Month: October 2016 (Page 1 of 2)

So happy we finally got to spend these moments at Uptown Farmer’s Market here in Phoenix, AZ. Big props to Bo Mostow who makes all this magic happen! What a great day! Met My Gal Sal (cakepops extraordinaire), Kristen from Jojoba Beef the ranchers daughter, and Dawn from Lillie Mae’s Pickles. Finally, Executive Chef of Lon’s at the Hermosa, Jeremy Pacheco! Color me happy and hometown! Love this stuff!!

So, um, sorry I didn’t pull out my inner Debby Emblom Wolvos for a photo opp of this little beauty. (I snagged this one). I leave that to the pros and I had better things to do….like, eat!! My boyfriend, otherwise known as “Flagstaff”, was gearing up for a 4 day fishing trip to the White Mountains, so I offered to make something for the trip. We settled on Navy Bean Soup with Ham. Easy, peasy!

I hit the local grocery and gathered my ingredients. It’s not like I never made this before, so a list was not required. While dicing my mire poix, glass of Chardonnay in hand, he shows up with a pound of Durham Ranch Pheasant Sausage with Pork and Cognac and about 2 pounds of Duck Confit! How inconsiderate is that? Geez!!! So, I changed up my game plan and came up with what I referred to as an “Uber Amped up Navy Bean Soup!” Suffice it to say, there was just enough left for the trip…hope he takes some award winning pics whilst warming it up over the campfire!!

Uber Amped up Navy Bean Soup!!

3 T. Butter
1 Lb. Durham Ranch Pheasant Sausage with Pork and Cognac, sliced thin
2 lbs. Duck Confit (seasoned with…I really don’t know, it came to me premade) chopped
1 large onion, small dice
3 Carrots, small dice
4 celery stalks, small dice
2 smoked ham hocks (about 1/2 lb)
4 Cans Navy Beans (rinsed and strained)
2 Cups Chicken Stock
3 Cups Water
2 T. Dried Thyme
LOTS OF FRESH GROUND PEPPER!!

So, here’s the thing. I was already half way through the process and had added my stock when he brought in the rest of the protein. I had intended to use a ham steak. So, I cooked the sausage separately in a cast iron skillet. The confit was already cooked (duh), so I just chopped it up a bit and added it to the mix. If I were to do it from the beginning, this would be my method.

In a large soup pot, over medium high heat, saute sausage and duck, separately, in batches. Remove and set aside. Add butter and mire poix. Cook until onion is translucent. Add back protein and remainder of ingredients and bring to a boil. Reduce heat and let cook for several hours. (I did 5)

I used the fond in the skillet to add color and flavor to my grilled, garlic butter baquette! Stunning!!

According to Matt, only his mother and his dishwasher call him Matthew. So, I started calling him Matthew! hee hee. Great show and lots of insight into these two! I LOVE MY JOB!!!

Seriously, the BEST TOMATO SOUP EVA!! Simple, quality, ingredients and if I’m not mistaken….lots of love!!

Mark’s Mom’s Tomato Soup with White Cheddar Grilled Cheese Panini

Tomato Soup

Makes 4 quarts (8 generous servings)
2 yellow onions 5 pounds vine ripened tomatoes
2 cups EVOO 2 cups heavy cream
3 lemons, juiced
1. Cut onions julienne.
2. Place onions into a large pot with olive oil and cook over medium heat until very tender (about
an hour).
3. Core and cut tomatoes into quarters.
4. Once onions are cooked, add quartered tomatoes.
5. Cook over medium heat until the tomatoes become shapeless (about an hour and a half).
6. Once tomatoes are fully broken down, remove from heat and puree with a stick blender.
7. Continue to mix while adding cream and lemon juice.
8. Season to taste with salt and pepper.
9. Strain through a mesh strainer.
10. Enjoy!!

Grilled Cheese Panini
2 slices sharp white cheddar 2 slices country loaf bread, we use Noble Bakery bread
whole butter
1. Pre-heat Panini press.
2. Coat each bread slice with butter on one side.
3. Place cheese between the bread slices (be sure the buttered side is on the outside of the
sandwich).
4. Place sandwich in Panini press and cook until bread is browned.
5. Remove from Panini press, cut in half and enoy!!

I do believe this is the first time we’ve ever featured a Long Island Iced Tea!! Aside from it being a total taste treat, the super neato thing is that it comes out of a spout…that’s right, a super cool cocktail concocter! Tarbell’s is featuring not only this LIIT, but also an Old Fashioned and a Manhattan from this innovative invention! Stop in for a sip or two and sample some extraordinary fare from the “Chameleon on Camelback!” I read that somewhere…..

L.I.I.T.
To Serve:
1/2 ounces Vodka
1/2 ounces Rum
1/2 ounces Gin
1/2 ounces Torres Orange Liqueur
1/2 ounces Alessio Vermouth Chinato
3/4 ounces Housemade Cola Syrup
(Note: Cola syrup can be found at your local grocery store.)
3/4 ounces fresh lemon juice
1. Add all ingredients to a cocktail mixer, and shake for 20 seconds.
2. Add ice and shake for another 20 seconds.
3. Strain into a Collins glass, filled with fresh ice.
4. Garnish with a lemon twist and mint.
5. Enjoy!!

As the little red line of mercury begins to head south, we relish in the crunch of leaves beneath our feet, long evening shadows and those crisp, clear mornings savored with a great cup of java. Whatever tickles your fancy during this lovely time of year, breathe deeply and inhale Autumn.

Residing here in the sunshine state with temps not dropping below 70 until after Halloween, things are a touch different, which is why I take a weekend road trip north to assuage my senses. My childhood in Northern Washington State was a different story entirely. Anyhoo, no matter where you may be planted, the Fall Harvest and all its’ delights can still be yours to enjoy.

This has been my most cherished time of since I was young girl. The hay was tucked away for winter, which meant we didn’t have to change the sprinklers for at least another 7 months; the fruits and vegetables had been put up and weeding was but a memory, and Sunday pick up football in the pasture was in full swing. Best of all, my mother would start whipping up her glorious soups, stews and casseroles; filling the house with savory scents of meat, rosemary, chicken and chili. Doesn’t take much more than that for kids to scream, “Is it dinner time, yet?”

Bring on your Dutch oven or Crock Pot; change up that fruity Sauvignon Blanc for a deep, velvety Cabernet or Syrah. Roasted root vegetables, thick, savory sauces and the anticipation of post-autumnal equinox holidays and celebrations are just a few of the reasons we’re so happy that the 4th quarter has arrived!

Autumn invites us back inside to create those dishes that strengthen our resolve to rake the leaves, to take a brisk walk on a chilly Fall evening, to forgive runny nosed kids playing outside without a coat; and, to thoroughly enjoy a crackling fire by which to warm ourselves surrounded by those we love.

So, dig out that cable knit sweater you can’t seem to part with, put on your favorite comfy jeans, light that fire and let’s get cookin’!