David and Nicole's Recipes

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Nov 28, 2006 0

Fresh Pea Soup

  • 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.

Nov 20, 2006 0

Lamb Stew

  • 1/3 cup extra-virgin olive oil
  • 1 1/2 pounds lean, boneless leg of lamb, cut into 3/4-inch cubes
  • Salt and freshly ground pepper
  • 1 medium onion, chopped
  • 4 garlic cloves, thinly sliced
  • 1 1/4 cups dry white wine
  • 1 large rosemary sprig
  • 3 large eggs, beaten
  • 1/4 cup heavy cream
  • 1 cup freshly grated Parmesan
  • 3 tablespoons finely chopped  parsley
  • 1 teaspoon grated lemon zest

  1. In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Season the lamb with salt and pepper and add half of the meat to the casserole in a single layer. Cook over moderately high heat, turning once or twice, until browned all over, about 7 minutes. Transfer the lamb to a plate and pour off the oil. Add 2 more tablespoons of olive oil to the casserole and repeat with the remaining lamb. Wipe out the casserole.
  2. Add the remaining 2 tbsp cup of olive oil to the casserole. Add the onion and garlic and cook over moderate heat until the onion is softened.
  3. Return the lamb and any accumulated juices to the casserole. Add the wine and rosemary and bring to a boil, scraping up any browned bits from the bottom. Cover and simmer over moderately low heat until the lamb is tender, about 1 1/4 hours.
  4. Uncover the casserole and simmer the stew until the liquid has nearly evaporated, about 20 minutes. Remove from the heat and discard the rosemary sprig.
  5. Meanwhile, in a medium bowl, whisk the eggs with the cream. Whisk in the Parmesan, parsley and lemon zest.
  6. Using a wooden spoon, stir the egg mixture into the lamb stew. Cook over low heat, stirring gently, until the the eggs just begin to set and the sauce is thick and creamy, about 5 minutes. Transfer the stew to a bowl and serve

Nov 19, 2006 0

Orzo Soup

  • 2 tbsp olive oil
  • 1 onion, minced
  • 2 carrots, minced
  • 1 celery stick, minced
  • 1 green pepper, minced
  • 3 cloves garlic, minced
  • 19 oz. canned tomatoes
  • 2.5 L chicken stock
  • 1/2 cup boiling water
  • 1 chicken oxo cube
  • 1 tsp garlic salt
  • 1/2 tsp oregano
  • 1/2 tsp cracked pepper
  • 1 cup orzo noodles, uncooked
  • 2 tbsp wocestershire sauce
  • salt
  1. Heat the olive oil in a dutch oven.  Add the onion, carrot, green pepper, celery, and garlic.  Saute and then cook for 30 minutes, with the lid on.
  2. Add the tomatoes and cook for 5 minutes.
  3. Mix the boiling water and the oxo cube and pour it into the pot.  Stir in the stock.
  4. Blend in the garlic salt, oregano, and black pepper. 
  5. Bring to a boil, and then add the orzo.
  6. Let simmer for 30 minutes.
  7. Add the worcestershire sauce and check seasoning.  Add salt if necessary.
  8. Serve.

Nov 17, 2006 0

Senegalese Soup

  • 5 tbsp butter
  • 1/2 onion, minced
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 1/2 tsp curry powder
  • 2 small cinnamon sticks
  • 2 bay leaves
  • 1 tsp whole cloves
  • 5 cups chicken stock
  • 1 tbsp tomato paste
  • 3 tbsp almonds, ground
  • 1 tbsp red currant jelly
  • 3 tbsp flour
  • salt
  • white pepper
  • 2 cups heavy cream
  1. Melt 2 tbsp of butter in a dutch oven.  Add the onion, carrot, and celery.  Cook over medium heat, stirring, until golden.
  2. Stir in the curry powder and then add the cinnamon, bay leaves, cloves, chicken stock, tomato paste, almonds, and jellly. 
  3. Mix well and bring to a boil.  Reduce the heat and simmer for 1 hour.  Skim off any foam that rises to the surface.
  4. Mix 3 tbsp butter with the flour and bit by bit, stir it into the soup until well blended.  Cook for 5 minutes, or until the soup has thickened slightly.
  5. Remove the cloves, cinnamon, and bay leaves.
  6. Pour the soup into a blender and puree until smooth.
  7. Return to the pot and season to taste with the salt and pepper.
  8. Stir in the cream.  Heat through but do not bring to a boil. Check seasoning.
  9. Serve.

Nov 14, 2006 0

Cajun Black Bean Stew

  • 1 cup dried black beans, soaked in water overnight
  • 8 cups beef stock
  • 1 cup water
  • 1 beef oxo cube
  • 2 tbsp olive oil
  • 3 cloves garlic, crushed
  • 1/2 onion, minced
  • 1/2 red pepper, minced
  • 1 stalk celery, minced
  • 1/2 tsp ground cumin
  • 1 tsp dry oregano
  • 2 bay leaves
  • 1 tsp pepper
  • salt
  • 1/2 tsp cayenne
  • 1/4 cup dry sherry
  • 3 tbsp worcestershire sauce
  • 1/2 lb potatoes, peeled, diced small
  • 1/4 cup lemon juice
  • sourcream
  1. Place the stock in a dutch oven with the oxo cube.  Stir in the drained beans, and bring to a boil.
  2. Simmer on low for 30 minutes.
  3. Heat the oil in a large skillet.  Saute the onion for 5 minutes.  Add the garlic, red pepper, and celery and saute until tender.  Stir in the cumin, oregano, bay leaves, pepper, cayenne, and 1 tsp salt.  Add this mixture to the soup.
  4. Pour in the sherry and the worcestershire sauce.  Cook fro 30 minutes.
  5. Add the potatoes and the cup of water and simmer for 20 minutes. 
  6. Serve with a dollop of sourcream.
  7. Remove from heat and stir in the lemon juice.  Check the seasoning.

Nov 12, 2006 0

Curried Tomato Soup

  • olive oil
  • 1/2 onion, minced
  • 1 carrot, diced
  • 1 stalk celery, minced
  • 1 1/2 tsp curry powder
  • 3 small cinnamon sticks
  • 2 bay leaves
  • 1 tsp whole cloves
  • 1/2 tsp pepper
  • salt
  • 7 cups chicken stock
  • 7 oz. tomato paste
  • 2 tbsp almonds
  • 3/4 cup heavy cream
  1. Heat 1 tbsp olive oil in a dutch oven.  Add the onion and saute for 3 minutes.  Add the carrot and the celery and saute for 5 minutes.  Add the curry powder, cinnamon, bay leaves and pepper.  Cook for 3 minutes.
  2. Stir in the tomato paste.  Add the broth and the almonds.
  3. Bring to a boil, reduce the heat, simmer for 1 hour. Remove the bay leaves, and the cinnamon sticks.
  4. Pour into a blender and puree until smooth.
  5. Return to the pot and season with salt to taste.
  6. Stir in the cream and heat through without boiling.
  7. Serve.

Nov 12, 2006 0

Sauerkraut Soup

  • 5 slices bacon, diced
  • 1 small onion, minced
  • 2 lb sauerkraut, drained
  • 3 medium potatoes, peeled, grated
  • 4 frankfurters, sliced on a slant
  • 1 1/2 qts beef stock
  • 1 1/2 tbsp tomato paste
  • 2 tsp paprika
  • salt and pepper
  • 3 tbsp fresh dill, minced
  • redwine
  • 1 cup baked ham, coarsely chopped
  • sourcream
  1. In a dutch oven fry the bacon until crisp.
  2. Add the onion and saute until tender.
  3. Add the potatoes and the sauerkraut.
  4. Stir in the beef broth and the tomato paste.
  5. Season with 1/2 tsp salt and 1/2 tsp pepper.  Stir in the dill.
  6. Bring to a boil, cover, and reduce the heat to a simmer for 45 minutes.
  7. Add the ham and cook 10 minutes.
  8. Serve with a dollop of sourcream and a splash of red wine.

Nov 11, 2006 0

Dill Pickle Soup

  • 4 large dill pickles, diced
  • 2 tbsp flour
  • 2 tbsp butter
  • 3 1/2 cups chicken stock
  • 1/3 cup pickle liquid
  • 2 1/2 cups potatoes, boiled, cubed
  • 1 cup sourcream
  • salt and cracked pepper
  1. Toss the pickles in the flour.
  2. Melt the butter in a dutch oven.  Saute the pickles for 3 minutes.
  3. Stir in the chicken stock and the pickle liquid.
  4. Add the potatoes and simmer 15 minutes.
  5. Stir in the sourcream and heat without bringing to a boil.
  6. Season to taste.
  7. Serve.

 

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