4th of July Barbeque Feast

For me there is no better day to show off my barbequing skills than on the most important American Holiday of all- The 4th of July. Ā Since barbequing is an all American summer pastime on the all American Holiday I’m going to fire up the ā€œQā€ to get the party started. Ā Not only is 4th of July the all American Holiday for barbequing it is the all American Holiday for an outdoor party.

This is my menu for a great 4th of July barbeque.

4th of July Feast

Appetizers

Gazpacho

Cedar Plank Grilled Shrimp with TzatzikiĀ 

Tortilla Chips

Dinner

Grilled Marinated Flank Steak with Chimichurri

Grilled Maine Lobster with Sweet Corn and Tiny Potatoes

Roasted Moroccan Potato and Olive Salad With Roasted Lemon Vinaigrette

Swamp Cabbage Slaw

Pickled Curried Carrots

Dessert

Key Lime Bars with Italian Meringue

Gazpacho

Cool and refreshing, gazpacho makes for a light starter. This wonderfully tasty and visually beautiful soup is very low in fat and loaded with tons of good for you veggies. The recipe may look daunting with so many ingredients but it is well worth the effort. You can either chop all by hand for a perfect look or chop using a food processor for a more rustic appearance. If you choose to use the food processor, chop each ingredient separately. Pulse when you chop to avoid turning the ingredients into a liquid like mush. The finished product gets better with age and making it a day or two before serving will make the gazpacho even tastier. Ā 

Gazpacho

Makes 12 Servings

Ā 2 Ā Ā Ā Ā Ā Ā Ā Ā  Red Bell Peppers, Seeded and Finely Diced

2 Ā Ā Ā Ā Ā Ā Ā Ā  Yellow Bell Peppers, Seeded and Finely Diced

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Jalapeno, Seeded and Finely Diced (Leave Seeds in for a Spicier Taste)

2 Ā  Ā  Ā Pounds Vine Ripened Beef Steak Tomatoes, Seeded and Juice Squeezed Out, Chopped Coarse

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Carrots, Peeled and Finely Diced

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  European Cucumbers, Seeded and Finely Diced

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Celery Stalks with Leaves, Finely Diced

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Medium Red Onion, Finely Diced

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Scallions, Finely Diced

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Roasted Garlic Cloves, Smashed into a Paste

½         Cup Chopped Cilantro

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Chopped Fresh Basil

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Chopped Fresh Oregano

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Chopped Fresh Thyme

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Chili Powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Ancho Chili Powder

1 Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Chipotle Powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Cumin Powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  48 Ounce Bottle V8 Juice

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Worcestershire Sauce

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Tabasco Sauce

¼        Cup XVOO

2 Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons Red Wine Vinegar

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Coarse Sea Salt

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Freshly Ground Black Pepper

Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  CrĆØme Fraiche and Fresh Cilantro for Garnish

In a large bowl mix all ingredients. Once mixed, pour into a large container with a lid and refrigerate overnight.

Serve chilled in individual bowls with a dollop of CrĆØme Fraiche and a sprig of fresh cilantro.

Cedar Plank Grilled Shrimp

I like to use large shrimp when grilling because they take well to the heat and grill of a barbeque. Ā The amount of shrimp depends on how many people you are feeding and how much other food is going to be served. Ā You know the old saying, ā€œNo matter how many shrimp Ā you have it will never be enoughā€. Ā An appetizer portion for a menu such as this 4th of July Feast is usually 2 to 3 shrimp per person using JUMBO shrimp such as U-12 or U-15 (U meaning under a pound – U-12 = 12 shrimp or less per pound).Ā 

Cedar Plank Grilled Shrimp

Marinate peeled and deveined shrimp in a drizzle of XVOO , several smashed roasted garlic cloves, freshly ground black pepper, several sprigs of fresh basil, thyme, oregano and flat leaf parsley. Ā Cover and refrigerator for 1 hour. Ā Remove herbs and garlic cloves before placing on planks. Ā Sprinkle with coarse sea salt.

In the meantime, build a big charcoal fire in a grill with a lid such as a Weber Grill, and when the briquettes turn white spread them out in an even layer. Place the cedar planks on the grill and let them char for about 5 minutes. It’s always best to put the cover on the grill when you put the planks on the grill: They won’t catch fire. After 5 minutes of charring, flip them over and put the shrimp on the planks. Cover the grill and cook the shrimp for 4 minutes. Ā Flip the shrimp over and cook, covered, for 4 minutes longer.

Transfer the shrimp to a large platter and drizzle XVOO. Ā Serve warm with GreekĀ Tzatziki.

Marinated and Grilled Flank Steak

Nothing says summer more so than steak on the grill. Ā With the flavorful marinade in which the steak bathes and cooks, the aroma is quintessentially summer. Ā If you don’t have a grill you can do this on a cast-iron grill pan. Ā Just be sure to turn on the exhaust fan. The smoke will be intense.

Marinated and Grilled Flank Steak

Marinated and Grilled Flank Steak

Serves 4

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  3 Pound Flank Steak

½        Cup Firmly Packed Dark Brown Sugar

½         Cup Dijon Mustard

½         Cup Soy Sauce

½         Cup Vegetable Oil

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Sesame Oil

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Garlic Cloves, Crushed (Unpeeled)

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  1 Inch Piece Fresh Ginger Thinly Sliced (Unpeeled)

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Freshly Ground Black Pepper

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Coarse Sea Salt at Grilling

Chimichurri

In a bowl, mix the sugar and mustard to a paste, add soy and mix to combine. Slowly whisk in the two oils until emulsified.

Place the marinade in a shallow baking dish and dredge steak into the marinade. Turn the steak to coat it with the marinade. Add the garlic, ginger and black pepper. Cover with plastic wrap and refrigerate for at least 4 hours or up to 8 hours turning several times during the marinating time. If you marinate it more than 8 hours it will begin to cook and the meat becomes leathery.

Once steak has marinated, remove it from refrigerator. Take the steak out of the marinade and wipe off excess marinade with a paper towel. Ā Bring the steak to room temperature for at least 30 minutes before grilling. In the mean time, heat your grill to medium-high. When grill is hot, grill the steak for about 6 to 8 minutes per side for medium rare, turning each side one quarter turn half way through each sides cooking. This will give you beautiful grill marks. I suggest cooking the steak with the grill lid closed.

Transfer to a cutting board and let rest for 10 to 15 minutes. Slice thinly across the grain on a slight angle and serve with Chimichurri.

Hints and Tips: You all know by now that I am against marinating meat, fish and poultry in acids such as wine, vinegar, soy or lemon juice because of the effect it has on the end product. BUT this recipe is an exception. The soy gives the steak a great flavor and, combined with the sugar, beautiful caramelization. Another BUT is you can’t let the meat stay in the marinade any longer than the 8 hours because it will begin to cook.

You can marinate the steak in a heavy-duty zip lock plastic bag as well. Place all of the marinade ingredients in the bag. Add the steak and be sure the marinade coats the meat. Don’t forget to place the bag in a bowl or dish to catch any marinade that might leak from the bag.

Grilled Maine Lobster with Herb Butter, Sweet Corn and Tiny Potatoes

Grilled Lobster

Grilled Lobster

Serves 4

4     Whole Live Maine Lobsters Each Weighing 1½ Pounds

½   Cup XVOO

1 Ā  Ā  Tablespoon Coarse Sea Salt

2 Ā  Ā  Teaspoons Freshly Ground Black Pepper

2 Ā  Ā  Lemons Cut in Half Crosswise

1 Ā  Ā  Pound Tiny Red and Yukon Gold Potatoes

4 Ā  Ā Ears of Corn on the Cobb, Husk and Silk Remove and Each Cut in Half Crosswise

2 Ā  Ā Sticks Unsalted Butter, Slowly Melted

1 Ā  Ā Tablespoon Fresh Chives, Finely Chopped

1 Ā  Ā Tablespoon Fresh Cilantro, Finely Chopped

1 Ā  Ā Tablespoon Fresh Basil, Finely Chopped

1 Ā  Ā Teaspoon Fresh Oregano, Finely Chopped

1 Ā  Ā Teaspoon Fresh Thyme, Finely Chopped

Make a charcoal fire and when the coals are mostly white with ash, hold your hand 5 inches above the coals. You will know the coals are ready when you can no longer keep your hand over the coals after 3 seconds. This is a medium to medium high heat. This is perfect to cook everything without having to reload the fire. If using a gas grill, heat to medium high.

Meanwhile, as the coals are getting hot, place the corn on a double sheet of foil and the potatoes on their own double sheet of foil. Bring the foil up around the corn to make an open packet. Do the same with the potatoes. In each packet pour the rest of the XVOO over each, add ½ cup of water to each packet and sprinkle each packet with the rest of the salt and pepper. Bring the foil up each packet and crimp but leave it partially open.

Place the potato packet on the grill, cover grill and cook the potatoes for about 20 minutes. After 20 minutes place the corn packet on the grill and cook for 15 minutes. After 15 minutes test the potatoes to be sure they are done by inserting a thin bladed knife into a potato and if the blade goes in and out of a potato easily when pierced they are ready. Remove the potatoes and corn from the grill and tightly close the packets to keep warm.

While the potatoes and corn are cooking, bring a large pot of water to a boil and add lobsters to boiling water one at a time. You may be able to fit only 1 or 2 lobsters in the pot. Bring the water back to a boil and cook the lobsters for 3 minutes. Remove the lobsters from the water and pull off the claws and gently remove the tails. Cut the lobster tails in half lengthwise and, with a mallet, crack the claws slightly (this will make it easier to cook the claw meat and remove from the shell). Put the lobster pieces and the lemons into a large bowl and toss with ¼ cup of the XVOO and half of the sea salt and 1 teaspoon of pepper.

Place the lobster on the grill with the flesh side of the tails facing the grill and cook for about 2 minutes to lightly char. Add the lemons flesh side down. Turn the tails flesh side up, turn the claws over and cook for about 5 or 6 minutes.

Remove all from the grill and place lobster, lemons, corn and potatoes in to a very large bowl. Pour the melted butter over everything and add the fresh chopped herbs. Toss to combine and place decoratively onto a large platter.

Roasted Moroccan Potato and Olive Salad With Roasted Lemon Vinaigrette

Roasted Moroccan Potato and Olive Salad

Roasted Moroccan Potato and Olive Salad

Serves 4

3 Ā Ā Ā Ā Ā Ā Ā Ā  Pounds Small Red Potatoes, Sliced Into Thirds or Fourths Depending on Ā the Size of the Potato

½        Cup XVOO

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Coarse Sea Salt

½        Teaspoon Freshly Ground Black Pepper

1 Ā  Ā  Ā  Ā  Ā Cup Roasted Lemon Vinaigrette

1 Ā Ā Ā Ā Ā Ā Ā  Teaspoon Ground Cumin

1 Ā Ā Ā Ā Ā Ā Ā  Teaspoon Paprika

Ā  Ā  Ā  Ā  Ā  Ā Pinch of Crushed Red Pepper Flakes

1 Ā  Ā  Ā  Ā  Teaspoon Coarse Sea Salt

4 Ā  Ā  Ā  Ā  Tablespoons Chopped Flat Leaf Parsley

3 Ā  Ā  Ā  Ā  Celery Stalks, Thinly Sliced Crosswise

1 Ā  Ā  Ā  Ā  Bunch Scallions, Thinly Sliced Crosswise

2 Ā  Ā  Ā  Ā Cups Assorted Olives Such as Kalamata, Sicilian, Greek, Pitted and Large Olives Cut in Half

Preheat oven to 425°.

In a large sauté pan, heat the XVOO until hot and add the potatoes, 1 teaspoon sea salt and ½ teaspoon pepper. Toss to coat the potatoes. Transfer to the preheated oven and roast for 20 minutes. Toss the potatoes around half way through the cooking time. Check for doneness by inserting a thin bladed knife into the center of a potato. If the knife goes in without any resistance the potatoes are cooked. If not cooked, roast for another 10 minutes and check again.

When the potatoes are cooked through, remove from the oven and set aside to cool for 10 minutes. Drain and transfer the potatoes to a bowl. Toss with the roasted lemon vinaigrette, cumin, paprika, crushed red pepper flakes, parsley, celery, scallions and olives. Add the salt only after you taste the salad. Olives tend to have enough salt in the brine and you may not need more in the salad. Serve warm or at room temperature.

Hints and Tips: It is best to mix the salad while the potatoes are still warm. The warm potatoes will absorb all of the flavors from the dressing.

Double or even triple the recipe for the dressing and store in a jar in the refrigerator to use on a tossed green salad. It will keep for a few days. If the dressing separates, just give it a good shake to bring it back together

Swamp Cabbage Slaw (Fresh Hearts of Palm Slaw)

This is a new and refreshing take on cabbage slaw. It is super refreshing and doesn’t need much in the way of herbs. You want to taste the Hearts of Palm and since the flavor is subtle you don’t want to disguise it with strong flavors. Ā 

Fresh Hearts of Palm are not always easy to find, even in Florida. But you can order them on line by visiting Ā www.localharvest.org

Swamp Cabbage Slaw

Serves 12 As A Side Dish

5Ā Ā Ā Ā Ā Ā Ā Ā Ā  Pounds Fresh Hearts of Palm

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Carrots, Peeled and Grate Medium on a Box Grater

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Celery Stalks with Tops, Thinly Sliced on an Angle Crosswise

½         Medium Red Onion, Thinly Sliced Lengthwise

½         Cup Flat Leaf Parsley, Finely Chopped and Squeezed Dry

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cup Mayonnaise

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons Dijon Mustard

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons Granulated Sugar

¼         Cup White Balsamic Vinegar

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Pepper 

Remove the hard outer core from each heart of palm and discard. You will have about 1½ pounds of trim. The inner part of the heart of palm will be semi-soft. Cut each heart of palm in half crosswise (each should be about 6 inches before cutting). Cut each piece into thin julienne strips.

In a large bowl combine the julienned hearts of palm, shredded carrots, sliced celery, sliced onion and chopped parsley.

In a medium bowl combine the mayonnaise, mustard, sugar, vinegar, salt and pepper. Whisk the ingredients until well combined. Pour over the hearts of palm mixture and toss to incorporate. Check for seasoning.

Transfer to container with a lid and refrigerate several hours or overnight, giving the salad time to blend the flavors.

Pickled Curried Carrots

Pickled Curried Carrots

Makes 1 Quart

2 Ā Ā Ā Ā Ā Ā Ā Ā  Cups Granulated Sugar

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Apple Cider Vinegar

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Yellow Mustard Seed

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Mild Curry Powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Bay Leaf

½         Teaspoon Fine Sea Salt

10Ā Ā Ā Ā Ā Ā  Small Red Pearl Onions, Peeled and Left Whole

10 Ā Ā Ā Ā Ā  Medium Size Carrots, Peeled and Cut into 4ā€ Long Sticks, 1/4ā€ Thick

In a large non-reactive saucepan combine the sugar, vinegar, mustard seed, curry powder, bay leaf and salt. Stir to combine and bring to a boil. Lower the heat and simmer for 10 minutes until slightly syrupy. Add the onions and carrots and simmer for 3 minutes.

Place the carrots, standing straight up, and the onions in a quart sized glass jar. Carefully pour the hot liquid into the jar covering the carrots and onions. Cool to room temperature uncovered. After completely cooled, cover and refrigerate for up to one month.

Key Lime Bars with Graham Cracker-Macadamia-Coconut Crust Topped with Italian Meringue

For the Crust

1¼      Cup Graham Cracker Crumbs

½         Cup Macadamia Nuts, Finely Ground

½         Cup Sweetened Shredded Coconut, Finely Ground

¼         Cup Granulated Sugar

1/3 Ā  Ā  Ā  Cup Unsalted Butter (5 Ā 1/3 Tablespoons), Melted and Cooled

For the Key Lime Mixture

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Egg Yolks, Room Temperature

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  14 Ounce Cans Sweetened Condensed Milk

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cup Fresh Key Lime Juice

Italian Meringue

Preheat oven to 350°.

For the Crust: Ā Mix the cracker crumbs, macadamia nuts, coconut, sugar, and melted butter together. Blend well and evenly press into the bottom and sides of an 11ā€ tart pan with removable bottom. Set aside.Ā 

For the Key Lime Mixture: Ā Mix the egg yolks with the sweetened milk and blend well. Add the lime juice in a stream and beat into the egg mixture. Combine well. Poor into prepared tart pan. Bake for 20 – 25 minutes. Remove from oven and cool on a wire rack. Refrigerate overnight or at least 4 hours.

Remove the Tart from the pan and cut into 2″ squares. Ā Top with Italian Meringue and carefully burn the meringue with a small kitchen blow torch or place 6 inches under a broiler and carefully watch until the tops are a light golden color.

Happy 4th of July. Ā Enjoy the Fireworks!!!

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camille@camillecooksforyou.comĀ 

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Posted in Accompaniments, Ahh Haa Moments, Appetizers, Beef, Charcoal Grill, Dessert, Entree, Food For Thought, Garlic, Italian Meringue, Lemon, Lobster, Menus, Pickled Vegetables, Recipes To Share, Salad, Seafood, Shrimp, Side Dishes, Soup, Vegetables, Vinaigrette | Tagged , , , , , , , , , , , , | Comments Off on 4th of July Barbeque Feast

Chilled Soups For Hot Summertime

Hot summer is here, at least it is in Florida. Ā It’s June 19 and it is 90Āŗ in the shade. Ā The heat is rising from the asphalt and making it clear that we have a long hot summer ahead of us. Ā In South Florida the weather will be in the 90’s everyday until around the middle of October and the temperature will drop only a few degrees at night.

Hot weather makes me not want to eat a heavy or hot meal and during our 6 month heat wave there are a lot of salads and chilled soups served in our house. Ā Summer time is also a very meatless time for me and I go right to the veggies and fruit to help me stay healthy and cool.

Two of my favorite chilled soups are Gazpacho and Sweet Pea Vichyssoise. Ā Both are delicious, healthy and lovely to look at. Ā Both take some time to prepare but once done and chilled they take no further preparation time when ready to serve.

Gazpacho

Gazpacho

Cool and refreshing, gazpacho makes for a light starter. Ā This wonderfully tasty and visually beautiful soup is very low in fat and loaded with tons of good for you veggies. Ā  The recipe may look daunting with so many ingredients but it is well worth the effort. You can either chop all by hand for a perfect look or chop using a food processor for a more rustic appearance. Ā If you choose to use the food processor, chop each ingredient separately. Ā Pulse when you chop to avoid turning the ingredients into a liquid like mush. The finished product gets better with age and making it a day or two before serving will make the gazpacho even tastier.

Makes 12 Servings

2 Ā Ā Ā Ā Ā Ā Ā Ā  Red Bell Peppers, Seeded and Finely Diced

2 Ā Ā Ā Ā Ā Ā Ā Ā  Yellow Bell Peppers, Seeded and Finely Diced

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Jalapeno, Seeded and Finely Diced (Leave Seeds in for a Spicier Taste)

2 Ā Ā Ā Ā Ā Ā Ā Ā  Pounds Vine Ripened Beef Steak Tomatoes, Seeded and JuiceĀ Squeezed Out, Coarsely Chopped

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Carrots, Peeled and Finely Diced

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  European Cucumbers, Seeded and Finely Diced

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Celery Stalks with Leaves, Finely Diced

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Medium Red Onion, Finely Diced

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Scallions, Finely Diced

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Roasted Garlic Cloves, Smashed into a Paste

½         Cup Chopped Cilantro

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Chopped Fresh Basil

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Chopped Fresh Oregano

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Chopped Fresh Thyme

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Chili Powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Ancho Chili Powder

1 Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Chipotle Powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Cumin Powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  48 Ounce Bottle V8 Juice

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Worcestershire Sauce

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Tabasco Sauce

¼        Cup XVOO

2 Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons Red Wine Vinegar

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Coarse Sea Salt

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Freshly Ground Black Pepper

Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  CrĆØme Fraiche and Fresh Cilantro for Garnish

In a large bowl mix all ingredients. Ā Once mixed, pour into a large container with a lid and refrigerate overnight.

Serve chilled in individual bowls with a dollop of CrĆØme Fraiche and a sprig of fresh cilantro. Ā  Serve with Tortilla Chips.

Hints and Tips: Ā To take this up a level or two, garnish the gazpacho with chilled jumbo shrimp.

Sweet Pea Vichyssoise

Chilled Sweet Pea Vichyssoise

This is my take on the traditional chilled potato soup. Ā The peas add a layer of flavor that is delicate and subtle. Ā Plus the color is incredibly beautiful. Ā What a perfect soup for a very warm summer night.

I don’t usually like pureed soups but this one is an exception for me. Ā The flavors blend together really well but you still will be able to taste each layer of flavor individually.Ā 

Makes 1 Gallon, About Enough for 10 Good Size Portions

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Ounces Unsalted Butter

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Coarsely Chopped Leeks, White Parts Only, Thoroughly Cleaned

3Ā Ā Ā Ā Ā Ā Ā Ā Ā  Celery Stalks, Peeled and Coarsely Chopped

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large White Onion, Peeled and Cut into Medium Dice

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Cubed Russet Potatoes, Peeled and Cut Into 1 Inch Cubes

8Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Homemade Chicken Stock or Canned Low SodiumĀ Chicken Broth

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Half and Half

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Coarse Sea Salt

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Freshly Ground Black Pepper

3 Ā  Ā  Ā  Ā 16-Ounce Bags Frozen Peas, Thawed and at Room Temperature

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Heavy Cream

Ā  Ā  Ā  Ā  Ā  Ā  CrĆØme Fraiche and Micro Pea Sprouts (Optional) for Garnish

Melt butter in a heavy pot, such as a Dutch oven, over medium heat. Ā Add leeks, celery and onion. Ā Reduce heat and cover. Ā Sweat the vegetables until they are translucent, about 10 minutes. Ā Don’t let the vegetables get brown. Ā You want the soup to have a light color and browning will only darken the end result. Ā Add the potatoes, half and half, the salt and pepper and the stock. Ā Bring to a boil. Ā Reduce heat and continue to simmer lightly until the potatoes are very soft, about 20 minutes. Ā Add the peas and stir to incorporate. Remove from heat and using a blender, puree in small batches until smooth. Ā Put into a large container and cool to room temperature before refrigerating. Refrigerate at least 8 hours or overnight before serving.

When ready to serve, remove from the refrigerator and stir in the cream. Taste for seasoning and adjust with salt and pepper if necessary. Ā Garnish with CrĆØme Fraiche and pea sprouts.

Hints and Tips – As soon as you put the peas in the soup don’t hesitate to take it off the heat immediately. Ā If the peas cook at all they will turn a ā€œCanned Pea Grayā€. Ā You need the vibrancy of the spring pea green to give the soup its special color.

When ladling the hot soup into the blender be very careful. Ā Do this in small batches and be sure you put the lid on before turning on the blender.

The 2 cups of cream called for at the end of the recipe can be optional if you like. Ā 

Chill out and enjoy a cool cup of soup on a hot summer’s day.

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Entree, Food For Thought, Hints and Tips, Recipes To Share, Soup, Vegetables | Tagged , , , | Comments Off on Chilled Soups For Hot Summertime

Proper Sausages

What, you may ask, is Proper Sausages? Ā In North Miami atĀ 9722 NE 2nd Avenue, Miami Shores, FL 33138, there is a tiny little shop that makes the best artisan sausages I’ve ever tasted.

I found out about Proper Sausages from my friend Manita. Ā Let me tell you a little bit about her and her loyalty as a friend. Ā If Manita likes and believes in your food, art, jewelry, fashion she will do everything in her power to promote you. Ā As she has done for me and so many others in the arts of some form or another, Manita promoted Proper Sausages and all of the wonderfully organic, anti-biotic free and non-steroid injected meats, exotic produce, and other items Proper Sausages sells in this tiny store. Ā After our lunch at ZAK THE BAKER in Wynwood, whom, by the way, Manita promoted so heavily that she helped Zak raise quite a few of the last dollars needed to open his bakery, she suggested we stop at Proper Sausage on the way back to Fort Lauderdale just to see what they have to offer.

When you enter the shop ā€œexpect to find a multitude of fresh sausages, house made bacon, butcher cuts of beef from Jackman Ranch in Clewiston, FL, cuts of pork from Eden Farms in Iowa, poultry from Lake Meadow Farm in Ocoee, FL, lunches during the week, and a beer & wine selection focused on artisan brewers and vintnersā€ (quoted from the website). Ā www.propersausages.com

It goes without saying I was in sausage heaven along with wild ramp nirvana, and potato salad euphoria. Ā In the meat case there were 7 different types of sausage (they change often) of which I bought one of each. Ā With those sausages along with wild ramps and a small container of potato salad I headed home to prepare a sausage feast. Ā Jim is a lover of all things sausage, having grown up on Bratwurst from Wisconsin, and I knew I had a good critic in tow to taste test the sausages. Ā Although I didn’t cook all 7 (a bit too much for two people) and chose 4 of the plump, lovely looking sausages, I thought for sure we wouldn’t be able to complete the taste test because it would be too much food. Ā Wrong!!! Ā We managed to polish them off without hesitation. Ā The 4 I chose to cook that night were all made with ground pork and the perfect amount of pork fat. Ā Enclosed in all natural hog casing the sausages chosen that night were:

The Proper – Berkshire pork, fresh sage, mace, black pepper

The Dub – Applewood smoked Berkshire pork, fresh thyme, habanero chile powder, allspice, fresh garlic

The Chorizo – Alder wood smoked Berkshire pork, paprika, fresh garlic, oregano

The Romagna – Berkshire pork, fresh rosemary, garlic, lemon zest, black pepper

The 3 that I wrapped for the freezer to enjoy at a later date were:

The Fig & Blue Cheese – Berkshire pork, figs, blue cheese, balsamic vinegar

The Ā Prune & Cognac – Applewood smoked Berkshire pork, cognac, prunes

The Orange and Fennel – Berkshire pork, toasted fennel seeds, orange zest, fresh garlic

I prepared them by roasting in the oven (Proper Sausages gives you cooking instructions with each) along with sweet peppers and onions. Ā I served the sausages on the same roll as the Banh Mi, a mini baguette. Ā So delicious, so good, so mouthwatering scrumptious.

Proper SausageWhat I loved about these sausages of pork goodness were several things besides the taste: Ā The Ā size is not too large nor too small; about 4 ounces before cooking. Ā The seasoning is right on. Ā Even though each sausage had hot pepper of one sort or another, none were lip burning hot. Ā They had just enough kick to let you know there was hot pepper in the mix but not too much that it disguised the flavor of the pork or the other seasonings in each distinctly seasoned sausage. Ā I also liked the fact that I could taste the layers of flavor in each.

With the wild ramps I made a salad of roasted bi-color corn, San Marzano baby plum tomatoes, wilted ramps, super greens all tossed in a creamy gorgonzola-roasted garlic dressing. Ā The salad was wildly refreshing and colorful. Ā (So sad I have to go all the way to Miami to buy Ā wild ramps. Ā Heaven forbid someone in Fort Lauderdale should sell them.)

Roasted Corn and Tomato Salad with Wilted Wild Ramps

Then came the potato salad. Ā To call this by it’s plain old name, potato salad, is not doing any justice to this creamy, bacon ladened, crispy celery garnished, spicy seasoned potato deliciousness. Ā It was a little spicier than I expected but not enough to stop Jim from eating it, even though he is not very fond of anything spicy. Ā He loved it and thought it complimented the sausages perfectly.

Potato Salad from Proper Sausage

If you live in South Florida I strongly suggest you visit Proper Sausages and pick up some of their wonderful offerings. Ā If you do not live in South Florida check out the website to find out if they ship. Ā Tell them Camille and Manita sent you.

Oink Oink!!

camille@camillecooksforyou.com

Ā 

Posted in Accompaniments, Ahh Haa Moments, Entree, Food For Thought, Hints and Tips, Meat, Pork, Salad, Sausage, Side Dishes | Tagged , , , | Comments Off on Proper Sausages

Vietnamese Banh Mi

DSC_0697

On our recent trip to Chicago, we ate at the wonderfully delicious Gage Restaurant. Ā It’s in the heart of the City on Michigan Avenue directly across from The Art Institute. Ā We’ve eaten there in the past and decided to revisit it after our Architectural Boat Tour on the Chicago River. Ā After a cold and rainy boat ride (enjoyable, none-the-less) we walked the few blocks down Michigan with the weather still cold and rainy. Ā It took only about Ā 5 minutes to get there by foot and we quickly remembered why we left the windy city for Florida. Ā Sometimes a good cold blast in Chicago is enough to refresh our memories of why no cold for us. Ā Being such big babies about the cold weather, by the time we got there we were ready for a glass of wine and a good meal.

The menu for lunch was small but we settled on a couple of sandwiches and an order of fish and chips (there were three of us). Ā The fish and chips were delicious. Ā Waaaay better than anything we had in the UK. Ā  Another of our sandwiches was a club that was anything other than traditional. Ā It was truly luscious with fresh roasted turkey breast, thick sliced bacon and creamy avocado. Ā But the real stand out sandwich was the Vietnamese Banh Mi with short rib meat. Ā OMG, it was so good. Ā SO GOOD!!!

BÔnh mì is a Vietnamese term for all kinds of bread,  or more specifically the baguette, which was introduced to the Vietnamese by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette, therefore the term bÔnh mì is synonymous with this type of bread. The bÔnh mì is usually more airy than its Western counterpart, with a thinner crust.

Typical fillings include steamed, pan-roasted or oven-roasted seasonedĀ pork belly,Ā Vietnamese sausage, grilledĀ pork, grilled pork patties, spreadable pork liverĀ pĆ¢tĆ©,Ā grilled chicken,Ā canned sardinesĀ in tomato sauce, soft pork meatballs in tomato sauce, fried eggs, andĀ tofu. Ā Gage’s interpretation of theĀ bĆ”nh mƬ is filled with slow cooked short rib meat. Ā The sandwich was so darn good that I needed to make it myself, which I did when we returned from Chicago and from my taste memory I made theĀ bĆ”nh mƬ: Ā Instead of using short rib I used leftover pot roast. Ā A perfect way to use up leftovers.

The hardest part of putting this sandwich together was finding the right bÔnh mì (bread). Typical french bread is too crusty and the bread the sandwich was served on at Gage had a slightly crusty and chewy exterior and chewy interior.  Also, the bread was a single serving, not cut from a loaf.  With that to go on, I went to a local market and started looking for the right bread and found it at Fresh Market.  It was perfect.  When I bit into the bÔnh mì I was pleasantly surprised that I had found the exact bread.  At the market it is called a mini baguette and is about 5 to 6 inches long with a width of around 3 inches.  It is kind of the shape of a hot dog bun but not a hot dog bun.

After much research this is what I came up with for the bÔnh mì.  Begin building your sandwich with cutting the bread in half lengthwise.  Smear a bit of mayonnaise on each side and put a dab of Sriracha (Vietnamese hot sauce available almost everywhere) on the mayo and smear around the bread.Banh Mi

Warm the bread in the oven just until it is warm and the mayo-sriracha begins to melt into the bread, about 5 minutes. Ā Remove the bread from the oven and on one half of the bread layer it with some Asian SlawĀ (I just happened to have some but if you don’t, use pickled carrots instead). Ā The next layer is sliced fresh jalapeƱo or pickled jalapeƱo topped with a good amount of cilantro. Ā On top of that add some warm, shredded pot roastĀ or short rib meat.

Banh MiBy the picture you can see the amount I put on the sandwich. Ā And there you have it. Ā This is the closest my taste memory came up with but with a little creativity you can add your own favorite Asian flavors and crunch. Ā Enjoy!!

Bon AppƩtit or as they say in Vietnamese Keo khai vi

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Banh Mi, Beef, Bread, Food For Thought, Hints and Tips, Meat, Menus, Recipes To Share, Sauces, Vietnamese | Tagged , , , , , , | Comments Off on Vietnamese Banh Mi

Mangia Italian Style

On our recent trip to Chicago for a week’s vacation, we were able to spend time with family and friends and do all the touristy things we haven’t done in years. Ā We visited Museums, Giant Buildings, Michigan Avenue, took in an architectural boat tour on the Chicago River, went to Chicago blues clubs, ate at some of the best restaurants the Windy City has to offer and spent a good amount of time eating and drinking at Eataly. Ā The visits to Eataly are high on the list of favorite things we did while on vacation in Chicago.

We’ve been to Eataly in New York many times and our visit to Eataly in Chicago was the first. What made the time spent at Eataly so incredibly wonderful, besides the food and wine, was being with our family for their first trip to this Cathedral of Italian Food and Wine. Ā If you don’t know about Eataly let me give you a brief description. Ā With a major investor, Mario Batali, Lidia Bastianich and her son, Joe, opened two markets in North America: Ā One in New York and the other in Chicago. Ā (I hear they are opening one in Miami upon the completion of an 80 story tower. Ā The possibility of this happening is quite exciting). Ā If you are unfamiliar with Eataly the easiest way to describe it is through their marketing. Ā This is their description of Eataly: Ā Eataly is an original ā€œmarketplaceā€ model inviting consumers to be active participants in an innovative food and beverage experience where they shop, taste and savor high quality traditional Italian food products and beverages along with local produce and artisanal products; a multifunctional marketplace that includes a premier retail center for Italian delicacies and wine, a culinary educational center, and a diverse slate of seven boutique eateries. Eataly ambassadors are here to provide a high quality experience to all of our guests, whether you are here to shop or enjoy a meal. Retail purchases may be made at our main checkout area. Ā If you are visiting us to enjoy lunch or dinner, each restaurant offers authentic Italian dishes with an emphasis on a particular type of food group.

That description tells you a little about Eataly but since this article is about a dinner I prepared this past Saturday Night I’m not going to go into full description of the Market. To find out more about Eataly go to their website www.eataly.com

While we were at Eataly we consumed incredibly delicious food and wine and I want to share with you what we ate and drank. Ā This past Saturday Night I invited a few close friends for dinner and I prepared some of the food we had at Eataly. Ā We ate and drank as if we were at EATALY in the exact manner we were served at the establishment. The Antipasti was served family style and we ate standing up as was done at Eataly and in many restaurant in Italy. Ā After the antipasti we went to the dining room for pasta and dessert. Ā A restaurant all my own.

Along with the great food, we had several bottles of Italian wine; two that I purchased from Andrew at Wine Watch www.winewatch.com. Ā I asked what to serve and Andrew gave me great suggestions, as always. Ā We started with a bottle of FONTODI 2010 Chianti Classico from Panzano in Tuscany. Ā Since Panzano is one of our favorite places in Italy, we were delighted to drink this rich, flavorful wine. Ā The FONTODI was followed by VIGNAMAGGIO 2010 Chianti Classico (also recommended by Andrew). Ā Our friends brought LA SERENA 2009 Toscana Rosso and lastly a bottle of Ā THE DREAMING TREE 2012 Cabernet Sauvignon North Coast. Ā The Dreaming Tree was a pleasant surprise as it was able to stand up to the Chiantis without a problem. Ā (By this time the only thing standing up was the wine.)

Here is the menu of the wonderful meal we ate at Eataly which I recreated using my recipes and their ideas. Ā Buon Appetito!!

Antipasti

Antipasti

Mozzarella Burrata with Asparagus and Peas

Prosciutto Parma, Cappicola, Sopressata, Gorgonzola Cheese, Parmigiano Reggiano, Talagio Cheese, Mozzarella Burrata with Tomato and Basil, Mozzarella Burrata with Asparagus and Sweet Peas, An Assortment of Cured Olives and Hot Peppers, Roasted Red Peppers, Hot Giardenara, Tuscan Bread from Gran Forno Bakery, Fig Preserves and Pear-Orange Marmalade

Dinner

Pasta Bolognese

Pasta Bolognese with Sweet Italian Sausage

Garlic Green Beans

Dessert

Ricotta Chessecake

Cannoli Cheesecake with Cannoli Crust and Cannoli Cream

Bolognese Sauce with Italian Sausage

Traditionally Bolognese Sauce is made with a mixture of beef, veal and pork but I like to shake things up a bit by using Italian sausage only.Ā  This gives the sauce a very distinctive flavor and changes the ho hum to wow. Ā In this recipe I use MUTTI Italian Tomato Paste Ā which can be bought at any reputable Italian market. Ā It is much more beautiful in color and not as acidy (strabooze as my mother would say) as American brands.

Makes 3 Quarts

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Spanish Onions

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Carrots

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Celery Stalks

¼         Cup Garlic Cloves

½         Cup XVOO

½         Cup Unsalted Butter

3½      Pounds Sweet (Mild) Italian Sausage, Removed From Casings and Crumbled

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Good Quality Red Wine

½         Cup Balsamic Vinegar

½         Cup Italian Tomato Paste

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  28-Ounce Can San Marzano Tomato Puree

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Coarse Sea Salt

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Freshly Ground Black Pepper

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Crushed Red Pepper Flakes (Optional)

3Ā Ā Ā Ā Ā Ā Ā Ā Ā  Whole Bay Leaves

Chicken Stock (For thinning sauce if too thick)

1 1/2 Ā  Pounds Fresh Tagliatelle Pasta

Freshly Grated Parmigiano Reggiano Cheese

In the bowl of a food processor fitted with the metal blade, finely chop the onion, carrots, celery stalks and garlic.Ā  (You will have to do this in batches.)

In a large Dutch oven, heat the XVOO and the butter over medium heat until the butter stops sizzling.  Add the sausage and cook until the meat starts to turn brown, breaking up the meat as it cooks, but remember to leave some nice size chunks. Remove the sausage from the pan and drain on paper towels. Pour out half of the drippings and return the pan to the heat. Add the chopped vegetables and sauté until the vegetables give off some of their juices, stirring often for about 10 minutes. Add the drained sausage back to the pan and add the wine and vinegar; cook for 10 minutes, stirring often.  Add the tomato paste and tomato puree and stir to combine with the meat and vegetables.  Add the salt, pepper, bay leaves and optional crushed red pepper flakes and bring the whole thing to a bubbling boil.  Turn the heat down and briskly simmer with the pan slightly covered with a lid. Stir often and simmer for 3 hours.

As the sauce cooks it will become a rich reddish-brown in color.Ā  You want it to be rich and thick but not dry.Ā  If the sauce becomes too dry add a cup of chicken stock during the cooking.

I like to make this sauce a day or two in advance because the longer it sits the better it is.Ā  When reheating, slowly bring it back to a simmer and cook for another hour, stirring often and adding chicken stock if you think it’s too thick.Ā  Remove the bay leaves before serving.

To serve, cook the fresh pasta in a large pan of boiling water (at least 6 quarts of water) with 2 tablespoons of salt. Ā Cook about 5 minutes until al dente. Ā Drain the pasta saving a cup of the pasta water (this water is good to use if you want to thin the sauce a bit). Ā Return the pasta to the pan and add some of the sauce to the pasta. Ā Toss to coat and cook for about 1 minute. Ā Serve in warm pasta bowls and top with a bit of the sauce and freshly grated Parmigiano Reggiano Ā cheese.

Hints and Tips: I like my Bolognese Sauce a little on the spicy side and in this recipe I use half sweet sausage and half hot sausage. This is a personal preference.

Cannoli Cheesecake

To make the cannoli shell crumbs I used two packages of mini cannoli shells with 12 small shells in each pack.Ā  I placed the shells into a food processor and pulsed to make fine crumbs. Ā The result is a delicious crust with as one friend stated, a donut like flavor.

Makes One 9ā€ Cake

For the Crust

1½      Cannoli Shell Crumbs

1/3 Ā  Ā  Ā Cup Granulated Sugar

¼         Cup Unsalted Butter, Melted

For the Filling

16 Ā  Ā  Ā  Ounces Whole Milk Ricotta Cheese, Drained and Room Temperature

16Ā Ā Ā Ā Ā Ā  Ounces Cream Cheese, Room Temperature

1¼      Cups Granulated Sugar

3Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons All Purpose Flour

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Pure Vanilla Extract

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Eggs, Room Temperature

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Egg Yolks, Room Temperature

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cup Dark Chocolate Chips, Chopped

Zest From 1 Large Orange

Cannoli Cream and Fresh Berries

Preheat oven to 375°.  Place the rack in the center of the oven.

For the Crust

In a medium bowl combine the cannoli crumbs, sugar and butter.Ā  Spray a 9ā€ springform pan with non-stick baking spray such as Pam and press the crumb mixture into the bottom and half way up the sides of the pan.Ā  Set aside.

For the Cheesecake

In the bowl of a standing mixer fitted with the paddle attachment, combine the ricotta and cream cheese with the sugar and blend together on medium speed.Ā  Add the flour and vanilla extract and mix well.

With the mixer on low, add the whole eggs and the egg yolks one at a time to the cream cheese mixture, being sure each egg is well incorporated before adding the next.Ā  Beat until combined.Ā  Fold in the chocolate chips and orange zest.

Pour the mixture into the prepared springform pan.Ā  Place on a sheet pan and bake the cheesecake for 50 – 60 minutes, until the cheesecake tests done by inserting a thin bladed knife into the center and the blade comes out clean.Ā  Do no over bake.

Remove the pan from the oven and let cool on a wire cooling rack for 30 minutes.Ā  After 30 minutes, using a small metal spatula loosen the crusts from the side of the pan.Ā  Cool 30 minutes longer and remove the springform pan.Ā  Cool completely before refrigerating.Ā  Cool in refrigerator for at least 4 hours before serving.

To serve, cut into wedges and serve with Cannoli Cream. Ā Garnish with fresh berries.

Buon Appetito

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Beverages, Cake, Cheese, Cheesecake, Chicken Stock, Chocolate, Dessert, Entree, Food For Thought, Fresh Pasta, Garlic, Hints and Tips, Italian Sausage, Meat, Menus, Pork, Recipes To Share, Ricotta Cheese, Sauces, Wine | Tagged , , , | Comments Off on Mangia Italian Style

A Real Southern Delicacy – Coconut Cake With Coconut Custard Filling and Seven Minute Frosting

Coconut Cake

This Easter Sunday we are invited to a Southern Easter Brunch and I was asked to bring dessert. Ā Well, of course, I want to bring a Southern treat to keep with the theme. Ā My favorite Southern dessert is and always has been Coconut Cake. Ā After living in the South, all be it not really a Ā true representative of a Southern State since most people are from Up North, Cuba and South America, I started making this Queen of Coconut Cake after a very true Southern customer asked me to make one for a Southern celebration he was having in his home. Ā I did a lot of research and tried many Coconut Cake recipes, all with great results. Ā But after doing my chemistry thing of mixing, matching and changing so many recipes I came up with a Coconut Cake that is truly my own and a layer cake my many Southerner customers love.

It is ā€œcoconut deliciousā€ being loaded with sweetened coconut flakes inside and outside of the cake, coconut custard, coconut milk and PURE coconut extract. Ā (If you have trouble finding pure coconut extract don’t be tempted to use imitation. Ā Substitute with pure vanilla extract. Ā Imitation extracts impart a very OFF taste in baking that is easily detected.)

I chose to use a 7 Minute Frosting as that is Southern traditional and Southern typical of the type of frosting used for a Coconut Cake.

Coconut Cake with Coconut Custard Filling and 7 MinuteĀ Frosting

Makes Two 9ā€ Layers

For the Cake

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Eggs, Room Temperature

½         Cup Unsweetened Coconut Milk, Room Temperature

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Pure Coconut Extract

2¼      Cups Plain Cake Flour (Not Self-Rising)

1½      Cups Granulated Sugar

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Baking Powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Fine Sea Salt

8Ā Ā Ā Ā Ā Ā Ā Ā Ā  Ounces Unsalted Butter, Softened, Cut into 16 Pieces

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cup Shredded Sweetened Coconut

1 Ā  Ā  Ā  Ā  Ā Recipe Coconut Custard

1 Ā  Ā  Ā  Ā  Ā Recipe 7 Minute Frosting

3 Ā  Ā  Ā  Ā  Cups Toasted Coconut

Preheat oven to 350°.Ā  Place oven rack in lower middle position of oven.Ā  Spray two 9ā€ cakes pans with non-stick baking spray.Ā  Cover pan bottoms with rounds of parchment paper and spray with baking spray.

Beat eggs, coconut milk and PURE Coconut Extract with a fork in a small bowl.  Measure out 1 cup of this mixture and set aside (you will have a total of 1½ cups to be used separately).  Combine flour, sugar, baking powder and salt in a bowl of a standing mixer fitted with the paddle attachment.  Mix on the lowest speed to blend the dry ingredients for 30 seconds.  With mixer still running at lowest speed, add butter one piece at a time, mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas.  Once all of the butter is incorporated beat on low for an additional minute.  Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds.  Increase speed to medium high and beat until light and fluffy, about 1 minute.  Add remaining egg mixture (about ½ cup) in a slow steady stream.  Stop mixer and thoroughly scrape sides and bottom of bowl.  Beat on medium high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.  Fold in the 1 cup of shredded coconut.

Divide batter between the prepared cake pans, spread batter to sides and smooth with a spatula.Ā  Bake 25 – 30 minutes, until top is light brown and an inserted skewer comes out clean.Ā  Cool on rack 10 minutes then remove from pan and cool completely before icing.

To ice the cake: Ā Put one layer on a serving dish and spread the Coconut Custard on top to within 1/2″ of the edge. Ā Place the second layer on top and spread the 7 minute frosting on the sides and top of the cake. Ā Press the toasted coconut all over the cake. Ā Refrigerate until one hour before serving.

This is my Easter Gift to you. Ā Happy Easter and enjoy this delicious Southern Dessert.

camille@camillecooksforyou.com

Ā 

Posted in Ahh Haa Moments, Cake, Coconut, Custard, Dessert, Food For Thought, Frosting | Tagged , , | Comments Off on A Real Southern Delicacy – Coconut Cake With Coconut Custard Filling and Seven Minute Frosting

I Scream, You Scream, We All Scream For Ice Cream (Cake That Is)

Pecan Gelato Cake Pecan Gelato Cake

I love this Ice Cream Cake!!! Ā Making my own Gelato gives me a great deal of satisfaction and, since there are no preservatives or additives, the texture is creamy smooth and the flavor is delicious.

Pecan Gelato CakeĀ with Chocolate Sauce and Caramel Sauce

For the Brownie Bottom

I have tried many brownie recipes for the bottom crust of this cake but was not successful in finding one that I liked until a pastry chef friend told me to try Ghirardelli’s double chocolate brownie mix.Ā  It is so moist that it stays soft even after it is frozen.Ā  I never use cake mixes but this one works so well that I recommend it highly.Ā  Follow the package directions with one exception:Ā  Cook the batter in a 12ā€ cake pan that has been sprayed with non-stick cooking spray and lined with parchment paper that has been sprayed as well.Ā  Let cool completely.Ā  Remove from cake pan and cut a circle using the springform pan bottom as a guide. Ā  Crumble up the left over brownie and place on a baking sheet. Dry in the oven on a very low heat (175) until crisp. Ā Cool completely. Ā Follow the instructions for the gelato cake.

For the Gelato

1½      Cup Toasted Pecans

1½     Cups Heavy Cream

2/3 Ā  Ā Cup Whole Milk

3 Ā  Ā  Ā  Large Eggs Separated

2 Ā  Ā  Ā  Ounces Marzipan, Very Thinly Sliced (Marzipan is easily found at the grocery store in the baking aisle)

1 Ā  Ā  Ā  Cup Sugar

½     Cup Water

In a food processor fitted with the steel blade, finely grind 3/4 cup of pecans.Ā  Coarsely chop the other 3/4 Ā cup of pecans and set both aside.

In a double boiler mix together ½ cup cream, the milk and egg yolks.  Cook, stirring until mixture coats the back of a spoon, about 10 minutes.  Remove from heat. Add the marzipan to egg mixture.  Stir until incorporated.  Set aside to cool.

In a small saucepan boil sugar and water until it reaches 238 degrees on a candy thermometer. Ā While the sugar is boiling, in the bowl of a stand mixer fitted with the whip, whip the egg whites at the slowest speed to break them up and gradually increase speed to high and whip until soft peaks.Ā  Put the mixer speed back down to the lowest and slowly drizzle the sugar mixture into whites.Ā  Once all of the sugar mixture is added turn the mixer on high and whip until completely cooled, about 15 minutes.Ā  Fold in the cooled custard.Ā  Whip remaining 1 cup of heavy cream to stiff pecks.Ā  Fold in custard/egg white mixture along with finely ground pecans.Ā  Line a 9ā€ springform pan with plastic wrap – enough to hang over the side about 4 inches.Ā  Put brownie crust on bottom and pour the gelato mixture on top.Ā  Top with chopped pecans and the crumbled brownie and freeze for at least 8 hours.Ā  (After about two hours fold the extra plastic wrap on top of cake.)

To unmold, simply release side of pan, lift off of plastic wrap and place on a serving dish.Ā  Cut into wedges and drizzle each piece with chocolate sauce and caramel sauce.

Enjoy!!!

camille@camillecooksforyou.com

Posted in Accompaniments, Cake, Caramel Sauce, Chocolate, Dessert, Desserts, Eggs, Food For Thought, Hints and Tips, Italian Meringue, Recipes To Share | Tagged , , , , | Comments Off on I Scream, You Scream, We All Scream For Ice Cream (Cake That Is)

Erin go Bragh!!!

I know we all have heard the phrase ā€œErin go Braghā€ when St. Patrick’s Day is approaching. Ā And I know that many us that are Irish on that one day only have no idea what it means. Ā Here is the definition and pronunciation of that famous phrase:

Erin go Bragh is the anglicisation of an Irish language phrase, ƉirinnĀ goĀ BrĆ”ch, and is used to express allegiance to Ireland.

So Erin go Bragh to all of my true Irish friends and all of us wannabes.

I will be cooking my traditionalĀ OvenĀ Braised Corned Beef with Irish Beer and Irish WhiskeyĀ on St. Paddy’s Day along with the best Irish Soda BreadĀ ever and if you click on the links you will go directly to the recipes. Ā This year I am going to cook my cabbage a couple of different ways just to shake it up a bit and keep things interesting. Ā I am going to make roasted cabbage andĀ sautĆ©ed cabbage: Both recipes are below. Ā After making these two recipes I have decided that I like cabbage cooked all ways. Ā 

Now for the Irish Challenge: Ā OK my Irish friends, the Murphy’s and Doherty’s and Hogans and Kelley’s and Perkins’ and Hope’s and Ā the rest of you, I am sure you have your special way of making corned beef and cabbage and the recipe is probably one that has been handed down for generations. SO, how about sending me pictures of your corned beef and cabbage with the recipe and I will publish it on this blog. Ā Should be interesting and fun. Ā 

Dinner Is Served

Dinner Is Served

Irish Soda Bread

Roasted Cabbage

Roasted Cabbage

Serves 4 to 6

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Medium Size Head Green Cabbage, Cut into Ā 1ā€ Ā Thick Slices

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Vegetable Oil

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

¼         Teaspoon Caraway Seeds

½         Teaspoon Garlic Powder

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons Unsalted Butter (Preferably Irish Butter), Cut into Bits

1 Ā  Ā  Cup Corned Beef Cooking Liquid, Homemade Chicken Stock orĀ Low Sodium Canned Chicken Broth

Preheat oven to 400°.

Line a sheet pan with heavy duty foil and spray with cooking spray such as Pam Original.

Place the slices of cabbage on the sheet pan and drizzle with the vegetable oil, evenly sprinkle the salt, pepper, caraway seeds and garlic powder over the slices.Ā  Dot each piece with several bits of butter.Ā  Pour the cooking liquid or chicken stock into the bottom of the pan.

Roasted until cabbage is softened and golden brown, 35 to 40 minutes.Ā  Transfer to a plate and serve immediately.Ā 

SautƩed Green Cabbage

SautƩed Cabbage

Serves 4 to 6

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Medium Head Green Cabbage, Coarsely Chopped

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Vegetable Oil

3Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons Unsalted Butter (Preferably Irish Butter)

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

½         Teaspoon Caraway Seeds

½         Teaspoon Garlic Powder

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons Granulated Sugar

¼         Cup Irish Whiskey 

Preheat a large sauté pan over medium high heat.  Add the vegetable oil and the butter.  When the butter stops foaming and begins to turn golden add the chopped cabbage.  Do not disturb the cabbage for about two minutes.  After that time toss the cabbage in the pan and add the salt, pepper, caraway seeds, garlic powder and sugar.  Continue to sauté the cabbage, for 10 minutes, tossing the cabbage around in the pan every few minutes.  Deglaze the pan with the whiskey and continue to cook until the cabbage is soft and slightly caramelized, about 5 to 7 minutes.

Transfer to a bowl and serve immediately.

Happy St. Patrick’s Day to All and don’t forget to step up to the challenge.

Erin go Bragh!

You can leave a comment on the blog or email me at

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Beer, Bread, Corned Beef, Entree, Food For Thought, Hints and Tips, Meat, Menus, Recipes To Share, Side Dishes, Vegetables, Whiskey | Tagged , , , , , | Comments Off on Erin go Bragh!!!

Word of the Day

Banana-Toasted Coconut Bread

Banana-Toasted Coconut Bread

The word of the day is Banana-Toasted Coconut Bread. Ā (Tap the link to go straight to the recipe.) Ā Just a reminder for all of you that love this bread. Ā I made it yesterday and it was our treat with coffee this morning.

Banana Bread Breakfast

Posted in Bread, Food For Thought | Tagged | Comments Off on Word of the Day

Soup, Glorious Soup

This blog is dedicated to all of my friends and family that are suffering through the terrible weather north of Paradise. Ā That means all of you north of the Florida boarder.

Here are a few of my favorites. Ā Some have been posted on the blog in the past and some have not. Ā The ones that have been posted are linked and you will be able to click the link and go directly to the recipe. Ā Have fun.

Wild Rice and Chicken Soup with Mushrooms

Wild Rice And Chicken Soup with Mushrooms

Makes About 4 Quarts

1 Ā  Ā  Ā  Ā  Ā Cup Uncooked Minnesota Wild Rice

2 Ā  Ā  Ā  Ā  Ā Ounces Dried Porcini Mushrooms, Re-Hydrated, Liquid Reserved

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Pounds Baby Bella Mushrooms, Sliced

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Large Spanish Onions, Diced (About 2 Cups)

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Diced Celery

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Diced Carrots

10Ā Ā Ā Ā Ā Ā  Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Bouquet Garni Consisting of 2 Sprigs Fresh Cilantro, 6 Sprigs Fresh Thyme,Ā 1 Sprig Fresh Oregano, 4 Fresh Sage Leaves, 1 Bay Leaf Broken in Half

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons Coarse Sea Salt

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Freshly Ground Black Pepper

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Cooked Chicken Breast, Diced

Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  Chopped Scallion for Garnish

Place the wild rice in a colander and rinse with cold water. Ā Transfer the rice to a pan large enough to hold the rice and 4 cups water. Ā Cover the rice with 4 cups cold water and bring to a boil. Ā Reduce the heat and simmer the rice, covered for 50 to 60 minutes. Ā You want the grains to expand and the rice to be soft. Ā Remove from the heat and drain the rice in a colander. Ā Rinse with cold water and set aside. Ā (I use CANOE wild rice because it is readilyĀ available at your grocery. Ā I suggest using only wild rice and not the blended rice. Ā Also, do not use any kind of instant Wild Rice just in case there is such a thing.)

Place the dried porcini mushrooms in a small saucepan and cover with 2 cups of water.Ā  Bring to a boil and continue to boil for 2 minutes.Ā  Remove from the heat and let the mushrooms sit in the liquid for 10 minutes before straining.Ā  Strain the liquid through a strainer fitted with cheesecloth or paper towel.Ā  Rinse the mushrooms to be sure there is no dirt or sand.Ā  Squeeze out as much liquid as possible into the cheesecloth fitted strainer.Ā  Coarsely chop the porcini mushrooms.Ā  Set aside the mushrooms and the liquid.

Heat a large pan such as a Dutch oven over medium high heat.Ā  When pan is hot add the 2 pounds of sliced baby bella mushrooms.Ā  Cook the mushrooms stirring frequently until the mushrooms are cooked and their juice has been extruded.Ā  Add the onion, celery, carrots and chopped porcini mushrooms and mix well.Ā  Add the chicken stock, the porcini liquid, bouquet garni, salt and pepper and bring to a boil.Ā  Reduce heat and simmer, covered for 30 minutes.

Add the cooked wild rice and simmer, covered, another 30 minutes.Ā  Add the cooked chicken and simmer, covered, for 15 minutes.

Serve in warm soup bowl with chopped scallion as a garnish.Ā  A really good hunk of artisan bread goes well with the soup as well as a tossed salad for a side dish.

(At the end of this soup blog is an idea of what to do with any extra wild rice you may have made and did not put in the soup.)

Golden Split Pea Soup

Golden Split Pea Soup

I made this soup with yellow split peas instead of the traditional green peas. Ā I like the color much better but the flavor is exactly the same. Ā If you prefer green split peas don’t hesitate to use them instead.

Makes about 6 Quarts

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  12-Ounce Bags Yellow Split Peas

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Pound Sweet Italian Sausage

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Diced Spanish Onion (About 1 Large Onion)

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Diced Celery

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Diced Carrots

3Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Diced Sweet Potato

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Garlic Gloves, Finely Minced

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoons XVOO

3Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Coarse Sea Salt

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Freshly Ground Black Pepper

8Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Homemade Ham Stock or Homemade Chicken Stock orĀ Canned Low Sodium Chicken Broth

Ā  Ā  Ā  Ā  Ā  Ā  Ā Homemade Croutons, CrĆØmeFraiche and Chopped Fresh Italian Parsley

In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage.  Brown the sausage on all sides.  Remove from the pan and add the onion, celery, carrot, garlic, salt and pepper and gently sauté the vegetables until the onion begins to become translucent, about 10 minutes.  Add the sweet potato and sauté the vegetables for 5 minutes more.    Add the split peas and cook for two minutes.  Add the ham stock and bring to a boil.  Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot.  Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick.  If too thick add a bit of the stock to thin.  (I like to cook the soup with a lid half way on the pot.  This helps to keep the soup from reducing too much.)  Taste the soup for seasoning and adjust accordingly.

Serve the soup in warm bowls with croutons and topped with a dollop ofĀ CrĆØme Fraiche and a sprinkle of chopped fresh Italian parsley.

Austrian Vegetable Soup

Austrian Vegetable Soup

Austrian Vegetable SoupIn the early eighties I worked at a restaurant in Deerfield Beach, Florida, that was the most upscale dining experience you could get at the time. Ā The Austrian Pastry Chef and I became friends and he was extremely generous in sharing his knowledge with me.Ā  He was a lot older than most of the people working at the restaurant and he retired just about a year after I started.Ā  I wisely took that year to listen to everything he told me and pay attention to everything he did.Ā  He not only made the pastry but also gave the chef of the restaurant his recipes for many of the items served.Ā  He taught me more than any of the other people I ever worked with:Ā  Knowledge I could not get anywhere else.

This soup is a variation of the Austrian Vegetable Soup recipe Chef Max shared with me.Ā  I think he would be very happy with the changes I made to his fabulous soup.

Makes 4 Quarts

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Ounces Unsalted Butter (1/2 Stick)

½         Pound Thick Cut Bacon, Finely Chopped

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Finely Chopped Carrots

4Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Finely Chopped Celery

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Finely Chopped Spanish Onions

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Chopped Peeled Yukon Gold Potatoes (Medium Dice)

½         Cup All-Purpose Flour

6Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups Homemade Chicken Stock or Canned Low SodiumĀ Chicken Broth, Heated

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoons Coarse Sea Salt

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Freshly Ground Black Pepper

2Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cups CrĆØme Fraiche

CrĆØme Fraiche and Chopped Fresh Chives for Garnish

In a large pot such as a Dutch oven over medium heat, melt the butter.  When butter has stopped foaming add the bacon and cook until bacon is crisp and all the fat has been rendered.  Remove the bacon to a plate lined with a paper towel and set aside.  Leave the rendered fat in the pan.  In the same pot with the rendered bacon fat add the carrots, celery, onions and potatoes.  Sauté the vegetables until they become softened, about 10 minutes.  Stir frequently.  Add the bacon and stir to combine.

Add the flour and stir the mixture until every bit of vegetable is coated with the flour.Ā  Cook for 5 minutes stirring frequently.Ā  You don’t want the flour to burn.Ā  Add the hot chicken stock, salt and pepper and bring to a boil.Ā  Reduce heat to low and cook the soup for 30 minutes, until the carrots and potatoes are cooked through and soft.Ā  Add the CrĆØme Fraiche.Ā  Stir to incorporate the crĆØme into the soup.Ā  Gently simmer for 10 minutes.

Serve the soup in warm bowls, topped with a dollop of CrĆØme Fraiche and a sprinkle of chopped fresh chives.

Pasta Fagioli

Pasta Fagioli Topped with Parmesan Cheese

Pasta Fagioli Topped with Parmesan Cheese

Pasta Fagioli

Most people soak their beans overnight or do the quick soak of boiling for two minutes then letting them sit in the water for an hour and THEN boil them for another hour or so.Ā  Not me.Ā  I have always hated all of those steps.Ā  There is no inspiration for me when I have to wait to do something I want to do immediately.Ā  A long time ago I decided to skip the soaking steps and went directly to cooking.Ā  What did I find out?Ā  I found out that the beans cooked exactly like the soaking method.Ā  WHERE IS THE MYSTERY?Ā  So try it my way and see what you think.

Never salt the beans when they are cooking.Ā  If you salt them too early they cook up just a little too mealy and loose their creamy texture.

Many people like to go through the hassle of pureeing part of the bean soup to make it creamy.Ā  I don’t.Ā  I found that when I cook my bean soup slowly and stir often the beans become creamy on their own.Ā  Besides I love the texture of soups that aren’t pureed.Ā  When pureed, the soup (any pureed soup) becomes one dimensional.Ā  It then looses all of its layering that I strive for in every recipe I make (no matter what it is).

I don’t add my cooked pasta to the soup until I am ready to serve it.Ā  If you add the pasta too early, or cook it in the soup too long, it will suck up all of the moisture and the soup will be too thick.Ā  So, I suggest you cook only the amount of pasta you will need at the moment.Ā  And the amount of pasta in the soup is, for sure, a personal thing.Ā  I like a lot of pasta in my soup but most people do not.Ā  So add what you think will work for you and whomever you are serving.Ā  You definitely do not want to put any of the soup in the freezer with the pasta.Ā  Not a good thing.

Often you will see in a Pasta Fagioli recipe the addition of Parmesan Cheese Rinds into the soup while it is cooking.Ā  Yes, you can do that.Ā  I don’t because I am not crazy about the flavor it imparts.Ā  The rinds seem to take over and, once again, I loose the layering of flavor that I am always talking about.

The finished product will be not thick and not soupy – somewhere in between.Ā  The soup thickens up on its own even when it is sitting on the counter cooling.Ā  If it is too thick for you just add a little stock when reheating.

I like to top off a bowl of soup with parmesan cheese or, to make it really special, add a dollop of Pesto just before serving.Ā  You can also drizzle a little XVOO on top of that wonderful bowl of Pasta Fagioli.

Click on Pasta Fagioli for the recipe.

Corn and Chicken Chowder

Corn and Chicken Chowser

This recipe is a perfect example of ā€œThe Layers of Flavorā€ I always strive for in my cooking.Ā  You can taste every ingredient in this chowder all at once and you will be able to identify each of them individually.

Using the corn cobb in the cooking of the chowder gives it the most corn flavor possible.

Click on Corn and Chicken Chowder for the recipe.

Wild Mushroom and Chestnut Soup

Wild Mushroom and Chestnut Soup

I like to use the wildest mushrooms I can find:Ā  The ones that stayed out late partying the night before. Ā The wilder the mushrooms the better.Ā  You don’t want this soup to be a ā€œrun of the millā€ mushroom soup, so forge ahead and look to your local upscale market for a good selection of wild mushrooms.

I don’t put in any herbs, other than Sunny Paris Seasoning from Penzey’s Spices, because I want the mushroom flavor to be the predominate taste.Ā  The Sunny Paris gives it a little French flair.Ā  There is no salt in Sunny Paris.Ā  I love this herb mixture:Ā  It is subtle and it reminds me of Paris.Ā  Check out Penzey’s website.Ā  Some of you may be lucky enough to have a retail store in your area.Ā  If not, the catalogue has everything you can think of and shipping is inexpensive.Ā  http://penzeys.com

The drizzle of white truffle oil as garnish is a bit extravagant but well worth the cost.Ā  It adds another dimension of earthiness you can only get from truffles.Ā  Why not add it since this recipe is all about wild mushrooms.

Click on Wild Mushroom and Chestnut Soup for the recipe.

I hope these soups will help to warm up your cold and snowy evenings this winter. Ā If you have any questions you can contact me by leaving a message on the blog or by emailing me at

camille@camillecooksforyou.com

Oh, by the way, if you are like me you probably had some wild rice left over that did not make it into the soup. Ā What I did was make a Wild Rice and Veggie Salad with Lemon Cilantro Vinaigrette. Ā It’s a pretty free form recipe, super easy and deliciously healthy. Ā If you don’t have the 2 cups of cooked rice, adjust the rest of the ingredients to meet the goal. Ā Actually you can put in whatever veggies and amounts that are to your liking. Ā This is just a guide.

Wild Rice and Vegetable Salad with Lemon Cilantro Vinaigrette

Wild Rice Salad

2 Ā  Cups Cooked Wild Rice

1 Ā  Pound Asparagus, Cooked and Sliced Crosswise

1 Ā  Cup Sweet Baby Peas

1/2 Ā  Roasted Red Pepper, Diced

1 Ā  Cup Fresh Corn Kernels

1 Ā  Bunch Scallions, Chopped

1/2 Ā Cup Toasted Almonds

Lemon Cilantro Vinaigrette

Fine Sea Salt and Freshly Ground Black Pepper

Toss all of the ingredients together except the vinaigrette. Ā Mix well and blend in enough vinaigrette to make the rice salad just a bit moist or put in the amount that suites you. Ā (Told you this is pretty much a free form recipe.) Ā Add salt and pepper to taste.

Lemon Cilantro Vinaigrette

Makes About 3 Cups

½         Cup Fresh Lemon Juice

3Ā Ā Ā Ā Ā Ā Ā Ā Ā  Roasted Garlic Cloves

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Bunch Scallions, About 6, White Part Only

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Tablespoon Dijon Mustard

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Cup Cilantro Leaves

¾         Cup Vegetable Oil

¾         Cup XVOO

1Ā Ā Ā Ā Ā Ā Ā Ā Ā  Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

Zest of One Lemon

In the bowl of a food processor fitted with the steel blade add the lemon juice, garlic, scallions, Dijon mustard and cilantro leaves and finely chop.Ā  With the motor running add the oils in a slow, steady stream through the feed tube and blend until emulsified.Ā  Add the salt, pepper and blend to combine.Ā  Add the zest and pulse 2 or 3 times (briefly).

Store in an airtight container and refrigerate up to 1 week.

This dressing is great with the wild rice salad, seafood salad or drizzled on grilled vegetables.

The following picture is from my recipe book that was started at my first kitchen job at the Mobile 5 star restaurant La Vielle Maison in Boca Raton. Ā The restaurant is long gone but the food memories will never die.DSC_0690

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Chicken, Chicken Stock, Food For Thought, Garlic, Ham, Ham Stock, Hints and Tips, Italian Sausage, Meat, Menus, Mushrooms, Recipes To Share, Sausage, Soup, Vegetables | Tagged , , , , , , , , , , , , , , , , , , , , , | Comments Off on Soup, Glorious Soup