The Much Requested Zuppa Tuscana

This is hands down my most favorite soup ever and yes I do mean ever!  It may be pessimistic to say, but I do not believe I will ever have any other soup that will make me smile wider than this one.  I’ve tried several variations of this beloved Olive Garden soup, but I feel this is the best and probably the closest approximation to the original recipe.  I guarantee one spoonful and you’ll thank me!

Ingredients:

• 1 Pound Ground Italian Sausage
• 1 ½ Teaspoon Crushed Red Pepper Flakes
• 1 Large White Onion, diced
• 4 Tablespoons Bacon Pieces
• 2 Teaspoons Garlic, finely minced or pressed
• 10 Cups of Water
• 5 Chicken Bouillon Cubes*
• 1 Cup Heavy Cream
• 3 Large Russet Potatoes, diced
• ¼ - ½ Bunch of Kale, torn into smaller pieces (about 1-2 inches)

Source: www.tuscanrecipes.com  - Thank you Lourdes Flores!

Preparations:

            In a large pot, sauté the Sausage and Crushed Red Pepper.  Once cooked, drain the excess the fat, remove to a plate and refrigerate while you prepare the other ingredients.  

            In the same large pot, sauté the Onions, Bacon, and Garlic for about 15 minutes – just until the Onions are soft.

            Mix together the Chicken Bouillon and Water.  *I prefer to use a bouillon paste, specifically “Better than Bouillon.”  They make several different kinds, beef, chicken etc.  I liken it to liquid gold and highly recommend you try it.  I think it gives a much richer, robust flavor overall.  If you do decide to go this route – I usually heat 2 cups of water to boiling in the microwave and add 2 Tablespoons of the Better than Bouillon to the hot water and stir to combine.

            Add the Water and Bouillon to the pot with the Onions, Bacon and Garlic.  Bring this to a boil and add the Potatoes.  Cook until soft, just about ½ an hour.

Once cooked, add the Heavy Cream to the pot and cook until thoroughly heated.  Now add back in the Sausage and stir to combine. Add the Kale just before serving and stir.

If you don’t fall in love with this soup and offer homage to the soup Gods, just stop reading this blog now.  There will be nothing else that I can offer you and that just makes me sad, sad, sad.  But then I think about this soup and I’m over it!

Beef Tenderloin and Hash Brown Casserole

I have only prepared Beef Tenderloin one way, so I was very interested in trying new recipes.  This is one of them.  Obviously Beef Tenderloin is not an everyday meal, but should you chose, this is a very delicious meal!  I also found also found a very tempting recipe for a hash brown casserole that I decided to include and Aquaman was very happy that I did.

Ingredients for the Tenderloin:

• 1 Whole 4-5 Pound Tenderloin
• 4 Tablespoons Salted Butter
• 1/3 Cups Whole Peppercorns
• Lawry’s Seasoned Slat
• Lemon Pepper Seasoning
• Olive Oil

Source: The Pioneer Woman

Preparation:

            First preheat the oven to 475 degrees.  Next rinse and trim the meat well.  Please don’t remove all the fat, remember it imparts a lot of flavoring! 

            Nest sprinkle the meat with Lawry’s, don’t be afraid to be generous.  Rub the seasoning into the Beef with your fingers.  Now sprinkle both sides of the Beef with the Lemon Pepper Seasoning.  

            Place the Peppercorns in a Ziploc bag and crush using a mallet or heavy can, set aside.  Now heat some Olive Oil in a large, heavy skillet.  Once the Oil begins to smoke, place the tenderloin in the skillet and sear it on all sides.  While doing so, add a couple of tablespoons of Butter to the skillet to give the meat a gorgeous butter infusion before going into the oven.

            Now place the tenderloin into the oven in an oven pan with a rack.  Sprinkle the crushed Peppercorns all over the meat and press them in.   

Place several more tablespoons of Butter all over the Beef.  Cook the Beef for 15-20 minutes, until the internal temperature reaches 140 degrees.  Once removed from the oven, allow the Beef to rest before serving.  After slicing, use the accumulated juices of the oven pan as a sauce.

            This is so, so, so, good.  The best part it that it is a very literal translation.  You can use as much, or as little of the seasoning as you like.  It can be tailor made to you and yours!

                

Ingredients for the Hash Brown Casserole:

• 1 Can of Cream of Mushroom Soup
• 1 8 Ounce Container of Sour Cream
• ½ Cup of melted Butter
• 1 32 Ounce Bag of Has Browns
• 1 Onion, chopped
• 1 8 Ounce package of Cheddar Cheese, about 2 Cups
• ½ Cup crushed Corn Flakes
• Ground Black Pepper

Source: The Pioneer Woman

Preparation:

                 Start by heating your oven to 350 degrees.  Next stir the Soup, Sour Cream, Butter, Hash Browns, Onion, and Cheese in a large mixing bowl.  Sprinkle the mixture with Pepper and transfer to a shallow 3 quart baking dish.  Sprinkle the dish with the Corn Flakes.

                 Bake the casserole for 45 minutes until it’s hot and bubbly.  Aquaman absolutely loved it!

E-Dog's Buffalo Chicken Soup

I don’t typically get requests.  Aquaman is pretty much content to act as my recipe guinea pig – something I am eternally grateful for.  So I was a little nervous, but mostly honored when Aquaman’s brother, know known as E-Dog, called and asked that I make him Buffalo Chicken Soup.  Soup, what?!?  I mean, I’m sure a lot of us have had the dip, but not the soup.  Okay, okay, this being my first request I was super excited, the only down side, I’m no expert in Buffalo Chicken.  I love wings, but I don’t believe I’ve ever had a Buffalo Chicken Sandwich. 

So where to begin?  Well, my co-worker, Mrs. F, and I looked at several recipes – I had no idea there were other crazy people that had already attempted this soup, goes to show what I know!  We got some really good ideas, but I decided I didn’t want to follow just one recipe, rather combine the best from all of them.  So here’s my take on Buffalo Chicken Soup…

Ingredients:

• 1 large Onion, chopped
• 2 large Carrots, chopped,
• 3 Celery Stalks, chopped
• 3 small Red Potatoes, scrubbed and cubed
• ¼ Cup Butter
• ¼ Cup Flour
• 2 ½ Cups Chicken Broth
• 2 ½ Cups Milk
• 2 Cups Shredded Rotisserie Chicken
• ½ Cup Frank’s Buffalo Wing Sauce
• 2 Ounces Velveeta Cheese, cubed
• 2 Ounces Cream Cheese
• ½ Packet Hidden Valley Ranch Seasoning
• ½ Teaspoon Cayenne
• ½ Teaspoon Celery Salt
• ½ Teaspoon Garlic Salt

Preparation:

            First, bring a small pot of salted water to boil and add the Potatoes to it.  Cook them until just about fork tender, drain and set aside.

            Go ahead and mix the 2 ounces of cream cheese with ½ of the Ranch Seasoning packet and set aside for later.

            Next, in a large skillet sauté the Onion, Carrots, and Celery with the butter until soft.   

                 Now stir in the Flour and stir to create your roux.  Once mixed thoroughly, add the Milk and Chicken Broth.  Stir to combine.  Add the Velveeta, Cream Cheese, Potatoes, Rotisserie Chicken, Cayenne, Celery Salt, Garlic Salt and Wing Sauce.   Why Rotisserie Chicken?  One part of me loves the convenience of it, while the other loves the texture and juiciness!

                Bring to a boil and then reduce to a simmer.  Continue to cook until everything is heated through and the Velveeta is melted, about 8-10 minutes.  Taste and adjust ingredients to your liking.

                I have to say, this turned out better than I would have thought.  Sometimes I surprise even myself!  It was warm, tangy and very hearty.  I just hope E-Dog likes it as much as Aquaman and I did!  In the future I think I might serve this with some celery sticks as garnish and if I'm feeling risky, maybe a swirl of ranch dressing on top!

Pork with Sour Cream-Paprika Sauce, Baked Stuffed Potates with Roasted Garlic and Honey Glazed Onions

EPIC FAIL!

            Yes, I too am human (surprising I know!).   My days are littered with mistakes, frustrations and failures, which is what makes the successes, however small, that much sweeter.  A little preface: I attempted this cooking night shortly after the car accident and I was heavily medicated, perhaps explaining the proportion of disaster.  I would love to have you try these dishes and let me know if it was in fact me in my drugged state that resulted in the inedible, or the recipes themselves.  I do realize the irony of my last statement – it’s like saying “Ewww, this is so gross.  Try it!”    :)

Pork Paillards with Sour-Cream Paprika Sauce

Ingredients:

• 1 Pound Pork Tenderloin
• 2 Tablespoons Safflower or Grapeseed Oil
• ¼ Cup Dry, White Wine
• ½ Cup Chicken Stock
• 1/3 Cup Sour Cream
•  ¼ Teaspoon Sweet or Smoked Paprika

Source: MarthaStewart.com

Preparation:

            First cut the Pork Loin into 16 paillards.  Trim any fat off the Loin and slice it on the bias into ¼ - ½ inch thick slices.  Next take the Pork slices and flatten to ¼ - 1/8 inch thickness (I find it easiest to place the Pork between layers of plastic wrap and use the smooth side of a mallet to pound the heck out of ‘em).  Next season each paillard on both sides with Salt and Pepper.

            Now go ahead and heat the Oil (I used Safflower) in a large skillet over medium-high.  Add 5 or 6 paillards to your pan and be careful not to overcrowd them.  Saute them for 1 to 2 minutes per side until they turn that lovely golden-brown color.  Once browned, transfer them to a plate and repeat until all Pork has been cooked. 

            Next, the best part, add the Wine and deglaze the pan by scraping up any left-over Pork tidbits with a wooden spoon.  Continue cooking until the Wine reduces by ½ - about a minute.  Add the Chicken Stock and any plate juices from the Pork.  Reduce the pan heat to medium and simmer until the sauce reduces by ½ again, about 2 minutes.

            For the finale, gradually add the Sour Cream and the Paprika (I chose Smoked).  Be sure to taste test, some people prefer more Salt, Pepper, and Paprika – different strokes for different folks.  

            Personally, there was no amount of Salt, Pepper, or extra Paprika that could have saved this dish.  Again, remember the disclaimer from above, but this was just AWFUL!  I hate to waste food, but this was a necessary exception.  I threw all the Pork and sauce in the trash.  This is one of the reasons that Aquaman and I keep our Chinese food place on speed-dial.  I suppose trying recipes you’re unfamiliar with is sorta like a crap shoot and this night I gambled it all and lost, royally.  This recipe should feed 4, if yours turns out better than mine!

Baked Stuffed Potatoes with Roasted Garlic

Ingredients:

• 1 full head of Garlic, ½ inch cut off top
• 1 Tablespoon + 2 Teaspoons Extra Virgin Olive Oil, plus more for drizzling & brushing
• 1 ½ Pounds Baby Yukon Gold Potatoes (about 18), scrubbed clean
• 1/3 Cup Sour Cream
• 1 Teaspoon Fresh Thyme, finely chopped
• Coarse Salt and Pepper to taste

Source: MarthaStewart.com

Preparation:

            First pre-heat your oven to 400 degrees.  Take your head of Garlic and place it on a parchment-paper lined aluminum foil square large enough to totally encase the entire head.  Season the Garlic with Salt and Pepper and generously drizzle with Oil.  Wrap the Garlic tightly and roast in the oven until fragrant, about 1 hour. 

            Next prepare a large pot of salted water, add the Potatoes and cook until tender, about 20 minutes.  Remove the Pot from heat and add the potatoes back to it and let them stand to cool for about 5 minutes.

            Once cooled cut the rounded ends of each Potato (reserve ends for the filling), so that the Potatoes are able to stand on end.  Now carefully, I said carefully, scoop out the inside of each Potato with a melon-baller and again reserve for the filling.  Make sure to leave a thin layer on the bottom of the Potatoes so the filling doesn’t leak out. 

            Next peel the reserved ends and add them to a bowl with the scooped out insides.  Stir in the Oil (1 Tablespoon & 2 Teaspoons), Sour Cream and Thyme.  Squeeze the Garlic cloves from the skin and add to the mixture.  Mash the ingredients until smooth and add Salt and Pepper to taste.

            Prepare a baking sheet by brushing it with Oil.  Fill each Potato skin with approximately 1 ¼ Teaspoons of the Potato mixture – they’ll be a little mounded on top.  Place the Potatoes on the oiled baking sheet, about 1 inch apart and lightly drizzle with more Oil.  Place them in the oven (still @ 400 degrees) and bake until golden – 25-30 minutes.

            I blame the absence in my kitchen of a melon-baller for the failure of this dish.  I thought, obviously erroneously, that a small spoon would work just as well, but even my smallest split every skin.  The Potatoes are quite delicate and even though I tried very hard, it was to no avail.  There was nothing truly wrong except the presentation, so I sucked it up and added the split Potatoes hulls to the Potato mixture and Voila – Mashed Potatoes.  So not exactly as elegant or exciting, but still delicious.  The Roasted Garlic infuses this dish with a wonderful, intense flavor that is mouth watering!

Honey-Glazed Onions

Ingredients:

•  2 Cups fresh or frozen Pearl Onions
• 2 Tablespoons Honey
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon fresh Basil or 1 Teaspoon dried Basil
• ¼ Teaspoon ground Sage

Source: Shine.com

Preparation:

            If you’re using fresh Onions (which I did) place them in a medium saucepan with boiling water for 8 to 10 minutes until just tender; drain, let them cool slightly and then it’s easy to peel their skins.  If using frozen Onions, follow the package directions to cook and drain.

            In the same saucepan (less dishes, Yay!), combine the Honey, Vinegar, Basil and Sage.  Add the drained Onions until they are completely coated in the glaze and heated through.

            These were quite tasty; add to that simple to make and they required very few ingredients.  Admittedly, they were the one redeeming factor of the entire night.  Plus the added bonus, they were a great addition to the Chinese food we ordered!