You really have to try this…caramelizing the leeks and making your own croutons will tantalize everyone’s taste buds.
- 2 tbsp. butter
- 3 leeks, white and light green parts only, well washed and finely diced
- 1 tsp. brown sugar, packed
- 4 cups button mushrooms, sliced
- 1 tbsp. chopped thyme
- pinch of salt and pepper
- 2 tbsp. sherry
- 6 cups vegetable low-sodium stock
Melt the butter over medium heat in a large saucepan. Add the leeks and sugar, stirring for 2 minutes. Reduce to low and cook, stirring often for about 30 minutes, and starting to caramelize.
Increase the heat to medium and add the mushrooms, thyme and a pinch of salt and freshly ground pepper. Cook a further 10 minutes, stirring to avoid burning and ensuring all the liquid from the mushrooms has been absorbed.
Add the sherry and cook until absorbed. Add the stock and bring to a boil, stirring up all the brown bits. Simmer for 20 minutes and allow the flavours to blend.
Croutons
- 1/2 baguette, cut into 1/2 inch cubes (2 cups)
- 2 tbsp. melted butter
1/2 cup Asiago or 5 year old aged Gouda cheese, finely grated
Heat the oven to 450 degrees, In a bowl, drizzle the butter over the bread cubes and toss to mix and coat. Sprinkle in the finely grated cheese and toss to coat. Spread out on a parchment lined baking sheet and bake for about 8 minutes. Really watch so they don’t burn. Remove immediately and put into a bowl.
To serve the soup, ladle into warmed soup bowls and sprinkle the top with the croutons while they are still hot.
OMG, is this tasty and heart-warming.
Shitake And Spinach Stuffed Pork Tenderloin
Wow! I love pork tenderloin and this one is stuffed and served with an incredible yet elegant gravy. Read on!
- 2 tbsp. butter, divided
- 1 finely chopped onion
- 2 garlic cloves, minced
- pinch of dried thyme
- 2 cups shitake or white mushrooms, finely chopped
- 1/3 cup dry sherry, divided
- 2 cups chopped, fresh spinach
- 1 1/2 cups whipping cream
- 1 cup panko bread crumbs
- salt and pepper to taste
- 2 pork tenderloins, trimmed and butterflied
In a large skillet, , melt half the butter on a medium heat. Add the onion, garlic and thyme; cook, stirring for about 3 minutes until softened. Transfer half to a bowl and set aside.
Add the mushrooms to the skillet and cook for about 5 minutes until the mushrooms are browned. Add 2 tbsp. sherry (or you can use 1 tbsp. sherry vinegar) and boil, scraping the pan. Stir in the spinach until just wilted and transfer to a bowl, stir in 1/4 cup of the cream and bread crumbs. Lightly season with salt and pepper.
Preheat oven to 375 degrees. Working with one tenderloin at a time, press flat and pound until all is of equal thickness. Spread evenly with one half of the dressing. and using one long side, roll up (like a jelly roll) and tie up with twine to secure. Repeat with the second tenderloin. Season with salt and pepper.
In a clean skillet, brown the tenderloins on all sides. Place in a shallow baking dish, seam side down, and bake for about 25 minutes until there is only a hint of pink remains in the pork. Remove from the oven and let rest for 5 minutes, tented with tin foil.
Add the reserved onion mixture to the skillet to cook for about 3 minutes or until browned. Add the remaining cream and sherry. Boil gently for about 5 minutes until reduced and thickened. Keep warm. Using a serrated knife, cut into thick slices on the diagonal and serve with sauce over.
Shrimp With Cabbage and Ginger
Due to a small incident with the whisk attachment of my Kitchen Aid, this is being posted a few days later than anticipated. Sorry. All is well now and here we go.
This is really a Chinese recipe but if you make the Thai Trout Salad, you could get away with the two together. Who’s to know?
- 2 shallots, sliced thin
- 20 large shrimp, peeled and deveined
- 2 tbsp. dry Sherry
- 1 tsp. cornstarch
- pinch of white pepper and salt
- 1 head Napa cabbage, quartered lengthwise, cored and cut into 1 1/2″ pieces to make 10 cups
- 3 tbsp. coconut oil (looks like lard in a jar)
- 1 tsp. minced fresh ginger (peeled)
- 1 orange bell pepper, cut into 1/4 inch strips
- 1 tbsp. soy sauce
Stir together the shrimp, 1 tbsp. sherry, cornstarch, pepper and salt in a bowl and set aside.
Rinse the cabbage in a colander, tapping to remove some of the water. Transfer to a large bowl with some of the excess water sticking to the leaves.
Heat a large wok or 12 inch heavy skillet over high heat until beginning to smoke. Add 2 tbsp. coconut oil and stir fry the shrimp until golden and almost cooked through. (3-4 minutes). Transfer to a clean bowl. Add the remaining oil to the wok and stir-fry the ginger and shallots for 2 minutes then add the bell pepper and cook a further 2 minutes.
Stir in the remaining Sherry and cook until most of the liquid has evaporated. Add the cabbage with remaining water to the wok, the soy sauce and remaining pinch of salt and now cook until the cabbage has become tender. This should take 5 minutes.
Stir in the shrimp and any juices, simmering until cooked through. (1 minute longer), and the shallots and toss to combine.
What can be said? Yum!
Roasted Garden Beets With Orange And Grated Ginger
The addition of oranges to some vegetables just heightens the flavour,and along with this recipe the added grated ginger really awakens your taste buds. Besides the kids will really love these.
The challenge is to try and find some yellow beets as well. This way you get colourful beets to serve. Just ups the ante for being called “the best”.
- 4 medium beets (about 2 lbs) trimmed and scrubbed
- 3 tbsp. olive oil
- pinch of salt and pepper
- 1 medium orange
- 1 tsp. sherry vinegar
- 1/2 tsp. sherry
- 1/4 tsp. grated fresh ginger or more if you like ginger
- 1/4 cup pecan halves, broken lengthwise
Heat oven to 425 degrees. Lay a large piece of tinfoil on a cookie sheet and place the beets in the center. Drizzle with 1 tbsp. oil and season with salt and pepper. Wrap the foil around the beets and roast until tender when pierced with a knife. This should take about 1 hour. Let stand until you can handle.
With a zester, remove 1/4 of the orange rind in long thin strips. Peel the remainder of the peel and white pith with a sharp knife.
Remove segments from half the orange and cut in half crosswise and set aside. Squeeze the juice from the remainder of the orange and place 1 tbsp. in a small bowl and add the vinegar, sherry, ginger and whisk in the remaining 2 tbsp. of oil. Season lightly with salt and pepper.
Peel the beets, quarter them and toss with the dressing. Mix in the orange pieces, zest and pecans, reserving some to sprinkle on top as a garnish.
Not only will the kids love these so will everyone else. You may have to double the recipe…..everyone will want seconds. Enjoy!
Lobster Newburg
Not much seems like summer’s here except when serving lobster. I had this for the first time when I was about 20 years old and fell in love with lobster prepared almost any way.
- 1/4 cup butter
- 2 tbsp. flour
- pinch of salt
- pinch of nutmeg
- 1/2 tsp. paprika
- 1 cup whipping cream
- 3 egg yolks, slightly beaten
- 2 cups coarsely chopped boiled lobster
- 2 tbsp. sherry
- cooked fettucine noodles (enough for 4 servings)
Melt butter in the top of a double boiler, over direct heat. Remove from the heat and whisk in the flour to make a smooth mixture. Add the salt, nutmeg and paprika.
Gradually whisk in the cream and bring to the boil; reduce the heat and simmer, whisking, 3 minutes longer.
Now add a little bit of the hot mixture to the egg mixture and pour all of it back into the double boiler. Add the lobster and cook, over hot water until the mixture has thickened and the lobster is hot (about 8-10 minutes). Do not boil.
Stir in the sherry and serve over cooked and buttered noodles. I know everyone serves this over rice, but come on – try it with noodles and you will melt.
All that is needed with this dinner is a crisp, chilled salad and a glass of a chilled, crisp Pinot Gris…..did I say glass? I really meant bottle. sorry!
Yummy!
Red Pepper Soup With Sherry
Don made this soup last night and it is wonderful. I have made it before but “the boy” is a super soup maker. Maybe if I keep saying that he will make more. I wonder….
- 4 large red peppers (if you have a mix of yellow, orange and red, use them)
- 2 tbsp. butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 tbsp. sherry
- 1 tbsp. fresh lemon juice
- pinch of salt and pepper
- sweet basil
Cut the peppers in half and remove the seeds and white ‘pith’. Place cut side down on a parchment lined cookie sheet and place under the broiler until the skins get blackened. Remove and place in a plastic bag to steam for about 5 minutes. Remove from bag and peel off the outer skin.
Saute the onions and garlic in butter until soft . Cut the peppers into chunks and add to the onion mix and cook for about 3-4 minutes. Add the broth and cover, cooking for about 20 minutes. Add the sherry and lemon juice and stir to combine..
Place in a blender (small bits at a time) and puree. Strain into another pot. When serving, make sure it is hot but not boiling. Garnish with a basil leaf and a few crackers.
I love this soup…..it is fresh, it is tasty and it gives you a “the world is a good place” feeling. Try it…
Oh yeah, it is also good as a chilled soup. True!
Colourful Veal With Demi Glace
A nice change from chicken or beef and is really ‘upscale’ fare.
You will need:
- 1 1/2 lbs. Veal Scallopini, lightly pounded
- 3-4 tbsp. flour
- 1/3 cup butter
- 1 minced garlic clove
- 1 small red onion, chopped fine
- 1 each of red and yellow peppers, seeded and chopped
- 1/2 small green pepper, seeded and chopped
- 1/2 cup dry Vermouth
Lightly dredge the veal in the flour, shaking off excess and brown in butter. Add garlic, onion and peppers. Add the Vermouth and cover, cooking on a low temperature for 20-25 minutes.
Demi Glace
- 3 cups espagnole sauce
- 1/4 cups brown beef stock
- 1/4 cup Sherry
Combine the two sauces and simmer until reduced by 2/3’s. Add Sherry and ladle about 2 tbsp. over the veal. Serve over white rice or wide, buttered noodles.
Serve with fresh homemade dinner rolls (for allowing guests to sop up the gravy). This is allowed at home, even with an elegant table.
Espagnole Sauce
- 1 cup diced white onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 tbsp. clarified butter
- 2 tbsp. flour
- 6 cups brown beef broth
- 1/4 cup tomato puree
- Bouquet Garni (1 bay leaf, 3 marjoram sprigs, 1/2 tsp. dried thyme, 6-8 pink peppercorns)
- tied in a cheesecloth packet.
In a heavy saucepan melt the butter over medium heat until it begins to foam. At this point add the onions, carrots and celery and saute for a few minutes until it starts to get brown. With a wooden spoon stir the flour in the vegetables a little at a time, until it become thick and is fully mixed. Cook for about a minute to cook off the raw flour.
Use a whisk and add the stock and tomato making sure to remove all lumps. Bring to a boil then lower the heat to a simmer; add the Bouqet Garni and cook for 45-50 minutes until it has reduced in volume by a third.
Remove from the heat, and take out the sachet. To use this sauce for serving purposes, be sure to strain it through a fine sieve. Serve hot.