Lemon-Chicken & Pepe Soup March 10, 2016 by Amy Patterson Leave a Comment Lemon-Chicken & Pepe Soup 2016-03-10 13:08:05 Serves 8 Print Ingredients 1 T. olive oil 4 scallions (white and green parts separated), chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 small zucchini, diced 1/2 t. kosher salt 1/4 teaspoon ground black pepper 9 cups chicken stock, plus additional if needed 3/4 cup acini de pepe pasta (or Israeli couscous) 1-1/2 t. lemon zest 2 cups cooked, shredded chicken (from a rotisserie chicken) 1 cup canned garbanzo beans, drained and rinsed 1-1/2 T. chopped fresh dill 1 T. chopped fresh parsley 1-1/2 cups shredded romaine lettuce 2 T. fresh lemon juice red pepper flakes for garnish (optional) Instructions In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally. Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through. Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired. Adapted from Food 52 Adapted from Food 52 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lobster Bisque January 14, 2016 by Amy Patterson Leave a Comment Jill consulted one of her favorite culinary references, the Larousse Gastronomique, to create a luxurious Lobster Bisque. Editor’s Notes: Mirepoix = Carrots, Onions and Celery; Bouquet Garni = Bundle of Fresh Herbs (Jill used Thyme and Rosemary) Jill used Heavy Cream in place of Crème Fraîche and sautéed Shrimp in place of the Crayfish since she had already cooked her Lobster for the garnish. A lesson that recipes are to be used as a template and you can use what you have on hand. Enjoy!
The Best Soup I’ve Ever Made by Heidi Kise December 7, 2015 by Amy Patterson Leave a Comment ‘Tis the season to be thankful for what we have and attempt to avoid that creeping gluttonous feeling. Overindulgence is something our society has become very accustomed to. If we have a nice meal yet are not stuffed to the gills, we often think that the portions were too small. Other unfortunate habits include tossing away rotten food in the trash from the refrigerator and not eating/saving leftovers. Leftovers are often my favorite things to eat. Creating something magical for breakfast from last night’s dinner is a fun task in our home. When we have excess vegetables in our refrigerator, soup is one of the things I often make. Sharing big bowls of soup with crusty Italian bread around the fireplace with wine, cozy sweaters and loved ones is one of my favorite things to do on these cold winter evenings. Soup is satiating and soulful and even though it can be eaten all year long, now really is the best time to enjoy a steaming bowl. It isn’t typically considered fancy and it can include just about anything at all. Soup gives you a chance to stretch your creativity by using what you have on hand. Most of you who know me well, know that I don’t like waste. In this attempt to avoid waste, I toss many goodies, that might otherwise go unused, in the freezer. Even if it’s just a quarter cup of something, I am often surprised at what I can do with it later. At any given time, you’ll find about a dozen labeled ziplocs in our freezer. Examples of what you might find may be: leftover caramelized onions, tomato paste, black beans, a myriad of sautéed vegetables, mushroom stock, and braised pork. If I know we won’t be able to enjoy some produce we have, before it goes bad, I briefly sauté it in olive oil with a pinch of salt and pop it in the freezer. This same rule applies if I have some cooked meat or grains that will go unused or even herbs and stock. On a recent Sunday, I dove in to this surprise of ziplocs and made what will forever be called, the “Best Soup I’ve Ever Made.” I wouldn’t typically serve a “freezer” soup to guests, however, this one is tasty enough to! Sometimes all you need for dinner is right at your fingertips. That, and a pinch of creativity. Freezer Soup 2015-12-07 12:49:26 Print Ingredients 2 T. olive oil 2 cups sautéed veg (carrot, onion, fennel) 1 t. mixed herbs, minced (thyme, rosemary, oregano, etc) ¼ cup sautéed green garlic 1 cup sautéed kale (or other greens like spinach or arugula) 1 cup whole white beans 2 cups farro, cooked (can use any grain you have) 2 chopped tomatoes and their juices enough stock to create desired consistency soy sauce Sriracha Instructions In a dutch oven, add oil and sautéed veg and sauté on medium low for 2 minutes. Add herbs and sauté another 2 minutes. Add everything else and simmer for 10 minutes until all the flavors have melded. Add a splash of soy sauce and sriracha. Enjoy with bread. By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Minestrone Soup October 21, 2015 by Amy Patterson Leave a Comment Minestrone Soup 2015-10-21 16:24:07 Print Ingredients 2 quarts chicken broth or cold water 1/4 cup extra virgin olive oil 3 slices pancetta (1/4" thick), diced 1 large yellow onion, minced 2 stalks celery, minced 2 carrots, minced 1 T. Italian parsley, minced 1 can diced tomatoes, drained 1 can cannellini beans, drained & rinsed 2 red potatoes 1/4 lb green beans, ends trimmed & cut into 1/2" pieces 2 zucchini, diced 1/4 lb mushrooms, diced 1 cup frozen peas salt & pepper to taste Parmigiano-Reggiano rind Parmigiano-Reggiano cheese freshly grated to serve Instructions Heat chicken broth (or water) in pot and keep warm over low heat. Heat oil in large heavy bottom pot over medium heat. Add pancetta, onions, celery, carrots and parsley cook, stirring, 10 minutes or until vegetables are lightly brown. Add tomatoes and stir until they soften, about 5 minutes. Add cannellini beans, potatoes, green beans, zucchini, mushrooms and peas. Season with salt and pepper. Stir for 2 minutes until vegetables are well mixed. Add broth or water and rind, bring to boil. Reduce heat to low and cook partially covered stirring periodically for 2 1/2 hours, or until soup is thick. Remove cheese rind, taste and adjust seasoning. Serve with grated Parmigiano. Notes *Rice or small pasta may be added during last minutes of cooking. By Diane Sibon Adapted from Biba Caggiano Adapted from Biba Caggiano Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cream of Summer Corn Soup with Tarragon September 10, 2015 by Amy Patterson Leave a Comment Cream of Summer Corn Soup with Tarragon 2015-09-10 13:43:03 Print Ingredients 6-8 ears of corn, shucked 4 sprigs tarragon plus chopped leaves for serving 1 cup heavy cream Kosher salt freshly ground pepper 1/2 cup freshly grated Parmesan Instructions Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes. Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and lightly simmer to blend flavors, 15 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper. Transfer 1/2 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture and season to taste. Serve sprinkled with chopped tarragon. Adapted from Bon Appetit Adapted from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/