Monday, December 28, 2009

"My Friend Jen P Would Love This" Soup

Top Chef Masters, Season 1, Episode 1
Serves 2 to 4
2 yellow squash, finely diced
2 carrots, finely diced
1 red onion, diced
8 strips of bacon, diced
8 cloves garlic, diced
1 jalapeno, minced
1 Anaheim Chili, minced
1 quart chicken stock
3 1/2 tablespoons dark chili powder
Salt and pepper
4 tablespoons butter
Manchego cheese, shredded or whatever you have
In a large sauté pan on high heat, add enough oil to coat the bottom of the pan. Add bacon, onion, and garlic and stir briefly. Reduce heat and add 2/3 chili powder. Continue to stir for 5 minutes. Add squash, carrot, red onion, jalapeno, Anaheim chili, continue to sauté on medium heat for five minutes. Add chicken stock and remaining chili powder and simmer for an hour. Fold in butter. Season with salt. Garnish with chives and julienned pepper.© 2009 Tim Love

Monday, December 21, 2009

Chef Academy Au Gratin

Now that Top Chef has ended, I need a new food show for inspiration and I have been trying to get into Chef Academy. This au gratin dish intriqued me because they added curry as well as nutmeg. It was yum!!! (They haven't posted their recipe on line but I could tell it was a traditional gratin with the added spices.)
2 cloves garlic, peeled and finely chopped
3 lb baking potatoes (about 6 large), peeled and sliced in 1/8 inch thick rounds --I use a mandolin.
6 oz. Gruyere or Swiss cheese, finely shredded
1/2 tsp salt
1 cup heavy cream
1 tbsp. of curry
1 tbsp. of nutmeg

1. Heat oven to 350 degrees F.

2. Layer half the potatoes evenly over bottom of prepared dish. Sprinkle with half the cheese, garlic, spices and salt; drizzle with half the cream. Repeat with remaining ingredients.

3. Bake uncovered 1 1/2 hours or until potatoes are tender when pierced and top is brown and crisp. Notes: Notes: Planning Tip: May be baked up to 1 day ahead. Refrigerate covered with foil.