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Chef Justin Goodfellow’s Gluten Free Vegetarian Smoked Chowder

JW Restaurant and Chef Justin Goodfellow..  Justin says he ain’t a chef, he’s just a good cook.  They both start with the letter ‘C’ and they both make my mouth water….so does this soup!  Check it out and next time you’re in Gig Harbor, WA – stop by JW’s and enjoy their outstanding fare.

Ingredients:

  • Diced Yucca Root, Taro Root, Daikon Radish (2 cup each)
  • 5 Husks of Corn That has been smoked in the husk and then cut off of the ear
  • Heavy Cream (2 cups)
  • Vegetable Stock, good quality (32 oz)
  • Salt & White Pepper (to taste)
  • Smoked Paprika (3 tablespoons)
  • Brown Sugar (3 tablespoons)
  • Thyme (fresh or dried 2 tablespoons)
  • Onion Powder (1 teaspoon)
  • Garlic Powder (1 tablespoon)

Sauté roots for approximately 20 minutes before adding the remainder of the ingredients. Simmer for ~40 minutes and serve.

 

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French Toast with Mixed Berries and Cream

Breakfast is the most important meal of the day, but why stop at breakfast with this recipe! Use your favorite combination of berries—we recommend strawberries, blueberries, and raspberries—and LOTS of whipped cream!

French Toast with Mixed Berries and Cream

Serves 4-6

Ingredients:

  • 3 cups fresh berries (if using strawberries, trim and slice)
  • 2 tablespoons water
  • 6 large eggs
  • 2 cups cream, divided
  • Butter
  • 8 (1-inch-thick) slices brioche (from day old loaf)
  1. Combine 2 cups of the berries with the water in a medium saucepan and bring to a simmer. Cook over medium heat until the berries are softened; set aside until ready to serve. Keep warm.
  2. In a shallow, large bowl whisk together eggs and 1 cup cream.
  3. Melt 1-2 tablespoons of butter in a large nonstick griddle or skillet over medium heat (make sure that the entire surface is covered with butter). Dip slices of brioche in the egg/cream mixture. Turn bread over to briefly soak both sides.
  4. Transfer the bread to the prepared griddle and cook until golden brown and slightly crisp, about 3 minutes per side. To keep French toast warm, place on an ovenproof serving platter in a preheated oven (200 deg F) and cover loosely with foil.
  5. Whip the remaining 1 cup of cream until soft peaks form. Serve the French toast topped with the warm berries, remaining fresh berries and whipped cream.

 

The Geographer’s Cafe: Striking Out in Paris

R.F. Burton’s third stop in a 60 country journey around the world.

Paris: It’s been called the city of lights, love, and romance by countless travelers who have experienced its magnificence, and while I can’t argue that it’s a magical place, at the end of the day, it’s still a city—crowded, inconvenient, and offline at the most inopportune times.

Due to events in Paris the week I arrived, the hotels downtown were either full or ridiculously expensive.  Surprisingly, the most acceptable rate I could find within commuting distance was at the Trianon Palace Hotel in Versailles (a paltry 384 euros per night), although staying there meant a trek from Charles de Gaulle airport at the most northeastern point of the rail line to the most southwestern point.  

A taxi cost 175 euros, so that was not an option. Thankfully, Paris has a pretty robust public transportation system, so for a meager 6 euros, I could buy a rail pass and take the RER B line to St.  Michel Notre Dame, then take the RER C to Versailles.  Simple and inexpensive, right? If only.

I thought I had misunderstood the route map when the train stopped short of my intended destination, but as it turned out, I was a victim of one of Paris’ regular labor strikes, and the line was closed. It was time for Plan B—the metro line. I could feel my claustrophobic anxiety building; it seemed that the metro line had become “Plan B” for everyone. People were waiting four train loads deep and nobody could get on because nobody was getting off.

By now I was desperate and decided to fork-over the cash for a cab (Plan C). Again, my plans were foiled by a taxi-line that wasn’t budging either. It was 9pm and the last train left for Versailles at 10pm. I set out to find a better way.

My intent with “Plan D” was to walk the distance to St. Michel station, and catch the 10pm train. I could only hope that the scene at that station would be different. After an hour of wandering the labyrinthine streets, I finally managed to signal a taxi to stop. The driver assured me that I would not be able to get a train to Versailles tonight even if I made it to the station on time due to the strike. I hopped in and asked him to take me to my hotel. So much for the robust Parisian public transportation system.

Just as things were looking better, and I was satisfied that I’d be in bed soon, the driver pulled over in the right traffic lane, snapped on his hazard lights, and jumped out of the car and over the barrier separating the road from a high wall. Cars behind us slammed on their brakes to avoid the stopped taxi where I was now sitting alone. When I emerged from the car (as to avoid severe injury or death), the driver informed me that the car’s transmission had given out. We waited for about an hour for another taxi to come pick us up. The new driver connected a tow line, and we all set off for Versailles.

Trianon Palace Hotel

Finally, I arrived at my hotel, exhausted, but somewhat relieved. My 384 euros had landed me a conference center room in an annex that looked like it was built by an architect who specialized in building 1950’s high schools, and had housed every smoker who visited Versailles since. I decided to overlook the lack of strawberries, champagne, and terry cloth robes and get some sleep.

Waking up next door to the Palace of Versailles left me optimistic and ready to take on my appointments in Paris proper. Then it started raining. By the time I arrived in our offices near the Opera, I was soaked through, but still pretty optimistic. I met all of my colleagues who did their best to hold back their laughter at the large, wet American who was supposed to be an executive, but looked more like something that had crawled out of a drain. However,  I think they changed their minds when I offered to take them all out for lunch. Funny how that works.

Things really took a turn for the better when I was invited to dinner by some very good friends who live outside of Paris. It was refreshing to be greeted by the smiling face of my friend as I stepped off the train. He showed me around the grounds of Chateau St. Germaine, including the house, now a hotel, where Louis XIV was born. Our time there was wonderful but brief, as he was illegally parked.

Chateau St. Germaine En Lay

 My friends live in a small village on the cusp of rural France. The houses are old stone, farmhouse-style, and the streets snake and wind in a manner that can only be rationalized by centuries of slow, unplanned expansion.

The house where Louis XIV was born (in St. Germain en Lay)

Walking after dinner in rural France during the last hour of sun light is a once-in-a- lifetime experience. The quiet is deafening, every turn reveals another quaint cliché you hope to discover in a French provincial village, and the rolling hills look like the subjects of an impressionistic painting. We came to small pool where village women used to bring their laundry. We walked a trail through field of wheat and barley and past a World War I era aerodrome. When we turned near the top of the hill, in the final moments of sunlight, the village was visible on the next hillside.  There were no street lights, no neon, and no satellite dishes to spoil the view.  A few headlights combined with the warm glow from the windows, and the lit spire of a chapel enabling us to see outlines of the village in the dusk. We looked on for a while breathing in the fragrance of the fields, sipping wine, and taking about how lucky we were to be alive on such an evening. I thought that there could not be a more satisfying moment on my trip to Paris. The next morning, I would be proven wrong, again.

The Village of St. Germaine En Lay

 

Next Stop: Paris Part Deux

Grilled Tex-Mex Tenderloin Pork Medallions

Another recipe direct from Heidi’s cookbook, ‘Cook This!’ Become an ITS member to download a free copy!

In her own words… “Another great reason to pull out the grill! Great recipe with a ‘South of the Border’ flair that my [charter yatch] guests loved. The dish can be casual or elegant depending on how you plate it.”

Grilled Tex-Mex Tenderloin Pork Medallions

Makes 4 servings

Ingredients:

  • _ 4 lbs. Pork tenderloin, well trimmed

For Marinade:

  • _ 2 T. Olive oil
  • _ 4 lg. ripe Roma tomatoes
  • _ 1/2 C. cilantro, rough chop
  • _ 1 Red onion, chopped
  • _ 2 T. Lime juice
  • _ 3 Cloves garlic – slivered
  • _ 1 T. Cumin
  • _ 4 oz. Canned corn, drained
  • _ 1 t. Salt and Pepper (each)

Trim the tenderloins well and put whole into a ziploc bag. In a large non-metallic bowl mix all ingredients well. Pour into Ziploc and squish it all around. Seal it up and refrigerate for at least an hour. I usually do 3 hours, tops.
 
For Sauce:

  • _ 2 C. Sour Cream
  • _2 t. Garlic Powder
  • _ 2 T. Cumin
  • _ 2 T. Lime Juice
  • _ 1/3 C. Cilantro, Chopped
  • _ 1-1/2 t. White Pepper
  • _ Salt to taste

Mix everything together – this will need more salt than you think, but let it sit first.  Cover and refrigerate for at least an hour. Bring the sauce to room temperature prior to serving. Salt to taste.

To Grill and Serve:

  1. Preheat grill to high. Remove pork from Ziploc and scrape clean. Put marinade in a medium sauce pan and boil the crap out of it for at least 5 minutes. Use a thermometer to read 165 for 15 seconds and you‘re good. You may need to add a little chicken broth so it doesn‘t dry out.
  2. Place tenderloins on the grill and sear all the way around. About 5-6 minutes total.  Remove from grill and let rest. Lower grill heat to medium high. Slice pork into 2-inch medallions and return to grill until just a little pink is left in the middle, about 1-2 minutes per side. You can also cook the pork until well done, about 2-3 minutes per side.
  3. Remove meat from grill and cover to keep warm. The marinade can be served as a salsa as long as it‘s been boiled as indicated above.   
  4. Fan the pork out on the plate and serve the sauce over the top with the salsa on the side. This goes really well with roasted potatoes or a quesadilla with Cotija Cheese.

 

Potato-Leek Soup

This week’s soup is traditionally a Welsh soup, although many cultures have their own versions. Let’s face it, you just can’t go wrong with onions, dairy product, and potatoes! While you can make your own Celtic-style food at home, there’s nothing like sharing the experience with other “Celtophiles”. You can get your fill of Celtic food  and culture this weekend at the Arizona Highland Celtic Festival in Flagstaff, AZ. Escaping the heat is an added bonus! Put a few gallons in the gas tank and skip town with us! We’ll see you in the pines  🙂

Ingredients:

  • 1 pound leeks, cleaned, reserving only the white portions for the soup (save the rest for a stock!)
  • 3 tablespoons unsalted butter
  • Heavy pinch kosher salt, plus additional for seasoning
  • 3-4 small, Yukon gold potatoes, peeled and diced
  • 1 quart vegetable broth
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 1 teaspoon white pepper
  • 1 tablespoon snipped chives (for garnish)
  1. Chop the leeks into small pieces.
  2. In a medium saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and let them sweat for 5 minutes, moving them around in the pan frequently to prevent browning. Decrease the heat to medium-low and cook until the leeks are tender, ~25 minutes.
  3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft,  ~45 minutes.
  4. Turn off the heat and puree the mixture with an immersion blender, or put in a food processor and process until smooth. Return to saucepan over low heat, stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning to your taste. Sprinkle with chives and serve immediately with crusty bread and a pint of stout.

 

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The Weekly Whet: Black Velvet

I believe Heidi’s famous last words on the Weekly Whet before she left, were something to the effect of “find some kind of really interesting Celtic cocktail, but do something besides whisky for a change.”

I nodded obligingly. She’s right after all; intotheSoup.com is loaded with columns and radio shows dedicated to the subject matter. But let me tell you, folks, Google was not having any of this “Celtic-cocktail-sans-whisky” business. As it turns out, the Celts don’t mess around with muddling, shaking, fancy juices or syrups.

I delved deeper into the archives of the web and found a minor reference to a drink called “Black Velvet” (wasn’t that an 80s hair band?). Finally, I had my cocktail for the week–as, um, interesting as it may be.

Ingredients

  • Champagne or Sparkling Wine
  • 1 bottle of Stout
  • 1 Pint Glass

1.) Fill the pint glass 1/2-way with Champagne

2.) Fill it the rest of the way with the Stout

3.) Enjoy (?) and refill as needed:)


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