6 March 2011 Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

March 6, 2011 By

Don’t want to spend time making your own chicken stock?  This is a simple and fast way to make a hearty chicken soup using supermarket shortcuts.

Ingredients:

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 4 celery ribs, chopped into small dice
  • 3 carrots, chopped into small dice
  • 8-ounce package of fresh, sliced mushrooms
  • 1 tsp each, salt, pepper, dry thyme
  • 1 small plain deli chicken, meat pulled off the bones and chopped into bite-size pieces
  • 48-ounce can chicken broth
  • 1/4 pound dry spaghetti, broken into thirds (2-ounces of pastina works great also)

Direction:

  1. Over medium-high heat, in a large, heavy saucepan, heat oil for 30 seconds.  Reduce heat to medium, and add the onion, celery and carrots and cook for 5 minutes, until vegetables begin to soften, stirring frequently.
  2. Add the mushrooms and the seasonings and cook for an additional 3 minutes, stirring occasionally.
  3. Add the chicken pieces to the vegetable mixture and cook for 2 minutes.  Add the broth, lower the heat to medium-low and simmer for 30 minutes.
  4. Add the pasta to the soup and cook for 15 minutes.

Makes 6 servings.

Notes:  In step 3, you could replace the deli chicken with boneless and skinless chicken breasts that you’d poach in the broth for 30 minutes.  You’d then simply remove the cooked chicken from the soup and chop into bite-size piece that you’d return to the pot.  A neat variation to this soup is to add a 28-ounce can of chopped tomatoes at Step 3.

Filed Under: American, Chicken, Mushrooms, Pasta, Soups, Vegetables Tagged With: , , ,
5 March 2011 Vanilla and Meyer Lemon Cupcakes

Vanilla and Meyer Lemon Cupcakes

March 5, 2011 By

I got inspired to create these cupcakes after buying a bag of beautiful Meyer lemons at the market.  The pale yellow cupcake topped with the dark, bright blackberry frosting is not only gorgeous, it’s a refreshing and unusual combination of flavors.

Ingredients:

Cupcake Directions:

  1. Preheat oven to 350 degrees.
  2. Add 12 muffin paper liners to a 12-muffin pan.
  1. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
  2. In a separate bowl, combine the flour, baking powder, and salt.
  3. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
  1. Fill the muffin cups with batter. Bake for about 18 – 20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
  2. Add some of the Simple Meyer Lemon Curd to a pastry bag fitted with a large tip.  Force the pastry tip into each cooled cupcake and fill with about a teaspoon of lemon curd.
  3. Add some of the Blackberry Buttercream Frosting to a pastry bag fitted with a large tip.  Pipe about 3 tablespoons of frosting onto each cupcake, creating a desired design.

Makes 12 cupcakes.

Notes: Inspiration for the cupcakes is from a Joy of Baking recipe I’ve used.  For extra cuteness, top each cupcake with a fresh blackberry.

 

Filed Under: American, Desserts, Fruits Tagged With: , ,
5 March 2011 Simple Meyer Lemon Curd

Simple Meyer Lemon Curd

March 5, 2011 By

Ingredients:

  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup Meyer lemon juice (from about 3 lemons)
  • 1 tbsp Meyer lemon zest (from about 2 lemons)
  • 4 tbsp, 1/2 stick, butter, softened then cut into cubes

Directions:

  1. In a bain-marie, or a metal bowl over a pot of barely simmering water, whisk the sugar, eggs and Meyer lemon juice. Cook, whishing constantly, until the mixture thickens, about 7-9 minutes.
  2. Carefully pour the mixture into a sieve and force through with the back of a spoon to ensure no curdled egg remains.
  3. Wisk butter cubes into the curd until completely melted. Add the Meyer lemon zest and stir to incorporate.
  4. Place a large piece of shrink wrap onto the surface of the curd and refrigerate until completely cooled, about an hour.
  5. Use as a glaze or filling for tarts or pies.

Notes: Curd will keep in the refrigerator for about 10 days.

 

Filed Under: American, Desserts, Eggs, French, Fruits Tagged With: , , ,
4 March 2011 Blackberry Buttercream Frosting

Blackberry Buttercream Frosting

March 4, 2011 By

Ingredients:

  • 10 ounce bag of frozen blackberries, thawed
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 tbsp pure vanilla extract
  • 1 pound box powdered sugar

Directions:

  1. Using a blender, puree the blackberries.  Pass the puree through a sieve, discard the seeds left behind and set seedless puree aside.
  2. In the bowl of an electric mixer, cream the butter and shortening until fluffy, about 1 minute.
  3. Add the vanilla and the blackberry puree to the butter mixture and mix until homogenous, about 2 minutes.  Add the powered sugar, 1 cup at a time, until fully incorporated.
  4. Use to frost an 8-inch cake or 12 cupcakes.
Filed Under: American, Desserts, Fruits Tagged With: , , ,
2 March 2011 Meyer Lemon Tart

Meyer Lemon Tart

March 2, 2011 By

Meyer Lemon Tart

I got inspired to create this recipe after buying a bag of beautiful Meyer lemons at the market.  I combined the flavors of my Zesty Key Lime Tart with my family’s traditional lemon pie to create a refreshing, satisfying desert that’s simple to make yet beautiful to serve to company.

Ingredients

  • Juice from 2 Meyer lemons, about 1/2 cup
  • Peels from 2 Meyer lemons (okay to have some pith)
  • 1 1/2 cups granulated sugar
  • 1 stick, 8tbsp butter, cut into cubes
  • 4 eggs
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 9-inch tart crust, pre-baked

Directions

  1. Preheat the oven 350 degrees.
  2. In the bowl of a food processor, add lemon juice, lemon peels, sugar and butter. Run the processor until the lemon peels are fully pureed, about 2 minutes. Add the eggs, cornstarch and salt and pulse for about 30 seconds.
  3. Place the baked tart crust in its pan on a cookie sheet.  Pour the tart filling into the baked tart crust until nearly full, you may have leftover liquid that you can discard.
  4. Bake for 35 minutes, until no longer jiggly and until lightly golden.
  5. Allow to cool for 15 minutes then unmold tart.

Notes: Tart can be served at room temperature or chilled – I prefer chilled.  This recipe would be great with key limes also.

 

Filed Under: American, Desserts, Fruits Tagged With: , , ,
27 February 2011 When Life Hands you Meyer Lemons, Make…

When Life Hands you Meyer Lemons, Make…

February 27, 2011 By

Meyer Lemons

I often find myself staring at some beautiful, fresh, short-seasoned ingredient at the food store that I simply must turn into a special dish.  This happened to me yesterday, when I did my weekly grocery shopping and saw fabulous, yolk-hued Meyer lemons that seem to say “buy me”.

I’m now searching my recipe repertoire for some simple dishes that would highlight the citrus’ unique qualities.  Will it be a tart, a Greek-style lemon soup (avgolemono), a piccata of some kind or an outstanding lemonade?  Time will tell, but until I decide, I’m enjoying looking at a bowlful of sunshine in the middle of winter.

What have you made with Meyer lemons that I should be trying?

Filed Under: Fruits, Other Neat Things Tagged With:

5 Recipes to Treat Your Valentine To

February 14, 2011 By

Gnocchi with Butternut Squash

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Thought I’d share some of the recipes I’ve made recently that have earned me rave reviews.

5 recipes to treat your Valentine to:

  1. Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce
  2. Porcini Mushroom and Lobster Macaroni and Cheese
  3. Ragu alla Bolognese (Bolognese Sauce)
  4. Grilled Salmon in Grape Leaves
  5. Red Velvet Cake with Chocolate-Covered Strawberries

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Veronique

Filed Under: American, Desserts, Entrees, Fish, Greek, Italian, Mushrooms, Other Neat Things, Pasta, Starters, Vegetables Tagged With: ,
14 February 2011 Super Simple Cream Cheese Frosting

Super Simple Cream Cheese Frosting

February 14, 2011 By

Red Velvet Cake Inside

This cream cheese frosting is simple to make and is perfect on a carrot cake or a red velvet cake.

Ingredients:

  • 1/2 cup (1 stick) butter, at room temperature
  • 16 ounces (2 8-ounce packages) cream cheese, at room temperature
  • 1 tsp pure vanilla extract
  • 3 cups powdered sugar, sifted

Directions:

  1. In the bowl of an electric mixer, cream the butter and cream cheese until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula every minute.  Incorporate the vanilla.
  2. Turn off the mixer and add the powdered sugar.  Turn mixer on low and blend until the powdered sugar has been incorporated, about 2 minutes, again scraping down the sides of the bowl with a rubber spatula.
  3. Use the frosting right away or refrigerate, covered, until ready to use.  To use refrigerated frosting, bring to room temperature then stir thoroughly using a wooden spoon.

Yield: This frosting can cover a 2-tier, 9-inch cake or 24 cupcakes.

Filed Under: American, Cheese, Desserts Tagged With: , , ,
3 February 2011 Ragu alla Bolognese (Bolognese Sauce)

Ragu alla Bolognese (Bolognese Sauce)

February 3, 2011 By

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

  • 1/4 cup olive oil
  • 3 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1-6 ounce can of tomato paste
  • 1 cup red wine
  • 1 cup chicken or veal broth
  • 1 bay leaf
  • 1/2 tsp each, dry oregano and basil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
  2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Filed Under: Beef, Entrees, Italian, Pasta, Pork, Veal, Vegetables Tagged With: , , ,
11 January 2011 Chicken Thighs with Bacon in Riesling

Chicken Thighs with Bacon in Riesling

January 11, 2011 By

Chicken Thighs with Bacon in Riesling

While I hate using a Riesling I enjoy drinking in this recipe, the flavor of the sauce when I’ve used Finger Lakes Riesling’s been outstanding.  Don’t have Riesling on hand, don’t fret!  Sauvignon Blanc, Pinot Grigio or another dry wine would work great also.

Ingredients:

  • 6 boneless, skinless chicken thighs
  • 2 tbsp all-purpose flour
  • 2 tsp. vegetable oil
  • 3 slices of thick-cut bacon, diced
  • 2 medium leeks, chopped, washed and patted dry
  • 3 medium carrots, diced
  • 1 medium Spanish onion, diced
  • 1 tsp. dried thyme
  • ½ tsp. each salt and pepper
  • 3 ½ cups ( 1-750 ml bottle) white wine, preferably Riesling
  • 1 cup chicken broth
  • ½  cup crème fraiche or sour cream

Directions:

  1. Heat oven to 350 degrees.
  2. Place chicken on a plate, sprinkle with flour then shake off excess.
  3. Heat oil in a large, heavy-bottom saucepan or Dutch oven on medium-high heat.  Add bacon and cook until browned and crispy, about 4-5 minutes.  Add chicken and brown on all sides, then remove the bacon and chicken from the pan to a plate.
  4. Add the leeks, carrots and onion to the saucepan, turn heat to medium and cook vegetables, stirring often, until softened, about 10 minutes.
  5. Return the chicken pieces and the bacon to the pan with the vegetables.  Add the thyme, salt, pepper, wine and broth.  Stir gently to combine, cover and transfer to the oven and bake for 45 minutes.
  6. Remove pan from the oven and stir in the crème fraiche to the chicken mixture to combine and create a thick sauce.  Serve over white rice.

6 Servings.

Filed Under: American, Chicken, Entrees, Vegetables Tagged With: , , ,
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