Category: Recipes (Page 34 of 55)

Now that you have picked that carcass clean, you can roast the bones, prepare your mire poix (carrots, celery, and onions–a little garlic never hurt too), hang your sachet d’epices (parsley stems, whole cloves, peppercorns, thyme, and a bay leaf in a cheese cloth-sack) from your biggest stock pot, add water, and simmer all the ingredients for hours! Sound like a lot of work? Don’t worry!

If your carcass is actually on its way to the landfill right now along with your skinny-pants, you can substitute a good stock straight from the store for this one, and as usual, we recommend Savory Choice.

Ingredients

• 1 gallon homemade turkey stock or 3 pouches Savory Choice Turkey Broth Concentrate
• 1 carrot diced
• 1 onion diced
• 3 stalks celery diced
• 2 T Olive Oil
• 3 cloves garlic
• 2 t poultry seasoning
• 1 14oz. can tomatoes, diced and seeded
• 1-1/2 lbs of white and dark turkey meat
• 2 bay leaves
• Turkey carcass (optional)
• 1 cup white wine
• 1 gallon water (if you are using Savory Choice Broth Concentrate)
• 1-1/2 T salt
• Black pepper to taste

In a 2 gallon pot over medium heat, heat the olive oil, add the onions carrot and celery. Saute for 3 to 5 minutes or until onions are translucent. Add the garlic and bay leaves. Continue to cook for an additional 2 minutes, add the Stick Pouches (or your stock), water (if using the pouches), wine, carcass, and poultry seasoning. Bring to a boil and allow to simmer for 20 minutes. Add the tomatoes, turkey meat, salt and pepper. Increase heat, bring back to a boil and turn down to a simmer. Simmer for an additional 10 minutes. Serve warm.

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

My favorite soup recipe is Chayote Squash Soup. Many people don’t know about the chayote squash–it’s a lovely, versatile ingredient. I was once cooking in Aspen with Jacques Pepin, Julia Child, and about 8 other people and Jullia had never seen one. It was such a thrill for me to teach her something!!

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 1 tablespoon finely chopped garlic
• 1 serrrano chile, seeded and finely chopped
• 2 chayote squash (1-1/2 pounds), peeled, cored and cut into 1/2-inch dice
• Salt and freshly ground pepper to taste
• 2 cups vegetable stock
• 1/4 cup fresh cilantro leaves
• 1/2 cup heavy cream

Garnish:

• 1/2 cup heavy cream
• 1/4 cup chopped chives

Heat butter in a medium saucepan over medium heat; add onion, garlic and chile and cook until softened, about 5 minutes. Add chopped chayote squash, salt and pepper, and continue cooking, stirring, another 2-3 minutes. Add vegetable stock, bring to a boil. Lower heat, cover, and cook until squash is tender, about 20 minutes. Cool slightly and put mixture into a blender. Purée; add cilantro and puree again. Return mixture to the saucepan and add the cream. Season with salt and pepper and heat to the desired temperature. Ladle the soup into bowls. Put the cream in a squeeze bottle; drizzle a little cream and some of the chives over each serving. Serve immediately.

Makes 6 servings

About Chef Barbara Fenzi

Barbara Pool Fenzl is a major figure on the American culinary stage. Her first love is teaching, but she is also a cookbook author, magazine writer, and television personality. In 1983, Barbara founded Les Gourmettes Cooking School in Phoenix, which offers demonstration classes that she, restaurant chefs, cookbook authors, and traveling instructors from across the country teach. Barbara was the host of a 13-week PBS television series, “Savor the Southwest,” which aired in 1999 in approximately ninety markets coast to coast, and for the past several years she has hosted cooking-related pledge drives (“A is for Appetizers,” “D is for Desserts,” and so on) on the Phoenix-area PBS station. Barbara is the author of Southwest the Beautiful Cookbook (Collins San Francisco 1994), Savor the Southwest (Bay Books 1999), and Seasonal Southwest Cooking (Northland Publishing 2005). She was also the food editor of Southwest Passages and Phoenix Home and Garden magazines. As if that wasn’t enough work, she is a frequent contributor to Bon Appétit magazine and other national publications.

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

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

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.

 Click Here for More Soups of the Week