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Chef Katelyn Remick’s Strawberry Soup with Cinnamon Crostini

We met Katelyn due to Heidi’s involvement with the American Culinary Federation Chef’s Association of Arizona. Recently, she and her teammates, Tyler Burke and Julie Fiedler, joined as the first ever student team to compete on Iron Chef America (click here to see more). Katelyn will be Heidi’s guest on the radio show this week (October 19, 2009) to tell us all about it.

In the meantime, she has been kind enough to share her Strawberry Soup with Cinnamon Crostini with us. Try it out and let us know what you think.

 

Ingredients

  • 16 oz Frozen Strawberries
  • 1.2 lb Fresh Strawberries
  • 4 oz White Wine
  • 1 Orange
  • 1 Cinnamon Stick
  • 4 tsp Sugar
  • 8 oz Bread
  • 2 ea Ground Cinnamon
  • 3 oz Sour Cream
  • .2 oz Black Pepper

Makes 8 Portions

Combine frozen strawberries, white wine, oranges (cut in half and squeezed), cinnamon stick, and sugar (TT) in a sauce pot. Simmer on Stove till strawberries are thawed. Check flavor for sweetness and add more sugar is necessary.  Remove oranges and cinnamon stick, then puree soup in blender. Strain and chill until Service.

Cut a small circle of thinly sliced bread spray with cooking spray and bake until golden brown in a 300 degree oven. Sprinkle with cinnamon and sugar.  Set aside.

In a mixing bowl combine sour cream and black pepper and whisk to combine. Then, add enough water to thin out the mixture just to where it fairly liquid.

Fill into a squeeze bottle if available. Slice fresh strawberries and place in serving bowl, arranging them neatly in a circle.

When ready for service, mix soup well and pour over strawberries. Then, either squeeze dots of sour cream mix into soup or using a spoon drizzle into soup. Top with cinnamon crostini for garnish.

 

Katelyn’s Bio:

During her childhood in Newport, Washington, Katelyn Remick knew from a young age that cooking was her one true passion. She moved to Arizona to attend the Art Institute of Phoenix a little over three years ago. While at school, she joined the competition team and hasn’t looked back since. Going to competitions in Salt Lake City and Seattle helped prepare her for her television debut on Iron Chef America. She has recently graduated with a bachelors degree in Culinary Management and is working on an additional associates degree in Baking and Pastry. After graduation, she hopes to travel and study abroad.

Greek Festival = Great Fun!

Wow!  Wow!  Wow!  The Greek Festival was just that, and I am so full! 

I have to say, they had the best calamari I’ve ever tried. Rings large enough in circumference to cover my big toe and just the right amount of crunch. Not tough or rubbery and lemon juice is ALL you need. They also have chicken wings to die for and real pork grilled on a real grill for totally authentic souvlaki. I didn’t have a gyro because I eat those all the time (come to find out, they are not greek but from Chicago), but I’d never tried a baklava sundae, and let me tell you, it works!

The music didn’t stop on the main stage, but it wasn’t mind and/or ear blowing, either.  Actually, I really like Greek music. It has a great beat, and you can dance to it.  The people were friendly with lovely little costumed performers of all ages and ancient Greek women who hug you and tell you “you’re too thin!”  LOTS of good looking guys, too. The lines were never too long at the “Taverna” booths.  My new friend Basil taught me how to take a shot of Ouzo in the proper fashion. My heart and tummy were warmed.

This Greek Festival is the type of affair where an entire community comes together to make it possible.  The folks volunteer a tremendous amount of time to support their church, and were talkin’ months; its members; and the community in which they reside.  Even more amazing, they have been doing it for 49 years! I was really quite humbled.

The festival is going all weekend long, Saturday from 11:00 to 10:00 and Sunday 11:00 to 8:00 p.m.   Click on their logo on our home page for all details.  We may just stop by on Sunday for seconds, sans camera, and take to the dance floor.  I was promised private instruction by Art the Armenian (his wife is Greek so he counts.)  Have a great weekend!

It’s a Mom Thang

Thursday morning, around 11:30, I got a call from my daughter’s camp telling me that she had a fever of 102 and that I’d have to come get her. On the ninety minute drive north, I called the pediatrician and made an appointment for 4:15, rescheduled my next day’s lunch, and cancelled a filming gig for that day.  A little frustration started kicking in as I hit big city sized traffic in what was once a very small town. Those thoughts vanished when I saw my girl’s downtrodden, flushed little face at the nurses’ station. She got my best mom smile and a big hug.  We set up a comfy, snuggle spot in the back seat and stopped for a cold Sprite and a small order of fries.

Ninety minutes minutes later, Dad took her to the doctor while I hit the store for a roasted chicken, carrots, celery and egg noodles. At check-out, I mentioned that my little girl was sick and the cashier told me that their soup was on sale. I chuckled derisively, but only a little bit.

Once home, I stripped the meat from the bone and put the carcass and some of the skin (fat=flavor) in a large pot with the standard mire poix, parsley and peppercorns, covered the ingredients with half water/half stock and brought it to a near boil, reduced the heat to simmer then cooked for about 2 hours. I strained out carcass and veggies, returned stock to pot, added stripped meat, newly sliced carrots and celery; made dumplings and served with pre-cooked egg noodles.  Sammie sucked down a bowl with another glass of Sprite, anti-biotics, and Motrin.  Fifteen minutes later, Dad drove off to Urgent Care with a fever and a temper, I downed 800 milligrams of Ibuprofen and went to bed early.

Friday, I called in sick to my radio show.  Oddly enough, after a 2 hour nap, I felt fine. I believe there must be some unknown force that I can only classify as “mom power.” It’s an instinct. It’s a Mom thang!! I’m not saying that dads don’t have the capacity for care-giving. My husband works miracles when I’m flat on my back (you know what I mean), but when the house be sick, mom be it!  

Who knows if it’s mind over matter or the simple fact that female matter doesn’t abide with unpronounceable viruses, we rally and get it ALL done! Yesterday, I cleaned the house; did the laundry; penned the majority of this little rant; kissed foreheads and soothed fevered brows; prepared a medium, but not too cold, bath and played umpteen games of UNO; stopped by Justice to return a pair of skorts and pick up a new webkins for my little sweetie; hit Fry’s for stew meat, more Sprite, and a bottle (2) of a really nice Merlot.

btw – My Soup/Stew for Saturday Night:  

Saute an onion in a bit of olive oil then pour into a big bowl and set aside. Cube and sear about 1 ½ pounds of stew meat, salt and peppered in batches; deglaze pan with 1 ½ cups good red wine.  Add 6 cups beef or chicken stock and 2 cups water.  Return meat and onions to pot.  Add 4 cloves garlic – smashed and 3 sprigs of fresh rosemary;  2 cups carrots and coarsely ground pepper. Bring to a boil for 15 minutes.  Reduce heat and add 1 lb. mushrooms, quartered.  Cook over low heat for about 2 hours and serve over leftover egg noodles with some crusty bread and a hearty glass of that red.

Sunday?  Up early with my child’s fever and some anti-biotics; ate a bowl of leftover beef soup and pulled a chicken from the freezer. I crawled back into bed with a large glass of iced water and read until 12:00pm.  Then, I went out to pick up some gyros for the family at our favorite joint down the street, poured another glass of iced water and read until 3:00pm.  Guess I was a little more worn out than I thought – this was my well earned day of rejuvenation.

Oven is preheated to 325, no soup today!  Chicken is trussed, slicked, salt and peppered; potatoes chopped and ready to go; salad in a bag.  Dad is working on his Monday afternoon professorial debut after watching his beloved (and suprising) Bronco’s pull out another one.  Child is content and feverless with her doll and Club Penguin and I, my friends, am ready for anything!

Cough into your sleeve, wash your hands thoroughly and often, get good rest and a flu shot.  But most importantly, take good care of yourself.  Someone needs you!!

Cheers,

Heidi

Yorkshire Pudding

British roast beef wouldn’t be complete without Yorkshire pudding, which is like a cross between a popover and a soufflé and not at all like a pudding.  It’s made with a batter of eggs, milk and flour, baked in beef drippings until puffy, crisp, and golden  brown.  It may be prepared in a shallow baking dish, muffin tins or other small containers, or in the same pan as the roast.  This specialty takes its name from England’s northern county of Yorkshire.

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