Recipes Page 8

Chicken, Kale, and White Bean Soup

2 diced chicken breasts
½ cup diced onion
2 cloves minced fresh garlic
2 cups shredded kale
1 can Bush’s white kidney beans or cannellini beans
2 quarts chicken stock
To taste salt
To taste pepper
2 slices thick sliced whole grain bread
As needed shredded parmesan cheese

 

Sweat the diced chicken and onions for 3 minutes. Add the garlic, kale, beans and chicken stock.

Bring to a boil, and simmer for 15 minutes.

Adjust the seasonings with salt and pepper.

Toast the bread and cut into cubes.

To serve: Place the cubes in the bottom of a soup bowl. Ladle the soup over the bread, and top with 1 – 2 Tablespoons of parmesan cheese.

 

 

Tomato Basil Soup

Two 28 ounce cans whole, diced, or crushed high quality tomatoes
1 quart chicken stock or broth
1 bunch fresh minced basil
1 teaspoon sugar
1 cup pureed silken tofu or heavy cream
2 Tablespoons butter (optional)
To taste salt
To taste pepper

 

Place the tomatoes and chicken stock in a soup pot, and bring to a boil.

Simmer for 10 minutes.

Add the basil and sugar.

Stir in tofu or cream and butter.

Blend with an immersion blender to desired smoothness.

Adjust seasonings with salt and white pepper.

Serve with a dollop of pesto or crème fraiche, if desired.

 

 

Cream of Mushroom Soup

2 pounds coarsely chopped mixed mushrooms
2 minced shallots
2 large peeled and diced baking potatoes
3 minced fresh garlic cloves
2 fresh thyme sprigs
2 bay leaves
1 Tablespoon salt
½ Tablespoon white pepper
3 quarts chicken stock
1 cup cream
1 cup thinly sliced mixed mushrooms
To taste salt
To taste pepper

In a large stock pot, sweat the mushrooms, shallots, and potatoes.

When the mushrooms begin to release their liquid, add the garlic, thyme and bay leaves, salt and pepper.

Sweat for 3 minutes, do not brown.

Add the chicken stock, bring to a boil and simmer for 15 minutes or until the potatoes are done and fall apart.

Using an immersion blender, blend the soup to bring it together but not until smooth.

Add the cream and mushrooms. Return to a boil for 2 minutes.

Adjust seasonings with salt and pepper.

 

 

Individual Beef Wellington

2 Tablespoons olive oil
1 Tablespoon butter
2 minced shallots
1 pound coarsely chopped mixed mushrooms
2 cloves fresh minced garlic
2 sprigs fresh thyme
½ cup white wine
2 teaspoons kosher salt
1 teaspoon black pepper
1 Tablespoon butter
To taste salt
To taste pepper
Four 6 to 8 ounce 1 ½ inch thick beef tenderloin cleaned of silver skin
1 – 2 sheets Puff pastry dough
1 egg & 1 cup water whisk together for egg wash

 

Heat a medium sauté pan over medium heat. Add the olive oil and butter.

Sauté the shallots and mushrooms.

Once the mushrooms begin to release their liquid, add the garlic and the thyme.

Sauté the mushroom mixture for 3 minutes.

Add the white wine, salt and pepper; continue to cook until the wine has evaporated.

Remove the thyme stalks.

Add the butter and stir.

Adjust seasonings with salt and pepper.

Cool the mushroom mixture.

Heat a sauté pan over high heat.

Season the beef tenderloin steaks with salt and pepper.

Sear the tenderloin 2 – 3 minutes on each side for medium rare. (Cook 1 minute per side for rare and 4 – 5 minutes for well done.)

Remove the meat from the heat and cool.

Unfold the puff pastry and brush with egg wash.

Cut the pastry into quarter squares.

Place a small mound of the cooled mushroom mixture in the center of each square of pastry.

Place the cooled tenderloin on top of the mushrooms.

Fold the pastry over and around the meat and mushrooms to create a nice bundle.

Place seam side down on a parchment lined baking sheet.

Brush the pastry with egg wash.

Bake the Wellingtons in a 400°F oven for 15 – 20 minutes or until the pastry is puffed and golden brown.

Make the Red Wine Demi-Glace by using a convenience grocery store product. Substitute red wine (Cabernet, Merlot, or Zinfandel) for ½ of the water when following the package directions.

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