Gold Beach Winter Chowder

From the kitchen of One Perfect Bite...If you have 15 minutes and a few basic ingredients in your freezer, this lovely winter chowder will lure you to your kitchen the way the sirens lured the Argonauts to the Sirenuse. You'll need a pound of frozen shrimp, a pound of frozen corn and some potatoes to get started. Several times a year a local grocery chain sells 2 pound bags of extra large shrimp for around $12. I usually buy 6 bags at a time, so I always have shrimp in my freezer for a quick weeknight meal. When I saw this recipe in Family Circle magazine, I knew I had to give it a try and I pulled a pound of shrimp from my stash. I did make a few changes to the original version of the recipe. I substituted Yukon Gold potatoes for consistent color and frozen shoepeg corn for tenderness, I also swapped a cup of chicken broth with a quickly made shrimp stock. The stock was embarrassingly simple to make. I covered the shells from a pound of shrimp with three cups of water and boiled them until the liquid was reduced to one cup. I used that cup to replace a cup of stock in the Family Circle recipe. Forty-five minutes later, I had a chowder that was thick and creamy and thoroughly enjoyable. I have one caution. This should be served shortly after it is made. The corn and the shrimp toughen when they are reheated and the chowder, while still good, is just never quite the same. This is a wonderful family recipe and it is perfect for a winter night. It is quick and uncomplicated to make and if your family enjoys chowder, I think they'll love this one. Here's how it is made.

Gold Beach Winter Chowder...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
2 tablespoons unsalted butter
2 small leeks, cleaned and sliced
2 large Yukon gold potatoes (about 12 oz), peeled and cubed
1 cup shrimp stock
2 cups reduced-sodium chicken broth
4 cups frozen corn kernels (shoepeg if possible), thawed
1-1/2 cups half-and-half
2 tablespoons cornstarch
2 teaspoons Old Bay seasoning
1 sweet yellow pepper, cored, seeded and thinly sliced
1 sweet orange pepper, cored, seeded and thinly sliced
1 pound medium shrimp, shelled, deveined and cut with scissors into thirds
1 tablespoon lemon juice
1/2 teaspoon hot sauce

Directions:
1) Shell shrimp. Place shells in a medium pot. Cover with 3 cups water and boil until liquid is reduced to 1 cup. Drain shells reserving stock.
2) In a large pot melt butter over medium heat and add leeks; cook 8 minutes, stirring occasionally. Add potato, shrimp and chicken broth and corn kernels. Simmer 15 minutes, stirring occasionally.
3) Combine half-and-half and cornstarch; stir into pot. Add Old Bay seasoning and bring to a simmer. Add peppers and shrimp; simmer 5 minutes, stirring occasionally. Stir in lemon juice and hot sauce. Serve immediately. Yield: 4 to 6 servings.

One Year Ago Today: West African Peanut Soup  - Groundnut Stew

Two Years Ago Today: Conchas - Mexican Shell-Shaped Sweet Rolls

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Rigatoni with Creamy Tomato Sauce

From the kitchen of One Perfect Bite...This simple pasta has the makings of a great family meal that will appeal to young and old alike. The dish has three basic elements; pasta, a rich tomato sauce and cheese. The sauce can be quickly made from canned or fresh tomatoes and the cheese can be served on the side or folded into the marinara if you want a creamy sauce. This is a perfect dish to serve on a busy school night. It can be made in stages. The tomato sauce, which freezes well, can be made days before its needed and rewarmed when you are ready to use it. For reasons that still elude me, cooks back in the 50's and 60's thought marinara sauce had to simmer for hours before it could be served. Imagine the looks on their faces if they were to learn that these days we make it in 20 minutes. Would they call that progress? I love the appearance of this dish. It has a spare elegance that I find appealing. The dish also makes me smile. When my children were quite young they called spaghetti worms and rigatoni whistles. I wonder if the food mainstream is ready for a dish called Whistles in Red Sauce. This basic tomato sauce is the one that introduced most of us to Italian cooking and I think we still love its simplicity. I hope those of you who make this recipe, which was found in a special issue of Gourmet, will enjoy your own walk down memory lane. Here's their recipe for Rigatoni with Creamy Tomato Sauce.

Rigatoni with Creamy Tomato Sauce...from the kitchen of One Perfect Bite courtesy of the special publication, Gourmet Easy Dinners.

Ingredients:
3 pounds fresh plum tomatoes or 1 (28-oz) can whole tomatoes in juice
2 large garlic cloves, crushed with side of a large heavy knife
Pinch of hot red-pepper flakes
1/4 cup olive oil
1-1/4 tsp salt
4 fresh basil leaves, torn into bits
1 pound rigatoni
1 cup ricotta (about 8-ounces; preferably fresh)
Grated Pecorino Romano

Directions:
1) If using fresh tomatoes, cut a shallow X in bottom of each with a paring knife and blanch tomatoes in 3 batches in a 5- to 6-quart pot of boiling water, 1 minute per batch. Transfer blanched tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then halve lengthwise and seed. Chop tomatoes (fresh or canned), reserving juice (from cutting board or can).
2) Cook garlic and red-pepper flakes in oil in a 4-quart heavy pot over moderate heat, stirring, until garlic is golden, about 5 minutes. Discard garlic, then add tomatoes with their juice and salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from heat and stir in basil and salt to taste.
3) Cook pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.
4) Toss pasta with warm marinara sauce in a large bowl. Serve with ricotta and grated Pecorino Romano. Yield: 4 servings.

Cooks’ Notes: Sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container for 2 months.

If using canned tomatoes, whose sodium content varies, use only 1/4 teaspoon salt then season your finished sauce with additional salt if desired.

One Year Ago Today: Elastic Ice Cream - Turkish Dondurma

Two Years Ago Today: Tomato Jam

Three Years Ago Today: Mile High Apple Pie with Cranberries

Cauliflower Gratin

From the kitchen of One Perfect Bite...I first saw this recipe in Leite's Culinaria shortly after Dorie Greenspan's book, Around My French Table, was published. I printed off the recipe but did nothing with it until the purchase and perusal of her book again brought it to mind. August marks a flood of broccoli and cauliflower in local markets and the need to use cauliflower that had been purchased moved this recipe center stage. This gratin is very easy to make, and it is quite good. My only problem is that I think this creamy, almost quiche-like, creation is too rich to be served as a side dish. That makes me a party of one, because most other reviewers think it is a perfect accompaniment to any type of roast meat. While I would not serve it as part of a dinner, I do think this rich gratin is perfect for lunch or a light supper. The dish is best served warm and eaten on the day it is made. While it can be re-heated, the gratin becomes more strongly flavored the longer it sits and the leftovers might be a hard sell. If you are looking for new ways to serve cauliflower, I urge you to give this recipe a try. I think you'll really enjoy the gratin. Here's how it is made.

Cauliflower Gratin...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
Butter for the baking dish
1 cauliflower (a medium head, about 2 1/2 pounds or so)
1/4 pound bacon, cut crosswise into slender strips
1/3 cup all-purpose flour
5 large eggs, lightly beaten
1 cup heavy cream
2/3 cup whole milk
Salt and freshly ground pepper
Freshly grated nutmeg
3 ounces Gruyère (you can use Emmenthal or even Swiss in a pinch), grated

Directions:
1) Adjust oven rack to center position and preheat the oven to 425 degrees F. Generously butter a 9 x 13-inch ovenproof dish and place it on a rimmed baking sheet lined with a Silpat or parchment paper.
2) Bring a large pot of salted water to a boil. Cut florets from cauliflower, leaving about an inch or so of stem. Drop florets into boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets. (Alternatively, you can steam the florets over salted water.) Drain and rinse cauliflower florets under cold running water to cool them and pat them completely dry.
3) While cauliflower is cooking, toss bacon strips into a heavy skillet, place skillet over medium heat, and cook just until bacon is browned but not crisp. Drain and pat dry.
4) Spread cauliflower in buttered pan and scatter bacon over surface.
5) Place flour in a bowl and gradually whisk in eggs until blended. Slowly whisk in cream and milk. Season mixture with salt, pepper, and nutmeg and stir in about 2/3 of cheese. Pour mixture over cauliflower and bacon, shaking pan a little so that liquid settles between florets. Scatter remaining cheese over the top.
6) Bake cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in center comes out clean. If top isn’t as brown as you’d like, run gratin under the broiler for a couple of minutes.
7) Gratin is best just from oven or when warm, although it can be enjoyed at room temperature, just like a quiche. You really should eat cauliflower-bacon gratin freshly made, but if you’ve got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in oven. Yield: 10 small servings.

One Year Ago Today: Peanut Butter and Jelly Cake

Two Years Ago Today: Refrigerator Dill Pickles

Three Years Ago Today: Rhubarb and Red Berry Pie

Carrot and Red Lentil Soup with Asian Spices

From the kitchen of One Perfect Bite...I had a substantial quantity of carrots that had to be used, and a recipe that uses lots of them that I had long wanted to try. Guess what I did today? The recipe comes from the old Union Square Cafe Cookbook and it's for a silken carrot soup that has Indian overtones. It has a mild curry flavor and a pleasant warmth that comes from the addition of a small amount of cayenne pepper. The soup may be too spicy for children, but adults will love it. Its real glory, however, is a molten and riveting color that will brighten the gloomiest of days. While there is some chopping involved, this soup is easy to make and table ready in about an hour. I think you will like it, especially if your palate is seeking new flavors. Even the Silver Fox, who looks askance at any preparation that involves copious amounts of vegetables, enjoyed it. I hope you will give this a try. Here's the recipe.

Carrot and Red Lentil Soup with Asian Spices...from the kitchen of One Perfect Bite adapted from The Union Square Cafe Cookbook

Ingredients:
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons grated fresh ginger
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/4 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
3/4 cup sliced onions
3/4 cup peeled and sliced parsnips
4 cups peeled and sliced carrots
1/2 cup sliced celery
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup red lentils
1/4 cup basmati rice
7 cups vegetable stock or water
3/4 cup coconut milk
2 tablespoons lime juice

Directions:
1) Heat olive oil in a 3-quart pot or Dutch oven over low heat. Stir in ginger and spices and cook for 1 minute. Add onions, parsnips, carrot, and celery. Season with salt and pepper. Raise heat to medium, cover, and cook for 10 to 15 minutes, stirring occasionally until vegetables are softened, but not browned.
2) Stir in lentils and basmati rice, mixing until well combined with vegetables. Add stock or water and bring to a boil. Lower heat, cover, and simmer for 20 to 30 minutes, until vegetables and rice are tender. In batches, puree the soup in a blender until smooth.
3) Return soup to saucepan, bring back to a boil, and stir in coconut milk and lime juice. Cook for 1 more minute and serve. Yield: 6 servings.








One Year Ago Today: Parmesan Tortilla Crisps
















Two Years Ago Today: Sweetheart Shortbread

Cauliflower and Walnut Cream Soup

From the kitchen of One Perfect Bite...This soup is an example of a dish I never would have made in the days before you joined me at the table. I did not like cauliflower and the pictures I had seen of soups made from it look bland and unappealing. Had it not been for one I was served while traveling, that would probably still be the case. I liked that soup well enough to look for recipes that would allow me to duplicate it once I was home. I found one in a book called The Soup Bible. Their recipe used just five ingredients and was table ready in less than an hour. My readers, at the time, were looking for really easy recipes that could be prepared quickly. I thought this would be perfect for them if it passed the taste test. I set to work and prepared the soup, following specifications to a tee, save for the fact that I used brown chicken stock to make it. I had no clear broth in the house and decided to go with what I had, rather than make a market run. That proved to be a mistake, not from a taste perspective, but because of the color it gave the soup. It should be creamy white and mine was beige. Bob and I each had a bowl of it and despite the color, thought it was great. I decided to hold off on pictures until I had the morning light, so I poured the soup into a container, gave it a good stir and put it in the refrigerator for the night, never thinking that the paprika, that had been used as a garnish was now incorporated into the soup. The next morning, bright eyed and bushy tailed, I got ready to photograph my creation, only to find the beige soup of the previous evening was now verging towards brown on the light spectrum. I never posted the recipe, but I thought the sight of my brown cauliflower soup might bring a smile to your face, so here it is. The recipe is sound and I think you'll enjoy the soup, if you use a clear broth and remember not to stir paprika into it before it's served. Here's the recipe.

Cauliflower and Walnut Cream Soup...from the kitchen of One Perfect Bite courtesy of The Soup Bible

Ingredients:
1 medium cauliflower
1 onion, chopped
2 cups chicken or vegetable broth
2 cups milk
1/4 cup walnut pieces + chopped walnuts for garnish
Salt and pepper
Paprika for garnish

Directions:
1) Trim cauliflower and break into small florets. Place cauliflower, onions and both into a large saucepan.
2) Bring to a boil over medium-high heat. Simmer, covered, until cauliflower is soft, about 15 to 20 minutes. Add milk and 1/4 cup walnuts. Pour into a blender or food processor and puree until smooth.
3) Season soup to taste with salt and pepper. Return soup to saucepan and reheat. Sprinkle with paprika and walnuts. Serve immediately. Yield: 4 servings.









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Two Years Ago Today: Guacamole








You might also enjoy these recipes:
Creamy Cauliflower Soup with Parmesan - Snappy Gourmet
Lazy Cauliflower Soup - Food and Feminism
Roasted Cauliflower Soup - The English Kitchen
Cauliflower Soup with Creme Fraiche - The Harried Cook
Curried Cauliflower Soup - A Spoonful of Thyme

House Special Mac N' Cheese with Broccoli

One Perfect Bite was featured in the Sunday Brunch Segment of Amuse Bouche, the blog associated with the magazine Where Women Cook. It you're interested, the feature can be seen here.




From the kitchen of One Perfect Bite...This recipe was written for a competition that's disappeared from the radar. When the economy went south, some cooking contests were discontinued and the prize structures of others were drastically changed. A lot of us have recipes sitting in limbo as a result. This is one of my captives. The dish is a favorite of Bob's and he asked me to make it for dinner one night this week. I honestly had forgotten how good it is, but when I made it tonight I knew I'd have to share the recipe with you. It would be a perfect dish for Meatless Monday. It really is not hard to do and if you like macaroni and cheese with a twist, I really think you'll enjoy this. The dish is a combination of two old favorites, one is a cheesy broccoli soup and the other, of course, is a creamy mac n' cheese. While it bakes in the oven and forms a crust, this remains a creamy, rather than dry, mac n' cheese. That will be off putting to some, but I hope most of you will take a look at the recipe and give it a try. This is very straight forward dish and I have no cautions regarding its construction. If you like macaroni, cheese and broccoli, you're in for a taste treat. Here's the recipe for my house macaroni special.

House Special Mac N' Cheese with Broccoli...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons unsalted butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/4 cup flour
3 cups milk, divided use
1 pound fresh broccoli florets cut into small pieces
1 cup heavy cream
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces Colby cheese, shredded
4 ounces sharp Cheddar cheese, shredded
8 ounces small elbow macaroni
Topping
3 tablespoons panko bread crumbs
6 tablespoons grated cheddar cheese

Directions:
1) Add water to a large pot and set to boil. Preheat oven to 375 degrees F. Butter a large gratin dish (9 x 13-inch) or 6 individual casserole dishes. Set aside.
2) Melt butter in a large saucepan set over medium heat. Add onions and carrots and saute until vegetables are tender, about 5 to 6 minutes.
3) Meanwhile, bring 2 cups milk to a simmer. Add broccoli and cook until tender, about 5 minutes. Break broccoli into small pieces with a spoon.
4) Add flour to carrot and onion mixture and cook for 2 minutes without allowing it to brown. Slowly whisk in reserved 1 cup milk. Whisk in cream. Add milk and broccoli to sauce. Reduce heat to low and simmer for 15 minutes.
5) Add garlic powder, salt, pepper and both cheeses to sauce and stir until cheese has melted. Reduce heat and keep warm.
6) Add macaroni to boiling water and cook until just tender. Drain and add to sauce mixture. Transfer to gratin dish or individual casseroles. Top with breadcrumbs and cheese.
7) Bake until bubbling and cheese is melted, about 15 to 20 minutes. Serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Stove Top Mac and Cheese - I'll Have What She's Having
Crock-Pot Mac N'Cheese - Cookistry
Spinach Macaroni and Cheese - The Recipe Girl
Baked Macaroni and Pimento Cheese - Drick's Rambling Cafe
Beefed Up Mac and Cheese - Real Mom Kitchen
Baked Macaroni and Cheese - The Galley Kitchen
Three Cheese Baked Macaroni - Culinary in the Country
Parmesan Macaroni and Cheese - Coconut and Lime
Bacon, Macaroni and Cheese - Our Life in the Kitchen
Green Chili Macaroni and Cheese - Vino Luci Style
Crab Mac and Cheese - Closet Cooking
Truffle Macaroni and Cheese - Life's Ambrosia
Pumpkin Macaroni and Cheese - Squirrel Bakes
Truffled Mac N' Cheese - One Perfect Bite
Game Day Chili Mac Skillet - One Perfect Bite
Goat Herder's Mac N' Cheese - One Perfect Bite

This post is being lined to Meatless Monday's at My Sweet and Savory

Chilled Spring Pea Soup with Garlic Cream and Bacon

From the kitchen of One Perfect Bite...This lovely soup was originally created by Daniel Boulud, but has been made more kitchen friendly by recipe developers at Food and Wine magazine. They have labeled it a staff favorite. Their simplified version of the soup can be made in less that an hour, and those of you who entertain will be pleased to know it can be made up to 48 hours before serving. I've made modest changes to the recipe and added a cup of whole milk and half a lemon to the ingredient list. I found the pureed soup to be very thick and fell back on French technique to lighten and brighten it. While I used milk, additional chicken stock could also be used. Like all chilled soups, this one will need more salt than you might suspect. Start with a teaspoon of kosher salt and move forward in small increments until it tastes right to you. While I suspect the pros use white pepper, I've found a 1/4 teaspoon of the black stuff works perfectly well. The garlic cream is what makes this soup really special. While it is used as a garnish, it adds surprising flavor and color contrast to the soup. This is a lovely soup and I plan to serve it as a first course for our Easter feast. It will bring a perfect touch of spring to my table. Without further ado, here's the recipe.

Chilled Spring Pea Soup with Garlic Cream and Bacon...from the kitchen of One Perfect Bite, courtesy of of Daniel Boulud and Food and Wine magazine

Ingredients:
8 slices of bacon
1 tablespoon extra-virgin olive oil
2 celery ribs, thinly sliced
1 onion, thinly sliced
1 leek, white and tender green parts only, thinly sliced
5 cups chicken stock or low-sodium broth
Two 4-inch rosemary sprigs
Salt and freshly ground white pepper
1/2 pound sugar snap peas, thinly sliced
Two 10-ounce boxes frozen baby peas
1/4 cup flat-leaf parsley leaves
1 cup whole milk
Juice of 1/2 lemon
1 cup heavy cream
1 clove, minced


Directions:
1) In a medium soup pot, cook bacon over moderate heat until browned and crisp, about 6 minutes. Transfer bacon to a plate. Pour off the fat in pot.
2) In same pot, heat olive oil. Add celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add chicken stock, 4 slices of cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until vegetables are very tender, about 15 minutes. Discard bacon and rosemary. Using a slotted spoon, transfer vegetables to a blender.
3) Meanwhile, bring a medium saucepan of salted water to a boil. Add sugar snaps and cook for 3 minutes. Add frozen baby peas and parsley and cook just until heated through, about 1 minute; drain. Add sugar snaps, baby peas and parsley to blender and puree until smooth, adding a few tablespoons of broth to loosen mixture. Transfer soup and remaining broth to a large bowl set in a larger bowl of ice water to cool. Add lemon juice . If soup is too thick, thin with milk until desired consistency is reached.
4) In a small saucepan, bring heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain garlic cream into a bowl and let cool.
5) Ladle the chilled pea soup into bowls and drizzle with garlic cream. Crumble remaining 4 slices of bacon into each bowl and serve. Yield: 6 servings.

You might also enjoy these recipes:
Chilled Lemon Cucumber and Fresh Pea Soup - Tartelette
Fresh Pea Soup - The Local Cook
Lemon Minted Fresh Pea Soup - Sticks Forks Fingers
Cafe Boulud's Chilled Fresh Pea Soup - Lindaraxa
Fresh Pea and Fennel Soup with Mint - Patty's Food
Fast and Fresh Pea Soup - The Cooking Photographer
Fresh Green Pea Soup - Sea Salt with Food
Easy Peasy Pea and Mint Soup - A Foodie Lives Here
Spring Pea Soup - Tiny Urban Kitchen
Fresh Pea Soup with Parmesan Croutons - The Simple Skillet

Zuppa di Finocchio - Creamy Fennel Soup

From the kitchen of One Perfect Bite...I'm still able to buy fennel very cheaply. Last weekend I bought several large bulbs to try an idea I'd been mulling over. I wanted to make a creamy fennel soup that had an unmistakably anise flavor, but had the same grainy texture as a properly made potato soup. How hard could it be? I set to work and did the requisite dicing and slicing and had my pot on the stove in 30 minutes. In addition to fennel, the pot contain a large potato to help with thickening, some celery and, most importantly, finely ground caraway seeds to boost the anise flavor. I let the contents of the pot simmer for about an hour, then pureed the contents of the pot using an immersion blender. I thinned the soup with light cream, garnished it with fennel fronds and served it warm with seeded rye croutons. It was really good and I'll definitely be making it again. I gave it an Italian name to give it more panache. I thought some of you might enjoy the recipe. Here's how it's made.

Zuppa di Finocchio - Creamy Fennel Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons olive oil
3 large fennel bulbs, trimmed, cored and coarsely chopped
1 (8 to 12-oz.) large Idaho potato, peeled and coarsely chopped
1 large celery stalk, coarsely chopped
1 teaspoon chopped garlic
1/2 to 1 teaspoon teaspoon pulverized caraway seeds
4 cups low-sodium Chicken broth
1 bay leaf
Salt and pepper
1/2 cup milk
1/2 cup light cream
Garnish: fennel fronds

Directions:
1) Heat olive oil in a large (4 to 5-quart) pan. Add fennel, potato, celery, and garlic. Cover pan, reduce heat, and sweat vegetables until soft but not brown, about 10 to 15 minutes. Add pulverized caraway seed, chicken broth, bay leaf and salt and pepper to taste. Simmer, partially covered, for 50 minutes. Remove bay leaf
2) Puree soup with an immersion blender. Strain soup if desired. Ladle into bowls and garnish with fennel fronds. Serve with seeded rye croutons. Yield: 5 servings.

You might also enjoy these recipes:
Mussels in Fennel Cream Sauce - Blissful Bites
Fennel, Olive and Orange Salad - The Creative Pot
Fennel Roasted Carrots - Handle the Heat
Apple Fennel Salad - Jenny Learns to Cook
Bouillabaise de Poulet - One Perfect Bite
Raw Beet and Fennel Salad - For the Love of Food