Cauliflower Soup

June 12, 2010 by admin  
Filed under Highlight Recipes

Cauliflower SoupBy mixing pureed cauliflower with just a few other ingredients, it’s easy to whip up this delicious soup.

Ingredients

Serves 4

* 3 tablespoons olive oil, plus more for frying
* 1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
* 1 shallot, thinly sliced
* 5 to 6 cups Homemade Vegetable Stock, heated through
* Coarse salt and pepper to taste
* 1 cup 1/4-inch cubes brioche bread
* Fresh flat-leaf parsley leaves, for garnish

Directions

Spring Onion and Pea Soup with Ramp Crostino

June 9, 2010 by admin  
Filed under Highlight Recipes

Spring Onion and Pea Soup with Ramp CrostinoA simple spring soup rises to tasty heights with the addition of mint and pungent ramp crostino.

This lovely soup recipe is courtesy of Mario Batali.

Ingredients

Serves 4

* 2 tablespoons extra-virgin olive oil
* 2 medium shallots, finely chopped
* 2 bunches spring onions or scallions, chopped, white and green parts separated
* 2 cups Basic Vegetable Stock
* 2 cups fresh shelled peas
* Coarse salt and freshly ground pepper
* Ramp Crostino
* 12 fresh mint leaves, thinly sliced

Directions

Celery Root and Ginger Gold Apple Soup

June 6, 2010 by admin  
Filed under Highlight Recipes

Celery Root and Ginger Gold Apple SoupThis sophisticated soup combines savory and sweet for a satisfying first course.

Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.

Ingredients

Serves 6

* 2 tablespoons olive oil
* 1 medium onion, chopped
* Coarse salt and freshly ground pepper
* 6 cups peeled, chopped celery root (from about 2 large celery roots)
* 1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
* 10 cups homemade or low-sodium store-bought vegetable stock
* 2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges for garnish
* 1/4 cup celery leaves or leaves from celery root stem, for garnish

Pureed Butternut Squash Soup

May 15, 2010 by admin  
Filed under Highlight Recipes

Pureed Butternut Squash SoupThis recipe for pureed butternut squash soup is incredibly easy to make, which is great because you’ll be preparing it often once it becomes a quick family favorite.

Ingredients

Serves 4 to 6

* 2 tablespoons olive oil
* 1 onion, coarsely chopped
* Coarse salt and freshly ground pepper
* 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1 to 3 teaspoons fresh lemon juice

Directions

Pureed Mushroom Soup

May 9, 2010 by admin  
Filed under Highlight Recipes

Pureed Mushroom SoupThis recipe for pureed mushroom soup is simply satisfying in every way — filling, delicious, and easy to make.

Ingredients

Serves 4 to 6

* 2 tablespoons olive oil
* 1 onion, coarsely chopped
* Coarse salt and freshly ground pepper
* 20 ounces button mushrooms, trimmed and quartered
* 1 baking potato, peeled and cut into 1-inch chunks
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1 to 3 teaspoons fresh lemon juice

Directions

Chilled Corn and Crayfish Soup with Creme Fraiche and Chives

May 1, 2010 by admin  
Filed under Highlight Recipes

Chilled Corn and Crayfish Soup with Creme Fraiche and ChivesThis delicious corn and crayfish soup is a wonderful dish to serve during those warm fall nights.

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse, is a perfect summer dish.

Ingredients

Serves 8

* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1 cup finely chopped onion
* 1/2 cup finely chopped carrot
* 2 cups fresh corn kernels
* 2 tablespoons very finely chopped shallots
* 1 teaspoon very finely chopped garlic
* 6 cups Corn Stock
* 2 1/2 teaspoons salt
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon liquid crab boil
* 1 cup heavy cream
* 12 ounces cooked crayfish tails
* 1/2 cup creme fraiche
* 3 tablespoons thinly sliced chives

Minted English Pea Soup with Lobster and Orange

April 30, 2010 by admin  
Filed under Highlight Recipes

Minted English Pea Soup with Lobster and OrangeThis delicious recipe has a great fresh pea taste, which is perfectly complemented by adding lobster and orange.

This recipe for minted english pea soup with lobster and orange is courtesy of Patrick O’Connell from the Inn at Little Washington.

Ingredients

Serves 4

* 1/2 cup shelled fresh peas
* 2 oranges
* 1 tablespoon finely chopped red onion
* 1 tablespoon finely chopped fresh chives
* 1 large lobster tail, cooked, removed from shell, and chopped
* 1 tablespoon unsalted butter
* 1 tablespoon mint flowers (optional)
* Minted English Pea Soup

Directions

Tomato Soup

April 27, 2010 by admin  
Filed under Highlight Recipes

Tomato SoupThis simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco.

Ingredients

Makes 6 cups

* 6 tablespoons unsalted butter
* 2 medium yellow onions, chopped
* 2 cloves garlic, chopped
* 24 ounces canned whole plum tomatoes
* 3 cups homemade or low-sodium store-bought chicken stock
* 2 teaspoons sea salt
* 1/4 teaspoon freshly ground black pepper

Directions

Fettuccine With Portobello-Alfredo Sauce

March 8, 2010 by admin  
Filed under Sauce Recipes

fettuccinePrep Time: 15 minutes
Cook Time: 20 minutes
Yield: Makes 6 to 8 servings

Ingredients

* 1  (12-ounce) package fettuccine
* 1  (6-ounce) package portobello mushrooms
* 1/2  cup  butter
* 3  garlic cloves, minced
* 1  cup  whipping cream
* 1  cup  milk
* 1  cup  (4 ounces) shredded Parmesan cheese
* 1  teaspoon  coarsely ground pepper
* 1/2  teaspoon  salt
* 2  tablespoons  chopped fresh Italian flat-leaf parsley
* Garnish: Italian flat-leaf parsley sprigs

Preparation

Prepare pasta according to package directions; drain.

Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.

Not Yo’ Mama’s Mac ‘n’ Cheese

March 8, 2010 by admin  
Filed under Sauce Recipes

macaroni-cheeseDecadent is the only word to describe this top-rated specialty of John’s City Diner in Birmingham. The smoked gouda adds marvelous flavor, but you can substitute regular gouda. Don’t use preshredded cheese; it doesn’t melt as smoothly. You can shred the cheese and crisp the prosciutto up to one day ahead and chill. You can also toast the breadcrumbs ahead and store them in a zip-top plastic bag.

Prep Time: 30 minutes
Cook Time: 28 minutes
Bake: 22 minutes
Yield: Makes 8 to 10 servings