Laura's Best Recipes: April 2010 Archives

Spicy Chicken-Vegetable & Cilantro Sausage Soup

April 27, 2010 12:18 PM

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Spicy Chicken-Vegetable & Cilantro Sausage Soup

Sorry, no photos. I made this yesterday on a whim and wasn't prepared for it to be this good! It's really simple and feels more like "assembly" then "cooking." This recipe is only to share with you what I did.... however you can make your own substitutions and variations depending upon your availability of ingredients. The measurements are approximate as I tend to just start throwing things together as I think of it! But, it will give you the basic idea.

I found the spicy sausage at Whole Foods. Andouille would work well too. I used chicken to keep it light. The spice blend company belongs to my friend David Wells and his spices can be found on-line (see link for contact info) and in fine grocery stores in California.

Ingredients:

Extra virgin olive oil

2 lbs, boneless skinless chicken cutlets

4 good quality chicken, spicy cilantro chicken sausage links (or similar)

Sea Salt and Pepper

Sprinkle of Wholearth Spice Latin Blend

3 large carrots, chopped into small pieces

3 stalks of celery, chopped into small pieces (same size as carrots)

1 jalapeno, seeded and chopped

3 large red spring onions, sliced into same size as carrots/celery

unsalted butter

1 yellow summer squash, sliced and quartered

3 garlic cloves, smashed

Approx 4 TBSP Italian parsley, chopped

1 lb, crimini mushrooms, wiped clean and cut into bite-sized chunks/quarters

2 cans Cannelini or Great Northern White Beans, drained

32 oz, good quality organic or homemade chicken broth

touch of chipotle Tabasco sauce (optional)

Method:

In a large saute pan, heat a 2 count of olive oil on medium high heat until just shimmering. Brown chicken cutlets on both sides. Sprinkle browning chicken with Latin Spice blend (or similar) salt and pepper. Place browned whole cutlets at the bottom of a slow cooker or large soup pot on the stove.

Chop sausage into small sliced quarters and lightly saute in pan for 2 minutes. Add to the slow cooker with the chicken.

Using the same pan, add approximately 2 TBSP of unsalted butter. Add carrots and celery and saute for a few minutes then jalapenos and red spring onions until all vegetables are just starting to soften. Pour into slow cooker over chicken.

Saute summer squash for 3 minutes until edges are just slightly browned. Add to the slow cooker.

Add some more butter to the pan and lightly brown the Crimini mushrooms until they are browned but not cooked all the way through. Add to the slow cooker.

Add chicken broth, beans and parsley to the slow cooker. Stir well and season with salt and pepper. Set on "High" cook setting and allow to cook for approximately 2 hours. Remove chicken cutlets and chop into cubes... return to soup. Chicken should be tender and vegetables should be cooked but still slightly firm. Add a few drops of Chipotle Tabasco Sauce (I happen to love this in soups.) Serve.

The Real Women of Philly: Creamy Linguini and Paula Deen

April 27, 2010 10:23 AM

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Recently I was asked by GoodBite.com and Philadelphia Cream Cheese to help promote a fun opportunity for home chefs! Introducing The Real Women of Philly campaign with Paula Deen! Paula is looking for the next big cooking stars!

Home cooks are encouraged to send in their own videos for a chance to get to meet Paula Deen and win $25,000! To inspire you all to give it a shot and enter . . . eight of the GoodBite Contributing bloggers have created their own videos to show you just how easy it is.

Please check out my video featuring one of my favorite recipes using Philadelphia cream cheese. If I can do it... so can you! So, go ahead and send in your video and best of luck!

To submit your video go to PaulaDeen.com

The Recipe:

Linguini with Creamy Garlic and Mushroom Sauce

Ingredients:

4-6 ounces – Philly Cream Cheese (dependant upon level of desired creaminess)
5 tsp unsalted butter
5 cloves chopped fresh garlic
3 TBSP chopped shallots or leeks
½ cup milk (+plus more if needed)
4 slices of good quality bacon or pancetta
1 lb – sliced crimini or shitake mushrooms
½ red & yellow bell pepper, chopped
3 TBSP fresh basil (or more if desired)
1 lb linguini pasta
drizzle of olive oil
Parmesan-Reggiano cheese

Method:

Crisp bacon or pancetta in an oven or on stove top. Chop into ½ x ½ squares and set aside.

Fill a pot of cold water and bring to a boil. Add pasta. Prepare sauce while pasta is cooking.

In a small sauce pan, melt butter on low heat. Add chopped shallots and sauté for a few minutes.. then add garlic until just fragrant – about 45 seconds to 1 minute. Add cream cheese and continue to simmer on low while stirring until cream cheese is melted and creamy. While stirring add milk and continue to stir. Add more milk if necessary to get the right consistency. Add thyme.

In a large sauté pan, sauté the mushrooms. Be sure not to crowd them so they are slightly browned and don’t steam while cooking. Add the bacon. Set aside then sauté peppers until just softened.

Drain pasta in a colander. Toss in just a bit of olive oil until pasta appears to shimmer but it shouldn’t be overly coated. Toss with some of the sauce and mushrooms, bacon and peppers until just blended. Add freshly grated Parmesan and sprinkle a bit more fresh thyme after plating. Season with salt and pepper.

This would make a nice side dish for beef… or simply add chicken and it can become a main course.

Shredded Carrot Salad with Toasted Almonds & Currants

April 27, 2010 9:10 AM

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Shredded Carrot Salad with Toasted Almonds & Currents

Recipe and photos reprinted with permission by Chef David Wells "Grandma Dave"

www.grandmadave.com

Chef David Wells never ceases to amaze me. His limitless energy and passion for his family and his love of nutritional and delicious food is inspiring! He posted this recipe on his newly enhanced website the other day and I... of course... immediately started pestering him to allow me to share it with you. And please bookmark his website - www.grandmadave.com for great recipes and cooking videos and tips.

Thanks Dave!

Yield: Four Portions

Prep time: 20 minutes

Cooking time: 10 minutes

Ingredients:

2 cups carrots, shredded
1/2 cup currants
1/2 cup almonds, sliced
2 lemons, juiced
1 bunch scallions, thinly sliced on angle
1/2 bunch cilantro, roughly chopped (optional)

Method:

Step 1: Toast Almonds

Place sliced almonds on baking tray in 350 degree oven for ten minutes or until desired toasting is achieved

Step 2: Assemble

Place all ingredients in bowl, toss, add lemon juice and toss again.

Serve at room temperature.

Fresh Roasted Shrimp with Tarragon-Pistachio Butter

April 25, 2010 10:46 AM

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Fresh Roasted Shrimp with Tarragon-Pistachio Butter
by Chef Rima Olvera of "Duet"

www.rimaolvera.com

Chef Rima Olvera.... a friend of mine from high school who has become one of the finest chef's in Europe. She recently tortured me by letting me know she would have prepared this beautiful dish at a party I'm throwing this coming summer. The only challenge is she currently lives in Israel and the party is in California... hmm.. so the next best thing is her willingness to share the recipe.

Rima never makes the same dish twice. . . and she rarely keeps a "recipe" of her dishes. That's one thing that makes this post special. She has made a few exceptions for this website and I'm so grateful!

Rima and her handsome husband, Alon have been living in Israel for a number of years and has become a very well known chef. In addition to her television show called "Duet" she owns a very exclusive catering business that specializes in fantasy dinners and trips in Europe.

To follow her events and recipes, I highly recommend you become a fan of her Facebook fan page by clicking here...

For this dish it is critical that you look for the freshest and largest whole shrimp you can find. She suggests spot shrimp. Go to a fresh seafood market or a very good quality grocery store that carries the best fresh seafood.

Keeping the shell on the shrimp adds a lot of flavor. When preparing shrimp, I always try to keep the shell on. . . that's where you'll find most of the flavor.

Thank you Rima for another wonderful recipe from a wonderful friend!

The Recipe:

Ingredients:

20 large fresh shrimps, cleaned by cutting through back of the shell, de-veined with head attached (this is optional but is more impressive looking then without head)

2 sticks (200 grams) unsalted butter, softened.

3-4 cloves fresh garlic

1 bunch fresh tarragon leaves

about 1/4 cup fresh flatleaf parsley

splash of Pastis, Pernod or white wine

zest of 1 lemon

several turns fresh ground black pepper

1/4 cup of shelled crushed pistachios

big pinch of sea salt

Fresh lemons (preferably Meyers)

Method:

Preheat your oven to broil.

Cut up the back of the shrimp and carefully remove the sand vein. Carefully butterfly the shrimp tails (open them, but leave the shell whole from the back to hold the butter while roasting...)

Blend all remaining ingredients in a food processor.

Spread each opened shrimp tail (look at photo) with a thick layer of the butter and roast on top rack on the hottest temperature for about 4-5 minutes.

Serve immediately with fresh lemon wedges, sourdough bread and a frisee and lettuce salad. Don't forget a bottle (or two :-) of crisp, dry white wine (like a Sancerre or a good un-oaked Sauvignon Blanc... )

Enjoy!

Homemade Meatballs

April 25, 2010 8:53 AM

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Homemade Meatballs

My husband Bill adores really good meatballs. Spaghetti and meatballs.... meatball subs... just loves them. He's been asking me to make them for quite sometime and I've been putting them off. Why? Well, because there is something sacred to this guy about meatballs. The meatball sub for lunch is hollowed ground and he is the ultimate critic. I'll admit it... I was intimidated by the meatball! Would I live up to this high standard? Such pressure.

Recently he was injured in a ski accident and had surgery. He'll be o.k. but now he's home recovering and it's my job to spoil him. So . . . with fresh basil in hand . . . I decided to conquer my fear and tackle this seemingly easy dish. And you know what? It really is easy to make them great. I did make a few modifications after experimenting. I also knew that if I tried to get too "gourmet" and add non traditional ingredients... it would backfire. So I kept it simple.

You'll notice I didn't take any "glamor shots" of the finished product. I was focused on the food and didn't think to take pictures. And you know what? Some foods just don't require photos. And I like this photo of my husband and son I snapped the day I made these.

This recipe doesn't include a recipe for Spaghetti from scratch. I just used a very good quality store bought sauce I found at Whole Foods and doctored it up with lots of fresh basil, some Italian seasoning and hot pepper flakes (which my husband puts on everything.) Just make your favorite spaghetti. Also, as always... add more fresh herbs if you'd like.

I'm happy to report that this recipe got a "thumbs up" from my hubby and our son Wyatt, a meatball expert in training.

Whew. Mission Accomplished.

Ingredients:

Extra virgin olive oil
1/2 onion, finely chopped
5 garlic cloves, chopped
4 TBSP, chopped Italian parsley
1 cup milk
4 slices good quality white bread, crust removed
1 1/2 lbs ground beef, 85% lean
1 1/2 lbs ground pork
1/4 lb bulk hot Italian sausage (optional)
1 large egg
3/4 cup Parmigiano-Reggiano, fresh grated
Kosher or sea salt and freshly ground pepper
Wholearth Spice - Italian blend (optional)
Spaghetti sauce (homemade or good quality jarred)
3 TBSP fresh basil, chopped

Method:

Preheat the oven to 350 degrees.

Using a large skillet, heat 3-4 tablespoons of olive oil over a medium heat until just shimmering. Add the chopped onion and cook for a few minutes until they soften. Make sure your onion is chopped very small so it will mix well with the meat mixture. Add parsley and chopped garlic and cook for a few more minutes until soft and translucent. Remove pan from heat and allow to cool.

Place bread slices in a pan and pour just enough milk over all slices and allow to soak while you prepare the meat mixture. This bread trick is from Tyler Florence and I think it adds a nice layer of moisture compared to bread crumbs.

Combine all meats into a large bowl. Add the egg and Parmigiano. Season with salt and pepper. I also added a few shakes of my friend David Wells organic spices, Wholearth Spice Italian blend. The spices are all top quality and his blends are packed with flavor. You can find them in Whole Foods in California or visit his website.

Gently squeeze the excess milk from the bread slices and add to the bowl along with the onion mixture. Carefully and gently combine all the ingredients using your clean hands until they are just mixed together. If you see bread clumps just use your finger tips to press and knead it into the meat mixture. Be careful you don't over work or mix the meat. The more you work it, the less tender the meatballs.

Grab a ping-pong to golfball size piece of meat mixture and gently shape them into balls. Do not over work them! You want them just lightly packed but well-shaped.

Take the same large skillet you used for the onion mixture - gently wipe down the inside with a paper towel (make sure it's cool enough) in order to get any small bits of onion out but leaving the oil. Add about 4 tablespoons of olive oil over a medium-high heat until the oil is shimmering but not smoking.

Add several meatballs so you have at least an inch between them. You want them to brown and not steam. You also want to make sure you have room to turn them with a flat spatula... so don't crowd them. Make sure they are nicely browned and be careful to use a metal spatula to quickly turn so they don't stick. Brown on all sides and place in a baking dish. Season with a little salt and pepper.

Pour your favorite sauce over the meatballs. Season as you like... I added lots of fresh basil and a little drizzle of olive oil. An extra sprinkle of David's seasoning too. Bake in your oven until the meatballs are cooked through. Depending on the size you made the meatballs, this could be anywhere from 15 to 35 minutes. I know it's a big range but just check them after about 15 minutes if they are ping-pong sized. If larger... add more time.

Serve with your favorite Spaghetti and lots of freshly grated Parmigiano. Add more fresh chopped basil for flavor and a sprig for garnish.

Enjoy!

Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream

April 14, 2010 7:41 AM

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Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream

Recipe and photo and chef's notes reprinted with permission by Chef Dawn Viola
www.wickedgooddinner.com

Dawn Viola of "Wicked Good Dinner" is an award-winning chef and food-writer. She recently won the 2009 Crisco National Apple Pie Championship (professional division) for her wonderful Vanilla Vanilla-Bean Roasted Apple Pie. As I write this she is getting ready to compete again with more of her amazing pies. Good luck Dawn!! Dawn has also appeared on Food Network, Fox News, Martha Stewart Radio, Cooking with Emeril and has been featured in Desserts Magazine.

She has graciously agreed to be a contributor to my website and I'm thrilled! Her recipes are original and always use high quality and fresh seasonal ingredients.

Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream

Yields: 6 shortcakes

Method: biscuit method
Allergy Info: contains wheat, gluten, dairy
Fancy Equipment: parchment paper

Ingredients for the Shortcakes:
2 cups all-purpose flour
3 tablespoons sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons unsalted butter, cold, diced
2 eggs
2 teaspoons fresh rosemary leaves, finely chopped
1/2 cup heavy cream
1 egg beaten plus 1 tablespoons milk, for egg wash
6 small top sprigs of rosemary

Ingredients for Strawberry-Rhubarb Compote:
3 cups rhubarb, leaves removed, washed and cut into 1/2-inch pieces
1/2 cup sugar, or to taste
1/4 cup orange juice
Pinch of salt
1 pint strawberries, washed and quartered

Ingredients for Chantilly Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Make the Biscuits:
Preheat oven to 400 degrees Fahrenheit.

Sift the flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender, cut in the butter until the mixture resembles a course meal with pea-sized pieces of fat. In a separate bowl, lightly whisk the eggs, rosemary and heavy cream. Add to the flour and mix until just blended. The dough should be sticky, but not wet.

Place the dough out onto a well-floured surface and form the dough into a rough circle, one inch high. Cut 6 biscuits with a fluted or straight cookie or biscuit cutter and place on a baking sheet lined with parchment. Brush the top of each biscuit with the egg wash and sprinkle with sugar.

Bake for 20 minutes or until the outside is slightly golden around the edges. Do not open the oven door during the first 15 minutes, to allow the biscuits to rise properly. Remove from oven and cool on a wire rack.

Make the Compote:
Add the rhubarb, sugar, orange juice and pinch of salt to a sauce pan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes and add half of the strawberries. Simmer for another 15 minutes, or until the rhubarb is just tender but still toothy. Remove from heat and allow to cool. Add the rest of the strawberries to the cooled mixture and stir to incorporate.

Make the Chantilly Cream:
Beat the cold cream with a wire whisk or hand mixer until soft peaks begin to form. Add the powdered sugar and vanilla and continue to beat until stiff peaks just barely begin to form.

Assemble the Shortcake:

Split shortcake in the middle, like a hamburger bun. Place the bottom of the biscuit into a shallow bowl and spoon some of the compote over the biscuit. Add a generous spoonful of Chantilly cream. Place the top part of the biscuit on the cream and top with a small amount of compote and another dollop of cream. Place a small sprig of rosemary on the cream. Repeat for each shortcake.

Chef's Notes:
Combine the dough scraps to create additional biscuits if desired. The second batch of biscuits will be slightly tougher and will not rise as high as the first, but will have the same flavor.

Biscuits can be split into three layers if sliced carefully. This will allow you to stack more ingredients for a more dramatic presentation.

Thyme or lavender in place of the rosemary also work well in this recipe. Lemon zest can also be added.

Neat things you should know...

Chantilly cream is credited to François Vatel, maître d'hôtel at the Château de Chantilly in the 17th century. Vatel had the honor of cooking for King Louis XIV, but took his own life rather than risk the shame and embarrassment he would face after being told he would not have enough fish delivered for the King's dinner, which turned out to be a "grave" misunderstanding. The full fish delivery arrived later that morning.
The first mention of shortcakes in Europe has been traced to the late 1500's.
The first strawberry shortcake recipe has been traced to around 1850.
Rhubarb was first used for medicinal purposes, with records as far back as 2700 BC, and did not appear in the U.S. for culinary uses until the 1800's.
Rhubarb leaves can be used to create organic insecticides for any of the leaf eating insects such as cabbage caterpillars, aphids, peach and cherry slugs.

Yellow Watermelon Margarita with Chipotle Rim

April 10, 2010 10:26 AM

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Yellow Watermelon Margarita with Chipotle Rim

Recipe and photo reprinted with permission by Viviane Banquet Farre
www.foodandstyle.wordpress.com

Thoughts From Viviane:

I had other plans for the fragrant watermelon I’d bought at the farmers’ market last Sunday, but Kate Bush’s song “Eat the music” inspired me to make a sinfully delicious cocktail, one that is sure to make your taste buds sing…

I also thought the watermelon would be its usual seductive pink color, but it turned out to be deep-yellow — and, I might add, super-sweet!

The idea of garnishing the rim with more than just salt happened as I was making my first trial — it was a fluke! I found myself stirring into my sugar-salt mixture a bit of smoky chipotle powder. The result? As you put your nose in the glass to take your first sip you get a whiff of smokiness — an unbelievable counterpoint to the sweet aroma of the watermelon!

As for the drink itself, the Reposado tequila rounds off the flavor of the watermelon beautifully, the elderflower liqueur accentuates its lovely floral notes, and the fresh lime juice keeps everything in check. In a word: Heaven in a glass…

Cheers… And this time… Drink the music!

Yellow Watermelon Margarita with Chipotle Rim

serves 1

For the rim
1 tablespoon organic sugar
1 teaspoon fine sea salt
1/4 teaspoon ground chipotle
lime wedge

For the cocktail
2 oz Reposado Tequila
1 1/2 oz watermelon juice (see cook’s note)
3/4 oz elderflower liqueur (St. Germain)
3/4 oz fresh lime juice

Step 1: Place the sugar, salt and chipotle powder in a small bowl and mix well. Spread on a small plate. Moisten the rim of a cocktail glass with the lime wedge and dip the glass rim in the sugar/salt/chipotle mixture. Set aside.

Step 2: For the cocktail – Shake all ingredients with ice cubes until a thin layer of frost appears on the outside of the shaker. Pour in the prepared glass and serve immediately!

Cook’s note: To make the watermelon juice – remove rind and seeds of watermelon and cut flesh in 2” chunks. Place in a food processor and pulse until coarsely chopped. Then process until smooth and liquidy. Strain through a fine sieve. Transfer juice into large squeeze bottle and refrigerate until ready to use. Refrigerate up to 3 days (after 3 days the juice starts losing its flavor).

April 2010 Archives

Spicy Chicken-Vegetable & Cilantro Sausage Soup

The Real Women of Philly: Creamy Linguini and Paula Deen

Shredded Carrot Salad with Toasted Almonds & Currants

Fresh Roasted Shrimp with Tarragon-Pistachio Butter

Homemade Meatballs

Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream

Yellow Watermelon Margarita with Chipotle Rim

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