Portuguese Sausage And Potato Soup Recipe

3 c. water
4 oz. smoked garlic sausage
1/2 lb. Russet potatoes, peeled, sliced
4 c. canned chicken broth
1 lg. kale bunch, stems removed, leaves thinly sliced
2 tbsp. olive oil

Bring 3 cups water to boil in heavy large saucepan. Pierce sausage several times and add to water. Poach 15 minutes. Drain sausage, reserving poaching liquid. Return liquid to saucepan. Cut sausage in half lengthwise. Cut crosswise into 1/4 inch wide slices. Set aside. Add potatoes and broth to poaching liquid. Simmer until potatoes are tender, about 25 minutes.

Transfer half of potatoes and liquid to processor and puree. Return puree to saucepan. Add kale and oil and simmer until kale is tender, about 5 minutes. Mix in sausage and heat through. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)


Real Maine Chowder Recipe

3 c. onions, chopped
4 c. potatoes, chopped
2 to 3 c. clams, shucked or 1 lb. fish, cubed
1/2 lb. salt pork, diced
Salt to taste
1 c. cream
1 c. whole milk

Saute salt pork for 5 minutes or until brown in large heavy saucepan. Take out pieces and drain on paper towels, get rid of all remnants in pot except for about 2 tablespoons of the fat. Saute onions in remaining fat until see through, add potatoes and saute for 2 minutes or so. Add water enough just to cover potatoes and onions.

Bring to boil, lower heat and cook for 20 minutes (or until potatoes almost done). Add fish or clams, bring to boil, lower heat and cook for 5 to 10 minutes. Remove from heat and add milk and cream, salt and pepper to taste. Serve immediately and use salt pork for garnish. Preparation time: 40 minutes. Serves: 4 to 6.

NOTE: NEVER boil chowder with milk or cream in it!!


Braised Chicken Thighs With Red Pearl Onions Recipe

One 10-ounce package red pearl onions
8 bone-in, skinless chicken thighs (about 2½ pounds)
½ cup all-purpose flour, for dredging
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup white wine
1 cup rich chicken stock
½ cup pitted picholine olives (or other small green olives),
cut in half lengthwise
½ cup golden raisins

For the chicken: Preheat the oven to 325°F. Bring at least 2 quarts of water to a boil. Add the pearl onions and blanch just until the skins have loosened, about 1 minute. Drain. When cool enough to handle, cut off the root tip and pop the onions from their skins. Reserve in the refrigerator until needed.

Rinse the chicken thighs under cold water and pat dry. Mix together the flour, salt, and pepper and place in a shallow dish. Lightly dredge
the chicken thighs in the flour mixture, shaking off any excess.

Warm the olive oil in a large skillet over medium-high heat for 1 minute. Add four of the chicken thighs, bone-side up, in the pan. Sear the thighs until a golden crust forms, about 4 minutes. Turn and sear until a golden crust forms on the second side, 3 to 4 minutes. Place the
seared thighs on a plate. Repeat with the remaining chicken thighs.


Cheese Broccoli Noodle Soup Recipe

3/4 c. onion, chopped
1 tbsp. butter
6 c. water
6 chicken bouillon cubes 8 oz. fine egg noodles
1 tsp. salt
1 (10 oz.) pkg. frozen chopped broccoli
1/8 tsp. garlic powder
6 c. milk
2 lb. Velveeta cheese, cubed Pepper to taste

Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Please Cook until cheese is melted. Do not bring to a boil after milk is added. Best served right away.

In large saucepan cook onions and garlic in butter until onions are golden brown. Add water, sherry (if desired) and bouillon cubes; bring to a boil; reduce heat and simmer 30 minutes to blend flavors. Place soup in 6 oven-proof soup bowls. Top each serving with a bread slice and cheese. Broil until cheese melts. Serve immediately. If sherry is
omitted. substitute 1/2 cup water.


White Bean Soup With Chanterelles And Sage

6 thyme sprigs
6 parsley sprigs
2 bay leaves
10 black peppercorns
¼ cup olive oil
1 small white onion (6 to 8 ounces), cut into ¼-inch dice
2 leeks (about 8 ounces each), white and tender green parts
only, split lengthwise, cut into ¼-inch slices, and cleaned
and drained thoroughly
1 small fennel bulb (about 1 pound), trimmed, cored,
and cut into ¼-inch dice
2 celery stalks (about 3 ounces), cut into ¼-inch dice
2 garlic cloves, peeled and thinly sliced

Tie the thyme, parsley, bay leaves, and peppercorns into a cheesecloth sachet. Reserve until needed. In a large heavy-bottomed soup pot over medium heat, warm the olive oil. Add the onion, half of the leeks, the fennel, celery, garlic, and the sachet.

Sweat the ingredients, stirring frequently, until the vegetables are well softened and the onion is translucent, 8 to 10 minutes. Add the beans and stock, bring to a boil over medium-high heat, reduce to a simmer, and cook uncovered until the soup has thickened a bit, about 35 minutes.

While the soup is simmering, melt the butter in a medium sauté pan over medium heat. Add the chanterelles, the remaining leek, and the sage. Sauté the mixture until the mushrooms are soft, 4 to 5 minutes. Season with ¼ teaspoon of the salt and a couple of grinds of white pepper. Increase the heat to medium-high, add the wine, and cook, stirring frequently, until the liquid is almost evaporated. Remove the pan from the heat and reserve.


Brandied Dried Fruit French Tartlets With Pecan Streusel Recipe

fruit compote filling
1 Granny smith apple (8 ounces), peeled, cored,
and cut into ¼-inch dice
2 ounces dried figs, cut into ¼-inch dice
2 tablespoons dried cranberries
¼ cup dried currants
4 large dried apricots (about 4 ounces), cut into ¼-inch dice
½ vanilla bean, split and scraped
1 cup water
⅓ cup sugar
2 teaspoons brandy
Pinch of ground cloves
¼ teaspoon ground cinnamon
Juice of 1 lemon
pecan streusel
⅓ cup finely chopped pecans
½ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon ground cinnamon
Pinch of salt
¼ cup cold butter, cut into small cubes
2 pounds 1-2-3 tart Dough, shaped into 2 squares
and chilled (page 199)
½ cup confectioners’ sugar, or as needed


For the fruit compote: Add all of the ingredients to a medium saucepan and stir to combine. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the fruit is tender, 8 to 10 minutes. Cool the mixture on rimmed baking sheets.

The liquid will thicken as the compote cools. For the pecan streusel: In a medium mixing bowl or the bowl of a stand mixer, toss together the pecans, flour, sugar, cinnamon, and salt. With a pastry cutter or with the paddle attachment, cut the butter into the flour mixture until the mixture just comes together and has a crumbly texture. Store the streusel in the refrigerator until ready to use.

Preheat the oven to 350°F. Let one piece of the dough soften until it indents easily from gentle finger pressure. Roll the pastry into a rectangle about ⅟8 inch thick. Cut twelve squares of dough half an inch larger than the rim of the 2½-inch tartlet molds. Lay the dough squares inside the molds, pressing into the corners and sides. Trim off any excess that rises above the mold walls with a sharp paring knife. Dock or prick each tartlet with a fork. Refrigerate the tart shells until ready to fill. Repeat the process with the other piece of dough. The scraps from first piece can be incorporated into the second piece of dough. You
should have 24 tartlet shells.


Greystone Gruyere Onion Soup Recipe

2 tablespoons olive oil
3 large yellow onions (about 10 ounces each),
cut into thin slices
½ teaspoon freshly ground black pepper
2 teaspoons kosher salt, or as needed
¼ cup white wine
2 quarts good-quality brown chicken stock
1 bay leaf
2 teaspoons fresh thyme leaves
1 tablespoon sugar
1 tablespoon plus 1 teaspoon fresh lemon juice,
or as needed
6 thin slices soft white bread

Preheat the oven to 350°F. For the soup: In a medium stock or soup pot over medium-low heat, warm the olive oil. Add the onions, pepper, and 2 teaspoons salt and decrease the heat to low. Cook, stirring occasionally, until the onions are well caramelized (a deep, golden brown), 30 to 40 minutes.

Raise the heat to high and deglaze pan with the wine, scraping up any browned bits of caramelized onion from the bottom of the pan. Simmer for 1 minute. Add the chicken stock, bay leaf, and thyme. Bring to a boil and reduce the heat to a simmer. Simmer for 20 minutes. Stir in the sugar and lemon juice. Proceed with cooking or cool and refrigerate the soup up to 24 hours.

For the souffle:

In a large saucepan over medium-low heat, melt the butter. Add the flour and whisk constantly until the roux is well blended and begins to bubble. Add half of the milk, whisking constantly, until the milk is completely blended and there are no lumps. Repeat with the remaining
milk. Raise the heat to medium so that the mixture is gently bubbling.
Be careful not to scorch the bottom of the pot.

While the soup simmers or when it is rewarming, trim the bread to fit inside of ovenproof soup bowls that are about 5 inches in diameter. Place the trimmed bread slices on a baking sheet and toast in the oven until golden, about 10 minutes. Remove from the oven and set aside. If making ahead, cool and reserve in a zip-close bag at room temperature.


Mock Turtle Soup Recipe

5 lbs. lean ground beef
10 pts. water
2 (14 oz.) bottles catsup
2 bottles Worcestershire sauce
1 bag frozen chopped onions
2 lemons, quartered
2 oz. whole mixed pickling spice Instant potato flakes (Hungry Jack) Cheesecloth

In large roasting pan, add all ingredients except the instant potatoes. Put the two ounces of pickling spice on a piece of cheesecloth and make a bag out of it; tie with string. Drop bag of spices into the mixture. Do not use lid on roasting pan. Bring to a boil and then cut heat back to simmer, 2 1/2 hours after the time is up, remove from stove and also remove spice bag and lemon pieces. Add instant potatoes to thicken.

Be sure to use all of the mixture. May take 1 1/2 boxes of instant potato. Freeze what you do not use for future meals. Mason, Ohio


French Onion And Broccoli Soup

2 (10 1/2 oz.) cans condensed French onion soup1 (10 oz.) pkg. frozen chopped broccoli
4 (3/4 inch) slices French bread
6 oz. Gruyere or Fontina cheese, shredded
1/4 c. chopped parsley

In a 4-quart saucepan, mix soup with water as label directs and add frozen broccoli; over high heat, heat to boiling. Reduce heat to low; simmer 8 to 10 minutes until broccoli is cooked. Meanwhile, place French bread slices on cookie sheet. Place cookie sheet under broiler and toast bread until golden on both sides.

Spoon onion soup mixture into 4 (16 ounce) oven-safe soup bowls or crocks. Place 1 slice toasted French bread on soup in each bowl; top with cheese. Place soup bowls on cookie sheets for easier handling. Broil until cheese melts and top is golden brown. Sprinkle soup with
chopped parsley. Makes 4 servings.


Dried Cherry Cabernet Reduction Sauce Recipe

2 cups cabernet sauvignon
½ cup dried cherries
2 tablespoons sugar

Combine all of the ingredients in a 1 ½-quart nonreactive saucepan. Bring the mixture to a boil over medium-high heat and reduce the heat to medium-low so that the mixture is at a simmer. Simmer, stirring occasionally, until reduced by half, about 20 minutes. The mixture should look as if it is just getting syrupy, as it will thicken further as it cools.

Purée the cherry and wine mixture in a blender, about 1 minute. Strain through a fine-mesh sieve into a medium mixing bowl, using a spatula to push the liquid through the solids. Cool the mixture, cover, and refrigerate overnight. Reserve until needed. This will keep for 1 week in the refrigerator.