Author: Heidi Lee (Page 55 of 96)

Gretchen Searcy’s Seven Heaven Mushroom Soup

November 12, 2010 / / 0 Comments

Gretchen Searcy is a Minnesota native who learned all about home cooking growing up with her Midwest family of 10. She currently resides in Phoenix and recently started making healthy, homemade soups for her co-workers. They loved them so much she decided to go into the ‘soup business’ for herself. Gretchen’s weekly soups are individually packaged and hand delivered, ready to heat up for a quick lunch or dinner. Please contact Gretchen for more information and your chance to be on the ‘Soup & More’ email list!

This is one of her ‘rave review’ soups…

Ingredients:

  • 1 oz Dried Mushrooms – Shiitake, Porcini, Morel, Brazilian, Ivory Portabella and Oyster
  • 8 cups water
  • 1 1/2 cups Celery, diced
  • 2 1/2 cups Onion, diced
  • 1 1/2 cups Carrots, shredded
  • 3 Garlic Cloves, minced
  • 1 1/2 tsp Olive Oil
  • 6 cups (24 ounces) Button Mushrooms, sliced
  • 1/2 cup Low Sodium Soy Sauce
  • 1 cup Arborio Rice
  • 2 tsp Honey
  • 1/2 tsp Thyme
  • 1 1/2 tsp Salt
  • 1/2 tsp White Pepper
  • Pinch Cayenne (optional)
  • 1 Grind Fresh Ground Pepper
  • 1/8 tsp Garlic Salt

Add dried mushrooms to water – bring to boil and simmer 15-20 minutes. Strain (reserve the liquid) and set mushrooms aside to cool. Once cool coarsely chop re-hydrated mushrooms. While mushrooms are boiling, heat oil on low heat and sauté celery, onion and garlic 5-8 minutes, until celery is slightly tender. Add carrots; sauté 3 minutes. Add fresh mushrooms; increase heat to medium, and sauté until mushrooms begin to release their juices.

Add remaining ingredients to the pot. Bring to a boil, reduce to simmer, and simmer 30 – 40 minutes, or until rice is tender. Add additional water for a slightly ‘brothy’ consistency

Serve with Parmigiano-Reggiano Cheese. Or, for a truly decadent experience, serve with a wedge of warm Brie and a hearty whole grain slice of hearth bread.

Yield: 6-10 servings (depending on bowl and appetite size!)

 

About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE


The Foodie’s Dilemma

November 12, 2010 / / 0 Comments

I have come to find that I have a unique relationship with food. It seems that it consumes me as much as I consume it. I spend much of my days reading about food, talking about food, filming, smelling, tasting, and blogging….about food, but you know something? I miss cooking it. 

Yep, you guessed ‘er chester – I’ve fallen into a rut. Playing (and working) at warp-speed every day has turned my shopping list into a mundane mix of pork chops, hamburger, whole chickens, pasta, and the occasional “Special Steak” on Friday. Don’t get me wrong here. Nobody in my house goes hungry (ask my interns and employees), but I feel bored and a little inadequate when I visit my chef-buddies on their home-turf…Keep reading and you’ll see what I mean.

There are those times when you need a little inspiration, a break, and a really good waiter. Zinc Bistro and Kevin (the really good waiter) gave me just that. God, I love that place. I can’t remember exactly how we stumbled upon it, but when I realized that the food was even better than the ambience, I was smitten. We stopped by on Sunday afternoon to rejuvenate “Happy Heidi” because I was totally jonesin’ for a cheese board, the Zinc Bistro Bouillabaisse, and that Crab Omelet with Truffle. Think mud-mask for the soul.

It wasn’t all just for me. We shared, but Sammie would only give up like two bites of her Macaroni Au Gratin ~ tight wad! And, although the kitchen was switching up from lunch to dinner (thus, a limited menu), they completely understood and appreciated my plight. Chef MaryBelle (hope I spelled that right) sent out those delicious dishes and made Heidi happy, indeed. Heartfelt thanks to Kevin, Cat, Chef and Zinc!

Okay, so back to my cooking slump…

After a day of filming (about food) with the likes of Chefs Jason Gunn (Village Coffee Roastery), Christopher Gross (Christopher’s & Crush Lounge), John Carver (Eddie V’s) and Armando de Hoyos (La Hacienda), there was no way in Hell that inspired cooking was NOT in my immediate future!  While lacking the energy to take on Coffee Rubbed Prime Rib, Sous Vide Loin of Lamb, Camarones al Chipotle, or Lobster Chowder, I thought a nice beef stew might be just the ticket.

On Wednesday night, Sammie and Dave hit the library, I turned on some tunes, poured a glass of hearty red, and went to play with my food. Shoulders dropped away from my ears, heart rate fell in sync with the sound of distant drums, and all was right with the world. The stew was gorgeous, the house smelled like heaven, and I felt really, really good.

We all feel that crunch around the dinner-hour, and the time that should be spent preparing it can be lost to the void of lackadaisicalness. Let’s make a pact, you and me, to prepare just one meal per week with heart, soul, inspiration and a really, really good glass of wine. On those other 6 days, I endorse inviting a chef to dinner or….go to Zinc Bistro!

My Early Thanksgiving

November 7, 2010 / / 0 Comments

While sitting at my desk prepping show notes for last Saturday’s radio program with Beau MacMillan and Lee Hillson, I decided to revisit the television segments we filmed together. Not only did I laugh a little and reminisce, it made me recall just how lucky I am.

In my wildest dreams, I would never have imagined doing what I do today.  In case you are not aware, I bounce around town, meet really groovy people, eat, drink, and write about it.  All the while hosting weekly radio and television shows.  HOLY $#!+.

Three years ago, I was trying to find a way to do what I love (reference above) and accidentally landed myself in food culture central. Don’t get me wrong, I worked my butt off and the ways and means of accomplishing it is a story in and of itself, such that we cannot officially provide an anniversary date for ITS. Suffice it to say, I am very grateful to be here and am even more grateful to call these folks my friends.

We’ve (me and the infamous intern entourage) taken to bouncing around town more and more which affords me an even greater opportunity to meet and learn about the chefs, restaurateurs and product that are making our State a dining destination. 

Among these is La Bocca Urban Pizzeria & Wine Bar in Tempe, AZ. Emily and I met up with John Ormond there the other night. I promptly ordered up a Grey Goose martini, and by the time we met the owner and restaurateur extraordinaire, Julian Wright, I was “Happy Heidi!”  It took Julian a while to realize that I wasn’t a restaurant critic, but a bouncy lover of all food, friends and frolic. He hunkered down with a glass of Russian Red and proceeded to entertain and educate. This dude is hilarious, creative and smart!

The medley plate was lovely with his signature flatbread and the best babaganoush ~ love that word~ I’ve ever had. The Queen Creek Olives were amazing along with tasty feta and smooth hummus. Whilst licking my lips and enjoying a glass of that red myself, Julian ordered up even more taste treats. My fave was the Mascarpone, Smoked Prosciutto, and Truffle Oil Bruschetta. Basically, Ecstasy without the pill, the pretty lights, or the urges.

From the 1500’s Raphael Portrait behind the bar, to the sexy corner table with pillows and room for 10, La Bocca is, well, really cool. I asked Julian what he thought made his place special and he gave me the rote quote  “quality products, great atmosphere blah blah blah.” Since we were heading over to his “Canteen” for some after snack tequila tasting, I asked him to roll it around for awhile and try again. 

45 minutes later, the non-rote Quote; “There’s a human element here – influenced by a strong personality from the top down.  A sense of community and of family makes you feel comfortable and at home; the fact that I’ve created so much of it from me: every song, every wine, every bite, makes it special and real.  There’s a ‘no drama’ policy when you sign on as staff and, um… we have chairs!” 

I love it when creative people take the credit for their creativity, especially when they are right.  The chairs quote may have been the effect of a lengthy bout of tequila tasting, but who cares? My La Bocca was sore from the chatter and the laughter.

We bade farewell with hugs, warm feelings and the promise to meet up again. With any luck, Julian will come to play with me on the show where I can share him with you.  Thanks for listening/watching/reading.

On a final note: I’d like to offer humungous appreciation to my sponsors and those that helped so much along the way. Please help us support them to keep the dream alive:

And most of all, our wonderful friends, followers, members and fans (some 30,000 of you) who make it worth the effort. We hope we entertain, educate, and engage you.

We love you all and I LOVE MY JOB!!!!

Chef Beau MacMillan’s Butternut Squash and Parsnip Soup

November 5, 2010 / / 0 Comments

 

I met Beau MacMillan (Bo Mac) on the radio nearly 6 years ago and since that time I’ve come to call him a friend.  He’s one of the most sincere, real people you will ever know. His smile, wit and infectious giggle endear him to everyone he meets.  I just love this guy – he’s a keeper!

Butternut Squash and Parsnip Soup

 Chef Beau MacMillan, Elements/Sanctuary on Camelback Mountain

Yield: 8 bowls

Ingredients

  • 2 small White onions
  • 2 each Organic butternut squash (washed, peeled and chopped)
  • 6 each Organic parsnips (washed, peeled and chopped)
  • 1 each Organic leeks (washed and chopped)
  • 1 1/2 oz. Ginger, chopped
  • 6 cloves Garlic, chopped
  • 1/2 cup Brown sugar
  • 1 Tbsp. Chipotle in Adobo, pureed
  • 4 oz. Smoked bacon, chopped
  • 1 cup White wine
  • 2 qts. Lobster stock
  • 2 cups Heavy cream
  • 2 each Limes
  • 1 each Bay leaf
  • 5 oz. Blended oil
  • To taste Salt and pepper
  1. Saute bacon in oil over medium heat in a pot.
  2. Add onions, squash, parsnip and leeks. Cook until soft then add ginger, garlic, brown sugar and chipotle. Cook for 10 minutes.
  3. Deglaze with white wine and cook for 2 minutes. Add lobster stock and cream then season with salt and pepper. Add Bay leaf and cook for 20 minutes.
  4. Puree soup and add lime juice.

 

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The Weekly Whet: Captain with a Skirt

November 4, 2010 / / 0 Comments

By Heidi Lee

Rum, White Wine and Coca-Cola? You know? It’s actually quite tasty. And so were the bacon sandwiches Chef Lee Hillson brought in that day. That’s about all I remember, cuz I’m pretty sure we threw back a few of these.

Ingredients

  • 2 oz Captain Morgan® Original spiced rum
  • 2 oz white wine
  • Fill with Coca-Cola®
  • 1 slice lime
  • Ice cubes

Mix rum and white wine in a glass. Add Coke and ice. Garnish with a slice of lime.

Chef Brian Adornetto’s “White Cheddah Popcorn Chowdah”

October 31, 2010 / / 0 Comments

Chef Brian is a personal chef, writer and blogger and good facebook friend of into the Soup. His company, Love at First Bite, brings intimacy back into the kitchen, along with some really good chowders! 

 Ingredients

 

  • 8 ounces bacon, chopped

  • Olive oil

  • 6 cups small diced onions (4 large onions)

  • 4 tablespoons (1/2 stick) unsalted butter

  • 1/2 cup flour

  • 3 quarts chicken stock 

  • 6 cups diced and peeled white potatoes (2 pounds)

  • 10 cups fresh corn kernels (about 10 ears)

  • 2 cups cream

  • 1/2 pound sharp white cheddar cheese, grated

  • Kosher salt

  • Freshly ground pepper

  • 3 tablespoons minced parsley

  • 2 cups white cheddar popcorn

 

Serves 10-12

 

In a large stockpot over medium-high heat, cook the bacon in olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon, crumble, and reserve. Reduce the heat to medium, add the onions and butter to the bacon fat, and cook for 10 minutes, until the onions are translucent.

 

Stir in the flour and cook for 3 minutes. Add the chicken stock and potatoes and bring to a boil. Lower to a simmer and cook uncovered until the potatoes are tender, about 15 minutes. Meanwhile, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. Add the corn and cream to the soup. Stir in the grated cheddar and cook for 5 more minutes, until the cheese is melted. Season the soup to taste with salt and pepper. Serve hot with a garnish of crumbled bacon, parsley, and popcorn.

 

About Chef Brian Ardornetto

Chef Brian Adornetto began his culinary journey early in life. He was taught the basics of cooking by his mother and grandfather at the landmark P.N.K. Tavern in Jersey City, NJ which has been in his family for over 75 years. Brian graduated from Saint Peter’s Prep and earned his Bachelor of Science degree from Saint Peter’s College before attending culinary school. He has also completed the Lisa Ekus Group’s Media Training Course. Check out his site Click Here.

 

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