Cream of Wild Mushroom Soup

Two soup posts in a row, I know. I made this soup this week and since I hadn't posted about it yet, I thought that I should. Another standby in our winter soup lineup, this soup is creamy and rich without being heavy. It isn't a super fast and easy soup, but the effort is worth it! I use whatever mushrooms that I can find, but Ina's recommendations are a good starting place.

Ingredients

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Directions

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Source: Ina Garten, Barefoot Contessa at Home

Brussels Sprout and Sausage Soup

I love soup! If I lived by myself, I would eat soup and only soup. This is a hearty, healthy fall soup that I love to make for Phillip (he is a huge brussels sprout fan). The only problem with soup is that I can never get a very good picture of it.


Ingredients

1 pound brussels sprouts
1/2 pound sausage (I use a chicken sausage with apple that is great)
1 teaspoon olive oil
3 large potatoes
2 bay leaves
4 cups reduced-sodium chicken broth

Preparation

Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.

Cut sausage into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.

Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.

When sausage is browned, add bay leaves to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.

Source: Sunset, January 2008

Fusilli a la Betsy

Guess what I got from my friend Lynn?! The Pioneer Woman Cookbook! She is one of my very favorite bloggers, and now I can cook with her even when my internet is down. This is one of our favorite recipes from her blog, I can't believe that I haven't posted it yet. I made this with Hannah, and it made the perfect weeknight dinner. The original dish is made with penne, but we had an overabundance of fusilli, so I used that.

Ingredients:

¾ lb. penne pasta
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. large shrimp
1 small white onion, finely chopped
2 cloves garlic, minced
½ cup white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 cup heavy cream
1 tbsp. fresh parsley, chopped
basil leaves, to taste (use a bunch!)

Directions:

Boil water and cook pasta according to package directions.

Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in a large skillet. Add the shrimp and cook for a few minutes, until opaque. Remove to a plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally. While the onion and garlic are cooking, chop the shrimp into small, bite-sized pieces. Add the wine (or chicken broth) to the pan and allow to reduce for a few minutes. Chiffonade the basil leaves and set aside. Stir in tomato sauce. Add the heavy cream and stir well to combine. Add shrimp back to the skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.

Drain pasta and return to pot. Add the sauce to the pot and stir well to combine. Serve.

Source: The Pioneer Woman Cooks

Blue Cheese Souffle

Wow, this was a first! I would have never made a souffle on my own without the Barefoot Bloggers. Thanks this week go to Summer of Sexy Apartment, for making me step out of my box. This was good as a pairing with a light salad, but the guys at my house thought that it needed a little meat. The actual question was, "Can you put some bacon in this next time? Ham? Sausage?"

Everyone worries about their souffle "falling" (mainly due to cartoons that we watched as a kid!), but I didn't have any problem with that until I decided to carry the whole thing downstairs to take a picture in my little studio. As I was carrying it down, I watched it slowly sink. I took a quick picture, but it looked much taller than in the picture when I took it out of the oven!

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Directions

Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Source: Ina Garten, Barefoot in Paris

Cheddar Corn Chowder

I love it when my Barefoot Blogger assignments coincide with my weekly meal plan so well. I make a new soup recipe every Monday, and this week's choice by Jill from My Next Life was perfect. This corn chowder is perfectly creamy and packed full of veggies, I will definitely be making this again.

Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water.

Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Soft Pretzels

My favorite part of baking is that it is easy to share my results with all of my friends. Most of my goodies are of my own choosing, but last week I decided to take a poll of the staff and students in my clinic to see what they were craving. I have never made anything savory for them, and they were almost unanimous that these soft pretzels from Annie's Eats sounded great. I'm taking them in to school in the morning, but I snuck a few for Phillip & I tonight and we were pleased. The whole process is a little time consuming, but the result is really impressive.

Ingredients:

For the dough:
1½ cups warm water (110-115° F)
1 tbsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl

For finishing:
Cooking spray
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel (or kosher) salt

Directions:To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown via Annies-Eats

Bruschetta by Julia

Phillip has been bugging me about this Bruschetta for a month. He took me to see the movie Julie & Julia a few weeks ago, and has been asking me to use our fresh tomatoes to make Julia's version of one of his favorite dishes ever since. I couldn't find her recipe, but I knew from the movie that she fried her bread in olive oil, so I winged the rest.

This isn't really a recipe, but I'll just explain the steps.

Fry sliced crusty bread in shallow olive oil over medium heat until lightly browned. Top with chopped tomatoes, julienned basil, extra virgin olive oil and grated Parmesan cheese. I served it in a pool of olive oil, just like we had in Italy.