Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

Roasted Butternut Squash Soup:

• 1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Italian sausage, removed from the casing
• 1 cup small dice onion
• 1/2 cup small dice carrot
• 1/2 cup small dice celery
• 1/2 cup small dice leeks
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 2 teaspoons apple cider vinegar
• 11/2 quarts chicken stock
• 2 teaspoons maple syrup
• 1 teaspoon fresh chopped sage leaves

Roasted Parsnip Soup:

• 1 pound parsnip, peeled and roughly chopped
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon freshly cracked white pepper
• 1/4 cup diced ham
• 1 cup small dice onion
• 1/2 cup small dice carrots
• 1/2 cup small dice celery
• 1/2 cup small dice leeks
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 2 teaspoons white vinegar
• 11/2 quarts chicken stock
• 2 teaspoons honey
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup heavy cream

Tarragon Oil:

• 1/2 cup tarragon leaves
• 1/2 cup olive oil

Directions:

To make the Roasted Butternut Squash Soup:

Preheat the oven to 425 degrees F.

Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender.

Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage.

Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Keep warm until serving.

To make the Roasted Parsnip Soup:

Preheat the oven to 425 degrees F.

Place the chopped parsnips into a medium-size mixing bowl. Drizzle the parsnips with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of fresh cracked white pepper. Line a sheet pan with parchment paper or aluminum foil and place the parsnips on top of the sheet pan. Set the sheet pan into the oven and roast for 30 to 35 minutes, or until the parsnips are lightly caramelized and tender.

Remove the parsnips from the oven and set aside. Place a 1-gallon saucepan over medium high heat. Add the remaining tablespoon of olive oil to the pan and caramelize the ham. Cook, stirring often until the meat is caramelized, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the parsnips in the pan with the honey and thyme.

Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the cream to the soup and return the soup to a clean saucepan and keep warm until ready to serve.

To make the Tarragon Oil:

Place a 1-gallon saucepan filled with water over a medium-high heat and bring to a boil. Blanch the tarragon leaves in the boiling water for 5 to 10 seconds. Remove from the water and place in a bowl of ice water to shock. Pat the tarragon leaves dry with paper towels and place in a blender. Pour the oil over the tarragon leaves and puree on low speed for 30 seconds. Place the tarragon oil in a non-reactive container. The oil will keep for weeks refrigerated in an airtight container.

To serve:

Using 2 half-cup measures, each filled with 1 of the soups, pour the soups side by side, simultaneously into a small heated soup cup or bowl. Drizzle with 1 tablespoon of the tarragon oil and serve immediately.

Serves 6 to 8.

Nutrition:

Substitutions:

I omitted the meat in both soups and also used dried herbs (except the tarragon). I only added 1 quart of chicken stock to each soup. Even with the extra liquid (the milk) in the parsnip soup, it was thicker than the squash soup. I really liked the parsnip soup though, but I’ve had better butternut squash soup. Together though, they complimented each other very well and the tarragon oil was delicious.

Recipe courtesy of Emeril Lagasse.

Read my review of this recipe.

Ingredients:

• 1 box (8 ounces) cannelloni or manicotti (about 12 shells)
• 1 cup ricotta cheese
• 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 egg yolk
• 1/2 cup chopped fresh basil leaves
• 1 pound lump crab meat
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• Pinch freshly grated nutmeg

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Giada DeLaurentiis.

Read my review of this recipe.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock, milk, or combo
• 2 cups cheddar or jack cheese, shredded
• 8 ounces Velveeta, cubed

Directions:

Melt the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don’t allow it to brown. Gradually whisk in the chicken stock or milk and simmer for 8 minutes to thicken. Once you have a good base, fold in cheese; mix until completely melted into a sauce.

Makes about 2 cups.

Nutrition:

Substitutions:

Great sauce for nachos!

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 pound whole-wheat penne pasta
• Salt
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, cracked from skin and sliced
• 1 red onion, finely chopped
• 1 head cauliflower, stem removed and chopped
• 1 cup chicken stock
• 4 sprigs fresh rosemary, leaves stripped and finely chopped
• 3/4 cup grated Romano, 3 generous handfuls
• Salt and black pepper

Directions:

Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

Serves 4.

Nutrition:

Substitutions:

The cauliflower would make good soup, but just doesn’t work as pasta sauce.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3  cups  powdered sugar
• 2/3  cup  unsweetened cocoa
• 2 teaspoons instant espresso powder, dissolved in 2 tablespoons hot water
• 2  teaspoons  vanilla extract
• 1/2  cup  butter, softened
• 3  to 4 tablespoons milk or cream

Directions:

Whisk together sugar and cocoa in a medium bowl. Combine espresso and vanilla.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in milk, 1 tablespoon at a time, until smooth and mixture has reached desired consistency.

Makes enough icing to cover a 9×13 cake.

Nutrition:

Substitutions:

I added an extra cup of powdered sugar to get the proper consistency.

Recipe courtesy of My Recipes

Read my review of this recipe.

Ingredients:

• 2/3 cup brown rice
• 2/3 cup wild rice
• 3 cups low-sodium chicken broth
• 1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)
• 10 large basil leaves, sliced into ribbons (about 1/3 cup)
• 1/4 cup minced red onion
• 1 teaspoon finely grated orange zest
• 1/3 cup balsamic vinegar
• 2 tablespoon orange juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon salt

Directions:

Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.

When rice is cool, add orange slices, basil, red onion, and orange zest; mix to incorporate.

Combine the vinegar, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.

Pour over rice mixture and toss to incorporate.

Serves 6.

Nutrition:

Substitutions:

I used all brown rice.

Adapted from Ellie Krieger.

Read my review of this recipe.

Ingredients:

• 1 pound green beans, trimmed
• 2 orange slices
• Salt and pepper, to taste

Directions:

In a skillet, bring 1/2-inch water to a boil with green beans and pieces of orange slices. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 4 (6 ounce) portions salmon fillets
• Extra-virgin olive oil, for brushing fish
• Salt and pepper
• 1/2 cup dry white wine or chicken broth
• 1/2 cup balsamic vinegar
• 2 tablespoons orange juice
• 2 teaspoons lemon juice
• 2 tablespoons brown sugar or honey

Directions:

Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.

While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper. Drizzle glaze over salmon fillets.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 pound dried black beans
• 4 cloves garlic, peeled
• 2 onions, roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 1/4 bunch fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 2 sprigs fresh oregano or 1 teaspoon dried oregano
• 2 tablespoons ground cumin
• 1 smoked ham hock
• 1 jalapeno, split
• 1 3/4 quarts low-sodium chicken stock
• 2 bay leaves
• Kosher salt and freshly ground black pepper

Crema:

• 1 cup sour cream
• 2 teaspoons lime zest
• Lime wedges, for garnish
• Cilantro sprigs, for garnish

Directions:

Pick through the beans and discard any debris – wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro for a minute or two, until very wet.

Set a large pot over medium heat and add olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, stock, and bay leaves. Slightly cover and simmer for 3 hours until beans are tender.

When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.

Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.

Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

Serves 6.

Nutrition:

Substitutions:

I didn’t add the ham hock, but for the smokey flavor, added a splash of liquid smoke.

I gave this a thumbs up, but not really for the soup… it’s a great base for tacos, a great dip for tortillas, or great on a sandwich with some shredded chicken.

Recipe courtesy of Tyler Florence.

Read my review of this recipe.

Ingredients:

• 2 1/4 cups whole milk
• 6 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 large egg
• 2 large egg yolks
• 5 ounces bittersweet chocolate, melted and still warm
• 2 tablespoons unsalted butter, cut into 4 pieces, at room temperature
• 1 teaspoon pure vanilla extract

Directions:

Have six ramekins or pudding cups, each holding 4 to 6 ounces (1/2 to 3/4 cup), at hand.

Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a medium heavy-bottomed saucepan.

While the milk is heating, put the cocoa, cornstarch and salt into a food processor and whir to blend.  Turn them out onto a piece of wax paper, put the remaining 3 tablespoons sugar, the egg and egg yolks into the processor and blend for 1 minute.  Scrape down the sides of the bowl, add the remaining 1/4 cup milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.

With the machine running, very slowly pour in the hot milk mixture.  Process for a few seconds, then put everything back into the saucepan.  Whisk without stopping over medium heat – making sure to get into the edges of the pan – until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes).  You want the pudding to thicken, but you don’t want it to boil, so lower the heat if necessary.

Scrape the pudding back into the processor (if there’s a scorched spot, avoid it as you scrape) and pulse a couple of times.  Add the chocolate, butter and vanilla and pulse until everything is evenly blended.

Pour the pudding into ramekins.  If you don’t want a skin to form (some people think the skin is the best part), press a piece of plastic wrap against the surface of each pudding to create an airtight seal.  Refrigerate for at least 4 hours.

Serves 6.

Nutrition:

Substitutions:

I used semi sweet chocolate chips, which I forgot to melt. Oops!

Recipe courtesy of Dorie Greenspan.