Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Friday, November 27, 2009

Greenport Soup

4 cans (13 1/4 ounces each) chicken broth
1 package (10 ounces) frozen tiny peas.
1 head of leafy lettuce (butter lettuce)about 1/2 pound, shredded.
1/2 cup of chopped scallions
1/2 cup (packed) Italian flat-leaf parsley
4 tablespoons of unsalted butter
3 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 cup sour cream
Salt and freshly ground pepper
Parmesan Croutons

1. In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions, and parsley. Reduce the heat to low and simmer for 15 minutes.
2. In a blender or food processor, puree the soup in batches until very smooth. Alternatively, an immersion blender can be used to puree the soup in saucepan.
3. In a large sauce pan, melt the butter over low heat. Add flour and cook stirring for 2 or 3 minutes without letting the roux color. Whisk in the pureed soup and the sherry. Bring to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove from the heat. (The recipe can be prepared to this point up to one day ahead.) Let cool, cover and refrigerate, reheat before proceeding)
4. Stir the sour cream into the hot soup. Season with salt and pepper to taste. Serve with Parmesan croutons.

Laura's Chili Dip

16 ounce can of chili (no beans)
4 1/2 ounce can of green chilies
8 ounce package of cream cheese (softened)
small can of sliced black olives
Green chili salsa (to thin if necessary to thin dip)

Instructions: Place the chili in a small sauce pan and heat just until the chili begins to boil. Stir in the remaining ingredients. This with green chili salsa.

Serve dip warm with tortilla chips.

Saturday, November 14, 2009

Pie Crust Recipe

Pie Crust Recipe
(Adapted from Martha Stewart's Pies and Tarts)

Makes two 8-10 inch tarts or single-crust pies, one 8-10 inch double-crust pie, or twelve 2 1/2 to 3 inch tartlets.

2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter cut into small pieces
1/2 cup cold shortening (Crisco)
1/4 to 1/2 cup ice water


Put flour, salt and sugar in the bowl of a food processor. All ingredients should be cold. Ad the pieces of butter and the shortening and process for approximately 10 seconds or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal).

Add ice water, drop by drop, through the feed tube of the processor while running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

Turn the dough out onto a piece of plastic wrap and form into a disc or flat circle. (If making a double crust pie, I split the dough into two pieces and form each one into a disc and wrap in plastic wrap so that each piece can be rolled separately.) Wrap the dough in the plastic wrap and set in a refrigerator to chill for at least one hour.

Roll the dough to form two 9-10 inch circles and place one in the bottom of a buttered pie pan. Add filling and place the second rolled out piece of dough on the top. Seal....Crimp....Bake...and Enjoy!

Monday, November 2, 2009

Mrs "B's" Pasta Sauce

6-8 Fresh Italian Plum Tomatoes skin removed and copped fine
1 28oz can of whole peeled tomatoes
olive oil
chopped garlic
Fresh Basil
Pepper Flakes