Potato Soup

The past week or two we've been having very drastic temperature swings here in Texas. For instance, yesterday it was around 88 degrees F and today it's like 55 degrees F. That's crazy! So since it is fall, I figured that means it's Soup Season. Who doesn't love a good soup?

Ingredients:
2 oz or half stick Butter
2 White Onions
1.5 lb Potatoes
3 pints Chicken Stock
Sea Salt
Ground Black Pepper
Chives for garnish

I began by gathering my ingredients.

First step, finely chopping up the 2 White Onions. I chopped them up in large chunks and then used my food processor to finely chop them. Was a lot easier and less risk to my cutting off a finger. I also chopped the Potatoes up by hand as well, no picture since I totally forgot!

At this point I also got the Chicken Stock ready. I used a bullion cube since I did not have any stock ready. I usually buy the pre-made stock since I have not made my own before, seems like I'll have to get on that soon.

Now, start melting the Butter in a deep saucepan or sauce pot.

Once it begins to melt, add in your White Onions. About 2 minutes later, or when the Onions begin to caramelize, add in the diced Potatoes.

I chose to add the Sea Salt and Ground Black Pepper at this point as well. Choose however much you want as per your preference. I used about 2 pinches of Sea Salt. As for the Ground Black Pepper, I used a grinder which means my guess is only an estimate and I say about 4 pinches worth.

Mix it together, cover, reduce heat to a good simmer, and let them cook for about 10 minutes or until the Potatoes are soft.

Now, add in your Chicken Stock. This should be turned off once it starts to boil and the Bullion Cube melts away. I added it in about half at a time while mixing the pot.

Now bring it to a boil and let simmer for approximately 20 minutes. Taste to see how awesome it is.

Ok, it's done. Turn off the heat. I let it cook for about 5 minutes though that is not necessary.

You can use a food processor for this part but I chose to use my blender since it is such a large amount. This part is where you puree everything that you were cooking.

Then it goes back into the pot you were using, or a new one if you want, and let cook at medium low for about 5 minutes. This last step is voluntary, I did it because this is the part where you taste and adjust the Salt/Pepper. I added some more Sea Salt and felt that cooking it a little more would help even it out.

Once done, plate and serve. I chose to add some diced Chives as a garnish. And what is Potato Soup without some bread to dip!?

Mushrooms in Red Wine Marinade

I made this the other day and forgot to get it off my camera until today, so I'm sorry everybody reading this. It was a mushroom recipe I threw together on the fly, so there won't be that exact of amounts listed on much of anything either.





Ingredients:
1 lb White Button Mushrooms
1/2 stick Butter
1 Cup Red Wine
Teriyaki Sauce
Soy Sauce
Lime Juice
Scallions / Green Onions
Parsley
Chives
Ground Black Pepper
Garlic Cloves
Fennel Powder
Italian Herb Mix

I began this by slicing the White Button Mushrooms and putting them to the side. I then made sure the Scallions, Chives, and Garlic Cloves were diced into small pieces. The Parsley I just made sure to cut off the stems.

I put a saucepan on the stovetop with the butter in the pan and turned the heat to medium. Once the butter is mostly melted, I put in the diced Chives and Garlic first. I wanted the Garlic and Chives flavor to be the strongest it could be. About 30 seconds later, in went the diced Scallions and Italian Herb Mix. Make sure to stir them around to get that delicious buttery flavor everywhere. At this point I put in the Parsley as well, and I want to say about 10 sprigs worth. I also added in the Red Wine now and you might want to pour yourself a glass if it's good wine.

I waited until the Garlic appeared to change color and the Scallions started to get soft, and then I added a heavy dash of Teriyaki Sauce, Soy Sauce, and Lime Juice. After that, in went the Mushrooms. Stir thoroughly. Top this off with a dusting of Ground Black Pepper, and Fennel Powder. Stir. Cover.

Once the mushrooms appear to be a brownish orange color and are spongey, they are done. Turn off heat and serve. I put some hot sauce down under mine. Enjoy.

Chef's Original: Carrots & Taters

I began this recipe by deciding to cook something other than the Shrimp from today. So I decided that a Chef's Original Recipe was due.









Ingredients:
5 sliced White Sweet Onions
3/4 cup diced Chives
1/2 cup diced Basil Leaves
3/4 cup diced Scallions/Green Onions
1/2 stick Butter
1 cup Olive Oil
1 cup Water
1/2 cup Red Wine
1 sliced Green Bell Pepper
6 diced LG Carrots
1 lb chopped Potatoes
3 diced Garlic Cloves
Garlic Powder
Onion Powder
Italian Herb Mix
Ground Black Pepper

I began this by slicing the White Onions, followed by the Chives, Basil, Green Bell Pepper, and Scallions. I put all of these into 1 mixing bowl. I then diced the Carrots and chopped the Potatoes, these went into another mixing bowl.

Now, I put the saucepan on the stovetop and turned the heat to medium. In went the Butter, followed by 1/2 cup of Olive Oil. Once the Butter melted, in went the first mixing bowl full of Onions, Chives, Basil, and Scallions. Mix them with the Butter and Olive Oil.

About 1 minute later, I added in the Carrots and Potatoes. To this I seasoned them. About 1/2 a cup of the Italian Herb Mix, with a good dusting of Garlic Powder, Onion Powder, and Ground Black Pepper. Mix.

Stir regularly, add in the other 1/2 cup of Olive Oil, Red Wine, and Water when most of the liquid in there has evaporated off. Stir again.

I taste tested to check when it was cooked properly. The Carrots and Potatoes should be easy to tell if they are ready. I served on a bed of rice.

Mellow Shrimp

I cooked up some shrimp today for a tasty snack for my girlfriend. When I cook shrimp normally, it's spicy. However, this time I made it a bit more mellow and laid back so there's no kick to the face.







Ingredients:
1/2 lb Shrimp
1/2 stick Butter
1/2 cup White Wine
1/4 cup Olive Oil
1/4 cup Teriyaki Sauce
1/4 cup Soy Sauce
1/3 cup Lime Juice
1/4 cup diced Chives
6 shredded Basil Leaves
Garlic Powder
Onion Powder
Paprika

I began by mixing the Teriyaki Sauce, Soy Sauce, and Lime Juice in a mixing bowl. I put the Shrimp directly into the bowl and set it to the side to marinate. I then turned my attention to dicing the Chives and shredding the Basil Leaves.

At this point I grabbed my container of Sun Dried Tomato Herb Butter and put about 1/2 a stick's worth into the saucepan. I then turned the heat to medium and poured in the Olive Oil. I let the Butter melt and swirled the pan to make sure it mixed together properly. I then grabbed the Chives and Basil and dropped them in.

I then stirred it around and proceeded to pour in the marinade and Shrimp. Dust with Garlic Powder, Onion Powder, and Paprika. Mix together. Stir in the White Wine at this point as well.

Mix regularly. I flipped the Shrimp once they started to turn orange. Leave them for about 10 seconds at this point and turn off burner. They should be ready to eat.

I served them on a plate of Basil Leaves I still had with some Scallions on top. Enjoy.

Chef's Original: Appetizer a l'oignon

Today I sort of threw together an entire meal on a whim. I was informed that my girlfriend was hungry and then noticed I had a fridge full of yummy goodness. So of course with any good meal, I began with a Chef's Original appetizer plate.





Ingredients:
4 Pearl of Boiler Onions
Cilantro
Chives
Sage
Basil
Butter
Italian Seasoning Mis
Cheese
Baguette(bread)

I began by putting some butter in a saucepan, I want to say about 1/3 of a stick. Dice up your chives, sage, cilantro, and basil. Put them to the side.

Turn the stovetop to medium and have the butter start to melt. Once it is mostly melted, swirl it around to make sure the butter covers the entire bottom of the saucepan. Now toss in the chives, sage, and basil you put to the side earlier. Mix them into the butter.

Now grab your Pearl or Boiler Onions and cut the top and bottom off, as well as the outer layer. I find this makes them taste better. Toss them in when this is done. Mix around with the herbs and butter.

Continure to mix them around every thirty seconds or so to give them an even cook through. They should start to turn translucent when they are cooked enough, turn the burner off.

At this point you should have your baguette cut into small pieces, or bought that way like I did, and proceed to put some shredded cheese onto the pieces of bread. You then place the onion on top of the cheese, along with a dusting of italian seasoning mix. Enjoy.

A Taste of Autumn

Today I had several cooking ingredients to use and NO IDEA what to do with them. So, I chose to throw a dish together that ended up creating a sense of Autumn. I was quite surprised since I did not follow any sort of plan with the dish, and just created it as I went along.





Ingredients:
6 sm White Sweet Onions
1 cup diced Chives
Herbed Butter
Tomato Sauce (mentioned earlier in blog)
Ground Black Pepper
Garlic Salt
Italian Herb Mix
2/3 cup of Port Vino

I began by eyeing the White Sweet Onions I had on hand, and decided to cut them in sections. I want to say 3 or 4 sections per onion. I also had my Chives on hand, and decided to dice those up like nobody's business.

Once those were ready, I put in about 1/2 a stick of the Herbed Butter I had into my large saucepan. I believe it was Tuscan Herbed Butter offhand. I set the heat to medium and let the butter melt...mostly at least. In went the Sweet Onions and I stirred them around to coat them with the delicious butter. After about 30 seconds, in went the diced Chives. Stirred again to mix it all together properly. At this point I added in the Ground Black Pepper and Garlic Salt. Both of these were a medium to light dusting over everything. Then the Italian Herb Mix, which was a healthy dosing around 1/3 of a cup. Mix everything together then add the 2/3 cup of Port Vino. Stir everything together again. I then put in about 3/4 to 1 cup of Tomato Sauce and stirred everything together again.

About a minute or so after this, the Onions appear to have caramelized and I deduced that everything was cooked properly so I dished it all out. I used a small bowl to serve it just as is and a small dish for having it over Couscous. Either way, was amazingly delicious! Enjoy!