This recipe brings back so many childhood memories. Those of you who ever dined at the Marriott Hot Shoppes may have tried this wonderful soup. My Mother, now deceased, had The Mariott Hot Shoppes Cookbook and cooked out of it for many years. It was published in celebration of 60 years in business. I recently purchased my own copy and was shocked when I took the time to read their recipes,I was amazed at just how simple they prepared their signature dishes.
This soup recipe is an example. I made it yesterday for my Husband's lunch and He loved it. He actually wants more today. It is by far the easiest soup recipe I have ever prepared. It is delicious and inspires the meaning of comfort food.
Recipe follows: (You probably won't even have to write it down it is that simple)
5 cups chicken broth
5 tablespoons margarine (I used unsalted butter)
1/3 cup all purpose flour
2/3 cups small nooodle rings (If you can't fined the rings substitute the smallest noodle you can find, for example the star shaped noodle)
2/3 cup cooked diced chicken
Heat 4 cups chicken broth to a boil
Melt margarine in a small sauce pan over low heat. Add flour, stirring well until blended. Do not allow to brown.
Add the four mixture to the boling broth. Cook through until thick.
Bring remaining 1 cup broth to a boil. Add the noodles and cook to just tender.
Add the UNDRAINED cooked noodles and the diced chicken to the thickened broth.
Taste to adjust seasonings.
Serve immediately.
The secret to this recipe is cooking the noodles in the chicken broth and then adding both to the soup. This is were the extra layer of flavor comes from.
Enjoy!!!
Tuesday, April 20, 2010
Baked Risotto with Grilled Asparagus
I found this tasty recipe in the William Sonoma Catelog. Great resource for interesting dishes. They always include a certain amount of seasonal recipes in their catelog and they also have may more on their website.
What I found so wonderful about this dish is that unlike traditional risotto, which needs constant attention with stirring, this dish requires little attention and the risotto comes out perfect. Recipe follows:
3tbls. olive oil
2 leeks, white and light green portions, halved, rinsed and thinly sliced
4 garlic cloves minced
1tsp. chopped fresh thyme
Kosher salt and ground black pepper to taste
1 1/2 half cups Arborio rice
1/2 cup dry white wine
4 1/4 cups chicken broth, warmed
1 1/2 lb. asparagus, tough ends trimmed
3tbls. cold unsalted butter, cut into 6 pieces
Preheat oven to 400 degrees
In 3 1/2-qt. wide dutch oven over medium heat, warm 2Tbls. oil. Add leeks, cook, stirring occasionally, until soft, about 8 minutes. Add garlic, thyme and salt, cook 1 minute. Add rice , cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add wine, cook 1 minute. stir in 3 cups broth, increase heat to medium-high and bring to a simmer.Cover, bake, stirring ounce halfway through, until rice is tender and liquid is absorbed, 25-30 minutes.
(This is where I change the recipe alittle. I prefer to roast asparagus, as well as most veggies, in the oven until alittle carmelazation begins. This really adds to the depth of flavor of the asparagus.)
So Toss aspargus with olive oil, salt and pepper. Roast on baking sheet in the oven for about 8-12. minutes. Give the pan a shake halfway through to roast evenly. Remove when the asparagus is just beginning to carmelize. The asparagus will continue to cook when remvoed. So take care not to over cook. cut on a bias 2 inches in lenghths. Stir 1 1/4 cups warm broth into the risotto, stir in cheese, butter, asparagus, salt and pepper. Serves 4-6
Enjoy!!!
What I found so wonderful about this dish is that unlike traditional risotto, which needs constant attention with stirring, this dish requires little attention and the risotto comes out perfect. Recipe follows:
3tbls. olive oil
2 leeks, white and light green portions, halved, rinsed and thinly sliced
4 garlic cloves minced
1tsp. chopped fresh thyme
Kosher salt and ground black pepper to taste
1 1/2 half cups Arborio rice
1/2 cup dry white wine
4 1/4 cups chicken broth, warmed
1 1/2 lb. asparagus, tough ends trimmed
3tbls. cold unsalted butter, cut into 6 pieces
Preheat oven to 400 degrees
In 3 1/2-qt. wide dutch oven over medium heat, warm 2Tbls. oil. Add leeks, cook, stirring occasionally, until soft, about 8 minutes. Add garlic, thyme and salt, cook 1 minute. Add rice , cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add wine, cook 1 minute. stir in 3 cups broth, increase heat to medium-high and bring to a simmer.Cover, bake, stirring ounce halfway through, until rice is tender and liquid is absorbed, 25-30 minutes.
(This is where I change the recipe alittle. I prefer to roast asparagus, as well as most veggies, in the oven until alittle carmelazation begins. This really adds to the depth of flavor of the asparagus.)
So Toss aspargus with olive oil, salt and pepper. Roast on baking sheet in the oven for about 8-12. minutes. Give the pan a shake halfway through to roast evenly. Remove when the asparagus is just beginning to carmelize. The asparagus will continue to cook when remvoed. So take care not to over cook. cut on a bias 2 inches in lenghths. Stir 1 1/4 cups warm broth into the risotto, stir in cheese, butter, asparagus, salt and pepper. Serves 4-6
Enjoy!!!
Creamy Spinach Fettuccine
This recipe was featured by Rachael Ray on her talk show. It is absolutly delicious. It would be perfect for a first course or as a main dish for a vegetarian meal paired with a garden salad. Recipe follows:
Salt
2 bunches spinach cleaned and trimed of stems
1 cup basil leaves packed
1 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 shallots finely chopped
2 large garlic cloves, finely chopped
1 cup dry white wine
1 cup heavy cream
Salt and Pepper
Fresh grated nutmeg, to taste
Grated Parmigano-Reggiano, one handful to toss with paste and more to pass at the table
Preparation
Bring a pot of water to boil for pasta.Add salt,blanch the spinach and basil for 1 minute then transfer greens with tongs or a spider to a large bowl of ice water to cold-shock it. Remove spinach and basil to a clean kitchen towel and wring dry. Chop or thinly slice. Add more water to the pot if necessary for the pasta.
Heat a large skillet over medium heat with 2 turns of oil. Add shallots and garlic and saute for 3-4 minutes. Add wine and stir for 1 minute. Add cream, bring to a bubble then reduce heat to simmer and keep over a low boil 7-8 minutes while pasta cooks. Season the sauce with salt, pepper and nutmeg.
Cook pasta al dente. Using tongs, add the pasta directly into the skillet with the sauce along with a ladeful of starchy cooking water, the spinach, basil, and cheese. Toss vigorously for 1-2 mintues to combine. Adjust seasonings to taste then serve, passing extra cheese at the table.
The secret to this recipe is cooking the pasta in the same water as the spinach and basil. It really adds another layer of flavor.
Enjoy!!!
Salt
2 bunches spinach cleaned and trimed of stems
1 cup basil leaves packed
1 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 shallots finely chopped
2 large garlic cloves, finely chopped
1 cup dry white wine
1 cup heavy cream
Salt and Pepper
Fresh grated nutmeg, to taste
Grated Parmigano-Reggiano, one handful to toss with paste and more to pass at the table
Preparation
Bring a pot of water to boil for pasta.Add salt,blanch the spinach and basil for 1 minute then transfer greens with tongs or a spider to a large bowl of ice water to cold-shock it. Remove spinach and basil to a clean kitchen towel and wring dry. Chop or thinly slice. Add more water to the pot if necessary for the pasta.
Heat a large skillet over medium heat with 2 turns of oil. Add shallots and garlic and saute for 3-4 minutes. Add wine and stir for 1 minute. Add cream, bring to a bubble then reduce heat to simmer and keep over a low boil 7-8 minutes while pasta cooks. Season the sauce with salt, pepper and nutmeg.
Cook pasta al dente. Using tongs, add the pasta directly into the skillet with the sauce along with a ladeful of starchy cooking water, the spinach, basil, and cheese. Toss vigorously for 1-2 mintues to combine. Adjust seasonings to taste then serve, passing extra cheese at the table.
The secret to this recipe is cooking the pasta in the same water as the spinach and basil. It really adds another layer of flavor.
Enjoy!!!
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