Here we go!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
Recipe Reviews - Issue #115 - Feb. 2016
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Here we go!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Yesterday I went to access the new edition online and discovered my subscription had expired! I renewed and was pretty excited about some of the recipes, but can't remember which ones. I think this looks like a good issue.
12-16-2015, 10:47 PM
Re: Re: Recipe Reviews - Issue #115 - Feb. 2016 by karyn (Yesterday I went to ...)
This is the potato and cheese soup with chorizo and poblano. Delicious! I would make it again, but cut the recipe in half, it makes a lot.
12-16-2015, 11:15 PM
Re: Re: Recipe Reviews - Issue #115 - Feb. 2016 by losblanos1 (This is the potato a...)
Looks yummy, Blane! I need to look at that recipe!
Daphne
Keep your mind wide open.
12-17-2015, 02:53 AM
Re: Re: Recipe Reviews - Issue #115 - Feb. 2016 by Gourmet_Mom (Looks yummy, Blane! ...)
That's right up my alley, Blane. Would you post that recipe, please?
If blueberry muffins have blueberries in them, what do vegan muffins have?
12-17-2015, 08:57 AM
Re: Re: Recipe Reviews - Issue #115 - Feb. 2016 by labradors (That's right up my a...)
Here you go Rob.
Potato & Cheese Soup with chorizo & poblano Lime juice adds brightness to the soup and helps all the ingredients shine. But to keep it from becoming bitter tasting, be sure to add it at the end of cooking. Makes 6 servings (10 cups) Total time: 1 hour CHAR: 4 poblano chiles MEANWHILE, COOK: 1 lb. Mexican pork chorizo, casing removed MELT: 4 Tbsp. unsalted butter 1 cup diced onions 2 Tbsp. minced fresh garlic 2 tsp. each hot chili powder and ground cumin 1 tsp. ground coriander 2 Tbsp. all-purpose flour STIR IN: 4 cups low-sodium chicken broth 2 lb. russet potatoes, peeled and diced 3 cups shredded Mexican four blend cheese (12 oz.) 2 cups half-and-half 1/3 cup fresh lime juice Salt and black pepper to taste Queso fresco cheese Lime wedges Char poblanos over a gas flame on all sides. Transfer poblanos to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and dice poblanos. Meanwhile, cook chorizo in a large pot over medium heat until cooked through, about 10 minutes, breaking up chunks with a potato masher. Transfer chorizo to a paper-towel-lined plate. Melt butter in same pot over medium heat until foamy. Add onions, garlic, chili powder, cumin, and coriander and sweat until onions soften, about 5 minutes. Stir in flour and cook 1 minute. Stir in broth and potatoes; bring to a boil and cook, partially covered, until potatoes are fork-tender, about 15 minutes. Crush potatoes with a potato masher to desired consistency, then stir in cheese and half-andhalf until cheese melts. Stir in lime juice and season with salt and black pepper. Top servings with chorizo, poblanos, and queso fresco; serve with lime wedges. Per serving: 905 cal; 62g total fat (32g sat); 181mg chol; 1337mg sodium; 49g carb; 4g fiber; 41g protein
12-17-2015, 05:28 PM
Re: Re: Recipe Reviews - Issue #115 - Feb. 2016 by losblanos1 (Here you go Rob.[br]...)
Copied! Thank you! My mom would love this one, too. Shall probably wait until after Christmas and New Years to try it, but it could be sooner.
If blueberry muffins have blueberries in them, what do vegan muffins have?
12-22-2015, 08:06 PM
Re: Re: Recipe Reviews - Issue #115 - Feb. 2016 by labradors (Copied! Thank you! M...)
Another winner for C@H Issue #115 - Cod (Sea Bass-no) in Tomato-Pepper Sauce with Kalamatas,
Feta Cheese Garlic Bread I added a side of Couscous with Cannellini and Lemon Zest which went great with the other components. I pull fish at130° - to me 145° is way too long and ruins fish! Prepping all the ingredients (as for an Asian dish) makes this a fast weeknight dinner - ready in a half hour. Wine suggestion – Gewurztraminer, great match with all. I made an entire batch of the feta cheese topping and so glad I did. I bet it would really be good tossed with hot cooked pasta for leftovers. Will certainly make again. Give this dinner a 9 – the flavors really are our favorites.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
12-23-2015, 12:06 AM
Re: Re: Recipe Reviews - Issue #115 - Feb. 2016 by cjs (Another winner for [...)
Looks yummy, Jean! I really need to get my act together after the first of the year and start playing with new recipes!
Daphne
Keep your mind wide open.
12-31-2015, 04:47 PM
Re: Re: Recipe Reviews - Issue #115 - Feb. 2016 by Gourmet_Mom (Looks yummy, Jean! ...)
That looks great Jean.
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