Author: Heidi Lee (Page 91 of 96)

Chef Ross Fraser’s Potato Buttermilk Soup

September 20, 2009 / Heidi Lee / 0 Comments

We met Chef Ross Fraser at Keyah Grande Resort in Pagosa Springs, Colorado and featured his stuffed tilapia in our most recent travel video. Here, he shares with us his recipe for Potato and Buttermilk soup. Check out his bio below.

Ingredients

2 Idaho Potato’s Peeled & Roughly Chopped (or Sweet Potato’s)
2 Small White Onions Peeled & Roughly Chopped
2 Clove Garlic Chopped
4 Tbsp Olive Oil
¼ Cup AP Flour
4 Cups (low sodium) Chicken Stock (or veg stock)
2 Qt Buttermilk
Sprig Fresh Thyme
Sprig Fresh Rosemary
Salt & Pepper to Taste

In a medium size pot slowly melt the butter & the oil together. When melted, add the potato’s, garlic, herbs and onion and allow to cook for a few minutes. Add flour and stir in then, again, leave to cook for a few minutes. Add chicken stock and buttermilk and bring to a boil. Once boiling, turn down to a simmer and allow the potatos to cook, then turn the heat off. Allow the soup to cool slightly, then liquidize in a blender. Season to taste with salt & pepper and serve.

Chef Ross Fraser’s Bio

Scottish born and bred, Ross was trained in Scotland at the Glasgow College of Food Technology. He has held senior positions in some of Scotland’s top dining destinations including the former Executive Sous Chef to the Duke and Duchess of Roxburgh. Ross came to the U.S. eight years ago and served as Executive Chef of The Emerson Inn and Spa. The Emerson was a premier Four Diamond luxury European resort and spa located in Mt. Tremper, New York. In Ross’s final year at this property, largely due to Ross’s efforts, it was named the “World’s Best Luxury Inn 2005” by Johansen’s Conde Naste Magazine. Ross has been featured in such major publications such as “The New York Times”, “Gourmet Magazine”, “Delaware Today”,” “Washingtonian”, “The Washington Post” “The Hudson Valley Magazine” and “Chef”. Significantly, Ross was named in the 2004 edition of “International Who’s Who of Chefs”. He followed this award by coming back to head up again the newly rebuilt Emerson Resort & Spa after the original was tragically destroyed by fire.

Braising Season Has Arrived!

September 13, 2009 / Heidi Lee / 0 Comments

Cuisine at Home is this really killer culinary magazine that I subscribe to. It’s published just once every 2 months and it’s arrival is awaited with much anticipation. The most current issue has a special little section on Bistro Dining – just perfect for that chuck roast I’ve got in the freezer.

If you know me, you know I love a good braise, especially one marinated in an entire bottle of Pinot Noir. The recipe I found for Beef Daube (pronounced Dob) was ideal for a Sunday. I sure do wish it was just a little bit cooler- at least less than 80. Oh well. Our ‘winter’ is nearly upon us and ya’ll northerners will be jealous soon.

Oh my God, I just stumbled on Hee Haw on the TV! This is sooo cool. They just did that corn field bit where the guests and regulars tell those ‘corny’ jokes. Hang on, hang on, Buck Owens is singing “My Heart Skips a Beat.” Can you believe this is an hour long program and that he came from Bakersfield, CA?

Okay, back to Beef Daube. There are as many variations on this technique as there are …..Linda Ronstadt singing a song on a porch in an outfit that I bought yesterday at Macy’s. What comes around, goes around. Should have kept that peasant top and the shiny boots.

Trim, chunk and marinate a 3 pound chuck roast in a bottle of red wine, thyme, garlic, parsley, 1 juiced orange and half of that orange’s peel, salt, pepper and bay leaves. I’m at 8 hours, but you can go for 24 if you want. Remove meat from marinade. Strain marinade, toss aromatics and reserve liquid. Blot meat with a paper towel and dredge in flour. Cook 4 slices of bacon in a dutch oven on high heat, remove bacon and brown off meat in batches. Set meat aside on paper towels. Add some carrots, boiling onions, and a few quartered fennel bulbs…..time out for Merle Haggard. He looks pretty good. I wonder if this was before his prison time? Let’s hear it for the bad boys. Nice tune.

Deglaze with 2 cups of the marinade, add the tomatoes and the beef stock (home made if possible). Add the meat back to the pot, cover and cook in a 325 degree oven for 2-3 hours.

“Hey Grandpa, what’s for supper?” – black eyed peas with salted pork belly, tomatoes in a can and cherry cobbler, the best you’ve ever had. Wish I were there for dinner, too.

Serve beef daube over egg noodles or waxy red spuds with just a touch of parmesan, fresh parsley and more red wine!!

Merle’s gettin’ double billing tonight! I watched this show a lot as a kid. The humor is simple, as is the music and the food suggestions from Grandpa. For some reason, it just seems to fit. Maybe not with Beef Daube, but it’s making me smile and my 11 year old daughter miserable. Although, if you think about it the recipe I’m sending to you is just stew. Perhaps a bit uppity for Korn Field County, but I’d bet Grandpa would shout this out through his window panes. He might even suggest some baked grits as an accompaniement.

Live well, Eat well – Cheers, Heidi

Chef Stan Reinhold’s Cold Peach Soup

September 8, 2009 / Heidi Lee / 0 Comments

This recipe came from my good friend and the ACF Chef’s Association of Arizona Chef of the Year for 2008. Chef Stan Reinhold. I love this recipe and it’s a great idea here in the southwest with our warm temps and all those perfectly ripe peaches still in season!

INGREDIENTS

1 pound peaches diced and pureed
6 oz. peach yogurt
1 oz. grand marnier
4 oz. confectionary sugar
¾ t. pure almond extract
A touch of ground nutmeg, allspice and cinnamon
1 oz. buttermilk
2 t. lemon juice

Place all ingredients into blender and blend thoroughly. Place in the frig for at least an hour. Give it another good stir and pour into bowls.

Serve chilled with some diced peaches for garnish.

Mission

September 3, 2009 / Heidi Lee / 0 Comments

into the Soup is all about taking a chance! Through our media channels on the web, the radio, and our events; we entertain and educate with food and travel. Because life is not a dress rehearsal.

into the Soup is about jumping in, getting involved, getting our hands dirty, and getting off the recipe page. We encourage our followers to try new things and experience life. When we travel we spend time with the locals learning about how they live and how they eat. We love the characters we meet along the way. They are the ingredients to life. In the end – as Jimmy Buffett says – “We do it for the stories we can tell.”

Additionally, into the Soup promotes professionalism in the culinary arts by promoting chefs and chef driven businesses. As part of this, into the Soup supports and promotes organizations that provide scholarships, training and jobs in the culinary arts and food service industry.

We believe that learning creates opportunity; that opportunity is the path to success; and that success is about experiencing good food, spending time with friends & family, and gaining new experiences whether they are near to home or far abroad.

POSH Dinner

September 2, 2009 / Heidi Lee / 0 Comments

Just finished filming at POSH – a kick butt improvisational restaurant in Scottsdale, AZ. Chef and Owner Josh Hebert was meant to be in front of the camera AND behind the counter.

The beauty lies in the fact that a menu is non-existent! You, the customer, eliminate what you don’t like from their daily list of fresh, local and exotic ingredients, choose the temperature at which you like your meats cooked (or none if Vegan of any ilk) and let the surprises begin! Prices are based upon how many courses you’d care to indulge in, generally from 4 – 15 and wines are paired with each course. It’s more of a tasting as the portions are perfectly sized so you get just enough, always wanting more, but not full. I know the word SATED!!

We feasted on the likes of lupe de mer in a fennel water, kangaroo with red coconut curry, new zealand lamb in plum sauce, popcorn soup, hirashi in a dashi broth, and their version of a twinkie with raspberries and lemon curd and a chocolate pate with a drizzle of olive oil and sea salt. Absolutely outstanding!! Hats off to Chef Joshua’s entire crew, especially right side kick Zac (Malkovich) Zaun and Kirby, the lovely garde manger.

Hope I spelled everything right. Oh, did I mention that we had wine??? www.poshscottsdale.com

Cheers,

Heidi

Shrimp and Goat Cheese Pizza

August 29, 2009 / Heidi Lee / 0 Comments

The flavor friend combination of fresh goat cheese and shrimp is one of my newfound favorites and roasting those shrimp is one of my favorite new techniques. Preheat your oven to 410 degrees and line a baking sheet with foil. Thaw and peel shrimp, if necessary. Toss with a little quality olive oil, lemon juice, salt and pepper.

Put in oven and watch closely. 1/2 pound of 26/30 shrimp cook in about 7 minutes. (26/30 means 26 to 30 shrimp per pound so determines their size).

I like using Lavash for a quick and light dough. It’s an Armenian Flatbread, ready to eat. Trader Joe’s carries it. Spread a little olive oil on a baking sheet and lay the Lavash on top. Roughly chop shrimp or keep whole if small enough. Add small chunks of goat cheese, some fresh thyme, minced garlic and a sprinkling of olive oil. Cook in the 410 degree oven until bubbly – about 5 minutes.

Goat cheese of choice I buy from Lara Hardwick of Petit Fromage on the SE corner 7th Ave. and Missouri in Phoenix, AZ. Lara is very cool and her store is even cooler. Stop by to see her and support her new adventure!!