Cream of Tomato Soup

2 tablespoons olive oil 1 onion, sliced 2 cloves garlic, chopped 3 large stems of fresh basil 1 sprig of fresh thyme 1 bay leaf 2 1/2 tablespoons tomato paste 2 pounds very ripe tomatoes, quartered pinch of sugar 1 cup chicken stock 1/3 cup whipping cream fresh basil leaves, cut into thin strips, to garnish Heat the oil in a large saucepan and gently cook the onion for 3 minutes, or until it is soft and translucent. Add the garlic, basil stems, thyme, bay leaf, tomato paste, and the fresh tomatoes.  Season with the sugar, salt and black...
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Mexican Rice

1 cup uncooked white rice (I use jasmine rice) 1 clove garlic, mashed 1/4 cup corn kernels 2 cups chicken broth 1/4 cup vegetable oil 1 small carrot cup into 1/4 inch cubes 1 medium ripe tomato, coarsely chopped salt and pepper to taste Heat oil in large skillet until hot. Add uncooked rice to skillet. Fry rice until toasted, stirring frequently to prevent burning. Add chicken broth, garlic, tomato, and carrots. Bring to boil. Cover and simmer for 25 minutes. Variation I’m working on but haven’t tried yet – Add one small potato cut into 1/2 inch cubes....
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Creamy Tomato Soup

3 tablespoons butter 1 pound, 9 ounces ripe tomatoes, roughly chopped 3 3/4 cups hot vegetable stock 1/2 cup ground almonds 2/3 cup milk or light cream 1 teaspoon sugar 2 tablespoons shredded basil leaves salt pepper Melt the butter in a large saucepan.  Add the tomatoes and cook for 5 minutes until the skins start to wrinkle.  Season to taste with salt and pepper. Add the stock to the pan, bring to a boil, cover, and simmer for 10 minutes. Meanwhile, under a preheated broiler, lightly toast the ground almonds until they are golden brown.  This will only...
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French Onion Soup

4 medium Spanish onions, sliced thin 4 Tablespoons butter 1 clove garlic mashed with 1 tsp salt 1 teaspoon Worcestershire sauce 1/2 teaspoon pepper 1/2 teaspoon sugar 6 cups beef stock 1/2 cup dry red wine 3 Tablespoons brandy 6 slices toasted french bread Swiss or gruyere cheese. Cook onions slowly in butter until yellow (about 10 minutes). Stir in the seasonings and continue cooking until onions are golden brown (20 to 30 minutes). Add broth and wine. Simmer covered for 30 minutes more. Pre-heat oven to 350 degrees. Stir in brandy and pour soup into oven-proof bowls. Butter...
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Zucchini Bisque

1 onion, chopped 1/2 cup butter 1 1/2 pounds zucchini – shredded 2 1/2 cups chicken broth 1/2 tsp nutmeg 1 tsp basil 1 tsp salt 1 cup heavy cream Saute onion in butter until limp. Add zucchini and chicken broth. Cover and simmer 15 minutes. Puree and return to sauce pan. Add seasonings and cream. Heat through, but DO NOT BOIL.
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Moroccan Rice Pilaf

Preheat oven to 350 2 TBL olive oil 1 small onion, diced fine 1 carrot, diced fine 1/2 tsp cinnamon 1 cup rice 2 cups chicken broth 1/3 cup currents Zest of one orange 1/4 tsp salt Saute almonds in olive oil until golden. Add onion, carrots and cinnamon, stir. Cook 3 minutes. Add rice and cook until translucent. Add chicken broth, currents, orange zest, and Bring to boil. Pour into a buttered, 1 1/2 quart casserole dish. Cover and bake 45 to 60 minutes or until cooked through and tender. Sprinkle with chopped green onions and serve.
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Glazed Onions

10 – 15 boiling onions, pealed 2 TBL Butter 2 TBL Sugar Put onions in sauce pan and cover with water. Add butter and sugar. Boil until water evaporates. When water is gone, shake pan to glaze onions.
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Cream of Carrot Soup with Dill Yogurt

1 onion, diced 1 pound carrots, diced Chicken broth to almost cover Salt White pepper 1/2 cup heavy cream 1/2 cup chicken broth dash nutmeg 1 TBL butter chopped chives for garnish Simmer first 5 ingredients until very tender. Puree until smooth. Prepare Dill Yogurt (below) and set aside. Stop here until ready to serve. Add heavy cream, chicken broth and nutmeg. Warm but DO NOT BOIL. Whisk in butter and ladel in to serving bowls.  Top each serving with a dollop of Dill Yogurt and sprinkle with chives. Dill Yogurt 16 oz plain yogurt 2 TBL chopped fresh...
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Hofer Potato Salad

Boil 5 pounds red potatoes in salted water until soft. Put in cold water. Peel and set aside. Fry 1 pound bacon until crisp. Set aside and save bacon grease. Sauté an onion and celery in bacon grease. Add 1/2 cup sugar Add 1/2 cup vinegar Add 1 teaspoon prepared mustard Add 1 teaspoon of celery seed Add crumbled bacon Salt and pepper to taste Add fresh Parsley Mix in potatoes. Refrigerate and let stand.
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Lemon Rice

2 cups cooked rice 1/2 tsp lemon zest 1 1/2 tsp lemon juice 2 TBL white wine Pinch salt Heavy cream to cover Combine ingredients. Sauté over high heat until creamy, but not dry. Add more cream if too stiff or dry. Serve with Poached Salmon with Orange-Ginger Sauce.
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