Sunday, December 8, 2013

Chocolate with Raspberries

INGREDIENTS
• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 1 quart heavy cream 

• 4 cups of whole milk
• 1/2 cup dark corn syrup
• 2 Tbsp real vanilla extract (imitation ruins it)

Toppings
• Raspberries
• Shaved white chocolate
• Whipped cream
• Chambord Black Rasberry Liqueur

To make the soup:
In a simmering double boiler, gently warm the heavy cream, milk, corn syrup, and vanilla. Pour in the buttons and gently finish melting the soup. 




Butternut Squash Soup With Pecan-Whiskey Butter


For the soup 
1 stick of salted butter
1 yellow onion, peeled and diced
2 leeks, washed and thinly sliced 
8 cups Vegetable Broth
4 pounds butternut squash (I bought pre-cut from Costco)
Salt
Freshly ground black pepper

For the nut butter
4 tablespoons (1/2 stick) salted butter
1 scallion, chopped
1 ounce whiskey or bourbon
1/4 cup pecans
 
For the soup: In a heavy-bottomed 8-quart casserole, melt the butter over medium heat. Add the onions and leeks and gently stew them, covered, until translucent, stirring occasionally. Add the  stock. Bring the stock and onions to a boil and then add the squash.

Reduce the heat and simmer until the squash is just tender but cooked through. Remove from the heat.

Puree

For the nut butter: Combine the 4 tablespoons of butter, scallion, whiskey and pecans in a blender or food processor and pulse until well mixed.

To serve, place a dollop of nut butter in a serving bowl and ladle the soup over it.
 
Adjusted from: http://www.washingtonpost.com/pb/recipes/butternut-squash-soup-with-walnut-whiskey-butter/9816/

Fire Roasted Tomato

  • 2 cans of Fire Roasted Tomatoes
    (http://www.hunts.com/images/products/product-images/diced-fire-roasted.png)
  • 2 tbsp roasted garlic flesh
  • 1 large sweet onion, peeled & sliced
  • 1 can coconut milk
  • 3 cups vegetable broth  
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp salt or to taste
  • 1/2 tsp freshly ground black pepper

1. Preheat oven to 400F. Roast onion and garlic until soft and brown.

2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Use an immersion blender. Pulse for just a few seconds until chunky.

Adjusted from: http://ohsheglows.com/2011/09/23/creamy-roasted-tomato-garlic-onion-coconut-soup/

Arizona Hippy

VEGAN

Ingredients:

    • 1 cup uncooked red quinoa, rinsed and drained
    • 1TBS coconut oil
    • 3-6 garlic cloves, minced
    • 2 cup diced sweet onion
    • 1 jalapeno, seeded if preferred and diced
    • 1 large sweet potato peeled and chopped
    • 1.5 tsp ground cumin
    • 1 tsp chili powder
    • 1/2 tsp ground coriander
    • 6 cups vegetable broth
    • 1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
    • fine grain sea salt and black pepper, to taste (
    • 1/4 tsp cayenne pepper (or red pepper flakes) 

Toppings: Spinach, avocado, chips, cilantro, cashews, lime

1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.

2. Meanwhile, heat oil in a large  pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.

3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.

4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne. Season with salt and pepper to taste, adding more spice if desired.

5. Garnish soup with Spinach, cilantro, chips, avocado, cashews, lime.


Adjusted from: http://ohsheglows.com/2012/11/30/black-bean-sweet-potato-and-red-quinoa-soup/