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Month: November 2010

Turkey Soup with Chive & Herb Dumplings

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This Thanksgiving was a very special one. I was finally able to do what I’ve been thinking about for years – spending Thanksgiving with my best friend and fellow foodie Jen in upstate New York. Every year we spend countless hours on the phone helping plan the others Thanksgiving meals. This was the year we were able to plan OUR feast. It was fabulous and we were both thankful to spend it together.

Did I mention it’s COLD up here. My girl Jen was super smart when she threw the turkey carcass in a stock pot on Thanksgiving night and made some seriously rich stock.

This soup is dead simple to make and the chive and herb dumplings thicken it slightly and make this soup very special.

Eat up turkey.

INGREDIENTS

  • 1 large onion, chopped
  • 3 carrots, cut into 1/4 inch pieces
  • 2 cloves garlic, minced
  • 3 cups leftover turkey meat
  • Salt & Pepper
  • 6-8 cups homemade Turkey stock (or chicken)

Dumplings:

  • 2 cups Bisquick
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 cup chopped herbs (sage, parsley & green onions)
  • 2 tablespoons cold butter

DIRECTIONS

To make the turkey stock: In a large stock pot throw in your turkey carcass and vegetables from roasting pan. Add a bay leaf and cover with water. Simmer for at least 1 hour. Let cool and skim off top layer. Strain solids and turkey from the pot and reserve clear broth.

In a soup pot, saute onions until translucent. Add carrots & garlic and season with salt and pepper. Add turkey meat and pour the turkey stock over the meat and vegetables.

Simmer the soup for 30 minutes.

For the dumplings, mix all ingredients in a bowl. Drop small spoonfuls into the soup and cook for 15 minutes uncovered. Cover the pot and cook for an additional 10 minutes.

Pots de Crème with Fleur de Sel, Lime and Dark Chocolate

yholmes 1 Comment

Montreal is a dream inspiration for this foodie. I always come home with a ton of ideas and can’t wait to recreate flavors I’ve experienced.

This recipes is inspired by one tiny little chocolate from Marius et Fanny, a chocolate shop on Rue St-Denis in Montreal’s Plateau neighborhood. I found this cute little place on my first trip and I’ve continued to stop in every visit since. I always get the same exact luxury: Chocolate Caramel and Lime chocolates.

The French classic, Pot de Crème, was the perfect choice to infuse with these unexpected combination of flavors. You get that amazing creamy and dense feel – just like the oozing caramel middle from the sweet little chocolate.

Sometimes a little decadence is all you need.

INGREDIENTS

For the custard:

  • 1 1/4 cups sugar
  • 1/4 cup water
  • 1 3/4 cups whipping cream
  • 1/2 cup whole milk
  • 6 large egg yolks
  • 2 limes zested
  • 1 tsp Fleur de Sel (French sea salt)

For the chocolate sauce:

  • 4 ounces high-quality bittersweet or dark chocolate, chopped
  • 1/4 cup cream

DIRECTIONS

Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes. Add lime zest. Let cool for 10-15 minutes to avoid scrambling your egg yolks.

Whisk egg yolks in large bowl until foamy. Gradually whisk in cooled caramel. Strain into 4-cup glass measuring cup. Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.)

For the chocolate sauce, bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Top each pot with a layer of chocolate and return to refrigerator until set.

 

Shrimp, Sweet Potato and Corn Enchiladas with Verde Crema

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Enchiladas are one of those things I never order at a Mexican restaurant. I always want fish tacos or some special of the day – but I do love to make them at home and these are pretty simple to throw together.

Overall these enchiladas are a pretty healthy meal if you use light sour cream and are light handed on the cheese. I opted to use real Mexican sour cream (crema) and I was a little generous with the cheese… but how often do you make homemade enchiladas? Go all out.

If you are looking for a spicier dish try the homemade Verde Salsa from a Mexican grocery store. My verde salsa was HOT. To counteract the heat I served a salad dressed with Hot Pepper Jelly vinaigrette (jelly, lime juice, coriander, olive oil) and it was the perfect sweetness with the hot enchiladas.

INGREDIENTS

  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon coarse kosher salt
  • 1 3/4 pounds sweet potatoes (about 3-4 small or 2 large), peeled, cut into 1/4-inch cubes
  • 1 1/2 cups white onion, diced (1 medium onion)
  • 1 1/2cups frozen corn, thawed
  • 1 large garlic clove, minced
  • 5 tablespoons vegetable oil, divided
  • 2 cups coarsely chopped fresh cilantro
  • 1 pound raw peeled deveined shrimp, coarsely chopped
  • 2 cups purchased salsa verde or mild tomatillo salsa
  • 1/2 cup Mexican crema or sour cream
  • 12 flour tortillas
  • 8 ounces Monterrey jack cheese(about 2 cups)

DIRECTIONS

Preheat oven to 400°F.

Combine the spices (first 5 ingredients) in small bowl and set aside.

Toss sweet potatoes with 1/2 of the spice mixture & 2 tablespoons vegetable oil; toss to coat. Transfer to prepared baking sheet. Roast sweet potatoes until soft and browned in spots, turning occasionally, 20 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.

In a skillet over medium heat add 2 tablespoons oil. Add onion, corn and the remaining 1/2 of the spice mixture. Cook until onions and corn are caramelized about 8 minutes. Add the garlic and shrimp and cook for an additional 2-3 minutes until shrimp are beginning to turn pink. Remove from heat. NOTE: Do not cook the shrimp completely as they will be overcooked once in the oven.

In a large bowl combine shrimp & corn mixture with the sweet potatoes. Add in ½ cup chopped cilantro and toss to combine all ingredients. Season filling to taste with salt and pepper.

Lower the oven to 375°F.

Spray a 15 x 10 x 2-inch glass baking dish with non-stick cooking spay or vegetable oil. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Spoon 1/4 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.

Mix salsa and crema and 1/2 cup cilantro. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly. Yield: 4 -6 servings.

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