The first official group Hansen Foodie event happened at the Park City Cooking School [http://www.parkcitycookingschool.com/] in Utah. We had an afternoon of wonderful fun and great cooking lessons from Jaxon Stallard. She has a cookbook coming out in June which is available on her website.
The next four recipes are hers that we made - make notes about any hints she gave during the class.
Saturday, May 24, 2008
Sunday, March 9, 2008
Tomato Bisque
From Kendall-Jackson Winery Heirloom Tomato Cookbook, winner of the 4th Annual K-J Tomato Festival People's Choice. Chef Amber Salshaw, Preferred Sonoma Caterers.
Wine pairing: Sauvignon Blanc
8 tbsp. butter (divided)
1/2 c. chopped onion
1-1/2 tsp. minced fresh dill, plus more for garnish
2 lbs. heirloom tomatoes, chopped (I used 2 boxes of Pomi brand tomatoes - they come in juice-style boxes)
4 c. chicken or vegetable broth
2 tbsp. all-purpose flour
1-1/4 c. heavy cream
2/3 c. half-and-half
1/4 c. minced fresh flat-leaf parsley
1/2 c. honey
In large nonreactive pot, melt 6 tbsp. butter over medium heat and saute onion and dill until onion is translucent - about 5 minutes. Add the tomatoes and broth, bring to a simmer and remove from heat.
In a small saucepan, melt remaining 2 tbsp. butter over medium heat and add the flour, stirring constantly with a wooden spoon for 3 minutes without browning. Add the cream and half-and-half and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 15 minutes. Stir in parsley and honey. Remove from heat. Using a blender or food processor, puree the cream mixture with the tomato-broth mixture (in batches) (I did not have to do this step with the Pomi tomatoes). Return the blended soup to the pot, reheat over low and season with salt and pepper.
Serve warm with additional dill.
Serves 6-8.
Wine pairing: Sauvignon Blanc
8 tbsp. butter (divided)
1/2 c. chopped onion
1-1/2 tsp. minced fresh dill, plus more for garnish
2 lbs. heirloom tomatoes, chopped (I used 2 boxes of Pomi brand tomatoes - they come in juice-style boxes)
4 c. chicken or vegetable broth
2 tbsp. all-purpose flour
1-1/4 c. heavy cream
2/3 c. half-and-half
1/4 c. minced fresh flat-leaf parsley
1/2 c. honey
In large nonreactive pot, melt 6 tbsp. butter over medium heat and saute onion and dill until onion is translucent - about 5 minutes. Add the tomatoes and broth, bring to a simmer and remove from heat.
In a small saucepan, melt remaining 2 tbsp. butter over medium heat and add the flour, stirring constantly with a wooden spoon for 3 minutes without browning. Add the cream and half-and-half and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 15 minutes. Stir in parsley and honey. Remove from heat. Using a blender or food processor, puree the cream mixture with the tomato-broth mixture (in batches) (I did not have to do this step with the Pomi tomatoes). Return the blended soup to the pot, reheat over low and season with salt and pepper.
Serve warm with additional dill.
Serves 6-8.
Whole Peach Pie
Make one recipe pie crust and cut into six squares.
Place whole, peeled peach in each.
Prick crust and bake one hour at 350 degrees.
Honey sauce (yum!)
Cream together:
1 c. powdered sugar
1/2 c. butter
Slowly add:
3 tbsp. cream
5 tbsp. strained honey
Cook in double boiler, pour over whole peach pies while hot.
Place whole, peeled peach in each.
Prick crust and bake one hour at 350 degrees.
Honey sauce (yum!)
Cream together:
1 c. powdered sugar
1/2 c. butter
Slowly add:
3 tbsp. cream
5 tbsp. strained honey
Cook in double boiler, pour over whole peach pies while hot.
Tuesday, February 5, 2008
Beans and Greens
Escarole and beans, Passannante style also from Cafe Capriccio.
unlike anything you have ever tasted.
Ingredients:
1 head escarole, cleaned and chopped
1 tablespoon garlic, chopped fine
2 tablespoons bacon fat with or without bacon chips
2 tablespoons olive oil
12 ounces chicken broth; canned broth is fine
12 ounces of white beans; great northern beans in a can are excellent, have faith
Pecorino Romano cheese
Saute greens in olive oil and bacon fat for three minutes;
turn greens several times. Add garlic, cook a minute or two.
Add chicken broth and beans together. Cover and cook about three minutes
When greens are tender, serve in bowls. Sprinkle with grated Pecorino Cheese.
unlike anything you have ever tasted.
Ingredients:
1 head escarole, cleaned and chopped
1 tablespoon garlic, chopped fine
2 tablespoons bacon fat with or without bacon chips
2 tablespoons olive oil
12 ounces chicken broth; canned broth is fine
12 ounces of white beans; great northern beans in a can are excellent, have faith
Pecorino Romano cheese
Saute greens in olive oil and bacon fat for three minutes;
turn greens several times. Add garlic, cook a minute or two.
Add chicken broth and beans together. Cover and cook about three minutes
When greens are tender, serve in bowls. Sprinkle with grated Pecorino Cheese.
Filetto di Pomodoro
This is from a fabulous restaurant in Albany, Cafe Capriccio. incredible and simple.
The best tomatoes to use are called 'San Marzano', from the region around Napoli-- and available in cans. Save your fresh tomatoes for salads. When you want a dish of pasta, there is nothing better than Italian plum tomatoes in the can, on your pantry shelf.
Ingredients:
4 cups San Marzano tomatoes
3 tablespoons olive oil
4 cloves chopped garlic
4 tablespoons chopped fresh basil
salt & pepper to taste
3 tablespoons chopped parsley
Procedure:
Crush the tomatoes with your hands, discard bitter core, skins & seeds
Heat olive oil in a pan for about 30 seconds
Add garlic to the olive oil, sautes for 30 seconds; don't burn the garlic
Add tomatoes, herbs and spices . Simmer uncovered for about 5 minutes--10 minutes tops.
Cook your favorite pasta and toss it in the sauce, leaving a little extra for the top.
The best tomatoes to use are called 'San Marzano', from the region around Napoli-- and available in cans. Save your fresh tomatoes for salads. When you want a dish of pasta, there is nothing better than Italian plum tomatoes in the can, on your pantry shelf.
Ingredients:
4 cups San Marzano tomatoes
3 tablespoons olive oil
4 cloves chopped garlic
4 tablespoons chopped fresh basil
salt & pepper to taste
3 tablespoons chopped parsley
Procedure:
Crush the tomatoes with your hands, discard bitter core, skins & seeds
Heat olive oil in a pan for about 30 seconds
Add garlic to the olive oil, sautes for 30 seconds; don't burn the garlic
Add tomatoes, herbs and spices . Simmer uncovered for about 5 minutes--10 minutes tops.
Cook your favorite pasta and toss it in the sauce, leaving a little extra for the top.
Wednesday, January 30, 2008
quick carrot salad
julienne 1 cup carrots
mince 1 teaspoon ginger
1/2 teaspoon or less of sesame oil
1-2 teaspoons rice wine vinegar
s & p
mince 1 teaspoon ginger
1/2 teaspoon or less of sesame oil
1-2 teaspoons rice wine vinegar
s & p
Thursday, December 20, 2007
Microwave Caramels
These are from a magazine called Country Home (dec/jan07) and I have made them a couple of times. They are not what you would call health food but are absolutely delicious and seem like they took forever (ok, the wrapping into pieces takes some time but it is fun.)
Buttered foil
1 cup butter (no substitutions)
2 1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 tsp. vanilla
1. Line a 9x9-inch baking pan with buttered foil, allowing edges to hang over sides of pan; set aside.
2. In a large microwave-safe bowl combine everything but the vanilla; cover loosely with parchment paper. Microwave on 100% power (high) for 4 or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 more. Whisk well. Microwave an additional 4 minutes. Whisk gently. Add vanilla. (Note: Bowl will get hot as mixture cooks; use hot pads to handle.)
3. Pour caramel mixture into the prepared pan. Chill for 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares.
Wrap each piece with waxed paper. Store in an airtight container either chilled or at room temperature for up to 2 weeks. Makes 5-6 dozen pieces.
Buttered foil
1 cup butter (no substitutions)
2 1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 tsp. vanilla
1. Line a 9x9-inch baking pan with buttered foil, allowing edges to hang over sides of pan; set aside.
2. In a large microwave-safe bowl combine everything but the vanilla; cover loosely with parchment paper. Microwave on 100% power (high) for 4 or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 more. Whisk well. Microwave an additional 4 minutes. Whisk gently. Add vanilla. (Note: Bowl will get hot as mixture cooks; use hot pads to handle.)
3. Pour caramel mixture into the prepared pan. Chill for 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares.
Wrap each piece with waxed paper. Store in an airtight container either chilled or at room temperature for up to 2 weeks. Makes 5-6 dozen pieces.
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