Chestnut and Celery Soup

Chestnut and Celery Soup

yield: Makes about 9 cups, serving 6 to 8

• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme, crumbled
• 2 tablespoons unsalted butter
• 2 cups thinly sliced celery
• 2 carrots, slice thin
• 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
• 1 large boiling potato (about 1/2 pound)
• 3 cups chicken broth
• sour cream as an accompaniment

In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. 

Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. 

In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme, crumbled
• 2 tablespoons unsalted butter
• 2 cups thinly sliced celery
• 2 carrots, slice thin
• 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
• 1 large boiling potato (about 1/2 pound)
• 3 cups chicken broth
• sour cream as an accompaniment

Read More http://www.epicurious.com/articlesguides/seasonalcooking/fall/cooknow_chestnuts/recipes/food/views/Chestnut-and-Celery-Soup-13410#ixzz2DcoMx32X

yield: Makes about 9 cups, serving 6 to 8

Read More http://www.epicurious.com/articlesguides/seasonalcooking/fall/cooknow_chestnuts/recipes/food/views/Chestnut-and-Celery-Soup-13410#ixzz2DcoGTFp5

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chestnut-and-Celery-Soup-13410#ixzz2DcnxMAVQ

Chestnut and Celery Soup Gourmet | November 1990

Yield: Makes about 9 cups, serving 6 to 8 1 cup finely chopped onion 2 garlic cloves, minced 1 bay leaf 1/2 teaspoon dried thyme, crumbled 2 tablespoons unsalted butter 2 cups thinly sliced celery 2 carrots, slice thin 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned 1 large boiling potato (about 1/2 pound) 3 cups chicken broth sour cream as an accompaniment In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chestnut-and-Celery-Soup-13410#ixzz2DcnxMAVQ

Chestnut and Celery Soup Gourmet | November 1990

Yield: Makes about 9 cups, serving 6 to 8 1 cup finely chopped onion 2 garlic cloves, minced 1 bay leaf 1/2 teaspoon dried thyme, crumbled 2 tablespoons unsalted butter 2 cups thinly sliced celery 2 carrots, slice thin 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned 1 large boiling potato (about 1/2 pound) 3 cups chicken broth sour cream as an accompaniment In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chestnut-and-Celery-Soup-13410#ixzz2DcnxMAVQ

Sweet Potato Soup with Matchstick Fries and Frizzled Leeks

Sweet Potato Soup with fresh ginger & Matchstick Fries and Frizzled Leeks

Yield: 6 servings

Ingredients

• 3 large sweet potatoes (about 2 pounds)
• 3 leeks
• 1 to 2 tablespoons or a nub butter
• 6 cups chicken stock
• 1 (2-inch) piece fresh ginger (about 1 tablespoon peeled and grated)

• Sea salt and freshly ground black pepper
• Matchstick Fries and Frizzled Leeks, recipe follows

Directions

Peel and quarter the sweet potatoes.

Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch) section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water.

Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender.

Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.

Matchstick Fries and Frizzled Leeks

• Canola oil, for frying
• 2 large Yukon Gold or russet potatoes (about 1 pound)
• Salt and freshly ground black pepper
• 1 (3-inch) piece leek, julienned
• 2 tablespoons potato starch

 In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot.

To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute

Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.

***10/1/12 - Used 2 sweet potatoes and 1 butternut squash, roasted all in oven until soft, then added to soup after the leeks had wilted.****

Rigatoni with roasted cherry tomatoes, arugula, and crisp bread

4

slices stale Italian bread, torn into irregular 2-inch pieces

5

tablespoons olive oil

Salt and black pepper, to taste

1

pound rigatoni

20

cherry tomatoes or grape tomatoes

1

tablespoon honey

1

tablespoon crushed red pepper

1/2

pound fresh ricotta

1

bunch arugula, stems removed

Extra olive oil (for sprinkling)

3/4

cup grated Parmesan (for serving)

1. Wet the slices of stale bread under the faucet for a moment. Place the bread in a colander set over a bowl. Press the bread with your fingers to wring out the excess water.

2. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Place the bread in the pan and toss to coat it in the oil. Cook for 10 minutes, turning several times, until the bread is crisp and golden on both sides. Remove the bread from the pan and wipe out the skillet.

3. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook, stirring occasionally, for 10 to 12 minutes or until the pasta is tender but still has some bite. Drain into a colander. Transfer to a bowl. Toss with 1 tablespoon of the olive oil.

4. Meanwhile, in the skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the cherry or grape tomatoes, honey, red pepper, salt, and black pepper. Cook, stirring, for 10 minutes or until the tomatoes burst.

5. In a large bowl, toss the rigatoni with a ladle of the tomato mixture.

6. Divide the rigatoni among 4 large bowls or plates. Arrange the tomatoes, ricotta, arugula, and bread around the pasta. Sprinkle the ricotta and arugula with olive oil. Sprinkle the dish with salt, pepper, and Parmesan

**** Mixed together pasta and tomatoes and added to baking dish. Topped with Mozzarella cheese and baked until cheese melts 10 minutes @ 350*****

Zesty Crockpot Chicken

Zesty Crockpot Chicken

2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours.

Shred with fork and serve in salads, burritos, tacos…etc.

Roasted Chicken with Lemon, Garlic, and Thyme

Roasted Chicken with Lemon, Garlic, and Thyme 

 Yield:     6 servings  Ingredients    

1 (6-pound) roasting chicken    

4 tablespoons unsalted butter, softened    

3 tablespoons minced fresh thyme, plus 1 handful for stuffing    

4 cloves garlic, chopped   

2 teaspoons fresh lemon zest   

Salt and freshly ground black pepper    

1 lemon, quartered     

1 onion, coarsely chopped     

3 celery stalks    

3 carrots, unpeeled cut into thirds    

1 onion cut into quarters    

1 cup low-sodium chicken broth    

2 teaspoons all-purpose flour   

 Directions  

Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry. 

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.  Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.  Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.  Place the chicken in the oven and roast for 20 minutes.

 Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes.

Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.  Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits.

Return the pan juices to the pan. Whisk the flour into the broth mixture and bring   to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken. 

Roasted Chicken Variations: 

Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey. 

Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

Pumpkin Ice Cream

To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months.

Ingredients:

• 1 cup fresh pumpkin puree or canned
    unsweetened pumpkin puree
• 1 tsp. vanilla extract
• 2 cups heavy cream
• 3/4 cup firmly packed dark brown sugar
• 5 egg yolks
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• Pinch of freshly grated nutmeg
• 1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Broccoli Soup with Cheddar Cheese

Broccoli Soup with Tarragon and truffle oil

The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Ingredients:
 

6 tablespoons olive oil

2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces  

1 large onion, chopped 

 2 garlic cloves, minced  

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried  

6 1/2 cups chicken stock

 

Preparation:

 Melt 3 tablespoons butter in heavy medium pot over medium-high heat.

Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock and broccoli florets; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Burr Mix until smooth and silky add a little more chicken stock if not. Serve with minced tarragon and a drop of truffle oil.

 (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

BELT with Avocado

A BLT (Bacon Lettuce and Tomato) sandwich dressed up with avocado, a fried egg and some chipotle mayo.

Ingredients
Servings: makes 2 sandwiches

• 4 slices bread, lightly toasted
• 2 handfuls lettuce
• 2 ripe tomatoes, sliced
• pepper to taste
• 6 strips bacon, cooked until crispy
• 2 eggs, fried
• 1 avocado, sliced
• 2 tablespoons chipotle mayo (1 chopped chipotle chili in adobo mixed into 1/4 cup mayonnaise)

Directions

1. Assemble sandwiches and enjoy.

**** Used fresh basil and extra virgin olive oil instead of  avocado and mayo!

Halibut with Capers, Olives, and Tomatoes

• 4 6- to 7-ounce halibut fillets
• All purpose flour
• 4 tablespoons olive oil, divided
• 2 large shallots, chopped
• 1/4 teaspoon dried crushed red pepper
• 4 plum tomatoes, seeded, chopped
• 1/2 cup chopped pitted Kalamata olives
• 1/2 cup chopped fresh basil, divided
• 1 tablespoon drained capers
• 1/3 cup bottled clam juice
• 1/4 cup dry white wine

Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

Vegetable and Wild Rice Salad

Vegetable and Wild Rice Salad  

2 cups chicken broth 1 cup wild rice 1 small bunch broccoli, cut into florets 6 asparagus spears, cut into 1-inch pieces 4 ounces green beans, cut into 1-inch pieces 2 carrots, peeled, sliced 1 tomato, chopped 1/2 cup crumbled blue cheese 1/4 cup olive oil 2 tablespoons white wine vinegar Salt and pepper Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour. Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well. Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.

Pineapple Ham Steak

Pineapple Ham Steak

1# Pineapple, fresh, peeled, chunked
1 ham steak (3# bone in)
4 T. Honey
2 T. Brown Sugar
1 can pineapple slices in juice

In a crockpot place pineapple chunks on bottom. Add Ham Steak. In a small bowl mix honey and suagar together. Brush over ham steak. Cover with 1 can pineapple slices in juice. Turn on high 4 hours. Let simmer on warm 1 hour. Serve with Wild Rice and Roasted Asparagus/Brussel Sprouts.

Lime Butter Sauce

• 1 large garlic clove, chopped
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 stick (1/2 cup) unsalted butter, melted

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

 

 

Green Pea Soup with Tarragon and Pea Sprouts

• 2 16-ounce packages frozen petite peas, divided (do not thaw)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups sliced shallots (about 11 ounces)
• 4 cups (or more) vegetable broth
• 3 tablespoons chopped fresh tarragon, divided
• Plain nonfat yogurt, stirred
• Small fresh pea sprouts*

Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.

Cook reserved 1 cup peas in microwave until warm, about 1 minute.

Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.

Potatoes and Haricots Verts with Vinaigrette

If you're making your vinaigrette with white-wine vinegar, use 1/2 teaspoon sugar (instead of 1/4 teaspoon) to balance the higher acidity.

• 3 tablespoons Champagne vinegar or white-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 2 teaspoons salt
• 1/2 cup olive oil
• 3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
• 3/4 cup diced (1/4-inch) red onion
• 3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
• 3 celery ribs, cut into 1/4-inch dice
• 1/3 cup finely chopped fresh flat-leaf parsley

Preparation

Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.

Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.

While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.

Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.

Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette 

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. 1/2 ounce dried porcini mushrooms 1 cup boiling water 1/4 cup sherry vinegar 1/4 cup minced shallots 2 teaspoons sugar 1/4 cup extra-virgin olive oil, plus additional for brushing 2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches 8 ounces fresh goat cheese, softened 8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed Make vinaigrette: Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature. Make bruschetta: Preheat oven to 400°F with rack in upper third. Stir together remaining chopped mushrooms with softened goat cheese in a small bowl. Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry. Halve asparagus crosswise. Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes. Spread goat cheese mixture generously on toasts. To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette. Cooks' notes: •Porcini vinaigrette can be made 1 day ahead and kept at room temperature, covered. •Asparagus can be cooked 1 day ahead and kept chilled in a sealable plastic bag between towels. Bring to room temperature before serving. •Goat cheese mixture can be made 1 day ahead kept covered and chilled. Bring to room temperature before using. •Bread can be toasted 2 hours ahead and spread with cheese mixture up to 1 hour before serving.

Balsamic Root Vegetables

Balsamic Root Vegetables

Yield: Makes 6 to 8 servings Total:4 Hours, 25 Minutes

Ingredients

• 1 1/2 pounds sweet potatoes
• 1 pound parsnips
• 1 pound carrots
• 2 large red onions, coarsely chopped
• 3/4 cup sweetened dried cranberries
• 1 tablespoon light brown sugar
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup chopped fresh flat-leaf parsley

Preparation

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

Parsnip Soup with Caramelized Apples

Apples bring a mild sweetness to this rich soup, which can be made a day ahead.

Yield: Makes 10 to 12 servings

4 tablespoons (1/2 stick) unsalted butter
3 Fuji apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch cubes
2 cups chopped onions
1 carrot, peeled, chopped
2 pounds parsnips, peeled, chopped
4 cups canned low-salt chicken broth
4 cups water
1/2 cup half and half
2 teaspoons fresh lemon juice

Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add apples and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of apples to small bowl; set aside for garnish. Add remaining 2 tablespoons butter to apples in pot. Add onions and carrot; sauté until onions begin to soften, about 3 minutes. Add parsnips, broth, and water. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Cool slightly. Puree soup in 3 batches in blender until smooth. Return soup to pot. Stir in half and half and lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover soup and apples separately and refrigerate. Bring soup to simmer before using.)
Rewarm reserved apples in small skillet over medium heat. Divide soup among 10 to 12 bowls. Top with apples.

Cauliflower Soup with White Truffle Oil

2 tablespoons (1/4 stick) butter
 1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives 

Melt butter in heavy large pot over medium heat.
Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth.

Cover and simmer until cauliflower is tender, about 25 minutes. Working in batches, transfer soup to blender and purée until smooth.
Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls.
Drizzle truffle oil over. Garnish with chives.

Moroccan Couscous

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup chopped shallots
• 3 cups Chicken Stock,
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups couscous
• 1/2 cup pignoli nuts, toasted
• 1/4 cup currants

Directions

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.

Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

Ingredients

6 large boneless skinless chicken breasts, chopped into large chunks ( or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix ( or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve ( Cilantro)

OPTIONAL

2 carrots, peeled & diced (optional)
1 preserved lemons, chopped into small wedges (optional)

Accompaniment

harissa

Directions

1. PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
2. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
3. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
4. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
5. Finally add tinned tomatoes & mix well.
6. Pour the above tomato,onion & spice mix into slow cooker or tagine.
7. Add chicken & chickpeas & mix well.
8. Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
9. Give it a gentle but good stir to mix everything together well.
10. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
11. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
12. Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
13. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
14. Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.