Laura's Best Recipes

Mahi Mahi en Papillote (Asian Style Paper Wrapped Fish)

2010-02-11T22:11:54Z

Mahi Mahi en Papillote

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

www.grandmadave.com

Yield: Six Portions

Prep time: 60 minutes

Cooking time: 15-20 minutes

Equipment Needed:

Parchment Paper

Sheet pan(Baking Pan)

Ingredients:

6 Pieces Parchment cut into hearts see illustration
2 T melted butter
6, 6-8 ounce portions Mahi Mahi fillet
2 large Carrots, julienned
2 Stalks celery, julienned
9 Snow peas julienned
9 shittake mushrooms stemmed and slice thin(optional)
1 leek julienned
1 ½ “ chunk ginger, julienned
1 ½ “ chunk lemongrass, cut into thin strips
1 bunch scallions, thinly sliced on a bias
2 lemons juiced
1T sesame seeds
Kosher or sea salt and fresh ground black pepper to taste

Method:

Preheat oven to 375.
Cut Parchment into giant hearts
Lay out parchment and brush melted butter onto hearts evenly.
Try doing three at a time as they will take up a lot surface area.
Place fish down onto center of one side of parchment heart.

Lay down ginger, lemongrass, sesame seeds and scallions on either side of fish fillet.
Evenly distribute vegetables over fish fillet.

Drizzle lemon juice over vegetables.
Season with salt and pepper.
Fold over other side of parchment and continue to fold over small creased sections as illustrated.

Bake for 15-20 minutes until paper is golden and fish is making a tzzsssss sound.

Mediterranean Chicken

2010-02-11T01:14:10Z

Mediterranean Chicken

Recipe and photo 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. 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. Thank you Dawn!

Servings: 6 single portions
Method: Roasting
Allergy Info: Soy-free, gluten-free, wheat-free, dairy-free
Prep time: 15 minutes
Cook time: Approximately 45 minutes

Ingredients:

6 Chicken legs with thighs
20 Kalamata olives, pitted, chopped - you can use all of one kind, or a mixture
2 Lemons, zested, then sliced, skin and pith removed
2 Roasted red peppers, chopped
12 cloves Garlic, crushed
1/4 cup Olive oil
1 tablespoon Fresh rosemary leaves (about 2 branches)
1/2 cup Apricot preserves
1/4 teaspoon Sea salt (plus more to taste)
Pinch of red pepper flakes (or to taste)

Directions:
Preheat oven to 400 degrees F.

Place chicken in a large roasting pan, without overlapping. Loosen the chicken skin with your fingers, without completely separating the skin from the chicken, creating an air pocket between the meat and skin.

Create the stuffing:
In a separate bowl, mix the olives, lemon zest, lemon slices, roasted peppers, garlic, olive oil, rosemary, and apricot preserves. Add 1/4 teaspoon of salt and stir. Taste for seasoning and add more salt if needed. Add red pepper flakes to taste.

Divide the stuffing mixture into 6 parts and stuff under the chicken skin, covering as much surface area of the meat as possible. Rub any remaining mixture over the top of the chicken.

Sprinkle the top of each chicken leg with sea salt.

Roast in the oven for 45 minutes, or until a meat thermometer reads 160 degrees when inserted into the thickest part of the chicken thigh. Allow to rest for 10 minutes -- the chicken will come up to 165 degrees.

Chef's Notes:
Serve with couscous and honey glazed carrots with local orange blossom honey.

This recipe is also great with chicken wings and drummettes. Chop ingredients slightly smaller, about 1/4" pieces, and smother the wings and drummettes in the stuffing instead of placing it under the skin, then bake for 25 minutes.

Avocado and Mango Salad with Tequila-lime Vinaigrette

2010-02-10T23:41:16Z

Avocado and Mango Salad with Tequila-Lime Vinaigrette

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

serves 4

For the vinaigrette

1/2 teaspoon finely grated lime zest (use a microplane grater)
1/2 teaspoon finely grated orange zest (use a microplane grater)
2 teaspoons lime juice
1 tablespoon Gold or Reposado Tequila
1 tablespoon sherry vinegar
3 1/2 tablespoons extra virgin olive oil
1/4 to 1/2 teaspoon Tabasco to taste
1/8 teaspoon sea salt

For the tortilla strips

1 large flour tortilla – cut in 1/8” x 2” strips
2 tablespoons olive oil
large pinch sea salt

For the salad

2 bunches arugula – root ends trimmed, rinsed and spun dry
1 large ripe mango – peeled, cheeks cut in 1/8” slices
1 firm, ripe avocado – peeled and cut in 1/8” slices

Step 1: To make the vinaigrette – place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside.

Step 2: To make the tortilla strips – heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Sauté for 2 to 3 minutes until golden on all sides and crispy, tossing from time to time. Remove from heat, transfer to a plate, sprinkle with salt and cool to room temperature.

Cook’s note: Once cooled, the tortilla strips can be stored in an airtight container for up to 3 days.

Step 3: To serve, place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.

Artichoke & Prosciutto Strata

2010-02-10T19:40:54Z

Artichoke & Prosciutto Strata

Recipe from Morning Food by Margaret Fox & John B. Bear

In my home town of Mendocino, there is a well-known restaurant called Cafe Beaujolais. For years, the owner and chef, Margaret Fox turned out some of the most wonderful dishes on the coast. During that time she and John Bear authored two special cookbooks based upon the menu at Cafe Beaujolais. Both books are terrific, but I really enjoy Morning Food because it brings back memories of her legendary breakfasts at the Cafe.

Although Margaret has sinced moved on from Cafe Beaujolais... the restaurant is still in operation and continues to receive rave reviews.

Visit Margaret's Website for a Personalized Copy of Morning Food

makes 1 8-inch square pan

Ingredients

1/2 ounce dried porcini mushrooms
1/2 cup porcini soaking liquid
4 large eggs
3 cups half-and-half
1/4 tsp freshly ground pepper
8 cups (or 10 ounces) ocubed crusty bread - approx 1 1/2 to 2 inch cubes
1/2 cup fresh basil, cut into thin strips (then measured)
1/2 cup fresh dill, chopped
1 (6.5 ounce) jar marinated artichoke hearts, drained (or I use fresh baby artichokes)
3 ounces prosciutto, chopped into 1/2 inch strips
1/2 cup grated Fontina Val d'Aosta cheese
4 ounces fresh goat cheese, crumbled
1/2 cup grated Parmigiano-Reggiano cheese

Step 1: Soak the porcini in hot water to cover for about 30 minutes. Drain, reserving the liquid, and chop the mushrooms fine. Strain the liquid through a coffee filter or several layers of cheesecloth to remove any grit. Reserve 1/2 cup.

Step 2: Beat together the eggs, half-and-half, porcini liquid, salt and pepper until well blended. Adjust for seasoning. Place bread cubes in a large bowl and pour the egg mixture over it. Stir and let sit for 30 minutes.... stir occasionally.

Step 3: r Place half the bread cubes on the bottom of a lightly buttered 8-inch square pan. Layer over this all the basil and dill, all of the artichoke hearts, half the prosciutto, half the porcini, half the fontina, and half the goat cheese. Cover with the other half of the bread cubes, and layer on the remaining ingredients in the same sequence. Sprinkle with the grated Parmigiano-Reggiano cheese and pour any remaining custard over the top.

Step 4: Bake at 350 degrees for 1 hour, uncovered. If the top starts to brown too much - cover with foil. Let rest about 10 minutes before serving.

Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs

2010-02-10T19:21:21Z

Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs

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

serves 8

For the leeks

3 tablespoons olive oil
4 leeks – 4” of tops and roots trimmed (about 1 1/2 lbs), cut in half lengthwise, thoroughly washed and cut in 1/4” slices
4 large garlic cloves – skinned and finely chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
freshly ground black pepper to taste
3/4 cup white wine

For the béchamel

6 tablespoons unsalted butter
6 tablespoons unbleached white flour
6 cups milk – warmed
1 cup heavy cream
freshly ground nutmeg to taste (use microplane grater)
1/2 teaspoon sea salt
freshly ground black pepper to taste
8 oz Wisconsin Asiago – coarsely grated (2 cups)

For the bread crumbs

1/3 cup bread crumbs
1/2 cup finely grated Wisconsin Parmesan
1 tablespoon olive oil

For the pasta

1 lb pennette lisce or macaroni
1 tablespoon sea salt (for the pasta water)
1 medium ceramic or glass baking dish – buttered

Step 1: To braise the leeks – Heat a large non-stick skillet over medium-high heat. Add the olive oil and leeks. Toss well and sauté for 5 to 6 minutes until leeks have wilted and just begin to take on a golden color, tossing from time to time. Add the garlic, chili pepper flakes, salt, black pepper and wine. Quickly toss, reduce heat to medium-low and cover pan. Braise leeks for 25 minutes until very tender and all the juices have evaporated (if there is still some liquid in the pan after braising the leeks for 25 minutes, sauté at high heat for 1 to 2 minutes until all juices have evaporated). Transfer to a bowl and set aside.

Step 2: To make the béchamel – Place the butter in a heavy-bottomed saucepan over medium-high heat. As soon as the butter is melted, whisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden, but not brown. Quickly whisk in the warm milk and cream. While constantly whisking, bring back to a boil. As soon as it reaches boiling point, lower the heat to medium and simmer for 6 to 8 minutes until the béchamel has slightly thickened, still whisking constantly. Add the nutmeg, salt, pepper and grated cheese. Whisk until the cheese has melted and remove from heat.

Step 3: Place the breadcrumbs and parmesan in a small bowl. Drizzle with the olive oil and mix well. Set aside.
Pre-heat oven to 375°F.

Step 4: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the pasta. Cook the pasta about 2 minutes less than the package instructions so that it’s not cooked all the way through (see picture below). Drain well and transfer to a large bowl. Add the leeks and béchamel to the pasta and stir until well blended. Transfer to the prepared baking dish. Sprinkle with the breadcrumbs and bake for 15 to 20 minutes until bubbly on the sides and golden. Remove from oven and heat the broiler on high. Place the mac & cheese under the broiler for a few seconds to brown the breadcrumbs. Remove from oven and let cool for 5 to 10 minutes before serving.

Cook’s note: The mac & cheese is best eaten as soon as it’s made. Reheating will make it stodgy. The braised leeks can be prepared up to 1 day ahead and refrigerated. The béchamel can be prepared up to 3 days ahead and refrigerated. Gently reheat it over medium-low heat and thin with a little milk before using in the recipe. Boil the pasta, assemble and bake the mac & cheese just before serving.

For step by step photos and directions, please visit Viviane's website

Campbell's "Simple Sunday Suppers" Charity Contest

2010-02-09T19:43:29Z

Campbell's Simple Sunday Suppers Charity Contest

If you have been reading my blog, you know that I enjoy contests for charity. It's a fun way to get involved with great causes while working with my favorite food bloggers around the country.

Recently CampbellsKitchen.com and Goodbite.com teamed up to create another charity contest opportunity. They asked five of the nation's top food bloggers to come up with a recipe using one of Campbell's Condensed "Great for Cooking" Soups. Good Bite put together a video series showcasing the preparation of the recipes. Viewers may vote for their favorite recipe (or food blogger.) The winning blogger will donate $1,000 to their favorite charity.

My recipe - California Coq Au Vin, I decided to use Campbell's Chicken Broth and my California Coq Au Vin... truly one of my favorite Simple Sunday Suppers. You can watch my video below... To vote for my recipe please visit http://www.goodbite.com/campbells and vote while watching so you can help my charity win $1,000! My charity - Food For The Poor: We've all seen the horrors of the aftermath of the earthquake in Haiti. FFTP has been helping the children of this already impoverished country for many years. They provide whatever is needed on an emergency level, but they also focus on providing good housing and education that gives these families the tools to strive for a much better way of life. Forbes Magazine reported that Food for the Poor has the most impressive financial commitment ratio compared to all other large charities . . . 97% of what is donated is actually used towards the charitable expenses instead of administrative costs and salaries. So please vote for my recipe so that I can donate $1,000 to the children of Haiti.

Stuffed Bacon Wrapped Grilled Jalapenos

2010-02-05T18:12:13Z

Stuffed Bacon Wrapped Grilled Jalapenos

Ingredients:

12 large Jalapenos
2-3 oz of cream cheese, softened
1/4 cup Machego or jack cheese, shredded
1/2 cup very sharp cheddar cheese, shredded
16 slices of bacon

*you could also use goat cheese or feta as a variation*

Step 1: After washing peppers, cut off the tops and carefully clean out the seeds and ribs.

Rinse with water again and dry. Normally when working with chiles I would never

recommending rinsing or washing in water as they lose their oils - but in this case, you

don't want these to be too hot.

Step 2: Cut bacon strips in half. Over low heat render the bacon lightly until just soft and

some of the fat has rendered. Set aside all bacon except four slices. Raise heat and cook

four of the slices until crispy... dry and crumble.

Step 3: In a small bowl, combine the cream cheese with other cheeses. Add the

crumbled bacon. Place filling in piping bag w/ larger round or star tip.

Step 4: Fill each jalapeno with the cheese mixture until the filling just reaches the top

without over filling.

Step 5: Wrap the peppers with the remaining bacon. Be sure to wrap bacon ends

around the top of the jalapeno and secure with toothpicks. This will keep the cheese from

running out.

Step 6: Grill at medium temperature for about 40 minutes. Bacon should be cooked and

slightly crispy and peppers should be wrinkly and soft.

Quaker - Create Your Day Charity Drive for Share Your Strength

2010-02-01T15:13:57Z

Quaker and Goodbite.com Team Up to Raise Money for Share Your Strength

As you probably know, I recently won a contest with Quaker Oats. The prize was the best part... $10,000 was donated to Food For The Poor for the children of Haiti. This was before the earthquake that devastated that region. So, when Quaker and Good Bite asked if I would participate in another contest for charity - I jumped at the chance. And this time those who benefit from this one live a little closer to home.... right here in the United States.

Share Your Strength is not just a charity organization.... it's a movement to stomp out childhood hunger in the United States. We live in the land of dreams. America offers more opportunity than any other country in the world. Yet, we have kids who are hungry. It's just not right. It's even worse today in this bad economy. Not only are families struggling more, but good charities are having a harder time raising money to help them.

Good Bite and Quaker came up with a fun way to raise funds for Share Your Strength. Quaker created a fun website QuakerOats.com/CreateYourDay where you can create your own oatmeal creation. For every bowl of oatmeal created on this site, GoodBite.com & Quaker will donate $1.00 to “Share Our Strength”, a charity dedicated to ending childhood hunger, up to $25,000. This goal is no small feat, but with your help we can do it. $25,000 will go a long way to helping Share Our Strength continue their important work.

Several of the nation's top food bloggers were asked to participate in this very worthy cause. You can watch my video below and see David Lawrence introducing me to a new oatmeal creation to help "Create My Day".

I encourage all of you to visit QuakerOats.com/CreateYourDay and make your own oatmeal creation. And please... share with your family and friends!! It only takes a couple of minutes.... It's fun.... you'll be supporting a great cause.... and it won't cost you a cent!!

So, please go "Create Your Day" and let's help Good Bite and Quaker reach their goal of raising $25,000 for Share Your Strength.

Quinoa Salad With Pecans, Green Herbs, and Grilled Salmon

2010-01-19T18:23:34Z

Quinoa Salad With Pecans, Green Herbs and Grilled Salmon

by Chef Rima Olvera of "Duet"

www.rimaolvera.com

My good friend Rima Olvera was kind enough to share one of her recipes with me. She continues to surprise me with her ability to make her food unique and complex with flavors by combining simple and fresh ingredients. For all of us who indulged a little too much over the holidays . . . this dish is an ideal addition to a healthy menu in the new year.

A Note from Rima:

Let's face it . . . I love to eat. And once in a while, it catches up to me, and I am forced to diet. However, I hate to suffer. So even when I must watch what I eat, I make tasty and healthy things, so I don't get hungry and resentful and go looking for a kilo of chocolate to shovel up in protest..

Quinoa is one of the healthiest grains that you can eat. Not only is it full of fiber, but your body metabolizes it like pure protein, unlike carbohydrates. This makes quinoa a great thing to substitute for rice or wheat, etc, when you are watching your weight.

By the way, it is very important to blanch the Quinoa first as described in the recipe, as it has a natural coating of a bitter enzyme which is the plant's own deterrent to birds eating it. This must be removed before using it or it will be slimy and bitter.

The Recipe

Ingredients:

1 cup quinoa
juice from 1-2 lemons (about 1/4+ cup - preferably Meyer lemons)
4 TBSP olive oil
1 small clove garlic, grated
sea salt and pepper to taste
Chopped Chipotles, to taste
1/2 bunch green onions, thinly sliced, white and light green parts only
1/3 cup pecans, toasted and coarsely chopped
1/3 bunch cilantro, coarsely chopped
1 TBSP honey
4 thin fresh Salmon paillards (thin slices of skinless fresh Salmon fillet)

Method:

Step 1: First-in big pot of boiling water with big pinch salt, add the quinoa, and let boil for 4 minutes. Strain and rinse.*

Step 2: Mix the lemon juice, olive oil, garlic, salt, pepper, chipotles, and honey in a bowl.

Step 3: In another pot, add 1 cup water, a pinch of salt, and a little olive oil.

When it comes to the boil, add the blanched Quinoa, cover, and turn down heat to LOW. Let cook, as for rice, for about 6 mins or so, or until all the water is absorbed.

Keep cover on for additional 5 mins.

Step 4: Grind black pepper over salmon paillards, sprinkle with sea salt.

Get a Grill pan extremely hot, then briefly sear each side of the salmon for about 1 minute each side, depending on thickness.

Step 5: Fluff up Quinoa witha fork, turn it out into a bowl.

Mix the chopped Green onions and Cilantro, and the dressing, with the quinoa, then mix in the pecans. Top the Quinoa mix with the Salmon, and squeeze more fresh lemon juice over the salmon.

Mini Twice-Baked Potato Appetizers

2010-01-16T18:49:31Z

Mini Twice Baked Potato Appetizers

Makes 2 dozen

Ingredients:

24 baby Yukon Gold or red potatoes (small russets work too - but they are usually too big)
2-3 TBSP extra virgin olive oil
2 tsp freshly chopped Thyme
4 oz. pancetta or applewood smoked bacon, cooked-crispy and crumbled
5 TBSP chives, finely chopped
1/2 cup creem fraiche or sour cream
1/2 cup Parmigiano-Reggiano, coarsely grated
Sea salt and pepper

Preheat oven to 425 degrees.

Step 1: Wash, dry potatoes and place on a large baking sheet. Toss with olive oil to lightly coat potatoes. Sprinkle with half of the fresh Thyme, sead salt and pepper. Toss. Bake potatoes until they are very tender when pierced with a skewer or tooth pick... approximately 20-25 minutes. Remove from the oven and allow to completely cool.

Increase oven temperature to 450 degrees.

Step 2: Make sure potatoes are cool enough to handle. Cut the top 1/4 of the potato off. Discard tops. Use a small spoon to gently hollow out the inside. Scoop the potato flesh out and transfer it to a large bowl. Mash the potato flesh with a fork or masher. Combine it with bacon or pancetta, chives and creme fraiche and the remaining Thyme. Season to taste with sea salt and pepper.

Step 3: Again, carefully using a small spoon, gently fill each hollowed potato with the filling. Use your fingers to ensure it's all the way inside and it should be slightly mounded at the top. Sprinkle with Parmigiano-Reggiano.

Step 4: Make sure all potatoes are facing up on the baking sheet and return to the oven. Bake an additional 8-10 minutes until filling is completely heated. Sprinkle with the remaining chives. Serve immediately while warm.

Swiss Cheese Fondue

2010-01-16T16:32:49Z

Swiss Cheese Fondue

Ingredients:

1 lb Gruyere cheese, shredded
3/4 lb Emmenthaler cheese, shredded
1/4 lb Appenzeller cheese, cubed
1 1/2 TBSP cornstarch
2 large garlic cloves, crushed
1 1/2 cups dry white wine
2 tsp fresh meyer lemon juice
2 TBSP Kirsch (eauz-de-vie) cherry liquor
Pinch of freshly grated nutmeg
Pinch of cayenne pepper

Method:

Step 1: Toss and coat all cheeses with cornstarch in a large bowl.

Step 2: Carefully smash the two garlic cloves with the flat side of a knife. Rub the inside of a medium sauce pan on the stove with the garlic.... then discard. Pour the white wine and lemon juice into the pot and heat on medium high heat until hot and steaming, but not boiling. Reduce heat to low and gradually stir in cheese mixture. Do this in batches so each batch of cheese is allowed to completely melt before adding more. Stir in the kirsch and cook for an additional 2-3 minutes. Season with the nutmeg and cayenne - a little goes a long way.

Step 3: Transfer the fondue to a fondue pot and serve immediately. Make sure your heat keeps the fondue warm, but not hot or boiling.

Bittersweet Chocolate Brownies

2010-01-12T15:49:33Z

Bittersweet Chocolate Brownies

Recipe by Tee and Cakes Bakery

www.teeandcakes.com

1932 14th Street • Boulder • Colorado • 720-406-7548

Downtown Boulder has become known for great little eateries, bookstores and coffee houses. And considering the town is usually named one of America’s fittest cities by various media publications, many of these local boutique shops and restaurants are organic or health-conscious. Along comes Tee and Cakes, a refreshing and decadent change to compliment the earthy cuisine in Boulder. This shop is for the most sophisticated sweet tooth who has no fear of trying the most unique gourmet desserts. The atmosphere is cheery and as the name suggests, one can even buy a cupcake themed t-shirt while sipping coffee and enjoying cake. One of the owners is a graphic artist who has designed a great selection of “sweet” apparel.

Since their opening, Tee and Cakes has received rave reviews both locally and on a national level. In 2009, Food Network featured their now infamous Bacon Chocolate Cupcakes on their show Unwrapped.

Last week I picked up a birthday cake for my son. He turned five and we were having a little birthday party for him at a local ice skating rink. I always get my cakes from Kim, the owner of Tee and Cakes. Her cakes are so charming and stunning to look at and deliciously moist and flavorful to eat. Every cake is unique and special. And I always go to Kim.... for every occasion . . .

While I was waiting for it I made the mistake of looking in the glass case containing these sinful looking brownies. I had to have one... then I had to have the recipe! The brownie was so chocolaty.... fudgey (is that a word?) and moist. Everything they make is outstanding - and if you live anywhere near Denver or Boulder, please stop and pay them a visit.

Thank you to Kim and Brian of Tee and Cakes for sharing another wonderful recipe with us!

Bittersweet Chocolate Brownie Recipe

Ingredients:

2 1/2 cups bittersweet chocolate, chopped
1/2 pound unsalted butter
1 cup granulated sugar
4 eggs
1 tsp vanilla
1/2 tsp salt
1/2 cup all-purpose flour
1 tsp baking powder

Melt bittersweet chocolate and butter in a double boiler until smooth. Meanwhile, beat together sugar, eggs, vanilla and salt. Pour in the melted chocolate and butter mixture. Add the flour and baking powder.

Pour into a greased 9x9 square pan and bake at 350 degrees for about 20 minutes - or until no longer "jiggly" in the center. Allow to cool and cut into squares.

Chicken Chile Tortilla Soup

2010-01-10T18:06:23Z

Chicken Chile Tortilla Soup

Ingredients:

3 large ripe tomatoes
6 cups chicken broth (homemade or Organic boxed - not low sodium)
5-6 TBSP Olive oil
1 white onion, chopped
6 garlic cloves
2 cascabel chiles, wiped then stemmed & seeded - toasted
2 large pasilla chiles, wiped then stemmed & seeded - toasted
1 chipotle chile w/ TBSP adobe sauce
1 tsp cumin seeds, toasted
6 6 inch fresh corn tortillas (preferably homemade or fresh locally made store-bought)
1 medium Haas avocado, ripe but still firm
1 cup queso fresco, shredded or cut into small cubes
3 cups shredded cooked chicken ( or organic deli chicken)
roasted corn - removed from the cob (optional - I do this on the grill)
4 jalapenos, roasted and sliced. (optional)
1 lime, sliced into wedges for garnish
cilantro leaves, for garnish
1 ripe tomato, chopped for garnish
sea salt
pepper

Method:

Preheat oven to broil.

Remove cores from the tomatoes and lightly score the skin. Place on broil pan and broil (rotating often) until the tomatoes are nicely roasted - as evidenced by blackened skins (approximately 15-20 minutes) Remove from the oven and allow to cool.

Turn oven temperature to 350.

Heat the chicken broth in a medium sauce pan to a simmer. Place chiles in a bowl, cover and pour some of the heated chicken broth over the chiles to allow them to reconstitute... approximately 15-20 minutes. After they are soft, tomatoes should now be cool.

Cut tomatoes into quarters. Place them along with the chiles, cumin seeds and the broth used for soaking and the garlic in a blender and blend until just coarsely chopped. If necessary, add a touch more broth and continue to blend until smooth. If you like it hot, add another pepper and allow to simmer - remove before straining.

Using a strainer, strain tomato mixture into the sauce pan or pot with broth. Season with salt and pepper and allow to simmer (never boil) for about 20 minutes. Taste for seasoning and heat.

Make tortilla strips. Place tortillas in a stack and slice into triangles.. Cut each remaining stack of triangles into 1/4 inch strips. Place all strips in a baking sheet and lightly drizzle with olive oil and dust with salt. Gently toss strips until they are covered lightly with oil. Spread the strips on the baking sheet so they are not over lapping and bake until crispy and golden - about 10-15 minutes. Stir lightly during baking to ensure even baking on all strips.

Assembly:

Slice avocados into equal slices. Place 2-3 slices in the bottom of a soup bowl. Place equal parts chicken, queso fresco, corn and tomato (optional) and tortilla chips in the bowl then gently ladle the broth into the bowls and serve. Optional: roast jalapenos until soft and skin is slightly blackened.. slice and serve a few slices into each bowl. Garnish with fresh cilantro.

Yellow Watermelon Margarita with Chipotle Rim

2010-01-08T17:26:47Z

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).

Cheese Fondue with Chipotle and Tequila

2010-01-08T15:39:21Z

Cheese Fondue with Chipotle and Tequila

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

Thoughts From Viviane:

When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it - its unusual flavor pairs beautifully with so many foods!

Here I've created a new-world version of the classic Swiss fondue. The tequila adds a wonderful dimension to this truly scrumptious fondue and the chipotle lends a hint of smokiness to it. It's so addictive that when I first tested the recipe, Marc (my best taster and hubby!) ate the whole thing so fast I thought he'd inhaled it!

I recommend either a Reposado Tequila or Mezcal for this recipe, because their deep, powerful flavor stands up nicely to the cheese and actually cuts through the richness of the fondue.

Bread cubes are the traditional dipping bits for fondues, but don't stop there - try serving this fondue with chunks of grilled meats, blanched-but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!

For a head-spinning selection of tequilas, visit Doug's website. (And no, he hasn't paid me to say this and hasn't given me freebies either - this is just my own honest-to-goodness opinion!)

Say cheese and take a bite!

makes approximately 2 cups (4 servings)

1 1/2 tablespoons cornstarch
1/4 cup Reposado Tequila or Mezcal
1 cup dry white wine
8 oz Monterey Jack cheese - coarsely grated
12 oz aged Fontina cheese - coarsely grated
2 to 3 teaspoons chipotle in spicy adobo sauce, to taste - puréed
1/4 teaspoon sea salt

1 sourdough or whole wheat baguette - cut in 1/2" cubes

Step 1: Place the cornstarch and the Tequila in a small bowl. Set aside.

Step 2: Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.

Step 3: : Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.