Broccoli Blue Soup

Broccoli Blue Soup


INGREDIENTS:

2 cups finely chopped broccoli
1 small onion, finely chopped
3 cups chicken or turkey broth
2 cups milk or half-and-half
3 cups finely chopped cooked potatoes (1 cup potato water reserved)
Salt and freshly ground pepper, to taste
3 ounces crumbled blue cheese
Dash of paprika or 1 teaspoon chopped parsley, to garnish


TO PREPARE:

In a 3-quart pot, cook broccoli and onion in broth and reserved potato water. Add milk and potatoes and simmer. Do not let mixture boil. Season with salt and pepper. Add blue cheese just before serving, stirring until it melts. Garnish individual servings with a dash of paprika or a sprinkle of parsley.


NOTE: For a smoother texture, whirl soup in a blender or food processor.

Tortilla Soup

Tortilla Soup


INGREDIENTS:

6 tablespoons vegetable oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded or cubed
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Monterey Jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
2 corn tortillas, sliced and fried crisp


TO PREPARE:

Heat oil in a large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with Monterey Jack, avocado, sour cream, and tortilla chips.

Basic Gumbo File

Basic Gumbo File


INGREDIENTS:

3 quarts water
1 onion, quartered
3 cloves garlic
1/2 bell pepper
3 tablespoons oil or bacon drippings
3 tablespoons flour
1-1/2 teaspoons salt
Pepper
Oysters (1/2 pint and up)
Shrimp (2/3 pound and up)
1 teaspoon filé


TO PREPARE:

Let vegetables simmer in water until they fall apart. Mash on plate, discarding pepper skin. Return pulp to water. Make dark roux of oil and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook 15 minutes; then add oysters and simmer 5 more minutes. File should be added after gumbo is removed from heat, just before serving. Allow to stand 5 minutes after stirring in file.

The roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters.


HOW TO MAKE A ROUX:

Melt the butter, shortening or bacon drippings in a thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the roux and start over. Even a slightly burned roux will ruin a savory dish.

Tangy Bay Shrimp Chowder

Tangy Bay Shrimp Chowder


INGREDIENTS:

1/2 cup butter (1 cube)
1 large onion, coarsely chopped
2 cups celery (4 stalks), finely chopped
3 cups mashed potatoes (3 potatoes, peeled, cut into thirds, boiled and mashed. Do not whip.)
2-1/2 cups half and half
1 cup dry white wine
1-1/2 pounds cooked bay shrimp, divided
Salt and white pepper
Shrimp, parsley and chopped green onion for garnish


TO PREPARE:

In a large stockpot over medium heat, melt butter. Add onion and celery. Sauté until softened (about 8 minutes). Add potatoes and half and half and stir. Stir in wine and pepper. Reduce heat to medium low. Heat 10 minutes, stirring frequently. (Soup base may be made ahead.)

Just before serving, stir in 1 pound shrimp and simmer 5 minutes. If soup is too thick, thin with 1/2 cup of half and half. Garnish and serve with remaining shrimp, parsley and green onion.

Rosemary Potato Tart

Rosemary Potato Tart


INGREDIENTS:

2 to 2-1/2 pounds baking potatoes, peeled if desired
1 tablespoon olive oil
1-1/2 teaspoons fresh rosemary, minced
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 tablespoons butter, melted
1 teaspoon minced garlic


TO PREPARE:

Slice potatoes very thin and place in a large bowl of ice water. Set aside.

Coat the inside of a cast-iron skillet or springform pan with olive oil. Arrange 1/4 of the potato slices, overlapping, to fill bottom of pan. Sprinkle with 1/2 teaspoon rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons butter. Repeat layers with remaining ingredients, topping the last layer with minced garlic.

Bake in a 450-degree oven for 45 minutes. Loosen sides of tart with a knife and invert onto a platter. Cut into wedges for serving.

Chevre Zucchini Gratin

Chevre Zucchini Gratin


INGREDIENTS:

2 pounds zucchini, cut diagonally into 1/4-inch slices
3 tablespoons unsalted butter
1 large onion, halved and thinly sliced
salt
freshly ground pepper
8 ounces chevre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs


TO PREPARE:

Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.
Melt butter in a skillet. Add onion and sauté until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.
Crumble chèvre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.


NOTE: Chèvre Zucchini Gratin may be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Louisiana Red Beans and Rice

Louisiana Red Beans and Rice


INGREDIENTS:

1 cup red beans, washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 tablespoons parsley, chopped
1 large bay leaf, crushed

TO PREPARE:

Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1-1/2 to 2 hours. Add onion, garlic, celery, and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add heated water. Two tablespoons of sugar improve the whole effect. Serve on mounds of rice. A Louisiana treat!

Wild Mushroom Soup

Wild Mushroom Soup


INGREDIENTS:

2 medium shallots, minced
1 tablespoon olive oil
1 tablespoon butter or margarine
8 ounces fresh shiitake mushrooms, sliced
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh button mushrooms, sliced
1 tablespoon flour
1/3 cup vermouth
2 cups beef stock
1/2 cup water
Salt and pepper to taste
1/4 teaspoon minced fresh rosemary
1/4 cup sour cream
1/4 cup chopped fresh parsley
2 tablespoons sliced almonds, toasted


TO PREPARE:

* Saute the shallots in the olive oil and butter in a saucepan until tender. Add the mushrooms; mix well.

* Saute until the mushrooms are tender and most of the liquid has been absorbed. Sprinkle with the flour. Cook for 2 to 3 minutes or until mixed, stirring constantly. Stir in the vermouth. Add the beef stock, water, salt and pepper; mix well.

* Simmer for 30 minutes. Stir in the rosemary.

* Ladle into soup bowls. Top each serving with sour cream, parsley and almonds.

* Variation: Dry white wine may be substituted for the vermouth.

Stuffed Italian Tomatoes

Stuffed Italian Tomatoes



INGREDIENTS:

8 large tomatoes
3 tablespoons olive oil
1 cup onions (1 large onion), chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 egg yolks, beaten
1/2 cup parsley, chopped
1/2 cup mozzarella cheese, grated
2/3 cup freshly-grated Parmesan cheese
1/2 cup almonds, toasted and slivered
Salt and pepper


TO PREPARE:

Preheat oven to 350 degrees.

Wash tomatoes, remove tops and scrape out pulp. Salt cavity of tomatoes and turn upside down to drain for 30 minutes.

In a saute pan over medium heat, cook onions in oil for 20 minutes or until softened. Add spinach to onions and stir until heated through. Remove from heat and set aside.

In a mixing bowl, beat together ricotta cheese and egg yolks. Add parsley, mozzarella cheese, Parmesan cheese and slivered almonds. Season with salt and pepper.

Stir in sauteed onion and spinach mixture and blend until all ingredients are well combined. Fill tomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish.

Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven. Bake for 20 minutes or until tops are brown.

Minestrone Parmesan

Minestrone Parmesan


INGREDIENTS:

1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

TO PREPARE:

Heat oil in a large stockpot and sauté onions, garlic, cilantro and smoked ham until onions are soft. Add boiling beef broth and simmer on medium-low heat for 20 minutes. Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once. Cover and barely simmer until vegetables are tender. Add pasta and spinach and cook until pasta is al dente. Season with pepper. Stir in freshly grated Parmesan cheese and serve hot.


NOTE: This hefty soup is best prepared a day ahead and reheated to serve. Make 2 batches and freeze the extra.