Creamy Spinach Soup

From the kitchen of One Perfect Bite...I really like this soup. It's differently delicious and easy to make, but despite that, I've never made it for company. It is a singularly unattractive dish and there are some pigs that no amount of lipstick can help. This is one of them, and it really is a shame that something that tastes so good can look so bad. That said, it is what it is, but the fact that I decided to feature it anyway is a measure of the regard I have for this soup. The recipe is one that speaks for itself. There are no tricks or special equipment required to get it to the table.  It takes about 30 minutes to make and that bit of sherry and heavy cream set it apart from most spinach soups you've ever tasted. So, I hope you'll close your eyes, grab a great pot and start throwing the required ingredients into it. You won't be sorry. Here's what you need for the pot. Enjoy!

Creamy Spinach Soup...from the kitchen of One Perfect Bite

Ingredients:
2 (10-ounce) boxes frozen chopped spinach, defrosted and squeezed dry
1 small onion, peeled and quartered
1 large carrot, peeled and cut into 1-inch lengths
5 medium ribs celery, cut into 1-inch lengths
3 medium garlic cloves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chicken broth
1/4 cup dry sherry
3/4 cup heavy cream (half-and-half or whole milk can be substituted)
1/8 teaspoon fresh-grated nutmeg
Salt and white pepper, to taste

Directions:
1) Process onions, carrots, celery and garlic in small batches in a food processor fitted with a metal blade until very finely chopped.
2) Melt butter in a large nonreactive saucepan set over medium heat. Add chopped vegetables and saute about 3 minutes, or until vegetables begin to soften. Stir in flour and cook, stirring about 2 minutes. Slowly add chicken broth, stirring well. Bring to a boil, stirring frequently. Add spinach and simmer, uncovered, 20 minutes, stirring occasionally. Stir in sherry and simmer 5 minutes. Stir in cream and nutmeg. Taste for seasoning, adding salt and white pepper as desired. Do not let soup boil once cream and nutmeg have been added. Serve hot in warmed soup bowls. Yield: About 7 servings.

One Year Ago Today: Tapas-Style Spiced-Roasted Almonds

Two Years Ago Today: Roasted Brussels Sprouts

Three Years Ago Today: Chocolate and Black Bean Chili

Spiced Meatballs in Sherry Wine Sauce

From the kitchen of One Perfect Bite...We had meatballs for dinner this evening. We've been entertaining a young neighbor and he stayed with us through supper tonight. He is a notoriously poor eater, and while I don't fret about food when he visits, I have been known to follow the path of least resistance when I cook for him. I cheat a bit and only make things I know he will eat, so, dishes like tonight's "Viking" meatballs usually appear on the table when he is here. Meatballs are standard fare in Scandinavia, and while this version contains sherry and is spiced a bit differently than most, the Vikings would have loved to down these between rounds of mead or ale. I like them because they are easy to prepare and make a great family supper. The meat mixture used here is very loose and it helps to use wet hands when shaping it. I also like to strain the pan gravy before I spoon it over the meatballs. While my personal preference will always be good old-fashioned Swedish meatballs, these are a really nice alternative and I think you will like them. The sauce is mildly sweet and sherry flavored but neither the sugar nor the wine overpower the brown sauce in which the meatballs cook. I like to serve these with noodles, but rice or mashed potatoes also work well. I hope you will give these a try. Here's the recipe.

Spiced Meatballs in Sherry Wine Sauce ...from the kitchen of One Perfect Bite

Ingredients:
1 large clove garlic
2 small onions
1/4 cup chopped parsley
1 pound lean ground pork
1/2 pound lean ground beef
1/2cup panko bread crumbs
1/2 teaspoon grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs,lightly beaten
1/2 cup + 2 tablespoons dry sherry, divided use
1 tablespoon butter
1 tablespoons vegetable oil
3/4 cup low-sodium chicken broth
1 to 2 tablespoons brown sugar
1 tablespoon instant blend flour (i.e. Wondra)

Directions:
1) Pulse onions, garlic and parsley is a small food processor until they form a paste. Scrape into a large mixing bowl.
2) Add pork, beef, bread crumbs, nutmeg, cinnamon, allspice, salt, pepper, eggs and 2 tablespoons sherry to herb mixture. Mix well. Form the mixture into 1-inch balls.
3) Heat butter and oil in a large skillet. Workingin batches, brown meatballs on all sides. Remove from skillet.
4) Deglaze pan with reserved 1/2 cup sherry. When wine has nearly evaporated, whisk in broth, sugar and instant blending flour. Bring to a boil and cook until lightly thickened. Strain at this point if a smooth sauce is desired. Return meatballs to pan, cover, and simmer until fully cooked, about 10 minutes longer. Serve immediately. Yield: 6 servings.

One Year Ago Today: Strawberry Panna Cotta with Stawberry Compote

Two Years Ago Today: Spinach and Pancetta Strata

Three Years Ago Today: Coq Au Vin

French Dip Sandwich

From the kitchen of One Perfect Bite...This is a wonderful sandwich and a great way to finish leftover beef. The sauce in this recipe, developed by Rachael Ray , is unusually flavorful and while the original sandwich is made with deli-sliced beef, it translates well to the use of leftover meat, especially if rare beef is used. The main component of this sauce is condensed beef consomme. I know this will be off-putting to many of you, but I'm going to ask you to trust me. A bit of sherry or vinegar will change the nature of the consomme and make it a truly delicious base for a sauce. Most cooks shy away from condensed consomme because of its salty and very sweet taste. It's important to know, that when properly used, it can make an ordinary dish special. I use it quite often in competition recipes where the number and strength of ingredients can determine the success or failure of an entry. As a bit of an aside, in an amateur competition your fate is often determined by a single bite, so it is necessary that contest recipes be strongly flavored and that that first bite explode on the judges tongues. There is a downside to this. Many things become cloying or too rich for the palate with repeated bites. The judges will never know that. I'm not complaining mind you. I've won some wonderful prizes with recipes designed for judges rather than you. I just don't publish them here. I digress. I made two changes/additions to this recipe. I toasted the buns and spread them with a blue cheese butter which you can find here. Other than that, the recipe belongs to Rachael Ray. Here's how the sandwiches are made.

French Dip Sandwiches...from the kitchen of One Perfect Bite inspired by Rachael Ray

Ingredients:
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
3 tablespoons dry sherry
2 cans beef consomme, undiluted
1-1/2 pounds thinly sliced rare beef
Coarse salt
Freshly ground black pepper
4 sandwich rolls, split and toasted
Optional: Blue cheese butter

Directions:
1) In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
2) Pile meat loosely across your cutting board or a large work surface. Season meat with salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split and toasted sandwich rolls that have been spread with blue cheese butter.. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches. Serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Superb Grilled Ham and Cheese Sandwich - In the Kitchen with Kath
Andolouse Beef Sandwich - The Housewife Diary
Crock Pot Hoagies - Dinners for a Year and Beyond
Slow Cooker French Dip Sandwiches - Jane Deere
Slow Cooker Pulled Pork - Never Enough Thyme
Blue Cheese Steak Sandwich - One Perfect Bite
Hanger Steak Sandwich - Guilty Kitchen

Valencian Chicken

I've been cooking for years and tried thousands of recipes - most just one time. Repeats are unusual and those that have endured the vagaries of time and trend number less than a hundred. This one is a survivor. It has been adapted, over time, from a Spanish recipe popularized by Annemarie Huste in the 70's. I love the meld of flavors that come from the orange-sherry, olive-raisin combinations in this dish. The raisins provide a hint of sweetness, the degree of which depends on the type of raisin used. I prefer Malaga, but California raisins will do nicely. A dubious bit of cooking lore to share with you - legend has it that the first raisin crop was the result of a heat wave so intense it dried grapes on the vine. Another fascinating fact, this one true - I've done repeated personal field testing so I can attest to its veracity - a raisin dropped in a glass of fresh champagne will bounce up and down continually from the bottom of the glass to the top and down again. Try it, you'll see I speak with an unforked tongue, plus it's a great excuse for champagne. I always plump raisins; they act as sponges in their dry state but if they're soused before cooking your sauces will be more predictable. The microwave has made short order of this task and can be used if your recipe does not give instructions for plumping. Simply put the raisins in a microwave container with 2 teaspoons of water and nuke, lightly covered, for 1 minute on HIGH power and you're done. Use a dry sherry and fresh orange juice to assemble the sauce for this entrée and you're on your way to a visually spectacular peasant feast. I know you'll enjoy this one.

Valencian Chicken

Ingredients:
1/2 cup Malaga or California raisins
1/2 cup Spanish pimento stuffed olives, quartered
1 teaspoon freshly grated orange zest
1 cup fresh orange juice strained to remove pulp
1 cup dry Spanish sherry
3 beef bouillon cubes
2 teaspoons minced garlic
3 teaspoons chopped cilantro
6 to 8 bone-in chicken thighs, skin removed
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon coarsely cracked black pepper
1 tablespoon + 1 teaspoon sweet smoked Spanish paprika (pimenton)
2 tablespoons olive oil
Garnish:
2 tablespoons toasted almond slivers
2 tablespoons pimento
1 tablespoon chopped cilantro
1 orange slice

Directions:
1) Combine raisins, olives, orange zest, juice, sherry, bouillon cubes and garlic in a medium saucepan. Bring to a simmer. Remove from heat. Set aside.
2) Combine flour, salt, pepper and 1 tablespoon paprika in a 1-gallon zip-top baggie. Shake to combine. Add chicken, a piece at a time, and shake to coat. Set aside.
3) Heat olive oil in a 12-inch nonstick skillet set over medium-high heat. When oil begins to shimmer add chicken and saute until brown, about 5 minutes per side. Transfer chicken to a plate. Stir in reserved 1 teaspoon paprika. Pour sauce into skillet; use a wooden spoon to release fond from bottom of pan. Return chicken to pan; bring sauce back to a simmer and cook, covered, over medium heat for 20 minutes, turning once to prevent sticking. Using a slotted spoon, transfer chicken to a serving platter; tent with foil to keep warm. Bring sauce to a boil and cook rapidly until it becomes syrupy. Spoon over chicken. Sprinkle with almonds, pimento and cilantro. Twist orange slice to form a wheel and place in center of platter. Yield: 4 to 6 servings.