on thickness or until golden brown on the edges. Transfer to cooling rack and decorate as you wish. I often just dust with powdered sugar or make a simple butter cream frosting to mimic a key lime pie.
Enjoy Cooking
Sugar Cookies
Ingredients
2 cups unbleached flour
1 cup of raw sugar
1 1/2 sticks of unsalted butter, room temp
1/4 cup key lime juice
2 tablespoon of key lime zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
In the stand mixer cream together the butter and the sugar. In another bowl sift together the flour, salt and baking powder. Next add the key lime zest,followed by the key lime juice and the vanilla extract. Once creamy and fluff, slowly add the flour mixture. Remove dough from bowl, wrap in plastic and place in the fridge for at least 2 hours.
Preheat oven to 325 degrees
Divide dough into quarters and roll out to 1/8 to 1/4 thick and cut out into the shape of choice.
Place cookies on parchment lined cookie sheets and bake for about 12 to 15 minutes depending on thickness or until golden brown on the edges. Transfer to cooling rack and decorate as you wish. I often just dust with powdered sugar or make a simple butter cream frosting to mimic a key lime pie.
Enjoy Cooking
Raspberry Nut Pinwheel cookies
Here is a cookie recipe that i created for a contest i entered a few years back. I came in second, again, i was told there where too many steps. It is true it is a 2 day cookie, but it is so worth it. This is going to be on my Thanksgiving menu this year, all my deserts will have a pinwheel theme.
Raspberry Nut Pinwheel Cookies
Ingredients
2 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp
1/2 cup raw sugar
1/2 light brown sugar
2 eggs
1 teaspoon salt
1/2 teaspoon baking soda
1 jar of raspberry preserves
1 cup of chopped hazelnuts
Directions
In the stand mixer cream together the butter and the sugars. In another bowl sift together the remaining dry ingredients. After butter mixer is light and creamy, add the eggs, one at a time to the mixture. Reduce the speed on the mixer to a lower speed once the eggs are creamed in and slowly add the flour mixture. Once combined, remove from the bowl, divide into two balls, wrap in plastic wrap and place in the fridge overnight.
Next day roll out the two dough balls into a 10 x 12 inch sheet: note, roll out onto parchment it will make it easier to roll up later. Place dough sheet on cookie sheets and place back into the fridge to re-cool, about an hour.
Remove from fridge and spread each sheet with raspberry preserves and then sprinkle the preserves with the nuts. Roll up the sheets on the long side. Wrap in plastic wrap and place them back into the fridge and again for another hour.
Preheat oven to 350 degrees
Remove logs from fridge, remove plastic wrap and cut logs into 1/4 inch slices. Place slices onto a parchment lined cookie sheet and bake for 15 minutes or until the edges of the cookies turn golden brown.
Remove bake cookies to cooling rack - and enjoy
Enjoy Cooking
Raspberry Nut Pinwheel Cookies
Ingredients
2 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp
1/2 cup raw sugar
1/2 light brown sugar
2 eggs
1 teaspoon salt
1/2 teaspoon baking soda
1 jar of raspberry preserves
1 cup of chopped hazelnuts
Directions
In the stand mixer cream together the butter and the sugars. In another bowl sift together the remaining dry ingredients. After butter mixer is light and creamy, add the eggs, one at a time to the mixture. Reduce the speed on the mixer to a lower speed once the eggs are creamed in and slowly add the flour mixture. Once combined, remove from the bowl, divide into two balls, wrap in plastic wrap and place in the fridge overnight.
Next day roll out the two dough balls into a 10 x 12 inch sheet: note, roll out onto parchment it will make it easier to roll up later. Place dough sheet on cookie sheets and place back into the fridge to re-cool, about an hour.
Remove from fridge and spread each sheet with raspberry preserves and then sprinkle the preserves with the nuts. Roll up the sheets on the long side. Wrap in plastic wrap and place them back into the fridge and again for another hour.
Preheat oven to 350 degrees
Remove logs from fridge, remove plastic wrap and cut logs into 1/4 inch slices. Place slices onto a parchment lined cookie sheet and bake for 15 minutes or until the edges of the cookies turn golden brown.
Remove bake cookies to cooling rack - and enjoy
Enjoy Cooking
Grandma's Clam Chowder
I have been working up my menu for Thanksgiving and i have been pour over recipes. When going through my grandmothers cook book i came across this chowder, it was written on a piece paper that was stuck in the book, but it took me awhile to figure out the recipe since it was written in English, Spanish and a bit of French. It is a new take on the Manhattan clam chowder. Enjoy.
Grandma's Clam Chowder
Ingredients
4 cups of raw clams after they have been cleaned and removed from shells, diced
8 cups of clam juice - when shucking the clams you should get between 6 and 8 cups from them, if not use store bought juice
4 cups heavy cream
2 cups rock shrimp, shelled and cleaned
1 cups andouille sausage, diced
2 cups fresh chopped tomatoes
2 cups of diced potatoes
2 onions diced
6 tablespoons butter
4 stalks of celery, diced
2 carrots, diced
1/4 cup chopped parsley
4 sprigs of fresh thyme
2 cloves of garlic, minced
Salt and pepper to taste.
Directions
First divide the veggies in half and place into two bowls: this is the onions, carrots celery and potatoes.
In a skillet over medium heat melt 1 tablespoon butter. Next add one of the bowls of veggies and saute them until soft about 6 to 10 minutes. Remove from the heat, once cool enough to handle, puree them in the food processor and set aside.
In a large soup pot place 1 tablespoon of butter and melt over medium high heat. Add the remaining bowl of veggies to the pot and saute for 5 minutes. Now add the clam juice to the pot and long with the pureed veggies and the tomatoes, bring to a boil. Reduce heat to a simmer and adding the thyme and the garlic. Simmer for about an hour until the potatoes are soft.
While the soup is simmering place 1 tablespoon of butter in the skillet over medium high heat to melt, next add the diced sausage and saute until brown and crispy.
After the soup has simmer for about an hour add the diced clams and shrimp to the soup, along with the parsley and simmer for an addition 10 to 12 minutes.
Next add the remaining butter, heavy cream and the sausage to the pot and simmer for an additional 5 to 10 minutes. Remove from the heat, remove the thyme sprigs and serve, garnish with some fresh parsley
Serve with a nice baguette and some brie.
Enjoy Cooking
Grandma's Clam Chowder
Ingredients
4 cups of raw clams after they have been cleaned and removed from shells, diced
8 cups of clam juice - when shucking the clams you should get between 6 and 8 cups from them, if not use store bought juice
4 cups heavy cream
2 cups rock shrimp, shelled and cleaned
1 cups andouille sausage, diced
2 cups fresh chopped tomatoes
2 cups of diced potatoes
2 onions diced
6 tablespoons butter
4 stalks of celery, diced
2 carrots, diced
1/4 cup chopped parsley
4 sprigs of fresh thyme
2 cloves of garlic, minced
Salt and pepper to taste.
Directions
First divide the veggies in half and place into two bowls: this is the onions, carrots celery and potatoes.
In a skillet over medium heat melt 1 tablespoon butter. Next add one of the bowls of veggies and saute them until soft about 6 to 10 minutes. Remove from the heat, once cool enough to handle, puree them in the food processor and set aside.
In a large soup pot place 1 tablespoon of butter and melt over medium high heat. Add the remaining bowl of veggies to the pot and saute for 5 minutes. Now add the clam juice to the pot and long with the pureed veggies and the tomatoes, bring to a boil. Reduce heat to a simmer and adding the thyme and the garlic. Simmer for about an hour until the potatoes are soft.
While the soup is simmering place 1 tablespoon of butter in the skillet over medium high heat to melt, next add the diced sausage and saute until brown and crispy.
After the soup has simmer for about an hour add the diced clams and shrimp to the soup, along with the parsley and simmer for an addition 10 to 12 minutes.
Next add the remaining butter, heavy cream and the sausage to the pot and simmer for an additional 5 to 10 minutes. Remove from the heat, remove the thyme sprigs and serve, garnish with some fresh parsley
Serve with a nice baguette and some brie.
Enjoy Cooking
Monday, October 31, 2011
Vegetable Stew
I am making this soup today. I like this soup since i can adapt the veggies to what is currently in season.
Vegetable Stew
Ingredients
3 cups of veggie stock, low salt
24 to 36 pearl onions, skinned
2 cups parsnips, 1/2 inch dice
2 cups of button mushrooms
2 cups of fennel bulbs, diced
1 can of diced tomatoes, 15oz
1/3 cup raisins
3 cloves of garlic, minced
2 tablespoon tomato paste
4 tablespoons olive oil
1/4 cup dry white wine
juice of one lemon
6 sprigs of fresh thyme
6 sprigs of fresh parsley
4 bay leaves
1 teaspoon coriander seeds
1 teaspoon black peppercorns
salt and pepper to taste
Directions
Whisk together the stock, tomato paste, wine and lemon juice. Place seeds and peppercorns in a tea ball.
In a large deep skillet place 2 table spoons of olive oil and the pearl onions over medium high heat, saute until golden brown. Next add the parsnips and garlic, saute for an additional minute. Now add the tomatoes, mushrooms and spices, including the sprigs, saute for an additional 3 minutes. Now add the liquid mixture, bring to a boil, reduce heat and simmer for about 25 to 30 minutes until veggies are tender.
While the stew is simmering, place another skillet over medium high heat with 2 table spoons of olive oil and the fennel and saute until golden. Remove from heat and add the raisins and set aside.
Once the veggies in the other skillet are tender, add the saute fennel and raisins to skillet and simmer for an additional 5 minutes.
Remove sprigs, tea ball and bay leaves from stew; garnish with fresh parsley and serve with a nice baguette.
Enjoy Cooking
Vegetable Stew
Ingredients
3 cups of veggie stock, low salt
24 to 36 pearl onions, skinned
2 cups parsnips, 1/2 inch dice
2 cups of button mushrooms
2 cups of fennel bulbs, diced
1 can of diced tomatoes, 15oz
1/3 cup raisins
3 cloves of garlic, minced
2 tablespoon tomato paste
4 tablespoons olive oil
1/4 cup dry white wine
juice of one lemon
6 sprigs of fresh thyme
6 sprigs of fresh parsley
4 bay leaves
1 teaspoon coriander seeds
1 teaspoon black peppercorns
salt and pepper to taste
Directions
Whisk together the stock, tomato paste, wine and lemon juice. Place seeds and peppercorns in a tea ball.
In a large deep skillet place 2 table spoons of olive oil and the pearl onions over medium high heat, saute until golden brown. Next add the parsnips and garlic, saute for an additional minute. Now add the tomatoes, mushrooms and spices, including the sprigs, saute for an additional 3 minutes. Now add the liquid mixture, bring to a boil, reduce heat and simmer for about 25 to 30 minutes until veggies are tender.
While the stew is simmering, place another skillet over medium high heat with 2 table spoons of olive oil and the fennel and saute until golden. Remove from heat and add the raisins and set aside.
Once the veggies in the other skillet are tender, add the saute fennel and raisins to skillet and simmer for an additional 5 minutes.
Remove sprigs, tea ball and bay leaves from stew; garnish with fresh parsley and serve with a nice baguette.
Enjoy Cooking
Paprika Chicken
I was going through my files and i came across this recipe that i created about 2 years ago. It is a really simple dish and very filling, enjoy.
Paprika Chicken
Ingredients
3 to 4 lb chicken cut up
2 cups of chicken stock, low salt
2 cups of red bliss potatoes, 1 inch dice
2 cups of cauliflower florets
1/2 cup sour cream or plain yogurt
1 large onion diced
1 can of diced tomatoes, 15oz
4 tablespoons olive oil
4 cloves of garlic minced
2 tablespoon of paprika
1 tablespoon flour
salt and pepper to taste
Directions
Preheat oven to 400 degrees
In a large deep casserole add 2 tablespoons of the oil and place on a medium high heat, working a few pieces a time brown the chicken on each side, about 5 minutes and set aside. While you are browning the chicken place the cauliflower in a zip lock bag along with the 2 tablespoons of oil and one of the cloves of garlic: shake to coat. Pour the contents onto a parchment lined baking sheet and place in the oven for about 35 minutes, you want the florets to get a nice char.
After all the chicken is done, add the onions to the casserole and cook until soft. Next add the potatoes, reduce heat and saute the potatoes until they begin to soften. Remove potatoes and add the paprika and flour, stir to combine. Next add the chicken stock, tomatoes, salt and pepper, raise heat and bring to a boil. Lower heat and return the potatoes and the chicken to the casserole, cover and simmer until potatoes and chicken are done.
Now remove chicken from casserole and place on a deep platter. Now add the sour cream or yogurt to casserole, stir to combine. Now add the cauliflower to the casserole and simmer to warm, about 2 minutes. Pour the sauce, potatoes and cauliflower over chicken and serve.
Enjoy Cooking
Paprika Chicken
Ingredients
3 to 4 lb chicken cut up
2 cups of chicken stock, low salt
2 cups of red bliss potatoes, 1 inch dice
2 cups of cauliflower florets
1/2 cup sour cream or plain yogurt
1 large onion diced
1 can of diced tomatoes, 15oz
4 tablespoons olive oil
4 cloves of garlic minced
2 tablespoon of paprika
1 tablespoon flour
salt and pepper to taste
Directions
Preheat oven to 400 degrees
In a large deep casserole add 2 tablespoons of the oil and place on a medium high heat, working a few pieces a time brown the chicken on each side, about 5 minutes and set aside. While you are browning the chicken place the cauliflower in a zip lock bag along with the 2 tablespoons of oil and one of the cloves of garlic: shake to coat. Pour the contents onto a parchment lined baking sheet and place in the oven for about 35 minutes, you want the florets to get a nice char.
After all the chicken is done, add the onions to the casserole and cook until soft. Next add the potatoes, reduce heat and saute the potatoes until they begin to soften. Remove potatoes and add the paprika and flour, stir to combine. Next add the chicken stock, tomatoes, salt and pepper, raise heat and bring to a boil. Lower heat and return the potatoes and the chicken to the casserole, cover and simmer until potatoes and chicken are done.
Now remove chicken from casserole and place on a deep platter. Now add the sour cream or yogurt to casserole, stir to combine. Now add the cauliflower to the casserole and simmer to warm, about 2 minutes. Pour the sauce, potatoes and cauliflower over chicken and serve.
Enjoy Cooking
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