Warmest regards and Happy Valentine's Day,
Rachel
{ when there's snow, there's soup. } |
Sweet Potato, Pear, and Carrot Soup{ Makes: 6 servings; Prep time: 15 minutes; Cook time: 30 minutes }
Ingredients:3 large sweet potatoes, peeled and cubed2 large carrots, peeled and sliced3 cups chicken broth, divided1 teaspoon salt, divided1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 large pears, peeled and sliced1 large onion, chopped1 tablespoon butter1/2 cup heavy cream1/4 teaspoon black pepper
Directions
In a large saucepan or pot, combine the sweet potatoes, carrots, 2 cups of chicken broth, 1/2 teaspoon salt, cinnamon, and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender.- Meanwhile in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes until onion is translucent. Stir in 1 cup of chicken broth. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly.
In a blender, cover and puree soup in batches; return all to the pot. Stir in the cream, pepper and remaining salt; heat through (do not boil). Garnish with slices of pear.
{ vegetables sliced thin and ready to go in the batter } |
{ mix, mix, mix } |
{ fry in the pan } |
{ and voila! } |
Korean Vegetable Pancakes
{ Makes about four 8-inch pancakes }
Ingredients:
2 cups all-purpose flour
2 cups ice cold water
1 egg, beaten
1 teaspoon salt
Vegetable oil for pan frying (approximately 1 1/2 tablespoons for each pancake)
2 medium potatoes, peeled and julienned
1 carrot, peeled and julienned (or grated)
1 green pepper, cut into thin slices
1 red pepper, cut into thin slices
1 bunch of scallions, sliced
Directions:
Dipping sauce (I use this sauce for pajeon and dumplings):
- In a medium bowl, mix flour, egg, salt, and 1 1/2 cups water until a smooth batter is formed. If batter is still thick, add a little more water (you want it to be the consistency of pancake batter). Stir in the potatoes, carrots, peppers, and scallions.
- Place an 8-inch nonstick skillet over medium-high heat. Let it heat for 15-20 seconds, and then coat bottom with vegetable oil. Ladle in about a quarter of the batter and spread it out evenly into a circle. Cook for 5 minutes until edges start browning. Then flip and cook for another 3-5 minutes. When completed, transfer the pancake on a plate lined with a paper towel to drain oil (if necessary) and then place on serving plate.
- Repeat steps 1 to 3 with remaining batter.
- When pancakes are all finished, cut into triangles and serve with dipping sauce.
Ingredients:
2 tablespoons soy sauce
1 1/2 tablespoon water
2 teaspoons sugar
1/4 teaspoon rice or white vinegar
1/4 teaspoon sesame oil
Pinch of roasted sesame seeds
Pinch of chopped scallion
Pinch of crushed red pepper (optional)
In a small bowl, mix together soy sauce, water, vinegar, sugar, and sesame oil. Sprinkle in sesame seeds, chopped scallion, and if desired, pinch of red pepper.
Toffee Coffee Dark Chocolate Brownies
Adapted from Better Homes & Gardens
{ Makes: 20 brownies; Prep: 25 min.; Bake: 35 min. }
Ingredients
1 19.8- or 21-ounce package dark chocolate brownie mix
1/2 cup toffee pieces
2 tablespoons instant espresso powder or instant coffee crystals
2/3 cup walnuts, chopped (optional)
Directions:
TO STORE: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
- Preheat oven to 350 degrees F. Grease a 9-inch square baking pan and set aside.
- Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces, the espresso powder, and chopped walnuts into batter. Spread batter into prepared pan.
- Bake in preheated oven for 35 minutes. In the meantime, prepare frosting (see instructions below).
- Once brownies are done baking, cool in pan on a wire rack. Remove baked mixture from pan. Spread frosting onto cooled brownies and sprinkle with chopped walnuts. Cut into bars. Makes 20 brownies.
For Frosting:
1 cup (1/2 lb.) unsalted butter, at room temperature
4 cups (1 lb.) powdered sugar, sifted
1/8 teaspoon salt
2 tablespoons milk
2 teaspoons vanilla
Preparation:
In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until incorporated. Turn mixer to high speed and beat frosting until fluffy and smooth.
{ you'll never guess the secret ingredient in this pizza. okay, you got me. the title gives it away. } |
{ this might very well put beard papa's out of business. } |
{ the dough is ready to go in the oven } |
{ this puff didn't get "popped" and rose to the occasion } |
{ perfect puffs } |
{ "fill me!" } |
Cream Puffs with Custard and Fruit FillingNext time, I'm going to try this with chocolate and banana pudding mix.
{ Prep time: 30 minutes; Bake time: 30 minutes; Yields: 12 puffs }
Ingredients
For pastry puff:
1/3 cup butter, cubed
1 cup water
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
1 teaspoon vanilla extract
For filling:
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
1 cup whole milk
1 cup frozen whipped topping, thawed
1 cup strawberries, sliced
Directions
*Tip: It's best to keep the pastry and custard separate until ready to serve to prevent the cream puff from getting soggy.
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper; set aside.
- In a small pot, bring water, butter, sugar, and salt to a boil over medium heat. Once boiling, add flour all at once and with a wooden spoon, stir until a smooth ball forms. Remove from heat and let stand for 10 minutes. Transfer dough to a stand mixer. Beat in eggs one at a time, mixing well after each until dough is smooth and shiny. Mix in the vanilla. Drop by 2 rounded tablespoonfuls 3 inches apart onto baking sheet.
- Place sheet on middle rack in the oven and bake for 30 minutes or until golden brown. Centers should be dry (check with toothpick). Transfer to wire rack to cool.
- While shells are cooling, remove pudding mix from the fridge. Fold in 1 cup of whipped topping and mix. When the shells are cool, split and fill with custard and then layer on sliced strawberries. Replace cream puff tops and dust with confectioners sugar. You can refrigerate until ready to serve.*
{ what's for lunch? } |
{ warm-you-right-to-the-bone potato broccoli soup } |
Potato Broccoli Cheddar Soup
Adapted from Delish.com; Serves 4
Ingredients
1 1/2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 3/4 pounds broccoli, thick stems diced (about 2 cups), tops cut into small florets (about 1 quart)
5 medium-sized red potatoes, diced
3 cups chicken broth
1 cup whole milk
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup shredded cheddar cheese
2 pieces bacon, fried and diced (for garnish)
Directions
- In a large pot, heat olive oil over medium-high heat. Add butter, potatoes, onions, and broccoli stems. Sautee for 5-10 minutes until onions turn golden brown.
- Add broth, milk, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
- In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of shredded cheddar cheese into the soup, and serve the soup topped with the remaining cheese. Sprinkle bacon bits on top.