David and Nicole's Recipes

• 4 lb beef with bones
• 3 qt water
• 1 onion, diced
• 3 carrots, diced
• 1 turnip, peeled, diced
• 3 sprigs parsley
• 4 whole cloves
• 1 tbsp salt
• 10 peppercorns
• 1 bay leaf
• 2 stalks celery, diced

1. Preheat the oven to 400 F.  Place the beef with the bones in a pan and roast 30 minutes.
2. Transfer the meat and bones to a soup pot and add the remaining ingredients.  Heat to boiling and skim off any foam.
3. Reduce the heat to a simmer and cook 3 hours.
4. Strain well.  Chill or freeze until use.

• 8 beets, peeled, diced
• 4 1/2 cups beef stock
• 1 onion, minced
• 1 bay leaf
•  1/4 tsp dry thyme
• 1/4 tsp dry marjoram
• sea salt and cracked pepper
• 1 tbsp sugar
• 5 polish sausages, sliced
• 2 1/2 tbsp white vinegar
• sour cream

1. Bring the beets to a boil in 3 1/2 cups stock.  Cover and simmer 25 minutes.
2. Add the onion, bay leaf, thyme, marjoram, and season with salt and pepper.  Cook 30 minutes.
3. Meanwhile cook the sausages in 1 cup stock.
4. Strain the soup and discard the onion.  Return the beets to the soup and stir in the sausage and the liquid.
5. Stir in the sugar and vinegar and check the seasoning.
6. Serve with a dollop of sour cream.

• 3 tbsp olive oil
• 2/3 cup flour
• 1 small onion, minced
• 2 stalks celery, minced
• 1 green pepper, seeded, minced
• 1/2 lb smoked andouille sausage, sliced in rounds
• salt
• 1/2 tsp cayenne
• 3 bay leaves
• 7 1/2 cups chicken stock
• 1 lb cooked chicken (use stock chicken), shredded
• 1 cup white rice

1. Heat the olive oil in a dutch oven over medium.  Stir in the flour, mixing until lightly browned.
2. Add the onion, celery, and pepper and saute 5 minutes.  Season with salt and cayenne.
3. Add the sausage and saute 5 minutes.  Add the bay leaves.
4. Pour in the stock and bring to a boil, stirring to blend well.  Simmer, uncovered 1 1/2 hours.
5. Add the shredded chicken and simmer half an hour further.
6. Meanwhile, steam the rice.
7. Check the seasoning of the gumbo and serve over the rice.

• butter
• 3 slender leeks, whites and light green parts only, minced
• 600 ml chicken stock
• 600 ml milk
• 3 cloves garlic, crushed
• 2 chicken breasts
• 1 tbsp flour
• pinch of mace
• 3 bay leaves
• salt and pepper
• 2 egg yolks
• 1/3 cup heavy cream

1. Melt 2 tbsp of butter in a dutch oven and saute the leeks until tender.
2. Meanwhile combine the stock, milk, garlic, bay leaves, and chicken breasts in another saucepan and bring to a boil.  Reduce the heat and simmer 5 minutes.
3. Stir the flour into the leeks and then cook 2 minutes.
4. Remove the chicken and the bay leaves from the saucepan.  Pour the liquid into the pot with the leeks and stir well.
5. Discard the leaves and shred the chicken.
6. Return the chicken to the pot and bring to an almost boil.  Stir in the mace, and season to taste. 
7. Cook 5 minutes.  Combine the cream with the egg yolks and then stir into the soup.
8. Check the seasoning and serve.

• 6 slices bacon
• 1/2 onion, minced
• 2 cloves garlic, crushed
• 1/2 tsp cumin
• 4 cups chicken stock
• 1 1/3 lb butternut squash, peeled, seeded, diced
• 1/2 tbsp butter
• 1/2 cup light cream
• salt and pepper

1. Fry the bacon in a dutch oven until crisp.  Remove from the pot and dice.  Set aside.  Drain half the fat out of the pot.
2. Add the onion to the pot and saute 2 minutes.  Add the garlic and saute until tender.
3. Stir in the cumin, chicken stock, and squash.  Bring to a boil.
4. Cover and simmer 25 minutes. 
5. Puree the squash in a food processor and return to the pot.  Heat gently and stir in the butter, and cream.
6. Sprinkle in the bacon bits and season with salt and pepper to taste.
7. Serve.

• 1/2 onion, minced
• 1 medium carrot, peeled, diced
• 1 stalk celery, minced
• 3 garlic cloves, crushed
• 2 cups broccoli, chopped
• salt
• 1/2 tsp cayenne
• 1 cup macaroni, cooked
• 4 cups chicken stock
• 1/2 cup light cream
• cracked pepper
• creme fraiche

1. Combine the vegetables in a large pot with the stock.  Bring to a boil and then simmer 20 minutes.
2. Transfer to a food processor and puree until smooth.
3. Return to the pot and stir in the salt to taste and the cayenne.
4. Add the macaroni and the cream and heat through. 
5. Check the seasoning.
6. Serve with cracked pepper and a dollop of creme fraiche.

• 1 celery rib, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 2 tablespoons
• 1 lb butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
• 3/4 teaspoon dried hot red pepper flakes
• coarse sea salt
• chicken stock 

1. Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes.
2. Add squash, potatoes, chili flakes, and sea salt to taste. Stir in 4 cups stock and simmer, covered, until vegetables are very tender, about 20 minutes.
3. Purée soup in batches in a blender (use caution when blending hot liquids), adding more to thin to desired consistency.
4. Serve soup .

40 g butter

2 kg butternut squash, peeled, chopped

25 g parmesan, grated

1.2 litres chicken stock

¼ cup heavy cream

Sea salt and cracked pepper

Put the butter in a dutch oven on medium heat.  Add the squash.  Turn the heat up and cook until very tender.  Stir in the parmesan and add the stock.  Simmer 10 minutes.  Blend in the food processor.  Return to the pan.  Stir in the cream.  Bring to a boil.  Season and serve.

• 1/4 lb bacon, diced
• 2 shallots, minced
• 1 lb peas in pods, shelled
• 3 tbsp dry white wine
• 5 cups chicken stock
• 1/2 cup heavy cream
• sea salt and cracked pepper

1. Fry half the bacon with the shallots until just crispy.
2. Add the peas and cook for 3 minutes.
3. Add the wine and reduce.
4. Stir in the stock and bring to a boil.  Season with sea salt and cracked pepper.
5. Pour into the food processor and puree until smooth.
6. Fry the the remaining bacon until crisp and then drain on paper towel.
7. Return to the pot and stir in the cream.  Heat but do not bring to a boil.
8. Check the seasoning.  Serve with the bacon bits on top.