Cream of Asparagus Soup

This silky soup is a wonderful way to welcome spring. It’s full of the fresh flavor of the season’s first asparagus, with added texture and richness from pureed potato and a garnish of crème fraîche. Serve it with crust bread and a glass of crisp white wine.

Cream of Asparagus Soup

1 Tbs. unsalted butter

2 Tbs. olive oil

2 leeks, white and light green parts, finely chopped

1 lb. (500 g.) thick asparagus, trimmed, peeled and cut into 2-inch (5-cm.) pieces, tips reserved

1 russet potato, peeled and cut into 2-inch (5-cm.) chunks

4 cups (32 fl. oz./1 l.) vegetable or chicken broth

Salt and ground white pepper

Juice of 1/2 lemon

3 Tbs. crème fraîche or sour cream

1 Tbs. finely chopped chives

In a large, heavy pot, melt the butter with the oil over medium heat. Add the leeks and saute until softened, about 5 minutes. Add the asparagus stalks and potato and saute until beginning to soften, about 3 minutes. Add the broth and season with salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and cook until the vegetables are very tender, about 15 minutes.

Meanwhile, bring a small saucepan of water to a boil. Add the lemon juice and reserved asparagus tips and cook until crisp-tender, about 3 minutes. Drain and let cool slightly.

Working in batches, puree the soup in a blender. Return to the pot and reheat over low heat. Serve, garnished with the crème fraîche, asparagus tips, and chives. Serves 4-6.

Read More

Chicken Breasts with Fava Beans

This light, simple meal features lean chicken and a whole lot of green. If you’re not up for the labor of preparing fava beans, peas can be substituted in a pinch. Just add the fresh or thawed peas after deglazing the pan with wine.

Chicken Breasts with Fava Beans

2 lb. (1 kg.) fava beans in their pods, shelled

4 boneless, skinless chicken breast halves, about 6 oz. (185 g.) each

Salt and freshly ground pepper

2 Tbs. each extra-virgin olive oil and unsalted butter

4 green onions, chopped, white and green parts separated

1 clove garlic, minced

1/4 cup (2 fl. oz./60 ml.) dry white wine

3/4 cup (6 fl. oz./180 ml.) low-sodium chicken broth

Bring a saucepan three-fourths full of water to a boil and add the favas. Boil for 1 minute, then drain. Squeeze each bean free of its tough outer skin.

Preheat the oven to 200°F (95°C). Using a meat pounder, pound each chicken breast to an even thickness. Season the breasts with 1 teaspoon salt and 1/2 teaspoon pepper.

In a large frying pan, warm the oil over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Turn and cook until the other side is golden and the chicken springs back when pressed, about 4 minutes. Transfer to a rimmed baking sheet and keep warm in the oven.

Pour off the fat from the pan and return it to medium-high heat. Add 1 tablespoon of the butter, and allow it to melt. Add the white parts of the green onions and the garlic and saute until softened, about 2 minutes. Add the wine and cook, scraping up the browned bits from the pan bottom, until almost evaporated, about 30 seconds. Add the fava beans and 1/4 cup (2 fl. oz./60 ml.) of the broth, cover, and cook, stirring occasionally, until tender, about 3 minutes. Stir in the remaining 1/2 cup (4 fl. oz./125 ml.) broth and bring to a boil. Remove from the heat and stir in the remaining 1 tablespoon butter. Taste and adjust the seasonings.

Cut each chicken breast across the grain into slices and transfer to warmed plates. Spoon some of the fava beans and sauce over each breast. Sprinkle with the green onion tops, and serve. Serves 4.

Read More

Fennel Salad with Blood Oranges & Arugula

The bright, beautiful salad showcases juicy blood oranges, refreshing fennel and peppery arugula in a mild vinaigrette. It’s a gorgeous starter for a special occasion, or you can pair it with soup or crusty bread to enjoy as a light dinner.

Fennel Salad with Blood Oranges & Arugula

2 fennel bulbs, trimmed

2 Tbs. red wine vinegar

Salt and freshly ground pepper

6 Tbs. (3 fl. oz./90 ml.) extra-virgin olive oil

4 cups (4 oz./125 g.) loosely packed arugula leaves

4 blood or navel oranges, peeled with a knife and sliced crosswise into thin slices

Halve the fennel bulbs lengthwise and, using a mandoline or a very sharp knife, cut the halves crosswise into paper-thin slices.

In a large bowl, whisk together the vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth. Add the arugula and fennel and toss to coat evenly with the vinaigrette. Mound the mixture on a platter, distribute the orange slices over and around the salad, and serve. Serves 6-8.

Read More

Make the Perfect Roast Beef in the Oven

Prep time: 10 minutes
Cook time: 2 hours
Serves: 8







Ingredients

1 3 to 4 pound roast
1 tablespoon kosher salt
1 to 2 teaspoons black pepper, crushed or ground

Instructions

To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature. Preheat oven to 325 degrees. If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium. Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done.

Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is cooking. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

Rare : 120 - 130 degrees - bright purple red, tender, juicy

Medium Rare: 130-135 degrees - bright red, warm, tender very juicy

Medium: 135 -145 degrees - rich pink, slightly juicy

Medium well: 145 - 155 degrees - tan with slight pink, firm, slight juice

Well Done: 155 and above - tan to brown, very little juice, meat can become tough

So if you want a medium rare roast remove it from the oven when the internal temperature reaches 120, it will rest for 15 minutes. The internal temperature will rise while the meat is resting. It is always best to use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness.

PLEASE NOTE: The cooking time is longer that is noted. The roast can take up to 3 hours.

Read More

Boiled Shrimp

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 8












Ingredients

1 Lemon, sliced or cut into wedges
1 Onion, diced
1 package Crab Boil
1 cup Salt
1 gallon Water
5 pounds Shrimp

Instructions

Put lemon and onions into bag with crab boil. Add salt and the bag of seasonings to water. Bring to boil. Add shrimp, and bring back to boil. Cook 5 minutes. Remove from heat and let stand for 10 to 15 minutes. Remove shrimp and drain.

Read More

Caramel Popcorn

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 1

 






Ingredients

3 quarts freshly popped popcorn
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon soda
1/2 teaspoon vanilla

Instructions

Combine popcorn and pecans in a lightly greased jellyroll pan; mix well and set aside. Melt butter over low heat in a medium saucepan. Add brown sugar, corn syrup, and salt; bring to boil, and boil 5 minutes without stirring. Remove from heat' stir in soda and vanilla. Pour syrup over popcorn mixture stirring until popcorn is evenly coated. Bake at 300 degrees for 30 minutes, stirring after 15 minutes. Cool completely and break into small pieces.

Read More