Recipes « Chris' Recipes

Chunky Tomato Basil Soup

Written By: Chris - Mar• 11•16

Bill and I recently returned back to “winter’ after spending a month of summer in South Africa. Upon our return, we grabbed take out lunch at Perkin’s and enjoyed a small bowl of their delicious soup Download apps ipad. It was surprisingly good and had us craving more. Thick, creamy soup made with tomatoes as the primary ingredient is one of my ultimate comfort foods panopto uni bayreuth herunterladen. Classic tomato soup does not have chunks but I wanted the chunks this time because I was trying to duplicate our lunch that we enjoyed so much. This recipe is also different because I used a good amount of buttermilk and chose canned San Marzano tomatoes for the bulk of the soup freenet mail app herunterladen. The tomatoes are imported from Italy and have consistently good flavor. They have thick flesh, relatively few seeds, and a sweeter, less acidic flavor than other tomato varieties automatically download photos whatsapp iphone. Watch for them to go on special because they can be spendy. Though they are widely available at supermarkets, I have found these large cans from Costco at a value Download baby pictures for free. The reason I went for the buttermilk is because somehow I ended up with two quarts on hand when restocking the fridge and I needed to use some of it up Download current movies for free. It worked beautifully while cutting down on fat and calories, but I did use some cream because I really wanted the richness that it brings!

If you’re not feeding a crowd, or don’t wish to freeze any soup, you could easily half or even quarter this recipe spotify für laptop herunterladen. Whenever I make soup, I like to go big. It’s more fun to share and makes for a quick meal down the road.

Ingredients:

6 lb download blinkist books. Tomatoes, peeled, canned (Italian San Marzano are best)
8 14.5 oz cans Petite Diced Tomatoes (reserve for later in recipe)
1 Cup Butter
2 Onions, medium sweet, diced
2 Cups Carrots, diced
2 1/2 Cups Celery, Chopped
4 Garlic Cloves, pressed
1 Quart Buttermilk
1 Cup 1/2 & 1/2
1 Cup Heavy Cream
4 Cups Chicken Stock, homemade
1/4 Cup Sugar
2 Tablespoons Better than Bouillion, Chicken
1 Cup Fresh Basil, chopped
1/3 Cup Basil, dried
2 Tablespoons Red Pepper Flakes
Salt & fresh ground Black Pepper, to taste

In a heavy pot, (I use the church pan, but a dutch oven works perfectly for smaller batches) heat the butter app android. Chop the sweet onion, celery, and carrots into small pieces and saute them in the butter. Season with salt and pepper. Cook over medium-low heat until the vegetables begin to turn translucent and slightly browned, add the garlic cloves and cook for an additional minute or two Download codec for free.

Open the large can of tomatoes and pour them in. Stir occasionally, simmering on very low cooking for about fourty five minutes or up to an hour or more .

Add the chicken stock, stir and continue to cook on low heat for at least a half an hour.

Use the immersion blender and process the soup until it is smooth.

Add buttermilk, and half and half, continuing to blend until very smooth.

Add the diced tomatoes, herbs, sugar and soup flavoring. Season with salt and pepper to taste. Also add the cream near the end of the process to taste.

Allow the soup to cook as long as you have time for. It will begin to turn from bright red to a more orange colorI believe that the longer it can cook on low heat, the better the flavor. We enjoyed some for dinner, but I allowed it to cook on VERY low (not a boil) overnight before cooling and freezing.

Serve with with crunchy, delicious croutons or a grilled cheese sandwich. I served “flat out’s” seasoned simply with extra virgin olive oil, a bit of garllic and onion powder and a couple of kinds of shredded cheese including cheddar and mozzarella; baked in the oven until crispy!

Enjoy!

Cheers!
~Chris

Posted in Appetizer, Basics, Chicken, Main Dishes, Recipes, Side dishes, Soup, Vegetables | Comments Off

Pork Roast with Crackling

Written By: Chris - Mar• 04•16

So now that I’ve had a few days to rest and become re-acclimated into the time zone of the midwest in the USA… I’m finding myself missing much of the cuisine I enjoyed while in South Africa! I learned a lot from my new friend Nicole Van Velden, the wife of Winemaker David at Overgaauw Wine Estate in Stellenbosch where my husband Bill and I spent the month of February playing in the cellar, getting hands-on experience in his future “retirement plan” kassensysteme kostenlos downloaden. Anyways, Nicole was a gracious hostess and prepared several dishes that I look forward to trying myself. I sure hope she’ll guide me through her methods and share her recipes! Whoever said that you can’t trust a skinny chef, shouldn’t judge a book by its cover because this gal can put out an impressive spread (and yes, she eats) apps downloaden ohne anmeldung! She prepared for us an amazing traditional roasted dinner, which consisted of moist bone in pork roast, along with roast potatoes, a selection of vegetables, salad and other scrumptious stuff! What was the mystery and most appetizing parts to this meal was something they all call “cracking”! The crisp, fatty skin of the roasted pork adobe flash player für chromeen. Apparently, the world has been enjoying this unfamiliar indulgence without me! It is this luxurious, crunchy and crackling layer on top of the roast. It is not gooey and it does not feel like you’re eating fat. Everyone loved her cracking, and especially enjoyed eating it with her homemade apple sauce samsung fernseher disney plus app herunterladen!

I’ve been doing a lot of research on this little delicacy since I’ve been home. I intend to prepare a roast like her’s pictured, but I think I’ll wait to hear her method on preparing it first. Below is some of what I’ve learned in my groundwork.

Ingredients:

1 Pork Loin, bone-in skin-on with the Rind
Kosher Salt and Freshly Ground Pepper, to taste
1 Tablespoon Extra Virgin Olive Oil
Herbs you like, Tarragon, Sage, Thyme etc download panzer general for free. (I need to find out what she used!)

Pork crackling is a peculiar sought-after part of the feast. We saw first hand that when prepared right, there was a fight for the last piece!

The key to the success of this dish is patience frutiger schrift herunterladen! You’ll need to prepare the pork in a slow-cooking method to obtain a moist roast with that luxurious, crispy, crunchy crackling from the skin of the Pork. From what I’ve read, people often find getting the fat it crispy, can be the hardest.

When your roast is complete, the best treat is the crackling, that if done correctly, will come out of the oven as a thick layer of golden brown, crispy skin that is blistered and crunchy anno free full version! Apparently there are a lot of theories about crackling and how to prepare it – from salting the meat the night before, or brushing the skin with vinegar, but I believe Nicole’s method is to score the skin using a sharp knife, drying it thoroughly and then rubbing it with oil and salt, along with herbs and spices into the skin and crevices.

I found some helpful tips at this website http://lovefoodies.com/moist-roast-pork-and-crackling.html where they explain in detail how to score the roast trials fusion stretch. First score the skin, cutting parallel 1/4 inch deep cuts into the skin and underlying fat in 1-inch intervals about a cm apart -going from the thickest part of the roast to the thinnest. Start at the smallest end and pierce the knife down while dragging it over to the other side – being careful not to cut too deep or too shallow download for free. The scoring helps release the fat underneath the skin, so that as it roasts it becomes crispy.

I recall Nicole explaining that you need the pork to be very dry on top to achieve the perfect crunch. Their method instructs adding oil and salt it five to 10 minutes before putting the meat in the oven while starting the roast in an extremely hot oven to get the crackling going hörbuch illegal downloaden.

I also read that the perfect temperature for roasting pork to get good crackling is 320˚ F (160˚C) Williams-Sonoma Kitchen explains how this slow cooking allows the fat to get golden brown and crispy, gently turning the skin into the perfect crackling. I’m going with Nicole’s method once she confirms!

I also read to warm oil in a large roasting pan over medium-high heat, placing the pork fat side down, in the pan and to sear it until the skin is well browned and crackly, while some of the fat is rendered, about 10 to 15 minutes. They instruct continuing to sear the pork until it is well browned on all sides before transferring it to a platter. Next, you are to discard the fat in the pan and place the pork, fat side up, on a roasting rack in the pan. Roast until a thermometer inserted into the thickest part of the meat, away from the bone, registers 140ºF, about 1 1/2 hours. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.

I’m sure Nicole allowed her roast to rest before carving it right in the roasting pan. I’m not sure she covered it though because I would think that might create steam and mess up the crackling?? She served her amazing roast with roasted potatoes and her homemade apple sauce, that she prepared by peeling and coring apples before cutting and cooking them on the stove top with a sprinkle of honey to taste. She mashed them with a fork until smooth and boy were they good!

It all looks easy enough, but I’m waiting for further instructions from my friend before I give this roast and cracking a shot!

Watch for updates!

Cheers!
~Chris

Posted in Baked, Main Dishes, Pork, Potatoes, Recipes, Roasted , Crackling, Nicole Van Velden, Pork Crackling, Pork Loin with skin on bone in, the wife of Winemaker David at Overgaauw Wine Estate in Stellenbosch | Comments Off

Grilled Halibut Steaks

Written By: Chris - Jan• 14•16

Wild Alaskan halibut is a tender, delicious whitefish that is surprisingly easy to prepare. Halibut’s firm, white meat is ideal for grilling. It’s also great for a healthy diet enjoyed baked or grilled and not fried Download halma game for free. It’s high in protein, which is the most abundant substance in your body after water. Protien is found in every cell and it’s used to build and repair every tissue mms herunterladen telekom. Antibodies, hormones, enzymes and hemoglobin are made from protein. According to the American Heart Association Fish (particularly oily fish) contain omega-3 fatty acids, which are beneficial for the heart both in healthy people and in those who have cardiovascular disease adobe stock bilder herunterladen. I really like it’s mild flavor and firm texture.

I think that wild Halibut is best served with fresh side dishes using seasonings such as lemon, spices and herbs kreissparkasse app herunterladen. This is a really simple, but delicious preparation!

Ingredients:

2 Fresh Halibut Steaks
1 Tablespoon Extra Virgin Olive Oil, I used lemon infused
2 tablespoon lemon juice
1 Garlic Clove, pressed
2 Tablespoons Dill, fresh
2 Tablespoons Parsley, fresh
1 teaspoon Lemon-Pepper Seasoning
Salt & Pepper, to taste
Lemon wedges

Rinse fish and pat dry with paper towels msp kostenlos spielen ohne download. For the marinade, in a zip top bag, combine lemon juice, lemon oil, garlic, dill, and lemon-pepper seasoning.

Add the fish to sit and marinate for 10 to 15 minutes, up to an hour turning fillets at least once to coat it with the fresh herbs python bild herunterladen.

Preheat grill download pictures for free. Remove the fish reserving marinade and season with salt and pepper to taste. Grill the steaks for three to four minutes on each side or to desired doneness pdf bestanden downloaden op ipad. I cook until the fish flakes easily when tested with a fork, turning only once and brushing with reserved marinade halfway through. (Discard any remaining marinade.)

I served simple sides of couscous, grilled corn and lemon wedges paid apps for free android.

Bill paired this meal with a crisp 2009 Chardonnay from Cosentino program videos youtube. It went well with the sweet taste and light texture of the halibut.

Enjoy!
Cheers!
~Chris

Posted in Basics, Fish, Grilled, Halibut, Marinade, Recipes, Vegetables , Chardonnay from Cosentino, Cosentino 2009 Chardonnay, Fresh Halibut steaks, Grilled Halibut | Comments Off

Angle Hair Chicken Hot Dish

Written By: Chris - Jan• 13•16

What people in most other parts of the country call casserole, Minnesotans call “Hotdish” and according to Wikipedia, is a variety of a casserole that typically contains a starch, a meat or other protein, a canned or frozen vegetable, and mixed with canned soup. It’s history goes back to when budget-minded farm wives needed to feed their own families, using up whatever is on hand in their fridge and pantry dofus herunterladen. Hey, that’s my philosophy!

Hot dishes are filling, convenient, and easy to make but they don’t have to be filled with canned soup and frozen stuff. I prefer to choose fresh and healthy ingredients to make my version of hot dish while still representing down-home cooking. I don’t often blog them, but this is an example of what you can prepare quickly and deliciously, even if you do swap a couple of ingredients that you have Download minigames for free. I think since hot dish is served hot in a single baking dish, it should represent a lack of pretense and scream comfort food, which is all of the things that speak Minnesota. I prefer super thin pasta, which takes almost no time to cook al dente. Capellini, literally “little hairs” is a very thin variety of Italian pasta gps tracks herunterladen. Like spaghetti, it is rod-shaped, in the form of long strands. Capelli d’angelo “angel hair pasta” in English is an even thinner variant of capellini but you could literally use any kind of noodle you like.

Ingredients:

1/2 Onion, sliced thin
1/2 Cup Mushrooms, sliced (optional)
2 Celery Stocks, sliced thin
2 Cups Chicken, cooked and chopped
2 Garlic Cloves, pressed
Olive Oil, divided
Salt & Pepper, to taste
2 Cups Chicken Stock, I use homemade
1/2 Cup Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
2/3 Cup Roasted Bell peppers, sliced
3 Cups Spinach, fresh
6 oz download from facebook videos. Angle Hair Pasta, cooked al denta
4 oz. Burrata or Mozzarella Cheese
1 Cup Red Pasta Sauce
1 Cup Parmesan Cheese, divided
1/3 Cup Seasoned Bread Crumbs
1/3 Cup Panko Bread Crumbs
Basil, fresh

Start by chopping your veggies. I prefer the celery on a mandoline, so they are sliver thin rather than crunch in this dish.

I like to keep these red peppers on hand facebook video to mp3. I do like the char of roasting peppers on a gas stove, but when I’m short on time (or out of fresh peppers) the jarred version can come in awfully handy. If you can’t find the TASSOS brand, try different brands because versions are preserved in an acidic brine, so the flavor is different from a homemade roasted pepper hintergrundbilder downloaden gratis. You will lose a little bit of the char and the peppers sometimes take on some tang and can be super smoky, while others are almost pickled.

Saute the onions that have been seasoned with salt and pepper in a bit of olive oil until they are translucent and caramelized. Add the garlic and cook an additional minute or two before adding the peppers to combine. Set aside. Cook the mushrooms in the same pan and set aside download rust for free.

Cook the chicken, seasoned with salt and pepper and olive oil in the same pan over medium heat. Chop and set aside. Meanwhile, cook the pasta. To avoid mushy baked pasta, seriously undercook the pasta in its boiling phase because the pasta’s going into a hot sauce in a hot oven, it’ll continue to cook long after it’s been drained Farming simulator game for free. You’re looking for a semi-raw texture—even firmer than al dente pasta. Drain without rinsing.

Combine the cooked onions and pepper with the chicken and add the fresh spinach and pasta. Toss with half of the parmesan cheese.

Next, make a roux by cooking the butter in the pan drippings until melted and hot music from youtube videos. Stir in the flour until no lumps remain and the mixture is smooth and cook until a light brown color is reached. Stir in the chicken stock while whisking to create a gravy. Once thickened, stir in the cream and season to taste with salt & pepper. Preheat the oven to 350 degrees.

Pour the pasta mixture into a dish that has been sprayed with non-stick spray and place the large chunks of cut burrata cheese sporadically over the top herunterladen. (I placed mushrooms on only half of the dish)

Pour the gravy evenly over the entire dish and then dollop the red sauce around the cheese pieces. Top with the bread crumbs mixed with the rest of the parmesan cheese and julienned basil.

Bake the pasta dish for about 15 to 20 minutes uncovered. It usually won’t acquire that golden, bubbling crust in the regular oven, so once it’s hot through, place it under the broiler and watch it closely for a couple of minutes to achieve that deep brown layer on top. Broiling the casserole will inevitably result in a few crunchy, crispy noodles toward the top, which adds great texture!

Allowing the dish to hang out for five to 10 minutes after cooking will give the sauce a chance to settle into the pasta.

Bill paired our dinner with an awesome Cabernet Sauvignon from Pine Ridge.

Enjoy!
Cheers!
~Chris

Posted in Baked, Basics, Broiled, Brunch, Chicken, Gravy, Main Dishes, Pasta, Recipes, Side dishes, Vegetables , Angle Hair Chicken Hot Dish, Cabernet Sauvignon from Pine Ridge, casserole, Minnesotans call "Hotdish" | Comments Off

Butterflied, Baked Herb Cornish Hens

Written By: Chris - Jan• 12•16

I don’t know why people only serve Cornish hens on special occassions. A cornish hen typically commands a higher price per pound than chickens, despite a shorter growing span of 28 to 30 days, as opposed to 42 or more for regular chicken. But although rumored to be expensive in comparison, I’ve found them locally for about two or three dollars each.

They consist of tender, light meat and are conveniently sized for single servings word pc. The novelty of a tiny chicken seems to be the biggest appeal to these miniature birds that resemble miniature roasting chickens, which is basically what they are. According to the U.S. Department of Agriculture, Cornish hens are simply a particular breed young, immature chickens weighing between 1 to 2 lbs. In the United States, a Cornish game hen, also sometimes called a Cornish hen, poussin, Rock Cornish hen, or simply Rock Cornish, is a hybrid chicken sold whole in grocery stores klassische klingeltöne kostenlos downloaden. Though the bird is called a “hen”, it can be either male or female.

The most notable trait is the tenderness of their meat, and the way it can accommodate marinades or quickly absorb the flavors of a spice rub. I’ve been wanting to prepare a couple of them that have been rolling around my freezer and recently prepared this easy and tastey version.

Ingredients:

2 Cornish Game Hens
1 Tablespoon Thyme, dried
1 Tablespoons Rosemary leaves, dried
2 Tablespoons Onion Powdeer
1 teaspoon Paprika
1 teaspoon Poultry Seasoning
1 Tablespoon Coarse Salt
1/2 teaspoon White Pepper, ground
1 Tablespoon Extra-Virgin Olive Oil

Roasted Cornish hens are great stuffed, of course, but for quicker cooking, butterfly them windows blickpunkt bilder herunterladen. Butterflying simply means removing the backbone so the hen can be opened up like a book and laid flat. The greater surface area exposed when the birds are flat allows them to cook faster.

Wash and pat dry the hen Download the sims 4 for free. To butterfly a Cornish hen, place it back side up on a cutting board and cut closely along one side of the backbone using a poultry shears. Repeat on the other side; discard backbone.

Turn breast side up and remove the wing tips herunterladen. Open the bird so the drumsticks point out. Press the breastbone firmly to flatten and tie the legs together with cooking string.

Place herbs into a mortar or a blender and muddle until finely chopped or ground.

Rub birds with olive oil and season generously with the herbs bildbearbeitungsprogramm herunterladen. sprinkle with additional salt.

Place the birds in a dish and cover with plastic wrap. Refrigerate for at least two hours or overnight if you have thee time. Before cooking, remove the hens from refrigerator and bring to room temperature for about an hour do not download firefox pdf but open it. Preheat oven to 400 degrees.

I prefer a crisp skin so I seared them on both sices in a piping hot pan. Then place them into a baking dish before roasting in the oven until cooked through, about 30 minutes. The meat thermometer should read 165 degrees when placed in the thigh lieder aus youtube herunterladen legal.

Remove from oven and let stand at least 10 to 15 minutes before serving.

For a side dish, I roasted some baby carrots until solft to serve along with asparagus. Coat peeled carrots lightly with olive oil and seson with salt and pepper. Bake in the hot oven turning until browned and softened slightly. Remove and set aside herunterladen.

Using the same skillet as the chicken, cook chopped shallot until they become translucent and slightly caramelized. Add in the asparagus and carrots and cook on high for about two to four minutes and the greens become tender.

Stir in about 1/2 cup of white wine, stirring gently to loosen pan bits download phototan-app for free. Cook over high heat until sauce is formed and wine is almost reduced.

Add about a tablespoon of butter and stir until melted.

We enjoyed this meal with an au gratin potato dish, and paired with a wonderful 2010 Petite Syrah made by Mitch Cosentino at PureCru.

Enjoy!
Cheers!
~Chris

Posted in Baked, Blackened, Chicken, Helpful Hints, Main Dishes, Potatoes, Recipes, Side dishes, Vegetables , 2010 Petite Syrah made by Mitch Cosentino at PureCru, au gratin potatos, butterflied Roasted Cornish hens, Roasted Cornish hens | Comments Off

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Chris' Recipes

Chunky Tomato Basil Soup

Pork Roast with Crackling

Grilled Halibut Steaks

Angle Hair Chicken Hot Dish

Butterflied, Baked Herb Cornish Hens

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