Orange Lentil Soup with Croutons

Another chilly football-watching day. The playoffs are here and my team is doing well! While watching potential adversaries should my team make it all the way to the Super Bowl, I decided I wanted soup. Not a dainty little soup. Something more substantial without being heavy. Sounds like a tall order, right? Well a little research on Epicurious.com rendered an orange lentil soup that sounded simple, hearty, and not heavy - all at the same time!

The aroma of this soup simmering on the stove had a very 'comfy' quality to it. I couldn't get over how easy this recipe was. It smelled good, but could such a simple recipe give me the depth of flavor I was hoping for? Yes!! The lentils have a flavor all their own, but the cumin really enriched that flavor. And to extend the richness of flavor, I sprinkled some Turkish Seasoning (a mixture of salt, garlic, cumin, Tellicherry black pepper, Turkish oregano, paprika, sumac, cayenne, and cilantro) that I picked up at Penzey's to season the croutons made per the recipe. Boy, were those good!!  The perfect accompaniment to this wonderful soup!

Orange Lentil Soup

2 tablespoons extra virgin olive oil, plus more for the croutons
1 medium onion, coarsely chopped
2 cups orange lentils, picked clean and rinsed
6 cups low-sodium canned chicken or beef broth
3 slices whole-wheat or white bread, crusts removed
sprinkling of Penzey's Turkish Seasoning (optional)
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon white pepper

Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.

Meanwhile, preheat the over to 400°F.

Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.

Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.

Ladle the soup into bowls, and sprinkle a few croutons on top of each serving.

Yield:  6 to 8 servings


Source:  Epicurious.com

For Printable Recipe, Click Here

Saturday Blog Showcase - Cloud Souffle

For my first entry for Saturday Blog Showcase, I decided to do this pretty and delicious dish from Almost Bourdain I came across about a week or so ago.  I love eggs but had never had them prepared this way before - never even seen them prepared this way before!  I was surprised at how quickly it came together.  It only took a minute or so to beat the egg whites until they were stiff.  I thought it might be messy trying to create  'nest' of beaten egg whites in the ramekin, but it was extremely simple.  The one change I made to the recipe was to omit the cheese... While I love cheese, I don't care for them with eggs (odd, I know).  But I can see many other variations for future Cloud Souffles!  Adding sauteed mushrooms, chopped roasted red peppers, chopped green onions, crispy shards of bacon or baked prosciutto... mmmmm.  This would also be a wonderful dish for overnight guests.  A definite winner for Saturday Blog Showcase!!

Nuvolone (Cloud Souffle)
(Adapted from Winter In The Alps Cookbook by Manuela Darling-Gansser)
Serves 1

2 eggs, separated
Sea salt
50 ml (2 fl oz) cream
Freshly ground black pepper
15 g (1/2 oz) unsalted butter

Preheat the oven to 200C (400F). Butter an individual ramekin per person (about 15 cm / 6" in diameter). Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.

Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.

Then add the cream. Grind over some black pepper and add the knob of butter. Smooth the egg whites back over the hole.

Bake in the oven for 4 to 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.

Serve with crusty bread to dip into the yolks and cream.

For Printable Recipe, Click Here

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Thanks to Ann of Thibeault's Table for hosting our very first Saturday Blog Showcase.  Please visit her site to see the wonderful dishes found on the web by the other participants!

Country Biscuits & Honey

I seem to borrow quite a bit from Ann's (Thibeault's Table) repertoire of recipes, and I did it again today.  With temps in the 20's and wind chills in the teens, instead of my usual weekday fruit smoothie, I opted for something warm and cozy.  And Ann's biscuits were just what I wanted.  Hot biscuits with melting butter and honey and a freshly brewed cup of coffee - NOW I'm ready to face the day!

Country Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (Ann's note:  I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over-handle.

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

Options:
You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

For Printable Recipe, Click Here

Launching the Saturday Blog Showcase

Logo

I hope you will join us each week for the Saturday Blog Showcase.

The idea is to try a new recipe each week, one that another blogger has shared on his or her blog. Prepare the recipe any time during the week and then link your post on Saturday to the Blog Showcase.

It doesn't matter what you make as long as the recipe came from another blog.

Please include the recipe in the body of your post and a link back to the recipe on the originating blog.

How to Participate:

When you create your post, add the  Saturday Blog Showcase Logo and a link to the host blog.  One week I will host it on All That Splatters and the next week Ann on Thibeault's Table will be the host.

Now just cut and paste your blog entry to Mister Linky and you are done.

Thanks for participating.

Ann & Lori

Ann's Maple Fudge and Saturday Blog Showcase

Every time I try to make fudge, it seems to come out grainy and, to be frank, not very pretty.  But when Ann of Thibeault's Table makes fudge, it always looks perfect.  It looks creamy and beautiful and delicious.  Well, I was in the mood for creamy, beautiful, delicious fudge, and so I tried Ann's recipe. She's always sworn to me how easy it is - well, she was right.  Her maple cream fudge has just a hint of maple flavor, which is perfect for me.  My favorite has always been penuche (brown sugar fudge), but I might have just found my new favorite!  (I have to admit, though, that I did overcook it a smidge, and so mine didn't turn out as creamy as Ann's does.  I have, however, been schooled, and will be more careful next time!!)

In the spirit of sharing and trying recipes we come across on the world wide web, Ann and I have come up with an idea.  Ann of Thibeault's Table and I are introducing Saturday Blog Showcase.  This is a wonderful opportunity to credit the many blogs we 'borrow' recipes from by sourcing that recipe and showcasing the originating blog as well as your own.  The recipe you choose to make from another blog can be anything from soup to nuts, from appetizers to desserts and everything in between!  You may, of course, make the recipe any day of the week; however, we'll set up Mr. Linky for you to sign in and link your post to on each Saturday.  Your post should include the actual recipe, as well as a link to the post of the originating blog for that recipe.  This way, all will be credited for the wonderful dishes created.  Also, please include the Saturday Blog Showcase logo in your post.

If you have any questions, please feel free to contact either myself or Ann via the email through our blogs.  One week I will be providing the link-up and the next week Ann will be fulfilling that function. Don't worry about trying to remember who's sponsoring the event that week - a link will be provided from either blog to whichever of us is hosting Saturday Blog Showcase!

We look forward to much participation and a lot of great cooking!!

Ann's Maple Cream Fudge

1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of pure maple syrup
pinch of salt
vanilla

Add the two sugars, butter and cream, maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.

Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.
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Eggs Benedict with King Crab

Yesterday I tried my hand at making English muffins. I love English muffins. Those little nooks and crannies of a well-made English muffin were made for oozing, melting butter or drizzled honey, or some homemade jam. My first attempt was slightly lacking but held great potential! A couple of them (the recipe made 8) even came out fairly well! They taste wonderful - I just need to get the grilling temp even. I will definitely work on that.

Now that I had a few of these on hand, I wanted to do something really special with them. Melted butter, drizzled honey, or homemade jam not withstanding, I decided on Eggs Benedict, which has to be my all-time favorite brunch dish. Now, many years ago, I had brunch at a little restaurant in Dallas that offered up a few different versions of Eggs Benedict, among them E.B. with King Crab. How decadent is that?! A split, toasted English muffin, layered with steamed King Crab meat, a poached egg, and a river of Hollandaise over top. It was the best brunch dish I'd ever had and have since recreated it at home for friends. And what a great way to start the new year, yes? Sheer decadence (to which will give way to more healthy eating... I hope... but... that's for tomorrow... ) ;-D

Eggs Benedict with King Crab

English muffins (recipe follows or use store-bought), split & toasted
King Crab, steamed
Eggs, poached (one for each English muffin half)
Hollandaise Sauce (recipe follows)

Layer toasted English muffin with crab meat (as much as you like!) Place a well-drained poached egg over crab meat, and pour Hollandaise sauce over eggs. Serve and enjoy!!

Hollandaise Sauce
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash hot pepper sauce
1/2 cup butter, melted and bubbling

Add egg yolks, lemon juice, salt and hot pepper sauce to blender, and blend about 5 seconds. With blender running, and partially covering top, pour in bubbling butter in a steady stream. Blend until thickened, about 30 seconds. Serve immediately.

Yield: 3/4 cup

Source: GE appliance recipe, copyright 1978

English Muffins
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.


*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

Source: http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe/index.html

For Printable Recipe, Click Here

The Dove's Nest White Chili

Here in the Dallas area it's chillier than normal, even though it is January (2010 - does that sound very Space Odyssey/ futuristic to anybody else but me??)  Anyway, back to the cold.  It's perfect weather for soup and stew and chili.  So last night, chili it was.  But not your regular beef chili, but a more refined white chili, made with chicken and cannellini beans.

The recipe comes from a quaint restaurant located in Waxahachie, Texas, about 30 minutes southeast of where I live.  They have wonderful food, and this recipe is a much-requested dish.  Now this chili does have a bit of a kick to it, but that can easily be adjusted by the amount of chilies and jalapeno you add or decide to omit.  Even with all the suggested heat, a little dollop of sour cream not only calms the heat, but it adds another element of flavor to the chili.  Delicious!!


The Dove's Nest White Chili

2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
sour cream
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)

Heat the olive oil in a large stockpot over medium-high heat.  Add the onion.  Saute for 3 to 5 minutes or until softened.  Add the garlic.  Cook for 1 to 2 minutes longer; do not brown.

Add the tomatoes, tomatillos and jalapeno.  Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.  Cook until heated through, stirring frequently.  Season with salt and pepper to taste.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).

Yields 8 to 10 servings


Source:  The Dove's Nest Restaurant:  New American Recipes from a Historic Texas Town, copyright 1996

For Printable Recipe, Click Here