Yukon Gold Potato and Leek Soup with Crab
Broadcast date 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.
Chicken Lime Vegetable Soup
Broadcast date 9/04/06
2 T butter
2 T canola oil
3 white onions, chopped
5 stalks celery, chopped
4 carrots, peeled and chopped
1 c mushrooms, sliced
3 quarts water
2 whole chicken breasts with skin (or one whole small chicken)
2 T chicken base
5 Roma tomatoes, peeled, seeded, coarsely chopped
3 T tomato paste
1 bunch fresh spinach, thoroughly washed and chopped
1 T freshly ground pepper
2 T Worcestershire sauce
3 T fresh lime juice (or more to taste)
1 c fresh parsley, chopped
Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes. Add mushrooms and continue cooking about 3-5 minutes. Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.
Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
Ladle into bowls and top with crispy tortilla strips. Serves 8.
Oriental Chicken Salad
Broadcast date 9/05/06
3 whole chicken breasts
24-32 small won ton wrappers (4 per person)
4 c canola oil
1 head red leaf lettuce, washed, dried, chopped
2 heads iceberg lettuce, washed, thinly sliced, chilled
6 green onion, whites and tops, thinly sliced
2 c mandarin oranges, drained, chilled
1/3 c sesame seeds, toasted
1 c bottled soy ginger dressing
Preheat oven to 375. Wrap chicken breasts in foil and bake for about 30 minutes. Cool and shred or dice.
Heat oil in frying pan and brown won ton wrappers. Drain on paper towels. Allow to cool, then break them up in salad.
Reserving a handful of crushed won tons and half of the sesame seeds, toss all ingredients in a large bowl. Top each serving with reserved won tons and sesame seeds. Serves 6-8.
Avocado Butter
Broadcast date 9/06/06
2 avocados, ripened and diced
10 oz salted butter, softened
1 t Worcestershire sauce
1/4 t Tabasco sauce
4 cloves garlic, finely minced
1 t freshly ground pepper
Whisk all ingredients together with wire whisk until smooth and thoroughly blended. Roll into log, wrap in waxed paper, and chill in refrigerator until ready to serve. Slice pieces of the log for each serving. You may also store in a bowl if you plan to serve the butter warm or at room temperature. Store in refrigerator up to 4 days. Makes 1 cup.
Caramelized Onions
Broadcast date 9/07/06
4 white or yellow onions, peeled and thinly sliced
2 T canola oil
2 T butter
1 T sugar
1 t chicken base
1/2 c water
Heat oil and butter in heavy skillet over med-low heat. Add onions, sugar, chicken base and water and cook slowly, stirring frequently, for 40-60 minutes until onions are golden brown. Store refrigerated for up to a week and reheat as needed. Makes 1 cup.
Cherry Chutney
Broadcast date 9/08/06
3/4 c sugar
1/3 c cider vinegar
1 T fresh ginger, peeled and minced
3 cloves garlic, minced
1 t ground cumin
1/2 ground cinnamon
1/8 t crushed dried red pepper
1 large red onion, finely chopped
1 c dried cherries
Combine all ingredients in heavy sauce pan and cook over medium heat until mixture thickens, about 30 minutes. If you want a thinner sauce, you may add up to a cup of beef stock. Store refrigerated for up to a week. Makes 2 cups.
Candied Pecans
Broadcast date 9/11/06
2 c fresh pecan halves (pieces work too)
3 c sugar
Heat sugar in large, non-stick frying pan over medium heat. Stir frequently and watch closely until sugar melts. When all sugar has melted, add pecans and stir with two wooden spoons until all nuts are covered with sugar. Pour nut mixture onto cookie sheet that has been treated with cooking spray. Spread evenly while nuts are still warm. Before they are completely cooled, remove candied pecans from pan and place on chopping block or wooden cutting board. Using large knife, cut into small chunks. Store in airtight container at room temperature for up to four weeks. Makes 2 cups.
Onion Marmalade
Broadcast date 9/12/06
4 large white onions, peeled and thinly sliced
1/4 c sun-dried tomatoes*
1 t canned chipotle peppers, finely chopped
1 c apricot jam
*Measure dried tomatoes, then soak in warm water until soft, then finely chop.
Cook onions, tomatoes and peppers in saucepan over low heat for an hour. Add jam and cook another 5 minutes. Serve warm or at room temperature. Store refrigerated for up to one week. Makes 1-1/2 cups. Try serving with cream cheese and spread on crackers.
Fabulous Dressing
Broadcast date 9/13/06
1/4 c balsamic vinegar
1/2 c extra-virgin olive oil or canola oil
1 egg, coddled*
2 garlic cloves, minced
2 T pickle relish
1 t Dijon-style mustard
1 T catsup
Salt & freshly ground pepper to taste
* To coddle an egg, place room temperature egg in simmering water for 1 to 2 minutes or crack an egg into a bowl and microwave it on high for 15 seconds.
Combine all ingredients in a blender; mix until smooth. Chill. Store refrigerated for up to 4 days. Makes 1/2 cup.
Cheesy Garlic Bread
Broadcast date 9/14/06
1 lb mozzarella cheese, grated
1 lb Cheddar cheese, grated
3/4 lb butter, softened
1 c Parmesan cheese, freshly grated
4 cloves garlic, minced
1 T Worcestershire sauce
1 large loaf sourdough bread, cut in half lengthwise
Preheat oven to 375. Combine all ingredients, except bread, to make cheese mixture. Spread on both halves of bread. Wrap each half in foil and bake until bread is hot, about 15 minutes. Fold foil back and broil until lightly browned. Cut into serving pieces and serve while hot.
Cheddar Cheese Popovers
Broadcast date 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.
Green Bean Bundles
Broadcast date 9/18/06
2 lb fresh green beans, steamed crisp-tender
6 bacon strips, partially cooked
garlic salt to taste
4 T butter, melted
3 T light brown sugar, packed
Gather 6-10 beans in bundles and wrap 1/2 piece of bacon around center of each bundle. Place bundles in baking dish. Sprinkle bundles with garlic salt. Pour melted butter over bundles. Sprinkle with brown sugar. Bake at 350 for 15-20 minutes or until bacon is done. 6 servings.
Fresh Spinach Mashed Potatoes
Broadcast date 9/19/06
8 russet potatoes, washed, quartered, skin left on
2 cloves garlic, minced
1 bunch fresh spinach, washed well, stemmed, chopped
1/4 lb butter
3/4 c low-fat milk, more or less
dash of Nutmeg
salt & pepper to taste
Boil potatoes in water with half of the minced garlic. Cook over medium heat for about 30 minutes until done. While potatoes are cooking, sauté the spinach over medium heat in 2 T butter of remaining garlic. Cook about 3 minutes or just until spinach is soft.
When potatoes are done, drain and whip with an electric mixer or hand beater, adding the milk and remaining butter. When mixed and fluffy, stir in spinach and add nutmeg, salt and pepper. 8 servings.
As a variation, omit the spinach and add 1/2 cup of Gorgonzola or bleu cheese.
Jalapeno Corn Bread Bowl
Broadcast date 9/20/06
1 pkg corn bread mix (6-8 oz)
1 c corn, cut fresh off the cob is best, but canned (and drained) or frozen will do
3 medium jalapeno peppers, seeded and finely diced
4 c black beans
2 c spicy fresh salsa
1 c sour cream
2 avocados, coarsely chopped
2 c Monterey Jack or Cheddar cheese, grated
Preheat oven to 375. Make corn bread according to directions, adding corn and jalapeno peppers to the mix. While corn bread is baking, gather other ingredients and heat the black beans. Cut generous pieces of corn bread, slice in half horizontally, and place each bottom slice in a large soup bowl or on a plate. Ladle 1/2 cup of black beans over each bottom piece. Place corn bread top on top of each. Sprinkle cheese on top of each serving and put under the broiler to melt the cheese. Garnish with a spoonful or two of salsa, sour cream and chopped avocado. 8 servings.
Filet Mignon with Portobello Mushroom Sauce
Broadcast date 9/21/06
8 10-oz filet mignon steaks, all side fat removed
4 T butter
2 cloves garlic, diced
3 shallots, diced
Portobello Mushroom Sauce (recipe follows)
Sauté steaks in butter in large frying pan until done as desired (about 20 minutes for medium rare, depending upon thickness). Add garlic and shallots to the pan and cook about 5 minutes. Remove steaks from pan and pour prepared Portobello Mushroom Sauce into pan. Stir with wire whisk, picking up all the pan juices and tidbits. Return filets to pan with sauce and reheat. Remove steaks from pan and pour sauce over steaks to serve. Serves 8.
Portobello Mushroom Sauce
3 T butter
2 large Portobello mushrooms (about 8 oz total), stems removed, finely chopped
1 shallot, finely diced
2 T sun dried tomatoes, finely chopped
1/2 c whipping cream
1 t Dijon-style mustard
salt & freshly-ground pepper to taste
Heat butter in a medium saucepan and sauté mushrooms and shallots. Add tomatoes and whipping cream and bring to a slow boil. Turn heat to low and add mustard, salt and pepper. Mix thoroughly and remove from heat.
Macadamia Encrusted White Fish with Mango Mayonnaise
Broadcast date 9/22/06
4 7-oz white fish filets, skinned
salt and freshly-ground pepper
1 lb macadamia nuts, chopped
2 T olive oil
2 T butter
Mango Mayonnaise (recipe follows)
Preheat oven to 375. Rinse fish in cold water and pat dry. Lightly season with salt and pepper and dredge in chopped nuts. Refrigerate for 1 hour. Heat olive oil and butter in large skillet and brown fish on both sides. Place in uncovered baking pan and finish cooking in oven for about 5 minutes or until done. Fish should be moist and flaky with even white color. Serve topped with Mango Mayonnaise. For a variation, use Panko bread crumbs instead of Macadamia nuts. Serves 4.
Mango Mayonnaise
2 fresh mangos, peeled and chopped
1 jalapeno pepper, seeded and finely chopped
1/2 c cilantro, chopped
1/2 c red bell pepper, finely chopped
2 scallions (whites and tops), finely chopped
1/2 red onion, finely chopped
1/2 c mayonnaise
1 t freshly ground black pepper
Combine all ingredients, except mayonnaise, and mix thoroughly. Add mayonnaise and mix. Serve at room temperature. Mayonnaise can be stored in the fridge up to 4 days.
Meatloaf with Tomato Barbecue Sauce
Broadcast date 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.
Bread Pudding with Apricot Grand Marnier Sauce
Broadcast date 9/26/06
6 c whipping cream
1 pint half-and-half
1 whole egg
6 egg yolks
8 T sugar
1 T vanilla extract
8 breakfast fear claws, broken into pieces
1/4 raisins
Preheat oven to 375. In a large bowl, slightly beat the egg and yolks, add cream, half-and-half, sugar and vanilla. Mix thoroughly. This is your custard. In a 9x13 baking pan with 4-inch sides, sprinkle in the raisins and cover with pieces of bear claws. Pour custard over the bear claws and cover with foil. Place the baking pan in a larger pan. Pour warm water into larger pan until about half-way up the side of the smaller pan. Bake (covered) for 45-60 minutes, checking after about 30 minutes. The custard should be somewhat soft, not real firm. Serve warm with Apricot Grand Marnier Sauce (recipe follows) and, if you like, whipped cream and a dash of nutmeg.
Apricot Grand Marnier Sauce
3 T Grand Marnier
1 16-oz jar apricot preserves
Combine ingredients in a food processor or blender and mix until smooth.
Gingerbread with Orange Sauce and Lemon Whipped Cream
Broadcast date 9/27/06
1 box gingerbread mix
1 orange, juiced
2 T sugar
2 T water
2 T cornstarch
1 c whipping cream
2 T powdered sugar
1 t fresh lemon juice
1 t lemon zest
6 fresh mint leaves
1 t orange zest
Bake gingerbread according to package directions in loaf pan and set aside. To make orange sauce, heat orange juice, sugar and water until bubbly. Stir over medium heat and add cornstarch a teaspoon-at-a-time until nearly syrup consistency. Strain mixture and set aside. Keep warm if serving right away or reheat just before serving. Whip cream. Add powdered sugar, lemon juice and lemon zest. To serve, spoon orange sauce onto plates, place a piece of warm gingerbread atop the sauce and garnish with whipped cream, fresh mint leaf and a sprinkle of orange zest. Serves 6.
Frozen Pumpkin Praline Torte
Broadcast date 9/28/06
This recipe works best if prepared over 3 days. It can, however, be prepared in one day if you plan your time well.
Crust:
1 qt praline ice cream, softened
Filling:
2 c whipping cream
1 16-oz can pumpkin
1-1/2 c sugar
2-1/2 t cinnamon
2 t ground nutmeg
1/2 t salt
Sauce:
1/4 c light brown sugar, packed
2 T butter
1 T water
1 c candied pecans
Freeze an 8-inch spring form pan for at least 30 minutes. Spoon softened ice cream into pan, press into bottom and half-way up the sides. Place plastic wrap over ice cream and gently press down to 1/2” thickness. Leave plastic wrap on as a cover and freeze for 2 hours or overnight. Whip 1-3/4 cup of cream until stiff and set aside in refrigerator. In saucepan, combine pumpkin, sugar, cinnamon, nutmeg and salt. Heat over medium heat until blended. Remove from heat and allow to cool for one hour. Combine pumpkin mixture with 1-1/2 c of whipping cream. Remove pan from freezer, remove plastic wrap and spread pumpkin mixture evenly into crust. Cover with plastic wrap and freeze overnight. Before serving, whip remaining cream. Combine brown sugar, butter and water in small saucepan and boil over medium heat until thickened and golden brown. Add candied pecans. When ready to serve, remove torte from freezer, unmold and place portions on plates. Top with pecan sauce or drizzle sauce on plate around the torte. Garnish with a dollop of whipped cream. Serves 6.
Chocolate Royale
Broadcast date 9/29/06
Pecan Mixture:
1/2 c butter
1 c powdered sugar
3 egg yolks, beaten
3 egg whiles, beaten in peaks
1-1/2 c chopped pecans
Cream the butter and sugar, add egg yolks and 1 cup of the pecans. Fold in egg whites and set aside
Cocoa Mixture:
3 egg yolks, beaten
1/2 c cocoa
1-1/2 c powdered sugar
4 T boiling water
1 T vanilla
3 egg whites, beaten in peaks
Crust:
40 vanilla wafers, crushed
Mix egg yolks, cocoa, powdered sugar and boiling water. Add vanilla and fold in egg whites. Set aside.
Cover the bottom of a 9x13 baking pan with 1/3 of the vanilla wafers. Pour 1/3 of cocoa mixture on top of crust. Sprinkle 1/3 of pecan mixture on top of cocoa mixture. Repeat layers two more times. Sprinkle top with remaining chopped pecans. Refrigerate for 24 hours. Serve in squares topped with whipped cream and a mint leaf. Serves 12. Note: Since your are not cooking the eggs, be sure they are fresh and well refrigerated.
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