The post Air Fried Meatballs and Orechiette with Marinara Sauce appeared first on Florida Girl Cooks.
]]>If I had you at the title of this blog post, Air-Fried Meatballs and Orechiette with Marinara Sauce, then prepare to fall further in love with the recipe and then it’s end result on a plate. That is if it even makes it to the plate. The inspiration from this recipe came from my sons’ cookbook Junior Chef Cookbook from Williams-Sonoma. My boys attend cooking classes at Williams-Sonoma, which I cannot recommend highly enough if you have children. The classes are very hands-on, fun, and the kids appreciate what they are eating as they’ve taken the time and pride to prepare the dish. This is one such dish my boys have helped me prepare and absolute LOVE to eat. We made a slight change to the meatball recipe by air-frying them as opposed to just baking them. This leaves the outside of meatballs with a crispy and crunchy texture and the inside moist and soft to the bite.
Williams-Sonoma: Shut-Up and Take My Money
Williams-Sonoma will always and forever be one of my top resources for recipes and products. They can just shut up and take my money. HAHA! Some people try to convince me to find products and etc elsewhere. The truth is…sometimes I do get a second opinion and their pricing elsewhere if it is a more expensive luxury item. There are just some items I CANNOT pass up. Such item is their Bona Fortuna Marinara Sauce that I used for this recipe. I will not buy a bottle of Preggo ever again after trying their line of pasta sauces. Snotty much? When I love something, especially food, I want to make sure that I am eating the best flavors and quality in my food like that of any five star restaurant. People choose to spend their money on all sorts of things such as cars, shoes, clothes, salon care, and you know what? That’s fine with me. It’s called freedom to choose. I’d much rather choose to spend my money on making good and nourishing food for my family than spend it on myself or other things that I or my family do not need in excess. Each to his own. Live in peace. Do you people, and if it fancies you make this meal ASAP.
Air Fried Meatballs and Orechiette with Marinara Sauce
Ingredients
1.5 cups fresh bread crumbs
1/2 cup whole milk
2 lbs ground beef
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
3 tbsp finely chopped basil
2 tbsp finely chopped flat-leaf parsley
2 tsp finely chopped oregano
5 cloves garlic
kosher salt and freshly cracked black pepper to taste
2 tbsp olive oil
1 bottle Bona Fortuna Marinara Sauce
1 bag organic orechiette pasta
Prepare
1. To make the meatballs, in a small bowl, stir together the breadcrumbs and the milk. Let stand for 10 minutes. Boil a pot of water for the pasta.
2. In a large bowl, combine the ground beef, eggs, cheese, basil, parsley, oregano, garlic, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper. Add the bread crumb mixture, and using clean hands, mix the ingredients gently but thoroughly. Scoop out 1 tablespoon portions of the meat mixture and roll into balls. Place on the air frying basket of you air fryer.
3. Cook the pasta for 13 minutes, or until al dente.
4. Warm up the marinara sauce in a small sauce pot and add additional freshly chopped basil. Stir occasionally for 10 minutes.
5. Air fry the meatballs for 15 minutes on 450 degrees Fahrenheit, until the meatballs are browned on the outside.
6. Pour the marinara sauce over the orecchiette pasta and add meatballs to serve.
7. Devour responsibly.
- 1.5 cups fresh bread crumbs
- 1/2 cup whole milk
- 2 lbs ground beef
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 3 tbsp finely chopped basil
- 2 tbsp finely chopped flat-leaf parsley
- 2 tsp finely chopped oregano
- 5 cloves garlic
- kosher salt and freshly cracked black pepper to taste
- 2 tbsp olive oil
- 1 bottle Bona Fortuna Marinara Sauce
- 1 bag organic orechiette pasta
- To make the meatballs, in a small bowl, stir together the breadcrumbs and the milk. Let stand for 10 minutes. Boil a pot of water for the pasta.
- In a large bowl, combine the ground beef, eggs, cheese, basil, parsley, oregano, garlic, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper. Add the bread crumb mixture, and using clean hands, mix the ingredients gently but thoroughly. Scoop out 1 tablespoon portions of the meat mixture and roll into balls. Place on the air frying basket of you air fryer.
- Cook the pasta for 13 minutes, or until al dente.
- Warm up the marinara sauce in a small sauce pot and add additional freshly chopped basil. Stir occasionally for 10 minutes.
- Air fry the meatballs for 15 minutes on 450 degrees Fahrenheit, until the meatballs are browned on the outside.
- Pour the marinara sauce over the orecchiette pasta and add meatballs to serve.
- Devour responsibly.
The post Air Fried Meatballs and Orechiette with Marinara Sauce appeared first on Florida Girl Cooks.
]]>The post Breakfast Tacos appeared first on Florida Girl Cooks.
]]>Williams-Sonoma has the most amazing Junior Chef’s classes, which is where we picked up this simple yet delicious recipe for breakfast tacos. You are sure to find me at nearly every single one of their classes with my brood of three boys. We all learn a wealth of new culinary tricks and terms alongside enjoying the cooked items and then incorporating them into our cooking repertoire at home. Cooking should be fun at all meals and does not have to be some grandiose or complex task. Involving your kids makes it all more fun while modeling good eating habits via cooking and creating great memories.
Breakfast Tacos
Ingredients
8 hard corn taco shells
6 large eggs
1 tsp taco seasoning with salt or chili powder
2 tbsp salted butter
1 cup shredded Mexican style cheese blend
3 – 4 scallions, chopped
½ cup salsa
1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
sour cream for serving
Prepare
1. Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
2. Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly, with a wooden spatula to break them up, until set 3-4 minutes.
3. Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions, and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with sour cream if desired.
Easy Salsa
Ingredients
28 oz can whole plum tomatoes including juice (or fresh)
1 small white onion, peeled and roughly chopped
1 jalapeno, seeded and chopped
2 shallots or 2 garlic cloves, chopped
1 ½ tsp ground cumin
1 tsp salt
¼ tsp granulated sugar
1-2 handfuls of cilantro
3 tbsp lime juice
Prepare
1. Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
2. Taste the salsa and adjust if necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
4. Serve with your favorite tacos or tortilla chips!
- Breakfast Tacos
- 8 hard corn taco shells
- 6 large eggs
- 1 tsp taco seasoning with salt or chili powder
- 2 tbsp salted butter
- 1 cup shredded Mexican style cheese blend
- 3 – 4 scallions, chopped
- ½ cup salsa
- 1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
- sour cream for serving
- Easy Salsa
- 28 oz can whole plum tomatoes including juice (or fresh)
- 1 small white onion, peeled and roughly chopped
- 1 jalapeno, seeded and chopped
- 2 shallots or 2 garlic cloves, chopped
- 1 ½ tsp ground cumin
- 1 tsp salt
- ¼ tsp granulated sugar
- 1-2 handfuls of cilantro
- 3 tbsp lime juice
- Breakfast Tacos
- Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
- Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly, with a wooden spatula to break them up, until set 3-4 minutes.
- Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions, and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with sour cream if desired.
- Easy Salsa
- Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
- Taste the salsa and adjust if necessary.
- Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
- Serve with your favorite tacos or tortilla chips!
The post Breakfast Tacos appeared first on Florida Girl Cooks.
]]>The post Air Fried Arancini Rice Balls appeared first on Florida Girl Cooks.
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Air Fried Arancini Rice Balls
Air Fried Arancini Rice Balls, I never thought I’d hear such a phrase in my life. I’ve made arancini before and even though there are many healthier ways to eat them, frying them yields the best flavor. I’m relatively new to air frying as I have recently purchased the new Breville Smart Oven Air. I love this oven so far with it’s 13 options that include but are not limited to toast, pizza, proof, bake, roast, air fry, dehydrate (great for making your own chips). Air frying is the best of both worlds of a bit naughty but without all of the excess oil. If you’re looking to minimize clutter, save money on your electric bill, and cook different ways then this oven is perfect for you! Enjoy
Air Fried Arancini Rice Balls
Ingredients
For the risotto:
1/4 lb. (125 g) thinly sliced prosciutto
2 Tbs. extra-virgin olive oil
1 yellow onion, finely diced
Kosher salt and freshly ground pepper
1 garlic clove, minced
1 1/2 cups (10 1/2 oz./330 g) Arborio rice
1/2 cup (4 fl. oz./125 ml) white wine
6 cups (48 fl. oz./1.5 l) chicken broth, warmed
2 Tbs. unsalted butter
1 cup (5 oz./155 g) frozen peas, thawed
To assemble:
2 cups (4 oz./125 g) fresh bread crumbs
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
2 eggs
Prepare
1. To make the arancini, in a large sauté pan over medium heat, cook the prosciutto until crisp, about 5 minutes per side. Transfer to a cutting board and let cool, then finely chop. Set aside.
2. In a large saucepan over medium heat, warm the 2 Tbs. olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the wine and stir until the liquid is absorbed, about 1 minute. Add the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more.
3. When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat and stir in the butter, peas and prosciutto. Season to taste with salt and pepper. Spread the risotto out in an even layer on a baking sheet and let cool completely.
4. Preheat a Philips airfryer to 400°F (200°C).
5. In a shallow bowl, stir together the bread crumbs and the 1/2 cup (4 fl. oz./125 ml) olive oil. In a shallow bowl, lightly beat the eggs. Form the risotto into balls, using 2 Tbs. for each one. Dip in the beaten eggs, then coat in the bread crumb mixture. Working in batches, place the arancini in the airfryer in a single layer and cook until golden brown and crispy, about 10 minutes. Transfer to a plate and season with salt. Serve warm with the grilled red pepper sauce for dipping. Makes 24 arancini.
- 1/4 lb. (125 g) thinly sliced prosciutto
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, finely diced
- Kosher salt and freshly ground pepper
- 1 garlic clove, minced
- 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
- 1/2 cup (4 fl. oz./125 ml) white wine
- 6 cups (48 fl. oz./1.5 l) chicken broth, warmed
- 2 Tbs. unsalted butter
- 1 cup (5 oz./155 g) frozen peas, thawed
- 2 cups (4 oz./125 g) fresh bread crumbs
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 2 eggs
- To make the arancini, in a large sauté pan over medium heat, cook the prosciutto until crisp, about 5 minutes per side. Transfer to a cutting board and let cool, then finely chop. Set aside.
- In a large saucepan over medium heat, warm the 2 Tbs. olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the wine and stir until the liquid is absorbed, about 1 minute. Add the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more.
- When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat and stir in the butter, peas and prosciutto. Season to taste with salt and pepper. Spread the risotto out in an even layer on a baking sheet and let cool completely.
- Preheat a Philips airfryer to 400°F (200°C).
- In a shallow bowl, stir together the bread crumbs and the 1/2 cup (4 fl. oz./125 ml) olive oil. In a shallow bowl, lightly beat the eggs. Form the risotto into balls, using 2 Tbs. for each one. Dip in the beaten eggs, then coat in the bread crumb mixture. Working in batches, place the arancini in the airfryer in a single layer and cook until golden brown and crispy, about 10 minutes. Transfer to a plate and season with salt. Serve warm with the grilled red pepper sauce for dipping. Makes 24 arancini.
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]]>The post CARAMEL APPLE PIE appeared first on Florida Girl Cooks.
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Caramel Apple Pie
Ingredients
2 rolled-out rounds deep-dish piecrust (see related recipe at left)
For the apples:
4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 Tbs. fresh lemon juice
3 Tbs. cornstarch
For the caramel:
1 1/2 cups firmly packed light brown sugar
1/3 cup light corn syrup
6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
1/2 tsp. kosher salt
1/2 cup heavy cream
1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar
Prepare
1. Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim.
2. Reroll the dough scraps and cut out shapes using decorative pie cutters.
3. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.
4. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice.
5. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes.
6. Uncover and let cool to room temperature.
7. Stir in the cornstarch.
8. To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt.
9. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking.
10. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream.
11. Let cool until just warm.
12. Preheat an oven to 400°F.
13. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes.
14. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving.
15. Pour the apple filling into the pie shell and place the top crust over the pie. 16. Trim the edges flush with the rim and press the top and bottom crusts together. 17. Brush the underside of the cutouts with egg wash and gently arrange them on the pie.
18. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
19. Place the pie dish on a baking sheet.
20. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark.
21. Let the pie cool on a wire rack for at least 2 1/2 hours before serving.
22. Warm the reserved caramel sauce and serve alongside the pie for drizzling. Serves 8.
- 2 rolled-out rounds deep-dish piecrust (see related recipe at left)
- 4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
- 1/2 cup firmly packed light brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1 Tbs. fresh lemon juice
- 3 Tbs. cornstarch
- 1 1/2 cups firmly packed light brown sugar
- 1/3 cup light corn syrup
- 6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
- 1/2 tsp. kosher salt
- 1/2 cup heavy cream
- 1 egg white, beaten with 1 tsp. water
- 2 tsp. granulated sugar
- Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim.
- Reroll the dough scraps and cut out shapes using decorative pie cutters.
- Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.
- To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice.
- Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes.
- Uncover and let cool to room temperature.
- Stir in the cornstarch.
- To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt.
- Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking.
- Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream.
- Let cool until just warm.
- Preheat an oven to 400°F.
- Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes.
- In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving.
- Pour the apple filling into the pie shell and place the top crust over the pie.
- Trim the edges flush with the rim and press the top and bottom crusts together.
- Brush the underside of the cutouts with egg wash and gently arrange them on the pie.
- Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
- Place the pie dish on a baking sheet.
- Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark.
- Let the pie cool on a wire rack for at least 2 1/2 hours before serving.
- Warm the reserved caramel sauce and serve alongside the pie for drizzling.
The post CARAMEL APPLE PIE appeared first on Florida Girl Cooks.
]]>The post CARROT GINGER SOUP appeared first on Florida Girl Cooks.
]]>Want a warm soup with a spicy kick to accompany one of these oh-so cool, sunset lit evenings? This carrot ginger soup is just the soup for you! I’ve made this Williams-Sonoma recipe once before and it definitely will not be the last time I make it in my house! It’s intricate flavor with a good dose of vitamin C is sure to leave you comforted and feeling healthy while keeping the fall blues and colds away. I hope you enjoy a bowl or maybe two!
Carrot Ginger Soup
Ingredients
For the chicken stock:
6 lb. chicken backs and necks
1 large or 2 medium yellow onions, quartered
through the stem end
1 large carrot, peeled and cut into 1-inch lengths
1 large celery stalk with leaves, cut into 1-inch
lengths
1 garlic clove, peeled
3 or 4 fresh flat-leaf parsley sprigs
1 bay leaf
8 to 10 whole peppercorns
1 large sweet onion, such as Vidalia or
Walla Walla
1 lb. carrots
2 garlic cloves
2-inch piece fresh ginger
1 orange
2 Tbs. unsalted butter
1 tsp. kosher salt
1⁄8 tsp. freshly ground pepper
Several blades of fresh chives
Prepare
Combine the stock ingredients
In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
Bring the stock to a boil
Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
Simmer the stock
Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1¿2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
Strain the stock
Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
Cool and defat the stock
If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
Prepare the vegetables
First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1¿4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1¿4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
Prepare the ginger and orange zest
Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1¿2 tsp. Use the same fine rasps to grate 1¿2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
Sweat the vegetables
Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
Simmer the soup
Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
Puree the soup
Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
Finish the soup
Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
Adjust the seasonings
Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
Serve the soup
Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately. Serves 4.
Chef’s Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, “Prepare the vegetables.”
Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an overseasoned soup.
- 6 lb. chicken backs and necks
- 1 large or 2 medium yellow onions, quartered
- through the stem end
- 1 large carrot, peeled and cut into 1-inch lengths
- 1 large celery stalk with leaves, cut into 1-inch
- lengths
- 1 garlic clove, peeled
- 3 or 4 fresh flat-leaf parsley sprigs
- 1 bay leaf
- 8 to 10 whole peppercorns
- 1 large sweet onion, such as Vidalia or
- Walla Walla
- 1 lb. carrots
- 2 garlic cloves
- 2-inch piece fresh ginger
- 1 orange
- 2 Tbs. unsalted butter
- 1 tsp. kosher salt
- 1⁄8 tsp. freshly ground pepper
- Several blades of fresh chives
- Combine the stock ingredients
- In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
- Bring the stock to a boil
- Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
- Simmer the stock
- Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1/2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
- Strain the stock
- Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
- Cool and defat the stock
- If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
- Prepare the vegetables
- First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1/4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1/4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
- Prepare the ginger and orange zest
- Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1/2 tsp. Use the same fine rasps to grate 1/2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
- Sweat the vegetables
- Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
- Simmer the soup
- Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
- Puree the soup
- Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
- Finish the soup
- Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
- Adjust the seasonings
- Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
- Serve the soup
- Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately.
- Chef's Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, "Prepare the vegetables."
- Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an over-seasoned soup.
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]]>The post ROSEMARY PARMESAN MADELINES appeared first on Florida Girl Cooks.
]]> We are beyond excited in creating our own family.
It’s hard to believe how fast this year has flown by as tonight is Thanksgiving Eve. For the last two Thanksgivings I have made this Williams-Sonoma favorite, Rosemary Parmesan Madelines. Originally I used to make 24 at a time with the two trays I’ve had but this year I got smart and bought two more so now I can wip out 48 in one batch. You can buy the madeline molded trays at Williams-Sonoma for $23 each. A bit pricey yes but I tried a cheaper version two summers ago and learned the hard way that they are no good.
As far as the fleur-de-sel you can also buy that at Williams-Sonoma or at Whole Foods. I love cooking with it at any chance I get…taste it and you will see why!
This rosemary parmesan madelines recipe is meant to be eaten more as an appetizer and not a dessert as it is not as sugary as a traditional French madeline. Give it a go in your kitchen for Thanksgiving or Christmas. It’s sure to be a hit!
Rosemary Parmesan Madelines
Ingredients
8 Tbs. (1 stick) unsalted butter, melted
1 cup cake flour
3 tsp. finely minced fresh rosemary
1 tsp. fleur de sel, plus more for sprinkling*
1⁄4 tsp. freshly ground pepper
4 eggs
1⁄4 tsp. cream of tartar
2 Tbs. sugar
1 cup grated Parmigiano-Reggiano cheese, plus more for sprinkling
Prepare
1. Position a rack in the lower third of an oven and preheat to 375°F.
2. Brush the molds of two 12-well madeleine pans with 2 Tbs. of the butter and dust with all-purpose flour; tap out the excess. You can always use Baker’s Joy baking spray which works just as well.
3. Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.
4. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes
5. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes.
6. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.
7. Spoon the batter into the prepared molds so the batter is even with the rims.
8. Bake until the madeleines spring back when pressed lightly, about 12 minutes.
9. Immediately remove them from the pan and let cool on a wire rack.
10. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 24 madeleines.
- 8 Tbs. (1 stick) unsalted butter, melted
- 1 cup cake flour
- 3 tsp. finely minced fresh rosemary
- 1 tsp. fleur de sel, plus more for sprinkling*
- 1⁄4 tsp. freshly ground pepper
- 4 eggs
- 1⁄4 tsp. cream of tartar
- 2 Tbs. sugar
- 1 cup grated Parmigiano-Reggiano cheese, plus more for sprinkling
- Position a rack in the lower third of an oven and preheat to 375°F.
- Brush the molds of two 12-well madeleine pans with 2 Tbs. of the butter and dust with all-purpose flour; tap out the excess. You can always use Baker's Joy baking spray which works just as well.
- Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes
- Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes.
- Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.
- Spoon the batter into the prepared molds so the batter is even with the rims.
- Bake until the madeleines spring back when pressed lightly, about 12 minutes.
- Immediately remove them from the pan and let cool on a wire rack.
- Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 24 madeleines.
The post ROSEMARY PARMESAN MADELINES appeared first on Florida Girl Cooks.
]]>The post Peppermint Bark appeared first on Florida Girl Cooks.
]]>Every Christmas Williams-Sonoma followers highly anticipate the arrival of that oh-so-delicious Peppermint Bark in a tin can. At $26 for one pound it sure puts a damper on your pocket. Yes, yes, it goes half off on Christmas day for $12.99 but why wait to enjoy it when for less than this you can make your own?
This is such a wonderful holiday recipe! I made it this year for Christmas Eve dinner and people just couldn’t get enough of it. The reaction usually was, “Oh my God this is the best dessert I’ve ever tried,” or “Who made this, I need the recipe!” And how nice that all of the ingredients cost about $11 altogether at your local grocery store, instead of a whopping $26 for one pound! Wherever you are, this peppermint bark recipe is sure to capture the inner child’s hearts of all of your guests.
Peppermint Bark – Williams-Sonoma Copycat Recipe
Ingredients
12 oz bag of semi-sweet chocolate chips
12 oz bag of white chocolate chips
A box of 12 candy canes
1/2 tsp Peppermint extract
Prepare
1. Preheat the oven to 250 F
2. Line a 9 x 13 pan with foil long enough to let it hang from both sides (this is so you can lift it out easily when it’s done).
3. Spray the foil with baking spray (olive oil works fine if that’s all you have).
4. Pour the semi-sweet chocolate chips evenly into the newly lined pan.
5. Place in the oven for exactly 5 minutes.
6. Remove the pan from the oven and smooth chocolate evenly with a baking spatula. Even though the chips don’t look completely melted, it’s ready.
7. Place the pan in the refrigerator for 20 minutes to let cool.
8. In the meantime place 10 candy canes in a gallon sized heavy duty bag. Place another gallon bag around it (this is because once you start crushing the candy it will poke holes through the first bag and will slightly spill onto your cutting board). Beat the bag with a wooden mallet or if all else fails, a meat tenderizer making sure to use the plain side. Crush the candy so you have some big chunks and little ones too. I usually don’t use the fine peppermint “dust” left at the bottom. Save two candy canes for later.
9. This next part should be done at the end of the 20 minutes and is open to interpretation.
10. The white chocolate chips are to be melted next and can be done one of two ways.
The first way is to melt them using a double boiler, remove, and stir in the extract before pouring onto the semi-sweet chocolate.
The second way is to place the whole bag in a microwaveable bowl and heat 30 seconds at a time while stirring (a total of three times until completely smoothed). DO NOT STIR IN PEPPERMINT EXTRACT AND CONTINUE HEATING. This will cause the white chocolate to froth and harden, and you don’t want to do this for obvious reasons.
11. Once the white chocolate is melted and slightly cooled, you mix in 1/2 tsp of peppermint extract. You don’t want to pour the chocolate in while it’s piping hot because it will melt the bottom layer of chocolate and you will swirl the two colors of chocolate together which makes it look messy.
12. Smooth the white chocolate over semi-sweet chocolate over carefully with a baking spatula.
13. Immediately sprinkle the crushed candy canes evenly on top and slightly press into white chocolate with the tips of our fingers.
14. Place in the refrigerator again and let cool for an hour before serving (even though the temptation is hard to resist).
15. Next take a regular kitchen knife and cut into the chocolate from the edges. You will note that it will crack randomly without a particular shape. This is is the effect you want to achieve creating a crackly look. Make some small pieces and make bigger pieces as people have their preferences.
16. Place in a serving bowl and grab those two leftover candy canes and place them in the center if desired.
- 12 oz bag of semi-sweet chocolate chips
- 12 oz bag of white chocolate chips
- 1 box of 12 candy canes
- 1/2 tsp Peppermint extract
- Preheat the oven to 250 F
- Line a 9 x 13 pan with foil long enough to let it hang from both sides (this is so you can lift it out easily when it's done).
- Spray the foil with baking spray (olive oil works fine if that's all you have).
- Pour the semi-sweet chocolate chips evenly into the newly lined pan.
- Place in the oven for exactly 5 minutes.
- Remove the pan from the oven and smooth chocolate evenly with a baking spatula. Even though the chips don't look completely melted, it's ready.
- Place the pan in the refrigerator for 20 minutes to let cool.
- In the meantime place 10 candy canes in a gallon sized heavy duty bag. Place another gallon bag around it (this is because once you start crushing the candy it will poke holes through the first bag and will slightly spill onto your cutting board). Beat the bag with a wooden mallet or if all else fails, a meat tenderizer making sure to use the plain side. Crush the candy so you have some big chunks and little ones too. I usually don't use the fine peppermint "dust" left at the bottom. Save two candy canes for later.
- This next part should be done at the end of the 20 minutes and is open to interpretation.
- The white chocolate chips are to be melted next and can be done one of two ways.
- The first way is to melt them using a double boiler, remove, and stir in the extract before pouring onto the semi-sweet chocolate.
- **The second way is to place the whole bag in a microwaveable bowl and heat 30 seconds at a time while stirring (a total of three times until completely smoothed). DO NOT STIR IN PEPPERMINT EXTRACT AND CONTINUE HEATING. This will cause the white chocolate to froth and harden, and you don't want to do this for obvious reasons.**
- Once the white chocolate is melted and slightly cooled, you mix in 1/2 tsp of peppermint extract. You don't want to pour the chocolate in while it's piping hot because it will melt the bottom layer of chocolate and you will swirl the two colors of chocolate together which makes it look messy.
- Smooth the white chocolate over semi-sweet chocolate over carefully with a baking spatula.
- Immediately sprinkle the crushed candy canes evenly on top and slightly press into white chocolate with the tips of our fingers.
- Place in the refrigerator again and let cool for an hour before serving (even though the temptation is hard to resist).
- Next take a regular kitchen knife and cut into the chocolate from the edges. You will note that it will crack randomly without a particular shape. This is is the effect you want to achieve creating a crackly look. Make some small pieces and make bigger pieces as people have their preferences.
- Place in a serving bowl and grab those two leftover candy canes and place them in the center if desired.
The post Peppermint Bark appeared first on Florida Girl Cooks.
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