Souper Saturday!

"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."
-James Beard


Hello! Welcome to another 'Souper Saturday!" This is a great, recipe - you can even make it ahead of time and save the cream addition until just before serving! I like to serve it with grilled cheese sandwiches...a classic comfort dish! Enjoy!


"The first law of dietetics seems to be: if it tastes good, it's bad for you."
-Isaac Asimov



Tomato, Basil and Orzo Soup

Serves: 12

Ingredients:

* 8 oz Mirepoix (diced carrot, celery & onion)
* 2 Tbsp extra virgin olive oil
* 1 Tbsp garlic, minced
* 28 oz cut tomatoes with basil (canned)
* 28 oz vegetable stock
* Sea Salt
* Freshly grated black pepper
* 2 roasted red peppers, 1/4-inch dice
* 1 cup orzo pasta
* 1 cup light cream
* 2 Tbsp chopped fresh basil
* 2 Loaves crusty Italian Bread


Directions:

1.) Place mirepoix and olive oil in large stockpot on medium-high.
2.) Cook, stirring, 6-7 min.
3.) Add garlic and cook about 2 min, until vegetables are tender.
4.) Add all tomatoes and simmer about 10 min.
5.) Mix in vegetable stock and return to a simmer.
6.) Season to taste with salt and pepper.
7.) Add red peppers and pasta.
8.) Simmer 8-10 min, stirring often, until pasta is firm but tender.
9.) Remove from heat.
10.) Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to slowly raise cream temperature.
11.) Add cream mixture to soup, then fold in basil.
12.) Ladle into warmed bowls and serve with bread.


"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."
-Steven Wright


Bad Joke of the day:

Why did they let the turkey join the band?
Because he had the drumsticks


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello!

I do not know how many of you frequent Saveur.com or receive the magazine, but I love both! They recently listed the editors tops 25 recipes - I am going to be featuring ones that I have tried! Many of the recipes can be time consuming, but they are well worth it!

For those of you that seem daunted by the recipes just remember a few simple rules that I live by in the kitchen:

1. Read the recipe thoroughly several times to familiarize yourself with it.
2. Make your shopping list while having the recipe on hand.
3. Don't skimp on key ingredients.
4. Baking is a science, so unless you have mastered a recipe, follow it to a "T."


A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.
-Tenneva Jordan
Photo: Michael Kraus


Chocolate Cream Pie
(adapted from Saveur)

Serves: 8 – 12

Ingredients:

* 16 tbsp. unsalted butter, cut into 1/2" cubes & chilled
* 1/4 cup packed light brown sugar
* 1 9-oz. package chocolate graham crackers, finely ground (2 1/4 cups)
* 3 1/2 cups half-and-half
* 2/3 cup + 2 tbsp. sugar
* 1/4 cup cornstarch
* 9 egg yolks
* 9 oz. semisweet chocolate, finely chopped
* 2 oz. unsweetened chocolate, finely chopped
* 2 1/2 tsp. vanilla extract
* 2 cups heavy cream
* Dark chocolate, grated for garnish

Directions:

1. Heat oven to 375°.
2. Grease bottom and sides of a 9" glass pie plate with cooking spray & set aside.
3. Heat 8 tbsp. of butter and brown sugar in a 1-qt. saucepan until sugar dissolves.
4. Transfer butter mixture to a medium bowl & stir in ground graham crackers.
5. Place mixture in pie plate & press into bottom and sides, using the bottom of a heavy glass to compress crust.
6. Refrigerate for 20 minutes.
7. Bake until set, about 15 minutes & cool completely.
8. Heat half-and-half in a 4-qt. saucepan over medium-high heat until it just begins to simmer, then remove pan from heat.
9. In a large bowl, whisk together 2/3 cup sugar and cornstarch.
10. Add egg yolks and whisk until smooth.
11. Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. 12. Return mixture to saucepan & heat over medium heat.
13. Cook, stirring often, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes.
14. Remove pan from heat and add remaining butter and chocolates in small batches, whisking vigorously until smooth.
15. Stir in 1 1/2 tsp. vanilla.
16. Set a sieve over a medium bowl and strain chocolate mixture.
17. Cover with plastic wrap, pressing plastic onto surface and refrigerate until set, about 4 hours.
18. Remove plastic wrap from chocolate filling and stir mixture until smooth.
19. Spoon mixture into graham crust, forming a dome, and smooth surface with the spatula.
20. In a large bowl, whisk remaining sugar, vanilla, & heavy cream until stiff peaks form.
21. Spread on top of filling, forming a dome.
22. Sprinkle some of the dark chocolate onto top of pie.
23. Keep refrigerated until ready to serve.


Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
-Jim Davis

Have a great day and until tomorrow: Go Ahead & Indulge!

Sweet Sunday

Hello and Welcome!

Today I have some luscious sweets to share with you! Enjoy!

I want to have a good body, but not as much as I want dessert.
-Jason Love


Cupcakes Gourmet: Red Velvet Cupcakes


One dozen of this Southern classics. Southern chocolate cake with cream cheese butter-cream frosting.


Life is uncertain. Eat dessert first.
-Ernestine Ulmer


Dragonfly Cakes: Sweethearts Petit Fours


Tiny handmade marzipan hearts adorn this collection.


Inside some of us is a thin person struggling to get out, but they can usually be sedated with a few pieces of chocolate cake.
-Author Unknown


We Take the Cake: Key Lime Bundt Cake


A tropical treat blending rich, sweet pound cake with the tangy zing of Key lime.


Have a great day!

Until Tomorrow: Go Ahead & Indulge!