EASY SOUP!

I am making the world's easiest chicken soup right now!!! The broth is delicious- I will be posting the recipe later tonight!!! Can't wait to eat!

How does your garden grow...

I've been a bit quiet on the blog as holidays and long weekends passed in all our households. It's crazy to think we are only days away from March which includes, St. Patrick's Day, the beginning of Spring, and plans for Easter! 

This is also the time that my family and I start planning our garden. What hte heck does this have to do with cooking? EVERYTHING! Come summer, I hardly buy a single vegetable or fruit - I just go pick them fresh!

My husband, thank goodness, enjoys the manual labor that helps our harvest come to fruition... I lucked out in finding someone who enjoys it as much as I do! He was taught how to garden by his grandfather, so we make sure our kids know how to do it too! 

Even though it's a bit early we jumped at the chance to pick up some early plants at the nursery this year we will have:

Tomatoes -

   Cherry

   Early Girl

   Hawaiian

   Roma

Corn - Sweet White

Carrots

Cucumber - Pickling 

Onions - Sweet Yellow 

Artichokes (existing)

Asparagus (existing)

Peach (existing)

Blackberry (existing)

Almond (existing)

Nectarine

Apricot

Pepper - Anaheim

Chamomile - I have no idea how to make my own tea... YET!

Stevia - have no idea what I'm doing here, either! 

English Thyme

Italian Oregano

Sweet Basil

Spearmint (existing)

Strawberries (existing)

Figs (existing)

Grapes

   Thompson (existing)

   Flame (existing)

   Concord (existing)

I am glad that my Dad was someone who loved to grow a garden! I am also very glad that I listened and let it become something close to my heart! I see his pride and happiness when he sees our garden and vines thriving - I also see him anxious to help and take part in it too! Tradition is important... even if that means you are the one that starts it! 

Cheers!

Filet Mignon with Red Wine Reduction

Filet Mignon with Balsamic Reduction

Ingredients:

2 filet mignon steaks, each with a thickness of 1 1/2"

course salt and fresh ground pepper

1 tbsp olive oil, plus additional for drizzle

1/4 cup balsamic vinegar

2 tbsp unsalted butter

Directions:

1. Season steaks generously with salt and pepper.

2. Coat the bottom of a large skillet with olive oil and place over medium-high heat. Add the steaks and cook to desired temperature, 3-5 minutes on each side. Remove the steaks form the heat, transfer to a plate to rest. Tent loosely with foil.

3. Keeping the same pan over medium-high heat, add the vinegar and deglaze the pan (scrape up brown bits from bottom of pan). Cook until slightly reduced and thickened, about 3 minutes. Remove from the heat. Whisk in the butter. This will form a smooth, glossy sauce.

4. Plate the steaks on individual plates, top with sauce and drizzle with a very small amount of oil.

Lobster Bisque

Lobster Bisque 

Ingredients:

1/2 lb lobster meat, or one tail worth, cut into small chunks

2 tbsp shallots, minced

2 tbsp scallions, chopped

4 garlic cloves, crushed

1/4 cup dry, white wine

2 tsp Worcestershire sauce

1 tsp tabasco sauce

1 tsp dried thyme

1/4 cup dry sherry, cooking wine

1 tsp paprika

1 cup hot water

2 bay leaves

4 oz tomato paste

2 cups heavy whipping cream

4 tbsp unsalted butter

Directions:

1. In a medium sauté pan, heat about 1 tbsp olive oil, over medium-high heat. Add the shallots and garlic and sauté for about 1 minute.

2. Deglaze the pan by adding wine, scrape any brown bits at this time. Add the Worcestershire sauce, tabasco and thyme and cook for 1 minute. Deglaze again, this time with the sherry. 

3. Add the paprika and hot water and stir well. Stir in the tomato paste and add the bay leaves. Lower the heat and simmer for 10 minutes.

4. Whisk in the heavy cream (slowly pour in) and butter and bring to a boil. Add the lobster meat and simmer until cooked through, about 4-6 minutes (keep an eye on the meat - do not over cook). Serve immediately with warm crusty bread.

Cornish Game Hens with Roasted Vegetables

Cornish Game Hens with Roasted Vegetables

Ingredients:

2 large onions, quartered

4 shallots, halved

3 large carrots, peeled and cut into 1" pieces (alternatively you can use a bag of baby carrots)

3 sprigs of fresh thyme, plus additional for tops of hens

2 tbsp olive oil

course salt and pepper

2 Cornish Game Hens

Directions:

1. Preheat the oven to 340 ℉. On a rimmed baking sheet, toss the vegetables with the thyme sprigs, olive oil, and salt and pepper.

2. Tie the hens legs with kitchen twine. Arrange the hens in the vegetables, breast side up. Season additionally with salt and pepper and sprinkle thyme leaves on them.

3. Roast the hens and vegetables, basting the hens occasionally with the pan juices, until a thermometer registers 160 ℉  (avoid inserting thermometer into a bone. Do insert in thickest part of meat on leg), about 30-35 minutes. Let rest 5 minutes.

Pork Loin with Fig Chutney

Pork Loin with Fig Chutney

Ingredients:

Chutney:

10 oz. dried Black Mission figs, quartered

4 tbsp unsalted butter

2 cups port wine

1/2 c water

zest of 1/2 lemon

2 dried bay leaves

1 stick cinnamon

1 tbsp sugar

1/4 tsp salt

fresh ground pepper

Pork:

2 pork tenderloins 

4 garlic cloves, minced

1 1/2 tbsp olive oil

1 tsp salt

1/4 tsp pepper

1 medium onion, 3/4" slices

3 medium carrots, peeled, and cut into 1" chunks

2 celery ribs, cut into 1" chunks

Directions:

1. Make the Chutney: Combine the figs, butter, and remaining eight ingredients in a saucepan. Bring to a boil, stirring occasionally, then reduce heat and simmer, partially covered until the liquid is a consistency of a loose jam, about 40 minutes. Discard the bay leaves and cinnamon stick.

2. Roast the Pork: Preheat the oven to 450 ℉. Rub the pork with the garlic, oil, and sprinkle with salt and pepper. Arrange the onions in a rimmed baking sheet, and place the pork on top. Scatter the carrots and celery around meat. Drizzle lightly with oil. Roast, stirring the vegetables 1/2 way through, until the meat registers at 145 ℉ , about 25-30 minutes. Let rest 10 minutes. Serve with warm chutney.

Linguine and Clams

Linguine and Clams

Ingredients:

2 lb little neck clams, scrubbed

3/4 cup dry white wine

1 lb linguine noodles 

1 bottle clam juice

1/2 c olive oil

4 cloves garlic, minced

1 can canned clams, whole

Juice of 2 lemons

Red pepper flakes, pinch

course salt and fresh ground pepper

chopped parsley, for garnish

Directions:

1. Bring a large pot of water to boil. Meanwhile, put the clams in a large pot or skillet pan. *Discard any clams that are open or do not close to the close. Add the white wine and clam juice, turn the heat to medium-high, and cook, stirring occasionally, until they start to open, about 3 minutes. Individually remove each clam from the pan and set aside in a large bowl. Discard any remaining clams that did not open. Strain the broth through a cheese cloth into a bowl and set aside.

2. Generously salt the boiling water, add the pasta, and cook according to package instructions.

3. Meanwhile return the skillet pan over medium-high heat to warm the olive oil. Add the garlic, and sauté until just brown. Add the clam broth, the clam juice, and lemon juice and simmer over low heat, about 4 minutes. Add the red pepper flakes and black pepper to taste. Taste the sauce and then season with salt if necessary.

4. Drain the pasta and add directly to the pan. Add the clams and any juices accumulated. Toss gently but well over low heat for about 1 minute. Transfer to a large bowl and garnish with parsley. Serve immediately.