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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.

Spice Up Your Life

November 3, 2010 / / 0 Comments

by Katie Haarala R.D.

Sure, we want dishes that are delightfully delicious, but all too often the addition of flavor stems from butter, salt, heavy cream, or sugar; ingredients that can have detrimental effects on your health if consumed beyond moderation.  However, there are flavor aids as old as your grandmum’s greatest grandmum, ready to tantalize your taste buds, add a nutritional punch, and that might possibly help you tighten your belt a notch or two.  Sound too good to be true? Read on, friends, and decide for yourself.  

Cayenne

Turn up the heat!  The chemical found in hot peppers that adds the kick is capsaicin. For those who will brave the heat, cayenne may provide a couple bodily benefits such as relieving respiratory congestion, improving digestion, fighting inflammation, and slightly increasing your metabolism for up to 20 minutes after you consume the spicy food. It’s also known as a great source of vitamin A from the pro-vitamin A carotenoids. How’s that for getting spicy? Place it in chili, soups, or anywhere you want a zesty kick.

Black Pepper

Not just the best friend of salt, black pepper has health benefits that help it stand on its very own.  Found first in the presence of the peppercorn, black pepper is believed to improve digestion and promote optimal intestinal health.  The black pepper has a way of stimulating our taste buds and informing the stomach to increase hydrochloric acid production; this production of acid is imperative for the breakdown of our food, especially proteins.  If I haven’t convinced you yet to top your next dish with pepper (unless it’s cherry cheesecake, because that would be gross), then perhaps I will sway you with thes

e last bits of nutritional information.  Studies have shown that piperine, found in black pepper, may help you absorb some nutrients found in your food such as vitamin C or beta-carotene.  Additionally, black pepper appears to slightly improve fat metabolism for several hours after consumption.  To receive the most nutritional impact from pepper, make sure you purchase whole peppercorns with a built-in grinder.

Cinnamon

Cinnamon is one of my favorite spices. It has a warming nature that evokes holiday cheer! The component cinnameldahyde found in cinnamon has proven to have anti-inflamm

atory properties and helps reduce the likelihood of clot formation in the blood. It has also been found to reduce blood sugar levels in individuals suffering from type 2 Diabetes. If you would like to delve even deeper into the topic of cinnamon, take a look here: Cinnamon is grand.

Turmeric

Sometimes referred to as the “Indian saffron” due to the rich yellow-orange coloring of the spice.  The component that benefits your health in turmeric is curcumin. Curcumin has anti-inflammatory properties and aids any part of the body that is experiencing ailment, from toothaches to bruises. More research is needed, but recent studies have shown that turmeric may suppress the growth of fat tissue. With those health benefits, I concur: This spice is rather nice.  

Here is the moral of the story of spices: they add flavor without adding calories, have nutritional benefits, and may even help you burn a few calories.  However, adding cinnamon to your second helping of apple pie and assuming it will be useful in weight loss would be silly.  But please, add pepper to your soups, tumeric to your favorite Indian dishes, cayenne to anything needing an extra spice note, and cinnamon to that morning bowl of oatmeal.  Reap the benefits of the spice world.  Revel in natural nutrition. And spice up your life!  

Eat Intelligently, Friends!

To read more of Katie’s Health & Wellness Advice on intotheSoup.comClick Here

About Katie

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

Capistrano’s Breakin’ Bread Holiday Edition: The Dinner Roll

November 2, 2010 / / 0 Comments

By Emily King

Ahhhhtumn….The days are getting shorter, the leaves are changing color, and the sweater collection holds center stage in the closet. Time to pair them up with those elastic waistband-pants and enjoy the family, friends, and feasting that go along with the season!

Holiday gatherings offer the best noshing. That is, as long as the turkey doesn’t turn out like the one in National Lampoon’s Christmas Vacation. Take-away lesson: Cousins who show up in an ugly, old RV probably don’t have the equipment necessary to produce an award-winningly succulent bird. Those are the cousins who are better suited to provide that “beloved” can-shaped cranberry mold.

The spread at these gatherings is always incredible: vegetable casseroles, stuffing, gravy, meat, mashed potatoes, and, arguably the most important part of the meal, the dinner roll. Now this may seem like an outrageous claim, but just stop and remember the best dinner roll you ever had. Did it have a slightly chewy golden crust? Was the white crumb inside soft, light and airy, almost like biting into a cloud? Did a wisp of steam escape as you pulled it apart to slather on the butter? See what I mean?

The turkey or ham might be the A-List celebrity of the dinner table, but a delicious dinner roll is the loveable supporting actor that never makes it to the big leagues, but seems never to be out of work either. This is because they remain under the radar during clean up, shielded by the linen napkin lining the breadbasket. Then, four hours later as the feasters are waking from their food-induced comas, the dinner rolls are still hangin’ around ready to play their next part as the external component to the infamous sandwich. Choose your favorite meat color and whatever accoutrements and condiments tickle your fancy, grab a big glass of milk and roll yourself back in front of the TV.

Fast-forward a few days. Now, those yummy dinner rolls are ready for another transformation. It’s time to make bread pudding, croutons, or breadcrumbs to make a crispy coating for chicken cutlets. And remember, bread puddings are not just for dessert anymore. You can add salt, pepper, herbs and cheese to make a weeknight entrée that goes great with a tossed salad. (Pudding Ratio: ~2 Large Eggs per 1 Cup of Cream)

Of course, none of this is possible unless you start with a really fantastic roll. That’s when all of us here at Into the Soup turn to Capistrano’s Wholesale Bakery because waiting for dough to rise is like… well… waiting for dough to rise. Plus, that strange little dough-boy character who reps those “biscuits in a can” creeps me out.

Visit Capistrano’s Wholesale Bakery online by clicking here.

Click Here to read more Breakin’ Bread Features

Or, in Arizona, Capistrano’s artisan breads are available at Vincent’s Saturday Market on Camelback when it is open, at Holsum Outlets, and now at Luci’s Healthy Marketplace. Here are the locations.

  • Apache Junction – 10107 E. Apache Trail
  • Casa Grande – 823 N. Pinal
  • Chandler – 7275 W. Detroit
  • Peoria – 9210 W. Peoria
  • Tucson – 2801 S. 4th Avenue
  • Luci’s Healthy Marketplace -1590 East Bethany Home Road, Phoenix

 

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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Feelin’ Like Road Kill

October 30, 2010 / / 0 Comments

I don’t generally reference my radio shows in my blog, but since I’m pretty much feeling like road kill (flu season is here), the thought of guest Chef Lisa Dahl’s Zuppa Minestra di Fagioli clears my head just enough to regale you with my weekly jaunt. In case anyone would like to make this gorgeous concoction for me, you can find the recipe right here: Click Here

OK, so what did I get into this week? Seriously, does anybody know?  Oh, yes – just need to check my email as the intern entourage makes running notes and forwards them to me the next day. Don’t scoff; you know you want one of these.

Wednesday: Found me at the Sub-Zero Wolfe Showroom in the Scottsdale Airpark for “Sip & Savor.”  Chuck Wiley, Eddie Matney and a beautifully made-over Beau MacMillan (his lovely executive Sous, Katherine) held center stage whipping up yummy little taste treats. I tried everything twice – all right – thrice, and shared a glass of vino with old friends and new. I laughed loudly, flirted profoundly and ducked out early. Felt the need for a little extra beauty sleep.

Thursday: Tonto Bar & Grill in Cave Creek. Sunset central!  My husband and I have been coming to “The Tonto” since 1996 and count it as one of our top destination places to take out of town guests. The history of this property (since 1871) deserves a full-blown documentary and we’re going see if we can’t make that happen. In the interim, let’s suffice it to say the glow of this place, the food, and the service have never let me down.

Co-owner, Erik Flatt, sat down with us and oddly enough, we started talking about fishing and ‘pardners’ and the one that got away on a lake in Northern Michigan.  He also brought us some snacks: A big ol’ plate of Tempura Ahi Tuna Roll with a wasabi, soy vinaigrette (my fave); juicy braised pork on fry bread that left me drooling, and mesquite wood-grilled white shrimp wrapped in Bacon with Chipotle BBQ. Did I mention the bread basket? You just know that’s homemade.

We got to chatting about the great tequila stash at Tonto, and Erik mentioned their signature drink “The TontoRita.”  I snickered, just a little. I mean, doesn’t that sound as if the Lone Ranger’s side-kick got lucky? Well, hook ME up with one of those, “pardner!”

The laughter got louder, the flirting kicked in, and again, I ducked out and was tucked in by 9:00 p.m. That Mac Truck came calling in the middle of the night and I’m in dire need of some soup. I’m guessing that there won’t be much effort required for my Halloween Costume this weekend.  “Trick or Treat?”

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