Back in the groove – (Cream of Tomato Basil Soup with Grilled Cheese Dipper)

Comfort food at its best

Recipe tested and updated September 2017

First off, thanks to the friends and followers who have inquired about my intentions to continue doing this blog – no, I’ve not given it up; yes, I’m still cooking on a regular basis; yes I still LOVE North Carolina.  I just had a particularly busy late December/early January and aside from work, it took me a while to get back in the groove.

Chances are you have all the
ingredients you need in your
pantry, fridge and garden.

But baby I’m back! And I'm looking forward to posting on a regular basis again, and sharing some new recipes.

If you’ve seen the news, you’ll know it’s been a bit chilly here.  The last week of December and the first couple of weeks of January were particularly ridiculous.  I’m all for the changing of the seasons, but when CurveBall goes out on the screen porch for a drink of water and her little Scottish Terrier beard freezes before she gets back inside, it’s too freakin’ cold for this SoCal born and raised girl. 

The chilly weather has led to a new collection of scarves and gloves, and an appreciation for the art of "layering" without looking like the Michelin Man! 

The chilly weather has also prompted a number of new tummy warming favorites and the tomato soup below is one of them. It combines two favorites – tomato soup and grilled chesses sandwiches – into comfort food bliss.  Pair with a crisp white wine and a salad and it makes a great dinner.  Leftovers reheat nicely in the microwave for lunch.

Enjoy.

Cream of Tomato Basil Soup with Grilled Cheese Dippers

 Serves 6

Cream of Tomato Basil Soup Ingredients

• 2 large cans Cento San Marzano whole tomatoes (Sure you can use any old canned tomatoes, but if you can find Cento or another brand of San Marzano tomatoes, pop the few extra cents and get the good stuff)
• 4 cups (1 box) chicken stock
• 3/4 cup diced carrots (about 2 medium carrots)
• 3/4 cup diced onion (about 1/2 large onion)
• 2 ribs celery, diced
• 2 cloves garlic, peeled and smashed (you can fish this out later if you are not a big garlic fan)
• 2 Tbs tomato paste 
• 2 Tbs olive oil
• 1 bay leaf
• 1/2 cup fresh basil, loosely packed, left whole
• 3 TBS chopped fresh basil (about 1/2 cup whole leaf) (chop right before use)
• ¾ cup cream or half-and-half 
• Kosher salt
• Fresh ground black pepper

Method

In a large saucepan or medium size dutch oven:

• Sauté the onion, carrots and celery in the olive oil over a low heat until soft (about 2 minutes), add a large teaspoon of Kosher salt and 10 grinds grinds of black pepper, the garlic and tomato paste and continue sautéing 3 more minutes
• Add the canned tomatoes (with juice) and broth and the whole leaf basil; mash down the tomatoes gently with a potato masher or slotted spoon, bring to a boil, then reduce the heat to medium/low and cook partially covered for 30 minutes.
• Turn off the flame and let cool for 10 minutes.   
• Fish out the bay leaf (and garlic, if you desire) and puree the soup mixture with a hand-held stick blender (or in batches in a regular blender of food processor) until smooth. 
• Add cream or half-and-half and remainder of basil; stir and adjust salt and pepper to taste. Warm over a low flame if necessary.
• Serve with with Grilled Cheese Dippers (see below)

Grilled Cheese Dippers Ingredients

• 12 slices sliced ciabatta bread 
• 12 slices cheddar/jack cheese, cut in half to match the shape of the ciabatta 
• 1/4 stick softened butter

 Method

• Heat a or grill pan over a high flame until very hot
• Divide the cheese to top half the bread slices, top with the remaining bread slices, smear with the butter and place butter side down on the hot pan
• Lower the heat, cook until crispy and flip, cooking again until the second side is crispy and the cheese is gooey.

To Serve

Ladle the soup into a bowl, top with a grilled cheese dipper and enjoy.

A family that cooks together... (Seared Scallops with Lemon Asparagus Risotto)

I love cooking with my family. Lately I’ve had a chance to whip up a meal or two with my brother Ed, and I look forward to our annual Christmas Culinary Duet, which we spent the better part of the morning planning.  This past Saturday night, Steve, Will and I had an amazing dinner. It brought back fond memories of Will’s high school years when he and I would cook Sunday Dinner, with Steve standing in the wings waiting to clean up our mess.

And a lovely mess we make. But if you ask Steve, he’ll tell you that it is worth it.

Saturday night's meal was particularly fun because Will made one of my signature dishes, Lemon Asparagus Risotto, to accompany a simple yet delicious preparation of seared sea scallops. 

Risotto is a Barnett staple we serve at special dinners but is also a “go to” meal that often rescues us from take-out when we don’t think we have anything in the house for dinner. But that’s another blog…

I have to say that it made both Steve and me very happy to see our son working so well on this dish. And it made us even happier when we tasted it.  The kid knows how to cook!

(photo - about half way through the cooking process, add the asparagus)

Seared Scallops

 Ingredients

• 2 – 3 Dry Diver Scallops per person
• 2 – 3 Tbs light oil (peanut, canola, etc.)
• 2 large cloves of garlic, smashed
• Kosher salt and fresh cracked black pepper

 Method:

• About 30 minutes before cooking, bring the scallops to come to room temperature.
• There should not be any moisture on the scallops, but if there is, blot it off with a paper towel so you get a nice sear. Season the scallops with salt and pepper.
• Coat the bottom of a large skillet with the oil – do not use a non-stick pan
• Add the smashed garlic cloves and heat on low until slightly browned.  Take your time.  Patience will pay off with yummy garlic oil.
• When the garlic is nice and brown - but not burnt - you can remove it from the pan and throw it away (or give it to someone you love to spread on a cracker or bit of crusty bread)
• Raise the heat to medium high.
• When the oil is good and hot, carefully add the the scallops one by one and sear for 3 – 4 minutes. Don't crowd them.  Don’t mess with them. Let the heat do its magic.  When the scallops are a light caramel color, turn them and cook the other side another 3 – 4 minutes.
• Remove and serve with lemon asparagus risotto.

 Lemon Asparagus Risotto

 Ingredients

Broth:

Ingredients

• 5 cups chicken stock (Be sure to use stock and not broth)
• 1-inch strip lemon peel
• 1 clove garlic smashed
• 1 tsp dried sage
• 1 tsp dried thyme

Risotto:

Ingredients

• ½ dry white wine (can substitute more stock in necessary)
• 3 Tbs Butter
• 2 Tbs olive oil
• ½ cup onion, minced
• 1 ½ cups Arborio rice
• 10 thin or 8 thick spears of asparagus, cut into ½ inch pieces
• ½ cup Parmesan cheese
• 2 Tbs lemon zest
• 2 cloves garlic, minced or grated on micro-plane
• Salt and Pepper to taste
• Additional Parmesan cheese and cracked black pepper for garnish.

Method

Prepare the chicken stock:

• In a medium saucepan combine the chicken stock, garlic, lemon peel, sage and thyme. Heat over medium heat until just boiling and then decrease heat to Low.

 Prepare the risotto:

• Over medium heat in a large sauce pan melt 2 T of the butter and all of the olive oil
• Sauté onion until translucent
• Add rice and stir until coated
• Add wine and stir until absorbed
• Add hot chicken stock mixture in ½ cup increments, stirring until absorbed and then adding more; it is ready to add more when a spoon dragged thru the mixture creates a “canyon.” 
• After about 10 minutes add the asparagus and continue adding broth as above
• After about 10 more minutes the rice will be tender, but still firm or “al dente.” (taste a few grains to check) At this point, add the rest of the stock and stir until it has almost absorbed it all.
• Now, add the remaining Tbs of  butter, cheese and lemon zest.
• Season with salt and pepper to taste.

To serve:

Sprinkle with additional black pepper and Parmesan cheese.

First Snow (Healthier Oven Fried Chicken)

You know you're originally from California when you see snowflakes and your brain tells you they are ashes from a wildfire. It was only for a nanosecond, but today as I was walking into Whole Foods that very thing happened.  


But no, it was snow.  A pretty dusting on the trees and shrubs and pristine white piles along the roads and rooftops. The forecast is for one more day of the white stuff and then we should be back to Carolina Blue Skies and crisp winter temps.  As long as the golf course dries out soon so Steve can get out and play we should be just dandy.


Will's home for Christmas, which makes things even better.  Tonight we'll decorate the tree (unbelievably fresh) and have a nice dinner at home, hence the trip to Whole Foods for diver sea scallops. I'll blog the resulting recipe tomorrow.  


For today, I'm sharing an incredibly easy and yummy oven friend chicken recipe that you really must try.  It's yet another application for Fage Greek Yogurt, which takes the place of the skin with great results.  I made this one up the other evening, and now it is yours...




Healthier Oven Fried Chicken
(This is for four thighs, you can adjust the proportions as needed for more or less chicken or different parts)


Ingredients

• 4 Organic chicken thighs, bone in, skin off
• 3 oz Fage 0% Fat Plain Greek Yogurt (1/2 a container)
• 2 tsp Helman's Mayonnaise (Best Foods, west of the Rockies)
• 1 Tbs poultry seasoning
• 1 Clove garlic, mashed into paste with the flat side of a knife and a pinch of Kosher salt
• 1 tsp Kosher salt 
• 2 tsp Fresh cracked pepper
• 1 cup Progresso Italian Breadcrumbs (or any other bread crumb of choice - Panko would be great, but I've not tried it yet)
• Pam spray

Method
Heat oven to 350 degrees
Line cooking sheet with foil and spray lightly with Pam spray

• Combine the yogurt, mayonnaise, garlic, salt and pepper in a medium sized bowl
• Add chicken and coat completely
• Dredge the yogurt-coated chicken in the breadcrumbs
• Set on baking sheet 
• Spray chicken lightly with Pam

Bake in oven for 30 - 35 minutes
Let rest for 10 minutes before serving


This is great with steamed asparagus and scoop of jasmine rice cooked with chicken broth and a smashed clove of garlic -- toss in some freshly chopped scallions or chives right before you serve the rice.


Enjoy!

If you don’t like the weather… just wait ‘til later (Savory Chicken and Tomato Risotto)

It was a brisk 31 degrees when I rolled into the office parking lot the other morning. A Carolina Blue sky overhead and frost on the ground – a good day to hunker down and get some work done. By nightfall it was raining and the next day it was sunny clear again. As they say here, if you don’t like the weather, just wait… it will change shortly.

I’ve come to enjoy the ups and downs of North Carolina weather – even if I don’t have a clue what to wear. Clear and sunny means cotton and sandals to a former Californian. You only make that mistake once!

The recent chilly days and nights are also a good excuse to make risotto, a Barnett family favorite and what I tend to make when nothing is in the house. Last night was just such a night. And below is the “what’s in the pantry” dinner we enjoyed as we listened to the rain on the rooftop. Oh, and it was sunny and warm enough today to take a walk without a jacket at lunchtime. Go figure.

Savory Chicken and Tomato Risotto (and fresh thyme from the plant that keeps on giving...)

• 1 large box chicken stock (about 5 cups)
• 1 cup Arborio rice
• ½ onion, finely diced
• 1 clove garlic, finely diced
• ½ cup white wine
• 2 sprigs fresh thyme (I keep a little plant growing at all times), leaves removed and slightly chopped (or a Tbs of dry thyme will do)
• 2 frozen chicken tenders, slightly thawed and cut into bite-sized pieces
• ¼ cup tomato paste1/2 cup frozen peas, thawed
• 2 Tbs olive oil
• 1 Tbs and 2 tsp butter
• ½ cup freshly grated Parmesan cheese (the best you can find)
• Kosher salt and fresh cracked pepper

Method

• Heat the broth until boiling and then reduce to a simmer. Keep this warm for use throughout the preparation

In a medium sized sauce pan over a medium flame:

• Coat the bottom of the pan with the olive oil and melt 1 Tbs of the butter
• Sauté the onions until soft
• Add the garlic and sauté until soft – don’t brown it!
• Remove the garlic and onion with a slotted spoon – reserve for later
• Now add the chicken, a pinch or two of the salt and pepper and cook until lightly brown. It may still be slightly frozen in the center, that’s OK. Remove with a slotted spoon – reserve for later
• Add the tomato paste, thyme and reserved onion/garlic mixture to the drippings left in the pan and sauté until heated through (this really helps develop the flavor)

Now for the rice... this takes about 20 minutes, but is well worth it. Pour yourself a glass of wine and enjoy the process...

• Add the rice and wine and heat through.
• Now start adding the warm chicken stock ½ cup at a time, stirring as you go and adding more as each portion is absorbed. You don’t have to stir it constantly, but don’t leave it alone.
• When you are half way through the broth, add the chicken and peas. Keep adding more broth until you’ve used it all and the rice is done, but still slightly firm.
• Remove from the heat, and still in the remaining butter and Parmesan cheese. Season with kosher salt and cracked black pepper.

Dust with a little more cheese and a few more fresh thyme leaves (if you've got 'em) before serving.

Enjoy!

Our First Carolina Thanksgiving (Waldorf Salad and Elizabeth’s Cranberry Sauce)

“Can you have him call back later?” Those are seven words I don’t think I’ve ever said to Steve when our son Will has called. But yesterday as luck would have it his Thanksgiving call came at that critical moment between the turkey coming out of the oven and being served when everything seems to be happening at once.

Potatoes being mashed, carrots being sautéed, gravy being made, dressing and sweet potatoes coming out of the oven and everyone trying to snatch a taste of the turkey and not loose a finger in the process. At one point we I caught myself turning from the mixer to the stove as my brother went from the stove to the sink and it seriously felt like we were doing some sort of dance. I’m a good multi-tasker, but balancing a phone and having a meaningful conversation in the midst of it all simply wasn’t in the cards.

Thankfully Will called as he was rolling in from a morning hunting trip and in need of a shower and nap before his Thanksgiving feast with college friends and surrogate family in Montana. We caught up later in the evening and all was good.

The preparations for yesterday’s meal began last weekend with a drive out to Cane Creek Farm, which is known for raising some of the best turkeys around.

This is pig country and so pork is their main gig, but they also do a nice business in poultry. We took our niece, nephew and our little Scottie and had a great day; complete with a visit with some week old piglets and stop Maple View Dairy for some of their delicious ice cream.

I think a tradition has been born.

Wednesday we set about the business of making the brine (salt, sugar, herbs, spices, orange peel – I confess I bought the mix at A Southern Season), submerged the bird, stashed it in the garage fridge and hoped for the best.

And the best it was! Somehow the turkey on the table is always the best one ever, but I truly believe this bird was in a class of its own. Turkeys that are pasture raised look different and taste different. They look like they actually were at one point a bird and not some hormone induced freak show. And the taste – the white meat was extremely flavorful and people who never eat dark meat were asking for more. We were lucky to send a tad bit home with our guests and still eek out a day-after sandwich this afternoon.

It seems a bit odd to give a Thanksgiving recipe the day after, but these two are family favorites that are good year-round.

Enjoy.

Waldorf Salad

(Serves 8, with leftovers)

My mother’s family started making this back in the 50s when there was some sort of cranberry blight. It has been on our Thanksgiving table ever since, and adds a bit of freshness to an otherwise heavy meal.

Make this early in the day so the flavors can meld together.

Ingredients

• 1 lemon, remove the zest with a micro plane first and then juiced
• 3 red apples; core removed and chopped into bite-sized pieces
• 3 green apples; core removed and chopped into bites-sized pieces
• 1 cup celery, chopped into ¼ inch dice
• ½ cup chopped pecans (east coast) or walnuts (west coast)
• ½ cup raisins
• ¼ cup Best Foods (Hellman’s on the east coast) Mayonnaise
• Pinch of salt

Method:

In a large bowl:

• Put the lemon juice in the bottom of the bowl
• As you chop each apple, drop them into the juice and toss to keep them from turning brown
• Add the rest of the ingredients
• Stir to combine
• Refrigerate until serving time

Elizabeth’s Cranberry Sauce

Simple and delicious is the best way to describe this sauce. Really yummy on next-day turkey sandwiches, too.

Makes just over 2 cups – It is best to double the recipe if you want leftovers

Make this the day before serving for best flavor

Note – you are at the mercy of the orange so buy a few and use the one with the best flavor.

Ingredients

• 1 cup sugar
• 1 orange – juiced, plus the flesh and peel cut into quarters
• Enough water to bring the total liquid (water and orange juice) to 1 cup
• ¼ tsp powdered ginger
• 1 12-ounce package Fresh or Frozen Cranberries
• Pinch of Kosher salt

Method

• Combine sugar, orange juice and water in a medium saucepan.
• Bring to boil
• Add cranberries, ginger and salt. Return to boil.
• Reduce heat and boil gently for 10 minutes, stirring now and then.
• Remove from heat and cool completely at room temperature.
• Refrigerate. Even better the 2^nd day.

When the goin’ gets tough the though get choppin’ (Fennel Chicken and Stove-Braised Butter Beans)

Ok. I’ll admit it. I had a down right lousy day. We all have ‘em. Technology issues. People issues. Schedule issues. Pick one. Pick ‘em all. That’s why the call it work and not play, eh?

Luckily cases of the work-a-day blues are few and far between. That’s not the “Hollyanna” in me. My glass may be perpetually half full, but work-wise I’m normally an honest to goodness happy girl.

When the stars don’t align and I’m dealt a bad Monday, what do I do? Cook. Of course.

So as the sun set on Old Forest Creek Road, I found myself surveying the bounty of Saturday’s Farmers’ Market. Fresh butter beans. The youngest, sweetest fennel you’ve ever seen. Organic chick thighs...

Throw that woman a shallot, Johnny, and let’s get cookin’!

If I do say so myself, the results were pretty darn good. An omen for the day that will be tomorrow. For now, I’ll capture the recipes and give them to you…

As always,

Enjoy.

Two recipes today: Chicken & Fennel; and Stove Braised Butter Beans. Serve with wild rice cooked with beef or chicken stock rather than water.

Chicken and Fennel

Serves 2 with leftovers. You do the math for a larger group.

Ingredients

• 4 chicken thighs – boned and skinned
• ½ shallot, sliced thin
• 1 clove garlic, chopped
• 2 young bulbs fennel (about 1 cup) sliced
• 6 crimini mushrooms, sliced
• Olive Oil to coat a large skillet
• 1 to 1.5 cups cup chicken stock
• 1 Tbs dried thyme
• Kosher salt
• Fresh cracked pepper
• 1 tsp butter

Method

• Heat a large skillet with a lid
• While the pan is heating season the chicken thighs with salt, pepper and a pinch or two of the thyme
• Coat the bottom of the pan with olive oil
• Add the chicken and brown both sides
• Now add the shallot and cook until soft
• Next add the garlic, fennel, mushrooms and remainder of the thyme
• Sauté until all veg are getting soft.
• Now add the chicken stock, scraping up the brown bits from the bottom of the pan
• Bring to a boil and cover for 20 minute
• At the 20-minute mark, check the chicken for doneness (juices should run clear)
• Lower heat and add the butter to the remaining mixture.
• Check for seasoning and add salt and pepper as needed
• Keep warm until you serve.

Stove Braised Butter Beans

Full disclosure – until I went to the Farmers’ Market here I had never seen a fresh butter bean. Until tonight I’d never cooked one. Steve tells me they are really good. I humbly have to agree.

Ingredients

• 1-½ cup fresh butter beans
• 1 Tbs olive oil
• ½ shallot, chopped
• 1 clove garlic, chopped
• 1 ½ cup chicken stock
• 2 tsp fresh thyme
• 1 tsp butter
• Salt and Pepper to taste

Method

• Heat a large saucepan with a lid
• Add the oil
• Add the shallot, pinch of salt, few grinds of pepper and cook until soft
• Add the garlic, butter beans and thyme and sauté until the butter beans are just starting to look soft (about 5 minutes)
• Add the broth. It should just cover the beans.
• Bring to a boil, cover, lower the heat and cook for 25 minutes
• Check for doneness. The beans should be soft but not mushy.
• Stir in the butter.
• Keep warm until you serve

Back on the Radar (Smothered Chicken)

So no, I have not fallen off the face of the earth; and I’ve not given up my blogging. It’s just been a bit hectic; but I’m back in the swing of things and enjoying a little “me” computer time before I get back to unpacking boxes and also doing a bit of office work.

We moved into the house on Thursday. I really should say that Steve moved us into the house. I’m in the middle of a couple of big projects at work and missed the bulk of the activity. But suffice to say, by the time it grew dark, we were out of storage and the condo and into our home. And it feels good. Cluttered with boxes - but good nonetheless.

Last night was Halloween, a great way to get to know the neighbors. After a day of unpacking and moving furniture, we ran over to see my niece and nephew in their very scary costumes. Then we dashed back to our place to had out candy.

Our new home has a very steep driveway, so the kids had to work for it. But about probably around 75 kids took the challenge, only little tricker treater took a header on the wet leaves (it rained earlier in the day and the hardwoods are shedding their autumn foliage - and yes, she was fine and Steve made it all better with extra candy), plus most of the parents took the time to introduce themselves and welcome us to the neighborhood.

When it was all said and done we headed over to the home of our new next-door neighbors’, who have a wonderful front yard fireplace for some adult refreshments, and an impromptu lesson in what the locals call beach music and a dance step called the shag. Thankfully the video cameras were not rolling.

Another highlight of the day – I fired up my new Wolf Range and made a yummy chicken dish that is perfect for a fall evening. The recipe literally came together as I was making it, but I jotted it all down for you. I hope you have a chance to try it.

Smothered Chicken

Serves 2, with possible leftovers depending on size of the chicken thighs. You can also make this with breasts, but if you do go for bone-in as there will be better flavor.

Ingredients

• 4 chicken thighs, bone in, skin off
• ½ medium onion, chopped
• ½ sweet potato, ½ inch diced
• ½ red bell pepper, ½ inch diced
• 6 crimini mushrooms (also called baby portabellas), sliced thin
• 1 1/2 cup chicken stock
• ¼ cup flour
• 2 Tbs olive oil (lightly coat the skillet)
• 1 Tbs dried thyme
• 1 ½ tsp dried sage
• Kosher salt
• Fresh cracked black pepper

Method:

• Season the chicken with salt and pepper, dust with the flour and set aside

In a skillet with a lid:

• Heat the olive oil over a medium heat
• Sauté the onion until slightly soft
• Add red bell peppers and sweet potato and sauté slightly
• Add the thyme and sage and stir to combine thoroughly
• Push the sautéed mixture to the sides of the skillet
• Add the chicken, reserving the extra flour.
• Don’t freak out – the flour and remaining veg residue is going to crush up on the bottom of the pan. This is good.
• When you’ve reached a slightly browned stage, add the mushrooms and the remaining flour. Stir to combine.
• Add the broth; scraping up the browned bits from the bottom of the pan; bring to a boil
• Lower the heat and cover.
• Simmer for 35 – 40 minutes, stirring once or twice.

Serve with wild rice/brown rice (look for a combination of the two) made with chicken stock rather than water.

Enjoy!