Category: Vegetables


First of my "Sunday Sinners Soups"

Broccoli & Cauliflower Soup

  • 5 slices thick bacon
    3 cups broccoli, chopped
    3 cups cauliflower, chopped
    6 cups chicken broth
    1/2 medium onion or 2 leeks cleaned and thinly sliced
  • 2 celery stalks minced
    1 sm. potato, diced (added this after video)
    4 oz. shredded cheddar cheese
    1 c Half & Half or milk..whatever you prefer
  • 1 TBS nutmeg
  • 2 TBS minced garlic

Cook the bacon in soup pot until crisp and remove with slotted spoon and put aside.  Saute onions in bacon grease until golden. Add broth, garlic, broccoli, cauliflower, and potato to a boil in a 4 quart saucepan. Reduce heat, cook covered, 15 minutes.  Add half & half.  Add shredded cheese and heat until melted. Take 1/3 of soup mixture & pour into blender and puree. Return pureed soup to pan with reserved vegetables and heat through, but do not boil or cheese will curdle. Take reserved bacon and chop and add to soup.  Season to taste.  Serve with a salad and a hearty bread and ENJOY!!!

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Ingredients

  • 2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
  • 1 tablespoon kosher salt plus more for seasoning
  • 5 tablespoons (or more) extra-virgin olive oil, divided
  • 1 tablespoons brown mustard seeds
  • 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices (about 5 cups)
  • 1 tablespoon (or more) white wine vinegar
  • 1 tablespoon Dijon mustard
  • Freshly ground black pepper

Preparation

  • Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
  • Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
  • Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Read More http://www.bonappetit.com/recipes/2011/07/fingerling-potato-salad#ixzz1R77ngcSk

What are Leeks?
Leeks look somewhat like giant scallions, but with wide flat leaves rather then thin, hollow stalks. Unlike scallions, leeks are prized for the white portion – the tough, leafy green portion generally gets tossed (although since leeks are so pricey and I hate the thought of all that veggie going to waste,  I freeze those bits and add them to my stocks). Leeks are delicious slow-cooked in soups and stews and can also be grilled or sautéed.

To prepare your leeks, remove the dark green, tough outer leaves by cutting all the way down to where the leaf color becomes more of a pale green and cut off the end.  Then, cut the leeks down the center lengthwise, taking care not to pierce all the way through and leaving them connected at the root. This will help keep the leek intact while you rinse it. It’s very, very important to wash leeks thoroughly in cold running water, taking care to get rid of all the grit and dirt that’s collected between the tightly layered leaves (there’ll be quite a bit) seeing that they are from the ground.  Then slice thinly and use in soups or stews.  The leeks are “milder” than onions, have a subtle flavor and a texture that just about melts when cooked!!!!!

This is a vegie that is sooo misunderstood and yet, sooooo good!!! So don’t be afraid of them…TRY ‘EM!!!


It’s one of my favorite times of the year…the time of the year when corn is plentiful!! I LOVE sweet corn and I never put anything on it…it’s “virginal”, if you will!

Unfortunately, the season is a small one…we wait and wait and next thing you know, they are using the old corn as decorations for Halloween…sooooooo, what can we do?????

Well, my bloggers, there is an answer…YOU CAN FREEZE fresh corn!!!

All you need is a BIG pot of boiling water, and then another BIG pot of cold water WITH ice… in the cooking world this process is called “blanching”…it’s like going from a hot jacuzzi into a cold plunge!!! bbrrrrrr….but what it does is it stops the cooking process!

So, take the husks off the corn and take away those silky hairs.  Clean it of with a vegetable brush if you like and then, when the water is boiling in a BIG pot, put in the corn and keep them in the boiling water for about 5-7 mins.  Then take them out and immediately plunge them into the BIG pot with the cold water and ice and keep them in there for the same amount of time!

Once you have done that, the BEST product to use is a “food saver with  vacuum sealing!!! I LOVE this product, but if you don’t have one than a freezer Ziploc bag will work fine. The most important thing about Ziploc is that you have to make sure you get ALL the air out of it, otherwise you can get freezer burn.  Get a straw and suck the air out of it…that does work!!

Once this is done, then label the corn and into the freezer it goes.   When the time comes and you are hankering for fresh corn, just take it out and put it into boiling water for about 5 minutes and you will be as happy as a pig in…well, you know!!!!

It's quick and easier than you think!
It’s quick and easier than you think!

 

 

 

 

Clean the corn and get rid of excess silk

 Completely submerge the corn under water (you may need to find something heavy to keep it submerged)  Why Submerge?? This will add extra moisture for cooking them and because I said so!!!!  DO THIS ABOUT 15 MINUTES BEFORE COOKING!!!

 Remove from water and shake excess moisture from corn.

 Place on a med-high preheated grill and, now this is IMPORTANT….turn about every 3-4 minutes!! So, no going to chat with the guest, or leave the grill for a potty break…you do NOT want these to burn up!!!  (unless of course, you have your fire extinguisher close by!!!)

 The corn will start turning a nice colored brown and yes, maybe a flame or two will erupt, but no problemo…the soaking of them in water lets them steam inside!

 They will look almost burnt when they are done…about 15-20 mins.

 Now, take them from the grill, and don’t be an idiot by using your hands…these are HOT…!! Use tongs and put them on a platter or plate.  Then find either a dish towel or a clean rag and peel them like a banana…pulling off all the husk and making them look all nice and “purdy”!! You could be a real nice host and do it for your guest, or you can have them do it themselves and have a nice messy table…the choice is yours!!!

 Butter, salt and pepper…and you are good to go!!!!

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Has it happened to you???  You have planned a great meal and then, something goes wrong!!!  The meat is not cooked enough….or, as in my case tonight, the culprit….red potatoes!!!

It was going to be a great accompaniment to a sirloin steak and grilled asparagus…these cute little red potatoes that you cooked half way, then cut in half and scooped out part of the potato….only, the potato was still hard…it was not cooked enough!!! Hmmm, I mutter….”now what would Julia do”???!!!  She’d probably down a good glass of wine, or maybe two…say a swear word under her breath….fondle the pearls around her neck…but then, she would go into action!!! And that’s exactly what I did…!!! But, I drank a negra modelo…said the *F* word a few times and seeing that I don’t have pearls, I just went into action!!!!  I figured by adding bacon and onions, you can NEVER go wrong no matter what!!! The smell and taste of bacon can cure any mistake you may ever have in the kitchecn…be sure to ALWAYS have it on hand!!!  So, this is the revision of my original plan, but everyone loved it…and the nice bottle of cabernet enhanced not only the taste of the beef but also the bacon!!! hahahaha.  Do enjoy, it’s easy and it is good!!!

So, “new revision” receipe for Parmesan Potatoes

  • 4 med red potatoes
  • 1 TBS olive oil
  • 1/4 c minced onions
  • 3 slices uncooked bacon (more  if you like bacon!)
  • 1 TBS minced garlic (from the jar is easiest)
  • Salt/Pepper
  • 1 tsp red pepper flakes
  • 1/2-3/4c of parmesan cheese
  1. Cook potatoes in boiling water until tender…about 20 minutes over   med heat and then drain.
  2. Heat oil in skillet and cook onions, bacon and garlic & saute until bacon almost cooked and set aside.
  3. Cut potaotes in half and then cut into bite size pieces and put into pan with some olive oil and saute for 2-3 minutes and then add bacon and onion mixture and put on low/med heat for 15-20 mins or until golden brown.
  4. Right before you are aboout to serve, top with parmesan cheese and cover with lid to melt…and then voila…people will love it!!

This served 3 of us and there were NOOOOOO left over potaotes….(oink..oink!!!)