Author: Heidi Lee (Page 53 of 96)

Judith Finlayson’s Curried Sweet Potato and Millet Soup

January 11, 2011 / / 0 Comments

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad and some whole-grain bread.

Ingredients:

Makes 6 servings (Vegan Friendly)

  • 1 tbsp vegetable oil
  • 2 onions, finely chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 tsp minced gingerroot
  • 2 tsp curry powder
  • 1 tsp freshly grated orange zest
  • 2 cups sweet potato purée (see Tips, below)
  • 6 cups homemade vegetable stock or reduced-sodium chicken stock
  • 3⁄4 cup millet, toasted (see Tips, below)
  • 1 cup freshly squeezed orange juice
  • 1⁄4 cup pure maple syrup
  • Salt and freshly ground black pepper
  • Toasted chopped walnuts or sliced almonds
  • Plain yogurt, optional
  1. In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.
  2. Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.
  3. Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz. You can also use a can (14 oz) of sweet potato purée. While it’s not necessary to toast millet, toasting does bring out its pleasantly nutty flavor. To toast millet, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, about 5 minutes.

Credit for recipe:
Excerpted from The Complete Whole Grains Cookbook by Judith Finlayson
© 2008 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Purchase the complete cookbook here.

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Chef Joe Walker’s Vegan Chili

January 4, 2011 / / 0 Comments

Chef Joe Walker attended Scottsdale Culinary Institute in 2004 and has worked for Executive Chef Beau MacMillan at Elements at Sanctuary and is now putting it all together for La Grande Orange and his first book “Du Jour.” A collection of 11 gorgeous yet simple soups. Well, soup, doesn’t that just work?

Ingredients:

Yield: 4-6 servings

  • 3 tbsp Canola Oil
  • 1 cup Onion, diced
  • 1/2- cup Green Peppers, diced
  • 1/2- 1 lb Mushrooms, finely chopped (use food processor)
  • 3 cloves Garlic, chopped
  • 1 Bay Leaf
  • 1/2 tbsp Cumin
  • 1-1/2 tbsp Chili Powder (New Mexico mild chili powder)
  • 2 cups Vegetarian Broth
  • 1-1/2 cups Water
  • 4 cup Canned Tomatoes, diced
  • 3 tbsp Tomato Paste
  • 4 cups Pinto Beans
  • 1 tsp Salt
  • 1 tsp Yellow Mustard
  • 1/2 cup Cilantro

In a large pot, heat oil over medium heat. Add onions and green peppers, cook for 5 minutes stirring frequently. Then add mushrooms and garlic. Cook for an additional 10 minutes stirring frequently. Add the bay leaf, cumin and chili powder, and blend well with vegetable mixture. Next add broth and water. Bring to a boil then reduce to simmer (gentle bubbles). Add tomatoes and paste and let cook for 40-45 minutes. Next add pinto beans, salt, and mustard. Blend well. Finally add cilantro and let cook for about 10 minutes–taste for seasoning.

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In One Year and Out the Other

January 4, 2011 / / 0 Comments

It’s difficult for me to sit back and do nothing, especially when I have a business to run, but this year, I took complete exception to THAT rule.  Once I activated the “vacation signature” on my email account, I was out of here.  I mean seriously out of here.  Bye, bye Phoenix. Hello Colorado!

I won’t bore with you with the details of my week of naps, snow ball fights, wine and martinis, skiing and of course, eating.  Why would I do that to you, or myself for that matter?  Alas, my week is up and here I sit. Here I sit in a big comfy chair, Chardonnay at hand and the perfection of a Rocky Mountain sunset stealing my eyes from my computer screen as my heart cries out, “But I don’t want to leave!”

There’s an unreality–a disconnect–if you will, in Pagosa Springs, CO.  We first discovered this place about 2 years ago and we’ve been back numerous times. I can relax here; I feel completely at home (and not the one that has my office in it). Tall pine trees, rivers, lakes and streams, good and simple food, trucks with big tires and big boys driving them; this is back-country with lots of snow and really cool people.

More than 2 weeks ago I basically checked out of into the Soup and took a break. It’s ideal timing for this kind of reprieve as I end one year and reflect, while simultaneously looking forward to “the new” in the coming year. New clothes (compliments of Santa Claus), new diet and exercise regimes (in order to fit into those new clothes), new media kits, new plans of action, and a renewed sense of excitement await my return. Of course, an open mind will be handy for all the “new” I can’t see coming because the Greek God, Janus, already put dibs on that superpower. Still, we mere mortals can handle all this newness with grace and aplomb. 

During the last few days of this glorious hiatus, into the Soup-thoughts started sneaking in.  I’m starting to think about my company, the wonderful team of people I work with, our plans for the future, new friends to make and old ones to connect with, promises to be fulfilled…

Which brings me to a recent text message I received from ‘Joe’ asking if I had enjoyed my dinner at Michelina’s right before Christmas with my good friend, Jill. I know quite a few ‘Joes,’ so I sent him a message that said something like: “I’m a lush, can you please remind me who you are?”

Bothered by my memory-block, I attempted to “retrace my steps” in the best way I know how: I poured another glass of wine. A few sips of the miracle spirit re-set my brain and I quickly replied: “Sorry dude, mixed it up.  Loved Michelina’s.  Sorry I haven’t blogged you yet as promised, but plan to include you in my year end!” 

So, here I sit, keeping a promise to a friend, and beginning 2011 on the right foot.

Michelina’s was a wonderful surprise! Unbeknownst to me, she’s occupied the same spot near 32nd St. and Shea for 25 years. I love stumbling across not-so-hidden treasures like Michelina’s. Experiences like that keep dining-out exciting.

A few weeks prior to our dinner date, Michelina’s son installed my friend Jill’s new HV/AC system, and of course they got to talking about food. He insisted that she request the “Oysters Michelina” upon her first visit. Jill knows I love good food, so she invited me to join her. We figured that the owner’s son knew what he was talking about so we did as we were told and ordered some and they were…worth a blog in themselves…so just order them, k?

The lovely lady herself came out to say hello and we chatted about all things Italian, family, and food, and requested a tasting of her choosing. We gorged ourselves on homemade pasta and marinara, shells and cheese, veal scallopini, escolar on spinach, perfectly grilled shrimp–oh, and the salad:). Just when we thought our hearts and bellies couldn’t be fuller, her sons brought in a massive Christmas tree! It was an absolutely divine evening. Michelina’s is one of those places where everyone is greeted with affection and appreciation, the service is simply impeccable and it’s kind of like ‘home’.

We left well-sated and ready to bring new friends and family to share a meal there.  Jill and I hugged and wished each other a Merry Christmas and a Happy New Year.

So, here I sit on January 1, 2011 waiting for Dave and Sammie to come ‘home’ from their ski day, realizing that ‘home’ can be lots of places, filled with lots of different people with many different realities.  I feel quite blessed that all my ‘homes’ are filled with love, family, and friends. 

And now that the holidays are over–screw all that sappy crap!  Look out 2011 – here I come!

Sparkling Wines for the Holidays and Any Day

December 26, 2010 / / 0 Comments

by Josh Hebert

During the holidays, it’s easy to find an excuse to celebrate.  Personally, I like to crack open a bottle of sparkling wine anytime I am in the mood. I am here to tell you that it is OK to drink a sparkler outside of a celebration. It is wine, BTW. Measuring by the sales at POSH, though, it’s fair to say most people still think of them as a holiday indulgence. So, I thought this would be a good season to address these special wines.

First, some basics. The primary difference between many sparkling wines and Champagne is where they originate (e.g. Champagne comes from the Champagne region of France). There are many methods for making a still wine sparkle. Method champenoise is the term for the classic method invented by Dom Perignon. Go figure, a Benedictine monk made an innovation in alcohol. 🙂 

I will say that method champenoise does make a more complex wine. So, if you are into getting a real nice bottle, then go with the real deal from France or from Domaine Chandon in California – the California arm of the famed French parent company Moet & Chandon. It is up to you, but Domaine Chandon makes a nice Blanc de Noir made from the red grapes Pinot Noir and Petite Meunier for about $16. 

The big prestige houses, such as Krug, Salon and Bollinger continue to hold their high prices, so look to the lesser known producers such as Piper Heidsieck, Duval Leroy and other smaller producers in Champagne for values.  Prices that once reached $50-$60 to start a few years ago, are now back down to $35, so it is still a bit of a splurge, but not bad for the quality.

Now for the sparklers most of us will drink. You know, the ones that comes half full of orange juice with holiday breakfast!  For your mimosa, you have 3 options: sweet, dry, or bland. If you want a mimosa to taste like OJ, try something bland like Asti Spumante from Italy… hello headache! If you like your mimosas dry like I do, go with a Cava from Spain like Casteller Cava from Penedes. This is a tasty option for people who drink their mimosa OJ free. Now, if you like ‘em fun and bubbly, try the Italian Prosecco. Most are at least a touch on the sweet side and not expensive. This will liven up any mimosa. Try Trevisiol. It is about $10 and easy to find.  

Whichever you choose, remember to stop and enjoy. These great wines will add sparkle to any day and make it a holiday.

Happy Holidays,

Josh

 

To Shop for Sparklers Online Click Here: Champagne and Sparkling wines

 

About Joshua Hebert

To make an online reservation at POSH click here: Online Reservations

Chef Joshua Hebert is Executive Chef at POSH Restaurant in Scottsdale, Arizona. He is the winner of this years C-CAP Heavy Medal Culinary Competition and a Sommelier. He is nearly a native of Scottsdale.  He began his career at Tarbell’s in Phoenix and spent his 20’s in San Francisco and Tokyo. He returned to head the kitchen at Tarbell’s, North and Dual, before making POSH his obsession.  Joshua is married, has no kids, but an awfully cute pound puppy named Kassy. 

Abbie Hesselius’ Butternut Squash Soup

December 17, 2010 / / 0 Comments

Abbie’s jumping in…to the Soup, that is!  Her Butternut Squash Soup sounds absolutely amazing, just like she is.  Part accountant, part chaffeur, part chef and full time friend.  We Love Abbie!!!

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 1 onion (or two if they are small)
  • 1 or 2 parsnips, peeled and chopped (optional)
  • 1 or 2 carrots, peeled and chopped (optional)
  • 1 apple, chopped (optional)
  • 1 Tbsp ginger juice
  • 1 Tbsp thyme
  • 2 Tbsp light miso
  • Salt and pepper, if you feel the need (The miso is my salt)
  • Enough stalk to cover by an inch, ~5 cups
  • ¼ cup ground cashews
  1. Sauté your onions in the oil of your choice. If you have pumpkin oil this is a good place to use it!  Be careful not to brown them too much, i.e. brown soup vs. orange soup (it doesn’t hurt the flavor at all just the color). Add remaining vegetables and an apple for sweetness (optional).  Add your herbs and spices.
  2. While the vegetable are cooking, grind your cashews in a blender until they resemble flour; add your stalk or water to the nut flour and blend.  Add the miso to the blender and mix well. 
  3. Pour liquid over vegetables making sure you cover them by about an inch.  Cover and simmer
    until the vegetables are soft. I pressure cook it for about 10 minutes–if you have a pressure cooker, use it!
  4. For a nice pureed soup, blend the soup before serving.  I like to serve this with croûtons on top.

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Nice Guys

December 17, 2010 / / 0 Comments

A really nice guy named George is in my garage attempting to eliminate the God-awful stench that seems to be emanating from the undercarriage of my refrigerator.  Did I admit to him that I left those pork chops on the bottom shelf too long, or that the ½ & ½ may have leaked out a bit more than I had thought?  Hell, no!  Anyways, I think it’s a dead thing – that’s my story.

Anyhoo – we’ve had lots of great stories to tell this year and the advent of “Heidi Hits the Town” made for quite a few doosies.  If I remember correctly, we began that little venture in mid-September and it has proven phenomenal fodder for this little blogger; and I’d wager some serious juice for my stalwart DD’s. I fear the day they join forces to create a montage of their cell phone-captured impromptu singing performances and pictures from these excursions. Look out Youtube!

Last night, Emily and I headed out in the pouring rain and arrived at my dear friend Josh’s place – he’s a nice guy, too.  Hadn’t been there for a bite in quite some time and needed a little POSH fix.  He was prepping for a catering gig, but had time for a quick hug and a chat.  We ate some quail and some frog legs sans utensils – a first for Emily. (Not the finger thing, the frog thing) I’ll tell you what, if no one looks at you funny when you lick your fingers in a fine dining establishment – it’s just the right joint for me.

For some strange reason a B-52 sounded really good right then!!  It’s chocolate milk with a kicker and I love the way POSH makes them. All ingredients are poured into the pool, shaken in ice and strained.  Very cold and very tasty with that nice bit of froth on top – thanks, gang!

Off to T-Cooks!  I love that place–not just for the wonderful food and the wonderfully nice Lee Hilson, but also for the architecture and the warm fuzzy feeling you get upon entering the property and walking through the restaurant. It’s got that Arizona glow that is only enhanced by the generous wine pours.  David and Sammie decided to join us for $2.00 tacos – one of the best deals in town! 

We moved from the bar to some cushy chairs and couches and I sunk in deep.  At that very moment, I realized that I was on my self-imposed vacation!  Two weeks of unadulterated laziness and sleep.  Peter Mayle’s  “A Year in Provence” awaits on my bedside table, my unending playlist of Law & Order is qued up; I’ve already been to the liquor store, and good friends are arriving this weekend.  Christmas Eve is 6 days away and Santa Claus is coming.

That nice man, George, just knocked on the door and had located the cause of the stink.  He handed me the bill, winked and said, “I think it was some sort of dead thing.”  Nice!

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