Wednesday, July 30, 2014

Vichyssoise For A Cool Summer Soup

I am very excited about this cool summer soup because, although I do like the fruity melon soups as well as the traditional tomato gazpacho, this is a cool savory soup that just adds to what we can dunk our bread into!! 


Try this out and let me know what you think!!


You'll Need:

  • 1 tablespoon butter
  • 3 leeks, bulb only, sliced into rings
  • 1 onion, sliced
  • 5 potatoes, peeled and thinly sliced
  • salt and pepper to taste
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 bay leaf
  • 5 cups chicken broth
  • 1/4 cup heavy whipping cream


What To Do:
  • In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  • Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
  • Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  • Puree soup in blender or food processor and cool.
  • Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.




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Wednesday, July 23, 2014

Zucchini Casserole

Submitted by Sue at HHM. Thank you Sue!

You'll Need:
  • 1 large zucchini, chopped
  • 1/2 lb. sausage
  • 1 small onion, diced
  • fresh garlic to taste
  • tomatoes, chopped ( or tomato sauce)
  • black pepper to taste
  • mozzarella cheese, cubed
Directions:
  • Steam the chopped zucchini.
  • Brown the sausage with the chopped onion and garlic in a skillet with a small amount of olive oil if needed.
  • Drain meat if needed.
  • Mix the steamed zucchini and browned sausage with the tomatoes or tomato sauce.
  • Add the cubed cheese and heat until the cheese starts to soften.


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Thursday, July 10, 2014

Chocolate Hazelnut Ice Cream


You’ll Need:


1 ¾ cups heavy cream
1 Tablespoons powdered sugar
4 Tablespoons chocolate hazelnut spread
2 ounces bitter sweet chocolate, chopped
Crushed hazelnuts or fresh raspberries to garnish (optional)

Directions:

In a bowl, mix together the chocolate hazelnut spread and 5 Tablespoons of heavy cream.

Place remaining cream in a second bowl, sift in the powdered sugar and beat until whipped until the point that stiff peeks form. Be careful not to overmix

Fold the chocolate hazelnut mixture with the chopped chocolate until the mixture is rippled.

Transfer to a freezer container and freeze for 3 to 4 hours or until the mixture is firm.

Remove the ice cream from the freezer about 10 minutes before serve to allow it to slightly soften.

Place a scoop in a dessert bowl and garnish with crushed hazelnuts, or berries.