October 2006
Roasted Red Bell Pepper Soup
Broadcast date 10/02/06 & 8/29/06
8 large red bell peppers
4 c water
2 garlic cloves, finely chopped
1 T Worcestershire sauce
1/2 red onion, chopped
1 shallot, finely chopped
2 T chicken base
1 t white pepper
1 c whipping cream or milk
Cornstarch paste
Roast peppers over open flame on gas stove or on your BBQ, turning frequently with tongs. When soft and black, immediately put into a paper bag, close the top and let them steam for 20 minutes or so. Peel, seed and coarsely chop the peppers. Combine peppers and all ingredients, except whipping cream, in a soup pot. Boil slowly for 20 minutes. Remove from heat and puree mixture with an immersion blender, food processor or regular blender. Return to soup pot, add whipping cream and reheat for about 10 minutes, stirring frequently. Thicken with a little cornstarch mixed with cold water if desired, to the consistency you desire. Serves 4-6.
White Bean and Chicken-Cilantro-Sausage Soup
Broadcast date 10/03/06 & 8/31/06
4 T canola oil
1-1/2 c carrots, chopped
1-1/2 c celery, chopped
4 c dried small white or Great Northern beans
1 large white onion
2 cloves garlic, minced
1 shallot, diced
2 T chicken base
4 quarts water (or combination of chicken stock & water)
4 T tomato paste
1-1/2 lb chicken-cilantro sausage, diced and cooked (may use Kielbasa)
Heat oil in soup pot and sauté carrots and celery until lightly cooked. Add beans, onion, garlic, shallot, chicken base, and water. Cook about 1 hour, until beans are tender. Add tomato paste and sausage and continue cooking 15 minutes. If too thick, add water. Always check the flavor when you add more water – you may need more chicken base. Ladle into soup bowls or mugs. Serves 8.
Yukon Gold Potato and Leek Soup with Crab
Broadcast date 10/04/06 & 9/01/06
1/2 lb bacon, chopped
3 large leeks, white ends only, chopped
2 garlic cloves, minced
1 carrot, peeled and finely chopped
1 large white onion, chopped
5 large Yukon Gold potatoes, peeled, diced, and reserved in cold water
10 c water
2 T chicken base
1 c whipping cream or milk
1 t ground black pepper
1 lb fresh crab meat
Cook bacon in soup pot until crisp. Drain, reserving 2 T of bacon grease in pot. Add leeks, garlic, carrot and onion and sauté for 10 minutes. Drain the potatoes and add to soup pot along with chicken base and water. Boil until potatoes are tender, about 30 minutes. Remove from heat and mash with wire whisk. Add whipping cream and pepper. Ladle into soup bowls and garnish with fresh crab meat. Serves 8-10.
Cheddar Cheese Popovers
Broadcast date 10/05/06 & 9/15/06
1/4 lb butter
2 c milk
12 eggs, lightly beaten
3-1/2 c flour
1 t Cajun spice
1/4 t cayenne pepper
1/4 t freshly ground black pepper
Cooking spray
1/2 c grated Cheddar cheese (or your favorite cheese)
Preheat oven to 375. Melt butter in saucepan over medium heat. Remove from heat and stir in milk and eggs, mixing well with a whisk. Add flour, Cajun spice, cayenne and black peppers. Mix well. Coat miniature muffin tins (Teflon-coated is best) with cooking spray. Spoon mixture into tins. Sprinkle grated cheese on top. Bake for 35 minutes or until tops are golden brown. Serve warm. Makes approximately 32 popovers.
Meatloaf with Tomato Barbecue Sauce
Broadcast date 10/06/06 & 9/25/06
3 T olive oil
1 red onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 stalks celery, finely chopped
1/2 c carrots, finely chopped
1/2 c black olives, chopped
3 lb ground beef
1/2 c Worcestershire sauce
1/2 barbecue sauce (bottled is fine)
1/2 c Panko bread crumbs (regular crumbs are fine, too)
2 eggs, beaten
salt and freshly ground pepper
4 strips bacon
Tomato Barbecue sauce (recipe follows)
Preheat oven to 350. Heat olive oil in skillet and sauté onion, garlic, pepper, celery and carrots for 15 minutes. Add black olives. In a large mixing bowl, combine sautéed vegetables, beef, Worcestershire, (bottled) barbecue sauce, bread crumbs, eggs, salt and pepper. It’s easiest to mix this thoroughly with your hands; form a loaf. Place meatloaf in a 9x13 baking pan. Lay uncooked bacon strips over the top and cook for 30 minutes. Drain off fat and pour Tomato Barbecue Sauce over the meatloaf. Cook an additional 30-40 minutes or until done. Let stand 10 minutes, covered, to set. Serves 8.
Tomato Barbecue Sauce
3/4 c barbeque sauce
1/4 c catsup
1/2 c brown sugar
3 T mustard
Heat all ingredients in saucepan. Serve warm as a side sauce or pour over meatloaf halfway through baking.
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