Three Cheese Fondue

I absolutely love this fondue and it's a family favorite! It's a variation on a Melting Pot Wisconsin Trio Cheese Fondue

 Ingredients

• 1 1/2 Cup shredded Butterkase cheese
• 1 1/2 Cup shredded Fontina cheese
• 3 Tablespoon all-purpose flour
• 3/4 Cup white wine
• 1/4 Cup dry sherry
• 2 Teaspoon chopped shallots
• 1Teaspoon fresh ground pepper
• 1/4 Cup crumbled blue cheese
• 1/4 to 1/2 cup whipping cream 
• 2 Tablespoon chopped scallions  

Directions

 Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Bring to a simmering boil and cook for 3 minutes. Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Add whipping cream to thin down the fondue to desired consistency. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Serve with carrots, bread, cauliflower or any of your favorite cheese fondue dippers. My favorite is honey crisp apples.

Shrimp Pasta Salad With Fresh Dill

I absolutely love dill and love this shrimp pasta salad! I am finally writing down the ingredients for this salad and about how much of each of the ingredients I use. I have prepared it by taste the last few times after asking my sister Miriam to refresh my memory on the ingredients she uses for the salad. Now I can just look it up!

Ingredients

1 Pound Shrimp
1 Tsp. Old Bays Seasoning
Salt
1/2 Lemon 
8 Ounce Medium Shell Pasta  (prepared according to directions)
3/4 Cup Mayonnaise
1/3 Cup Sour Cream
1/3 Cup Plain Yogurt
1/3 to 1/2 Cup Chopped Fresh Dill                                                  
1 to 1&1/2 Cups Chopped Sweet Onion
3 Celery Stalks Chopped
1 Red Bell Pepper Chopped
1 to 1&1/2 Cups Frozen Peas or Trader Joe's English Peas found in their produce section.
Season Salt and Pepper to Taste

Directions

I like to start by preparing the sauce to use with the pasta salad to give it time to meld while preparing the shrimp and pasta. Combine mayonnaise, sour cream, yogurt, fresh dill, onion, and celery and then refrigerate. Chop up red bell pepper and set aside.
Prepare a pound of raw shrimp by boiling water with 1 tsp. Old Bays, some salt, and half a lemon squeezed into water and throw in. Bring water to a boil and add shrimp simmering until shrimp turns pink and floats to the top, drain, and put into a ice water bath. Shell shrimp and cut into bite sized pieces. While shrimp is being prepared, start water boiling for pasta and prepare according to package directions. Rinse in cold water.
In large bowl combine sauce, shrimp, pasta, red pepper, and peas. Add season salt and course black pepper to taste.

Shepherd's Pie

This has to be one of my all time favorite comfort food meals. Even if you don't think you like lamb,  please give this recipe a try and see if it doesn't change your mind. The original recipe is from Anne Burrell. The only change I made was to top it with garlic mashed potatoes.

Ingredients

Extra-virgin olive oil, as needed

2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice

Kosher salt

1/2 cup flour

2 large leeks, white part only, cut into 1/2-inch dice

3 ribs celery, cut into 1/4-inch dice

3 carrots, peeled and cut into 1/4-inch dice

2 cloves garlic, smashed and finely chopped

1/4 cup tomato paste

1 cup red wine

3 to 4 cups chicken stock

2 bay leaves

1 bundle fresh thyme

2 pounds Yukon gold potatoes, cut into 1-inch dice
1 cup heavy cream

Chef Shamy Garlic Butter melted and to taste (garlic butter sold at Sam's Club or online)

1 cup frozen peas (I use Trader Joe's English peas found in their produce section)

Directions

1. Coat a wide pan with olive oil and bring to a medium-high heat. Season the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil.
2. Add the leeks, celery, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the lamb back to the pan and stir to combine.
3. Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.
4. Add the wine and cook until it reduces by 1/2. Add enough stock to just cover the surface of the lamb. Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 1 hour, or until the lamb is tender. When the stock level reduces replace with more to keep the meat submerged.
5. Place the potatoes in a medium saucepan and cover by 1-inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender and start to break apart when poked, about 20 minutes. While potatoes are cooking,in a small saucepan over medium-high heat, bring the cream to a boil.  Drain the water from the potatoes and mash with a potato masher. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful. 
6. Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard.
7. Preheat the broiler.
8. Transfer the lamb to a wide, flat flameproof baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy. 

 It's not the prettiest but it sure tastes delicious!

Spicy Tuscan Soup

Our church celebrated the Super Bowl last night by having a Souper Bowl party in our Gathering Space. I made this recipe that I got from my niece along with my Cream of Potato recipe that I got from a friend.. They were both a hit.

This is such a delicious and easy soup to make. Be sure to use spicy breakfast sausage and not spicy Italian sausage, it definitely makes a difference. I made this same recipe using Italian sausage and regular potatoes instead of red potatoes, and it just wasn't as good.

Ingredients

• 1 pound Spicy Breakfast Sausage (I use Jimmy Dean's Hot)
• 1 whole Medium Red Onion, Diced
• 3 slices Bacon, Diced
• 3 cloves Garlic, Minced
• 3 whole Medium Potatoes (I use 6 small red potatoes)
• 5 cups Warm Water
• 5 cubes or 5 tsp.of Chicken Bouillon (I use Better Than Bullion brand)
• ¼ bunches Kale, Roughly Chopped
• ½ cups Heavy Cream
• Salt And Pepper, to taste

Directions

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.
Add bacon into the Dutch oven and cook until almost crispy, then add onions. Cook until onions are clear. Add minced garlic and cook for 1 minute.
Cut potatoes into edible sized cubes. Add warm water, bouillon, and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.
Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Serve with warm garlic breadsticks.

Champagne Chicken

I absolutely love the sauce that goes on this chicken, I find it addicting. I like it better without the Grand Marnier added but that's just me. I need to give credit where credit is due. This recipe is from a cookbook I purchased at the Old Ritten House Inn in Bayfield, WI. It's just one of many recipes of delicious meals that they serve at their B&B.

Ingredients                                       

4 to 6 chicken breasts, boneless, skinless
1 tsp. fresh garlic
1/4 tsp. black pepper
1/2 tsp. fresh thyme leaves as well as 2 sprigs of thyme for sauce
4 tbls. olive oil divided
8 oz. prosciutto , julienned
4 oz. baby bella mushrooms
*1 bottle brut champagne 
2 bay leave

10 peppercorns
2 shallots roughly chopped
2 cups heavy whipping cream
1 tbls. chicken base
1/4 cup Grand Marnier (optional) *ABK6 Orange Liqueur

Instructions

Combine first 5 ingredients with the exception of 2 tablespoons of olive oil, and the 2 sprigs of thyme in a large bowl. Place chicken in the refrigerator for 2 hours to marinate. While chicken is marinating, prepare champagne sauce. To prepare sauce combine 1 bottle of champagne, 2 bay leaves, 10 peppercorns, 2 sprigs of thyme, and 2 shallots roughly chopped. Simmer until reduces by 75% (takes about 60 minutes). Add cream and chicken base and simmer for an additional 60 minutes. If you would like to add the Grand Marnier, this would be the time to do it. 🙂 Pour sauce through a sieve.
To cook chicken, preheat saute' pan with tbls. of olive oil on medium heat. Sear chicken breast for 6 minutes on each side until done. Take chicken breast out of pan and place on a platter and cover with foil for 5 minutes before slicing and plating. Pour champagne sauce over chicken. I like to serve with garlic whipped potatoes, roasted mushrooms and the julienne d prosciutto as garnishes, and asparagus on the side.
To roast the mushrooms, add cleaned whole mushrooms to baking sheet and roast in 350 degree oven for 7- 10 minutes. Coat with olive oil, add salt and pepper.

* I found a very good brut sparkling wine at Costco, Mumm Napa Brut Prestige. It’s very good and reasonably priced.

* I found the ABK6 Orange Liqueur to be a very good, less expensive, substitute for the Grand Marnier.

French Onion Soup

 

 

 

I've tried many different types of  French onion soup, but this is currently my all time favorite! I've made a few changes to the original recipe below.

   https://www.epicurious.com/recipes/food/views/our-favorite-french-onion-soup-51248680

 

 Ingredients

1. • 5 tablespoons unsalted butter, divided
   • 1 tablespoon olive oil
   • 3 pounds yellow onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
   • 1 teaspoon kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1/2 teaspoon granulated sugar
   • 1 1/2 cups dry vermouth 
   • 6 cups beef broth (I use Better than Bouillon brand)
   • 10 sprigs thyme
   • 2 bay leaves
   • 1 baguette
   • 1 garlic clove, cut in half lengthwise
   • 2 teaspoons sherry, preferably Fino or Manzanilla
   • 4 ounces or more Gruyère cheese, grated

 

Preparation

1. 1. In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
   2. Add vermouth and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
   3. Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
   4. Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
   5. Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, place a little of the Gruyère cheese in the bottom of the bowl and ladle soup on top. Top each serving of soup with two or three garlic-rubbed toasts. I also like to saute' a cubed baguette in garlic oil until crispy and then sprinkle with salt and top off the soup with croutons instead of garlic toast. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

Do ahead:

Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated, or up to 6 months ahead if frozen. Toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.

 

 

Mini Candied Pecan French Toast Bundt Cakes

 

 

 

These mini bundt French toast cakes are  the easiest and tastiest way to make a breakfast or brunch special for guests or just to have when you just want something yummy!

This recipe makes 8 but you can easily reduce it to make 2, 4, or 6 mini bundt cakes.

 

 

 

 

Ingredients

• 1 loaf Challah or brioche bread (Found Challah bread at Trader Joe's)
• 8 eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp ground ginger
• candied pecans (I bought mine at Trader Joe's but you can make your own.)

Instructions

  1. Preheat oven to 400 degrees.

  2. Generously spray a mini bundt pan with  cooking spray.

  3. Place 5 to 6 candied pecans in the bottom of each mini bundt pan.

  4.  Tear bread into tiny bits and fill the bundt pan. You want to press the bread down  

        gently in order to fill the whole space.

  5.  Whisk together eggs, milk, vanilla, cinnamon and ginger. Pour evenly over bread.

  6.  Bake for 10 minutes until set.

  7.  Gently turn the bundts out of the pan. I had to give mine a little shake to get them 

        out.

   8.  Serve with syrup and extra candied pecans.