Daily Archives: October 12, 2012
- 2 Tablespoons butter
- 1/2 cup chopped onion
- 1 cup finely chopped carrot
- 1 celery stick, finely chopped
- 1 Tablespoon minced garlic
- 4 cups chicken broth
- 2 large baking potatoes, peeled and chopped
- 1 Tablespoon flour
- 1/2 cup water
- 2/3 cup milk
- 2 cups chopped broccoli
- 2 heaping cups shredded cheddar cheese
1. Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes.
2. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt.
3. Serve & Enjoy!
- 1/2 cup extra-virgin olive oil
- 4 fresh thyme sprigs
- 3 large fresh rosemary sprigs, cut in half
- 3 fresh oregano sprigs
- 2 teaspoons black peppercorns
- 1 tablespoon coriander seeds
- 1 large lemon
- 2 lbs. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
- 2 Tbs. white wine vinegar
- Kosher salt to taste
1. Position a rack in the center of the oven and heat the oven to 400°F.
2. Cut the lemon in half top to bottom (tip to tip), then take one half of ther lemon, place it on its flat (cut) surface, and slice across into thin half-moon shapes. Take the other half of the lemon, place IT on its flat side, then cut it top to tip to tip again, then across into 10-12 chunks.
3. Place the peppercorns and coriander seeds in a mortar and pestle and crush until well cracked and broken.
4. Pour the oil into a 9×13-inch baking dish. Add the herb sprigs, pepper and coriander, and the lemon chunks. Bake until the oil mixture is fragrant, about 12-15 minutes.
5. Add the shrimp to the dish and toss with tongs until coated, and top with the half-moon slices of lemon. Bake the shrimp until pink and firm, 8 to 10 minutes.
6. Remove the dish from the oven, add the vinegar and kosher salt to taste, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes, before serving.
Source: Fine Cooking Magazine
for the cake
- 4 large eggs
- 1 (8 ounce) cream cheese, soften
- 1 (3 1/2 ounce) package Jell-O lemon gelatin mix
- 1 (18 1/2 ounce) package Betty Crocker Lemon cake mix
- 3/4 cup canola oil
- 1 Tablespoon lemon extract
for the glaze
- 5-6 cups confectioners’ sugar
- 2/3 cup fresh lemon juice
- grated zest of 2 lemon
- 6 tablespoons canola oil
- 6 tablespoons water
1. Preheat the oven to 350 degrees.
2. Spray bunt pan with cooking spray. Combine the cake mix, gelatin mix, cream cheese, eggs lemon extract and oil; blend well with an electric mixer until smooth, about 2 – 3 minutes.
3. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Place waxed paper underneath to catch any drips.
4. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and water. Mix with a spoon until smooth.
Spoon or drizzle the glaze over the top of the cake while it’s still warm, covering as much of the cake as possible.
5. Serve & Enjoy!
*CHEF’S TIP – For an extra boost of lemony flavor; Poke holes in the cake and pour 1/2 of the glaze over the cake while still in the pan when it comes out the oven.