More is Better

So there was a surplus of fresh carrots and how else could we enjoy them ???....SOUP of course perfect for a rainy cold day. I used this recipe from Pioneer Woman as a go-by but then went off recipe -- added 2 ribs of celery and an onion chopped and I forgot the half and half and topped with creme fraiche. This soup was delicious and so fresh tasting. 8 whole  Large Carrots, Peeled,Sliced PLUS 2 Celery Ribs and an onion chopped 1-1/2 cup  Low Sodium Chicken Broth used 2C 2 cloves  Garlic, Pressed 1 whole  Lemon, Zested 1-1/2 cup  Half-and-half OOPS FORGOT Lemon Juice To Taste 1/4 teaspoon  Nutmeg 1/2 teaspoon  Kosher Salt (or Regular Salt To Taste) Ground Black Pepper To Taste Fresh Herbs OMITTED Creme Fraiche INSTRUCTIONS Simmer carrots with chicken broth, garlic, and lemon zest for 20 minutes or until tender. Remove from heat. In a blender, blend carrots and broth until smooth. Add in half & half and juice of 1/2 ...

Saw this on the Today show by Alton Brown. It was different as usually when I make piccata it is with lemons but not mushrooms (they are usually in my marsala!) The flavor profile was outstanding and we served it over cauliflower rice. 3 ounces white wine (I usually go with a Sauvignon Blanc) 4 ounces chicken broth 1 lemon, sliced into 8 wafer-thin slices, plus 1/2 lemon for 1½ tablespoons juice 8 boneless, skinless chicken thighs 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper, plus more for serving 1 cup all-purpose flour 3 tablespoons unsalted butter 2 tablespoons olive oil 8 ounces white button mushrooms, sliced thin 3 tablespoons capers, drained but not rinsed 2 tablespoons fresh flat-leaf parsley, chopped Combine the white wine, broth and lemon juice in a beaker or measuring cup. Set aside. Season the thighs with 1 teaspoon of the salt and the pepper. Place the flour in a gallon freezer bag and add one thigh to the bag. Seal, and shake to...

From Wegman's served over Trader Joes package of riced cauliflower (saute in 2 T canola oil for 3 minutes) This recipe was quick and easy to put together and the braising made it so tender the meat just shredded into pieces. Also used 2 boneless chicken breast each cut in half because that is what I had on hand. 1 pkg (about 3 lbs)   Wegmans Chicken Split Breasts with Ribs, Drums and Thighs Wegmans Pan Searing Flour 2 Tbsp   Wegmans Pure Olive Oil 2 cloves   Food You Feel Good About Cleaned & Cut Peeled Garlic, minced 1 pkg (8 oz)   Food You Feel Good About Sliced White Mushrooms, washed 1 pkg (16 oz)   Food You Feel Good About Cleaned & Cut Sliced Peppers & Onions 1 cup dry red wine 4 tsp   Wegmans Garlic Herb Seasoning Shak'r 1 container (24 oz)   Italian Classics Seasoned Tomato Sauce (Dairy Dept) Salt and pepper to taste  Pr...

This recipe is from Food &Wine --Kevin has been a big Amari fan for awhile and his favorite is Averna. This info is from them and we sampled 2 different cocktails over the weekend. This one was very smooth and the taste of rye was balanced with the averna  .   Produced in Sicily since the 19th century, Averna is one of many Italian liqueurs known as   amari.  They range from light and sweet to profoundly bitter, but have a few things in common: They’re generally consumed as an   aperitivo  before dinner to kick up the appetite, or a   digestivo  afterwards. And since they’re made according to proprietary recipes, steeped with roots, herbs, and more, each one is unique.  So what’s so great about Averna? It’s got a rich, caramel sweetness that endears it to many drinkers, adding a pleasant, mellow weight to cocktails while still bringing all those cool intricate herbal flavors we love. Instructions:  In a mixing glass with ice, com...

This recipe is from Food & Wine --Kevin has been a big Amari fan for awhile and his favorite is Averna. This info is from them and we sampled 2 different cocktails over the weekend. This one was very light and refreshing.   Produced in Sicily since the 19th century, Averna is one of many Italian liqueurs known as   amari.  They range from light and sweet to profoundly bitter, but have a few things in common: They’re generally consumed as an   aperitivo  before dinner to kick up the appetite, or a   digestivo afterwards. And since they’re made according to proprietary recipes, steeped with roots, herbs, and more, each one is unique.  So what’s so great about Averna? It’s got a rich, caramel sweetness that endears it to many drinkers, adding a pleasant, mellow weight to cocktails while still bringing all those cool intricate herbal flavors we love. Instructions:  In a tall glass with ice, combine 1 1/2 ounces of Averna and 4 ounces of ginger...

This is another Chew recipe we tried over the weekend-- Personally I think it would be best in really hot weather - very refreshing!! It could have been with pomegranate or cranberry juice as well. I am showing both glass styles we found the wider easier to pour it into ;) 1  bottle champagne 1 1/4 cup   orange juice In an ice cube tray, add the champagne and freeze overnight. In a cocktail shaker, add 5 champagne ice cubes and 1/4 cup of orange juice, and shake to combine. Pour into glass and serve. Tip: This is a great way to use up flat champagne.

This was crazy good and i can't wait to make it again --so seasonal with the basil and corn. It is from New York Times and was mentioned by The Chews Clinton Kelly as a recipe he ate all summer. Definitely save 1 cup of pasta water as I needed more than the 1/2 cup they had in directions. Fine sea  salt 12   ounces dry  orecchiette  or farfalle 1   tablespoon  olive oil , plus more for drizzling 1   bunch  scallions  (about 8), trimmed and thinly sliced (keep the whites and greens separate) 2   large ears  corn , shucked and kernels removed (2 cups kernels) ½   teaspoon ground  black pepper , more for serving 3   tablespoons  unsalted butter ½   cup grated  Parmesan  cheese, more to taste ⅓   cup torn  basil  or mint, more for garnish ¼   teaspoon  red pepper flakes , or to taste   Fresh  lemon juice , as needed Bring a large pot of well-salted w...

Figs are in season and of course I had to do many different meals with them so here is my take on breakfast with it--delish but unfortunately the puff went down as I sprinkled with confectionery sugar.... 2 tablespoons   unsalted butter 1/2  vanilla bean 3/4 cup   2% reduced-fat milk 2  large eggs, lightly beaten 1/4 teaspoon   fine sea salt 1/2 cup   (2.13 oz.) all-purpose flour 6  fresh figs, halved lengthwise 2  to 3 Tbsp. powdered sugar Preparation 1. Preheat oven to 400°F. Place the butter in a 10-inch cast-iron skillet or ovenproof stainless-steel skillet, and place in preheating oven to melt the butter and heat the skillet. 2. Meanwhile, split vanilla bean pod, and scrape seeds into a small bowl. (Reserve pod for another use.) Add milk, eggs, and salt, whisking until smooth. Place flour in a medium bowl; slowly add milk mixture to flour, whisking until smooth. Remove the h...

This recipe was made by my sister Linda over the weekend - she raved about it and the presentation is gorgeous. The recipe is from Food &Wine. 1 1/2 pounds mixed baby potatoes Kosher salt Pepper 1/2 pound haricots verts, trimmed 1/4 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1 pint mixed cherry tomatoes, halved 3/4 cup mixed pitted olives, halved 1/2 cup thinly sliced red onion 2 tablespoons capers, drained and rinsed 1 cup lightly packed torn basil leaves 1/2 cup lightly packed parsley leaves In a medium saucepan, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender, about 15 minutes. Drain and let cool slightly, then cut in half. Bring a medium saucepan of water to a boil. Fill a large bowl with ice water. Add the haricots verts and a generous pinch of salt to the saucepan and blanch until crisp-tender, about 2 minutes. Drain and transfer ...