Roasted Garlic & Cauliflower Chowder

Here is a super-simple and super-great addition to your soup repertoire. If you like creamy goodness this one is for you.

This recipe won ‘Star Status’ for 7/12 and brought a veggie goodness coupled with a velvety texture to our table and the roasted garlic addition was sublime.

Service with a salty stick pretzel is a must.

I hope you enjoy!

- Chez
Ingredients

1. 1 small russet potato
2. 3 heads of garlic
3. 1 ½ lbs frozen cauliflower
4. 1 1/2 cups heavy cream
5. 3 cups chicken stock
6. ¼ tsp salt
7. 1/8 fresh ground pepper
8. Fresh ground nutmeg to taste
9. Garnish with curly parsley
   

Instructions

1. Preheat oven to 400 F.
2. Break apart (but leave in skins) the garlic cloves and wrap in aluminum foil.
3. Roast garlic for 30-45 minutes.
4. In a medium sauce pan, bring chicken stock to boil.
5. Add peeled and quartered potato. Cook until just fork tender.
6. Add cauliflower and continue to cook for an additional 3 minutes.
7. Remove from heat, strain out solids and place them in a food processor.
8. Reserve 1/3 cup of cooking stock.
9. Remove garlic from skins and add to processor.
10. Add cooking broth and process for 2-3 minutes.
11. Drizzle in cream slowly as the puree is processed.
12. Continue to process until smooth and velvety.
13. Plate, garnish with just a touch of fresh nutmeg and add sprig of parsley.
14. Serve with a hard pretzel stick or two.

Spinach Salad with Pecorino, Pine Nuts, and Currants

Here is a great recipe if you are looking for a healthy side dish, or if you choose, just add a piece of crusty artisan bread and it magically becomes a complete summer meal.

Chez tried it on 6/28 and has added it to his permanent rotation... perhaps you will too?

- Chez

Ingredients

• 1 1/2 tablespoons dried currants
• 1 1/2 tablespoons pine nuts, toasted
• 1 1/2 tablespoon sunflower seeds, toasted
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 teaspoons minced shallot
• thin strips of Romano cheese
  

Preparation

1. Whisk first 5 ingredients in small bowl.
2. Whisk in oil.
3. Season with salt and pepper.
4. Toss spinach with vinaigrette in large bowl.
5. And cheese and toss.

Fresh Strawberry Napoleons

Here is the winner of Star Status for 6/21/09. This dish is an interesting variation on the traditional strawberry shortcake. The toast brings a texture that you don’t find with a sponge cake-based dessert, the praline powder brings a butter richness and all of the flavors meld into a delicious little treat. Take it for a test drive and see for yourself.
- Chez

Ingredients

• 6 slices fresh thin sliced white bread, crusts removed
• 4 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1 cup thinly sliced strawberries
• Sugar, to taste
• 2 teaspoons lemon juice, or to taste
• 3/4 cup chilled heavy cream, whipped
• Praline Powder, recipe follows
• Confectioners' sugar
• Chocolate Sauce, recipe follows
  

Directions

1. Preheat oven 350 degrees F.
2. Roll out bread between two pieces of waxed paper very thin.
3. Cut bread in half in rectangles to yield 12 rectangles. Brush both sides with melted butter and sprinkle with sugar.
4. Transfer to parchment lined baking sheet.
5. Bake in oven for 15 minutes or until browned lightly.
6. Remove from oven and let cool.
7. Toss strawberries with lemon juice and sugar.
8. Arrange 1 bread rectangle on each plate, top with whipped cream, praline powder, and strawberries, cover with another rectangle, add some more cream, praline powder, and strawberries, another bread rectangle and sprinkle with confectioners' sugar.
9. Serve with chocolate sauce drizzled on top.
   

Praline Powder:

• 3/4 cup sugar
• Pinch cream of tartar
• 2 tablespoons water
• 1/2 cup blanched whole almonds

1. In a heavy saucepan bring to a boil the sugar with the cream of tartar and water over moderately high heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water.
2. Cook the syrup over high heat without stirring, swirling the pan until it is a light caramel.
3. Add the almonds, swirl the pan until the nuts are coated with the caramel, and begin to make a popping sound.
4. Pour the mixture onto an oiled marble surface or jelly roll pan and let cool until it is hard.
5. Transfer the praline to a cutting board, chop it coarsely, and use a food processor or blender to pulverize it in batches.
6. Store the praline powder in an airtight container.
   [Yield: 1 cup]

Chocolate Sauce:

2 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1/4 cup heavy cream

1. Place chocolate in medium bowl. In a small saucepan heat cream over medium heat to scald, do not boil.
2. Pour cream over chopped chocolate whisking until smooth.

Potato & Cheese Croquettes

These gooey mozzarella gems are encased in a crunchy golden shell makes this simple and classic dish irresistible. Chez took this one for a test drive during his 'Scandinavian-Themed Day' and now it is a permanent fixture at the Bistro.

I hope that they become a mainstay in your kitchen too.

- Chez

Ingredients

• 6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered


• 1/2 pound mozzarella, chopped


• 1/4 cup grated parmesan


• 1 tablespoon onion salt


• 1/4 cup chopped parsley


• 3 large eggs


• 1 cup fine dry bread crumbs


• About 2 1/2 cups sunflower seed oil

Preparation

1. Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes.


2. Drain potatoes and chill in a large bowl until cool, about 45 minutes.


3. Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste.


4. Stir in 1 egg.


5. Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each).


6. Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl.


7. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat.


8. Transfer to a parchment-paper-lined baking sheet.


9. Repeat with remaining croquettes.


10. Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers.


11. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch.


12. Transfer to paper towels to drain.


13. Serve immediately.

Sunflower Seed Wild Rice Pilaf

On 6/7, Chez did a Native American Themed meal. This little gem was the selected Star Recipe. The multi-textures, sweet and savory flavors and the downright wholesome goodness of these grains makes it an easy choice.

I hope you like it as much as we did.

- Chez

Ingredients

• 4 cup chicken broth


• 1/2 cup wild rice, rinsed well


• 1 1/2 cup cracked wheat


• 1 cup toasted sunflower seeds


• 1 cup dried cranberries


• 1 scallion bunch, thinly sliced


• 1/2 cup Italian parsley, chopped


• 1/2 cup fresh mint leaves, chopped


• zest of 2 oranges, grated


• 2 tablespoon olive oil


• 1 tablespoon orange juice


• black pepper, freshly ground to taste

Instructions

1. In a medium saucepan, bring 2 cups of broth to a boil.


2. Add wild rice to boiling broth.


3. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook.


4. Remove to a large bowl.


5. While the rice is cooking, in another saucepan bring another 2 cups broth to a boil.


6. Stir in the wheat, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until tender.


7. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice.


8. Add remaining ingredients and toss well.


9. Serve at room temperature.

Roasted Okra with Kalamata Olives

Rule 1…

Chez doesn’t do okra.

Okra is slimy, nasty and has no redeeming qualities.

Well, another bastion of flavor prejudice collapsed today at Chez Geoffrey’s.

Here is an okra recipe the even ultra okra haters will like.

Ingredients

• 1 lb fresh okra (the smaller the pods the better)
• Spray Olive Oil
• Kosher Salt
• Fresh Ground Pepper
  

Instructions

1. Preheat oven to 450
2. Lightly spray a cookie sheet with the spray olive oil
3. Scatter okra on the sheet
4. Lightly spray okra with the spray olive oil
5. Salt and pepper to taste
6. Bake for 20 minutes, turning the okra every 5 minutes.
7. Serve immediately with Kalamata olives.

That's it... no other steps, no other elements. This is simplicity itself.

Enjoy.

- Chez

Tea-licious Café - Springfield, Illinois

I had expected to do a review of either Augie’s Front Burner or Saputo’s for our Star Status Dining Establishment from our Springfield trip. We did indeed visit both of those locations but the food, while good, fell a bit short of what we found on Day 2 lunch. It was then that we fell upon a pleasant surprise by the name of Tea-licious Café. The décor was decidedly quirky and quaint but the food was beyond great.


While Sheb enjoyed her Turkey Bacon Ranch Wrap served with a simple greens salad with a blue cheese dressing I was much more interested in my choice; the Warm Ham and Swiss and Spinach Salad with a sweet and savory Bacon Dressing. The meal was awesome, the staff was beyond helpful and courteous and the dessert tray beckoned to me. (I managed to ‘just say no’ but it wasn’t easy.

If there is a criticism of the café it would be that, despite my prodding and begging, the chef would not share her recipe for that dressing. In any event this is a keeper and Chez recommends this one if you are in Springfield.

- Chez

Floral Herb Salad [Serves 6]

Did you ever wonder what springtime tastes like? Well, try this salad and you will know! Don’t get distracted by the edible flowers either. They bring subtle nuances to the salad that you will appreciate. If you can’t find them or if you are not in the mood to play ‘Algernon’ not to worry… you can skip them if you choose. (But they do make the salad a treat for the eyes as well as the palette.)

Enjoy – Chez

Ingredients

• 1/4 cup white wine vinegar


• 2 teaspoons Dijon mustard


• 1 teaspoon honey


• 1/2 teaspoon salt, plus more for seasoning


• 1/2 teaspoon freshly ground black pepper, plus more for seasoning


• 1/2 cup extra-virgin olive oil


• 1 bunch flat-leaf parsley, stemmed (about 3 cups)


• 1 bunch fresh basil, stemmed (about 3 cups)


• 1 bunch fresh chives, chopped


• 1 cup arugula leaves


• 1 fennel bulb, halved, cored, and thinly sliced


• Edible flowers, for garnish
  

Directions

1. In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed.


2. With the machine running, gradually add the olive oil until the dressing is smooth and creamy.


3. Set aside.
   In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper.


4. Toss the salad with enough dressing to coat.


5. Sprinkle with edible flowers and serve.

The Best Shrimp Cocktail Ever

This is a killer version of the old standard, Shrimp Cocktail. With A.B.’s twist (the brine) and the cooking method (broiler) it shapes up as one of the best versions of the quintessential seafood appetizer and the Star Recipe for 5/10. Enjoy! -Chez

Ingredients

• 32 shell-on (21 to 25 count) tiger shrimp
  

For the brine:

• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 cup water

For the cocktail sauce:

• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1/2 cup prepared chili sauce
• 4 tablespoons prepared horseradish
• 1 teaspoon sugar
• Few grinds fresh black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• Sprinkle Old Bay seasoning
  

Directions

1. Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track.
2. Eviscerate shrimp and rinse under cool water leaving shells intact.
3. Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.
4. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
5. Refrigerate cocktail sauce until ready to serve.
6. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes.
7. Remove shrimp from brine and drain thoroughly.
8. Rinse the shrimp under cold water and dry on paper towels.
9. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning.
10. Place shrimp onto a sizzling sheet pan and return to broiler immediately.
11. After 2 minutes, turn the shrimp with a pair of tongs.
12. Return the shrimp to broiler for 1 minute.
13. Transfer to a cold cookie sheet.
14. Refrigerate immediately.
15. Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

Nalesniki with Apple Filling (Makes 8)

Chez discovered this one when he was exploring his Polish side (I didn't know he had a Polish side!) Well... This was one of the brunch offerings from May and it was very well received by the dinners at Chez. The textural difference between the fluffy crepes and their crispy edges along with crumbled streusel was a nice experience. The flavors melded well too, and the sweet and cinnamon of the apple filling melded very well with the tart that the pomegranate molasses brought to the dish. Finally, the buttery goodness that encompassed the dish was great.

Crepe Batter

• 3 eggs
• 3/4 cup milk
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6-8 tablespoons flour

Apple Filling

• 2 large tart apples
• 1/2 teaspoon cinnamon
• 4 tablespoons granulated sugar
• 1 teaspoon lemon juice

Streusel

• 2 tbs butter for drizzle
• 4 tbs butter for streusel
• 1/3 cup brown sugar
• 1/3 cup breadcrumbs
• Pomegranate Molasses
  

Directions:

Make the filling to start off with:

1. Cook apples with sugar, cinnamon and lemon juice.
2. Mash apples slightly until it resembles course applesauce.
3. Set aside & allow to cool.
   

For the crepes:

1. Beat eggs.
2. Mix sugar, salt and flour well together and stir quickly into the eggs.
3. Add milk and beat hard.
4. Pour just enough batter into pan to cover the bottom of the pan when it is tilted and swirled.
5. Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top.
6. Do not turn.
7. Put them aside to cool.
8. This may be done several hours before serving.
9. Fill crepes and roll up.
10. Place on buttered baking dish and brush well with more melted butter.
11. Make streusel by mixing butter, brown sugar and bread crumbs.
12. Sprinkle over top.
13. Bake in 350 degree F oven for 20 minutes.
14. Drizzle Pomegranate molasses and serve.