Thursday, October 25, 2007
Carrie of Carrie's Cooking Creations made a wild rice soup since Northern Wild Rice is native to Minnesota - I never knew that! Her soup looksthick and creamy - perfect for those cold Northern nights!
My entry was another Chowder - I am also a New Englander after all! Mine was a corn chowder with pumpkin and bacon, topped with a little bit of lobster. The corn, pumpkin, potatos and tomatos were all local, and Im sure the lobster did not travel far.
And finally my choice for our winner:
Becke from Columbus Foodie made a Butternut Bisque made from totally local ingredients! I have lately been so inspired by the book "Animal, Vegetable, Miracle" that this approach totally appeals to me. Everything from the butter to the stock to the vegetables and goat cheese garnish were from her home state and area, and the result looks fabulous! Congrats! Becke's challenge, should she choose to accept it, is to pick the next round's challenge and judge the results!
Wednesday, October 17, 2007
Whisk the dry and the wet ingredients - batter will be lumpy but do not over-mix. Ladle 1/3 cup of batter onto the skillet and cook until the bubbles pop and the top of the pancake loses the “wet look” (about 2-3 minutes). Flip and cook 1-2 minutes more.
Top the stack of pancakes with a pat of butter and serve with syrup and a garnish of pumpkin pie spice or cinnamon.
Yields 6-8 pancakes, depending on size. (mine made about 12 smallish ones)
*I was out of buttermilk (go figure) so I “made” some: 1 cup milk, minus 1 Tbsp. And then I added 1 Tbsp white vinegar (can use lemon juice) and let sit on the cabinet for a few minutes while I was measuring the dry ingredients and melting butter. Whisk together and voila! Buttermilk! ***I did the same but with lemon***
1/2 pound medium shallots, halved or quartered lengthwise (pieces should be about 3/4 inch thick)
2 Granny Smith apples, peeled, cored, and cut into eighths (I used 3 empires)
1/2 cup white wine
4 pork rib chops (each 1/2 inch thick and 6 to 8 ounces)
Coarse salt and ground pepper
Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; cover to keep warm.
While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops.
Friday, October 5, 2007
3 slices white sandwich bread
1 small garlic clove, coarsely chopped
1 log (5 ounces) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
2 packages (10 ounces each) white button mushrooms, stems removed (I used mini portobellas)
Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes
I absolutely LOVED my chili... and Ryan says that his was great too! Ill have to take his word for it; it was way too spicy for me to handle!
There are plenty of leftovers, serving sizes frozen - what a good dinner they will be later when the cold weather hits!
Pumpkin Turkey Chili
inspired by Whole Foods recipe
Besides adding a sweet nuttiness, pumpkin's ready source of Vitamin A boosts the nutrition content of this offbeat chili recipe. Garnish each portion with a dollop of sour cream and chopped cilantro.
2 tablespoons olive oil (eyeballed)
1 small onion, chopped
1 medium green bell pepper, chopped (I used red since its what I had on hand)
2 jalapeños, ribs and seeds removed and minced (omitted)
1 Honey crisp apple - peeled, cored, diced (my addition)
2 cloves garlic, minced
1 pound ground white or dark meat turkey (used about 1.25 of white since its what they had)
1 can (14.5 ounce) diced tomatoes
1 can (15 ounce) pumpkin
1 cup water (I used 1/2 cup water and 1/2 cup apple cider)
1 tablespoon chili powder
1 teaspoon ground cumin
I also added: cinnamon (a decent amt), a pinch of nutmeg and a touch of ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
kernals from 1 eat of putter and sugar corn (my addition)
1 can (15 ounce) kidney beans, drained (I used the dark red variety)
Heat olive oil in large saucepan over medium-high heat. Add onion, bell pepper, jalapeno and garlic, stirring frequently, for 5 minutes until tender (I added the apple at this point). Add turkey; cook until browned.
Add tomatoes with juice, pumpkin, water, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Add kidney beans (I added corn at this point), cover; stirring occasionally, for 30 minutes.
Garnish with cheese and onion. SO good!
Kelly's Spicy Chili (inspired by Wm Sonoma Bride & Groom)
2T olive oil (or bacon fat)
2 medium onions, chopped (I just did 1)
4 cloves of garlic, minced
3T chili powder
2 tsp oregano
1 pkg of ground beef
1 pkg of sausage (sweet or hot, Italian style)
2 cans of crushed tomatoes and their juices
1 can (14 oz) barbecued baked beans (Bush’s)
1 can (14 oz) red kidney beans
2 chipotle peppers, minced (from a can of chipotle in adobo sauce marked “hot”) – or more to taste ( we usually use 4-5) (i used about 1/2 the can -5+)
Kernals from 1 ear of corn (my addition)
Salt and pepper to taste
Sauté onion and garlic in olive oil until tender, about 8 minutes. Add spices, and cook for one minute. Add ground turkey and turkey sausage, combine well with spices, and cook until browned and crumbled (it doesn’t need to be cooked all the way through). Add the rest of the ingredients, and simmer for one hour. Add more seasonings to taste, and enjoy!
I added extra of all the spices, and a little bit of cayenne, and a few chopped little hot peppers. Wanted to make SURE it was spicy!