Cauliflower Soup

I love Cauliflower and I love Soup so this was the perfect recipe to add to the Blog.

Here's what you'll need:
A Large Soup Pot or Cast Iron Dutch Oven.

1 Head of Cauliflower, break off the florets.
1 Large Carrot, Shredded.
3 Stalks of Celery, Diced
1 small Onion, Diced
4 C Water, flavored with Vegetarian Chicken Broth or  3 Vegetable Bouillon Cubes.
3 TBS Butter
3 TBS Flour
1/2 tsp Salt
1/8 tsp Black Pepper
2 C Whole Milk
1 C Shredded Sharp Cheddar Cheese + additional for Garnish.


In a Soup Pot:
Cauliflower
Carrot
Celery
Onion
Water
Bring to a Boil.
Reduce Heat to a Simmer.
Cover and simmer 12 - 15 minutes.
Do not drain.

In a Saucepan on Medium High Heat:
Butter, until melted.
Add:
Flour
Salt
Pepper
Whisk well.

Add:
Milk, slowly and whisk well.

Reduce Heat to Low.
Add:
Cheese
Stir well until Melted and incorporated.
Add this to the Cauliflower Mixture.
Stir to combine well.

Spoon into individual Soup Bowls and top with additional Cheese.

Enjoy!
Peace in the Kitchen!

Pastry Cream

This is my Favorite Pastry Cream.
It's definitely one of my Best of the Best Recipes.
It may seem strange to some people but once you make it and taste it, you'll agree with me that it's the best you've ever tasted.

It can be used for:
Cream Puffs
Icing in the Center of a Layered Cake
Strawberry Shortcake
Aebelskiver Filling
Trifle
Eclairs
Macaron Filling
Fruit Tarts

Here's what you'll need:
A Stand Mixer with a Whisk Attachment.

1 Pint of Heavy Cream (2 C)
1 Pint of Vanilla Ice Cream, softened.
1 tsp Vanilla
1 tsp Almond Extract
1 1/2 Boxes of Instant French Vanilla Pudding Mix.

In a Stand Mixer:
Cream
Ice Cream
Whip on Low Speed just until completely combined.

Add:
Vanilla
Almond
Mix to combine well.

Gradually Add:
Pudding Mix
Beat to combine well until it begins to thicken.

Transfer to a Mixing Bowl.
Cover with Plastic Wrap.
Refrigerate for at least 1 Hour.

Enjoy!
Peace in the Kitchen!

Apple Chart

I'm always asked about the best apple for the right recipes.
I decided to simply post this chart to make it easier to reference.

Tex - Mex Refried Bean Soup

I make my own Refried Beans in a Crockpot but I like the simplicity of this recipe using canned refried beans.
This is another great Tex - Mex recipe.

I use this Vegetarian product for all of my Soup bases.
It comes in a variety of Vegetarian flavors.
It's also great for Sauces and Gravies.
I use this one to make Vegetarian Chicken Noodle Soup
or simply drink it as a Broth.

Here's what you'll need:
A Cast Iron Dutch Oven

1 TBS Vegetable Oil
1 C Diced Onion
2 - 16 oz. Cans of Refried Beans
1 - 11 oz. Can of Mexican Corn , undrained.
1 - 11 oz. Can of White Shoe Peg Corn, drained.
1 - 4.5 oz. Can of Diced Green Chiles, undrained.
1 C Thick and Chunky Salsa
2 C Vegetarian Chicken Broth
1 tsp Taco Seasoning
1/3 C Fresh Lime Juice

Garnish:
Crushed Tortilla Chips
Sour Cream

In a Dutch Oven on Medium Heat:
Oil, until Hot.
Add:
Onion
Sauté 3 minutes, until translucent.

Add:
Beans
Mexi Corn
Shoe Peg Corn
Chiles
Salsa
Broth
Lime Juice
Stir Well.
Bring to a Boil.

Reduce Heat to Low.
Simmer 10 minutes.
Stir occasionally.

Ladle into individual Soup Bowls.
Garnish with Tortilla Chips and Sour Cream.

Enjoy!
Peace in the Kitchen!

Hard Cider Cookies with a Hard Cider Glaze

Hard Cider Cookies
Yield: About 2 Dozen Cookies.

Here's what you'll need:
Preheat the oven to 350 degrees
A 1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper




1 - 12 oz. Bottle of Hard Cider
3/4 C Well packed Brown Sugar, divided
12 TBS Butter
1/2 C Granulated Sugar, divided.
1 Large Egg
1/2 tsp Vanilla
1 1/2 C Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 C Rolled Oats
1/2 C Dreid Cranberries
1 C Peeled and Diced Apples. (I use Jonagold)
1/2  White Chocolate Chips

Glaze:
1 - 2 TBS Hard Cider
1/2 C Confectioner's Sugar

Cookies:

In a Saucepan on Medium High Heat:
Hard Cider
1/4 C Brown Sugar
Stir an bring to a Boil.
Cook until it reduces to 1/2 C (20 minutes)
Turn off the heat, allow to cool to room temperature.
Set aside.

In a Saucepan on Medium Low Heat:
Butter
Heat until it melts, has browned and has a Nutty Fragrance. Watch it carefully to avoid burning.
Allow to cool to room temperature.
Set aside.


In a Stand Mixer with a Paddle Attachment:
Butter
Remaining Brown Sugar
Mix to combine well. 3 minutes.
Add:
Egg
Vanilla
Cider Reduction
Mix just to combine.

Add:
Flour
Baking Soda
Salt
Cinnamon
Nutmeg
Mix just until combined.

Remove Bowl
Fold in by hand:
Oats
Cranberries
White Chocolate Chips
Mix just until combined.

Transfer to a piece of Plastic Wrap, Form a disc and wrap tightly.
Refrigerate 1 Hour.


Use a 1 1/2" Cookie Scoop and drop Dough 2" apart onto the Sheet Pan.
Bake 12 minutes, until Golden Brown.

Remove Pan to a Rack to Cool for Ten Minutes.
Transfer Cookies to a Rack to Cool Completely.

Make the Glaze.
In a Small Mixing Bowl:
Confectioner's Sugar.
Gradually Whisk in 1 TBS of Cider.
Whisk until Creamy Smooth.
Create a Thin Glaze by only Whisking in additional Cider if needed.
You don't want it to be too thin.

Transfer to a Zip Lock Bag or Small Piping Bag and Drizzle in a Zig Zag Design over the Cooled Cookies.

Enjoy!
Peace in the Kitchen!

Gazpacho

This one is a very Cool Recipe from the 60's.
It was so upbeat and different for the time man.
I've adapted it without compromising the original recipe.

Gazpacho

Juice & Zest of 1 Lemon (I Zest the Lemon with a Rasp)
2 Green Bell Peppers, seeded and diced.
1 Cucumber, peeled and cubed
2 lbs. Roma Tomatoes, seeded  and cut unto chunks. ( Roma's are the best)
1 Large Onion, Diced
1 tsp Garlic Salt ( I use Trader Joe's Seasoning Salt or Lawry's)
2 TBS Red Wine Vinegar or White Vinegar
2 TBS Olive Oil
Sea Salt and Fresh Ground Black Pepper to taste.
1- 11.5 oz. Can of V8 Juice or 1 1/2 C.  OR:  (We've recently discovered Zing Zang Bloody Mary Mix...... it's delicious in this recipe.) Just use the same amount as the V8. 

NOTE:
For Garnish, additional Diced Onion, Diced Cucumber, Chopped Fresh Parsley and Croutons.

In a Food Processor :

(I Pulse each of the ingredients separately until they reach the consistency that I like. 

Some like theirs liquid like a Soup and I prefer to have some of it left in small diced pieces so at the end you can take some of it and Mix it with an Immersion Hand Blender or put some of it in a Standard Blender uttil it reaches the consistency of Soup. 

I start with Tomatoes and I spoon each ingredient into a Large Mixing Bowl.
Pulse the remainder of the ingredients in the following order and add to the Bowl.
Cucumbers
Bell Peppers
Onion

Add:
Lemon Juice & Zest
Vinegar
Olive Oil

Add:
Garlic Salt (I've also used Trader Joe's Seasoning Salt)
Salt & Fresh Ground Black Pepper
Stir to combine well.

Add:
V8 Juice or Zing Zang 
Stir to combine well.

At this stage you would Blend some of it to reach your preferred consistency.

Transfer to a Large Glass Jar.

Refrigerate until completely Chilled.



Ladle into individual serving bowls.
Garnish with Diced Onions, Diced Cucumber, Chopped Fresh Parsley, Avocado Slices and Croutons.

Enjoy!
Peace in the Kitchen.

Christmas Hazelnut Snowball Cookies

I don't seem to be able to have enough recipes for Christmas Cookies.
I enter a Holiday Cookie contest every year. This will be my 10th year as a finalist.

Here's what you'll need:
Preheat the oven to 300 degrees.
A Sheet Pan lined with Parchment Paper
A  1 1/2"  Cookie Scoop

16 TBS Butter, room temperature.
1/3 C Granulated Sugar
2 C Flour
2 C Roasted, Chopped Hazelnuts. (recipe to follow)
2 TBS  Finely Grated Zest of 1 Navel Orange. (I use a Microplane)
1 tsp Vanilla
1 1/2 C Confectioner's Sugar for Dusting/Rolling. (in a small mixing bowl)

In a Stand Mixer with a Whisk Attachment:
Butter
Sugar
Mix until well combined and Creamy Smooth.

Add:
Flour
Hazelnuts
Zest
Vanilla
Beat until well combined.
Cover and Refrigerate for 1 hour.

Drop the Dough, using the Cookie Scoop, onto the Parchment Paper.

Bake 30 - 35 minutes.

Remove the Pan to a Rack to Cool for 5 minutes

Roll the Cookies in the Confectioner's Sugar.
Return them to the Rack to Cool Completely. (10 Minutes)

Roll them in Sugar again.

Transfer them to a Parchment Paper lined, Covered Container until Serving.

Enjoy!
Peace in the Kitchen!