CHILLED BROCCOLI SOUP WITH PORCINI AND

Recipe By : CHEF DU JOUR SHOW #DJ9332
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the Soup:
2 tablespoons olive oil
4 tablespoons diced shallots
Salt and pepper to taste
2 cups peeled, cubed potatoes
3/4 gallon chicken stock
4 cups broccoli, blanched
For the Garnish:
1/4 cup fresh Porcini mushrooms
1 teaspoon finely chopped chives
Coarse sea salt to taste
White pepper to taste
1 teaspoon extra virgin olive oil
For the Ricotta Toasts:
4 thin slices Tuscan bread
1 tablespoon Ricotta Salata
Cracked black pepper to taste

Preparation of the Soup:
In a heavy sauce pan, heat the olive oil and add the diced shallots.
Sweat and season with salt and pepper over a medium flame. Once
shallots become translucent, add the cubed potatoes and sweat for three
minutes. Add the chicken stock. Bring to a boil and simmer for 1 1/2
hours over medium heat. Remove and puree with an upright blender.
Add the blanched broccoli to the puree while blending. Season, strain
through a fine strainer and ice immediately. Serve ice cold. Preparation
of the Garnish:
Slice the Porcini on a very sharp Japanese mandoline and add chives,
salt, pepper, and extra virgin olive oil.

Preparation of the Ricotta Toasts:
Dry toast the bread until crispy and golden brown. Cool and spread
ricotta on the toast. Grind black pepper on top and serve with
marinated Porcini to finish.
Yield: 1 gallon soup and 4 garnish

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NOTES :

Title: Strawberry Cream Pie
Categories: Pies
Yield: 6 servings

1 ea 9-inch baked pie crust
1 ea recipe cream filling
1/2 cup Almonds, slivered, toasted

———————— Cream Filling————————————
3 tb cornstarch
1/2 ts salt
1/2 c sugar
3 tb flour
2 c milk
1 egg, slightly beaten
1/2 c whipping cream, whipped
1 ts vanilla

————————–Fresh strawberries Glaze————————–
1/2 c fresh strawberries
1/2 c water
2 ts cornstarch
1/4 c sugar

DIRECTIONS FOR CREAM FILLING:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix first 4 ingredients. Gradually stir in
milk. Stirring constantly, bring to a boil; reduce heat and cook and
stir till thick. Stir a little of hot mixture into egg; return to
remaining hot mixture. Bring just to boiling, stirring constantly.
Cool, then chill. Beat cream filling well; fold in whipped cream and
vanilla.

DIRECTIONS FOR PIE:
~~~~~~~~~~~~~~~~~~~
Toast almonds until lightly browned, then sprinkle over the bottom of
the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2
cups of the strawberries. Pile atop filling.

DIRECTIONS FOR GLAZE:
~~~~~~~~~~~~~~~~~~~~~
Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and
cornstarch; gradually stir into berry juice. Cook, and stir till
thick and clear. Cool slightly; pour over halved strawberries. Keep
refrigerated till serving time.

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Title: Paulo Luigi’s Pasta Fagioli
Categories: Soups, Pasta, Italian
Yield: 8 Servings

1 lb White beans (Navy or
-Northern)
2 tb -4 tbsp. olive oil
1 md Onion; chopped fine
2 Garlic cloves; minced
4 -5 fresh basil leaves
2 tb Tomato paste
1 tb Flour
Black pepper
1 Crushed red pepper
Salt
1 pk Tubetti or Rottel noodles
-(12 oz pkg.)

This recipe was handed down to me from my mother. It
can be made with canned beans to save time. Use 4
cans to 1 pound dried. Soak beans overnight in a 5
quart pot (kettle), in twice as much water as beans.
The next day drain the beans, add fresh water just
covering the beans and boil until beans are cook (1
1/2 hours). Water level must remain above the beans.
Stir occasionally, for best results use a wooden
spoon. Keep beans warm. Generously coat a frying pan
with olive oil. Add onion and saute until translucent.
Add garlic and basil leaves. Saute 1-2 minutes,
stirring constantly. Add 1 tablespoon flour and cook
for one minute. Add 1/2 cup water, stir until
thickened (1-2 minutes). Add tomato paste, stir until
dissolved. Remove from heat and add to still warm
beans. For desired thickness add water. Stir until
mixed, adding peppers and salt to taste. Simmer over
low heat for 15 minutes stirring occasionally. Cook
pasta al dente (4-5 minutes). Drain and cool. Set
aside. Before serving, place pasta in the bottom of a
soup bowl. Add hot bean mixture. Mix and garnish with
parsley. Serves 6-8.

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Title: Vichyssoise
Categories: Soups/stews
Yield: 4 servings

4 tb Butter 3 c Sliced potatoes
1 Onion, diced 1 tb Soy sauce
2 Stalks celery, sliced 1 c Cream
2 Large leeks, chopped 2 tb Chives
1 qt Chicken broth

Melt butter; add onion, celery, and leeks; cook 20 minutes. Place in sauce
pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer.
Simmer until potatoes are soft. Puree soup; add soy sauce. Chill; stir in
cream. Reseason if necessary; garnish with chives to serve.

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Title: MERRY SPRITZ COOKIES
Categories: Cookies
Servings: 72

1 Foil-wrapped bar NESTLE
-Premier White baking bar
-(2 oz)
3/4 c Butter or margarine,
-softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c All-purpose flour
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz)

Preheat oven to 350’F. In small saucepan over low heat, melt Nestle
Premier White baking bar; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in
egg and vanilla extract. Blend in melted baking bar. Gradually beat in
flour. Place dough in cookie press fitted with desired plate. Press dough
onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet
chocolate Rainbow Morsels.

Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets;
cool completely.

Makes about 6 dozen cookies.

MMMMM

White Chili

Recipe By : Lori Varela
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Whole Boneless Skinless Chicken Breasts — cut into 1/2″
cubes
2 Cups Chopped Onions
2 Medium Green Bell Peppers — seeded chopped
2 Garlic Cloves — minced
2 15.5 Oz Cans Great Northern Beans, — drained rinsed
1 Can Ready-To Serve Chicken Broth — (14 1/2 oz)
2 Cans Chopped Green Chiles, Drained — (4.5 oz)
1/4 Teaspoon Cumin

Spray nonstick Dutch oven or large skillet with cooking spray. Heat over
medium-high heat until hot. Add chicken, ionions, bell peppers and
garlic; cook until chicken is no longer pink. Add remaining
ingredients. Bring to a boil reduce hear; simmer, uncovered, 10-15
minutes or until sauce thickens slightly

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Title: Delicate Whole-Wheat Pasta
Categories: Pasta
Servings: 8

1 c Flour, whole-wheat pastry
1 t Salt
1 c Flour, unbleached
2 ea Eggs
2 t Olive oil
2 T Water; (more as needed)

Sift flours and salt together into a large mixing bowl or food processor.
Add the eggs and oil, and work together until you have a moderately
sticky lump (if working by hand) or a grainy mixture (if working with a
food processor). Add 2 T. water, and work the dough until you have a
fairly firm lump. Add a little more water or flour as needed to get a
good-feeling texture.
If working by hand, don’t try to reincorporate the flakes that fall off
the main lump. Knead the dough gently for 5 minutes, wrap in a damp dish
towel, and let it rest 30 minutes to an hour.
Divide the dough into 8 parts and roll out very thin with a rolling pin
or pasta roller. It will thicken and shrink a bit after the rolling, so
roll a little thinner than you want it to end up.
Makes 24 lasagna noodles, or enough spaghetti/fettucine for 8.

—————————————————————————–

Title: Couche-Couche
Categories: Snacks
Servings: 6

2 c Cornmeal (preferably yellow)
1 1/2 ts Salt
1 ts Baking powder
1 1/2 c Milk or water
1/4 c Lard, melted and heated hot

{ Submitted by Eunice F. V. Dedebant }

Use a heavy iron pot or skillet. Mix the cornmeal, salt, baking powder and
milk thoroughly and put into the heated shortening. Let a crust form. Give
a good stir and lower the heat to simmer. Cover and cook for 15 minutes,
stirring occasionally.

Serves 6.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

Posted by Fred Peters

MMMMM

PETER’S CREAM OF PUMPKIN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Holiday
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Safflower oil
1 lb Pumpkin, fresh
-cut in chunks,
-ÿÿCanned Pumpkin
1 Yellow onion
– peeled and chopped
1 sm Garlic clove
– peeled and crushed
2 Celery stalks — chopped
1 Stalk fresh thyme — -ÿÿ
1/2 ts -Dried thyme
1/2 Bay leaf
5 c Chicken broth
1 1/2 tb Low-fat white cheese
-Such as cottage cheese,
– farmer’s cheese,
– cream cheese or ricotta
1 tb Non-fat powdered milk
1/2 c Parsley, chervil and chives
– (minced)

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and the
pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
fine strainer back into saucepan and return to boil. If it seems too thick,
thin with a little hot broth or water. (Can be made to this point up to 2
days in advance and refrigerated, loosely covered.) Before serving, reheat
soup to boiling. Pour back into the blender and add the cottage cheese and
powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
each. Serve immediately.

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Tiramisu

Recipe By : Bobb1744@aol.com
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Chocolate
Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups espresso — at room temperature
1/2 cup sugar
1/4 cup brandy
2 egg yolks
1 pound mascarpone cheese*
21 to 24 ladyfinder cookies
4 ounces semisweet chocolate — shaved
1 cup whipping cream
1/4 teaspoon vanilla
2 tablespoons confectioner’s sugar
cocoa powder — for dusting

Stir the espresso, sugar and brandy together until the sugar dissolves.
Remove 1/3 cup of the mixture and set the rest aside. Whis the egg yolks into
the 1/3 cup of coffee mixture. Add the mascarpone and whisk together until
smooth, do not overmix or it may separate. Line a 9 1/2×5 1/2″ loaf pan with
a large sheet of wax paper. Dip the ladyfinders into the reserved coffee
mixture, one at a time, briefly. Place them crosswise in the prepared pan.
|Continue until the bottom of the pan is lined. Spread on half of the cheese
mixture. Sprinkle with 2 oz. of the chocolate. Repeat for the next layer. Top
off with a final layer of ladyfingers. Fold the wax paper over the top and
cover tightly with plastic wrap. Refrigerate at least 6 hours.
Invert the chilled loaf onto a serving platter. Remove the wax paper. Place
the cream, vanilla and confectioner’s sugar in a bowl and whip until stiff.
Spread whipped cream all over loaf and decoratively with a pastry bag. Place
the cocoa in a fine strainer and dust the top. Slice and serve.

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NOTES : A great dessert recipe from Jeff Smith’s “Cook Italain” cookbook.
*Mascarpone cheese can be found in an Italian deli.