Wednesday, October 24, 2012
Tip #2: Day Old Soup
Nobody really likes leftovers... sometimes it is a chore to eat them just to clean out the refridgerator, but soup is the exception. Allowing soup to sit overnight lets the flavors meld together in the soup. So, if you are cooking for a party, or just making a whole bunch of soup, remember soup always tastes better the second day.
Roasted Corn and Chipotle Chowder (SPICY!)
This soup is chicken stock based, with cream and potato. It takes about an hour to make from start to finish, including cutting. And it is HOT! I like hot food, but this soup can get me sometimes. My husband and I made it last night for supper and I forgot to de-seed all the peppers...it was way too hot! It also tastes great on the second day! :)
So here is the recipe...
Roasted Corn and Chipotle Chowder
*serves 12
- 5 ears fresh corn, husked (or you can use 1 can of corn kernels)
- 2 red bell peppers
- 7-8 small red potatoes
- 2 small cans chipotle chilies, drained and seeded (I only use one can and I rinse the peppers so the flavor doesn't take over.)
- 2 tomatoes (or 1 can of petite diced tomatoes)
- 1 medium sized yellow onion
- 3 cloves of garlic
- 6 slices of bacon
- 3 T butter
- 8 C chicken brother
- salt and pepper
- 1.5 C cream
1. Using a cast iron pan roast corn, turning occasionally (about 5 min). Cut the kernels off the cob and set aside both kernels and cobs. In the same pan roast the bell peppers turning them a few times (8 min, the skin will blacken). Put the peppers in a sealed plastic bag
2. Quarter all but 3 of the potatoes. Cover the quartered potatoes with water in a pan and simmer for 15 min (or until potatoes are soft). Meanwhile, seed and dice the chipotle pepper, tomatoes and remaining potatoes. Chop the onion and mince the garlic. Remove the burnt skin from the bell peppers and cut the flesh into small pieces (discard the core.) When the potatoes are done, coarsely mash them, then set them aside.
3. In cast iron skillet, fry bacon until almost crunchy. Remove bacon, let cool and then dice the bacon.
4. In a soup pot add butter and onion sauteing for 3 minutes (or until onions are translucent). Add the garlic and saute for 2 more minutes. Add the bacon, broth, corn COBS (not the kernels), diced potatoes, mashed potatoes, chilies and tomatoes. Bring this mixture to a boil, add salt and pepper to taste, reduce to a simmer and cook for 20 more minutes.
5. Remove the cobs from the soup and discard. add the corn kernels, red pepper pieces and cream. Heat thoroughly and serve.
*For storage: cool and then put in a sealed container and put in the fridge.
Hope you enjoy this recipe! It is delicious with crackers and butter (takes some of the heat off)!
So here is the recipe...
Roasted Corn and Chipotle Chowder
*serves 12
- 5 ears fresh corn, husked (or you can use 1 can of corn kernels)
- 2 red bell peppers
- 7-8 small red potatoes
- 2 small cans chipotle chilies, drained and seeded (I only use one can and I rinse the peppers so the flavor doesn't take over.)
- 2 tomatoes (or 1 can of petite diced tomatoes)
- 1 medium sized yellow onion
- 3 cloves of garlic
- 6 slices of bacon
- 3 T butter
- 8 C chicken brother
- salt and pepper
- 1.5 C cream
1. Using a cast iron pan roast corn, turning occasionally (about 5 min). Cut the kernels off the cob and set aside both kernels and cobs. In the same pan roast the bell peppers turning them a few times (8 min, the skin will blacken). Put the peppers in a sealed plastic bag
2. Quarter all but 3 of the potatoes. Cover the quartered potatoes with water in a pan and simmer for 15 min (or until potatoes are soft). Meanwhile, seed and dice the chipotle pepper, tomatoes and remaining potatoes. Chop the onion and mince the garlic. Remove the burnt skin from the bell peppers and cut the flesh into small pieces (discard the core.) When the potatoes are done, coarsely mash them, then set them aside.
3. In cast iron skillet, fry bacon until almost crunchy. Remove bacon, let cool and then dice the bacon.
4. In a soup pot add butter and onion sauteing for 3 minutes (or until onions are translucent). Add the garlic and saute for 2 more minutes. Add the bacon, broth, corn COBS (not the kernels), diced potatoes, mashed potatoes, chilies and tomatoes. Bring this mixture to a boil, add salt and pepper to taste, reduce to a simmer and cook for 20 more minutes.
5. Remove the cobs from the soup and discard. add the corn kernels, red pepper pieces and cream. Heat thoroughly and serve.
*For storage: cool and then put in a sealed container and put in the fridge.
Hope you enjoy this recipe! It is delicious with crackers and butter (takes some of the heat off)!
Tip #1: Getting rid of the hard crust :)
Bread! I love making homemade bread, but I was struggling to keep the crust from getting hard after I took it out of the oven... so, here is the tip I found
Immediately after the bread comes out of the oven, remove it from the pan, and coat the whole outside with butter (real butter preferably). Then allow it to cool. The outside of the crust will stay moist and delicious! :)
It has worked for me the last three times I have made bread!
Immediately after the bread comes out of the oven, remove it from the pan, and coat the whole outside with butter (real butter preferably). Then allow it to cool. The outside of the crust will stay moist and delicious! :)
It has worked for me the last three times I have made bread!
Monday, October 22, 2012
FOOD!!!
I love to cook, and I love to bake! Pretty much anything in the kitchen I am willing to try! I have been married for two years, and I am currently self employed (and most of my work happens in the evenings) so often times in the mornings I find time to bake and cook and generally spend a little time in the kitchen... I am going to share with you some of our favorite recipies, some of which have been passed down from my family and others that I find online or in great cookbooks! I also want to share tips and tricks that I have learned in the kitchen :) hope you find this blog helpful!
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