Creamy Tomato Soup (makes 5 cups)

The tingle you get in the back of your throat when you eat this soup makes it all worthwhile. This one will fill your kitchen with wonderful smells both while you are cooking it and when you serve it. - Chez



Ingredients

• 2 1/2 tablespoons butter
• 1 small onion, chopped
• 2 celery rib, chopped
• 2 teaspoons dried basil, crumbled between your fingers
• Pinch of ground cloves
• 2 tablespoons flour
• Two 15-ounce cans diced tomatoes, with packing juice
• Pinch of baking soda
• 2 1/2 cups vegetable stock or water
• 1/2 cups milk
• Sea salt and freshly ground pepper
• 1 can tomato paste
• Sour cream
  

Preperation

1. Melt the butter in a soup pot over medium heat.
2. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes.
3. Stir in the flour, then add the tomatoes, baking soda, and stock.
4. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
5. Add tomato paste and stir in well. Let cool briefly, then puree in a blender or stick blender until smooth. (If you decide to make this a day ahead, this is your stopping point. Refrigerate until ready to use.)
6. When you are ready, return the soup to the pot, add the milk, and season with salt.
7. Garnish with a dollop of sour cream… or go all out and make the garnish boat from a basil leaf and add either scallion or chives as the sail (see photo).

Chicken and Mushroom Quesadillas (makes 12-16 appetizers)

Mexican cuisine was the call of the day and Chez did not disappoint with today's Star Winner. Lots of textures and flavors going on here.

So, pour yourself a big glass of sangria, plate yourself a few of these treats and dig in. You won't be disappointed and they may just be the high-point of your whole day... Ole'.

Ingredients

• 1/4 cup butter
• 2 1/2 teaspoons chili powder
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 4 ounces fresh shiitake mushrooms, stemmed, sliced
• 4 ounces button mushrooms, sliced
• 1 1/2 cups shredded cooked chicken
• 2/3 cup finely chopped onion
• 1/3 cup chopped fresh cilantro
• 2 1/2 cups grated Monterey Jack cheese
• Olive oil
• 16 - 5 1/2-inch-diameter corn tortillas
  

Preparation

1. Melt butter in large skillet over medium-high heat.
2. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute.
3. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro.
4. Cool 10 minutes.
5. Mix in cheese.
6. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
7. Prepare cast iron griddle or frying pan to medium heat. Lightly brush oil on 1 side of 8 tortillas.
8. Place tortillas, oil side down, on large baking sheet.
9. Divide chicken mixture among tortillas, spreading to even thickness.
10. Top with remaining 8 tortillas; press, then brush with oil.
11. Grill quesadillas until heated through and golden brown, about 3 minutes per side.
12. Cut into wedges.
13. Serve with sour cream or guacamole.
    

"Finger" Cookies (Makes 3 dozen)

Since it was Halloween, we couldn’t very well ignore the spookiness of the day… and what would people think is Chez didn’t take a walk on the ghoulish side.

Here is the winner of the day’s Star based on sheer creepiness. You wouldn’t believe how realistic these cookies look like their namesake. Enjoy!


Cookie Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup sliced almonds
• 2 tablespoons Icing Glue (see below)
• red frosting
• red food coloring
  

Icing Glue Ingredients:

• 1/4 cup powdered sugar
• 1 teaspoon lemon juice

Preparation:

1. In a large mixing bowl, beat the butter until smooth and creamy.
2. Add the sugar, egg, and vanilla extract and mix well. Add the flour, baking powder, and salt and beat until completely mixed.
3. Cover the dough and refrigerate for 30 minutes.
4. Preheat the oven to 325°F. With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
5. Place fingers on an ungreased cookie sheet about 3 inches apart.
6. Use a butter knife to make knuckle marks on the finger cookies.
7. Slightly flatten the front of the finger to create a nail.
8. Bake 20-25 minutes, until fingers are slightly golden.
9. Remove from the oven and let cool.

Meanwhile, prepare the Icing Glue:

1. Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
2. Attach almond slice fingernails to the tips of the fingers with Icing Glue.
3. Let glue dry for about 30 minutes.
4. If you choose, mix frosting and red food coloring and dipped the severed end in the mixture… for a particular ghoulish touch.

Chicken and Corn Chowder (Serves 8)

It was a spooky end for our 11/1 Halloween-theme brunch and dinner. The day started normal enough and the winner of the Star, the 1st of two today, was the Chicken and Corn Chowder. Each of the ingredients, corn, squash, potato, chicken, bacon, thyme… was well represented and they all complimented each other. This ‘soup that eats like a meal’ would be a great addition to your recipe book.

Ingredients

• 10 bacon slices, chopped
• 2 tablespoons (1/4 stick) butter
• 3 medium onions, chopped
• 2 cups chopped red bell peppers (about 2 large)
• 1/4 cup all purpose flour
• 3 cups low-salt chicken broth
• 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
• 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
• 1 1/2 tablespoons chopped fresh thyme
• 16-ounce bags frozen corn kernels
• 2 cup whipping cream
• 4 cups diced skinned roast chicken
• 2 cups chopped green onions
• 1/2 cup plus 2 tablespoons chopped fresh cilantro
  

Preparation

1. Cook bacon in large pot over medium-high heat until crisp.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 1/4 cup drippings from pot.
4. Add butter to pot; melt over medium-high heat.
5. Add onions and 1 cup bell peppers.
6. Sauté until onions are soft, about 10 minutes.
7. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil.
8. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
9. Add corn, cream, and 1 cup bell peppers.
10. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled.)
11. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes.
12. Season with salt and pepper.
13. Ladle chowder into bowls; sprinkle with bacon, remaining 1 cup green onions and 2 tablespoons cilantro.