Uber cred to Emily King for showing up with a pinched nerve in her shoulder ~ what a trooper! We tried not to make her laugh, but hey, it’s what we do! Many thanks to Becky Tillman for hosting with yummy snacks and Patrick Wilson for bring his mix!!
Author: Heidi Lee (Page 7 of 96)
One of the things I love most about Chefs….seat of their pants, makin’ it up on the fly, amazing food! Below is the quote from Executive Chef Rebecca Tillman processing our request for a soup. I don’t recall that she gave it a name…so I did!!
“So I am not a recipe writer and actually don’t cook with them so here is the recipe I came up with for the soup I just made…”
Ingredients
`1 pound chicken thighs (boneless skinless can be used)- better flavor than chicken breast
`4 leaves of Lacinto Kale
`2 small heirloom tomatoes (can use any smaller vine ripe tomato)- seeds removed, julienne
`1 cup purple cauliflower florets cut small
`1 heirloom carrot cut in 4 pieces lengthwise, then thinly cut on a bias
`1 small vadalia onion small diced
`5 each fresh green beans cut on a bias
`3 cloves fresh garlic chopped
`1/2 cup white wine (use what you would drink)
`1/4 cup Farro or similar grain
`1 liter chicken stock
`1 lemon
`1 tsp of fresh thyme leaves
`1/4 cup chiffonade Italian parsley
`Sea Salt and cracked black pepper to taste
Directions
Cut all the vegetables first and place them on a tray separate out. You will not add them all at once so don’t mix them.
Cut the chicken into a medium dice
In a medium size pot, heat a small amount of oil (grape seed or canola) enough to coat the bottom of the pan. When the pan is hot, Add the chicken and let cook until it is almost totally cooked. Be careful not to stir it too often.
Add the onions and sauté for about 2 minutes or until they are starting to Caramelize.
Deglaze the pan with the white wine. You should probably drink some too…
Add the garlic and scrap the bottom of the pan to get all the good bits that might have stuck to the bottom.
Add the Farro, carrots and cauliflower, herbs and continue to cooked for about 3 minutes stiring occasionally.
Add the Kale, tomatoes and chicken stock.
Bring mixture to a light boil and turn down to a simmer
Let cook for about 20 minutes, season, add 1/4 lemon zest (only the outside part non one the white inner pith, otherwise you soup will be bitter)
Once the flavor is where you want it to be (should be light and delicate) add the beans and take off the heat to serve.
Serve with a crusty bread!
Lately, for some reason, we’ve been getting 2, two, too times the fun!! Mixologists abound with multiple interesting imbibements for me and the crew! Geez, I don’t think Emily and I can take it….HAHAHAHAHAHA!! Thanks to FnB God Patrick Wilson…who is as charming and funny as he is talented.
Jaliantro Margarita
2OZ Blanco Tequila
1.5OZ Fresh Lime Juice
1OZ Agave Nectar
Muddle 2 jalapeño rings and 4-5 leaves of cilantro with tequila. Add lime juice and agave nectar shake and double strain into martini glass with no ice. 1 jalapeño ring and 1 cilantro leaf garnish.
House Infused Watermelon Habanero Margarita
2OZ Infused Watermelon Habanero Tequila
1OZ Pureed Watermelon
1.5OZ Fresh Lime Juice
1OZ Agave Nectar
Shake and Strain into stemless Martini Glass then add ice. 2 frozen watermelon cubes as garnish.
Watermelon Habanero Infusion
1 bottle (1 liter) Blanco Tequila
1/2 seedless medium size watermelon
2 Habaneros
1 lime rind
Pour bottle of tequila into jar, cut watermelon into cubes and remove the rind, cut the top of the habanero off and remove seeds, put in rind of lime. Let sit with lid on for 7 days at room temperature. Stir once daily. After 7 days strain new tequila from fruit.
I’m definitely thinking that “Joy” was in the diner with us for this one! It’s sometimes difficult to hear over the laughter. Lots of love at that table….and a few wry jokes thrown in, because we can!!!
If this don’t say SUMMER, nothin’ does!!!
Jennifer says, “This soup was inspired and suggested by Chef Chrysa, after giving me a bunch of roasted beets:)”
15 yellow beets (Roasted and Peeled)
2 cloves garlic
6 cups chicken stock
1/4 c Heavy Cream
Rosemary
Thyme
Parsley
Salt to taste
Sautée chicken stock with garlic and herbs. Add beets and bring to a boil. Simmer on low 10 minutes and then remove from heat. Blend and then return to a medium heat. Slowly add cream, mix thoroughly and serve with horseradish Crema 🙂
The first taste of this French Martini reminded me of my mother’s strawberry, rhubarb upside down cake. YES, it was that convincing. Keith and I had the most wonderful ‘encounter’ with Colby Emerson at Josephine’s in Flagstaff last Sunday evening. He is the ‘head boy’ and we enjoyed his company and his expertise immensely. So much so, that I asked if he’d like to come down and be on the show in 2 days time! Well, you know by now what is answer was to that question! New Friends…..YAY!!!!
French Martini
2 oz. Absolute Vanilla Vodka
3/4 oz. Chamborgue Raspberry Liqeur
Pineapple Juice to taste
Serve up, shaken vigorously.
Garnish Options: Lemon Twist, Pineapple Slice, Raspberries, Nothin’
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