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Chicken Vegetable Soup

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Time: 2 hours (Day 1), 1 hour (Day 2)

Serves: 15-20 cups

Inspired by: It’s winter. Everyone I know is sick this month. I wanted to create a soup with similar flavors to my delicious and hearty lentil vegetable soup, but with healing, homemade chicken stock and chicken, instead of the lentils. Experiment successful!

Ingredients for Broth:

  • 1 chicken, 3.5 – 5 pounds, with skin, cut up, remove innards
  • 3 stalks celery, with leaves, cut into chunks
  • 2 large carrots, cut into chunks
  • 2 yellow onions, peeled and quartered
  • 1-2 dozen sprigs parsley
  • 1-2 dozen black peppercorns
  • 3 bay leaves
  • 2 teaspoons kosher salt, more to taste

Ingredients for Soup:

  • 1/4 cup olive oil
  • 2  medium yellow onions, diced
  • 3-4 large cloves garlic, minced
  • 1 teaspoon salt (+ add additional at the end to your desired taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 ½ teaspoons freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 2-3 carrots, chopped
  • 4-5 stalks celery with leaves chopped
  • 2-3 quarts chicken broth (made from above ingredient list)
  • 2, 28oz cans fire-roasted tomatoes, diced
  • 1 bunch collard greens with tough ribs removed, chopped
  • Juice of one Meyer lemon

Preparation Day 1:

  • Place broth ingredients (chicken, celery, carrots, onions, parsley, peppercorns, bay leaves and salt) into large soup pot and cover with water by 1-2 inches. Add a bit more for a more brothy soup.
  • Bring to a boil over high heat and reduce to a very low simmer. Cover and boil for 1 hour. Uncover and boil for another 30 minutes, until chicken is tender and falling off the bone.
  • When cool enough to handle, use tongs to transfer chicken from the pot to a container. Strain broth through a fine sieve (or colander lined with cheesecloth), into a separate container. Discard all solids from the strainer.
  • Refrigerate chicken and broth separately for at least 8 hours or until fat has risen to the top of the broth.

Preparation Day 2:

  • Remove fat from the top of the broth, and separate chicken meat from the bones and skin. Discard bones and skin. Use forks to shred or fingers to separate chicken into small pieces.
  • In large soup pot, heat olive oil. Sauté garlic for 1-2 minutes. Add onions, salt, pepper, cumin, thyme, and optional red pepper flakes. Sauté for another 5-8 minutes until soft and translucent.
  • Add the celery and carrots and sauté for another 10 minutes.
  • Add chicken broth and tomatoes with their juices.
  • Cover and bring to boil.
  • If you’d like the carrots and celery to stay a bit firm, turn off the heat. If you prefer them soft, boil for another 10 minutes and then turn off heat.
  • Add greens and let sit for 5-10 minutes until they  have softened.
  • Add the juice of one lemon and mix well.
  • Taste and add salt if necessary. For more than two quarts of broth, you may also want to add a bit more cumin, pepper and thyme.

Notes: This is a large batch, but it freezes well.


Lentil Vegetable Soup

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Time: 90 minutes

Serves: 20 cups

Ingredients:

  • 1 pound French green lentils (3-4 cups)
  • 3 medium yellow onions, chopped (3-5 cups)
  • 2 leeks (white part only), chopped (2-4 cups)
  • 3-4 cloves garlic, minced (1 tablespoon)
  • 1/4 cup olive oil
  • 1 teaspoon salt (+ add additional at the end to your desired taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 ½ teaspoons freshly ground black pepper
  • ½ – 1 teaspoon red pepper flakes (optional – adds a bit of a kick)
  • 2 carrots, chopped (1 – 1.5 cups)
  • 4-5 stalks celery with leaves chopped (3-4 cups)
  • 3 quart chicken broth
  • 2, 28oz cans fire-roasted tomatoes, diced
  • 1 bunch collard greens with tough ribs removed (or Kale), chopped (3-5 cups)
  • Juice of one Meyer lemon

Preparation:

  • Rinse and drain lentils.
  • In large soup pot, heat olive oil. Sauté leeks and garlic for 2 minutes. Add onions, salt, pepper, cumin, thyme, and optional red pepper flakes. Saute for another 5-8 minutes until soft and translucent.
  • Add the celery and carrots and sauté for another 10 minutes.
  • Add chicken broth, tomatoes with their juices, and lentils.
  • Cover and bring to boil. Then uncover and simmer for 1 hour, until lentils are cooked (French green lentils will still hold their shape and firm texture even when cooked through).
  • Add greens and simmer for another 5 minutes or so until they have softened.
  • Add the juice of one lemon and mix well.
  • Taste and add salt if necessary. If you are using a broth that already has the appropriate seasoning, you may need very little salt. But if you are using low to no sodium chicken broth you’ll likely want to add more salt.

Notes: This is a large batch, but it freezes well. The recipe is modified from one published by Ina Garten in the Barefoot Contessa Cookbook 1999.


Roasted Tomatillo Soup with Shrimp

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Time: 60 minutes

Serves: 6

Ingredients:

  • 5 – 6 tomatillos
  • 1 large Anaheim pepper
  • 1 very small Jalapeño pepper
  • 1 onion, chopped
  • 1 leek (white part only), halved lengthwise and sliced
  • 2 garlic cloves, minced
  • 1-2 tablespoons olive oil
  • 4 cups chicken stock
  • 1 teaspoon cumin
  • 1 pound shrimp, cleaned with shells removed – you can leave tails (or substitute black beans, white beans or shredded chicken)
  • Cilantro or another green for garnish (I’m not a fan of Cilantro, but had some arugula)

Preparation:

  • Roast the tomatillos and peppers at 375 degrees F for approximately 30 minutes. Turn half way through roasting. They will be done when soft, lightly browned, and oozing liquid.
  • Meanwhile, sauté leek and onion in olive oil for 2-3 minutes. Add the garlic and continue to sauté until they are well cooked, but not browned. Add approximately ¼ teaspoon of salt while cooking.
  • Put all of the above ingredients into a blender and purée. Return to soup pot. Add the chicken stock and cumin and bring to a boil. Simmer for 10-20 minutes covered.
  • Add the shrimp 2-3 minutes before serving (if the soup is boiling, medium-sized shrimps will take approximately 2 minutes to cook). Rock shrimp or other small shrimp will likely cook in a minute. Previously cooked shrimp, beans or chicken will heat through in 2-3 minutes. If chicken is your protein of choice, you can add a chicken breast when the soup comes to a boil. It should get cooked through in about 20 minutes. You can remove it, shred it with a fork, and put it back into the soup.

Notes: This will likely be relatively spicy with the roasted peppers and pairs well with an off-dry or dry riesling. It should also pair well with any white wine with nice acid – either light and crisp or full and round. It went really well tonight with a beautiful Chassagne-Montrachet.


Prickly Pear Cactus Sorbet

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Prickly Pear Cactus Sorbet

Time: 30 minutes to prepare (chill overnight); 10-20 minutes in sorbet maker.

Serves: 6 – 10 single small scoops.

Inspired by: My long time friend Emmett Lynch brought some goodies from nearby orchards. One bag he said was “dangerous” and not to stick my hands into. I peeked inside and saw those beautiful prickly pear fruits that I grew up with in the Arizona dessert! I had a dinner planned with some friends with multiple courses, so decided to use them to make a beautiful deep purple sorbet with lots of lemon and lime. My plan was to serve it as a palate cleanser, or as a transition between the last dinner course and dessert, so I made it a bit more tart than sweet.

Ingredients:

  • 1.5-2 pounds of large prickly pear fruits
  • 1/2 cup water
  • 1/4 cup sugar
  • 1-2 teaspoons Cointreau (optional)
  • 3-4 tablespoons lime juice
  • 3-4 tablespoons lemon juice
  • 1 teaspoon lemon or lime zest
  • Pinch of salt
  • Fresh mint for garnish

Preparation:

  • Make a simple syrup by simmering the 1/2 cup water with the 1/4 cup sugar.
  • Cool mixture in refrigerator.
  • Use tongs to hold the fruits over an open fire (gas stove) and burn off the needles (without burning the fruit).
  • Cut off the outside layer of skin and preserve as much fruit as possible. Use a non-staining plastic cutting board and gloves if you don’t want purple stains on your hands and board.
  • Put fruit in blender with the simple syrup, pinch of salt, zest, and half of the lemon and lime juices. Puree well and taste.
  • Add additional lemon and lime juice until you get your desired level of acidity.
  • Strain through a fine mesh sieve to remove seeds and any pieces of skin.
  • Chill in refrigerator overnight if possible – or at least for several hours.
  • Run this through a sorbet maker. Freeze for a few hours if you would like a harder consistency.

Mediterranean Grilled Vegetable Salad

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Mediterranean Grilled Vegetable Salad

Time: 45 – 60 minutes (ideally with a couple of hours cooling time for the grilled veggies midway). Grilled veggies and dressing can be prepared ahead.

Serves: 6

Inspired by: My friend Rikke who always makes delicious food brought this to a party recently. I made just a few modifications. The dish was fabulous and will be something I make often.

Salad Ingredients:

  • 3 small bell peppers (red, yellow, orange) – about 1 pound, stemmed, seeded and quartered
  • 5 slender zucchini (about 1 pound), trimmed and cut lengthwise in half
  • Olive oil, salt, and pepper to toss the peppers and zucchini in before grilling
  • 4 small Persian cucumbers, halved, and cut into 1/2 inch cubes (or English cucumber… or if you use another type, remove the seeds and some of the peel)
  • 1 cup of cherry tomatoes, halved
  • 1 cup pitted kalamata olives, halved
  • 4 ounce square of feta cheese, cut into 1/2 inch cubes (about 1 cup)
  • 1/2 cup (packed) finely chopped mint leaves
  • 1/2 cup (packed) finely chopped Italian parsley
  • 2-3 teaspoons ground sumac to sprinkle on top

Dressing Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 clove garlic crushed (optional)

Preparation:

  • Heat your grill (medium).
  • Toss or rub zucchini and peppers with olive oil and sprinkle with salt and pepper.
  • Grill peppers and zucchini until slightly charred and just tender, turning often, about 12 minutes.
  • Transfer to a baking sheet to cool. Once cooled, refrigerate if you are preparing this ahead.
  • To make dressing: whisk 1/4 cup olive oil, 1/4 cup lemon juice, cumin, and optional garlic in small bowl to blend. Add salt and pepper to taste.
  • Cut peppers lengthwise into 1/2 inch wide strips, then crosswise into 1/2 inch pieces.
  • Cut zucchini lengthwise in half, and then into 1/2 inch pieces.
  • Put zucchini, peppers, cucumber, tomato, olives, mint and parsley into a large bowl and toss with dressing.
  • Add feta and toss gently.
  • Transfer to a large, shallow bowl. Sprinkle ground sumac over the top.

Wine Suggestions: A medium bodied red with some spice and earthy flavors is ideal. The first time we made this, it was with a vegetarian dinner of spiced lentils. A red burgundy, or earthy rustic Italian red or Southern Rhone would all be good pairings.


Chocolate Layer Cake with Chocolate-Orange Buttercream Frosting

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Chocolate Layer Cake with Chocolate-Orange Buttercream Frosting

Time: approximately 2 hours (not including cooling time for the cake). Approximately 1.5 hours to mix and bake the cake. While cake is baking you can make the frosting. After allowing at least an hour for cooking, approximately another 15-30 minutes to frost the cake and make chocolate shavings.

Serves: 10-16

Inspired by: I know a lot of my friends like chocolate and chocolate cake. We celebrated the birthdays last week of two girlfriends, Kristi and Michelle, so I thought I’d try my first chocolate cake.  After reading a zillion recipes I settled on a combined version of one for the cake (really liked the idea of the lavender essence) and this icing recipe from the March 2004 issue of Bon Appetite got rave reviews. I thought the icing was a winner. The cake was good, but I’d like to still work on an even moister version when I’m up for experimenting again.

Ingredients for the batter:

  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 4 eggs (at room temperature)
  • 3 cups light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 3 cups sifted cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 2 teaspoons dried lavender blossoms, finely ground in spice mill or mortar and pestle
  • 1/2 teaspoon salt
  • 1 1/3 cups sour cream
  • 1 1/2 cups hot coffee

Ingredients for the frosting:

  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 7 tablespoons (or more) water
  • 1 1/2 cups (3 sticks) unsalted butter, softened at room temperature
  • 4 cups powdered sugar, divided
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coarse kosher salt
  • 1 tablespoon Grand Marnier or other orange liqueur
  • Small piece of thick chocolate (use a vegetable peeler along the chocolate to create shavings)

Cake preparation:

  • Preheat the oven to 350 degrees. Butter 3 (8 or 9 inch) cake pans. Lightly butter the pans. Cut 3 circles of parchment paper to fit the bottoms of the pans, press them in, butter them, and use flour or cocoa powder to coat them (or a combo).
  • Mix the dry ingredients with a hand whisk: sifted flour, baking soda, cocoa powder, lavender and salt and set aside.
  • In an electric mixer, cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla and mix.
  • Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean, about 35 minutes. Halfway through baking you can rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pans for 10 minutes. Turn out onto wire racks and let cool completely before frosting. You can also wrap them up well in plastic at this point and store them in the refrigerator overnight – be sure to separate them with parchment paper or plastic.
  • While the cakes are cooling, make the frosting.

Frosting preparation:

  • Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat in a seprate sauce pan until smooth and thick, but still pourable, adding more water by teaspoonfuls if necessary. Cool.
  • Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 and 2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.
  • Place first cake layer on platter. Slice off the very top to flatten if necessary. Spread a thick layer of frosting on the top of hte cake. Top with second cake layer. Again, slice off the very top to flatten if necessary. Frost the top of that cake, and then add the third layer and frost the top of that and the sides. Mound chocolate shavings all over the cake and platter. If you use warm chocolate you can create longer curls. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.

The Last Piece of Chocolate Layer Cake


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