Tuesday, March 29, 2011

Ginger Carrot Soup

This recipe is adapted from Guy Fieri's recipe on the Food Network

I made this soup earlier in the week and it was wonderfully tasty. The toasted pine nuts were such a great addition as was the fresh lemon and lime thyme I added from my little kitchen window herb garden.

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt, plus more for seasoning
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
4 cups chicken stock or vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning
In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.

In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.

In a small bowl, combine the yogurt, honey, thyme and black pepper.

With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.

(I doubled the recipe)

Saturday, March 12, 2011

Two Yolks Are Better Than One

I was preparing to make develed eggs this evening when I found something very special in one of the eggs...

This can't happen very often...

Monday, March 7, 2011

Spicy Chocolate Chip Cookies

1 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
2 cups semisweet chocolate chips


Preheat oven to 350° F.
In a mixing bowl, combine butter, brown sugar, white sugar, eggs, and vanilla. Beat until smooth and light.
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper. Gradually mix into wet ingredients. Beat until just combined (i.e., when all ingredients are just wet).
Fold in chocolate chips until combined. Scoop cookies into 2-inch balls and place on cookie sheets.
Bake until lightly golden, about 10 minutes.
Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool further.