Recipes

Tuscan Bread Soup

Tuscan Bread Soup

This is my “go to” soup whenever I’m in need of something great that’s really simple.

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 6 cloves garlic (crushed)
  • 12oz peeled whole tomatoes
  • Sea salt/ground pepper to taste
  • 48oz chicken broth
  • 1/2 loaf day old french or italian bread (the drier the better)
  • 10 leaves fresh basil (torn not chopped)

Note

This is my “go to” soup whenever I’m in need of something great that’s really simple.

Directions

In a medium pot, medium heat add ½ olive oil and the crushed garlic. When the garlic infuses with the oil, add the whole tomatoes and crush into chunks with spoon or your hands. Add salt and pepper to taste. Make this “saltier” than you think. The bread will be added, and this will adjust the salt. Add broth and stir. Bring to a simmer for 10 minutes. With your hands, pull the bread into bite sized chunks, and add them to your bowls. Ladle soup into bowls, and add basil to the top of each bowl.

Root Chips

Root Chips

Serves 4
These will go fast, really fast! Serve them with a flavored aioli (mayo) with pesto, chipotle bbq, etc….

Ingredients

  • 2 sweet potatoes
  • 2 beets
  • 2 turnips
  • 1 rutabaga
  • 2 tablespoons salt
  • vegetable oil (for frying)

Note

These will go fast,  really fast! Serve them with a flavored aioli (mayo) with pesto, chipotle bbq, etc….

Directions

Wash the vegetables and dry very well. Set aside. Warm the oil in a large pot over high heat to 350 degrees or use a deep fat fryer.
Meanwhile, trim 1 inch off the end of each sweet potato. Using a Mandoline slice the potatoes into very thin slices, about 1/8 inch thick. Trim 1 inch off the root end of the beets. Using the V-slicer or mandoline slice the beets very thin. Continue with the turnips and rutabaga. When the oil is hot add about a quarter of the sweet potato slices, frying until golden and the bubbling has almost completely subsided (about 2 – 3 minutes). Using a slotted spoon or mesh sieve remove chips to a paper towel and sprinkle with the salt mixture. Continue until all have been fried.

Fudge Pots

Fudge Pots

One of my husbands and clients favorite desserts! If you love chocolate, these are for you!

Ingredients

  • 1 stick butter (melted)
  • 3 tablespoons unsweetened cocoa
  • 1 cup sugar
  • 2 eggs (well beaten)
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1 cup pecans (chopped)
  • whipped cream (as needed)
  • raspberries (as needed)
  • additional sugar (for custard cups)
  • tea pot full of hot water (for “water bath”)

Note

One of my husbands and clients favorite desserts!  If you love chocolate, these are for you!

Directions

Preheat oven to 325°.
Stir melted butter and cocoa in medium bowl until well blended. Stir in sugar, eggs, flour, vanilla, and nuts if you want them. Spray custard cup with unflavored pan spray and sugar sides by placing about 1 tablespoon sugar into cup and swirling. Divide batter equally into the 6 cups. Bake 45 minutes until firm, crusty on top, soft inside. Garnish with fruit (raspberries) and whipped cream.

Quiona Salad

Quiona Salad

This is a refreshing salad, that you can make your own – add ingredients to it, take ingredients out! Quiona (keen-wah) is the newly discovered “ancient” seed that has been around, well for a long time. Use it as a substitute for rice or noodles, and try it in this quick and easy salad

Ingredients

  • 2 cups cooked Quiona ((be careful, the tiny seeds can get everywhere) – you cook it like rice – 2 parts water to 1 part Quiona)
  • 14oz black beans (rinsed thoroughly)
  • 1 Small red onion (diced)
  • 1 pint grape tomatoes (cut in half)
  • 1 Large bunch asparagus (blanched and cut into small pieces)
  • Salad dressing of your choice (I used fat free tomato basil!)

Note

This is a refreshing salad, that you can make your own – add ingredients to it, take ingredients out!  Quiona (keen-wah) is the newly discovered “ancient” seed that has been around, well for a long time.  Use it as a substitute for rice or noodles, and try it in this quick and easy salad

Directions

Combine.

Julienne Raw Brussels Sprout Salad

Julienne Raw Brussels Sprout Salad

Ingredients

Dressing

  • 1 tablespoon good grained mustard
  • 3 tablespoons honey
  • 1/4 cup red wine vinegar
  • 1/2 to 3/4 cup EVOO
  • feta cheese crumbles to taste (this is an afterthought – I think it would be wonderful on my salad!)
  • or crumbles of goat cheese
  • Salt and pepper to taste

Salad

  • 2 cups Brussels sprouts (clean – julienne or chopped fine – raw)
  • 1 cup spinach (julienne)
  • 1/4 cup almonds
  • 1/2 Small avocado (diced or smashed however you like it)
  • 2 tablespoons pomegranate arils (that’s seeds!))
  • 1 tablespoon pumpkin seeds

Directions

Dressing
Whisk all the ingredients together. Yes this is too much for one salad, but it’ll keep for a few days in the refrigerator!
Salad
Toss together, add enough dressing to coat, but not drench and enjoy

Roast Chicken

Roast Chicken

One of the best ways to keep a roast chicken from becoming to dry is to use a brine, a mixture of salt, sugar and aromatics. Surprisingly, it doesn’t make your chicken “salty”, just juicy and flavorful!

Ingredients

brine

  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 5 cups cold water
  • 8 cloves garlic (peeled and diced)
  • 2 cups orange juice
  • 2 quarts ice water
  • 1 spanish onion

Note

One of the best ways to keep a roast chicken from becoming to dry is to use a brine, a mixture of salt, sugar and aromatics. Surprisingly, it doesn’t make your chicken “salty”, just juicy and flavorful!

.

Directions

Brine
Place salt, sugar, 2 cups of cold water, garlic and bay leaf in sauce pan. Bring just to a boil to dissolve the sugar and salt, turn off the heat. Add the onion, orange juice, and cups of water. Remove from stove and add the container with ice water. Mix well; cool until it reaches 40 degrees. Rinse your chicken with cold water and dry (this is to remove bacteria and such) place the chicken in a large enough container to hold the brine and the chicken, a small cooler, or a stock pot. When the brine has cooled, pour over the chicken (you may need a weight to keep it covered). Keep in the brine for 12 – 24 hours. Remove chicken and discard the brine. Dry the chicken thoroughly. Roast with your favorite seasonings.

Roast Chicken with Pan Gravy

Roast Chicken with Pan Gravy

Ingredients

  • 1 3 1/2 - 4 lb. Chicken
  • 1/2 stick unsalted butter
  • 3 cloves garlic
  • 1 lemon (halved)
  • 2 Large onions (cut in half)
  • 3 Large carrots
  • 4 stalks celery

Directions

In a baking pan to fit your chicken, place the onions, carrots, and celery stalks in the bottom. This is called a matigon, and it is a “base” for your chicken. Clean your chicken and place the garlic and lemon in the cavity. Melt the butter, and rub over the chicken (remember to dry your chicken carefully). Preheat the oven to 450 in the middle rack. Here’s the fun part! Place the chicken BREAST side down, yup, you read it correctly. For about 20 minutes of the cooking time (approximately 40 – 50 minutes), after 20 minutes turn the chicken so the breast is up, and baste with the juices from the pan, rotate the chicken in 15 minutes for even browning. Using a thermometer, 165 degrees, or “until the juices run clear”, check for doneness. When done, remove from the pan and place on a cookie sheet. This will help keep the juices from flowing all over your kitchen. REST the chicken for at least 10 minutes. No picking the skin off! For the pan gravy: Remove the matigon, and discard. Skin the fat off of the pan juices. Cook the remaining drippings over medium heat until deep golden, for about 1 to 2 minutes. Add 2 TBS flour, and cook, stirring constantly, about 1 minute. Stir in about 2 cups of water, and whisk in 4 tablespoons of butter. Season with salt and pepper. You may strain this through a mesh sieve, or leave in the lumps!
Facebooktwittergoogle_plusredditpinterestlinkedinFacebooktwittergoogle_plusredditpinterestlinkedin