Vegetable Chowder with Jalapeno Peppers

Vegetable Chowder with Jalapeno Peppers

One of my favorite soups to make, full of flavor and gorgeous to look at as well. Recently made this for my brother Mike and his family, and my reward was the silence at the table as they were eating this soup, once in a while coming up for air, saying "Oh my god!" haha.


It's not a difficult soup to make, and I do hope you will try it and enjoy it as much as I have, and others. You can use any of your favorite vegetables that you like, this is just the basic recipe, but you should always include the Mirepoix (onion, celery, carrot) and build from there. If you prefer it more hearty, use more, or make cut the vegetables into a larger dice.

This is also an example of using a "Roux" at the end of cooking instead of at the beginning.

Ingredients:

5 slices of bacon, chopped
Olive Oil (or vegetable oil) as needed
1 Large onion (or two medium), diced medium
3 Celery ribs, diced medium
3 Carrots, diced medium
1 large green bell pepper, diced medium
1 large red bell pepper, diced medium
3 cloves Garlic, minced
1/2 cup dry white wine
1.5 to 2 quarts chicken or vegetable stock
Chicken or Vegetable bouillon if needed**
2 cups whole kernel corn (or 1 can)
3 tablespoons chopped jalapeno peppers. I prefer the jarred/pickled for the flavor)
3 to 4 medium potatoes, peeled and diced medium
Bouquet Garni (Herb Sachet) (See below)
Salt, to taste
2 cups heavy cream
Roux (See below)
1/4 cup fresh chopped parsley

Bouquet Garni (Herb Sachet)

Make a banquet garni (herb sachet) with the following herbs (put in a piece of cheesecloth and tie with string, photo is an example):

2 bay leaves
6 parsley stems
1/2 teaspoon dry oregano
6 fresh thyme sprigs
8 to 10 whole peppercorns


Basic Roux

1 stick butter (8 Tbsp)
6 to 8 tbsp flour

Melt butter over medium heat in pan, add flour and whisk until smooth. You want a "blond" roux, so do not let it get dark, will only take a minute or so. Remove from heat and set aside until you are ready for it.

PUT IT ALL TOGETHER

In large pot, saute the chopped bacon until all fat is rendered and is crispy. Use a slotted spoon and transfer bacon onto paper towel leaving the bacon fat in the pan.

Depending on how much fat was rendered from the bacon, you may need to add some olive oil or vegetable oil to the pan. Add the onions, celery, carrots, red and green bell peppers to pot, and saute over medium heat until onions are translucent, about 2 to3 minutes. Add minced garlic and saute until fragrant, about 30 more seconds. Remove all vegetables from pot and set aside. Turn heat to medium high.

Add white wine to pan and deglaze the pan using a wooden spoon to get up any bits that remain in the pan. Let wine simmer for about 1.5 to 2 minutes to reduce slightly.

Turn heat back down to medium and return vegetables to pot, and add chicken or vegetable stock. I always start with 1 quart, and add more as/if needed, keeping in mind you still have more liquid to add later. I tend to end up using about 1.5 quarts of stock when all said and done.

**If your stock is store bought or weak in flavor, supplement with chicken or vegetable bouillon. I only use a brand called "Better than Bouillon", it is a base rather than a bouillon, used in most restaurants. It can be found in most grocery stores now. Not recommended to be used solely, just as a supplement.

Add corn. If using canned corn, also add the juice from the can for added flavor. If using frozen, I like to have it thawed out before adding, but it's OK if you didn't do that, just keep in mind it will add more liquid to the pot. You can also cut it right off the cob. I find I prefer the canned corn with the liquid from the can. You can also use creamed corn, but it will change the texture of the soup. I tend to use creamed corn only if its a corn-based soup/chowder.

Add potatoes, jalapeno peppers, and herb sachet. Bring entire pot to a simmer, cover, turn heat to medium low or low and allow to simmer for at least 20 minutes, or until potatoes are fork-tender (insert fork w/ little resistance without falling apart).

While simmering the soup, prepare the roux in a small pot or skillet, set aside.

Taste soup, add salt to taste. I like to wait until this point to add salt, specially if using bouillon or base supplement as they tend to contain a lot of sodium.

Add heavy cream. Allow soup to return to low simmer, then whisk in the roux and allow soup to simmer and thicken, about 5 more minutes.

Taste soup again, adjust salt/seasonings if needed.

Add chopped fresh parsley right before serving, top each bowl with a few bits of the bacon pieces if desired.

Quick and Easy Double Layer Fudge

Double Layer Fudge

I am not a huge baker, I tend to like cooking more, so this blog will probably 90% cooking to 10% baking. When I come across a baking recipe I like, I will post for all to use.

This recipe is NOT my own, credit actually goes to Baker's Chocolate, where I came across this recipe. It sounded easy, and good, so I made it, and gave it out to co-workers and friends who just raved about it. I knew I had a winner, so I wanted to share it with everyone. Next time you're in the mood for some fudge, give this recipe a try, you will not be disappointed.

YIELD: 1 8 inch square size pan, up to 48 pieces, depending on how you cut it.

INGREDIENTS:

8 oz semi-sweet chocolate
1 can (14 oz) sweetened condensed milk, divided.
1/2 cup chopped walnuts
1 teaspoon vanilla extract
8 oz white chocolate

FIRST LAYER:

1. Line an 8x8 inch pan with foil.
2. Using a double boiler, heat water in bottom pot to boiling. In top pan, add 3/4 cup of the condensed milk, allow to heat up, then add semi-sweet chocolate, and turn off heat.
3. Stir constantly until chocolate has melted and creamy.
4. Add walnuts and vanilla, stir into chocolate.
5. Spread into the 8x8 inch foil lined pan, set aside.

SECOND LAYER:

1. Using double boiler (if using same double boiler, make sure you clean it thoroughly before using again), heat water in bottom pot to boiling. In top pan, add rest of condensed milk, allow to heat up, then add white chocolate, and turn off heat.
2. Stir constantly until white chocolate is melted and creamy.
3. Spread over top of semi-sweet chocolate layer evenly.
4. Cover, and place in fridge; allow to set up for at least two hours.
5. Cut into pieces (size of your choice).

Note about Double Boilers. If you do not have a double boiler, you can make one. For me, I have a glass mixing bowl that fits perfectly over one of my other pots, makes a great double boiler. You can do something simular. Just make sure whatever you use is safe for the heat, etc. Check out the link below on double boilers, and making your own.

Double Boilers: Making your own

Rosemary Steak

Rosemary Steak

One of my favorite herbs to use is Rosemary. Fresh Rosemary of course. The flavor it infuses in meats is delightful. With spring here, warmer weather coming, and the grills coming back out, give yourself a treat by trying out this recipe. After the steaks are finished, top with the delightful Rosemary Butter.

YIELD: 4 Steaks

INGREDIENTS:

4 New York Strip Steaks, about 12 ounces each
Olive Oil
Salt
Pepper
2 cloves garlic, minced
8 sprigs fresh Rosemary

1. Lay out the steaks on a large platter or baking dish. I find a 13x9 baking dish is perfect size for this.
2. Sprinkle one side of the steaks with olive oil, salt, pepper, and rub half the garlic onto each steak.
3. Flip each steak over, placing one sprig of Rosemary UNDER each steak. Sprinkle tops of steaks with olive oil, salt, pepper, and rub in rest of garlic. Place one Rosemary spring on top of each steak. Cover with plastic wrap, and set aside and let rest for at least 45 minutes.
4. TIP: Let the steaks come up to room temperature before you cook them.
5. Grill or pan fry the steaks until at desired temperature. For me, that is Medium Rare. Use the temperature chart below if you like.
6. let steaks rest no less than 10 minutes before serving. Top with Rosemary Butter.

Rosemary Butter

1 stick of butter (8 tbsp)
1 sprig Rosemary

1. Melt butter over low heat, add sprig of Rosemary, let steep in butter for 10 minutes. If using unsalted butter, add salt to taste.
2. Keep temperature LOW, you don't want to brown or burn the butter.
3. Spoon over finished steaks.

Temperature Chart

Chicken Cacciatore

Chicken Cacciatore

I've always loved my mom's Chicken Cacciatore when I was growing up. She would slow cook it with stewed tomatoes all day, and the chicken would be falling off the bone. Only complaint is that she didn't make it often enough! I often wondered if I could improve her recipe, but I should of been slapped across the face for even thinking I could ever do better than mom!

I also wasn't able to replicate her version very well either, since I never paid attention to what she was doing. I came close, but still, nothing like Moms! This recipe was derived for the common folk, using ingredients that would satiate any palette. I added the rich cremini mushrooms, and steered away from using those whole tomatoes, dicing them instead. A few fresh herbs, wine reduction, and searing of the chicken later, I developed this very tasty Chicken Cacciatore recipe, that I hope you will try and enjoy!


Serves 4

Ingredients

* 2 to 3 tablespoons olive oil
* 1 (3-pound) chicken cut into eighths
* Salt and freshly ground black pepper
* 1 pound cremini mushrooms, quartered
* 1 large red onion, halved and thinly sliced
* 1 large yellow bell pepper, thinly julienned
* 1 serrano or jalapeno chile, finely diced
* 3 cloves garlic, thinly sliced
* 1/4 teaspoon red chili flakes
* 1/2 cup dry red wine
* 1 cup chicken stock or broth
* 1 (15-ounce) can diced tomatoes and their juices
* 3 sprigs fresh rosemary
* 2 tablespoons aged balsamic vinegar or capers
* 3 tablespoons chopped fresh basil leaves
* 1 pound spaghetti (size 8 or 9) cooked al dente
* Basil sprigs (optional for garnish)
* Freshly grated Parmigiano-Reggiano


Directions

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate. Do in batches if needed, do NOT crowd the chicken in the pan or you will end up steaming the chicken.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.

Minestrone Soup

Minestrone Soup

There is no set recipoe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such a chicken stock).

Minestrone is one of the cornerstones of Italian cuisine, and is just about as common as pasta on Italian tables

YIELD 6 Servings

2 tbsp. olive oil
1-2 cloves garlic, chopped
1 lg. diced onion
2 c. diced potatoes
1 c. diced celery
1 c. diced carrots
1 c. sliced zucchini
1 c. green beans
2 c. shredded cabbage
4 c. beef or chicken stock
2 c. peeled tomatoes (diced) Fresh is best, but sometimes not available, so use canned if needed, just drain can well before adding.
1 can cannellini or northern beans
1/2 lb. sm. shell pasta
Chopped parsley & basil (Fresh!) about 3 tablespoons each
Fresh ground pepper
Grated or shredded Asiago or Parmesan cheese

1. Heat olive oil in saute pan, add onion and saute until soft, add garlic and saute for 30 more seconds until fragrant.
2. Add potatoes, celery, carrots and stir a few minutes.
3. Add stock and 2 cups of water, bring to boil then add peeled tomatoes. Cook for about 10 minutes, then add zucchini, green beans and cabbage, bring to boil.
4. Add parsley, basil and beans, let simmer until vegetables are almost ready. Bring to boil, add pepper and salt to taste.
5. Add dried shell pasta. Cook 8 to 10 minutes. Let stand 5 minutes before serving.
6. Sprinkle grated cheese on each serving.

Pico de Gallo vs. Salsa??

I get the question, "What's the difference between Pico de Gallo and Salsa?" Depending on who you may ask, depends on the answer you receive. Popular answer are, "Salsa is cooked, Pico de Gallo is raw", or "Salsa is more saucy whereas Pico de Gallo is more like a relish", and some people say there is no difference, they are the same. I could get into the break down of the translations of the words and all that, but do I REALLY want to bore anyone to tears?

For me, my answer tends to compile a few popular answers: Pico de Gallo is raw and not saucy, whereas Salsa is cooked and is saucy.

Between the two, I much prefer Pico de Gallo style.

If I go to a Latin themed restaurant, and they drop a bowl of jarred salsa in front of me, I get up and walk out. Pico de Gallo and salsa is so easy to make, there is NO reason why it can not be made fresh. If they can not take the effort to make fresh salsa, I can only imagine what the rest of the meal would be like.

I have bought jarred salsa's before, and have always come up disappointed. So I always tend to make my own Pico de Gallo. Last week, I saw a jarred "Pico de Gallo" so I had to try it. To say I was disappointed in the product is just the tip of the iceberg. It was horrible, and it ended up in the trash. And for those of my readers, if you use jarred salsa's, do yourself a favor and TRY this recipe next time you want to have chips and salsa. The freshness and flavor bursts will overwhelm your taste buds!

If you look online for a Pico de Gallo recipe, the first thing you will notice is everyone has their own version of it. While most of the ingredients remain the same, there are definitely many variations on it. This is my version, hope you try it, and hope you enjoy it!


Pico de Gallo
----------------

YIELD: about 2 cups

1 small red onion, diced small (about 1/4 cup)
2 large jalepeno peppers, seeded and ribs removed, diced small (leave seeds & ribs in for hotter product)
1/2 of a green bell pepper, diced small
2 cloves of garlic, either minced or use a garlic press
2 large, very ripe tomatoes, diced and seeds removed. About 1 1/2 cups
1/4 cup fresh cilantro, chopped fine.
1/4 teaspoon salt
1/4 teaspoon ground pepper
Juice of one lime


Combine all ingredients together in a bowl. Serve with tortilla chips of your choice. It is better if you let it sit for a day in the fridge, but it is just fine to serve right away as well, your choice depending on when you actually need it.

Linguine with Provencal Sauce

Linguine with Provencal Sauce

This is a dish I prepared based on the traditional Provencal Sauce. If you happen to search "Provencal Sauce Recipe" on the internet, you will see many different variations of it, and in essense, this is another variation. I have never been an olive fan, so I do not include olives in the sauce, but if you love olives, by all means, go for it! Adjust the recipe to YOUR tastes, after all, it will be YOU eating it!

INGREDIENTS:

1/2 Pound Linguine
6 Each Ripe Tomatoes, Medium sized, diced
1/4 Cup Extra Virgin olive oil
1/4 Cup Butter (1 stick)
1/2 Cup White wine
4 Cloves Garlic, Minced
2 Tablespoons Capers
1 Tablespoon Fresh lemon juice
1/2 Teaspoon Salt, or to taste
1/4 Teaspoon Fresh ground pepper, or to taste
1 Teaspoon Sugar
6 Large Fresh basil leaves, Cut chiffonade style
Parmesan cheese, Shredded


1. Cook pasta in 3 quarts rapidly boiling salted water until au dente (about 8 minutes). If pasta is finished cooking before the sauce is finished, just drain and set aside, adding some olive oil to the pasta to prevent it from sticking.

2. While waiting for pasta water to boil, dice the tomatoes and set aside. Use fresh, RIPE tomatoes, preferably vine rippened. You want them full of flavor and juicy, and many store bought tomatoes are way under ripe and lacking flavor. If you can only get store bought tomatoes, try to get heirloom tomatoes, place them in a paper bag until they ripen enough, may take a few days.

3. In a large (12 inch) skillet, add olive oil, butter, and white wine, over medium heat. When butter is melted and sauce is simmering, add the diced tomatoes. Allow sauce to simmer for about 5 minutes.

4. Add garlic, capers, lemon juice, salt, pepper, and sugar. Allow sauce to simmer and sauce reduces some, about 5 to 7 minutes.

5. At this point, it is your choice, add about 1/2 cup of parmesan cheese to the sauce. This will thicken the sauce up nicely, but this step is NOT neccessary at all. Feel free to add the cheese on top of your dish prior to eating if you prefer.

6. Fold in the fresh basil leaves

7. Serve over pasta.