UNION SQUARE CAFE CREAMLESS MUSHROOM SOUP ala Arlene

INGREDIENTS

2 Tablespoons BUTTER
1 cup peeled and sliced CARROTS
2 Tablespoons of butter
I cup peeled and sliced carrots
1 cup sliced ONIONS
1 cup sliced LEEKS, washed, white and light green parts only
1/2 cup sliced CELERY
1 tsp fresh THYME leaves
2 BAY LEAVES
2 lbs cleaned and sliced WHITE MUSHROOMS
6 cups CHICKEN STOCK
1 1/2 tsp kosher SALT, or to taste
1/8 tsp freshly ground BLACK PEPPER
4 tsp minced CHIVES (optional)
3 Tablespoons extra virgin OLIVE OIL (optional)


NOTES: I use several different types of mushrooms, shitake, oyster, crimini, (I avoid portobella because they make it bitter).. Use about 2 pkgs white mushrooms, 2 large handfuls of shitaki (don't know the weight), 1 pkg crimini.

I double the recipe and so I included the original recipe for reference.


DIRECTIONS:

1. Melt the BUTTER over medium heat in a large souppot. Add the CARROTS, ONIONS, LEEKS, and CELERY and cook until tender but not browned, about 10 minutes.


2. Stir in the THYME and MUSHROOMS, and cook for 5 minutes, until the MSHROOMS have softened. Add the CHICKEN STOCK, SALT, BAY LEAVES and PEPPER and simmer, covered, for 30 minutes.


3. Puree the soup in a food processor (remove the bay leaf) or blender in as many batches as necessary. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of CHIVES and a drizzle of extra-virgin OLIVE OIL..if desired.


ENJOY!!!!

Butternut Squash Soup with Cider Cream (Bon Appétit, Nov 1998)

INGREDIENTS 

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; saute until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, put soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. 

Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.


Bon Appétit
November 19981998-11-17 12:28:17.0

Arlene's Vegetable Soup

INGREDIENTS
3 PACKAGES OF Manischewitz dry soup mix: (1) SPLIT PEA, (1) VEGETABLE (w/Mushrooms), (1) MINESTRONE
5-6 TBSP Consommé OSEM powder (can substitute with vegetable bouillon) (You can season the soup to taste by adding more consomme or bouillon while it's cooking)

Use a large stock pot with a lid.

SAUTÉ
  3 leeks, diced
  8 oz Crimini mushrooms, diced
  2 cloves garlic, diced
  2 huge parsnips, chopped
  6 carrots, diced or in small circles
  2 Japanese eggplants, diced (browned in scanpan)
  4 small zucchini, diced
  4 stalks celery, diced
  2-14 oz cans stewed tomatoes, cut them up while they're in the pot
 1/2 lb String beans, chopped
  3 small potatoes, chopped into 1-2 inch squares
  8 oz pkg of fresh spinach (remove the ends otherwise the spinach gets too "stringy" in the broth)

Chop all vegetables. When prepping vegetables below, dice them or chop them into sizes that you'd expect to see in a soup spoon. You don't want a whole spoonful of soup with just a huge stewed tomato in it. Larger sized chopped vegetables tend to make this soup look like a stew in the end.

Saute onions, garlic, mushrooms together in a separate pan.
Follow the directions on the dried soup mix packets - if you use all 3 packets, it's about 15 cups of water. You can add more water on day 2 if the soup gets too thick. 
Bring to boil soup packets and consommé powder.
Add other chopped vegetables.
Season with Salt and Pepper to taste.

Serves about 10-12 people. You'll have soup left over. It will thicken when left in the fridge. You can always add more water on day 2 and then season to taste with more consomme powder, salt and pepper, etc.

BOURBON SWEET-POTATO PUREE WITH BUTTERED PECANS

Arlene and Aunt Janice started making this many years ago and it has become a staple at the family Thanksgiving table. 

6 LBS SWEET POTATOES (about 6 large)
3 TABLESPOONS BOURBON
1 STICK (1/2 cup) UNSALTED BUTTER, SOFTENED
2 CUPS PECAN HALVES (about 8 ounces)
1 TEASPOON COARSE KOSHER SALT
2 TABLESPOONS PACKED DARK BROWN SUGAR


DIRECTIONS:

1. PREHEAT oven to 425 degrees

2. Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour

3. When just cool enough to handle, peel potatoes and transfer half to a food processor. Add BOURBON and 6 TABLESPOONS BUTTER, and PUREE 30 Seconds. Transfer puree to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. STIR puree until combined well and season with SALT and PEPPER.

4. Transfer PUREE to a 2 quart gratin dish or other shallow baking dish. ((Puree may be made 2 days ahead and chilled, covered. Bring puree to room temperature before proceeding).

5. REDUCE temperature to 325 degrees.

6. In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant (about 10 minutes) Toss hot pecans with remaining 2 T BUTTER and coarse SALT. (Pecans may be made 2 days ahead and kept in an air-tight container at room temperature).

7. Arrange PECANS on top of puree and sprinkle with BROWN SUGAR. Bake puree in upper third of oven until heated through and pecans are slightly browned. (about 30 minutes).

SERVES 8.. enjoy!

BOURBON SWEET-POTATO PUREE WITH BUTTERED PECANS

6 LBS SWEET POTATOES (about 6 large)
3 TABLESPOONS BOURBON
1 STICK (1/2 cup) UNSALTED BUTTER, SOFTENED
2 CUPS PECAN HALVES (about 8 ounces)
1 TEASPOON COARSE KOSHER SALT
2 TABLESPOONS PACKED DARK BROWN SUGAR


DIRECTIONS:

1. PREHEAT oven to 425 degrees

2. Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour

3. When just cool enough to handle, peel potatoes and transfer half to a food processor. Add BOURBON and 6 TABLESPOONS BUTTER, and PUREE 30 Seconds. Transfer puree to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. STIR puree until combined well and season with SALT and PEPPER.

4. Transfer PUREE to a 2 quart gratin dish or other shallow baking dish. ((Puree may be made 2 days ahead and chilled, covered. Bring puree to room temperature before proceeding).

5. REDUCE temperature to 325 degrees.

6. In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant (about 10 minutes) Toss hot pecans with remaining 2 T BUTTER and coarse SALT. (Pecans may be made 2 days ahead and kept in an air-tight container at room temperature).

7. Arrange PECANS on top of puree and sprinkle with BROWN SUGAR. Bake puree in upper third of oven until heated through and pecans are slightly browned. (about 30 minutes).

SERVES 8.. enjoy!

Did someone say "CHALLAH!?!?!"

Based on the "Challah Girls" recipe

Makes 6 three-strand challahs (likely more! consider making rolls, a five-strand...use your imagination!)

Ingredients:

14 C All purpose flour, sifted (high gluten preferable)

2 C Warm water (110 degrees F...temperature matters!)

2 C Room temperature water

1 1/2 C Sugar 

3 Tablespoons of Quick rising yeast

2 Tablespoons Salt

1 C and 2 Tablespoons Vegetable oil

5 Eggs (1 for egg wash)

1/2 teaspoon Vanilla

Toppings (chocolate chips, sugar, cinnamon, sesame seeds, everything bagel mixture, raisins, etc)

Materials:

1 large pyrex beaker

1 large mixing bowl

Liquid measure

Measuring spoons

Dry measuring cups

Flour sifter

Pastry brush

Baking dishes or sheets (lots of them!)

Dish towel

Pam or non stick spray

Small bowls (for egg wash, toppings, etc)

Whisk

Wooden mixing spoon

Gloves (for kneading)

Directions:

1. Pour 2 C warm water into a large pyrex, and add 1/2 C sugar.

2. Sprinkle 3 Tablespoons of quick rising yeast into the pyrex.

3. Mix gently to wet the yeast.

4. Let the yeast rise (20 minutes). Be careful to watch it, as it may overflow! That's when you know it is ready.

5. While the yeast rises, combine the following in a very large mixing bowl: 2 C room temperature water, 1 C sugar, 1 C vegetable oil, 2 Tablespoons salt, 4 eggs. Mix.

6. Add the yeast mixture (once it has risen and is about to overflow) and mix well. 

7. Add 14 C flour to the mixture, one cup at a time. Make sure to mix each cup of flour into the mixture before adding the next cup. At some point, you may want to stop using the wooden spoon to mix the dough and change to using your hands. Gloves can be helpful but the dough will definitely stick to the gloves!

8. Knead for at least 10 minutes. Add additional flour if the mixture is too wet.

9. Coat the surface of the dough with 2 Tablespoons of vegetable oil.

10. Cover the dough with a cloth and let it rise for at least 45 minutes (longer is better).

11. While the dough rises, make the egg wash. Mix one egg with 1/2 teaspoon vanilla. 

12. Pre-heat the over to 350 degrees. Make sure the racks are evenly spaced in the oven with enough room for the dishes (you will definitely need both racks)

13. Once the dough has risen, break off baseball sized portions and roll them out into long, skinny strands about 10-12 inches long. Using your hands is the easiest. If you would like to make chocolate chip or raisin challah, I suggest mixing the raisins or chocolate chips into the baseball sized portion before you roll them out. 

14. Braid the strands into traditional challahs, or make challah rolls by spiraling a single strand. You can also make challah knots and pretzels. Anything goes!

15. Spray the baking pans with Pam, including the sides.

16. Transfer the challah, knots or rolls into the baking pans. Be sure to leave space between them as they will certainly expand!

17. Coat the challah with the egg wash, making sure to get the sides and the crevices.

18. Sprinkle the challah with cinnamon, sugar, sesame seeds, etc! (I don't suggest topping it with chocolate chips as they will burn.)

19. Let the challahs rise again in the baking pans for at least another 20 minutes.

20. Bake for 30 minutes at 350 degrees, until the tops are golden brown. Let them cool for at least 10 minutes, and then enjoy! 

This recipe makes a LOT of challah! So here are a few tips:

If you have to reuse the baking dishes because you don't have enough, let them cool down entirely, wash them and spray with Pam again.

You can definitely freeze the challah either before you bake it or after. Either way, make sure you wrap the challah in saran wrap and tin foil to ward off freezer burn.

Chicken Fricasse

Another Sunday favorite! I have Martha (Stewart, of course!) to thank for this delicious recipe. In my effort to find delicious, interesting and (relatively) healthy recipes for Sunday Supper, I declare this one a winner! I served it with roasted brussel sprouts (tossed with olive oil, salt, pepper and raw sugar, roasted for 30 minutes at 350 degrees) and pasta. Oh, and don’t forget leftovers! The delicious sauce means that the chicken will stay moist when you heat it in the microwave a few days later.

Ingredients

1 Whole Chicken (3-4 lbs) cut into 11 pieces

Coarse salt and freshly ground pepper

3 Tablespoons unsalted butter, softened, divided

1 Tablesppon extra virgin olive oil

1 Small yellow onion, cut into ¼ inch dice (1 cup)

1 Carrot, cut into ¼ inch dice (1/2 cup)

1 Celery Stalk, cut into ¼ inch dice (1/2 cup)

8 Ounces cremini mushrooms, cleaned, trimmed and quartered

2 Tablespoons all-purpose flour

2/3 Cup white wine

4 Cups chicken broth

2 sprigs fresh parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

¼ cup heavy cream

2 to 3 Tablespoons roughly chopped fresh tarragon leaves

2 Tablespoons fresh lemon juice

Kitchen twine

Egg noodles [optional]

Preparation

1.    Brown chicken

Salt and pepper chicken on both sides. Heat 2 tablespoons of butter and olive oil over medium-high heat. Once butter is melted, add half of the chicken skin down, for 5 minutes each side (turn once). Remove chicken to side plate, and repeat with the remaining half chicken.

2.    Saute Mirepoix

Saute mirepoix (celery, carrot, onion – thanks Martha!) in pot, stirring occasionally, until soft and golden brown. This should take 8 to 10 minutes.

3.   Cook mushrooms and flour

Add mushrooms to mirepoix, stirring occasionally, until mushrooms become glossy and begin to release liquid. This should take about 4 to 5 minutes. THEN, stir in flour (I made this mistake and added it first). Stir for 1 minute.

4.  Let’s add that wine! Broth too.

Add wine, and bring to a boil. Stir for about 45 seconds to 1 minute, until liquid just thickens. Then add broth, and stir.

5.    Cook the chicken, baby!

Place chicken, skin side up, in a single layer on vegetables; pour juices from the chicken plate into the pot. Tie parsley sprigs, thyme, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially, and cook 25 to 30 minutes. [Put water to boil here if you plan to serve the chicken over noodles!] Transfer chicken to a clean plate. Simmer liquid, uncovered, until it reduces slightly, about 5 minutes. Discard herbs.

6.    Make and add “liaison”

To make the sauce thickener, whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour in ½ cup of cooking liquid (slowly, 1 tablespoon at a time) into liaison. Then, stir liaison into pot.

7.   Finish!

[Add noodles to boiling water here.] Return chicken to the pot. Add tarragon, lemon juice and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Caramelized Black Pepper Chicken

Thanks goes to Gwyneth Paltrow and her "GOOP.com" blog. I made this on Sunday night, and served this with brown rice and steamed broccoli. It was delicious! I made a few changes, indicated by the parentheses. I also would consider serving this with chopped peanuts on top.

INGREDIENTS (Serves 4)
2/3 cup dark brown sugar (unrefined)
1/3 cup fish sauce
1/3 cup rice vinegar
1/2 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 or 2 fresh thai chilis halved [i used red pepper chilis, sliced long and thin]
2 tablespoons vegetable oil
2 shallots, thinly sliced
2 pounds organic boneless, skinless chicken breasts, cut into small pieces (1/2")
2 tablespoons coarsely chopped cilantro

PREPARATION
1. In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili. Reserve.
2. In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes.
3. Add the chicken and stir-fry, browning it all over, about a minute.
4. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. [I cooked this for longer, so the sauce is reduced and the flavor intensifies]
5. Stir in the cilantro and serve.

Adapted from Charles Phan's Caramelized Black Pepper Chicken published in Food & Wine, December 1998.

Matzo Granola

My dear friend Stephanie brought this delicious treat to my family one year, and it has been a fan favorite ever since! It is so easy, and can be eaten for breakfast (with yogurt or milk, with fresh fruit even!), or as a snack. If kept in sealed tupperware or a plastic bag, this can keep for up to a week... long enough to survive the holiday!

Ingredients:
Matzo
Honey or Agave Nectar or Maple Syrup
Dried fruit and nuts of your choice (apples, craisins, apricots, cherries, cranberries, plums, dates, almonds, shredded coconut)

Directions:
Pre-heat oven to 375 degrees.

Break up a bunch of matzo into bit size pieces into a large bowl.
Smother with honey and maple syrup. You'll have to use your hands to make sure the matzo is fully coated. It should be covered, but not wet . . .that is, there shouldn't be so much honey and syrup that there is liquid left in the bowl.

On a greased (or PAMed) baking sheet, spread a thin layer of the coated matzo pieces. It's important that the layer be thin, in order for the matzo to get crunchy. Bake for a total of 10 minutes, turning the matzo once half-way thru.
Take out of the oven, stir around so that it doesn't stick to the pan. Let cool for 10 minutes. Put into new bowl.
Repeat until all matzo is baked.

Dice up a bunch of your favorite dried fruit. Recommended: apples, apricots, cherries, cranberries, plums, dates
Throw into the bowl with the matzo and toss.

Voila, matzo granola!

Union Square Cafe Creamless Mushroom Soup a la Arlene

My Mom dazzles her guests when she serves this soup. It's delicious, low fat, very easy to make and stays very well in the freezer. (I recommend freezing it in portions so you can enjoy it on your own too!)

Ingredients

Olive Oil

2 Tbsp butter

1 c sliced onions

1 c sliced leeks (white and light green part only)

1 c peeled, sliced carrots
1 c sliced celery
1 tsp fresh thyme

2 lbs cleaned, sliced white mushrooms

1 lb mix of oyster, shitake, cremini mushrooms

6 c chicken stock

1 1/2 tsp salt

1/8 tsp fresh ground pepper

1 Bayleaf

Optional:

Fried onion rings

Fresh cream

Minced chives

Directions

1. Place butter, olive oil, salt and pepper into the bottom center of a soup pan, heat on medium-high heat until hot.

2. Add sliced onion and leeks, let cook for a few minutes.

3. Add carrots and celery, let cook for 10 minutes, stirring to make sure new ingredients are coated.

4. Add mushrooms, bay leaf and thyme and let cook for a few minutes, stirring to make sure new ingredients are coated.

5. Add chicken broth, bring to simmer and leave cooking for 30 minutes.

6. Take bay leaf out.

7. Puree (it's easier if you do this after the soup has cooled a bit), add optional toppings, serve.

Sour Cream Coffee Cake

I first saw this recipe in the RSVP section of Bon Appetit magazine, May 1987 and fell in love with it. It has become a staple in our family of recipes, and our most requested dessert ever. Aunt Reba in Florida loves it as well, and coincidentally made it for us as a welcome cake when we went to visit... Great minds (and palates) think alike.


TOPPING:
1 c. sugar
1/2 c chopped walnuts
2 tsp cinammon
2 T shredded coconut


Directions: Use pulse setting to finely chop the walnuts and add the other ingredients until blended.


BATTER:
2 c. sugar
1 c. unsalted butter (2 sticks)
1/4 tsp salt
2 tsp baking soda
2 tsp vanilla
4 large eggs
3 c. flour
2 c. sour cream (pt)

DIRECTIONS

1. Preheat oven to 350 degrees, using middle rack

2. Use heavy duty (Kaiser brand) 12 cup bundt pan

3. Spray Pam in the pan, and dust with the topping

4. Cream softened BUTTER with SUGAR , using pastry blending blade of mixer

5. Add SALT, BAKING SODA, VANILLA and EGGS, on medium speed

6. Add FLOUR and SOUR CREAM alternately until well blended.

7. Add 1/3 BATTER, 1/4 TOPPING, and alternate batter and topping, ending with BATTER.
(be sure to reserve some topping for decorating the cake after it is baked).

8. Insert a knife and swirl it around to gently mix the batter and the topping into swirls

BAKE for 55- 1 hr 10 minutes, depending on the oven...

NOTE: You can freeze this cake... enjoy!!!!