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Corn and Crab Soup

February 23, 2015

We did celebrate Chinese New Year.  This is my comfort corn soup recipe for a super fast dinner so it is always a winner.  Loaded with a corn and vegetable stock, corn niblets and crab with fresh chives.

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Corn and Crab Soup

Ingredients

  • 1 T. Unsalted Butter
  • 1 Med. Carrot (diced)
  • 1 Med. Onion (diced)
  • 1 Stalk Celery (diced)
  • 1 Can Creamed Corn (15 oz.)
  • 4 C. Chicken Stock
  • 1 C. Whole Milk
  • 2 Cans Sweet Corn (11 oz.)
  • 1 lb. Lump Crab Meat
  • Salt and Pepper to taste
  • Fresh Chives (snipped) (for garnish)

Preparation

  1. Saute the carrots, onions and celery in the butter until vegetables are softened
  2. Add the creamed corn and combine thoroughly while heating
  3. Add the stock, milk and corn niblets and heat thoroughly
  4. Add the corn, heat thoroughly and salt and pepper to taste
  5. Add some chives for garnish

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Serves: 6-8

Recipe adapted from: http://www.tasteofhome.com

See some other favorites corn soups below.

Corn Chowder with Bacon

Cream of Corn Soup

 

Champagne Cocktail

February 14, 2015

It was an old hotel named “Kensington Palace Hotel” in a fabulous location in London. I spent four or five days and nights there many months of my life. Known to us as “KPH”.  The staff here treated us better than any hotel on the planet. The general meeting place for us was the lounge before we went out to dinner but occasionally I met friends in the intimate bar.  The bar was quite small yet quiet and joyful simultaneously. My first time there meeting a friend I noticed an elderly couple enjoying a special drink, a Champagne Cocktail, the original. Through the years  I would see this special couple with their special cocktail on any and every Sunday that I was there. Eventually I asked the bartender if he knew them and he replied that he knew they had married about 50 years ago and this was their “date ritual” every Sunday. They appeared to be in their seventies and still spoke closely with hushed tones enjoying their intimacy. And for me, this cocktail is my tradition.

Happy Valentine’s Day!

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Kensington Palace Hotel *

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Champagne Cocktail 

There are so many Champagne Cocktails but you must have the original Champagne Cocktail.

Ingredients and Preparation

  •  1 Sugar Cube
  • Angostura Bitters
  • Champagne

Place a sugar cube in a chilled champagne glass, lash it with 2 or 3 dashes of bitters (Angostura or Peychaud’s), fill the glass with brut champagne or other, cheaper, bubbly.  Squeeze a lemon twist on top for an option.

* This famous hotel is now Thistle Kensington Park Hotel.

All The Potato Soups

January 30, 2015

January is “National Soup Month” and potatoes play a big role for some comfort soups.

potatoes

 

All The Potato Soups

 

Red Potato Soup

Potato and Fresh Herb Soup

Loaded Baked Potato Soup

Leek and Potato Soup

Sweet Potato and Leek Soup

Creamy Roasted Sweet Potato Soup

Sweet Potato and Apple Soup

Vichyssoise

Fish Chowder

Corn Chowder with Bacon

Potato and Ham Chowder

 

Red Potato Soup

Potato and Fresh Herb Soup

 Loaded Baked Potato Soup

 Leek and Potato Soup

Sweet Potato and Leek Soup

Creamy Roasted Sweet Potato Soup

Sweet Potato and Apple Soup

 Vichyssoise

 Fish Chowder

 Corn Chowder with Bacon

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Potato and Ham Chowder

For all “Potato Lovers” please check out this wonderful site: http://www.arepotatoeshealthy.com

 

Sweet and Sour Meatballs

January 22, 2015

This is the fast way to have some special hors d’oeuvres before dinner or a great snack for some unexpected guests for cocktails. My secret is that I always make a double portion of meatballs and freeze the second batch.

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Sweet and Sour Meatballs

Ingredients

For the Meatballs

  • 1 Sm. Onion (grated)
  • 1/3 C. Italian Parsley (finely chopped)
  • 1 Lg. Egg
  • 1 t. Minced Garlic
  • 1 t. Salt
  • 1 Slice White Bread (crust removed and crumbled)
  • 1/2 C. Parmigiano-Reggiano (freshly grated)
  • 1/2 lb. Ground Beef
  • 1/2 lb. Ground Pork
  • Fresh Ground Pepper

Preparation 

  1. Make the meatballs; Stir the onion, parsley, egg, garlic, salt and bread together and combine thoroughly
  2. Add the cheese, pepper, beef and pork and combine with the egg mixture
  3. Preheat oven to 350 degrees; Make into 1″ balls and bake for approx. 30-35 minutes (set aside)

Sweet and Sour

Ingredients and Preparation

  • 1 Jar Grape Jelly (8 oz.)
  • 1 Jar Seafood Cocktail Sauce (8 oz.)

Heat ingredients on low and stir until well combined.  Prior to serving add the meatball and heat thoroughly

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Recipe from John Totino 

mark.1

And….chef in training……

 

 

 

Maraschino Cherry Chocolate Chip Cookies

January 19, 2015

Maraschino Cherries are not just for cocktails. I love maraschino cherries and I love cookies, so nothing can go wrong here.

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Maraschino Cherry Chocolate Chip Cookies

Ingredients

  • 1/2 C. Unsalted Butter (room temp.)
  • 1/2 C. Sugar
  • 1/2 C. Brown Sugar
  • 1 Lg. Egg
  • 1/2 t. Vanilla Extract
  • 1 1/4 C. All Purpose Flour
  • 1 t. Baking Soda
  • 1/4 t. Salt
  • 1 C. Dark Chocolate Chips
  • 1/2 C. Maraschino Cherries (chopped)

Preparation

  1. Combine the butter and sugar in a bowl; beat in the egg and then the vanilla extractMix the flour, baking soda and salt in a separate bowl
  2. Add the dry ingredient into the butter mixture until just incorporated
  3. Mix in the chocolate chips and the cherries
  4. Place the dough onto a parchment lined cookie sheet one tablespoon at a time
  5. Bake at 350 degrees about 8-10 minutes
  6. Let cool on sheet for a couple minutes; transfer to a cooling rack to cool completely

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Yield: Approx. 2 Dozen Cookies

Recipe from http://www.closetcooking.com

See below for more “maraschino cherry” ideas.

Old Fashioned Custard Pie

Florida Citrus Soup

Rice Pudding

 

 

 

 

Potato and Ham Chowder

January 14, 2015

There’s only a few short weeks here in Florida to enjoy rich, thick and creamy soups and chowders so I do try to take advantage of them. However, the weather people usually don’t cooperate. I relish a chilly spell for this special soup.

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Potato and Ham Chowder

Ingredients

  • 4 Slices Bacon (diced) (reserve bacon for garnish)
  • 1 Medium Onion (chopped finely)
  • 2 Stalks Celery (sliced finely)
  • 3/4 lb. Ham (cut in bite size pieces)
  • 3 C. Chicken Stock (or water)
  • 4 Potatoes (cut in bite size pieces)
  • 1 Can Sweet Corn (14 3/4 oz.)
  • 1 C. Half and Half (or substitute with Heavy Cream or Milk)
  • Salt and White Pepper (I prefer white pepper in chowders)
  • 1/2 C. Shredded Cheddar Cheese (for garnish

Preparation

  1. Cook bacon (set aside for garnishing soup; use the bacon fat to saute)
  2. Add onions and celery and cook on medium heat in the bacon fat about 5-7 minutes
  3. Add the ham and heat thoroughly
  4. Add stock and potatoes  and cook approximately 10-15 minutes (until potatoes are fork tender)
  5. Add corn and heat thoroughly
  6. Add half  and half and seasonings and simmer 30 minutes (do not boil)
  7. Serve in warmed bowls and garnish with shredded cheddar cheese and bacon bits

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Serves: 6

Recipe adapted from Fannie Farmer Cookbook

 

Apple Upside Down Cake

January 8, 2015

 

If you have 2 apples and a few pantry cake ingredients life is good. Very little planning or time but success awaits.

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Apple Upside Down Cake

Ingredients

  • 1 1/2 C. Flour
  • 2 1/2 t. Baking Powder
  • 1/4 t. Salt
  • 1/3 C. Shortening
  • 2/3 C. Sugar
  • 1 Lg. Egg (beaten)
  • 3/4 t. Vanilla Extract
  • 1/2 C. Milk
  • 3 T. Butter (melted)
  • 3 T. Brown Sugar
  • 2 Apples (peeled and sliced) (1 1/2 apples used here)
  • 1 Cup Heavy Cream (Optional-for whipped cream garnish)

 Preparation

  1. Whisk together the flour, baking powder and salt (or sift)
  2. Cream together the shortening and sugar
  3. Add the beaten egg; beat thoroughly and add the vanilla
  4. Add dry ingredients alternately with the mil; stir only enough after each addition to blend thoroughly
  5. Pour the melted butter in cake pan; add the brown sugar
  6. Add the sliced apples
  7. Pour the batter over the apples
  8. Bake at 350 degrees for 45-50 minutes
  9. Remove from oven and place on wire rack to cool for 10 minutes
  10. Run a sharp knife around the edge of the pan and invert the cake onto the serving plate
  11. Garnish with “soft” whipped cream*

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Serves: 8

Recipe from “Woman’s Home Companion Cook Book”

 

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