Cream of Asparagus Soup

2 pounds asparagus, I prefer green and thin
1 large onion, chopped
3 T butter
5-6 cups chicken broth
1/2 cup heavy cream
1/4-1/2 t. fresh lemon juice
Cut tips from 12 asparagus 1 1/2 inches from top (if they are thick asparagus cut them in half lengthwise)These will be reserved for garnish.
Cut stalks and remaining asgaragus into 1/2 inche pieces.
Cook onion in 2 T butter in a 4 qt. heavy pot over moderately low hear, stirring until softened.  Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.  Add 5 cups broth and simmer, covered until asparagus are very tender, 15-20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water about 3 minutes.  Drain
Puree soup with immersion blender or pour small batches in food processor.  Stir in heavy cream, then add more broth to thin soup to desired consistency.  Adjust seasonings and whisk in remaining 1T butter.
Add lemon juice and garnish with asparagus tips.
Makes 4-6 servings

Chicken Enchiladas

These are undoubtedly the richest, most sinful, delicious concoction I have run across.  When we made them at the store, we would make at least ten recipes. 

Chicken Enchiladas

2 T vegetable oil
1 large yellow onion, chopped
1 large clove garlic, finely chopped
1/2 bunch cilantro, chopped (leaves only)
1 15 ounce can of tomatoes, processed with juices
2 cups shredded chicken (rotisserie)
2 cans chopped green chilies
1 t. cumin
Salt and Pepper
3/4 pound grated Monterey Jack or Mexican Mix
12-15 corn tortillas
1 cup heavy cream
2 t. chicken bouillon

Saute the onion and garlic in the 2 T oil.  Add cilantro, processed tomatoes with their liquid and green chilies.  Simmer for 5-10 minutes.  Add the  chicken, cumin, salt and pepper. Simmer another 10 minutes.  Fry softly the tortillas, drain them on paper towels.  Put filling in the softened tortillas and roll up.  Add bouillon to cream and disslove over medium heat.  Place the rolled tortillas in a casserole and cover with the heated cream mixture.  Cover with grated cheese and bake 350 for 30 minutes.
The cream will reduce and thicken in oven, combining with the melted cheese.  Serve with red or green salsa.
Serves 6-8

Chocolate Creme Brulee

I must give credit to Peter Brave of Brave New Resturant for this recipe.  In 1998, I went to a cooking demonstration sponsored by the Arkansas Democrat Gazette and Peter Brave was one of the guest chefs.  He prepared a salmon dish at the demonstration, but graciously handed out this recipe.  When I decided to make it, after looking it over, I thought that there was a mistake on the written recipe, so I took it upon myself to call him at his resturant and explain that I thought I had discovered a mistake.  He was very kind and went over the recipe and then went into the importance of a "good chocolate".  I must admit that Nestles or Hersheys is not as good as Ghiradelli in this recipe, but I have used whatever was in my pantry. And he had not made a mistake.

5 egg yolks
1/2 cup packed brown sugar
1/2 t. vanilla
5 ounces good quality semisweet chocolate
1 1/2 pints (3 cups) heavy cream
Mix egg yolks, sugar and vanilla in a mixing bowl.  Heat heavy cream to simmer; add chocolate and stirr until melted.  Temper the chocolate mixture into the egg mixture.  (Temper means to add a small amount of the hot mixture into the egg mixture a little at a time to avoid bringing the temperature up too quickly, which will scramble the egg).  Portion into 8 one half cup baking ramekins and bake in a water bath at 350 for 45 minutes.  Remove from oven and water bath and cool.  Refrigerate and when ready to serve sprinkle with sugar and torch or broil.  If you use a broiler, be very careful to avoid burning.

BLT Dip

Wonderful dip. May be prepared up to 2 days in advance.

10 slices bacon, cooked crisp, drained and cooled
3 Roma tomatoes, seeded and chopped
1 cup mayonnaise
1 T Dijon mustard
1/4 cup minced green onions
1/4 cup minced fresh parsley
6 drops Tabasco
Combine bacon, tomatoes, mayonnaise, mustard, onions, parsely and Tabasco in food processor.  Pulse until chopped, but not pureed, preserving some texture.  Adjust seasonings.  Serve with crisp fresh veggies or melba toast.

Creamy Artichoke Soup

Quick and easy, delicious soup.

Creamy Artichoke Soup

2 T olive oil

2 leeks, white part only, washed and chopped (I have used green onions, about 5 or 6)

1 clove garlic, minced

1 small potato, peeled and chopped

1 (8ounce) package frozen artichoke hearts, thawed

2 cups chicken broth

1/2 t. salt

1/4 t. pepper

2 T whipped cream cheese

2 T chives for garnish

Heat oil in heavy, large pot over medium heat.  Add the leeks or green onions and the garlic and stir.  Add the potatoes and cook for 5 minutes, stirring often.  Add the artichokes, broth, salt and pepper and cook until the vegetabls are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender or food processor in batches, puree the soup.  Add the whipped cream cheese and blend again to combine.

Ladle the soup into bowls and top with chives.

4 servings

Crunchy Caramel Apple Pie

This was all time favorite, especially in the fall when the apples were in season.

Crunchy Caramel Apple Pie

1 9" deep dish pie shell

1/2 cup sugar

3 T flour

1 t. cinnamon

1/4 t. salt

6 cups thinly sliced, peeled tart cooking apples (GrannySmith or Jonathan)

1 Recipe Crumb topping

1/2 cup chopped pecans

1/4 cup caramel ice cream topping

Crumb Topping:

Stir together: 1 cup packed brown sugar

                     1/2 cup flour 

                     1/2 cup quick cooking rolled oats

Using pastry blender, cut in 1/2 cup butter till mixture resembles coarse crumbs. 

Directions

In a large mixing bowl, stir together sugar, flour, cinnamon and salt.  Add apple slices and gently toss until coated.  Transfer the apple mixture to unbaked pie shell.

Sprinkle crumb topping mixture over apples.  To prevent browning cover edges of crust with foil.  Bake 375 for 25 minutes, remove foil and continue 25-30 minutes longer or until top is golden.  Remove from oven and sprinkle with pecans and drizzle with caramel topping.  Cool on wire rack.  

Corn Chowder with Bacon

6 ounce bacon, coarsely chopped

1 large red onion, diced

1/4 cup chopped celery

16 ounce package frozen whole kernel corn, thawed

3 cups whole milk

1 pound red potatoes, scrubbed and cut into 1/2" dice

1/2 cup heavy cream

2 T minced chives

Salt and pepper

Cook bacon over low heat until crisp, about 10 minutes. Drain on paper towel and reserve drippings.  Add onion and celery to bacon drippings and cook until softened.

Puree 1 cup corn with 1 cup milk in food processor.  Add the corn puree to the pan with the remaining 2 cups of corn and 2 cups milk.  Add the potatoes; simmer 20 minutes

over low heat until potatoes are tender.  Stir in cream, chives and bacom  Season with salt and pepper.