Roasted Tomato-Spinach Soup

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12 Roma tomatoes, sliced in half

1 red onion, diced

1 large head roasted garlic

2 cups sourdough bread crumbs, day old

1 1/2 cups baby spinach

1 cup fresh basil

1 1/2 cups chicken or vegetable broth

1 Parmesan rind

salt and pepper , to taste

Preheat oven to 375 degrees. Line a baking sheet with foil, set aside.

Place the halved Roma tomatoes on the baking sheet; drizzle with olive oil and toss until coated. Place in oven and roast tomatoes until they caramelize. Remove from oven and scrape into a dutch oven. Squeeze out the roast garlic from the head and add to the tomatoes. Add the remaining ingredients. Over medium heat cook at a simmer until flavors marry and onions or softened. Remove the Parmesan rind. Using a blender or stick blender, process the soup until smooth. Serve garnished with a sprig of basil and drizzle of olive oil.

Melt in your mouth Duxelle Stuffed Hamburgers with Caramelized Onions and Emmentaler with Baby Spinach

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1 1/2 lbs-2 lbs. lean ground beef

salt and kosher salt , to taste

4 -1/4 inch thick square slices of Emmentaler cheese

2 onions, cut into slices

4 tablespoons butter

Baby spinach

4 giant hamburger buns

Dijon Mustard

Mayonnaise

Mushroom Duxelle

Prepare the Duxelle.

Divide the ground beef onto quarters. With each quarter divide in half again. Form thin patties. With half the patties , place 3/4 cup Duxelle in the center and gently press onto pattties close to the edge. Leave a little edge to allow you to seal burgers. Place the remaining patties on top of duxelle topped patties and seal edges well. Salt and pepper well both sides of filled patties. Set aside. Meanwhile caramelize the onions in the butter over medium low heat until golden brown.  Heat a large cast iron pan on medium high heat. When pan is very hot add a very small amount of vegetable oil. Place the filled patties in the pan and sear well about 4-5 minutes per side. Turn only once. Top the patties with the cheese and add a small bit of water to the pan and cover with a lid to steam and allow the cheese to melt. Remove lid and top with caramelized onions.

Spread Dijon mustard and mayonnaise of each slice of buns. Place spinach over the bottom bun and put cooked patty on top. Top with top bun. Any extra duxelle can be frozen and used for other recipes.

Duxelle:

2 tablespoons butter

8 cups cremini mushrooms, sliced

1 head roasted garlic, cloves squeezed out

2 cloves garlic, chopped

1/4 cup shallots, chopped

1 cup celery, chopped

1/2 cup chicken stock

1/2 cup white wine

1/2 cup sliced green onions

1/2 cup Italian parsley, chopped

2 cups Italian bread crumbs

1/2 cup grated Parmesan cheese

1 red bell pepper, chopped

salt and pepper, to taste

Saute the mushrooms in butter until browned and all liquid has evaporated. Add the garlic, shallots and celery, saute a couple of minutes. Add wine and chicken stock to deglaze the pan. Reduce the liquid until almost gone. Place mixture and all ingredients in a bowl except cheese and toss gently. Allow to cool completely and fold in cheese. Use to stuff all sorts of meat. Freezes well.

Take a risk and try my Roasted Turkey, Cheddar, Horseradish, Cranberry, Spinach Pizza

Roasted Turkey, Cheddar, Horseradish, Cranberry, Spinach Pizza

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1 lb. Pizza dough

2 cups roasted Turkey, cubed

1 1/2  tablespoons prepared horseradish

4 oz. mascarpone

1 tablespoon spicy brown mustard

6 oz. white cheddar cheese, grated

8 oz. whole cranberry sauce

1 cup baby spinach

3 green onions, thinly sliced

Preheat oven to 400 degrees with pizza stone inside oven.

Roll out the pizza dough to desired thickness. In a small bowl combine the horseradish, mascarpone and mustard; stir until well combined. Spread this mixture over the pizza dough. Spread the cranberry sauce over the top of the horseradish mixture. Sprinkle the turkey evenly over the top; then sprinkle the grated white cheddar evenly over the pizza. Sprinkle the sliced green onions over the top. Bake in preheated oven for about 20 minutes or until the crust is golden and bubbly. Remove from oven and sprinkle the baby spinach over the top.

Mango Chicken Farfalle. The feel of the tropics.

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1 lb. farfalle, cooked in salted water to al dente

1 green bell pepper, julienned

1 red bell pepper, julienned

1/2 red onion, diced

1 jalapeno, minced

3 tablespoons fresh ginger, minced

3 cups cooked seasoned chicken, shredded

Olive oil

1 generous cup fresh baby spinach

1/2 cup sliced green onions

2 mangoes, diced

3 tablespoons brown sugar

2 tablespoons red wine vinegar

1 cup grated mozzarella

8 oz. Camembert, frozen and grated

pasta water, as needed

1 sprig cilantro, chopped

1 sprig mint, chopped

salt and pepper; to taste

Add a small amount of olive oil to a heavy bottomed pot and cook onions and peppers until softened. Add the remaining ingredients except pasta water over medium heat and gently toss until combined. Add just enough pasta water to create a light sauce.

Chicken Cobbler with Chipotle Cheddar Biscuit Crust – Comfort food at its best.

Chicken Cobbler with Chipotle Cheddar Biscuit Crust

Chicken Cobbler:

2 tablespoons butter

2 tablespoons olive oil

3 carrots, peeled and diced

3 stalks celery, diced

2 cloves garlic, minced

1/2 onion, diced

1 chipotle pepper, minced

3 1/2 cups chicken stock, 1/2 cup reserved

1/4 cup flour

1 1/2 lbs. cooked , chopped chicken

1 1/2 cups fresh baby spinach

1 cup frozen peas

salt and pepper; to taste

 

Chipotle Cheddar Biscuit Crust:

2 1/3 cups flour

1 tsp. black pepper

1 tablespoon Chipotle powder

1 tablespoon sugar

1 tablespoon baking powder

1 tsp. cream of tarter

1 tsp. salt

1/2 cup cold butter, cut into pieces

2 cups packed shredded sharp cheddar cheese

1 1/4 cups buttermilk

1 egg, beaten

Kosher salt for topping

 

Chicken Cobbler:

Preheat oven to 400 degrees.

In a saucepan add the butter and olive oil, heat until butter is melted. Add the onion and saute until softened. Add the carrots, garlic and celery and cooked until fragrant. Add 3 cups chicken stock, and chipotle pepper, simmer until vegetable are crisp tender. Whisk together the flout and 1/2 cup reserved chicken stock. Stir into simmer vegetable mixture; cook until it begins to thicken. Stir in the chicken, peas and spinach. Add salt and pepper; to taste. Pour mixture into a baking dish about 9×10 in size; set aside.

Chipotle Cheddar Biscuit Crust:

In a bowl whisk together the dry ingredients. Cut in the butter until it resembles coarse crumbs. Stir in cheese. Add in the buttermilk and beaten egg. Stir until ingredients are just combined. Using a large ice cream scoop, scoop the dough over the top of the cobbler mixture. Sprinkle tops of dough lightly with kosher salt. Bake for about 35 minutes or until biscuits are cooked through and cobbler in bubbly. Remove from oven and allow to rest 5 minutes before serving.

Chicken Cobbler:

2 tablespoons butter

2 tablespoons olive oil

3 carrots, peeled and diced

3 stalks celery, diced

2 cloves garlic, minced

1/2 onion, diced

1 chipotle pepper, minced

3 1/2 cups chicken stock, 1/2 cup reserved

1/4 cup flour

1 1/2 lbs. cooked , chopped chicken

1 1/2 cups fresh baby spinach

1 cup frozen peas

salt and pepper; to taste

 

Chipotle Cheddar Biscuit Crust:

2 1/3 cups flour

1 tsp. black pepper

1 tablespoon Chipotle powder

1 tablespoon sugar

1 tablespoon baking powder

1 tsp. cream of tarter

1 tsp. salt

1/2 cup cold butter, cut into pieces

2 cups packed shredded sharp cheddar cheese

1 1/4 cups buttermilk

1 egg, beaten

Kosher salt for topping

 

Chicken Cobbler:

Preheat oven to 400 degrees.

In a saucepan add the butter and olive oil, heat until butter is melted. Add the onion and saute until softened. Add the carrots, garlic and celery and cooked until fragrant. Add 3 cups chicken stock, and chipotle pepper, simmer until vegetable are crisp tender. Whisk together the flout and 1/2 cup reserved chicken stock. Stir into simmer vegetable mixture; cook until it begins to thicken. Stir in the chicken, peas and spinach. Add salt and pepper; to taste. Pour mixture into a baking dish about 9×10 in size; set aside.

Chipotle Cheddar Biscuit Crust:

In a bowl whisk together the dry ingredients. Cut in the butter until it resembles coarse crumbs. Stir in cheese. Add in the buttermilk and beaten egg. Stir until ingredients are just combined. Using a large ice cream scoop, scoop the dough over the top of the cobbler mixture. Sprinkle tops of dough lightly with kosher salt. Bake for about 35 minutes or until biscuits are cooked through and cobbler in bubbly. Remove from oven and allow to rest 5 minutes before serving.