by Dave Washburn
I am the soup maker. Come to the alter of Soup.
Half head of cauliflower
3 Tbs butter
3 Tbs flour
1 cup good cheddar shredded
One and a half cup chicken or turkey broth
2 cups whole milk ( don't even THINK about that shitty reduced fat crap- don't waste my time)
Half sweet onion minced fine
Salt and pepper
Chop the cauliflower into small pieces. Simmer with the chicken stock and onion in a covered pan until tender (about 10 minutes)
Remove to a bowl. Puree half the mixture in a blender.
In the original pan, melt the butter, add the flour and whisk (OK you're making a roux) 3 min. Add the milk whisk and bring to a boil- reduce heat to a simmer and cook 5 min.
Add the cauliflower, chunky and blended, - bring back to a simmer- add the cheese until melted-salt and pepper to taste, serve.
This makes about three servings- double or triple at will.
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
Thursday, February 5, 2009
Stilton Spread
By Dave Washburn
OK, I had some Stilton left so I made dip. Really good even by my own standards.
4 oz Stilton cheese room temp crumbled.
4 oz cream cheese room temp
8 oz sour cream
half red onion minced fine
1 clove garlic minced fine
good shot Worcestershire sauce
sea salt
fresh ground pepper (I'm using a combo of Penzey's black and white)
Mix well in a bowl. Cover and refrigerate 3 hours. Use on anything.
OK, I had some Stilton left so I made dip. Really good even by my own standards.
4 oz Stilton cheese room temp crumbled.
4 oz cream cheese room temp
8 oz sour cream
half red onion minced fine
1 clove garlic minced fine
good shot Worcestershire sauce
sea salt
fresh ground pepper (I'm using a combo of Penzey's black and white)
Mix well in a bowl. Cover and refrigerate 3 hours. Use on anything.
Stilton Pecan Stuffed Dates
By Dave Washburn
Had a party to go to last weekend- nothing to take- raided the pantry-
1 8-oz pkg pitted dates (about 40)
whole pecans (about 40)
4 oz Stilton cheese room temp
good quality thin sliced bacon
Slice the dates down the side (they pit then like they do olives- at the ends, just slice them down one side). Schmere each pecan with a little of the Stilton- stick each one in a date, pressing to close- this is real easy because the dates are sticky and pliable. Wrap each stuffed date with half slice bacon, secure with a toothpick. Bake on a cookie sheet 400 degrees until brown (about 7 min.) turn bake until the other side is browned. Drain on paper towel. Serve room temp.
Had a party to go to last weekend- nothing to take- raided the pantry-
1 8-oz pkg pitted dates (about 40)
whole pecans (about 40)
4 oz Stilton cheese room temp
good quality thin sliced bacon
Slice the dates down the side (they pit then like they do olives- at the ends, just slice them down one side). Schmere each pecan with a little of the Stilton- stick each one in a date, pressing to close- this is real easy because the dates are sticky and pliable. Wrap each stuffed date with half slice bacon, secure with a toothpick. Bake on a cookie sheet 400 degrees until brown (about 7 min.) turn bake until the other side is browned. Drain on paper towel. Serve room temp.
Saturday, January 17, 2009
Chicken Enchiladas Verdes
By Kathryn Washburn Breighner
It is cold outside so I am on the hunt for dishes that are hearty. This recipe came from fellow foodie Kathy Gibbons 20 years ago! I make it about once a year and make enough to freeze. Perry, your girls will love this!
Filling
10 chicken breasts with skin and bones
6 c chicken broth
2 chopped carrots
1/2 large onion, chopped
4 garlic cloves
4 parsley sprigs
2 bay leaves
Sauce
6 T butter
1 T oil
3 med. onions, chopped
1 box frozen spinach, thawed
1 1/2 c sour cream
4 green onions, chopped
1 or 2 4-oz. cans of diced jalapeno chilies, drained
6 c grated Monterey jack cheese
Corn tortillas
Filling: Place chicken and broth (for broth, you can also use 6 c water and appropriate Penzey's chicken stock base) in large saucepan with all filling ingredients. Bring to boil, cover and simmer 5 minutes. Turn off heat and let stand until chicken is cooked through, about one hour.
Remove chicken from broth; remove skin and bones and shred meat and place in medium bowl and chill. Strain cooking liquid and return the saucepan to heat and simmer the broth is reduced to 3 cups.
Sauce: Melt butter in a heavy medium saucepan over low heat. Add flour and cook until light brown, stirring frequently, javascript:void(0)about 5 min. Whisk in reduced chicken stock, increase heat to medium and cook until sauce thickens. Cool.
Heat 1 T oil in heavy large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add spinach and simmer 5 minutes. Transfer this mixture to a food processor with sauce, sour cream, green onions, and chilies.
Grease two 9 x 13" baking pans. Spread 1/2 c sauce over the bottom of each. Add 1 c of sauce to chicken and mix in 5 c grated cheese. Heat a heavy skillet or griddle and cook each tortilla for a few seconds per side, just to soften. Divide chicken filling among tortillas and roll up. Place seam side down in the baking pans. Spoon remaining sauce over the top.
Cover with foil; bake at 400 degrees F for 10 minutes, uncover, top with remaining 1 c cheese and bake until cheese melts, about 5 minutes.
This makes a lot of enchiladas. Two 13 x 9 pans, each pan holds 12.
It is cold outside so I am on the hunt for dishes that are hearty. This recipe came from fellow foodie Kathy Gibbons 20 years ago! I make it about once a year and make enough to freeze. Perry, your girls will love this!
Filling
10 chicken breasts with skin and bones
6 c chicken broth
2 chopped carrots
1/2 large onion, chopped
4 garlic cloves
4 parsley sprigs
2 bay leaves
Sauce
6 T butter
1 T oil
3 med. onions, chopped
1 box frozen spinach, thawed
1 1/2 c sour cream
4 green onions, chopped
1 or 2 4-oz. cans of diced jalapeno chilies, drained
6 c grated Monterey jack cheese
Corn tortillas
Filling: Place chicken and broth (for broth, you can also use 6 c water and appropriate Penzey's chicken stock base) in large saucepan with all filling ingredients. Bring to boil, cover and simmer 5 minutes. Turn off heat and let stand until chicken is cooked through, about one hour.
Remove chicken from broth; remove skin and bones and shred meat and place in medium bowl and chill. Strain cooking liquid and return the saucepan to heat and simmer the broth is reduced to 3 cups.
Sauce: Melt butter in a heavy medium saucepan over low heat. Add flour and cook until light brown, stirring frequently, javascript:void(0)about 5 min. Whisk in reduced chicken stock, increase heat to medium and cook until sauce thickens. Cool.
Heat 1 T oil in heavy large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add spinach and simmer 5 minutes. Transfer this mixture to a food processor with sauce, sour cream, green onions, and chilies.
Grease two 9 x 13" baking pans. Spread 1/2 c sauce over the bottom of each. Add 1 c of sauce to chicken and mix in 5 c grated cheese. Heat a heavy skillet or griddle and cook each tortilla for a few seconds per side, just to soften. Divide chicken filling among tortillas and roll up. Place seam side down in the baking pans. Spoon remaining sauce over the top.
Cover with foil; bake at 400 degrees F for 10 minutes, uncover, top with remaining 1 c cheese and bake until cheese melts, about 5 minutes.
This makes a lot of enchiladas. Two 13 x 9 pans, each pan holds 12.
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