Curried Butternut Squash Soup

Have you ever met someone that is so flippin' cute that you just want to stick them in your pocket and take them home?  That's how I feel about Kate Horning.  

Kate is a local blogger, dietitian, culinary instructor, and health guru.  Along with her partner, Bryan, she recently hosted a group of Kentucky Food Bloggers for a tapas style dinner party.  I'm not gonna lie, I was a little intimidated when I visited Kate's site for the first time because this girl is all about cooking healthy while I find it difficult to cook without a stick of butter and half a slab of bacon.  But I signed up for the evening with an open mind and I am so glad I did.

Our menu for the evening:
             Tofu with Sauteed Greens
             Shrimp & Grits
             Curried Butternut Squash Soup
             Creole Burgers
             Hot Bananas w/Ice Cream

We milled about the kitchen watching Kate and Bryan cook and share their stories and tips.  Truth be told, I was itching to get on the other side of the counter and help out.  The chemistry between these two is the real deal and was not only informative, but entertaining.  They are perfect together.

I was unprepared to really like most of the menu items, but I loved everything.  Now, I won't be making tofu anytime soon, but I have already made the kale dish and the butternut squash soup.   And can't wait to make the veggie burgers.  Each dish was so full of flavor.  Oh, and I can't forget the wine!  Each course was paired with an delicious Kentucky wines from Wildside Winery.  

As much as I enjoyed all of the delicious food, wine, and conversation the take away of the night for me was the desire to try new foods and to eat a little healthier.  I'm not planning on giving up my butter or bacon anytime soon, but am trying to incorporate my veggies into my daily diet.  And for that, I thank you Kate!

This soup is super easy to make and you will swear it gets its creamy texture from cream.  Tastes decadent, but it's totally healthy.  

Curried Butternut Squash Soup
slightly adapted from Simply Nutritious by Kate

1 large butternut squash
olive oil
salt and pepper
1 small onion, diced
2 cloves of garlic, minced

2-3 cups chicken stock (I only used 2 and wish I had added the extra cup)
2 tablespoons curry
Sour cream for topping


Preheat oven to 425°.  Halve squash, scoop out seeds and place on baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake about 45 minutes, flipping halfway through, cooking until squash is tender.  In the meantime, place the onion in a stock pot with a drizzle of olive oil, and cook over medium heat until onions are soft and translucent, about 10 minutes.  Stir in garlic and remove from heat.  Scoop out squash and place in stock pot with onions and garlic.  Add chicken stock and curry and stir until combined.  Puree to desired consistency with blender, food processor, or immersion blender.  Cook until hot and serve with a dollop of sour cream.

Corn Chowder with Shrimp

Fresh corn is one of summer's greatest gifts.  I make corn chowder all winter but never thought to make a lightened up version for summer until I came across a version on Pinterest a while back.  All I can say, I've been missing out.

I couldn't resist adding bacon as it pairs so well corn and shrimp.  And seriously, anything sauteed in bacon fat is going to be good.  This soup is a symphony of textures with the crisp corn, crunchy bacon, and tender shrimp.  A perfect soup for summer!

Corn Chowder with Shrimp
adapted from Bev Cooks

Serves 4

4 slices bacon, diced
1/2 pound shrimp, peeled and deveined, tails removed, and chopped into 1/2 inch pieces
1 tablespoon unsalted butter
1/2 medium onion, diced
3 cloves of garlic, minced
1/2 teaspoon smoked paprika
pinch of cayenne pepper
3 ears of corn, kernals removed from the cob
1 tablespoon all-purpose flour
2 cups chicken stock
1/2 cup half-and-half or cream
salt and pepper
fresh basil for garnish, optional

Cook bacon over medium-high heat in Dutch oven or heavy pot until crisp.  Remove from pan with slotted spoon and place on paper towels to drain.

Remove about half of the bacon fat.  Do not discard in case you need to add more.  Add shrimp and cook on each side for about a minute.  Remove from pot and set aside.

Add butter to pan.  Add onions and cook until they are softened and translucent, about 5 minutes.  Add garlic and cook for another minute.  Lastly, add corn, adding more bacon fat if needed, and stir.  Cook for about 3-5 minutes.  Add flour, stir, and cook for about a minute.

Add chicken stock and scrape bottom of pot to pick up any bits of flavor.  Add half-and-half or cream.  Cook over medium-low heat for about 15 minutes.  Return shrimp to pot and cook for a couple of minutes.  Taste and add salt and pepper as needed.  Finally, add bacon.  Serve and garnish with basil, if using.  

Chicken Caesar Salad Wraps

Simple recipe.  Simple post.

Chicken Caesar Salad Wraps are included in the 30 Minute Supper section of the current issue of Cook's Country.  Fifteen minute supper was more like it!  

Simply whip up a caesar dressing, toss some romaine in it, chop up some rotisserie chicken, and wrap it all up in a tortilla.  I added some leftover bacon, because let's face it, I always add bacon.  Wrapping the wraps was the most difficult part and that wasn't hard after I channeled my inner Chipotle burrito maker.  My tips - tuck in the sides first, tightly tuck in the stuffing, roll and then use a tiny bit of dressing on the edges to keep them sealed.

I loved these wraps and can see this being a regular around here.  

Chicken Caesar Salad Wraps
Cook's Country, June/July 2012

1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 garlic clove, minced
1/4 cup olive oil
1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 romaine lettuce heart (6 ounces), torn into bite-size pieces
4 (10-inch) flour tortillas

Whisk mayonnaise, Parmesan, lemon juice, Worcestershire, mustard, and garlic together until combined.  Whisk in oil slowly until thoroughly incorporated.

Toss chicken with half of dressing and toss romaine with remaining dressing.  Lay tortillas on counter.  Divide chicken equally among tortillas.  Top chicken on each tortilla with 1 cup dressed lettuce mixture and roll into wraps.  Serve.

Roasted Cauliflower and Aged White Cheddar Soup

Have you ever roasted cauliflower?  If you haven't, you should try it because it transforms what can be a pretty boring vegetable into something that I can't help but eat straight from the pan.  So I was pretty excited when I came across a recipe for roasted cauliflower soup.   

I actually made this soup about a month ago on a day when our state was hit by some pretty hardcore tornadoes.  Tornadoes are not unheard of around here, but the hysteria surrounding the storm predictions on this day were unlike anything I have seen and included closing schools and businesses early.  We were incredibly lucky and most of the storms went around us but several communities in Kentucky and surrounding states were pretty much decimated.  

Severe storms freak me out a little.  Okay, a lot.  Cooking a pot of soup seemed like a good way to calm my nerves.  Side note here, I picked up a movie to watch as well.  The name of the movie - Take Shelter.  Probably not the wisest selection on this day but I really wanted to see it and it was excellent.  

The soup was excellent as well.  One of most flavorful soups I have ever made.  Cauliflower is cut into florets and roasted simply with olive oil and salt and pepper.  A few strips of bacon are crisped up and onions and garlic are lightly browned in the rendered fat creating a base for the soup.  I used homemade chicken stock and have to say there isn't any comparison between it and the boxed/canned/powdered stuff.    Aged white cheddar is used here and I love how it keeps the soup monochromatic.  Cream and the roasted cauliflower are the final touches.  Whir with an immersion blender, or in a food processor or blender, to the desired consistency and you're done.  Next time I will hold back some of the roasted cauliflower and add it to the finished soup for more texture.

My mouth is watering a little as I write about it.  This soup was so delicious and exemplifies what I love about cooking; taking simple ingredients and creating something that nourishes not only the body, but the soul.

Roasted Cauliflower and Aged White Cheddar Soup
adapted from Closet Cooking

1 small head cauliflower, cut into small florets
2 tablespoons olive oil
salt and pepper
3 slices bacon, cut into pieces
1 medium onion, diced
2 cloves garlic, chopped
1 tablespoon fresh thyme
3 cups chicken stock
1 1/2 cups aged white cheddar, shredded
1 cup cream
salt and pepper to taste


Preheat oven to 400 degrees F.  Place cauliflower on baking sheet.  Toss with olive oil, salt, and pepper.  Roast cauliflower in oven and cook until lightly browned, about 20 - 30 minutes.

Place bacon in Dutch oven and cook over medium heat until crisp.  Drain on paper towels.  Place onion in pan and cook in bacon fat until translucent, about 8-10 minutes.  Add garlic, cook until fragrant, about 30 seconds.  Add thyme, chicken stock and cauliflower.  Bring to a boil.  Reduce heat to a simmer, and cook covered, for about 20 minutes.  

Puree the soup with an immersion blender to desired consistency.  Mix in the cheese and cook until melted.  Stir in cream.  Season with salt and pepper.  Serve with bacon as garnish.

How to Make Chicken Stock From a Rotisserie Chicken

I love rotisserie chickens.  Their convenience and versatility make them irresistible to me.  I love to cut up the meat and use it in chicken salads, soups, and pot pies.  More often than not, I leave behind more than I use.  I've always felt bad about spending so much on a convenience item, using only a little bit and then tossing it out.  I knew there had to be a way to squeeze out some more use from these little birds.

Enter chicken stock.  I've watched my beloved Ina Garten extol the virtues of homemade chicken stock for years, but her version is certainly not economical (3 chickens!!!).  After finding a recipe to make chicken stock from a rotisserie chicken from Soup Chick I was ready to go.  

This is so easy.  I can't believe I waited so long to do this.

Toss your used up bird, some veggies, herbs, and some peppercorns in a large stockpot or Dutch Oven.  You don't have to peel the onion, but probably should remove the sticker.

Cover with some water and bring to a boil.

At this point I decided to add in a bunch of fresh parsley since I had it.  Pretend like I added in Step 1.  Reduce heat and let simmer, uncovered, for an hour and a half. 

The chicken, veggies, and herbs will have released all of their loveliness and you will be left with a pot full of concentrated flavor.

Let cool slightly.  Remove the chicken, vegetables, and herbs with tongs.   Discard.

Pour mixture through a fine-mesh strainer.

Pour into containers.  Refrigerate or freeze.

Chicken Stock
adapted from Soup Chick

1 Rotisserie Chicken carcass (with remaining meat and skin)
1 medium onion, not peeled, cut in half
1 carrot, cut in half
1 celery stalk, cut in half
3 sprigs of thyme
2 bay leaves
3 cloves of garlic
small bunch of parsley
12 peppercorns
1 teaspoon salt

Place all ingredients in large stockpot or Dutch oven (4-5 quart capacity).  Add 2 quarts of water.  Bring to a boil.  Reduce heat to a simmer and cook, uncovered for 1 hour 30 minutes.  

Let cool slightly.  Remove chicken pieces and large pieces of vegetables.  Discard.  Pour stock through a fine-mesh strainer into container(s).  Refrigerate, or, if not planning on using within 3 days, store in freezer.

When ready to use, skim fat from top of stock.  

Chicken Meatball Noodle Soup

With a package of ground chicken staring at me every time I opened the refrigerator, I set out to do something with it.  I've made a variety of burgers using ground chicken in the past but find they are always a little bland and dry.  It was a cold, rainy Saturday and soup seemed just the thing.  Chicken Meatball Noodle Soup.

Smitten Kitchen is responsible for introducing me to food blogs and therefore directly to credit (or blame) for my addiction to the genre and to starting my own blog.  Deb's photography and writing continue to inspire me so when I went looking for a chicken meatball recipe, hers was the one I used.  

These meatballs were delicious.  I rolled 'em up really small for the soup and made a few larger ones for tasting.  A panade is the secret to keeping them moist.  Panade is a fancy word for a completely unfancy mixture of bread and milk.  Ham adds a big hit of flavor here.  I would have preferred pancetta, but the Canadian bacon I had worked just fine.  One of the things I loved about this recipe was being able to use of bits and pieces of leftovers (hamburger buns, Canadian bacon from a Christmas gift basket, a couple of shallots).   Perfect to help me waste less food.  Don't skip over the tomato paste/olive oil topping.  It was my favorite part and added extra moisture and flavor.  

The soup was basic and the perfect backdrop for the meatballs.  A lovely, slightly different soup that we all enjoyed immensely.  

What was the first food blog that made you swoon?

Chicken Meatball Noodle Soup

Chicken Meatballs
Smitten Kitchen (originally adapted from Gourmet)

3 slices Italian bread, torn into small bits, 1 cup (I used leftover hamburger buns)
1/3 cup milk
3 ounces sliced pancetta or Canadian bacon, finely chopped
1 small onion, finely chopped (I used 2 shallots)
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided
3 tablespoons flat leaf Italian parsley, chopped

Preheat oven to 400 degrees F with a rack positioned in the upper third of the oven.  

Soak bread in milk until softened, about 4 minutes.

Cook pancetta, onion, and garlic in one tablespoon oil, 1/2 tsp of salt and 1/2 tsp of pepper in a large skillet until onion is softened, about 6 minutes.  Cool slightly.

Squeeze bread to remove milk.  Discard milk.  Lightly beat egg in a large bowl and add chicken, 1 tablespoon tomato paste, pancetta mixture, and parsley.  Mix together until all ingredients are well combined.  Form into meatballs and place on baking sheet.  Note:  If making meatballs for soup, make small balls, about 1/2 to 3/4 inch in diameter.  

Stir together remaining 1 tablespoon of olive oil and 1 tablespoon tomato paste.  Brush mixture over meatballs.  Bake until cooked through, about 15 - 20 minutes.

Chicken Noodle Soup

1 tablespoon olive oil
1 small onion, finely diced
2 large carrots, diced
2 garlic cloves, minced
2 thyme sprigs
8 cups chicken stock
1/2 cup egg noodles
salt and pepper
Chicken meatballs

Heat olive oil in dutch oven over medium-high heat.  Add onions and carrots and cook until onions are translucent and softened, about 6 minutes.  Add garlic and cook until it become fragrant, about 30 seconds.  

Add thyme and chicken stock and cook over medium-low heat until carrots are almost tender, about 15 minutes.  Add egg noodles and cook until they are done.  Remove thyme stems.  Season with salt and pepper.  Add meatballs (6-8 if you are using small meatballs) to bowl.  Ladle chicken noodle soup over and serve.

Hog Wild Chili

Finding the Kentucky Food Bloggers Group has been one of the most satisfying events of this blogging hobby of mine. I have known for sometime that I couldn't be the only food blogger in the area but wasn't sure about how to find others. Mindy Wilson and Lori Rice have done a phenomenal job in not only finding us Kentucky foodies, but in creating an environment of support, education, friendship, and fun.

Mindy and Lori put together a wonderful event for our group to get together around the recent Incredible Food Show. Our weekend began with a spectacular dinner at Jonathan at Gratz Park featuring Jonathan's legendary take on traditional Bluegrass and Southern flavors and ingredients from Alltech. The food was delicious, but the conversation shared at our table was the true treat of the evening.

Each of us left with a swag bag filled with goodies generously donated by the following companies:

Alltech

Howard's Creek Authentic Beer Cheese

Weisenberger Mill

Holly Hill Inn

Herb'N Renewal

Elmwood Inn

Incredible Food Show

Whole Foods Lexington

Bourbon Barrel Foods

As if swag bags weren't enough, these companies provided door prizes. I was lucky enough to win a gorgeous basket of healthy goodies from Whole Foods!

Americandy

Kentucky Cutting Boards

Marksbury Farm

Bluegrass Chevre

Lexington Chocolate Company

Whole Foods Lexington

Lori Rice

Kentucky is known as the Bluegrass State (our grass isn't blue, but we bleed blue, at least here in Lexington - Go Cats!) so I started a feature on my blog a while back called Bite of the Bluegrass to highlight Kentucky's agricultural legacy and the incredible products that are produced here. This seems like the perfect opportunity to revisit that idea and feature recipes using the products of these vendors.

I'm starting with the Chili Season'n I received from Herb'N Renewal. Herb'N Renewal produces hand blended herb and spice blends to make getting great flavor quick and easy. I've used their products and recipes for years, but this was my first time using their Chili Season'n. I could have used it in my standby chili recipe, but decided to the use one of the recipes included with the packet.

The use of pork as the protein in the Hog Wild Chili piqued my interest right away. Any recipe that starts with bacon drippings is already a winner in my book. Everything is better cooked in bacon fat. If you are looking for a quick and easy chili recipe, give this one a go. I was amazed at how tender and flavorful the pork loin was. I also liked the mix of beans here and would even considered adding black beans in the future. Corn would be another great addition.

The use of the Chili Season'n made throwing this together super quick and easy because I didn't have to pull out have of my spice rack! Just threw some of this mix in, no guesswork! Check out all of their great products by visiting Herb'N Renewal.

Linking to:

Foodie Friday

Friday Potluck

Hog Wild Chili

recipe courtesy of HerbN' Renewal

3 lbs pork loin, cubed small

2 tbsp bacon drippings

1 medium onion, diced

1 cup green pepper, diced

1 12 ounce beer

1 28 ounce can diced tomatoes

1 29 ounce can tomato sauce

3 tbsp chili season'n

1 30 ounce can chili beans

2 15.5 ounce cans northern beans

Brown pork in bacon drippings until moisture is reduced and meat is lightly browned. Add peppers and onions; saute 5 minutes.

Add beer, tomatoes, tomato sauce, and chili season'n. Bring to a boil; reduce heat. Cover and simmer on low for 20 minutes; add beans. Return to a simmer and cook until meat is tender; approximately 1-2 hours; stirring occasionally.

If chili is not the desired thickness add 1 tablespoon of cornmeal at a time to thicken; stirring after each tablespoon.

Chicken Apple Sausage and White Bean Soup

I love chicken apple sausage but have a hard time coming up with ways to cook with it. I'm pretty sure I've attempted to use slices of it in soup before but the results must have been lackluster at best since I can't remember for sure. Or, I had a deja-vu moment.

Anyway, I know for sure that I made this soup recently and that it was quite tasty. Sweet chicken apple sausage is added to a basic soup mixture that includes a mixture of veggies and cannellini beans. You could certainly throw in some spinach or kale to make it more hearty and Italian but I loved it as is.

I encourage you to try this soup and let me what you think!

Linking to:

Mouthwatering Mondays

Chicken Apple Sausage and White Bean Soup

1 12 ounce package chicken apple sausage

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, chopped

2 medium carrots, diced

3 cloves garlic, minced

2 cans cannellini beans, drained and rinsed (15.8 ounces each)

2 cans chicken stock (14 ounces each)

pinch of red pepper flakes

3 sprigs of thyme

salt and pepper to taste

Slice sausage links in half and then slice thinly. Add olive oil to Dutch oven and cook sausage over medium-high heat until sausage is slightly browned and has rendered some of its fat. Remove from pan with slotted spoon, place in bowl and set aside.

Add butter to pan and let melt. Add onions and carrots and cook until onions are translucent, about 7-9 minutes. Add garlic and cook for another minute or two making sure to scrap up fond from bottom of pan. Add beans, chicken stock, red pepper flakes, and thyme. Simmer over medium-low heat for about 30 minutes, until vegetables are soft. Add sausage and cook for another ten minutes. Remove sprigs of thyme, salt and pepper to taste and serve.

Makes 6 servings.

Roasted Tomato and Basil Soup

• We went from nearly 100 degree temperatures a few days ago to 50 degree rainy weather. A steamy bowl of tomato basil soup seemed like the perfect way to warm up but still enjoy the fresh flavors of summer.
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• This isn't the tomato soup of my childhood (or even a few years ago). Roasting the tomatoes intensifies their flavor and adds a sweet note to balance out their natural acidity. At first bite, you are hit with the bright, fresh summertime flavor of the tomatoes. Basil and thyme adds a herbaceous note and the onions and garlic contribute extra flavor in the background. I also really enjoyed the texture of this soup, smooth with just a hint of chunkiness.

• With the addition of some extra-crispy crumbled bacon, homemade croutons and a drizzle of cream, this soup was a bowl of sunshine on a dreary day.
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• Notes: I scooped out the seeds from the tomatoes before I roasted them and then removed the skins after roasting.
• 
  
• Roasted Tomato Basil Soup
• The Barefoot Contessa Cookbook, Ina Garten
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• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

FFWD - Corn Soup

I can't believe how long it's been since I participated in a French Fridays with Dorie! I even made a couple of the recipes, but just didn't post about them.

But I couldn't pass up the chance to use fresh corn. I have gotten some fantastic corn this summer and as much as I love just grilling it up, I have been looking for different ways to prepare it. This soup was a great vehicle for this summer staple.

I loved steeping the milk in the corn cobs. Such a simple idea, but genius. The soup was lighter than I expected, but was a nice contrast to the heavy corn chowder I frequently make during colder months. I used chicken stock instead of water to add a bit more flavor and a leek instead of an onion since I somehow managed to not have an onion in the house. For as much grocery shopping as I do, it amazes me that I often run out of basics like flour, butter, and onions.

Dorie suggests pureeing the soup in a blender, food processor, or with an immersion blender. I opted to use my immersion blender because I wanted the soup to have some texture, it's easier, dirties fewer dishes, and it's fun. An immersion blender feels like a power tool for the kitchen. Blending the veggies added a bit more body to the soup but I still had a lot of texture from the vegetables.

Soup in summer? Absolutely!

You can find this recipe, here.

FFWD - Warm Weather Vegetable Pot au Feu

French Fridays with Dorie and her book, Around My French Table, have taught us that the French will put dried fruit and nuts or a runny egg in just about anything.

This week's Warm Weather Vegetable Pot au Feu includes yet another runny egg. I love eggs, especially poached eggs, but did not want one floating around in a bowl of soup so I left it out. I also love soup and it is one of my favorite things to cook, but it took some effort to muster up any enthusiasm for making a pot of soup when it was 90+ degrees outside. But I did.

Dorie encourages cooks to use whatever veggies they want in this soup and her version featured what's-in-season now selections such as asparagus. I kept it simple with onion, leeks, carrots, and potatoes. I love a hint of lemon in soup and threw in a piece of lemon peel as suggested too. Let it simmer until the vegetables were fork tender and then threw in some thyme after ladling it into a bowl.

I made this on an evening when everything I was making was a flop so I only tasted a few bites straight from the pot. My daughter loves soup and she ate a bowl full, commenting that it was pretty good and tasted light for summer. So the soup is appropriately titled. I was surprised at how complex the flavor was and especially enjoyed the flavor from the garlic and the lemon. This would be lovely for a semi-formal, warm-weather affair such as a bridal shower.

Chipotle Cheddar Biscuits

Recipe 2 of my cooking blitz from Baked: New Frontiers in Baking was Chipotle Cheddar Biscuits. I was drawn to this one because I love cheesy bread and I was intrigued by adding heat. The Baked guys are all about taking traditional recipes and twisting them with the use of unexpected ingredients or new techniques.

Technique-wise, this recipe was super easy and followed the traditional quick bread method of adding the butter to the dry ingredients and then adding the wet ingredients and quickly, and lightly combining. I have come to prefer working butter in with my hands in a recipe like this. I find it less fussy than using a pastry blender, forks, etc.

The batter is dropped onto a cookie sheet and baked until golden. At first bite these appear to be another cheddar biscuit, but then the warm, subtle heat from the chipotle makes its presence known. I did use only half of the chipotle called for in the recipe and they were perfect for me. These were amazing straight out of the oven with a little honey butter. The sweetness from the honey was the perfect counterpoint to the chipotle.

If heat isn't your thing, you could certainly omit the chipotle and still have a great biscuit. Garlic powder, herbes de Provence, and other dried herbs would be great options here as well. If you like it hot and spicy, by all means add more chipotle!

I was so impressed with this recipe and the other two, Honeycomb Bars and a coming attraction, that I purchased both of the Baked cookbooks this week. More to come...

Chipotle Cheddar Biscuits

Baked: New Frontiers in Baking, Matt Lewis and Renato Poliafito

2 1/3 cups all-purpose flour
1 teaspoon freshly ground black pepper
1 tablespoon chipotle powder
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
2 cups grated and tightly packed sharp cheddar cheese
1 1/4 cups buttermilk
1 large egg
Kosher salt for topping

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.

3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.

4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.

5. Use a small ice cream scoop or a 1/4-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.

6. Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).7. Store the biscuits in an airtight container for up to 2 days.

Brunswick Stew & a Cookbook Review - Mary Mac's Tea Room

Years ago, when my husband was my boyfriend, we went to Atlanta quite a bit. I had heard or read about Mary Mac's Tea Room and always wanted to eat there but never made it. So when I saw Mary Mac's Tea Room: 65 Years of Recipes from Atlanta's Favorite Dining Room at the library I picked it up.

Mary Mac's Tea Room opened in 1945 during a time when Southern women opened restaurants and called them tea rooms as it made the business sound more respectable. Mary Mac's is the last of sixteen tea rooms that were once in Atlanta. The restaurant and menu has remained largely unchanged and it is considered a landmark in Atlanta. I love the tradition of having a jar of pencils and order forms on each table for diners to write their own orders.

This cookbook is a primer on Southern specialities and is full of dishes that are unique to this part of the country. Fried Chicken, Country Ham with Redeye Gravy, Grilled Liver and Onions, Fried Okra, Peach Cobbler Fried Green Tomatoes, Collard Greens and Pot Likker are just a few of the 125 recipes included in this cookbook. It is evident that the current owner and author, John Ferrell has taken great pains to keep the spirit and the tradition of the food alive. Full of colorful photographs and antedotes on the history of the restaurant, the book is well organized and the recipes easy to follow.

The first dish I made was one that I have heard of but never tired. Brunswick Stew is a combination of pulled pork and chicken. I wasn't sure of the combination at first but was sold after taking a bite. I further simplified this already simple dish by using prepared barbequed pork from the grocery. Use of a rotisserie chicken or leftover chicken would make it even easier. Hearty and tasty, this will be a regular in our rotation of easy weeknight meals.

I also made the Country Fried Steak and Gravy. Cubed steaks are dredged in flour and then browned. A gravy is made from the pan drippings and onions and then the mixture is finished in the oven. This was pretty good, but not the type of country fried steak I am used to or was hoping for; however, I think this could be a really good, and still authentic, dish with a few additions.

This is a great cookbook for those interested in Southern cooking. You can buy it at Amazon where it is a bargain at a little of $10 or at Mary Mac's Tea Room.

Brunswick Stew

Mary Mac's Tea Room: 65 Years of Recipes from Atlanta's Favorite Dining Room, John Ferrell

Serves 4

2 cups finely chopped barbecued pulled pork

1 cup finely chopped cooked chicken

2 tablespoons salted butter (I used unsalted)

1 cup chopped yellow onions

1 (14 1/2-ounce) can crushed tomatoes, undrained

1 (5-ounce) can whole kernal can, drained (I used a 8-ounce can)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Dash of hot sauce

Dash of Worcestershire sauce

2 tablespoons Barbecue Sauce (I omitted since my pork was already sauced)

Combine the pork and chicken in a bowl; set aside. In a stockpot or Dutch oven, melt the butter over medium-high heat and saute the onions until soft and translucent, 3 to 4 minutes. Add the tomatoes and corn; cook for 5 minutes. Add the pork and chicken; reduce the heat, cover, and simmer for 1 hour.

Add the salt, pepper, hot sauce, Worcestershire sauce, and barbeque sauce to the pot. If the stew is too thick, add water to reach the desired consistency.

Tomato Soup

Tomato soup is the ultimate comfort food. It has always been one of my favorite foods and one of the few foods I could stomach early in my pregnancy. I have eaten countless bowls of tomato soup in my lifetime, but only had a not-out-of-the-can version recently and just made it myself this past weekend.

I had been planning on making Ina's version this summer when tomatoes are in season but moved this to-do item up on my cooking list when I came across this recipe at The Soup Addict. Canned San Marzano tomatoes are the star here. I've heard that San Marzanos are the cream of the crop in canned tomatoes and was finally able to pony up the extra cash to try these. They are delicious, and if there is a Meijier in your area, they have a store brand (imported from Italy and DOP certified) that is about half the cost of the other brands. The tomatoes are roasted with some basil, balsamic vinegar, garlic, and olive oil. While the tomatoes are roasting, a mirepoix of onions and carrots (and celery if you like) is sauteed. The tomatoes are mixed with the mirepoix and chicken stock finishes off the soup. Simmer until the veggies are soft and then blend with an immersion blender. I added a splash of cream to add a bit of creaminess.

The soup is bright in flavor and filling. The acidity of the tomatoes and vinegar really shine here. I would have preferred the soup to be blended a bit more, but probably will always be too lazy to use a blender or food processor when the immersion blender is so easy!

While I won't completely banish canned tomato soup from my pantry, I may have found a new version of my favorite comfort food!

Tomato Soup

via The Soup Addict

Makes 4 servings.

1 (28-ounce) can chopped tomatoes

2 heaping tablespoons fresh basil (leaves only), chopped or fine chiffonade (measured after chopping)

2 cloves garlic, sliced

1 teaspoon balsamic vinegar

3 tablespoons extra virgin olive oil, divided

2 stalks celery, diced

2 small carrots, diced

1 yellow onion, diced

2 cups chicken or vegetable broth

1 bay leaf

1 teaspoon sugar

2 tablespoons butter

1 or 2 tablespoons heavy cream, half and half or milk, optional

salt and freshly ground black pepper, as needed

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and place in a mixing bowl. Add basil, garlic, balsamic vinegar and 1 tablespoon of the olive oil. Toss or stir gently to mix. Spread tomato mixture onto a foil-lined (for easy cleanup), rimmed baking pan. Season with salt and pepper, to taste, and roast until caramelized, about 15 minutes.

Meanwhile, in a stock pot or large saucepan, heat remaining olive oil over medium heat. Add the celery, carrot, and onion, cook until softened, 8-10 minutes. Add the roasted tomato mixture, the reserved tomato juices, chicken broth, bay leaf, sugar and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Remove bay leaf. Puree with a hand-held immersion blender until smooth, or blend in a regular blender, working in batches.

Add dairy, if using, stirring well to blend. Taste, and add salt and pepper as necessary.

FFWD Paris Mushroom Soup

I hate mushrooms. Wish I liked them, but I just don't. So I knew this week's French Fridays with Dorie selection of Paris Mushroom Soup would be a challenge. My husband loves mushrooms so there was a good chance that he would enjoy this soup.

I am committed to continuing to try mushrooms on occasion in the hopes that my taste buds will one day scream 'Yum' instead of 'Yuck'. While at a restaurant last month, the waitress brought out an amuse bouche (this was a much fancier restaurant that we normally go to) and I was randomly served a teeny cupful of mushroom soup. Longingly, I looked over at the crab dish my tablemates were served but decided this was a good opportunity to give mushrooms another go. I picked up the lilliputian spoon and tasted the creamy broth. To my surprise, it wasn't too bad. I was prepared to finish it off when someone at the table offered to swap with me. A little disappointed, I agreed primarily because they are allergic to shellfish.

With that experience fresh in my mind, I tried to be optimistic about this recipe. I sliced and cooked down the mushrooms, all the while trying not to be repulsed by the smell. I decided to blend the soup with an immersion mixer because I was planning on making milkshakes with the blender that same evening and the thought of using the same appliance for both on the same day was off putting. The immersion mixer worked well but I knew that the color and texture would not be to my husband's liking. I took a small sip and thought it wasn't horrible. My husband tried a few bites and couldn't go any further. I offered to add some cream to make the color a little more palatable but he was done.

I'm sure this is a fantastic recipe for die hard mushroom lovers. Maybe someday I'll be a member of that group!

FFWD - Potato & Leek Soup

Merry Christmas!

As I was chopping the main ingredient of this soup, the leeks, I commented, "I love leeks." My daughter giggled and said that was a funny thing to say. But it's true. I do love leeks. I love how odd looking they are, I love their layers and the gradation from dark green to white. I love how easily a knife cuts through them and the ribbonlike shreds that are produced. And lastly, I love their mild flavor that instantly elevates any dish they are added to.

Dorie's version of Leek and Potato Soup comes together easily and was quite delicious. I followed the recipe without modification and it was the perfect lunch on a cold icy December afternoon. I did add little slices of toasted baguette generously topped with melted Gruyere to float in the soup and add some texture.

This recipe is the perfect example of what I love about Dorie's masterful recipe writing skills. The recipe calls for chicken stock (or water), milk (or water) and offers several variations. She truly is a genius!

FFWD - Vietnamese Spicy Chicken Noodle Soup

I tried Vietnamese pho recently from a local restaurant that is near my house. Foolishly, I ordered it to go and was overwhelmed with the containers of broth and sauces, baggies containing basil leaves, jalapenos, bean sprouts, and various spices, and takeout containers full of meat and noodles. Unsure of the proper protocol for combining all of these elements, I poured some broth in a bowl, added the meat and noodles and then topped the soup with what I liked of what remained. This resulting concoction was a rich, flavorful soup full of layer upon layer of flavor.

Fast forward a few weeks, and I'm in my kitchen making Vietnamese Spicy Chicken Noodle Soup. I actually prefered this homemade version to the restaurant one mainly because it used chicken instead of beef. The flavor of Dorie's soup was just as complex and actually a little softer in flavor. My soup was missing some of the spice because I didn't have dried peppers and subbed a pinch of red pepper flakes instead. I also like the idea of drizzling it with chili oil. Overall this soup was very good and I will probably make it again with more coconut milk, less fish sauce, and the addition of fresh basil and chili oil.

My changes/substitutions:

• I used chicken tenderloins
• Red pepper flakes instead of dried red chilies
• Ground coriander in place of coriander seeds
• Black peppercorn instead of a white one
• Angel hair pasta

Potato-Leek Soup

As I have mentioned in the last couple of posts, it is crazy hot here! Yet, I have made this Potato-Leek Soup a couple of times recently. We love soup around here and when I came across this recipe in Everyday Food I was anxious to make it.

The recipe was included in a section on using up leftover mashed potatoes. My friend Chad turned me on to refrigerated mashed potatoes made by Yoder's. I know the foodies out there will turn their nose up at using prepared mashed potatoes, but I'm telling ya they are THE BOMB! I love homemade mashed potatoes, but they are a lot of work! I may even like Yoder's better than any homemade mashed potatoes I have made and they have become a must-have-on-hand-at-all-times ingredient for me.

I followed the recipe as written the first time by sauteing leeks in butter and then adding chicken stock, thyme and mashed potatoes. Deliciously creamy and full of flavor, it was a hit with my daughter and me but my husband thought it needed some diced potatoes. Second time around, I sauteed the leeks in bacon fat and added diced Yukon Gold potatoes finishing with crumbled bacon to which the hubby gave an enthusiastic thumbs up to. Either way, this is a simple, easy, and delicious soup that will be a regular on our menu regardless of the temperature outside!

Potato-Leek Soup

Everyday Food, April 2010

1 teaspoon butter

1 cup leeks, chopped, white and light-green parts only, halved lengthwise and rinsed well

3 1/2 cups low-sodium chicken or vegetable stock

1/2 cup water

3 sprigs thyme

salt and pepper

In a large saucepan, melt butter over medium high heat. Add leeks and cook, sitrring, until softened, 3 minutes. Add chicken stock, water, and thyme and bring to a boil. Reduce to a simmer and whisk in 2 cups mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.

Or: Fry 3 pieces of chopped bacon. Remove from pan with slotted spoon and drain on paper towel. Add butter and cook leeks in bacon fat and butter. Add 3/4 cup diced Yukon Gold potatoes to broth and cook until potatoes tender.

Italian Sausage Tortellini Soup

Before I discovered food blogs, I found most of my recipes online at All Recipes . I've been making this Italian Sausage Tortellini Soup I found there for several years and it never fails to disappoint. As my husband puts it, 'it has some substance', translation: it has a lot of meat.

Jam packed with slightly spicy Italian sausage, cheese filled tortellini, and a variety of veggies, it is one of our favorite soups. It is hearty and rich and can easily be adapted to whatever you have on hand. I've included red wine as an ingredient below, but often make it without the wine if I don't have an open bottle. While the wine adds an extra dimension to the flavor, it is equally delicious with an extra cup of beef stock to replace the wine. A generous shaving of Parmesan is the finishing touch. Give this a try and let me know what you think!

Italian Sausage Tortellini Soup

3 links sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups of beef stock
1/3 cup water
1/2 cup red wine
1 can diced tomatoes
1 cup diced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 tablespoon tomato paste
2 small zucchini, chopped
8 ounces cheese tortellini (you can use refrigerated or dried)
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan

Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for 1 tablespoon, add the onions and garlic and saute for 5 more minutes or until the onions are translucent.

Add the beef stock and deglaze the pan. Add the water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and tomato paste. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

Add the zucchini, tortellini, and parsley. Simmer for 10 minutes, or until tortellini is cooked. Pour into individual bowls and garnish with Parmesan.

French Chicken Soup

I love Susan Branch. Her illustrations and simple, happy outlook on life always inspire me. I pulled out her Autumn book recently to look for ideas to help me fully enjoy the beauty that is Kentucky in Fall.

She describes this recipe for French Chicken Soup as tummy-warming and it didn't fail to deliver on that promise. This is really a chicken studded variation of french onion soup. Homey, yet sophisticated, the broth was delicious with the hint of mustard in the background and the slow-cooked, caramelized onions as the star. This soup is perfect for a lazy Fall weekend dinner!

French Chicken Soup

adapted from Autumn by Susan Branch

1 lb fresh mushrooms, sliced

3 Tbsp butter

4 Tbsp olive oil

6 onions, thinly sliced

1 tsp sugar

2 cloves garlic, minced

1/4 cup flour

8 cups chicken stock

1 Tbsp Dijon mustard

1 Tbsp dried thyme

1 tsp black pepper

1/4 cup tomato sauce or puree

1/2 cup fresh minced parsley

3-4 cups cooked chicken, chopped

4 cups Gruyere cheese, grated

Cook the mushrooms in 1 Tbsp olive oil in a dutch oven until soft; remove and set aside. In the same pan, melt butter, 3 Tbsp oil, and sugar; over medium heat, cook onions for 30-40 minutes, stirring often until golden brown. Add garlic, stir well and cook another two minutes. Sprinkle flour over, stir well, cook another two minutes. Pour 1 cup chicken stock into pan, stir well, scraping up brown bits from bottom of pan. Add the rest of the stock. Stir in mustard, thyme, and pepper; boil 5 minutes. Preheat oven to 425 degrees. Add tomato sauce; simmer for 20 minutes. Stir in parsley. Into ovenproof bowls, put about 1/2 cup of chicken; divide mushrooms evenly between bowls; fill each with broth; top each with about 1/2 cup cheese. Bake, uncovered, until brown on top, about 20 minutes. Serve.