Carrot Soup with Orange Juice and Tarragon

Delicious and delectable in one bowl of soup.

1 Tablespoon butter
One 1 pound bag of classic-cut carrots
3/4 cup chopped onion
3 cups low-sodium chicken broth
1/2 cup orange juice
1 Tablespoon brandy
2 teaspoons chopped fresh tarragon

Melt butter in a heavy large pot over medium heat. Add the carrots and onion; saute until the onion is soft, about 6 minutes. Add the broth. Cover and allow to come to a boil. Reduce the heat, uncover, and simmer until carrots are tender, about 10 minutes.

Working in batches, carefully puree soup in a blender with the center top cap off or the lid slightly open (so the hot soup doesn’t build pressure and fly out and scald you). Puree until smooth. Return to cooking pot. Stir in the orange juice, brandy, and chopped tarragon. Simmer for 5 minutes more. Season with salt and pepper to taste. Serve it hot.

Pasta Primavera Kraft Mac and Cheese Style

Everybody, or at least most bodies enjoy pasta at parties. Here is a quick (very easy), very tasty recipe.

1 package (14 ounces) KRAFT Deluxe Macaroni & Cheese Dinner
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
3 cups frozen vegetable blend, (broccoli, cauliflower and carrots or similar)

Bring 2 – 1/3 cups water to boil in a large skillet. Add macaroni and seasonings; mix well. Return to a boil.

Add vegetables. Stir until well blended, Reduce heat to medium-low. Cover. Simmer for 10 minutes or until macaroni is tender.

Add the cheese sauce and fold it into the other ingredients. Cook until heated through and blended smoothly by stirring frequently. When hot, serve it up to hungry attendees.

Attributed to: My fascination for easy Mac and Cheese recipes, and Kraft foods of course.

Fondue Savoyarde

All the way from the Savoy region of France, comes a variation on a fine eating tradition.

12 ounces Tomme cheese or Beaufort, grated
12 ounces Gruyere cheese, grated
12 ounces Emmental cheese, grated
6 glasses of dry white wine
2 shots kirsch liqueur
1 clove garlic, peeled and crushed
White pepper
1 or two baguettes or one large loaf of French bread
1 egg

One day ahead of making the fondue, cube the bread and allow it to dry at room temperature. Rub the bottom and sides of the fondue pot with garlic. Add the wine. On a stove-top or grill burner slowly bring to a soft boil. Add cheese stirring slowly with a wooden spoon.

Before the cheese is completely smooth, remove from burner and place on your lit fondue burner. Season with white pepper and add the kirsch liqueur stirring carefully. When cheese has melted and the mixture is smooth and creamy. Serve cubes on bread on fondue forks.

When cheese is almost gone, break the raw egg into the and stir quickly into the cheese. Allow to cook for about a minute add as many bread cubes as you may have left over and turn into the cheese and egg mixture. Extinguish the burner or remove from heat and serve the mixture with forks or on knife ends.

Cheese Fondue

Here is a basic fondue recipe that emphasizes the flavor of the two selections. It’s the combination that makes it work.

8 ounces Swiss Cheese
4 ounces Gruyere cheese
1 Tablespoon cornstarch
1 clove garlic
3/4 to 1 cup white wine
1 Tablespoon kirsch
French bread or baguettes sliced into cubes

Grate both cheeses and mix with cornstarch. Cut garlic clove in half. Rub one half of the garlic over the inside of the fondue pot. Chop or mince the other half and add to the pot.

Add the wine and heat slowly until wine starts to bubble. Slowly add the blended cheese and cornstarch. Stir constantly until it melts. When the mixture is smooth, add the splash of kirsch. Pass out the fondue forks and skewer bread and dip in the cheese.

Attributed to: More recipes for the little pal of that ol’ Raclette of mine.

Raclette on the Grill

I often wondered if you can manage Raclette on a grill, until I found Raclette trays without the plastic handles.

Small potatoes
Small pickled corn
Pickled onions or cocktail onions
Cornichons (baby gherkins)
Small slices of fresh baguettes
Raclette cheese 8 or 12 ounces to a pound, depending on the quantities above

Scrub the baby potatoes and cook ahead with the skin on. Arrange on the Raclette trays or use small grill proof saucers or trays. Add the corn, onions, and pickles. Place a slice of cheese over the top, and cover the grill until the cheese is melted.

Serve immediately while the cheese is bubbling and hot. You can also place larger slices onto a grill proof platter in the middle of the grill. Grill the baby vegetables to one side and let folks add them to their plate and carve with a knife or large spoon as much melted cheese as they like.

Serve both ways on top of or next two quick toasted bread slices.

Goes great with a cordial of Traditional Swiss or German Gheist

Attributed to: My Raclette

Seared Chicken Breasts with Red Onion Vinaigrette

Tangy and sturdy treatment for chicken.

4 whole boneless chicken breasts with skin on
1/2 cup olive oil, reserve 1 Tablespoon more
1 cup red onions, diced
2 Tablespoons freshly chopped thyme
Salt and freshly ground black pepper to taste
2 cups chicken stock
3/4 cup Burgundy or any red wine
3 Tablespoons red wine vinegar
2 cloves garlic, crushed and chopped
3 Tablespoons canned tomato puree
1 Tablespoon corn oil

Bring 1 Tablespoon of olive oil up to popping hot temperature and saute the onions over medium heat for about 10 minutes or until tender. Add thyme, salt and pepper. Remove from heat and set aside.

In saucepan add (chicken) stock, wine, tomato puree, garlic. Bring to a boil over medium to high heat. Reduce heat and simmer for 25 minutes. Pour into a bowl, cool for about 10 minutes. Add 1/2 cup olive oil, vinegar and onions. Keep warm.

Preheat the oven to 375 degrees F. Season chicken breasts to taste. Heat the corn oil in an oven proof skillet or pan. Add chicken skin down. Cook for 5 minutes until skin is golden brown. Turn them over. Place skillet in oven and roast for 8 to 10 minutes.

Remove from oven and place over low heat. Add vinaigrette, baste on top. Spoon vinaigrette over the top when serving.

Attributed to: I found this recipe on a hand written piece of paper. So I have no clue. It’s a great recipe though.

Grilled Lamb Pryce Haynes Style

This is more of a special marinade that is quite suitable for lamb. Submitted to ODCW way back in the year 2000.

Large rolled or boneless leg of lamb, also works well on a rack
1/8 cup dry vermouth
1/2 cup olive oil
Fresh chopped rosemary about 1 tablespoon after chopping
1 teaspoon Montreal Steak Seasoning
Kosher salt to taste

Mix all ingredients, add lamb and pour mixture into a large seal-able plastic bag. Close tightly and marinate overnight. Turn frequently.

Grill until a meat thermometer arrives near 140 degrees F for rare-medium or 160 degrees F for medium-rare.

Attributed to: Pryce Haynes a great fan of Montreal Steak Seasons. Me too.

Jalapeno Tartar Sauce

Oh yes, this recipe makes a most excellent dipping sauce for fresh chilled crab and shrimp.

1/3 cup mayonnaise
1/2 teaspoon Dijon mustard
2 pickled jalapeno peppers (whole), minced
2 Tablespoons sweet pickle relish, drained
1/4 cup finely chopped celery
1/4 cup thinly sliced scallions
2 Tablespoons fresh chopped parsley
2 teaspoons fresh lime juice
Salt and freshly ground black pepper

In a bowl, combine the mayonnaise, mustard, pickled jalapeno peppers, pickle relish, celery, scallions, parsley and lime juice.

Season with salt and pepper to taste. Mix well, cover and refrigerate for at least 30 minutes. An hour is best for bringing the flavors together so they are both unique and smooth.

Goes great with tiger shrimp, pulled crab meat

Attributed to: Racquel Osborne