Recipes published in ‘Hors DOeuvres Dips’

Kitchi-Jigagamanj-Nabo (Shallot Soup)

Recipe

24 Mar

KITCHI-JIGAGAMANJ-NABO (SHALLOT SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Native
Algonquin Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Shallots
8 c Water
3/4 c Watercress
1 1/2 ts Salt
1/4 ts Black pepper

Finely chop the shallots. Put all the ingredients
into a soup pot simmer for 45 minutes. Season
serve.

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Filed under: Appetizers, Hors DOeuvres Bruschetta.., Hors DOeuvres Dips

Southwest Chicken Salad

Recipe

16 Oct

Title: SOUTHWEST CHICKEN SALAD
Categories: Meats
Yield: 4 servings

4 boneless skinless chicken
-breast halves (1 lb)
1 ts olive oil
1 tb chili powder (or more)
Shredded romaine lettuce
3 md white grapefruit, peeled
-and segmented
Citrus-Pineapple Salsa

Rub chicken breast with oil. Pat chili powder onto chicken. Over medium-hot
coals, grill chicken
5 minutes on each side or until no longer pink in center. (Or, saute chicken
in 1 tb hot oil in large
skillet over medium heat, about 5 minutes on each side, or until no longer
pink.) Meanwhile, on
plates, divide lettuce and grapefruit segments. Diagonally cut each chicken
breast into slices;
reassemble breasts atop greens mixture on each plate. Spoon some
Citrus-Pineapple Salsa on
salads. Pass remaining salsa. Makes 4 servings.

The Tampa Tribune, February 1, 1996

MMMMM

Filed under: Hors DOeuvres Bruschetta.., Hors DOeuvres Dips, Spreads

Fresh Tomato Soup

Recipe

11 Feb

Fresh Tomato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tomatoes; Medium Size OR
2 Pounds Italian Plum Tomatoes
1 Onion; Chopped
1 Celery; Stalk, Chopped
2 Cups Chicken Broth
1 Tablespoon Tomato Paste
1/2 Teaspoon Basil; Dried
1/4 Teaspoon Pepper; Freshly Ground
1/2 Teaspoon Salt
1/2 Cup Yogurt

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients
except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and
seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.

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Nutr. Assoc. : 1669 0 1091 87 0 327 275 999 0 1516

Filed under: Hors DOeuvres Dips, Spreads

Luxe Bay-Scallop Stew

Recipe

30 Oct

LUXE BAY-SCALLOP STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt Pepper to taste
2 oz French Green Beans, blanced
– cut into 1-1/4″ peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops

[ * peeled and cut into medium dice] [ ** stalks and
outer layer removed, then cut into medium dice] [***
may substitute 2 cups clam juice plus 2 cups water]

I. Tie fresh basil, dill, and taragon in cheesecloth.
Save a little extra for garnish

II. Heat olive oil over low heat in a large saucepan
with carrot, onion, and fennel. Stir occasionally
until vegetables are softened but not brown. Add leek,
garlic and saffron and cook and stir until soft. Add
fish broth and herb sachet. Bring both to a simmer,
cook for 5 minutes, then add vinegar and season to
taste with salt and a little cayenne. Strain 2 cups of
broth into a small saucepan. Reserve the remaining
broth and vegetables.

III.Meanwhile, heat water in a small saucepan. When
it boils, add 1 tablespoon salt and green beans. When
just tender, transfer then to a bowl of cold water
with a slotted spoon. Add the diced potato and cook
until just tender. Drain. Prepare tomato. (Recipe
may be done ahead to this point.)

IV. To finish the dish, divide the green beans, potato
and tomato among six soup bowls or plates. Reheat the
broth and vegetables. Heat broth in small pan. When
it simmers add the scallops. Cook only a minute or
two, then portion oout the vegetables and broth. Add
scallops and their broth. Garnish with a sprinkling of
coarsly chopped basil, dill, and tarragon. Serve at
once. ~from the Luxe (24 E. 21st St., NY,NY), chef
Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993

posted by Bud Cloyd

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Filed under: Hors DOeuvres Bruschetta.., Hors DOeuvres Canapes, Hors DOeuvres Dips, Mangoes

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Recipes published in ‘Hors DOeuvres Dips’

Kitchi-Jigagamanj-Nabo (Shallot Soup)

Southwest Chicken Salad

Fresh Tomato Soup

Luxe Bay-Scallop Stew

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