A farmers market or roadside stand is the best source for sweet corn. The natural sugars in the corn begin converting to starch the minute the ears are picked, so freshness is critical. Look for cobs with crisp green husks and dry, brownish silk that extends out the top (yellowish silk marks an immature ear). The kernels should be tightly packed in even rows and look plump and juicy.
Ingredients:
1/4 cup plus 1 Tbs. olive oil
2 Tbs. minced fresh basil
Salt and freshly ground pepper, to taste
18 medium shrimp, peeled and deveined
1 yellow onion, diced
2 russet potatoes, peeled and cut into 1-inch cubes
5 cups milk
1 cup heavy cream
3 ears of corn, kernels removed
3 bacon slices, cooked and chopped
1/4 tsp. cayenne pepper
Lime slices for garnish
Directions:
In a bowl, combine the 1/4 cup olive oil, the basil, salt and pepper. Add the shrimp, stir to coat and refrigerate for 30 minutes. In a Dutch oven or soup pot over medium heat, warm the 1 Tbs. oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the potatoes and cook for 2 minutes. Add the milk and cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Add the corn and bacon and cook for 5 minutes. Using a slotted spoon, transfer 2 cups of the soup mixture to a bowl. Using an immersion blender, puree the remaining soup until smooth. Stir in the reserved soup mixture, the cayenne, salt and pepper and keep warm. Heat a grill pan over medium-high heat. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the pan and cook for 2 to 3 minutes per side. Ladle the chowder into warmed bowls. Garnish with the shrimp skewers and lime slices and serve immediately. Serves 6.
Williams-Sonoma Kitchen.
January 23, 2008
Chicken and Corn Chowder
Chunks of chicken transform this hearty chowder into a main-course soup. Round out the meal with a loaf of crusty bread and a simple green salad.
Ingredients:
4 bacon slices, chopped
1 large red bell pepper, seeded and chopped
4 cups fresh or frozen corn kernels
3/4 lb potatoes, cut into 1/2-inch chunks
3 cups chicken broth
1/2 cup dry white wine
3/4 lb. boneless, skinless chicken, cut into 1/2-inch chunks
6 green onions, white and pale green parts, thinly sliced
3 Tbs. minced fresh thyme
2½ cups half-and-half
Salt and freshly ground pepper, to taste
Directions:
Cook the bacon in a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan. Cook the vegetables and chicken. Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes. Finish the chowder. Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4. Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Ingredients:
4 bacon slices, chopped
1 large red bell pepper, seeded and chopped
4 cups fresh or frozen corn kernels
3/4 lb potatoes, cut into 1/2-inch chunks
3 cups chicken broth
1/2 cup dry white wine
3/4 lb. boneless, skinless chicken, cut into 1/2-inch chunks
6 green onions, white and pale green parts, thinly sliced
3 Tbs. minced fresh thyme
2½ cups half-and-half
Salt and freshly ground pepper, to taste
Directions:
Cook the bacon in a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan. Cook the vegetables and chicken. Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes. Finish the chowder. Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4. Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Roasted Tomato Soup with Tiny Meatballs and Rice
Intensely flavored roasted tomatoes and extra-virgin olive oil give this soup a wonderfully fruity flavor. The tomato base can be made up to 1 week in advance and frozen.
Ingredients:
4 lb. ripe tomatoes, halved crosswise
1 large sweet onion such as Vidalia, cut into wedges
1/2 cup extra-virgin olive oil
2 fresh thyme sprigs
1 fresh rosemary sprig
3/4 cup coarse fresh bread crumbs
1 1/2 cups water
1/2 lb. ground veal, turkey or lean pork
1 egg
1/4 cup grated Parmesan cheese
1 Tbs. torn fresh sage leaves
1 tsp. salt, plus salt, to taste
Freshly ground pepper, to taste
1/3 cup arborio rice
About 2 cups beef or vegetable stock, or canned broth
1/3 cup firmly packed fresh flat-leaf parsley leaves
1 orange zest strip, 3 inches long and 1/2 inch wide
1 garlic clove
Directions:
Preheat an oven to 400°F. Arrange the tomato and onion pieces, cut sides down, on a large baking sheet. Drizzle with the olive oil and lay the thyme and rosemary sprigs on top. Roast until the tomatoes begin to char and the onions are tender, about 45 minutes. Remove from the oven and let cool slightly.
Meanwhile, make the meatballs: In a bowl, combine the bread crumbs and 1/2 cup of the water. Let soften, about 5 minutes. Add the meat, egg, cheese, sage, 1 tsp. of the salt and pepper. Using your hands, mix well. Cover and refrigerate for 1 hour.
While the meat is chilling, cook the rice: In a heavy saucepan over high heat, bring the remaining 1 cup water to a boil. Add the rice, reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed, about 15 minutes.
Pass the tomatoes, onion and juices through a food mill placed over a large bowl. Discard the solids. (Alternatively, puree in a food processor, then pass the puree through a fine-mesh sieve into a large bowl.) Measure the tomato mixture; you should have about 6 cups. Add enough stock to measure 8 cups total. Transfer to a large saucepan and place over medium heat. Bring to a simmer, reduce the heat to very low and cover.
Shape the meat mixture into tiny balls each about 3/4 inch in diameter. You should have about 25 meatballs. Slip the meatballs into the broth, re-cover, raise the heat to low and simmer gently until cooked through, about 5 minutes. Add the rice and heat through. Season with salt and pepper. While the rice is heating, on a cutting board, finely chop together the parsley, orange zest and garlic.
Ladle the soup into warmed bowls, distributing the meatballs evenly. Sprinkle with a little of the parsley mixture and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).
Ingredients:
4 lb. ripe tomatoes, halved crosswise
1 large sweet onion such as Vidalia, cut into wedges
1/2 cup extra-virgin olive oil
2 fresh thyme sprigs
1 fresh rosemary sprig
3/4 cup coarse fresh bread crumbs
1 1/2 cups water
1/2 lb. ground veal, turkey or lean pork
1 egg
1/4 cup grated Parmesan cheese
1 Tbs. torn fresh sage leaves
1 tsp. salt, plus salt, to taste
Freshly ground pepper, to taste
1/3 cup arborio rice
About 2 cups beef or vegetable stock, or canned broth
1/3 cup firmly packed fresh flat-leaf parsley leaves
1 orange zest strip, 3 inches long and 1/2 inch wide
1 garlic clove
Directions:
Preheat an oven to 400°F. Arrange the tomato and onion pieces, cut sides down, on a large baking sheet. Drizzle with the olive oil and lay the thyme and rosemary sprigs on top. Roast until the tomatoes begin to char and the onions are tender, about 45 minutes. Remove from the oven and let cool slightly.
Meanwhile, make the meatballs: In a bowl, combine the bread crumbs and 1/2 cup of the water. Let soften, about 5 minutes. Add the meat, egg, cheese, sage, 1 tsp. of the salt and pepper. Using your hands, mix well. Cover and refrigerate for 1 hour.
While the meat is chilling, cook the rice: In a heavy saucepan over high heat, bring the remaining 1 cup water to a boil. Add the rice, reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed, about 15 minutes.
Pass the tomatoes, onion and juices through a food mill placed over a large bowl. Discard the solids. (Alternatively, puree in a food processor, then pass the puree through a fine-mesh sieve into a large bowl.) Measure the tomato mixture; you should have about 6 cups. Add enough stock to measure 8 cups total. Transfer to a large saucepan and place over medium heat. Bring to a simmer, reduce the heat to very low and cover.
Shape the meat mixture into tiny balls each about 3/4 inch in diameter. You should have about 25 meatballs. Slip the meatballs into the broth, re-cover, raise the heat to low and simmer gently until cooked through, about 5 minutes. Add the rice and heat through. Season with salt and pepper. While the rice is heating, on a cutting board, finely chop together the parsley, orange zest and garlic.
Ladle the soup into warmed bowls, distributing the meatballs evenly. Sprinkle with a little of the parsley mixture and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).
Mexican Meatball Soup
You can prepare the meatballs in advance and freeze them in an airtight container for up to 3 months. To use, defrost in the refrigerator overnight. Add to the soup as directed below.
Ingredients:
2 zucchini, coarsely chopped
3 celery stalks, coarsely chopped
2 1/2 cups beef stock
1 can (14 1/2 oz.) whole plum tomatoes, coarsely chopped, with juices
2 Tbs. tomato paste
1 yellow onion, chopped
4 1/2 tsp. minced fresh oregano
1 tsp. chili powder
Salt, to taste, plus 1 1/2 tsp.
1 lb. ground beef
1 egg, lightly beaten
1/4 cup fresh bread crumbs
1 tsp. freshly ground pepper
Directions:
Make the soup baseIn a large saucepan over medium heat, combine the zucchini, celery, stock, tomatoes and their juices, tomato paste, all but 2 Tbs. of the onion, 1/2 tsp. of the oregano, the chili powder and 1 cup water. Bring to a boil, reduce the heat to low and simmer, uncovered, until the vegetables are soft and the flavors are blended, about 30 minutes. Season with salt. Prepare the meatballsMeanwhile, in a bowl, combine the ground beef, egg, bread crumbs, the remaining 2 Tbs. onion, the remaining 4 tsp. oregano, the 1 1/2 tsp. salt and the pepper. Mix gently with your hands, then shape into balls about 1 inch in diameter. Set aside. Finish the soupWhen the soup base is ready, using a large spoon, gently slide the meatballs into the simmering stock. Cook until opaque throughout, 7 to 9 minutes. Ladle the soup into soup bowls and serve. Serves 4. Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
Ingredients:
2 zucchini, coarsely chopped
3 celery stalks, coarsely chopped
2 1/2 cups beef stock
1 can (14 1/2 oz.) whole plum tomatoes, coarsely chopped, with juices
2 Tbs. tomato paste
1 yellow onion, chopped
4 1/2 tsp. minced fresh oregano
1 tsp. chili powder
Salt, to taste, plus 1 1/2 tsp.
1 lb. ground beef
1 egg, lightly beaten
1/4 cup fresh bread crumbs
1 tsp. freshly ground pepper
Directions:
Make the soup baseIn a large saucepan over medium heat, combine the zucchini, celery, stock, tomatoes and their juices, tomato paste, all but 2 Tbs. of the onion, 1/2 tsp. of the oregano, the chili powder and 1 cup water. Bring to a boil, reduce the heat to low and simmer, uncovered, until the vegetables are soft and the flavors are blended, about 30 minutes. Season with salt. Prepare the meatballsMeanwhile, in a bowl, combine the ground beef, egg, bread crumbs, the remaining 2 Tbs. onion, the remaining 4 tsp. oregano, the 1 1/2 tsp. salt and the pepper. Mix gently with your hands, then shape into balls about 1 inch in diameter. Set aside. Finish the soupWhen the soup base is ready, using a large spoon, gently slide the meatballs into the simmering stock. Cook until opaque throughout, 7 to 9 minutes. Ladle the soup into soup bowls and serve. Serves 4. Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
Soup warms the Soul on a cold winter day
If it's cold where you are (like it is where I am), well grab yourself the latest issue of Cooks Illustrated and a warm blanket. I have a copy of the Winter 2008 issue and it's HOT stuff! It's all about "Soups & Stews". One word sums it all up "YUMMY". Nothing is more warming to the soul on a cold winter day than a rich hearty soup. Gather your family together for a delicious bowl of home made soup accompanied with a think slice of a warm crusty peasant bread.
January 22, 2008
Le Creuset vs Tramontina Cookware
I've been wanting a Le Creuset Dutch Oven for ages. I've always told myself that they were too expensive. I went along with the recommendation from Cooks Illustrated on purchasing a 6½ quart round Dutch oven by Tramontina (see the red one...I bought it back in November) and have used it several times and have been VERY happy with it's performance.
The Tramontina Dutch oven was a huge savings over the Le Creuset Dutch oven. I paid $60 for the 6½ quart Tramontina Dutch oven versus the hefty price tag of $270.00 for the 5½ quart and $315.00 for the 7¼ quart Dutch Oven. I love this shade of blue (it's called Caribbean) and Le Creuset is running a special on their smaller soup pots. With our upcoming vacation to the Caribbean, I thought that this color was just what I needed to add something bright and cheerful to my kitchen. So I spent my Christmas money on a soup pot...that's okay, I like soup :-) The other thing to keep in mind is that Tramontina is made in China and Le Creuset is made in France. I know that many of us (yes even myself) are trying to avoid buying items that are made in China but sometimes that just can not be helped. When the savings is so dramatic, you really can't help but to buy the less expensive brand...especially when it comes so highly recommended by such a highly respected magazine such as Cooks IllustratedHow much cookware do you own?
Lets face it, there are those of us that love to bake and cook and those that don't. With my passion for cooking comes this need for the right tools for the job. I have amassed a collection of bakeware and cookware that has spread past my kitchen being able to contain it all. One thing that my kitchen is no longer able to store is my collection of decorative cake pans and spring form pans. I own a wide variety of spring form pans of various sizes and they have all come in very handy! I have cake pans in all sorts of shapes and even many different types of bundt cake pans. And lets not even start with the muffin tins, popover tins and mini tart tins (insert eye roll here). I can say in my defense that I have used them all at one time or another. I've even used my cupcake trees :-)
Roasting pans...how many of these do I really need? I have 3 of those enamel coasted metal roasters in various sizes, and 4 clay roasters of various sizes. I have no plans of getting rid of the clay roasters (I really enjoy cooking in them) but I am going to take all of my enamel roasters in to the Thrift Shop and sell them off. How many food items can I roast at one time anyway? Besides I have 2 of those open type roasting pans (they are a medium and large size) and I've been pretty happy with them. So the enameled metal roasters are out of here! I need to call my Mom and see if she would like a small one (I bet she would).
Roasting pans...how many of these do I really need? I have 3 of those enamel coasted metal roasters in various sizes, and 4 clay roasters of various sizes. I have no plans of getting rid of the clay roasters (I really enjoy cooking in them) but I am going to take all of my enamel roasters in to the Thrift Shop and sell them off. How many food items can I roast at one time anyway? Besides I have 2 of those open type roasting pans (they are a medium and large size) and I've been pretty happy with them. So the enameled metal roasters are out of here! I need to call my Mom and see if she would like a small one (I bet she would).
January 14, 2008
On line shopping...
One of the gifts that I received for Christmas is a gift card to Williams-Sonoma. There are 1001 things that I could spend my gift card on, but alas I can only pick a handful, besides-I'd have a pretty tough time storing 1001 items :-D (that smiley is me giggling and the very thought of going on a shopping spree at Williams-Sonoma.
There are obscure items such the Olive/Cherry pitting tool which in its self is pretty unique tool and I just might have a use for it. There's the Scone pan...do I really need it? No not really. I've been making scones for years, rolling them out and cutting them into pie shaped wedges (by hand) and baking them on a baking stone. I don't know why I even considered buying a scone pan, maybe because it's rather novel idea scones that bake in a shaped pan- I've taken it out of my shopping cart but the pitting tool stays :-). I'm in no hurry to buy anything and my gift card doesn't expire nor does it diminish in value over time. So for now, I'll wait...
There are obscure items such the Olive/Cherry pitting tool which in its self is pretty unique tool and I just might have a use for it. There's the Scone pan...do I really need it? No not really. I've been making scones for years, rolling them out and cutting them into pie shaped wedges (by hand) and baking them on a baking stone. I don't know why I even considered buying a scone pan, maybe because it's rather novel idea scones that bake in a shaped pan- I've taken it out of my shopping cart but the pitting tool stays :-). I'm in no hurry to buy anything and my gift card doesn't expire nor does it diminish in value over time. So for now, I'll wait...
January 10, 2008
The new coffee pot
So here it is...the NEW coffee pot! I looked in amost every retail store in Rapid City that sells coffee pots and this is what I ended up with. I found this little gem at Target for $40 LESS than the same item at Lowes.
January 9, 2008
Aprons
There are different kinds of cookware for various kinds of cooking and that they come in all shapes and sizes, I've know this from a young age. I've been teaching my children about these sort of things and how important it is to wear an apron while cooking.
I had ran into an acquaintance yesterday, the woman was ranting about all kinds of things and during her angry diatribe she went on about how she gets grease splatters all over her clothes when she cooks hamburger and how her husband is getting angry with her at her constant complaining at how cooking ruins her clothes. That he's angry with her demanding to have a new outfit every week. Apparently she took great offence at him offering her the idea of wearing an apron while in the kitchen preparing food. She had asked me what I would do in such a situation ( keep in mind that this person is an acquaintance and does not know me other than being a volunteer in the military community) I told her that I actually wear an apron because I like to protect my clothing from such things as splattering sauces and oils. That I'm a messy cook and that I need to wear an apron, LOL!
Apparently that was NOT the reply she thought that she would get from me. So much so that she started in with some nasty remarks about the store that I recommended she look at for buying herself a nice quality apron. Lets face it, some of us wear aprons and some don't. It's right in tune with the same concept as having babies and toddlers wearing bibs while they eat- to keep their clothes from getting soiled from food. I don't think that anything that I said was going to make that woman happy- all she wanted was for me to agree with her that cooking sucked and that she has every right to buy a complete new outfit every week. I'm sorry but I can't agree to that, not when a $20 apron would suffice at protecting her clothes. The one you see here is from when I made the chocolate volcano cakes....needless to say, I was quite the sweet chocolaty mess :-)
I had ran into an acquaintance yesterday, the woman was ranting about all kinds of things and during her angry diatribe she went on about how she gets grease splatters all over her clothes when she cooks hamburger and how her husband is getting angry with her at her constant complaining at how cooking ruins her clothes. That he's angry with her demanding to have a new outfit every week. Apparently she took great offence at him offering her the idea of wearing an apron while in the kitchen preparing food. She had asked me what I would do in such a situation ( keep in mind that this person is an acquaintance and does not know me other than being a volunteer in the military community) I told her that I actually wear an apron because I like to protect my clothing from such things as splattering sauces and oils. That I'm a messy cook and that I need to wear an apron, LOL!
Apparently that was NOT the reply she thought that she would get from me. So much so that she started in with some nasty remarks about the store that I recommended she look at for buying herself a nice quality apron. Lets face it, some of us wear aprons and some don't. It's right in tune with the same concept as having babies and toddlers wearing bibs while they eat- to keep their clothes from getting soiled from food. I don't think that anything that I said was going to make that woman happy- all she wanted was for me to agree with her that cooking sucked and that she has every right to buy a complete new outfit every week. I'm sorry but I can't agree to that, not when a $20 apron would suffice at protecting her clothes. The one you see here is from when I made the chocolate volcano cakes....needless to say, I was quite the sweet chocolaty mess :-)
January 8, 2008
When good appliances go bad...
For weeks now, every morning there has been this small pool of water near my coffee maker. I've been blaming it on my inability to pour water into the reservoir without spilling. Then yesterday after I had filled my coffee maker with water, I noticed some water pooling near it. Knowing full well that I did not spill water this time I went looking around for the source...there it was a steady drip drip drip coming from my beloved appliance. The source of the leak had been located, it was the water level indicator. I've got a temporary fix going on it but alas it needs to be replaced. I went out yesterday and looked at new coffee makers, nothing really caught my eye- well with exception of the Kitchen-Aid coffee maker in red over at Lowe's. There was a Krups coffee maker over at my favorite kitchen store- I want to look at it again. I kind of like the idea of having a small water filter in the coffee reservoir, I think that it would help greatly with water scale (we have very hard water here in this area). I've also been looking at coffee makers on line and have been reading up on the reviews. So for now the search is on for a new coffee maker.
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