Portuguese Kale and Potato Soup

On January 4, 2015, in Recipes, by Chris Baccus
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My wife bought me a new wood cutting board for Christmas and I found the perfect recipe to break it in.  It does make the vegetables more delectable than my bright green plastic cutting boards.  And while I don’t think I can attribute the new cutting board to this, but this recipe turned out amazing and maybe, just maybe, slicing the vegetables and chorizo on the new cutting surface may have played a small role.

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Besides exchanging gifts, the whole family exchanged germs too. The whole Christmas break was spent with a family of four sick people and what better way to get over an illness than a hearty warm soup.  Plus the addition of some spicy chorizo sausage in for good measure.

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Kale is helpful too and the starch in the potatoes helped to fill stomaches that weren’t feeling all too good to enjoy a large meal.  This dish also doesn’t use a lot of  ingredients but you wouldn’t know it with the abundant flavor it provides.

I found a simple recipe that at first I found too simple, but gave it a try and stuck to the recipe word for word. I’m glad I did.

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The soup doesn’t need any tweaking.  It has plenty of flavor and while I fought the desire to add some carrots or more onions, I decided to see how it went without my modifications.

My advice: Don’t mess with it.  Just make the recipe as is and enjoy a delicious soup.

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Full Recipe: [Portuguese Kale and Potato Soup]

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Red Lentil Coconut Curry Soup

On June 8, 2014, in Recipes, by Chris Baccus
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Lentil soups are very hit or miss in my experience.  They are often too watery, lack flavor, or get too complex where the soup has too much going on to enjoy it.  Fortunately, this evening was a hit or as my wife said “this one’s a keeper.”

I love coconut milk based curry and with this recipe you could go 5 cups vegetable broth to 1 cup coconut milk, just make sure you eliminate the tomatoes.

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The richness of flavor starts early. Using coconut oil the onion, garlic and ginger are cooked for a few minutes to give the soup a strong, flavorful base. Combining the curry powder, tomato paste for some additional time before adding the liquid helps make this soup deep in its flavor profile.  I only added 1 tablespoon of curry powder, the recipe calls for 2 tablespoons. I also used a yellow curry powder that is of medium spice.

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The lentils are added with the carrots.  Everything cooks for only 20 minutes once all is combined. This time is recommended as you do not want the lentils to get too mushy.  Plus the flavors combine plenty in this short simmer.  I added some cilantro near the end and then topped each bowl with bean sprouts and chopped cilantro.

Full Recipe: [Coconut Curry Lentil Soup]

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Chicken Curry SousVide

On December 8, 2013, in Recipes, by Chris Baccus
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I’ve made quite a few recipes using my Sous Vide Supreme. The thing I really like most about it how I can cook meat to a perfect doneness by leaving it in the water bath all day while I go out enjoy whatever else needs to get done.

Today I prepared a couple bone-in chicken breasts with some Jamaican yellow curry powder and placed them in the Sous Vide at 175 degrees before leaving the house.  We spent the early part of the day at a coworker’s house. She and her husband do a yearly help a family out during the holidays. This year it was a mother with four kids and coincidently two of the kids were twin 7 year olds. So it was great shopping with our twin boys Saturday to find something for the twin girls and the rest of the family.

Meanwhile at home the chicken cooked for a good 5 hours before we arrived back after wrapping gifts and getting some other Christmas shopping done.

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This recipe is pretty simple and you can keep it really simple  by cooking the chicken and serving it with rice and vegetables. The chicken came out ready to serve done, but I wanted to make more of a curry soup.

Chicken Curry
Serves 4

2 bone-in chicken breasts, skinned removed
4 tablespoons curry powder
3 tablespoons peanut or olive oil
3 tablespoons soy sauce
1 small onion, half moon slices
4 large brown mushrooms, rough chop
1/2 head cauliflower, rough chop
1 large carrot, cut into 1/4″ rounds
3 cups chicken stock

Cook the chicken in the SousVide Supreme for 4-5 hours at 175 degrees. Seal the chicken in the vacuum sealer first and sprinkle with 2 tablespoons of curry powder. Drop into water bath and cook.

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Remove the chicken when done. It will easily separate from the bone and then rough chop.  Meanwhile heat the peanut oil in a pan with the onion on medium-high heat for 5 minutes. Then add the cauliflower, carrot and chicken also add the rest of the curry powder.  Cook for 2 minutes and then add the soy sauce and chicken stock.  Let the mixture cook for 5 minutes to combine adding the mushrooms in the last minute.

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Serve in a bowl with a small bowl of Jasmine or brown rice on the side.

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Asparagus Risotto

On April 27, 2013, in Featured, Recipes, by Chris Baccus
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I love risotto.  It is incredibly flexible where a wide variety of combinations can combine to create some amazing dishes.  In fact, last month when I was in Chicago for work I was in a cooking competition. Our team had flank steak, bell peppers, and potatoes as our ingredients. I led our team choosing between a Southwest or Asian flavored plate. We chose Southwest and went witha beer marinated flank steak, roasted potatoes and to top everything off stuffed bell peppers.

I had found some risotto, cilantro, tomatoes and onions that we used to stuff the peppers with then topping them with a slice of Manchego cheese. One of my coworkers had never made risotto and so I worked with her on adding chicken stock to the risotto and she came away proud she made it for the first time. Hopefully, she tried doing it again at work.

Here’s a video of my sharing our team’s creation that evening.

We came in second behind the creative team that had a couple food bloggers. Plus they had chicken, asparagus, and potatoes for their ingredients. Flank steak takes a lot longer to flavor so it was difficult getting something that would challenge the chicken option; though, that team did a great job with a wonderful balsamic vinegar sauce.

It was a fun evening an another example of how versatile risotto can be.

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Tonight though I wanted a simple though flavorful risotto for dinner.  I found some great asparagus at Erewhon market in Los Angeles this afternoon.  Perfect for a risotto.

 

Asparagus Risotto

Prep Time: 10 Mins Cooking Time: 30 Mins

Ingredients:

  • 2 cups uncooked risotto
  • 4 cups vegetable stock
  • 1 cup Parmasen cheese
  • 3/4 cup white wine
  • 1 bunch asparagus, cooked
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons butter

Directions:

  1. In a stockpot heat the butter on medium-high heat and add the onion and garlic. Cook for a couple minutes until the onion is translucent and do not burn the garlic. Pour in the white wine and add risotto.
  2. Let the risotto absorb the white wine and then cook the risotto adding the vegetable stock 1 cup at a time and continue stirring. Each time let the risotto cook absorbing the stock and add more stock as the liquid cooks away. Eventually after all the vegetable stock has been added taste the risotto. It should be soft. If necessary add another 1/2 cup of broth or water.
  3. Add the cooked asparagus and Parmesan cheese. Mix together and cook with cooked risotto for 1 minute.
  4. Serve with some grated Parmesan cheese and sourdough bread.
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It’s a great evening of after work cooking when I make a quick and easy vegan dish like this one and it turns out tasting far better than imagined.  I had found some great looking mustard greens at the Ojai Farmer’s Market last Sunday and didn’t know what I was going to use them for.  After a quick search on Pinterest, I found this amazing recipe using the Farro grain. The nuttiness of the Farro grain, the flavors of roasted onions and pinenuts along with some currants ended up making a flavorful dish that was greater than its parts.

If you are looking for something that takes only 20 minutes from start to finish, this salad will satisfy on many levels.

Full Recipe: [Farro Salad with Toasted Pinenuts, Currants and Mustard Greens]

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Jägerschnitzel for #SundaySupper

On January 19, 2013, in Featured, Recipes, by Chris Baccus
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This week’s Sunday Supper theme is Retro Recipes.  I was reminded a couple weeks ago about one of my favorite restaurants when I made some German Lentil Soup from Portland Oregon’s Der Rheinlander. The soup was great, but it was missing something. Something I loved to eat as a child – Jägerschnitzel.  It was one of the few ways I would eat mushrooms, the other being on supreme pizza.

Jägerschnitzel is basically a bacon mushroom cream sauce on a wiener-schnitzel  I had the recipe for Der Rheinlander’s basic schnitzel.  All I needed was some inspiration for a mushroom cream sauce.  I found a few on the web, but had an amazing mushroom cream sauce I’ve made many times before. Add some bacon and onions and I would be whisked back to the early 1980s eating a Jägerschnitzel in Portland.

I may have the oldest of the retro recipes in this week’s Sunday Supper event.  Both the Austrians and Italians claim to have invented the wiener-schnitzel. The Italians claim the dish was made in 1134 at a banquet for the canon of Milan’s St. Ambrogio Cathedral.

Now that’s retro.

Jägerschnitzel
Serves 4

4 veal scallopini, pounded thin
2 whole eggs, beaten
1 teaspoon milk
1 lemon, juice
1 1/2 cups bread crumbs
1/4 cup canola oil
2 tablespoons butter
flour, to coat
salt and pepper to taste
1 lemon cut into wedges

Mushroom Cream Sauce
1/2 cup heavy cream
1 cup cremini mushrooms, diced and quartered
1 tablespoon cream sherry
1 slice bacon, small diced
1/2 onion, diced
1 shallot, diced
1/2 teaspoon dried thyme
2 tablespoons butter
small bunch parsley

For the schnitzel, wrap veal cutlets in cellophane and pound with a mallet. Heat a saute pan on medium-high heat with oil and butter.

Rub some lemon juice over the veal and then dredge the veal in flour.  A simple way to do this is to use a gallon ziplock bag and place about a 1/2 cup flour in the bag and shake the bag to coat the veal.  Remove veal from bag and now with the egg and milk mixed together in small bowl, coat the flour dredged veal in the egg and shake so it is not dripping egg and coat with bread crumbs.

Add the bread crumb coated veal to the saute pan and cook on each side until the bread crumbs are nicely browned, not burned, about 3-4 minutes each side.  Remove the cooked veal from the saute pan and place on a plate.

Now to make the sauce, add the bacon and cook for about 2-3 minutes.  Add the mushrooms, onions, shallot, and thyme and cook for about 2 minutes then deglaze the pan with the cream sherry. Once the sherry has cooked off, about 1 minute, add the heavy cream and butter. Add the parsley and reduce heat to a simmer and place the cooked breaded veal back in the pan.

After letting flavors combine for a couple minutes, serve with spätzle and some vegetables.

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Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

Sunday Supper Retro Appetizers:
Sunday Supper Retro Salads:
Sunday Supper Retro Breads and Sandwiches:
SundaySupper Main Dishes:
Sunday Supper Retro Sides and Veggies:
Sunday Supper Retro Desserts and Cocktails:

Sunday Supper MovementI’d love to hear about some of your favorite Retro Recipes!  Feel free to leave links and/or recipes in the comments.  Also, feel free to join us for our live twitter chat tonight at 7pm (Eastern) using the#SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.

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German Lentil Soup

On January 14, 2013, in Recipes, by Chris Baccus
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I lived in Portland, Oregon for 12 years growing up and one of my favorite places was The Rheinlander.  Our family would often do their Sunday Brunch, which is still the best brunch I’ve ever had. The restaurant also has an amazing cheese fondue that was reason number one to go there.  With so many great things, it was easy to overlook one of their best dishes – Lentil Soup.

Fortunately, chef Horst Mager published a cookbook years ago and I was sure to buy one last time I was in town.

Someone posted the recipe for the Lentil Soup on AllRecipes.com.  I highly recommend cooking this one and put up against your favorite lentil soup. If you have found better, please share. Otherwise, enjoy this wonderful German version then make some Wiener Schnitzel and Cheese Fondue.

Full Recipe: Rheinlander Lentil Soup.

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Kale, White Bean and Sausage Soup

On January 13, 2013, in Featured, Recipes, by Chris Baccus
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I was definitely coming down with something and knew a good hearty soup would help get me through a couple days of sickness. Sadly by the following day when I finally made it to the doctor I found out the flu that has become an epidemic was what I had. This soup definitely helped; though, the Tamiflu medicine is pretty helpful too.

Whether you are healthy or sick this soup makes for a hearty dish during the winter months. It can also easily be made vegan by removing the sausage.

Kale, White Bean and Sausage Soup
Serves 4

2 medium onions, diced
8 cloves garlic, slivers
1 tsp paprika
4 bay leaves
pinch chili flakes
2 cans cannelini beans
1 bunch dinosaur kale, chopped
1 25 oz chopped Pomi tomatoes
3 cups vegetable broth
3 spicy italian sausages, bite-size cut
olive oil
pepper and salt to taste

Put a tablespoon of olive oil in a medium-high heat stockpot and add the onions with a pinch of salt, chili, bay leaves and paprika.  Let that cook for a 5 minutes until the onions become translucent, then add the garlic.  Cook for another 2 minutes.

Add everything else except the sausage and kale.  Bring everything to a boil and season with your liking of pepper and salt.  Reduce heat to a simmer and cook for 20 minutes.

While everything else is cooking, heat the sausage in a saute pan and brown it with some olive oil turning and cooking on medium-high heat for about 5 minutes for precooked sausage. Add to the soup. When you are about 10 minutes away from serving, add the kale to the soup.

Serve with some sourdough bread and some shaved parmesan cheese.

 

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#SundaySupper Louisiana Sloppy Joe’s

On September 9, 2012, in Featured, Recipes, by Chris Baccus
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It’s officially football season with the start of the NFL this past week and college football last weekend.  Whether you are hosting a tailgate, barbecue or just hanging out at home with family watching the game, food is an important part of football season.

One of my favorites is sloppy joe’s. However, I’m not a fan of the traditional ketchup and water flavored sloppy joe’s served by most places and found in just about every 1970’s cookbook. I prefer a bit more flavor and use tomato paste and dijon mustard along with with several spices.

For the meat, I went with J&J Grassfed beef that is sold here in California. They have a vendor at the South Pasadena Farmers’ Market I frequent most weeks.  The rest of the vegetables also came from the same Farmers’ Market.

Louisiana Sloppy Joe’sServes 4

1 lb ground beef
1 medium onion, diced
1 medium bell pepper, diced
3 garlic cloves, minced
1 1/4 cups water
6 tablespoons of tomato paste
2 tablespoons red wine vinegar
2 tablespoons dijon mustard
2 tablespoons chili powder
2 tablespoons honey
1 teaspoon dried oregano1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cinnamon
1 bay leaf
salt & pepper to taste

Cook the ground beef, onion, garlic and bell pepper over medium-high heat for about 5 minutes until the meat is cooked.  Add everything else besides the water and bay leaf. Stir and cook together for about 2 minutes.  Add the water combining everything and then bringing to a gentle boil. Finally add the bay leaf then reduce heat to a simmer and cook for 20 minutes.

Serve with hamburger buns, potato chips and some fruit.

Enjoy the game!

For more #SundaySupper Recipes this football season:

The Football Tailgating Menu Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:

Overtime:

From the Cooler:

Wine Pairings by Wine Everyday

Please be sure you join us on Twitter all day for this special football season Sunday Supper Event. We’ll be chatting it up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll share our Football Tailgating Menu!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

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Cajun Turkey Pot Pie

On September 8, 2012, in Featured, Recipes, by Chris Baccus
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Pie + Meat = Winning.

Adding some Cajun spices to a turkey pot pie definitely caught my attention when searching for things to make this week.  This recipe is quite simple, so simple I finally overcame my fear of making homemade pie crust.

The filling requires cooked Turkey. I prepared the turkey using this recipe: Roast Turkey Breast. It takes about 45 minutes to cook.  It’s best to do this in the morning and then wrapping the cooked turkey breast and putting it in the refrigerator for when you need it later or if you want prepare the filling and refrigerate it that day to use when you get home in the evening.

Prepare your pie crust and then lay it out in the pie pan filling it with the turkey mixture. Add plenty of filling so you have a hearty amount of turkey and vegetables.

Vent the crust with a few slits and cook. Enjoy!

 

For the Recipe: Cajun Turkey Pot Pie

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