Portabella Mushroom Soup

Mushroom soup is kinda like cole slaw for me....I love 'em all.  Every recipe.  We were having a few people over for Christmas dinner and since we didn't get in until Friday night and they were coming over at Sunday noon, I felt my holiday dinner was a bit slim on the offerings, so I decided I would throw a soup together as an extra offering.  And BOY!  did this one turn out pretty darn good.  Another recipe from my old restaurant in Minnesota.  I think it was the feta and thyme that sent it over the top. 

Very good, very simple, very delicious.  If mushroom soup is something that appeals to you, you need to try this recipe.  P.S.  Fresh thyme is a must.

PORTABELLA MUSHROOM SOUP (makes about 8 small servings/4 large)

1/2 cup feta cheese
1 Tbsp snipped fresh thyme
2 (6 oz) containers Portabella mushrooms (4 large mushrooms)
2 Tbsp olive oil
2 medium shallots, chopped
1 large leek, white and light green parts, chopped 
1/2 cup dry white wine
1/4 cup flour
3 cups chicken broth
1/2 cup whipping cream
1/2 tsp salt
1/4 tsp coarsely ground black pepper
hot sauce and cajun seasoning, to taste

Combine cheese and thyme and set aside.

Finely chop 3 of the mushrooms (9 oz).  Chop remaining mushroom into bigger pieces.  In large pot, heat olive oil.  Saute shallots and leeks over medium heat until softened (about 5 minutes), stirring often.  Stir finely chopped mushrooms into shallots and leeks; saute until tender (about 10 minutes).  Reduce heat.  Stir in wine.  Simmer 5 minutes.  Stir in flour until smooth.  Slowly pour in chicken broth; stir in larger mushroom pieces.  Bring to a boil.  Stir constantly; boil 1 minute.  Stir in cream, S&P; heat through.

Garnish with cheese/thmye mixture. 
 

Tomato and Olive Tapenades

These are two of my favorite appetizers.  I do not have a favorite, I could eat the entire batch of both tapenades.  It's not a seasonal appetizer, they work any time of the year.  I always serve them with crostinis, made from a good baguette (Panera is available just about everywhere), sliced, brushed with olive oil, and baked at 325 until just about completely dried (I like the center to be just a tiny bit chewy).  You can make these ahead of time, they keep wonderfully for at least a week, longer for the olive.  I generally cut this recipe in half, but would make the full batch if you're hosting a houseful.

OLIVE TAPENADE

1 cup green olives , chopped
2 cups black olives, chopped
1/2 cup sun-dried tomatoes, julienned (in this batch I used smoked sun-dried tomatoes, resulting in a darker batch...the regular SDTs will have a brighter red color)
2 cups marinated artichoke hearts, chopped
3 1/2 Tbsp garlic, minced
1 tsp red pepper flakes
1/4 tsp cayenne, or to taste
1 cup EVOO

In a large bowl combine all ingredients.  Keep refrigerated.

TOMATO TAPENADE

10 roma tomatoes, diced
1/2 cup fresh basil, julienned
1/4 cup red onion, diced
1/4 cup EVOO
1/2 lime, juiced
2 tsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup balsamic vinegar


In a large bowl combine all of the ingredients.  Keep refrigerated.

Benson's Special Salad

I discovered this recipe years ago in a "Gourmet" magazine.  The first time I made it, we both immediately knew it was a keeper.  The recipe originated at Ben Benson's Steak House in New York City.  Years after I first started making it, I was in NYC and purposely made a point to stop and and try it there to make sure I had been preparing it as intended.  This recipe is right on the button.

In the years since I have been making this salad, it eventually evolved into a Christmas dinner tradition.  Not only is it absolutely delicious, the vibrant green and red helps make a festive table.  I will tell you, while the anchovies are optional, to us (and to Benson's) they are essential.  I know some people's toes will curl at even hearing the word, but it's one touch that makes this salad.  Don't get me wrong, the vegetables by themselves are delicious.  One thing I did discover about the anchovies.  They are delicious the first time around, but on the second day they are definitely different.  Therefore, I put the anchovies on the side and them mix them in each time a have a serving for a fresh salad.

BENSON'S SPECIAL SALAD (makes approximately 8 side salads)

3 pickling cucumbers, or one English cucumber, partially peeled and coarsely chopped
1 small sweet onion, thinly sliced or diced
about 3/4# asparagus, cut into 1" lengths
about 3/4# fresh green beans, cut into 1" lengths
grape tomatoes, cut in half, I add enough to make a pretty color (Benson's uses a mixture of red and orange grape tomatoes)
8 oz can hearts of palm, coarsely diced
1/2 cup thinly sliced iceberg lettuce
2 Tbsp chopped fresh dill (essential, don't leave this out and don't use dried dill) 
small tin of anchovies, finely chopped, optional

Dressing:
1/4 cup white wine vinegar
1/4 cup canola oil
3 Tbsp sugar

Have a bowl of iced-water next to stove.  Bring a pan of water to a boil.  Add the green beans and cook for about 5  minutes.  Strain the green beans and put them in the iced-water to stop the cooking.  In the still boiling water, add the asparagus and cook 2-3 minutes, strain, and add these to the iced-water.

Whisk the dressing ingredients together.

Combine all of the vegetables, toss, and add the dressing.


 

Scalloped Potatoes with Three Cheeses

Post-Christmas Greetings everyone!  We had quite a busy week, spent the week with my mom in Oklahoma.  Unfortunately, I didn't prepare any new recipes while there so I had nothing new to post.  We got back Friday night and planned on having a few people over for Christmas dinner.  I just picked up a ham and made a few of my favorite dishes to go along with it, including our favorite potato recipe.  Now this stuff is good with just about anything, but BOY! does it ever go wonderfully with ham!  Recipe courtesy of Central Market, Texas.

I'll be posting some more of my holiday dishes in the days to come, all of our favorites.  I hope you'll try some of them.


SCALLOPED POTATOES WITH THREE CHEESES (Serves 6)

2 oz grated extra-sharp cheddar
2 oz crumbled bleu cheese
3/4 oz grated Parmesan

2 lbs russet potatoes, peeled, cut into 1/4" thick rounds (I use a mandolin slicer)
3/4 tsp salt
1/4 tsp black pepper
1/4  cup finely chopped onion
1 1/2 Tbsp flour
2 Tbsp butter
1 1/2 cups milk

Preheat the oven to 400 degrees.  Lightly butter (I use Pam spray) 8x8 or so glass baking dish.  Mix cheeses in a small bowl.

Arrange half of the potatoes in prepared dish; overlapping slightly.  Sprinkle with S&P.  Sprinkle onion over, then flour.  Dot with 1Tbsp butter.  Sprinkle half of the cheese mixture over.  Top with the remaining potoatoes, more S&P, and 1 Tbsp butter.  Reserve remaining cheeses.

Bring milk to simmer in medium saucepan (I microwave mine).  Pour milk over potatoes (milk will not completely cover).  Cover tightly with foil, and bake 45 minutes.  Remove foil (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture.  Bake uncovered until potatoes are tender and cheese is a deep golden brown, about 45 minutes longer.  (Can be prepared 2 hours ahead.  Let stand at room temp.  Cover and rewarm in a 375 degree oven about 20 minutes).  Remove from oven and let stand 15 minutes before serving.

Almond Roca

Several years ago I used to make English Toffee to give as Christmas gifts.  I did it for several years.  My friend Donna's husband, Gene, really liked it and inspired me to keep making it.  And then BOOM!!! One year it just didn't come out.  I tried it again.  Same result.  I'm not a big fan of baking and candy making is off-the-chart intimidating for me.  So after a couple of failed attempts, I swore off English Toffee.  And then I ran across a recipe for Almond Roca.

Honestly, these are basically the same thing and I don't know whatever possessed me to try it, but try it I did and guess what?  SUCCESS!!!  I don't know why it turned out this time (I thought the problem might be with my candy thermometer, but I tested it and it was accurate), but now I am ready to try it again!  I was so happy, I have overcome my candy fears!  I can only hope Gene likes it as much as the toffee.

ALMOND ROCA

1 cup butter

1 cup sugar

2 (3 oz) packages slivered almonds

2 cups chocolate chips (I used semi-sweet, but think I'll try milk chocolate next time)

1 (3 oz) package sliced almonds

Line a large rimmed baking sheet with foil.  Lightly butter the foil and set aside.

Place the slivered almonds in a single layer on a baking sheet and toast in the oven at 300 degrees for about 5-6 minutes, checking often, until the almonds are golden brown and toasted.  Remove from the oven and set aside to cool.

In a medium saucepan over low heat, combine the butter and sugar and cook, stirring constantly with a heatproof spatula until the butter is completely melted and the sugar is dissolved.  Don't rush this step!  It may take up to five or six minutes for the sugar to dissolve but you don't want the heat too high during this part of the process.  Once the sugar is dissolved and butter melted, turn the heat up to medium and stir gently as the mixture comes to a boil.  Again, this may take a few minutes.  Once it comes to a boil, clip a candy thermometer to the side of the pan and continue stirring gently as it cooks.  The mixture will gradually turn to darker shades of brown until it reaches the hard crack stage and should register 300 degrees on your candy thermometer.  As your stir during this process, don't scrape the sides of the pan, just gently stir in a figure eight motion.

Immediately take the roca off the stove once it hits 300 degrees and stir in the toasted, slivered almonds.  Pour the candy onto the prepared baking sheet, taking care not to scrape the bottom of the pot as you pour it out.  Using an offset spatula, quickly spread the toffee into an even layer on the baking sheet-it will cool quickly making it hard to spread.

Sprinkle the chocolate chips over the hot toffee and tent with foil.  Let the chocolate melt for 2-3 minutes, remove the tented foil and spread the chocolate chips into an even layer.  Sprinkle the sliced almonds over the top of the roca and set the candy aside to let the chocolate set and to let the roca cool completely.

Once cool and the chocolate is set, break into pieces.

Big Bayou Jambalaya (Crock Pot)

What a wonderful surprise this turned out to be!  I was looking for a crock pot recipe to use up some stuff in the freezer and decided to use this one.  And what a great dinner it was.  Personally, I think it was the dijon that added a whole new dimension to this dish.  Whatever it was, this comes together very nicely.  Simply prepare some rice and have a nice crusty bread on hand for a delicious dinner.

BIG BAYOU JAMBALAYA (5 servings)

1/2 pound boneless, skinless chicken thighs, cut into 1" chunks

1/4 pound kielbasa or Polish sausage, sliced (I used turkey sausage)

1 green bell pepper, seeded and diced

1 sweet onion, peeled and chopped

3 tsp minced garlic

14 oz crushed tomatoes

2 cups chicken broth 

1/4 cup dijon mustard

1 Tbsp Worcestershire sauce

1/2 tsp dried thyme

2 Tbsp chopped fresh flat-leaf parsley

cayenne pepper, to taste

1/2 pound cooked and peeled frozen shrimp (to add later)

Use a 4 quart slow cooker.  Although there are a lot of ingredients listed, there really aren't any rules to this recipe.  Dump everything except the shrimp into your slow cooker, starting with the meat.  Cover and cook on low for about 8 hours (high about 3-4 hours).  This soup will taste best when cooked low and slow.  Make sure the onions are fully cooked and translucent, then stir in the frozen shrimp 30 minutes before serving.  Replace the lid and flip to high.  When the shrimp are warmed through, ladle into bowls.

 

Chocolate (No Bake) Oat "Cookies"

Do you remember these from your early years?  I thought these were the greatest thing since sliced bread!  Every once in a blue moon, we would get these for our dessert in grade school for lunch.  Funny thing, it's one treat my mom never made.  Weird, since they are just about the easiest, quickest "cookie" treat to make.  Takes about 5 minutes and generally, you'll have everything already on hand to whip up a batch.  Can it get any better?  Fast, easy, ingredients on hand.  You just can't beat 'em.

CHOCOLATE "NO-BAKE" OAT COOKIES

Bring to a boil:
2 cups sugar

1/4 cup cocoa

1/2 cup milk

1 stick butter

Cool slightly.  Add:

1/2 cup peanut butter

2 tsp vanilla

3 cups quick oats

Drop onto waxed paper.  Cool. 

Garlic Orange Shrimp

Oh YUM.  Yum, yum, yum.  How simple is this dish?  As much shrimp as I have prepared and as many recipes as I have gone through over the years, this may be just about the easiest, most flavorable dish around.  It is definitely leap-frogging to the top.  We'll be eating this again and often.  I served it simply over jasmine rice and steamed asparagus.

GARLIC ORANGE SHRIMP (Serves 2-3)

12-16 oz shrimp (I used 21-25 raw, deveined shrimp)
4 tsp minced garlic
cayenne pepper (I just used a dash....use to taste)
3/4 c orange juice
3 Tbsp butter
1 tsp Old Bay Seasoning

Add minced garlic, cayenne, and Old Bay to OJ.  Melt 2 Tbsp of butter on medium high heat in frying pan.  Add shrimp and cook until pink.  Remove shrimp from pan and add OJ mixture.  Add final Tbsp of butter.  Cook mixture down (approximately 5 minutes).  Add shrimp back and cook 30-60 seconds.

Pan-Fried Fresh Salmon Cakes

This is a basic, standard dinner entree we eat around here.  And I always serve these with Macaroni and Cheese (Joy of Cooking recipe) and green beans.  Now, when I first started eating these, back in the 60's, my mom made them from canned salmon.  I had never seen a fresh salmon fillet until I was in my 20's.  Sometime after Jim and I got married, I ran across this "Cook's Illustrated" recipe using fresh salmon.  What a novel concept!  We never looked back.  Oh, and you have to use Panko breadcrumbs.  Makes all the difference.

PAN-FRIED FRESH SALMON CAKES (Serves 2-4) 


3/4 pound salmon fillet, skinned
about 2 1/2 Tbsp Panko bread crumbs
1 Tbsp mayo
2 Tbsp minced onion
1 Tbsp chopped fresh parsley leaves
1/4 tsp salt
3/4 Tbsp lemon juice
1/4 cup flour
1 large egg, lightly beaten
3/4 tsp + 1/4 cup vegetable oil
1/2 cup Panko bread crumbs

Chop  salmon into 1/4" to 1/3" pieces and mix with 2 1/2 Tbsp Panko, mayo, onion, parsley, salt, and lemon juice in small bowl.  Scoop a generous 1/4 cup portion salmon mixture from bowl and use hands to form into a patty measuring approximately 2 1/2" in diameter and 3/4" thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 4 patties.  Place patties in freezer until surface moisture has evaporated, about 15 minutes.

Meanwhile, spread flour in pie plate or shallow baking dish.  Beat egg with 3/4 tsp vegetable oil and 3/4 tsp water in second pie plate or shallow baking dish, and spread bread crumbs in a third.  Dip chilled salmon patties in flour to cover; shake off excess.  Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off.  Transfer to bread crumbs; shake pan to coat patties completely.  Return now-breaded patties to baking sheet.

Heat remaining 1/4 cup vegetable oil in large, heave-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes;  add salmon patties and cook until medium golden brown, about 2 minutes.  Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.  Transfer cakes to plate lined with paper towels to absorb excess oil surface, if desired, about 30 seconds, and then serve immediately.
 

Apple and Spinach Salad

What a wonderful autumn salad!  Spinach, apples, blackberries, mushrooms, bacon.......a wonderful blend of tastes and textures.  I served this with my favorite squash soup (served in a pumpkin bowl) and a plain focaccia drizzled with olive oil and freshly chopped rosemary and coarsely ground black pepper.  Couldn't be easier, more delicious, or more elegant.

APPLE AND SPINACH SALAD (Serves 2)

1 package spinach
1 apple (your choice red or green....I like the red for the color contrast)
some finely sliced red onion
1/2 cup grated Swiss cheese
4 slices bacon, cooked crisp and crumbled
3/4 cup sliced mushrooms
3 oz blackberries

Dressing:
1/3 cup mayo
2-3 Tbsp orange juice concentrate

Combine mayo and OJ and mix well.  Toss into salad ingredients just before serving.

Chocolate Covered Peanuts (Crock Pot)

Are you looking for an easy recipe to WOW your friends, family, co-workers?  OK.  Here it is.  As long as you have a crock pot, I guarantee you will be a holiday hero.  These are absolutely delicious and addictive, so plan on having plenty of people you can pawn them off on, unless you're looking to gain a few (or more) pounds this month!  Throw 4 ingredients into a large crock pot, set on "LOW" for an hour and a half, stir, pour onto wax paper and VOILA!!!!  Instant happiness!

CHOCOLATE-COVERED PEANUTS

16 oz white candy coating, coarsely chopped

4 oz bar German sweet chocolate, chopped

16 oz (2 cups) semi-sweet chocolate chips

32 oz (4 cups) dry roasted paper

Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker.  Set the cooker to "LOW," cover, and gently heat the candy for 1 1/2 hours without stirring.  After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper.  Allow to cool and set, about 45 minutes.

Salmon Topped with Spinach, Bacon, and Gorgonzola

Bonefish Grill had a flyer in last Sunday's paper featuring some of their new entrees.  This was one of them.  I looked online and found a copycat recipe.  Now, I've not had their dish, but if it's anything like this one, I would definitely give it a try!  I've whittled down the recipe a bit because when I made it as called for, it was just a tad too rich for us.  But even lessening the amount of salmon, gorgonzola, and lemon butter, this is still an indulgent dinner!  Salmon in itself is a richer seafood in my book, so adding butter and cheese sends it over the top.  Absolutely delicious and a wonderful treat now and then.  I served ours with roasted red potatoes and steamed asparagus.

SALMON TOPPED WITH SPINACH, BACON, AND GORGONZOLA  CHEESE (Serves 2)

Lemon Butter Sauce Ingredients

2 Tbsp dry white wine

1 Tbsp heavy cream

3/4 tsp salt

1 Tbsp lemon juice

2 Tbsp unsalted butter

Simmer wine and lemon juice for 15 minutes.  Slowly add cream and cook until slightly thick.  Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies.

Salmon with Spinach, Bacon, and Gorgonzola Ingredients

two 4-oz salmon fillets

2 cups fresh spinach

1 oz olive oil

pinch of salt

2 oz gorgonzola cheese

2 Tbsp crumbled bacon

Saute the spinach with olive oil, garlic, and a pinch of salt.

Season salmon and grill until done.  When almost done, top with sauteed spinach and crumbled Gorgonzola.  Cover and allow cheese to melt.  Remove from grill.  Top with crumbled bacon and drizzle with lemon butter (can also be made on stovetop).