Wednesday, July 1, 2009

Sweet Onion Chowder

Sweet Onion Chowder
Serves: 4 generously Start to Finish: Under 25 minutes
Morgan gives this:  and ½

 4 slices of bacon
 2 tablespoons of olive oil
 2 pounds (about 4 medium) Vidalia or other sweet onions
 3 cloves fresh garlic, minced, or 1 tablespoon bottled minced garlic
 2 cans (about 14 ounces each) fat-free chicken broth, or 4 cups homemade chicken stock
 2½ cups leftover mashed potatoes or reconstituted instant mashed potatoes, or 1 package (1 pound, 4 ounces) refrigerated mashed potatoes, such as Simply Potatoes
 2 cups frozen yellow corn kernels
 2 bay leaves
 ¼ teaspoon dried thyme
 ½ cup sour cream

1. Place the bacon on a microwave-safe plate and microwave until crisp, 3 to 4 minutes. Blot with a paper towel to remove any excess grease. Set aside.
2. Meanwhile, heat the oil in a 4½-quart Dutch oven or soup pot over medium heat. Peel the onions and coarsely chop them, adding them to the pot as you chop. When all of the onions have been added, raise the heat to medium-high and cook, stirring frequently, until they are tender, about 6 minutes.
3. Add the garlic to the soup pot. Cook, stirring, for 1 minute. Add the stock and stir well, scraping the bottom of the pot to remove any brown bits. Add the mashed potatoes, corn, bay leaves, thyme, and black pepper.
4. Cover the pot, raise the heat to high, and bring the soup to a boil. Meanwhile, coarsely crumble the bacon and set it aside. When the soup comes to a boil, remove the pot from the heat. Remove the bay leaves and stir in the sour cream until it is well combined. Serve at once, sprinkling the crumbled bacon on top.

Note: Tina the llama enjoys this as her evening meal.

Thursday, February 21, 2008


3 cups all purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 stick cold butter, cut into pieces
1 cup cold buttermilk
1 tsp flavor extract: lemon, vanilla, almond etc ( optional )
2 tsp. finely grated lemon rind or as desired ( optional )
extra melted butter and sugar fresh grated nutmeg ( optional )

Directions:Make dough (see for excellent instructions). Cut dough in half. Pat each dough part into a circle onto a lightly floured surface, about 1/2 inch thick. Or you can pat the circle directly on a greased baking sheet which I prefer. Brush top of dough with some melted butter. Sprinkle liberally with sugar. Grate on some nutmeg if desired ( totally optionally but I love it ).Using a sharp knife, cut circle into even wedges ( about 6 to 8 wedges ) cutting through the dough but not separating the pieces. Bake 425F about 15 to 20 minutes or golden and tested done. Remove scones to rack and separate completely when warm. Split in half and serve as desired.
Note: vary the flavor of scone dough by adding flavor extracts such as a tsp. of vanilla, almond, orange flower or rose water etc. Finely chopped candied fruits, nuts, raisins or currants are also nice additions to scone or even biscuit dough. There are other varieties of scones also. Some scones are baked on the griddle and are quite delicious. However, they are not as tender or flaky as other kinds of scones in my opinion.

Chicken a la King

3 tablespoons Unbleached flour
1 1/2 cups 2% milk
1 1/2 teaspoon Instant chicken bouillon
2 cups Cooked and cubed chicken
1 cup Frozen pea 1 jar
(2oz) pimento
1/8 teaspoon Pepper

Combine flour with 1/2 of the cup of cold milk in a covered container and shake well to prevent lumps. follow directions below.

Pour above into sauce pan along with the rest of the milk and the chicken add bouillon and water
Bring to a boil, stirring constantly until thick. Lower heat and add remaining ingredients.
Continue cooking till peas and chicken are heated through.

Saturday, August 25, 2007

core tabouleh

1/2 cup medium grain bulgur 1 1/4 cups water 4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches 1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes, 1/4 cup green onions chopped, white and some of the green, about 2 green onions 1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
For the dressing: 1/4 cup freshly squeezed lemon juice 1/4 teaspoon minced garlic Pinch kosher salt 1 tablespoon extra-virgin olive oil
Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.
In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.
Morph 4: Serve as a small side salad with fish

Tuesday, July 24, 2007

Panna Cotta

Panna Cotta

Prep Time: 5 MinutesCook Time: 10 Minutes
Ready In: 4 Hours 15 MinutesYields: 6 servings

1/3 cup skim milk
1 (.25 ounce) envelope
unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Sunday, April 8, 2007

Creme Brulee

Creme Brulee
Recipe courtesy Alton Brown, 2005

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Saturday, April 7, 2007

Seafood Fondue

lb. processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail - broiled OR ?
1/4 lb. crawfish tail meat - broiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley

-Combine all ingredients except red pepper and parsley in a saucepan.
-Heat on medium-low heat, stirring constantly, until cheese has melted.
-When ready to serve, garnish with red bell pepper and parsley.

Notes: Dip torn pieces of French or Italian bread in fondue.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Cajun Jambalaya

Cajun Jambalaya Recipe courtesy of Emeril Lagasse

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Wacky Cake

3 cups flour
2 cups sugar
1 tsp salt
4 1/2 TBLS dry cocoa
2 TBLS vanilla
2 TBLS vinegar
2 cups water

Bake in a 13x9 pan for 30 minutes. Add just time for layer cakes.

Shrimp Scampi

1 tablespoon olive or vegetable oil
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 medium green onion, thinly sliced (1 tablespoon)
1 clove garlic, finely chopped
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
1 tablespoon lemon juice
1/8 teaspoon salt
Grated Parmesan cheese, if desired

1. In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.