- 8 oz bacon, chopped
- 6 cups chopped yellow onions (about 4 large onions)
4 tbs unsalted butter
- ½ cup flour
- 2 tsp Kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp turmeric
- 12 cups chicken stock
- 6 cups unpeeled new potatoes (about 2 lbs)
- 10 cups corn kernels (from about 10 ears of corn) or 3 lbs frozen corn
- 2 cups half and half
- ½ pound sharp Cheddar cheese, grated
- 3 tbs chopped fresh chives
In a large stockpot, cook the bacon over medium heat until crisp. With a slotted spoon, remove the bacon and let drain on a paper towel. Add butter and then onions to the bacon fat and cook for 8-10 minutes or until they are translucent.
Stir in the flour, salt, pepper and turmeric and cook for 5 minutes. Add the chicken stock and potatoes and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes or until the potatoes are tender.
Put a large pot of salted water on the stove and bring to a boil. Add kernels for three minutes and then drain. (If you are out of corn season, do use frozen corn and skip this step.)
Add corn to the soup, then add half and half, cheddar and the bacon. Cook for five more minutes or until cheese is melted and soup is hot. Season to taste.
(makes two 10" pie crusts)
I have always had a “pie crust phobia” until I learned the secret of this simply great crust. The cream cheese in this crust makes it easy to handle and oh, so delicious. My secret weapon is (drum roll) - vodka!! – which is a superb tenderizer. If you don’t have vodka on hand – just use all icy cold water.
- 2 cups all-purpose flour
- 1 tsp Kosher salt
- 2 tbs sugar
- 6 oz cold unsalted butter, cut into cubes
- 4 oz cold cream cheese, cut into cubes
- 2 tbs vodka
- 1 tbs ice water
In a food processor, mix together flour, salt and sugar. Distribute butter and cream cheese on top of the flour and pulse in brief spurts until mixture starts to resemble a coarse corn meal. Mix vodka and water – and pulse while carefully adding just enough liquid to have the dough start to bind together. Dump dough on to a floured surface - divide in two. Gently work each half into a disk of dough. Wrap in plastic and refrigerate for at least 20 minutes before rolling.
A nice spin on the usual – crisps are very versatile and always a crowd pleaser.
- 1/2 cup packed dark brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 1/4 cup unsalted butter, cut into small pieces
- 1 cup chopped toasted walnuts or pecans
- Pinch freshly grated nutmeg
- Pinch of kosher salt
- 1 large fresh pineapple, peeled, cored, cut lengthwise and then into 1/2" pieces
- 1 tbs fresh lime juice
- 1 tbs finely grated fresh ginger
- 1 tbs cornstarch
- Sugar, if needed
- Vanilla ice cream
Preheat oven to 375. Butter a 9" square baking dish.
Combine brown sugar, flour, oats, butter, nutmeg and salt in a medium bowl. Using your fingers, rub in the butter until it is the size of small peas. The mixture should resemble coarse, crumbly breadcrumbs. Dough should hold together when pressed. Add nuts. Refrigerate dough.
Put the pineapple in a large bowl. Mix lime juice and ginger in a small bowl and add to pineapple - stirring well. Sprinkle cornstarch over top and stir. If needed, add in sugar to taste.
Place pineapple n prepared pan and sprinkle crumb mixture over top. Bake for 35-40 minutes or until the topping is crisp and golden brown. Let rest for 10 minutes. Enjoy with a scoop of vanilla ice cream.
This very authentic recipe is well worth a few extra and easy steps. The layering of flavors is exquisite and always a crowd-pleaser. The soup is a perfect make-ahead for a winter’s meal.
- ½ white onion
- 1 lb Roma tomatoes
- 6 whole garlic cloves, unpeeled
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 6 cups chicken stock
- ½ tsp dried oregano
- 1 tbs cumin
- ½ tsp cayenne
- 1 tsp Kosher salt
- Zest of one lime
- Juice of one lime
Six 5”- 6”white corn tortillas, cut in thin strips
½ cup whipping cream
½ cup sour cream
2 cups grated Pepper Jack Cheese
Chopped fresh cilantro
Lay onion, tomatoes, garlic on a baking sheet and broil – turning occasionally – until tomatoes skins are blistered and charred. This should take 15-20 minutes. Remove “paper from garlic.
Remove seeds, stems and ribs from chilies. Heat a heavy skillet or “comal” and toast chilies. Using tongs, press chilies down on hot surface for a few seconds and turn until all sides are toasted, but pliable. Remove to a bowl and pour hot water over them. Leave the chilies to soak for 20 minutes.
Drain chilies and discard soaking liquid. Combine chilies with roasted onions, tomatoes, and garlic in a blender. Add oregano and puree until very smooth. Pour puree into a soup kettle and add 6 cups chicken broth. Bring to a boil and then let simmer for 40 minutes.
Meanwhile, heat canola oil and fry tortilla strips. Drain on paper towel and salt to taste. Whip cream until firm and add in sour cream.
To serve, place a handful of tortilla strips in the bottom of each bowl. Generously top with cheese. Ladle very hot soup on top and garnish with a large dollop of the cream mixture and cilantro.
This is a great “throw-it-together” breakfast dish – always a hit!! Perfect for a rummage through your fridge. Feel free to substitute your favorite veggies and cheese.
- 12 large eggs
- ½ cup heavy cream
- 1 ½ cups day old bread, crusts removed and torn in bite-sized pieces
- 3 tbs extra-virgin olive oil, divided use
- 1 yellow onion, large dice
- 1 red pepper, 1 yellow pepper, large dice
- 1cup ripe cherry tomatoes, cut in half
- ½ cup boursin cheese (herbed cheese or ricotta works great)
- Kosher salt and freshly ground pepper
Preheat oven to 350. Prepare a 9” x 13” pan with butter or olive oil.
Combine eggs, cream and bread and let soak for about 15 minutes.
Heat 2 tbs olive oil in a large sauté pan. Add onions and cook until caramelized – 8- 10 minutes. Add peppers and sauté until cooked through (I like some caramelization on my peppers too – up to you!!) Add tomatoes and cook for 3-4 minutes. Season to taste with salt and pepper. Add to veggie mixture to egg/bread mixture and pour into prepared pan. Dot with small pieces of boursin – pushing them into the batter.
Bake for 30 minutes or until pudding is lightly browned and a tester inserted in the center comes out clean. Let cool for a few minutes and serve with grilled sausages and fresh fruit.