Sorry it has taken me so long to post this. It's been hectic around here. I searched and could not find that this has been reviewed. Hope it meets with specs.
Dinner review will be Monday, May 3rd.
Chipotle Shrimp Soup with Fried Corn Cakes on page 77 of Weeknight Menus from 2006.
I don't have Heidi's permisson to edit this yet, but hopefully she's in agreement to have all together.
Chipotle Shrimp & Corn Chowder with Fried Corn Cakes
[Email]C@H[/Email] Weeknight Menus
Makes 5 1/2 cups
Sauté:
2 strips thick-sliced bacon, diced
Add:
1 cup diced onions
1/2 cup diced celery
1/2 tsp. minced garlic
Stir in:
2 T. all-purpose flour
Deglaze with:
1/4 cup sherry
Stir in; Simmer:
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
2 T. canned chipotles in adobo sauce, diced
2 tsp. chopped fresh thyme
Add:
1/2 lb. medium shrimp peeled, deveined, sliced in half lengthwise
1/2 cup heavy cream
Sauté bacon until crisp in a large pot over medium-high heat.
Add onions, celery, and garlic and sauté 3 to4 minutes.
Stir in flour; cook 1 minute.
Deglaze with sherry, stirring to scrape up the bits on the bottom of the pot.
Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook for 15 minutes.
Add shrimp to soup along with the cream. Simmer 5 minutes to cook shrimp. Serve with Fried Corn Cakes
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Fried Corn Cakes – makes 8 cakes
Stir together:
1 cup yellow cornmeal
1 tsp. kosher salt
1 1/4 cups boiling water
Vegetable oil for frying
Stir together cornmeal, salt, and boiling water.
Heat 2 T. oil in the bottom of a skillet until hot.
Drop by spoonfuls, flatten slightly, and fry both sides.
Add more oil as needed.
[Email]C@H[/Email] note: fry cakes a few at a time until golden brown on both sides.
For dessert, I would like to post my own, and I hope someone tries it.
Italian Creme Custard
2 cups half and half
5 egg yolks, slightly beaten
1/3 cup sugar
1 tsp. vanilla
1/8 tsp. salt
4 oz. ripe red raspberries
Topping:
1 8-oz. package cream cheese, softened
1/3 cup sugar
½ tsp. vanilla
Brown sugar
1. In a small saucepan, scald half and half over medium/low heat until just bubbly, then remove from heat.
2. Meanwhile, in mixing bowl, mix egg yolks, sugar, vanilla, and salt. Whisk until combined. Add a small amount of the hot half and half to temper the eggs. Continue adding the rest of the half and half slowly to the sugar and egg mixture until it is all combined.
3. Line a large rectangular baking pan or roasting pan with a damp dish towel. Place six ramekins (6 oz.) in the baking pan. Place 4 to 6 raspberries in the bottom of each ramekin. Pour custard mixture evenly into the ramekins over the raspberries.
4. Add hot water to the baking dish to come about halfway up the outside of the ramekins to create a water bath. Bake custards in a 325° oven until a knife inserted in the center of the custards comes out clean, about 35-40 minutes.
5. Remove custards from water bath and cool on a wire rack. Refrigerate.
6. Mix together cream cheese, sugar, and vanilla.
7. Top chilled custards with cheese topping and refrigerate again.
8. When ready to serve, sprinkle each ramekin with a bit of brown sugar and microwave for about 40 seconds until the custard is warm. Garnish with more fresh berries, almond slivers, or mint leaves.
You can use sweetened mascarpone cheese for this recipe instead of the cream cheese if you prefer. You can also brulee the brown sugar if you prefer that as well, but I really like the custard warmed in this recipe.
Edited to fix fractions that did not copy and paste correctly.
Dinner review will be Monday, May 3rd.
Chipotle Shrimp Soup with Fried Corn Cakes on page 77 of Weeknight Menus from 2006.
I don't have Heidi's permisson to edit this yet, but hopefully she's in agreement to have all together.
Chipotle Shrimp & Corn Chowder with Fried Corn Cakes
[Email]C@H[/Email] Weeknight Menus
Makes 5 1/2 cups
Sauté:
2 strips thick-sliced bacon, diced
Add:
1 cup diced onions
1/2 cup diced celery
1/2 tsp. minced garlic
Stir in:
2 T. all-purpose flour
Deglaze with:
1/4 cup sherry
Stir in; Simmer:
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
2 T. canned chipotles in adobo sauce, diced
2 tsp. chopped fresh thyme
Add:
1/2 lb. medium shrimp peeled, deveined, sliced in half lengthwise
1/2 cup heavy cream
Sauté bacon until crisp in a large pot over medium-high heat.
Add onions, celery, and garlic and sauté 3 to4 minutes.
Stir in flour; cook 1 minute.
Deglaze with sherry, stirring to scrape up the bits on the bottom of the pot.
Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook for 15 minutes.
Add shrimp to soup along with the cream. Simmer 5 minutes to cook shrimp. Serve with Fried Corn Cakes
----
Fried Corn Cakes – makes 8 cakes
Stir together:
1 cup yellow cornmeal
1 tsp. kosher salt
1 1/4 cups boiling water
Vegetable oil for frying
Stir together cornmeal, salt, and boiling water.
Heat 2 T. oil in the bottom of a skillet until hot.
Drop by spoonfuls, flatten slightly, and fry both sides.
Add more oil as needed.
[Email]C@H[/Email] note: fry cakes a few at a time until golden brown on both sides.
For dessert, I would like to post my own, and I hope someone tries it.
Italian Creme Custard
2 cups half and half
5 egg yolks, slightly beaten
1/3 cup sugar
1 tsp. vanilla
1/8 tsp. salt
4 oz. ripe red raspberries
Topping:
1 8-oz. package cream cheese, softened
1/3 cup sugar
½ tsp. vanilla
Brown sugar
1. In a small saucepan, scald half and half over medium/low heat until just bubbly, then remove from heat.
2. Meanwhile, in mixing bowl, mix egg yolks, sugar, vanilla, and salt. Whisk until combined. Add a small amount of the hot half and half to temper the eggs. Continue adding the rest of the half and half slowly to the sugar and egg mixture until it is all combined.
3. Line a large rectangular baking pan or roasting pan with a damp dish towel. Place six ramekins (6 oz.) in the baking pan. Place 4 to 6 raspberries in the bottom of each ramekin. Pour custard mixture evenly into the ramekins over the raspberries.
4. Add hot water to the baking dish to come about halfway up the outside of the ramekins to create a water bath. Bake custards in a 325° oven until a knife inserted in the center of the custards comes out clean, about 35-40 minutes.
5. Remove custards from water bath and cool on a wire rack. Refrigerate.
6. Mix together cream cheese, sugar, and vanilla.
7. Top chilled custards with cheese topping and refrigerate again.
8. When ready to serve, sprinkle each ramekin with a bit of brown sugar and microwave for about 40 seconds until the custard is warm. Garnish with more fresh berries, almond slivers, or mint leaves.
You can use sweetened mascarpone cheese for this recipe instead of the cream cheese if you prefer. You can also brulee the brown sugar if you prefer that as well, but I really like the custard warmed in this recipe.
Edited to fix fractions that did not copy and paste correctly.