Laura's Best Recipes

Reese's Peanut Butter Ice Cream

2011-07-31T18:13:26Z

Sometimes you can just taste a recipe as soon as you read the title. That is true of this peanut butter ice cream with chunks of Reese's peanut butter cups. To quote my friend Chef David Lawrence who devised this creation... "Ri-dic-u-lous!" I can't think of a better way to describe this dense, peanut buttery goodness.

Reese's Peanut Butter Ice Cream - Recipe

Makes a scant 2 quarts

1½ cups whole milk
7 large eggs yolks
1 cup sugar
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
1½ cups heavy cream, lightly whipped
1 cup mini Reese’s Peanut Butter Cups, chopped

Heat the milk in a pan, and while it’s getting warm, beat together the sugar and egg yolks in the bowl of a freestanding mixer with a paddle attachment until the mixture is thick, pale yellow and falls back on itself in a ribbon, about 3 minutes. When the milk is just below the boil, slowly drizzle it into the egg mixture in a thin and continuous stream while whisking briskly so the egg is gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon and when you run your finger along the back of the spoon and it holds the “line.” Don’t let the mixture come to a boil, or it may curdle.

Strain the custard into a metal bowl through a fine sieve to remove any bits of egg and stir in the peanut butter and vanilla. Nestle the bowl of custard into a large bowl of ice water to cool more quickly. I do this because I’m incredibly impatient, but you could just put the whole thing in the fridge to cool completely. Lightly whip the cream until it holds a very soft peak and fold into the cooled custard. Continue stirring occasionally until mixture is cold, about 20 minutes.

Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. When the ice cream is almost finished churning add in the chopped peanut butter cups. Put the finished ice cream in a storage container and freeze until firm.

Photo Credit: Chef David Lawrence

Grilled Asian Skirt Steak

2011-07-25T18:18:24Z

Skirt steak is one of my favorite cuts of meat to grill. It has an intense beefy flavor that beats some of the more expensive steaks. The key is to marinade it, grill it over a high heat and then allow it to rest and retain its juices. This recipe by Chef David Lawrence adds some wonderful spices including cinnamon and cloves to the marinade. Be sure to marinade the meat as long as possible to get the maximum flavor.

Grilled Asian Skirt Steak - Recipe

Serves 4

FOR THE MARINADE

1 six-inch piece of fresh ginger, peeled and sliced
4 large cloves garlic, peeled and sliced
4 teaspoons dark-brown sugar
1 teaspoon ground cinnamon
6 cinnamon sticks
½ cup good dry sherry
6 tablespoons low-sodium soy sauce
¼ cup extra-virgin olive oil

FOR THE STEAK

2 small skirt steaks (about 1 pound each)
Kosher salt and freshly ground black pepper, to taste
Fresh cilantro leaves, roughly chopped, for garnish

In a medium bowl combine the sliced ginger, garlic, brown sugar, ground cinnamon, cinnamon sticks, dry sherry and soy sauce. Whisk in the olive oil and pour marinade over the flank steak in a heavy gallon sized Ziplock bag, which in my opinion is the easiest and best way to marinate meat. Marinate for at least 30 minutes at room temperature, or even better for several hours in the refrigerator. The longer the meat swims in the marinade the more flavorful it will be.

Preheat the grill to high.

Remove the flank steak from the marinade and brush off any slices of garlic and ginger, as they’ll just burn and char on the grill. Place the meat on a layer of several paper towels and blot off as much of the liquid as possible. This is an important step because if the meat is too wet it won’t sear, it will steam which is the surest way I know of to end up with gray steak! Season both sides generously with salt and pepper.

Grill the steak without moving it around or poking it so it has a chance to sear and get those beautiful grill marks, about 4 minutes per side for medium rare. Transfer steak to a cutting board and allow it to rest loosely tented under aluminum foil for at least 5 minutes before slicing into thin strips and scattering with a shower of chopped cilantro for garnish.

Photo Credit: Chef David Lawrence

Bing Cherry Mojito

2011-07-22T18:22:43Z

You know summer has arrived when your finger tips are consistently stained from the sweetness of fresh cherries. The seasonal deliciousness of this fruit was used in a refreshing mojito by Chef Vivianne Bauquet Farre on her beautiful site, Food and Style. The result is a unique twist of the usual mojito that is perfect for a summer evening on your deck.

Bing Cherry Mojito - Recipe

serves 2
active time: 10 min

1/2 large lime - cut in 1/2” pieces
8 large mint leaves
2 teaspoons organic sugar
12 Bing cherries - pitted
3 oz white rum
3/4 oz Cherry liqueur (Cherry Heering)
1/2 teaspoon cherry bitters
club soda or sparkling water
fresh mint sprigs as garnish

Step 1: Place the lime, mint leaves and sugar in a mixing glass. Using a muddler, crush the ingredients until the sugar has dissolved and the lime has released its juice. Add the Bing cherries and continue to muddle until the cherries are well mashed and have released their juices. Top with ice cubes, rum, liqueur and bitters. Shake vigorously until very cold.

Step 2: Place a few ice cubes in 2 tumblers. Strain the mixture into the glasses. Top with a little club soda or sparkling water (the proportion should be 3 parts drink to 1 part club soda). Garnish with a mint sprig and serve immediately.

Photo Credit: Chef Viviane Bauquet Farre

Classic Picnic Macaroni Salad

2011-07-07T18:28:51Z

Some of the best memories of summertime include family barbecues or picnics with classic American fare like corn on the cob, fried chicken and potato salad. When I saw this recipe by Wicked Good Dinner's Chef Dawn Viola, it immediately reminded me of my mom's macaroni salad she would make just about every summer. The memories of hot summer days and swimming with friends came flooding back. Good food can add to the sensory experience that helps us recall those carefree childhood experiences.

Classic Picnic Macaroni Salad Recipe

Yield: Serves 10
Prep time: 15 minutes
Cook time: 8 minutes
Allergy info: soy-free; contains wheat, gluten, eggs

Ingredients:
1 lb. dry elbow macaroni
1 cup homemade mayonnaise
3/4 cup minced red onion (about 1 medium)
3/4 cup diced carrot, 1/8-inch (about 3 carrots)
3/4 cup diced celery, 1/8-inch (about 2 large stalks)
1 tablespoon apple cider vinegar
2 tablespoons organic sugar
1/4 teaspoon celery salt
1/4 teaspoon cracked black pepper

Directions:
In a large pot of salted boiling water, cook macaroni 8 minutes. Transfer to a colander, rinse under cool running water 2 minutes. Drain and transfer macaroni to a large bowl. Add 1/4 cup of the mayonnaise, stir to combine. Cover, refrigerate 30 minutes.

Remove macaroni from refrigerator. In the same bowl add remaining mayonnaise, onion, carrot, celery, vinegar, sugar, salt and pepper. Using a large soon, gently mix to combine. Add salt and pepper to taste. Serve cold.

Food safety note:
Because this recipe contains mayonnaise, it should be kept cold at all times. If serving outdoors, place the bowl of macaroni salad in a larger bowl of ice, set on ice packs, or keep inside an ice-filled cooler.

Photo and Recipe Credit: Chef Dawn Viola, Wicked Good Dinner

Summertime: At Home in Colorado

2011-07-06T00:41:16Z

It's been a great summer for us. After years of wanting to raise my own organic food, we were able to make some strides towards that goal. We built and installed some raised beds. Finding a space for the beds was never an issue as we are fortunate enough to live in a rural area in the mountains west of Boulder. But Colorado is a very dry state and we've had water issues in our area. Our neighborhood recently built a reservoir to enhance our water storage and as long as water isn't wasted... we can now plant our gardens.

This may not have been the best news for my husband who is the "builder" in the family. He put a lot of work into not just raised beds but spent several weekends converting an old somewhat useless shed into a chicken coop.

One of the many things I love about him is he always does things the correct way (vs. the fastest way.) Plus he looks great in a toolbelt! Everything is built to last and is made from good quality materials. And, he was a very good sport about the whole experience. Working on my little projects took time away from his outdoor passions like mountain biking. But he'll be happy when we're enjoying fresh heirloom tomatoes and our own backyard organic eggs. Thanks Honey.

One little surprise was discovering that one of our cute little chicks wasn't a little hen but a rooster. Oops! Meet "Rooster Cogburn." A name suggested by several people on my Facebook fan page. He's definitely full of True Grit wouldn't you say?

We already loved spending out free time at home. With our little rural farmstead it's even tougher to get us to leave home! As you can see we have some unique "neighbors" like the local elk who like to spend summer and fall in our neighborhood. Our son Wyatt calls them our "elk buddies." Not everyone in our family is thrilled about the elk visiting. One of our dogs made this about-face when she got just a little too close. Although we laughed, she could get hurt so we're glad she had a quick change of heart! Fortunately, the elk buddies have stayed out of the garden beds... so far. A fence is probably in our near future.

Even July 4th was spent at home. It's hard to be motivated to fight all the crowds who are up here visiting Rocky Mountain National Park. So we opted to barbecue and watched Wyatt conduct his own fireworks show. I love the look on his face!

As I look at these photos I feel a deep sense of gratitude for our wonderful life and home. We're lucky. We're happy, healthy and live in a wonderful place. Sometimes it's good to remember to be grateful as the world can be challenging to navigate. This beautiful cloud that appeared over our house yesterday reminded me that even in a storm the proverbial silver lining always appears. I know. It's a corny cliche'.. but so true.

I hope you and your family are enjoying a happy and fun-filled summer too!

-Laura

Restaurant-Style Roasted Salsa Roja

2011-07-01T22:45:03Z

In our house, we eat a lot of salsa. It doesn't matter whether it's fresh chopped Pico de Gallo, red, green or tomatillo... we enjoy it all. My husband prefers his to be somewhat nuclear on the heat scale. I'm more of a "medium" heat girl. This recipe is one of our favorites because it's very simple, has great texture and uses roasted vegetables. Whenever you roast anything it magnifies the flavors. It isn't too chunky and isn't too runny. This is the ideal salsa to dip into freshly made tortilla chips. But a warning.... as written, this recipe is hot. It's very spicy. That said, the heat can really vary depending upon your chiles. If you would prefer a mild or medium salsa, simply reduce the number of Serrano peppers. The first time you make this, I recommend you roast all the chiles then slowly blend them in one at a time until you find your brand of hot!

Homemade Roasted Salsa Roja - Ingredients

10 Roma Tomatoes, halved and seeds/liquid removed
8 Serrano peppers, stemmed
8 garlic cloves, peeled
1-2 white or yellow onions, peeled and sliced
1 "bunch" of cilantro leaves, plus some for garnish
1 TBSP sea salt
1 chipotle chile
2 TBSP adobo sauce from canned chipotle chiles

Method:

Preheat oven to 375 degrees

Place tomatoes, garlic, onions and serrano peppers on a large baking rack. Bake for 30-40 minutes until onions are translucent and all vegetables are roasted. Remove from the oven and allow to cool on a rack for 10 minutes.

Place all remaining ingredients and roasted vegetables in a food processor or blender (I used our Vitamix) and pulse until blended to the desired consistency. Season to taste and add more or fewer peppers to obtain desired heat.

Cook's note: If you like some fresh chunky vegetables in your salsa, simply chop some additional veggies (not roasted) and stir into salsa. Another great addition is corn kernels off grilled corn on the cob or black beans - sky is the limit on variations!

Heirloom Tomato Salad with Bocconcini and Basil

2011-06-22T22:31:01Z

"Perfectly vine-ripened seasonal sweet tomatoes with melt-in your mouth mozzarella and a spicy olive oil command the attention of your taste buds."

This is how Chef Viviane Bauquet Farre describes one of her favorite seasonal salads she makes at least once a week when tomatoes are ripe and in season. Fresh, simple and healthy... this salad will become one of your summer favorites too. Be sure to visit Viviane's website Food and Style as it's been recently redesigned and has gorgeous seasonal recipes for all occasions.

Heirloom Tomato Salad with Bocconcini and Basil - The Recipe
serves 4

2 medium red heirloom tomatoes - cut in 1/4” slices
1 medium yellow or orange heirloom tomato - cut in 1/4” slices
1 medium green heirloom tomato - cut in 1/4” slices
1/2 pint mixed heirloom cherry tomatoes or husk tomatoes
1 lb bocconcini (baby mozzarella balls) - drained on paper towels
extra virgin olive oil
1/2 cup small basil leaves
sea salt and freshly ground black pepper to taste

Arrange the tomatoes and bocconcini into 4 plates. Drizzle lavishly with olive oil. Sprinkle with salt and pepper. Garnish with the basil and serve with sourdough or Italian country bread.

Photo credit: Viviane Bauquet Farre - www.foodandstyle.com

Buttermilk Fried Chicken

2011-06-15T22:58:23Z

I've made fried chicken using lots of recipes. In recent years, the recipe that gets the most rave reviews is the one by Thomas Keller in his best-selling cookbook, Ad Hoc at Home. The recipe has become as famous as his restaurant in Yountville, California that inspired the gorgeous cookbook.

Keller's trick is a very flavorful lemon-herbed brine solution that he soaks the chicken in for 20-24 hours. It really adds a lot of juiciness and flavor. But... it also adds a lot of ingredients and time so I consider this step optional. The chicken is really good even without the brine.You may also simplify the brine using a gallon of water plus one cup each of sugar and kosher salt. It's the sugar and the salt that helps increase the moisture content of the poultry. The seasonings in his recipe are a bonus for flavor.

My favorite aspect of his recipe is the combination of the buttermilk and seasoned flour he uses to dip the chicken prior to frying. The skin is crispy yet not too overwhelming and has just a little extra kick from the cayenne pepper and other seasonings.

In order to make sure your chicken is safely cooked all the way through, a deep-fryer thermometer is critical (and a good investment if you love fried chicken.) I usually cut into a piece to make sure it's done. If not, you can always finish it in the oven. For an extra treat... swirl a some adobo sauce from a can of chipotle chiles in ranch dressing and use as a dip for this chicken. Just a little bit of that smoky dip goes a long way.

Thomas Keller's Buttermilk Fried Chicken
Recipe from Ad Hoc at Home Cookbook

Makes 24 Pieces

Brining

24 cups water
1 cup kosher salt
1/2 cup plus 1 tablespoon honey
18 Turkish bay leaves
30 unpeeled garlic cloves, smashed
3 tablespoons whole black peppercorns
5 large fresh rosemary sprigs
1 1/2 bunches fresh thyme sprigs
1 1/2 bunches fresh Italian parsley
2 tablespoons finely grated lemon peel
3/4 cup fresh lemon juice
3 3 1/2 pound chickens

Frying

6 cups all purpose flour
5 tablespoons garlic powder
5 tablespoons onion powder
4 teaspoons paprika
4 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
5 teaspoons coarse kosher salt plus additional for serving
6 cups buttermilk
12 cups peanut oil (for deep-frying)
Fresh rosemary and thyme sprigs (for garnish), deep-fried 30 seconds

To Brine:

Bring all brine ingredients except chickens to boil in large pot. Boil 1 minute, stirring to dissolve salt. Cool completely. Chill brine until cold, about 2 hours.

Rinse chickens; add to brine, pressing to submerge. Chill at least 12 hours and up to 24 hours. Drain chickens and pat dry, removing any herbs or spices sticking to the skin. Cut each chicken into 8 pieces.

To Fry:

Line 2 large baking sheets with parchment paper. Mix first 6 ingredients and 4 teaspoons coarse salt in large bowl. Place buttermilk in another large bowl. Dip each chicken piece in flour mixture to coat; shake off excess. Dip pieces in buttermilk, coating completely, then dip into flour mixture again, coating thickly (do not shake off excess). Place chicken on prepared sheets. Let stand 1 to 2 hours at room temperature to dry.

Pour peanut oil into heavy large pot. Attach deep-fry thermometer to side of pot and heat oil over medium-high heat to 320 degrees Fahrenheit and 330 degrees Fahrenheit. Working in batches of 4 pieces at a time, add leg and thigh pieces to oil (use splatter screen to protect yourself from hot oil). Adjust heat as needed to maintain temperature. Fry until cooked through and skin is deep golden brown, turning once with wooden spoons (to prevent crust from breaking), about 13 minutes. Using wooden spoons, transfer chicken to paper towels to drain. Sprinkle with course salt.

Add breast pieces to oil and fry until cooked through and skin is deep golden brown, turning once, about 7 minutes. Transfer chicken to paper towels to drain. Sprinkle with course salt.

Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette

2011-06-08T23:32:14Z

Who doesn't love asparagus this time of year? It's one of my favorite vegetables and I love it prepared just about every way possible. However, roasting it is probably my favorite. It enhances the flavor and leaves just a little bit of that fresh, firm crunch. Chef Viviane Bauquet Farre takes the simple roasted asparagus and pairs it with a wonderful vinaigrette and Valencia oranges. I think I have a new favorite way to prepare those spears! Thank you Viviane for sharing this remarkable recipe just in time for the summer season!

Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette - Recipe

serves 4

For the asparagus

1 lb (450g) asparagus spears (1 bunch) - bottom of stems snapped off
1 tablespoon olive oil
sea salt to taste

For the vinaigrette

1 teaspoon finely grated fresh ginger (use microplane grater)
1 teaspoon finely grated orange zest (use microplane grater)
1 tablespoon brown rice vinegar
1 tablespoon lime juice
1/8 teaspoon cayenne
1/8 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon toasted sesame oil
For the salad
1 cup snow peas (3 oz) (85g) - stem end trimmed and left whole
1 teaspoon sea salt for blanching
1 large Valencia or navel orange
1 large handful (3 oz) (85g) baby arugula
2 tablespoons sesame seeds - toasted (see cook’s note)

Method:

Preheat the oven to 500ºF.

Step 1: Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.

Step 2: In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Step 3: Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.

Step 4: Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8″ thick slices. Set aside.

Step 5: Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

Cook’s note: To toast the sesame seeds - Heat a small frying pan to medium-high heat. Add the sesame seeds and sauté for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.

Photo Credit: Viviane Bauquet Farre - FoodandStyle.com

Trying to Keep it Real - Birds and the Bees

2011-04-18T13:34:36Z

I'm not an actively political person. I have my beliefs... but I try not to pollute this website with politics. This site is a pleasant retreat for me and hopefully for my readers. But I must share some thoughts regarding the origin of our food in this country. And why it's time for me to really take control of what I'm feeding my family.

We are living in an amazing age of technological advances. It's hard to keep up with the latest phones, cameras and laptops let alone comprehend what's happening with medical and scientific discoveries. But sometimes we try to outsmart ourselves and our planet to a fault. This is especially true with our food. Companies like Monsanto take a beautiful and naturally perfect seed and attempt to morph it into a Frankenstein that will resist their own pesticides and yield an unnatural amount of crops. Or in the case of a poor hardworking cow... produce more milk through hormones. Is this really better for us as consumers? Is it better for our farmers, animals and plants? More importantly, is it better for my family to digest these genetically modified super seeds or milk? No. It's not ....and because it's not... I'm going to do my best to "keep it real" when it comes to what my family eats.

Good cooking is all about the ingredients. Can we really improve the quality of a farm fresh egg or a perfectly juicy organic heirloom tomato? I don't think so. So, rather then buy produce from large chain grocery stores I'm going to grow my own in my backyard garden. And because we're in a rural location we can have chickens! Our eggs won't come from Safeway (or even Whole Foods) but our own wonderful family hens.

Yes, I know we can buy "organic" produce now in the big grocery chain stores like Safeway and King Soopers or Kroger. But these stores are so huge and their suppliers are even bigger. There is a processing to everything they sell ... even the "organic" foods. And with genetically modified crops surrounding these large organic growers, how do we really know what we're getting? We don't. But I do know what is coming out of my own backyard. Everything will be grown from heritage organic seeds. No RoundUp or other chemicals. No genetically modified or processed anything! And I know my family (and especially my son) will enjoy the fruits of our labors... literally.

To begin this quest, I have 18 baby chicks in a heated wooden box in my living room. Yep. You read that correctly... my living room. The basement just seemed so cold and lonely. The "girls" are hilarious to watch and have become part of our family. My husband and some of our friends are planning the construction of a chicken coop and a large fenced in garden. The chicks will move into their new "estate" in 2 months.

Next on the list... Bees! Locally harvested honey is one of nature's best immune-building foods. Did I mention I have a 6 year old who brings home every bug possible from school? We need anything to help keep us healthy during the cold and flu season. Plus, bees are quite possibly the coolest and most important creatures on this planet. Some of our beekeeper friends say they are so much fun to watch. It's kind of like being near a major airport runway each morning and evening. We have a new hive on order and are just waiting for a swarm to become available. Our wildflowers will love having them as neighbors.

Am I going "off the grid?" Nope. I like my modern conveniences a little too much for that! But I do want to go off the processed food grid as much as I can. Am I crazy? Yes...probably. This will take work.. and it surely won't be as convenient as buying food in packages. I realize not everyone will have the space or desire to take these steps.. and that's just fine. I'm not an activist and I don't expect anyone to do what I do. In fact, I'm a big believer in freedom and "to each his own." But maybe if we all pay a just a little more attention to the origin of our food... read the labels.... know the companies... understand the fine print.....we can make informed decisions for our families. Maybe we'll be more supportive of our own local farmer's, CSA's and farmer's markets. And we can give our families the best tasting and most nutritious foods.... kissed by nature but untouched by science. Prepared with love.

And that's what it's all about.

Chocolate Souffle with Whipped Cream Filling & Berry Coulis

2011-02-22T15:53:21Z

Chocolate Souffle with Whipped Cream Filling & Berry Coulis

ecipe and photo submitted by
Chef David Wells "Grandma Dave"
www.grandmadave.com

Watch Chef David Wells (Grandma Dave) as he prepares a special chocolate souffle torte served on a bed of berry coulis. David Wells has been preparing this decadent dessert for over 30 years and has mastered techniques to give you perfect results every time. I also enjoyed watching him make an elegant berry coulis including ornate sauce designs using yogurt in a plastic squeeze bottle. This dessert will take your entertaining to the next level.

Ingredients:
Torte Base:
12 oz. high quality chocolate
12 eggs, separated
1 cup of sugar
1 stick of butter
1 TBSP of flour

Milk Chocolate Ganache
6 oz whipping cream
10 oz milk chocolate

Filling:
heavy whipping cream
sugar
*organic vanilla powder (optional)

Berry Coulis:
1 lb organic berries
whole fat organic yogurt
*use all organic ingredients whenever possible

Equipment:
2 pans to create a double broiler
(2) 10 inch traditional torte pans
parchment paper
plastic squeeze bottle (for yogurt sauce designs)

Crispy Kale Chips

2011-01-23T23:32:08Z

Crispy Kale Chips

This photo is deceiving (not to mention disturbing as I hate seeing a chip on one of my favorite Vietri bowls...:-( This looks like a very healthy bowl of greens... but in actuality it's what I had for a snack during the NFC Championship game.

Kale chips are so easy to make.. and they are light, super crispy and completely addictive! Move over potato chips... I'll take these anytime. Even if you don't like greens.. don't like kale... don't like anything - just try these. Like potato chips, they are good seasoned with just about any kind of salt or spice. I like mine with truffle salt or a very good quality sea salt. You can also use flavored olive or truffle oil... whatever strikes your fancy! These are also good if you crumble them over popcorn.. or better yet eat the chips instead of popcorn!

Ingredients:

1 bunch of kale leaves(any kind works), stems removed and ribs cut out
1-2 TBSP extra virgin olive oil
sea salt

Preheat oven to 300 degrees

Wash and dry kale leaves. Make sure red ribs are removed (they can be kind of chewy). Toss in olive oil and gently use your hands to lightly rub oil onto leaves. Lightly sprinkle with salt or seasoning.

Bake in oven for about 20 minutes or until crisp.

Inhale! At least that's what I did.... in fact maybe make two bunches of kale....

Cheers!

Spicy Lemongrass Chicken Soup

2011-01-22T20:11:30Z

Spicy Lemongrass Chicken Soup

It's that time of year.... everyone in our house (except me - - knock on wood) is sick with a miserable cold virus that is making its way through Colorado. My husband is the latest victim so I decided to make him a soup with enough nutrition and jalapeno spice to knock out the cold.

This is easy to make and you can add whatever veggies you desire. The broth is delicious and packed with the nutrients of fresh, lightly cooked vegetables.

Ingredients:

2 or 3 boneless skinless (organic) chicken breasts (cut into small cubes)
3 carrots, sliced then halved
3 celery stalks, sliced
3 jalapenos, diced (you may also use Thai chiles)
2 yellow squash, sliced then halved
4 garlic cloves, peeled and thinly sliced
2 boxes (64 oz) organic chicken broth or homemade broth
3 scallions, sliced
3/4 cup broccoli (just tops, trimmed to small size)
2 lemongrass stalks, trimmed (top 1/3 disgarded) and very thinly sliced
1/4 cup cilantro leaves, rough chopped
sea salt and pepper

In a large stockpot, cook chicken cubes over medium heat stirring to avoid overcooking or browned edges... until chicken is cooked on all sides but not cooked through.

Add all remaining ingredients to the stockpot with the chicken (except lemongrass and cilantro) and allow to gently simmer (never boil) for about 30-40 minutes. You may vary the cook time to adjust the texture of the vegetables. I like mine firm not mushy.

Add lemongrass and simmer another 10 minutes. Before serving add cilantro leaves. Salt and pepper to taste.

Enjoy!

Creamy San Marzano Tomato Soup

2011-01-22T14:23:47Z

Creamy San Marzano Tomato Soup
Recipe adapted from The Kitchen Cafe

Being the friend of a food blogger has it's benefits.... but it sometimes has a price of not being able to dig into the food right away. Many times I'll be in the middle of serving food and will think "I should really put this recipe on the blog..." I grab the camera and instruct the famished friend to just wait a couple seconds while I snap a photo. This lack of preparation also means zero uh... "food-styling." So there won't be any calls from Bon Appetit to use this photo. ... I'm sure of it.

Photos aside, this is very delicious soup. In Boulder, we have two restaurants on the same city block that both serve outrageously good tomato soup - The Kitchen Cafe and SALT the Bistro. My office used to be right next to them in the heart of a culinary plethora of lunch hot spots. If you're ever in Boulder, both of these restaurants should be on your "must dine" list.

This recipe was given to me by one of the managers of The Kitchen. You can also find it on their website along with many other popular recipes. I love that they are so generous with sharing recipes. I modified it slightly... but not much as it's probably perfect as written. It's creamy but has a very strong tomato taste that will make you yearn for summer months.

As with most good tomato soup recipes, they recommend San Marzano Tomatoes. If you haven't discovered San Marzanos then prepare to elevate anything you prepare with tomatoes. I won't buy any other canned tomato. Buy a can at your local grocer and you'll see why. An open can of San Marzano's will fill your kitchen with an intoxicating tomato fragrance. I use the Bella Terra brand which I find at my local Whole Foods.

San Marzano's grow near the city of San Marzano in the shadows of Mount Vesuvius. Legends claim that the first tomato seed was given to the King of Naples by the King of Peru in the 1770's. This is probably not exactly true, but it seems a fitting tale for this royal plum tomato. The story of origin and how they cultivate and harvest these tomatoes is fascinating. The seeds were planted near Mount Vesuvius and over the years were crossed and cultivated into what we can buy today. The City of Naples calls for these tomatoes in their world famous Neapolitan style pizza that is considered the undisputed best pizza in the world. When you look for them, be sure you buy the certified organic variety. There are some impostors on the shelves. Look for a DOP label which guarantees you're buying the real thing. Whenever I am making a tomato sauce of any kind - I reach for a can of these wonderful little immigrants from Italy.

Back to the soup...

You can't have tomato soup without grilled cheese. At Salt Bistro, they make a tiny grilled cheese "crouton" using goat cheese and place it in the soup. It's a heavenly bite. Any grilled cheese accompanies this nicely but I would lean towards Gruyere or goat cheese on grilled sourdough bread.

This recipe is definitely an indulgence. It has butter, cream and with a grilled cheese... you get the picture. Did I mention the drizzle of olive oil to finish it? But on these cold winter days I think we all deserve to indulge a little bit.

Creamy San Marzano Tomato Soup

1 stick of organic, unsalted butter
1 large yellow onion, sliced
Sea salt
2 (28 oz) cans of certified San Marzano whole, peeled tomatoes (undrained)
1/3 cup heavy cream (plus more if desired)
Fresh cracked black pepper
Extra virgin olive oil, to drizzle

In a large soup pot, melt the butter on low heat. Add the thin slices of onions and coat with the butter. Season generously with sea salt. Make sure the heat is at its lowest setting, cover and allow onions to cook for about 30 minutes until soft and translucent. Use that low heat so the onions don't brown. You want them soft and sweet.

Add San Marzanos and their juices to the onions. Increase the heat just a touch to allow the mixture to simmer. Cover and allow to cook for 30 minutes.

Pour the mixture into a blender or food processor (I used my Vitamix) and blend in batches. Slowly pour a portion of the cream into each batch until you've reached a desired creaminess. Taste as you blend and season with sea salt and pepper.

Serve very hot. I poured the soup back into the original pot (after I rinsed it out) and heated it a little more before I served it. Drizzle a little olive oil on the surface. SALT the Bistro uses a basil oil on theirs..

Enjoy!

Apple Pecan Phyllo Triangles (Turnovers)

2011-01-03T00:12:05Z

Apple Pecan Phyllo Triangles (Turnovers)

Ingredients:

3 Granny Smith apples, peeled and chopped into small cubes
2 tsp cinnamon
1/2 tsp real vanilla extract
1/3 cup sugar
3 TBSP all purpose flour
1/2 cup pecans, chopped into small pieces
1 package of phyllo dough, thawed and sitting at room temp for 1 hour
1/2 stick of unsalted butter, melted
powdered sugar, for dusting.

Method:

Preheat oven to 375 degrees.

1. Add apples, cinnamon, vanilla sugar and flour to a saute pan. Mix and stir over medium heat for about 5 minutes until apples start to soften but aren't cooked through. Stir in pecans. Allow mixture to sit for 15 minutes. The filling should be somewhat thick and well blended... not runny.

2. Melt butter over low heat in small sauce pan. Allow to cool for 5 minutes.

3. On a clean work area (I use a Silpat mat) carefully lay one single sheet of phyllo dough on the surface. Unfold phyllo all the way so you have a horizontal rectangle in front of you. Cover remaining dough with a damp cloth so it doesn't dry up. Fold sheet in half (vertically) from right to left. Use a pastry brush to lightly brush with butter (don't use too much). Then fold again (right to left)... and brush with butter. Fold a 3rd time (right to left) and brush with butter. You should now have a long vertical strip of folded phyllo. Add about 3 tablespoons of the apple filling to the very end of the dough closest to you. Carefully fold into a triangle like a flag. Keep folding until the entire strip is folded and filling is completely incased in phyllo. See this post for more photos of folding process.

4. Place completed triangles on a baking sheet and brush top with a little bit of butter. Bake for about 15 minutes or until golden brown. I like to turn them over once time to allow browning on both sides. Allow to sit for about 15 minutes before serving. Dust lightly with powdered sugar.