Tuesday Recipes

Enjoy!

POTATO AND ONION SOUP

This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”

Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6

Ingredients:

3 tablespoons butter

3 tablespoons extra virgin olive oil

1 1/2 cups peeled and sliced Spanish onions

3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth

3 cups peeled and cubed potatoes

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions:

Melt the butter in a large sauté pan and add the olive oil.

Add the onions and sauté until they become clear and turn a light brown. Set aside.

In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.

Add the onions to the stock pot and simmer for an additional 15 minutes.

Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.

CORN CHOWDER WITH PINK POTATOES & CREAM

This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.

The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.

2 tablespoons olive oil

1 medium yellow onion, diced

2 garlic cloves, finely diced

8 to 10 cups water

Kosher salt

4 ears fresh corn, shucked and cut in half crosswise

1/4 cup heavy cream

4 medium red new potatoes, washed and chopped into 1/4-inch pieces

1 tablespoon chopped fresh thyme

Freshly ground black pepper

1/2 cup sour cream

2 tablespoons freshly squeezed lime juice

Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.

Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.

Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.

In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.

FRESH PEACH CAKE

This yummy recipe comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 1 hr 5 min; Prep: 15 min; Cook: 50; Yield: 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/fresh-peach-cake-recipe.print.html?oc=linkback

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

3 large, ripe peaches, peeled, pitted, and sliced

1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

CROCKPOT PEANUT CHICKEN

This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “This super simple recipe for Crockpot Peanut Chicken is packed full of flavor.” Prep Time: 10 minutes; Cook Time: 300 minutes (5 hours); Total Time: 310 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

3 pounds boneless, skinless chicken breasts

1/2 cup peanut butter

1/2 cup orange juice

1 cup chicken broth

1/4 cup low sodium soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

1/8 teaspoon pepper

1/4 teaspoon garlic powder

Preparation

Combine all ingredients in 4 quart crockpot; mix well. Cover and cook on low for 5-8 hours or until chicken is tender and thoroughly cooked. Serve with hot cooked rice or noodles.

If you have a newer hotter cooking crockpot, check the chicken after 4-1/2 hours. The peanut butter can burn easily, so watch it.

FRESH MOZZARELLA SALAD

This yummy salad comes from Seattle's Macrina Bakery. They have a great email list; sign up for a free monthly recipe.

This recipe starts, "This dish is perfect for warm evenings when turning on the oven is simply out of the question. Leslie's favorite snack of bocconcini (small balls of fresh mozzarella) drizzled with delicious olive oil and sprinkled with coarse salt inspired this recipe. Our Fresh Mozzarella Salad is filling enough for a light supper paired with Crostini or Fresh Herb bread. It also makes a beautiful side dish for an outdoor summer party." Serves 4

Ingredients

1 red bell pepper

1 yellow bell pepper

1 clove garlic, thinly sliced

2 tablespoons extra virgin olive oil

1 bunch arugula or your favorite garden greens

2 teaspoons fresh lemon juice

1 teaspoon fresh oregano, coarsely chopped

1 tablespoon roasted Marcona almonds, coarsely chopped

8 ounces fresh mozzarella, sliced

Kosher salt

Coarsely ground black pepper

Preparation

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Brush the whole peppers with a bit of olive oil, place on the prepared baking sheet, and roast for 20 to 25 minutes, or until the skin is blistered and caramelized. Remove the peppers from the oven and place in a sealed plastic bag to steam for 30 minutes. Steaming the peppers releases the skin. Once the peppers have cooled, peel them and remove the stems and seeds. Slice the peppers into 1/2-inch pieces and set aside.

In a small skillet over low heat, warm the garlic in 1 tablespoon olive oil. Remove from heat and set aside to cool.

Thoroughly wash and dry the arugula. Toss it with lemon juice and 1 teaspoon olive oil. Season to taste with salt and pepper. Lay on a presentation plate as the base of the salad.

Arrange the peppers and mozzarella on top of the arugula. Drizzle with the reserved garlic and olive oil mixture and sprinkle with oregano, almonds, salt and pepper.

GOOBER CAKE

This comes from Brett Moore, About.com's Gourmet food blog's guide, who attributes this to Vintage Cakes, by Julie Richardson (Ten Speed Press, 2012). The recipe starts with, "In the South, 'goober' is another term for peanuts. This delicious vintage dessert starts with a moist and flavorful peanut butter cake and then adds a wonderful peanut butter frosting and chocolate ganache. Chocolate and peanut butter taste heavenly together but, for something different, you can substitute the ganache with your favorite jam." Don't be intimidated by the length of the recipe. Read through it once or twice, then give it a try. It's worth it.

Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: Serves 8 to 10

Ingredients:

3 cups (12 ounces) sifted cake flour

1 tablespoon baking powder

1 teaspoon fine sea salt

1 3/4 cups (12 3/4 ounces) firmly packed brown sugar

1/2 cup (4 ounces) unsalted butter,at room temperature

1/2 cup canola oil

2 teaspoons pure vanilla extract

1/2 cup (5 ounces) natural crunchy unsalted peanut butter, at room temperature

4 eggs, at room temperature

1 1/4 cups whole milk, at room temperature

For the Chocolate Ganache

1 or 1 1/4 cups heavy cream , depending on the type of chocolate

8 ounces semisweet or bittersweet chocolate, chopped or chipsFor the Peanut Butter Frosting

6 tablespoons (3 ounces) unsalted butter , at room temperature, cut into small cubes

1/2 cup (5 ounces) natural crunchy salted peanut butter, at room temperature

2 1/2 cups (10 ounces) sifted confectioners' sugar

1/2 cup heavy cream

1 teaspoon pure vanilla extract

Preparation:

To make the cake:

Center an oven rack and preheat the oven to 350 degrees F.

Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.

In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium speed until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the peanut butter on low speed. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter . With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.

Divide the batter evenly among the prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes.

Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature.

To assemble the cake, place one cake on a flat plate, top side up. Using about one third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting-about 3/4 cup-over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and 3/4 cup of peanut butter frosting, as you did with the bottom layer. Top with the third cake (top side up), align the layers, and spread ganache and peanut butter frosting on the top layer, using up the remainder of both the ganache and the frosting.

This cake keeps for up to 3 days at cool room temperature.

To make the chocolate ganache:

Measure the chocolate into a small heat-resistant bowl. If you are using semisweet chocolate , use 1 cup of cream. If you are using bittersweet chocolate, use 11/4 cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer , quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.

Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.

If you intend to use the ganache as a glaze , let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water.

If you plan to use the ganache as a frosting (not a glaze), you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften.

Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days. Makes about 1 1/2 cups (enough to lightly glaze or frost an 8- or 9-inch cake. Note: If you are using the ganache as a frosting (rather than a glaze), make it at least 2 or 3 hours before you'll need it, as it takes time to reach a spreading consistency.

To make the peanut butter frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners' sugar, cream, and vanilla and continue beating until the frosting is light and creamy, about 3 minutes. Scrape the sides and bottom of the bowl, as well as the paddle, as often as necessary to incorporate all the ingredients.

This frosting keeps at room temperature for up to 3 days or can be stored in the refrigerator for up to 7 days. If refrigerated, the frosting will need to be brought back to room temperature and rewhipped before using. Makes about 2 1/2 cups (enough to fill and top but not completely frost an 8- or 9-inch layer cake).