Friday, October 12, 2012

Danish Beet & Sour Cream Soup

I know a lot of people don't like beets.  Arthur and I both like them.  Now I'm not sure if you dislike beets this soup will convince you that you do.  However, if you think they're OK or really enjoy them, then I recommend you try this tasty soup.  Arthur voted it a definite keeper.

It is good served either hot or cold.

6 medium sized beets (1 1/2#)
1/4 cup butter
1/4 cup flour
1 box (4 cups) of chicken broth
1 cup sour cream (lower fat is OK)
1-2 tablespoons lemon juice (taste after adding 1)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh chopped dill (if you don't like dill you can substitute chives)

Cook the beets, covered in boiling salted water or in the microwave for45 minutes or until tender.  Drain and peel when cool enough to handle.  Chop the beets, reserving 1/2 cup.  Place the rest of the beets in a blender. 
Melt the butter, stir in flour and cook for 2-3 minutes.  Stir in the broth until smooth.  Cook until somewhat thickened.  Add some of the sauce to the beets in the blender.  Blend until smooth.  Pour the beet mixture into the broth mixture.  Stir in sour cream, lemon juice and salt and pepper.  Taste to see if it needs more lemon juice or seasoning.  Heat soup gently, do not boil.  If it is too thick add more chicken broth.  Add the reserved beets and top with dill.

Adapted from a very old Family Circle recipe I found in my files (8/23/77).

Saturday, October 6, 2012

Chicken Thighs Roasted with Rosemary, Red Onions & Red Potatoes

This is a delicious comfort food supper.  Easy to make and great to eat.  We've been getting great potatoes from our CSA farm.  This is an excellent way to use some of them.  Here in Wisconsin it is getting chilly, but I still have my rosemary plant outside on my deck in our container garden.  Your kitchen will smell wonderful as you roast your chicken dinner with fresh rosemary.

1-2 navel oranges
3 Tbs. extra-virgin olive oil
1 tsp. kosher salt, plus more as needed
1/2 tsp. dried chile flakes
1# red potatoes, cut into chunks

2 medium red onions, sliced into 1/2-inch-thick circles
2- 5-inch sprigs fresh rosemary, plus 3/4 tsp. minced
6 chicken thighs (about 6 oz. each), trimmed of excess fat and skin (bone in or boneless--either would work)


Heat the oven to 425°F. Finely grate 1 tsp. orange zest. Stir together the zest, oil, 1 tsp. salt, and the chile flakes in a small bowl.

On one end of a large rimmed baking sheet, toss 1 Tbs. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings, and spread the onions and potatoes into a single layer as much as possible. At the other end of the baking sheet, arrange the chicken skin side up and brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs and sprinkle the thighs and vegetables lightly with salt.
Roast for 20 min. Baste the chicken with the pan drippings using a brush and stir the potatoes and onions. Continue to roast, basting and stirring every 10 min., until the chicken skin looks crisp and golden and the potatoes are lightly browned in spots, about 20 min. more.

Meanwhile, peel the oranges with a sharp knife, making sure you’ve removed the pith and membrane. Slice crosswise into roughly 1/2-inch circles and then chop into roughly 1/2-inch pieces, discarding any thick center membranes. Transfer to a small bowl and stir in 1/4 tsp. of the minced rosemary.

When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp. minced rosemary. Baste the chicken and transfer with tongs to a serving platter, top with the orange mixture, and serve hot.

Adapted from Fine Cooking





Wednesday, October 3, 2012

Pea Shoot and Bacon Soup

I have had problems making dishes with the bunches of pea shoots that have come in my CSA box.  I've made the mistake of not getting rid of the stems.  That was definitely not good.  It was like chewing on a bunch of little sticks.  No matter what the dish is, this is an unpleasant experience. The most recent thing I tried was this soup. Good!  I avoided using the stems in the soup. I'd make it again which is why I'm posting it.

•1 Onion
•3 Slices Bacon
•1-2 Medium Potatoes
•1 bunch of Pea Shoots
•2 cups Chicken Stock
•Sour Cream
•1-2 tbsp chopped fresh chives

Chop the bacon and chop the onion finely.  Fry in a saucepan together until the bacon and onion are starting to brown. Chop the potatoes coarsely. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents of the sauce pan into a blender, and blend until smooth.  Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached. Return to the pan and reheat if needed. Serve in bowls with a spoon of sour cream and some chopped chives.


Adapted from the Bristish website Peashoots.com.  The site has lots of other pea shoot recipes.