Category: Recipes (page 3 of 55)

Soup of the Week ~ Creamy Baked Onion

creamy onion Jared Norwood

We got this yummy dish from one of our guests at Trillium 44! Grey Tie Events prepares snacks at this beautiful property on the last Wednesday of every month. We have quite the loyal crowd and we just love it! Jared Norwood is always in attendance and shared his creation with us. We adore our foodies!!!!

2 white onions
3 table spoons butter
1 table spoon flour
2 cups chicken broth
1 cup milk
1/2 whipping cream
3 eggs
black pepper
salt
bay leaves
garlic
large croutons
havarti cheese slices

saute onions in butter until cooked, stir in flour, salt, chicken broth, garlic bay leaves allow to simmer. Stir in black pepper, salt, milk, cream, and eggs. Place soup into serving bowls with croutons, and place havarti cheese on top to melt before serving.

Soup of the Week ~ Jennifer Russo’s Corn Bisque

Jennifer Russo Corn Bisque

Even though my smart phone pics don’t do this justice, we love it when our guests give us a bowl of their goodness to share on the air! YUMMY!!!!

Corn Bisque

INGREDIENTS
5 ears of fresh or frozen corn
3 cups water
1 bay leaf
2 cups milk
1/4 teaspoon Tabasco, or to taste
whole or minced fresh parsley leaves for garnish
crème fraiche for garnish

PREPARATION
Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids.

Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and crème fraiche.

Soup of the Week ~ Wild Mushroom

Gross

Many thanks to Chef Christopher Gross for hosting into the Soup at Christopher’s and Crush Lounge! We had an absolute blast…and I’m pretty sure all the boys did, too! This is a beautiful soup, Chef!

WILD MUSHROOM SOUP
WITH FOIE GRAS

SERVES: 8 PERSONS

INGREDIENTS:
6 OZ PORT
4 CUPS DUCK STOCK
4 OZ CHANTERELLES
4 OZ MUSHROOM CAPS
1 TBSP FINELY CHOPPED SHALLOTS
1 TBSP OLIVE OIL
3 TBSP FRESH TARRAGON LEAVES OR CHERVIL, COARSELY CHOPPED
1 TOMATO PEELED, SEEDED, AND FINELY DICED
12 OZ FOIE GRAS
1 PC TRUFFLE (WINTER OR SUMMER)
1 TSP TRUFFLE OIL (WHITE)

PREPARATION:
1.) REDUCE PORT TO 2 OZ. (1/4 CUP). BRING STOCK TO BOIL AND ADD
REDUCED PORT AND ANY MUSHROOM STEMS, PEELS OR PIECES.
SIMMER ABOUT 5 MINUTES.

2.) AFTER STOCK SIMMERS, STRAIN AND KEEP HOT READY TO SERVE.

3.) SAUTE MUSHROOMS IN ONE TABLESPOON OLIVE OIL. ADD SHALLOTS
AND CONTINUE COOKING UNTIL SHALLOTS ARE SOFT AND
TRANSLUCENT.

4.) PLACE MUSHROOMS, TOMATO, TARRAGON OR CHERVIL IN THE BOTTOM
OF EIGHT SHALLOW SOUP BOWLS.

5.) SAUTE FOIE GRAS IN A VERY HOT PAN ON BOTH SIDES UNTIL DESIRED
TEMPERATURE.

6.) PLACE FOIE GRAS ON TOP OF MUSHROOM IN CENTER OF BOWL.

7.) PLACE TRUFFLES AROUND BOWL.

8.) THEN POUR IN SOUP AND SPOON IN A DROP OF TRUFFLE OIL INTO
EACH BOWL.

Soup of the Week ~ Chef Frank Caputo’s Bean and Kale

Artisan Food Guild

Did the show from Artisan Food Guild on 7th Street and Sheridan this week! Stop by to see them some time and check out all of their local products and art. Although Frank’s soup isn’t for sale yet, you may see it in the near future at a Market and Cafe he’s got in the works. This sounds tasty and so good for you. Emily loves kale, so there you go!

Chef Caputo’s Bean and Kale Soup

1 Oz Oil
3 # Ham and bone
12 Oz Pancetta/Bacon
1 # Dry Bean soak overnight and fully cooked separately
4 Clove Garlic chopped
3 Gal Stock
16 Oz Onion
16 Oz Celery
16 Oz Carrot
16 Oz Summer Squash
8 Oz Celery Root
Sachet (bay, peppercorn, thyme)
5 # Kale rough chopped
1 # Chopped fresh tomato
1/3 C Cider vinegar
Salt n Pepper

Method:
1. Heat oil in 3gallon stock pot
2. Render pancetta
3. Lightly sauté Garlic, onions and celery and Carrot, squash, and celeriac
4. Add all of the stock and ham bone
5. Add the cooked beans
6. Add sachet, simmer 1 hour
7. Remove hambone trim meat cut and add back to soup
8. Add the chopped Kale and tomato
9. Season with vinegar to taste
10. Adjust with Salt and Pepper if needed

Note; this soup can be made without the ham bone and pancetta, just omit from the recipe

Soup of the Week ~ Sean Currids’ Celery Root Puree

Celery Root Soup Chef Sean Currid

Emily and I continued to salivate for several hours AFTER slurping down this beauty. Not only that, it seemed to ask as a restorative, of sorts, for Emily’s heavy duty hangover. Soup….go figure! Thanks, Chef!!

2 Tbsp Oil
3 each Shallots, minced
3 # Celery root, peeled and cut into ¾ to 1 inch pieces
5 cups Water
2 cups Heavy cream
2 cups Cooked Large Diced Pancetta
To Taste Sherry Vinegar
To Taste Salt and Pepper

Procedure

1. Place large a sauce pan on medium high heat. Add oil and shallots. Cook shallots until softened. Add cleaned celery root and cook for 5 minutes. Cover celery root with water and cook for 30 minutes until tender. Add additional water as needed when cooking.
2. Remove from heat and puree celery root in blender in two batches. Add one cup of cream per batch when pureeing.
3. Season with salt, pepper, and sherry vinegar.
4. Place pureed soup into a clean sauce pan and reheat to serving temperature.
5. Ladle soup into bowls and garnish with pancetta and arugula puree. (Recipe below)
6. Enjoy

Arugula Puree

3 cups Arugula
To Taste Salt and Pepper

Procedure

1. Place a medium sauce pot ¾ filled with water on high heat to a boil.
2. Get a ice bath ready. Add arugula to boiling water and cook until tender, about 45 seconds. Shock arugula in ice bath.
3. Place arugula into a blender and puree until smooth. Add water as needed to make arugula puree.
4. Season with salt and pepper.

Soup of the Week ~ Toscana Forno from Fat Olives

Toscana Forno

Sometimes I just get so excited I forget to snap shots of the Soup and the Whet!! Oh well….zoom in if you can and you’ll see the beautiful bowl of Fat Olives Toscana Forno! Roaring fire, good friends, good times, great show!

TOSCANA FORNO SOUP
8 cups chicken stock
2 cups heavy cream
2 lbs Italian Sausage
2 cups packed fresh spinach
4 slices of bacon
6 large russet potatoes – ½ inch cubed
1 large onion chopped
1 table spoon minced garlic
1 teaspoon crushed red pepper

In a large 3 quart stock pot:
-Cook the Italian Sausage with red pepper flakes over medium heat until crumbled (10-15min) – drain fat and set aside.
-Cook the bacon in the same pot until crisp – drain fat and continue.
-Add onions and garlic and cook until soft.
-Pour in chicken stock – add potatoes – bring to a boil – reduce heat – add sausage and cream.
-Cook at medium heat (simmer) for 25 minutes – add spinach.

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