Cream Mushroom soup

August 17, 2015

From Alissar Chehab white wine

Ingredients

  • garlic clove
  • shallot
  • 8 cups chopped white mushrooms
  • ½ C white wine
  • 1 C water
  • fresh ginger grated – to taste
  • cream or half&half

cooking

  • saute garlic & shallots until golden, add 8 cups chopped mushrooms, sauté  5 min.
  • Add white wine, reduce.
  • Add 1 cup water , better to be thick, can thin soup later. Boil 10 min.
  • Add salt & pepper, cover, cook 5-10 min.
  • Cool, liquify with processor.
  • Add cream to taste.
  • garnish with fresh gingeror cilantro
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White Chili

April 21, 2015

From C & Z  2014  Serves 4, great as next day leftovers, so make extra!

  • 1 lb boneless chicken breast cubed
  • 1 med onion diced small
  • 1 TB oil
  • 2 cans drained & rinsed cannellini beans
  • 14.5 oz chicken broth
  • 1  4oz can diced “Hatch”green chilis
  • 1  4oz can sliced jalapeño  chilis
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • ¼ tsp cayenne
  • 2 garlic cloves minced
  • ½ cup half&half
  • 8 oz low fat sour cream
  1. Heat oil in large pot med-hi heat. Add chicken & onion, sauté  6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
  2. Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
  3. Turn off heat. Add sour cream and half&half.
  4. Serve (and optional: top with sour cream & cheddar cheese).

 

 

 

 

 

 

Creamed Spinach

February 28, 2015

Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.

  • 2 (10 oz) packages fresh spinach (remove tough stems)
  • 3 Tb butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 3TB + 1 tsp all purpose flour
  • 2 C milk
  • ½C grated Parmesan cheese
  • salt & pepper

1. Cook spinach:

  • Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
  • Drain, rinse cold water, press out water (squeeze),
  • chop on cutting board.

2. Make cream:

  • melt butter on medium heat, sauté onion and garlic until softened about 4 min.
  • Stir in flour – cook 1 minute.
  • Whisk in milk and cook until hot and thickened.
  • Stir in cheese.

3. Add spinach and cook until hot about 2 minutes. season salt & pepper.

(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)

Currant Scones Cream

February 13, 2014

WSJ Jan 2014 Scones made with heavy cream. 375º

  • 2 c all purpose flour
  • 1 TB baking powder
  • ½ tsp salt
  • 1/3 C sugar (plus 2-3 TB for sprinkling or use pearl sugar)
  • 1 1/3 C dried currants
  • 1 C heavy cream, cold
  • 3 TB unsalted butter, melted
  1. Sift dry ingredients, stir in currants. Add cold cream to bowl, use electric mixer to blend on low until just combined.
  2. Knead dough on floured surface briefly.
  3. Roll dough to 1 inch thickness, cut into shape desired.
  4. place 1 inch apart on parchment paper lined baking sheet.
  5. brush top of scones with melted butter with pastry brush and sprinkle with sugar.
  6. Bake in center of oven 12- 15 min until golden
  7. cool on baking rack.