Soups Or What You Will

Rich And Creamy Salmon Bisque 

Total time: 45 minutes
Servings: 4 to 8

1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 3/4 cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch cubes), about 1½ pounds
2 tablespoons flour
2 cups heavy cream

1. Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.

3. While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

4. Ladle the soup into bowls, and serve garnished with dill sprigs.

Butternut Squash Soup 

Total time: 1 hour, 20 minutes, plus roasting time for the squash
Servings: 8 to 10

5 pounds butternut squash (about 2 medium)
2 tablespoons oil
Salt and pepper
3/4 pound onions (1 large or 2 medium onions), coarsely chopped
4 cloves garlic
4 1/4 cups milk
2 tablespoons sugar
1/4 cup (½ stick) plus 2 tablespoons butter
2 cups chicken broth
3/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup heavy cream

1. Heat the oven to 400 degrees. Halve the squash lengthwise, scooping out and discarding the seeds. Place the squash on a large cookie sheet, brushing the top of each half with the oil. Sprinkle one-half teaspoon each salt and pepper over the halves. Roast the halves until golden-brown and a knife easily pierces the flesh, 45 minutes to an hour, depending on the thickness of the squash. Remove and set aside until cool enough to handle, then scoop out the roasted flesh, discarding the shells.

2. In a 4-quart pot, combine the roasted butternut squash flesh with the onion, garlic, milk, sugar, butter, broth, nutmeg and cinnamon. Season with one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 45 minutes to marry the flavors.

3. Blend the soup, in batches if necessary, then strain into a clean pot. Stir in the cream and heat until the soup is warmed. Taste and adjust the seasoning if desired. This makes about 2½ quarts soup, which will keep, covered and refrigerated, up to 5 days.

Artichoke Soup

Total time: 1 hour
Servings: 2 to 4

1/2 cup plus 2 tablespoons (1¼ sticks) butter, divided
1/2 onion, diced (about 1¼ cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream

1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.

2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.

3. Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.

4. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.

5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.

6. Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.

Split Pea Soup

Total time: 3 hours
Servings: 8 to 12

1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
1/4 head cabbage (½ pound), chopped
2 cloves garlic, chopped
1/2 teaspoon dry oregano
3 quarts vegetable broth
2 1/2 cups dried green or yellow split peas
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground white pepper, or to taste
1 teaspoon Worcestershire sauce, or to taste

1. In a 6-quart heavy-bottomed pot, combine the onion, carrots, celery, cabbage, garlic, oregano and vegetable broth. Bring to a boil over high heat, then reduce the heat, loosely cover and simmer until the vegetables are tender, 45 minutes to an hour.

2. Stir in the split peas and bring back to a simmer. Cover loosely and continue to cook, stirring occasionally, until the peas have softened and started to break down, about 1½ hours, thickening the soup. Add additional water if needed to thin the soup (we added 2 additional cups after 1 hour). This makes about 3 quarts of soup.

3. Season with the salt, white pepper and Worcestershire sauce, and let the soup simmer for a few more minutes to marry the flavors. Taste and season again as desired.

Chilled Avocado And Watercress Soup With Shrimp

Total time: 35 minutes
Servings: 8

1 bunch watercress
1 bunch cilantro, plus 8 sprigs of cilantro for garnish
3 cups chicken broth (vegetable broth may be substituted)
4 avocados, peeled and seeded
1 cup sour cream
2 cups plain yogurt
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 pound cooked and shelled medium shrimp

1. In a blender, purée the watercress, cilantro and broth. Set the mixture aside for 10 minutes to steep, then strain, discarding the solids and reserving the liquid.

2. Rinse the blender, and purée the avocados, sour cream, yogurt, cumin, coriander and cayenne until smooth.

3. Pour the purée into a bowl set over an ice bath and whisk in the reserved watercress liquid, 1 cup at a time. Continue to stir until well-chilled. Season with salt. This makes about 61/2 cups of soup.

4. Pour the soup into bowls, and divide the shrimp among the bowls. Garnish each with a sprig of cilantro and serve immediately.

For more recipes from leading restaurants, visit the LA Times

Italian Night In

Lasagne with Asparagus and Mushroom Sauce

1 box Barilla Lasagne Oven Ready
2 cups Barilla Montanara - Mushroom & Garlic Sauce
2 tablespoons Butter
1/3 cup Flour
1/8 teaspoon Nutmeg
4 cups Milk
1 1/2 pound Asparagus
1 1/2 tablespoon Extra Virgin Olive Oil
12 ounces Fontina Cheese Cubed
1 cup Parmesan Cheese Freshly Grated

Melt butter in a saucepan over medium heat. Add flour, salt and nutmeg stir 1 minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking 1 more minute set aside.

Preheat oven to 375°f. Trim about 1 inch from bottoms of asparagus spears discard. Cook asparagus 6 minutes or until tender.

Cool slightly cut an additional inch off bottoms of spears. Place cut pieces and oil in blender or food processor puree until creamy. Stir asparagus puree into white sauce.

Spread 1 cup asparagus sauce in 9x13-inch baking dish top with 4 lasagne sheets and another cup of asparagus sauce.


Top with 1/2 of the asparagus spears, 1/3 of both cheeses, 1 cup mushroom and garlic sauce. Top with 4 lasagne sheets, 1 cup asparagus sauce, remaining asparagus spears and, 1/3 of both cheeses.

Top with 4 lasagne sheets, remaining mushroom and garlic sauce, remaining asparagus sauce, and remaining cheeses. Cover with foil bake 45 minutes.

Remove from oven let stand 15 minutes before cutting.

Soup with Ditalini and White Beans

1 1/2 cup Barilla Ditalini
3 tablespoons Extra Virgin Olive Oil
1 cup Onion Chopped
1 cup Carrot Chopped
1/2 cup Celery Chopped
2 cloves Garlic Minced
32 fl ounces Chicken Broth
19 ounces Cannellini Beans Canned Drained Rinsed
4 Large Plum Tomatoes Chopped
1/4 cup Fresh Italian Parsley Chopped Divided
1 tablespoon Fresh Oregano Chopped
1/2 teaspoon Black Pepper Freshly Ground
1/4 teaspoon Salt
1 cup Parmigiano Reggiano Cheese Divided Freshly Grated

Heat oil in large stockpot over medium-high heat. Add onion, carrot, celery and garlic sauté 3 to 4 minutes or until tender, stirring occasionally.

Add broth and beans heat to simmer. Stir in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt.

Boil 10 to 12 minutes or until pasta is tender, stirring occasionally.

Stir in remaining parsley and 1/2 cup cheese. Serve with remaining cheese.

Whole Grain Elbows "Italian Mac & Cheese"

1 box Barilla® Whole Grain Elbows
1 cup raw carrots; diced for carrot puree*
2 tablespoons extra virgin olive oil
1 clove garlic; chopped
2 cups heavy cream
1 cup Asiago cheese; diced
1 cup fontina cheese; diced
½ cup Parmigiano Reggiano cheese; shredded
Salt and black pepper to taste

Bring a large pot and a small pot of water to a boil.

Pre-heat Oven to 400˚ F.

*To make carrot puree: Boil carrots in the small pot; when tender drain and rinse. Puree the carrots in a food processer or blender until smooth adding water as needed to make a thick sauce.

Meanwhile in a large skillet sauté garlic in olive oil until slightly yellow in color.

Add cream to skillet; slowly bring to a simmer and add carrot puree.

Whisk in Asiago and fontina cheeses, simmer.

Cook pasta 1 minute less than package directions. Drain, and toss with sauce.

Pour mix into a 2-quart casserole dish, top with Parmigiano Reggiano cheese and bake 10 minutes in the oven.

For more Italian recipes, visit Barilla

Sandwiches Du Jour

Borough Market Three-Cheese Toastie

80g montgomery's cheddar, grated
10g comté cheese, grated
10g ogleshield cheese, grated
2 slices of Poilâne sourdough bread
2 tsp mixed chopped white and red onions, leek and crushed garlic

1 Assemble the sandwich and place it in a hot, lightly greased griddle pan (assuming you don't have a panini toaster). Place a frying pan on top of the sandwich and weigh it down with a couple of cans.

2 Cook it for about 3 minutes until the crust starts to brown and the cheese melts through the pores of the bread. Flip it a couple of times so it cooks evenly, but make sure you don't overcook it, or you won't be able to taste all the flavours.

Egg Salad Sandwich

6 medium eggs
Ice cubes, for chilling the boiled eggs
4 tbsp mayonnaise, or more to taste
2 tbsp spring onions or shallots, finely chopped 
2 tbsp flat-leaf parsley, chopped 
Salt and black pepper
1 tbsp lemon juice
1-2 tsp Dijon mustard (optional)
½ tsp sweet paprika
8 slices of wholemeal or multigrain bread, toasted if desired
1 small bunch watercress or baby rocket, rinsed, dried and stemmed, or ¼ iceberg lettuce, shredded
Sliced tomato (optional)

1 Place the eggs in a saucepan big enough for them all to sit in a single layer. Cover with cold water. Place the saucepan on a medium heat and bring to the boil. Set a timer and cook the eggs for exactly 5 minutes so the yolks are still slightly soft.

2 Place a bowl in the sink and use a slotted spoon to transfer the eggs to the bowl. Run cold water over the eggs while you use the back of the spoon to gently smash their shells in several places. Add two cups of ice cubes to the bowl and enough water to cover the eggs.

3 Remove one egg at a time, peel it, then set aside. Rinse the peeled eggs under running water and return them to the ice water until fully cold. Transfer to a dry bowl, cover with clingfilm and refrigerate until needed.

4 When you're ready to make the salad, whisk together the mayonnaise, spring onions, parsley, salt, pepper, lemon juice, mustard (if using) and paprika in a medium mixing bowl. Coarsely chop the eggs and add to the bowl, then gently fold everything together.

5 Divide the salad evenly among four of the slices of bread, spreading it flat, then add the leaves and tomato slices, if using. Top with the remaining slice of bread and serve.

The Wimbledon

150g strawberries, hulled and sliced
1 banana, sliced
125g thick yoghurt
4 slices of rye bread, toasted
Honey, for drizzling

1 Toss the sliced strawberries and banana in a little thick yoghurt. Arrange on your toasted slices of rye, then drizzle with honey.

Honey-Cured Bacon, Stilton and Chocolate Sandwich

4 thick slices of crusty white bread
Salted butter, for spreading
50g dark chocolate (70%)
6 rashers honey-cured bacon
75g very ripe Stilton

1 Preheat the grill and lightly toast the bread on both sides, then spread with butter. Grate the chocolate on top and return to the grill briefly to melt.

2 Remove and immediately put the bacon under the grill until the edges are crisp and caramelised. Place the bacon on top of the chocolate and finish with a crumbling of stilton. Lay the remaining buttered slice on top and press firmly.

For the best 10 sandwich recipes, go to the Guardian

Mexican Fiesta

El Grande Burritos

1 pouch (8.8 oz) microwavable ready-to-eat original long grain rice

2teaspoons lime juice

2tablespoons chopped fresh cilantro

2cups shredded or diced cooked chicken

4teaspoons Old El Paso® taco seasoning mix (from 1-oz package)

1cup Old El Paso® refried beans (from 16-oz can), heated

1package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated

1cup shredded Cheddar or Monterey Jack cheese (4 oz)

1cup Old El Paso® salsa (any variety)

Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave uncovered on High 45 to 60 seconds or until hot.

• Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.
• 
  

Salsa-Shrimp Tacos

3/4 cup Old El Paso® Thick ‘n Chunky salsa

1/2cup frozen chopped green bell pepper

3/4lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1box (4.6 oz) Old El Paso® taco shells (12 shells)

3/4cup shredded Mexican cheese blend (3 oz)

3/4cup shredded lettuce

1/4cup Old El Paso® taco sauce

• In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
• Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
• Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.

Mashed Potatoes with Mexican Chili-Cheese Topper

Potatoes:

2 2/3cups water

1/4cup butter or margarine

1/2teaspoon salt

2/3cup milk

2cups Betty Crocker® Potato Buds® mashed potatoes (dry)

Topper:

1can (16 oz) chili beans in sauce, undrained

1can (14 1/2 oz) salsa-styled diced tomatoes with green chiles, undrained

1/2cup shredded Colby-Monterey Jack cheese (2 oz)

2medium green onions, sliced (2 tablespoons)

In 3-quart saucepan, heat water, butter and salt to boiling; remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork.
• 
  
• In 1-quart saucepan, cook beans and tomatoes over medium heat 8 to 10 minutes, stirring occasionally, until hot. Spoon onto individual servings of potatoes. Sprinkle with cheese and onions.

For more delicious Mexican Recipes, visit Betty Crocker

Salted Caramel Roasted Nut Tart

Ingredients:

For the crust:

3/4 cup almond meal
3/4 rice flour (gluten free) or wheat flour (gluten rich)
1/2 cup powdered sugar
1 egg
1 cup butter
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

For the filling:

2 cups sugar
3/4 cups butter
2/3 cups walnuts
1/2 cup pecans
2/3 cup heavy cream
1 tablespoon salt
1 tablespoon Disaronno liqueur

Directions:

Preheat oven to 375 degrees.
Evenly spread the nuts on a large baking sheet and roast them in the oven for 8 minutes. Remove them and set aside.
To make the crust, mix together all of the ingredients in a large bowl. Cut the butter over the bowl into roughly pea-sized pieces. Stir the mixture.
Add the egg and beat the crust with an electric mixer using the dough attachment until a nice smooth dough forms.
Place the dough in the refrigerator for 30 minutes to get it to harden up a bit.
Remove the dough from the refrigerator and press it into a well greased 9 inch tart pan.
Poke a few holes in the bottom of the tart with a fork, and then place in the oven to bake for 30 minutes, peeking at it every 5 minutes to poke any air bubbles that may be forming underneath the crust with your fork.

Baker's tip:

If you notice the edges of your crust are browning more quickly than the base of the crust, wrap some tin foil around the crust's edge and place it back in the oven. The crust will be finished when you notice that the base of the crust is just starting to have the slightest golden tinge on some of the more raised areas.

Remove the crust from the oven and allow it to cool completely before removing the sides of the tart pan.
To make the filling, heat the sugar in a medium-sized saucepan over medium-high heat, stirring constantly. The sugar will begin to melt, once it is completely melted and begins to boil, stop stirring. It should be a nice deep caramel colour.
Add the butter and stand back a bit as the caramel will hiss. Stir quickly until all of the butter is melted and fully incorporated into the melted sugar.
Remove the pan from the heat, set it on a cool surface (like a hot plate you've just removed from the refrigerator), and add the heavy cream, whisking until a nice smooth caramel sauce forms. Add the disaronno and whisk until fully incorporated.
Place back on the stove top over low heat and simmer for an additional 5 minutes, stirring every minute. Remove from heat and allow the caramel to cool to room temperature. Then stir in the salt.
To assemble your tart, evenly space about half the nuts on top of the crust. Pour the cooled salted caramel sauce into the crust over the nuts, leaving about an inch of space between the caramel and the top of the crust. Sprinkle the remaining nuts onto the tart.
Wait a few minutes for the caramel level to rise, and add more caramel sauce if necessary until the sauce is about 1/4 inch from the top of the crust.
Store the tart in the refrigerator until you are ready to serve it. Reserve the remaining salted caramel sauce to drizzle over your dessert of choice.

For more great baked recipes, check out Shopruche's Sugar and Spice Cookbook.