Chris' Recipes

Bon Appetite!

Cinnamon Ice cream

Written By: Chris - Nov• 12•12
I had been looking forward to our friends Jon and Laura coming for a visit!  She and I write the blog together and we had planned to share the kitchen preparing dinner together, while enjoying some over due camaraderie!  There were a few things she would prepare in advance, as would I.  I had planned to make a fresh apple pie and wanted to have some homemade ice cream to go with it!  This is a simple and delicious recipe, and worth every bite in effort download star trek online!
Ingredients:
1 Egg Yolk (may be omitted)
1/2 Cup Sugar
2 Teaspoon Cinnamon (or to taste)
1 Cup half-and-half Cream
1 Cup Heavy Whipping Cream
2 Vanilla Beans
In a medium bowl, use a hand mixer to combine the 1/2 & 1/2 with the sugar until it’s completely dissolved, about a minute or two on low speed.  Stir in the egg yolk
Cut and split the vanilla beans, scraping out the wonderful soft insides.  The fresh vanilla beans really make this ice cream taste special download youtube mac! I find them at Costco in season at a very fair price and then store them in an air tight container in the freezer to use all year round! 
Stir in the cream, vanilla and cinnamon.  Mix well and allow the beans to sit in the cream mixture while you assemble your ice cream machine
Turn on the Cuisinart auto frozen ice cream machine and then retrieve and discard the vanilla beans skins before pouring the mixture into freezer bowl through the top open spout
Allow to blend and thicken about 20-30 minutes
We enjoyed this with a delicious piece of apple-dried cranberry pie herunterladen!
Cheers!
~Chris
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Creamy Roasted Squash Bisque

Written By: Chris - Nov• 10•12

So I recently spent a happy Sunday afternoon in my kitchen.  Bill had looked at the heap of gifted squash sitting on the counter and asked what I was “going to do with all of those”?  I absolutely appreciate all produce from friends gardens and farms, so keep them coming!  I have had an abundance of squash this season (You may have noticed the numerous blogs on a number of varieties of roasted squash!) and I already had a good portion (about a quart freezer bag) of reserved roasted squash in the freezer from a previous meal.  There were two large of the five additional squash remaining and I would rather reserve the Acorn variety to serve as a side dish another time windows 10 oem.

As you are aware, I’m a big fan of soup.  So when dining out I often like to order a small cup of soup or bisque that is in season, or try the soup of the day thunderbird keine neuen nachrichten zum herunterladen.

Since I had nothing but time this day in the kitchen, I decided I would roast off the two large Buttercup squash and create a delicious creamy bisque!  Ok, it’s soup… but “Bisque” sounds so fancy and after all, I might get more people to eat it if the title is alluring them in. 

So what is the difference between soup and bisque anyways?  There are a lot of answers on Google, but mostly in my research I’ve determined that bisque is a thick, smooth soup, originally made from fish stock and thickened with corn starch and/or cream.  It had been primarily prepared with crab, lobster or shrimp hoe moet je tweakbox downloaden. (By the way, the seafood should not be pureed, like I do the squash in this recipe; most people prefer big chunks of the meat.  I love lobster in mine!).  Nowadays bisque can be any thick, creamy soup; for example celery, squash, carrot or tomato bisque!  Try it, you’ll like it auto spiele gratis downloaden!

And as usual, You may wish to cut this recipe in half as I make my soups in large batches with the intention to freeze and share some. 

Ingredients:

3 Large Squash
2 Large Onions, finely diced
Kosher salt & Pepper
4 Garlic Cloves, smashed
1 Tablespoon ground Nutmeg
1 Tablespoon  ground Ginger
1 Tablespoon Cinnamon
1/2 Cup Brown Sugar
2 Quarts Chicken Stock or vegetable stock, heated
1/2 Cup Chicken flavored bouillon
3 Cup Heavy Cream
6 sprig of Fresh Rosemary

Wash and cut each squash in half and then cut again into chunks discard the seeds stronghold legends kostenlos herunterladen. Drizzle cut sides with olive oil. Season with salt and pepper. Arrange the squash on a roasting pan and bake covered with foil until tender, about 45 minutes to an hour Download javascript for free.

Meanwhile, melt the butter in a large stockpot and saute the chopped onion until translucent, but do not allow it to brown.  Then add chicken stock.  Taste your stock as you may need to add bouillon or chicken base to your liking

Remove and discard the skins while scooping out the cooled insides of the squash adding it to the onion mixture.  Puree the flesh, stock and onions with an immersion blender

Continue to cook over very low heat until heated through, stirring and blending occasionally.  Do not allow it to bubble up.  Season with additional salt and pepper to taste, add the ginger, and nutmeg, garlic and sugar.  Continue stirring often mercedes navi.

While the squash is heating, also heat the cream with the rosemary sprigs in a small sauce pan over low heat, but do not allow to boil swr coffee or tee app.

Once cream is hot and has had at least 20 minutes to absorb the flavors of the rosemary, strain it directly over pouring it into the pureed mixture herunterladen.

Puree additionally and use a large mixing spoon to loosen up the squash mixture blending until creamy download videos samsung internet!

Bill likes to garnish his soup with seasoned croutons, but I like this rich, creamy bisque just as it is plain!

Enjoy!

Cheers!
~Chris

 

 

 

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Dry Rubbed Pork Spare Ribs

Written By: Chris - Nov• 07•12

I LOVE ribs!  Even more, dipped in sweet and spicy BBQ sauce!  Bill however, prefers to eat his dry, without sauce!  I recently had a craving so I was inspired to prepare some for a wonderful Sunday dinner with Michelle & Jacob.  Believe it or not, Jake’s 22 years old and had never tried them in his entire life!  He didn’t know what he had been missing and after enjoying mine, he too is a fan gratis bildbearbeitungsprogramm zumen!   This is an easy and scrumptious dish, but keep in mind that you’ll want your pork spare ribs with a dry rub to sit at least 24 hours in the refrigerator in order to soak up all the wonderful flavors of the rub!  The cooking of them is low and slow, so start them in the morning for an evening dinner windows apps ohne microsoft konto downloaden!

Ingredients:

Pork Spare Ribs (I had just over 8 lbs.)
Wood Chips, for smoking found near the chcharcoal supplies

Dry Rub:
1 Tablespoon Coriander Seeds
1 Tablespoon Cumin
1 Tablespoon Yellow Mustard Seeds
2 Tablespoons Paprika
1/2 Talbespoon White Pepper
2 Tablespoon Basil, dried fresh leaves
2 Tablespoons Oregano, dried fresh leaves
2 Tablespoons light Brown Sugar

Using a grinder, combine all of the rub ingredients and chop until smooth

I cut the ribs down into three sections per full rack amazon prime am pcen. After mixing the dry rub it’s ready for use on pork spare ribs.  Apply the rub generously to one side of the ribs covering the entire rack and then rub it in with your hands Download minetest for free. This will get a little bit messy but you want the rub to really soak into the meat. Flip the rack of ribs over and rub the rest into the other side of the rack ribs.  I do this in my clean stainless steel sink for easy clean up tiptoi audiodateien kostenlos herunterladen!

Place into zip lock bags and allow to marinate in the refrigerator over night for at least 24 hours herunterladen. This allows the dry rub to penetrate the meat to its fullest.

Like traditional Barbecue, pork ribs should be cooked low and slow.  I once heard a pound an hour and that has been a good rule for me.  These cooked eight to nine hours and fell off the bone move or die kostenlos downloaden!

Place the wood chips in water (about an inch or so) on the bottom of a broiling pan that has been lined with foil for easier clean up.  (the image of the chips is AFTER they cooked all day) Place ribs on top rack avatar the lord of the elements download.

When you are ready to bake the ribs, place them on a broiling sheet covered with aluminum foil and bake into the oven at 250 degrees for many hours resident evil 2 remake downloaden.

Ribs are done when they are tender enough to easily pull the meat from the bones and the internal temperature is at least 165 degrees.   Once the meat is cooked and tender, remove them from the oven and transfer to the grill to char and caramelize them herunterladen.

Place the ribs on hot grill for 3-5 minutes per side to sear the meat and give them a grilled flavor.

They are thick and juicy and for those who prefer “Dry” ribs, these will not be dry (meat) at all.  Those who like sauce can add it at the table and those who prefer the meaty flavor of these ribs can simply enjoy as is!

Allow ribs to rest 10 to 15 minutes.  My favorite way to eat them is with my sauce on the side and to “dip” them!  I take my favorite sweet barbeque sauce and shake a bit of “Franks” hot sauce in it.  Finger lickin’ good!

Enjoy!

Cheers!
~Chris

 

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Split Pea & Ham Soup

Written By: Chris - Nov• 06•12

One of the best things about fall is that it’s the start of my soup season!  I was at the grocery store recently where they had wonderful ham’s on sale buy one – get one free, which is a great deal when you only have to pay around $20 for two decent sized hams download tracks from soundcloud!  It has been some time since I have prepared split peas soup and I was inspired by the fresh Ham!  This dish is really pretty easy and doesn’t take all that long to prepare!  Soups are simple, but pack a punch of flavors!  They are comfort food and can be quite nutritious!  My mom and our good friend Steve both recently got out of the hospital, so I made plenty to share.  As with most of my soup recipes, you may wish to cut the ingredients in half, because it makes a lot herunterladen!

Ingredients:

2 Pounds dried Split Peas
12 Cups Water
1 stick Butter
3 Tablespoons Vegetable Oil
2 Large Yellow Onions, chopped (6 Cups)
2 Cups Celery, chopped
2 Cups Carrots, chopped
4 Large Garlic cloves
3 Pounds Cured Dinner Ham, chopped (8 Cups)
1/2 Cup Heavy Cream
1/2 Cup Milk
1/2 Cup Wonder Flour (for thickening)

Salt & Freshly Ground Black Pepper
Fresh Chicken Stock (1 Gallon)
2 Tablespoons Pesto
1/4 Cup Chicken Base

Place the peas in a large stock pot, cover with water by two inches (about 12 Cups) and bring to a boil.  Simmer for 30 minutes tidal songs.

Drain the peas, rinse and set aside

I happen to have a left over broasted (rotisserie) chicken on hand, so I made my homemade chicken stock for the base of the split pea soup.  Reserve the vegetable scraps and use in the stock.  This too is an easy process and adds optimum flavor.  It will make all of your soups taste so much better than if you simply used store bought broth. 

Chop the onions and saute with the smashed garlic in butter and oil over medium heat until they become translucent.  Add chopped celery and carrots and saute for about 10 minutes, just until they begin to soften.  Season lightly with salt & fresh ground black pepper to taste herunterladen.

Rinse and add the chopped ham and the peas.  Cover with thee chicken stock and add the pesto and chicken base selbstauskunft mieter herunterladen.

Cook over medium low heat until the peas have softened completely and soup has thickened.  Taste before adjusting any salt levels.  Stir occasionally while the peas thicken the soup download video files.

Garnish with crackers download all on the left!

Enjoy!

Cheers!
~Chris

 

 

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Chicken Wild Rice Soup

Written By: Chris - Nov• 05•12

So it is soup season you know!  Once a year I prepare one of my all time favorites “Creamy Chicken Wild Rice Soup”! It just such a wonderful warm comfort food that tastes oh so good on a chilly day!  This is one of the first dishes that friends had ever asked for the recipe.  I’ve been making for years and hope you enjoy it as much as we do excel kalender 2018 herunterladen!

As with most of my soup recipes, this could be easily cut in half.  I tend to share and always freeze some for another meal, so I figure if I’m going to go through the work of creating this scrumptious dish, I may as well make plenty!  In this soup, the homemade chicken stock is a must for optimum flavor and I encourage buying the cooked rotisserie chickens!  Let someone else do the work and besides, at Costco they have the biggest and the best tasting chickens in town for only $4.99 herunterladen!

Ingredients:

2 Rotisserie Chickens, (12 Cups cubed meat)
1 Stick Butter
Carrots (6 Cups chopped)
2 Large Onions (5 Cups chopped)
2 Celery Bunches (8 Cups chopped)
1/2 Pound Bacon (thick cut), chopped into small pieces
2  16oz skyfactory 4 downloaden. Packages Minnesota Cultivated Wild Rice
1/3 Cup Chicken Base (it’s a paste better than bouillon!)
5 Quarts Chicken Stock (20 Cups)
2 Cups 1/2 & 1/2
1 Pint Heavy Cream

2 Tablespoons Butter
1/3 Cup Wondra
1 1/4 Cup Skim Milk

Remove all meat from store-bought cooked chickens, retaining skin and bones to make your own chicken stock – (click on the link as the stock is an important step in this recipe for optimum flavor!) Add all clean vegetable scraps to the stock as you chop the celery, carrots, and onion.  Cook for a minimum of one hour microsoft office student 2016 herunterladen.

Chop chicken into nice nickel-sized chunks and store in the fridge download blizzard wow.

While the chicken scraps are boiling in water over medium-low heat, clean, peel, and chop vegetables into small dime sized or smaller pieces abendblatt jahreskalender 2019 zum herunterladen.

Rinse wild rice in cold water and allow to sit in the colander so that excess water is removed visual c++ for free.

Pour chicken stock through strainer and process removing all fat (A fat separator is a cooking tool used to strain the fat out of hot liquids like broths or gravies harry potter und die kammer des schreckens herunterladen. It is a clear cup with a spout attached to the bottom of the container and a strainer positioned near the top. When you pour the liquid into the fat separator, the fat stays near the top strainer and the liquid drops to the bottom apple support app. Since the spout is attached to the bottom of the fat separator, just the juice will pour out of the spout when you tip the container if you use it correctly.)

While your stock is processing, cook bacon in butter until browned.  Add rinsed rice to the bacon and saute stirring frequently for about five minutes download iphone app videos.

Add chopped onion and stir frequently cooking for about an additional five minutes. Season with Salt & Pepper

Add the carrots and celery.  Cover and cook for about 10 to 15 minutes stirring often and until vegetables become somewhat soft and the onions have become translucent. Add pressed garlic and stir cooking for an additional minute before adding stock.

Cover and stir frequently allowing rice to cook about two hours stirring occasionally   Add soup base to taste for flavor.

Make a roux with flour and butter in a small saucepan.  Cook for about three minutes before adding the milk.  Stir constantly to dissolve all of the flour and simmer over low heat stirring until thick.

Add cream and roux mixture to soup.  Add chopped chicken

Garnish with slivered almonds, or enjoy with crackers if you prefer!

Enjoy!

Cheers!
~Chris

 

 

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