Crêpes:
100g plain flour
25g cocoa powder
1/4 tsp fine sea salt
1 tbsp caster sugar
2 medium eggs, lightly beaten
1 tbsp melted butter, plus a few
knobs for cooking
300ml whole milk
1 tsp vanilla extract
Chocolate sauce:
100g good-quality dark chocolate
(about 70% cocoa solids)
15g unsalted butter
11/2 tbsp clear honey
70ml whole milk
Crème chantilly:
250ml double cream
2–3 tbsp icing sugar
1 tsp vanilla extract
To serve:
4 tbsp flaked or nibbed almonds,
lightly toasted
candied orange zest (see page
102), optional
To serve:
4 tbsp flaked or nibbed almonds,
lightly toasted
candied orange zest (see page
102), optional
For the crêpes, sift the flour, cocoa powder and salt into a bowl and stir
in the sugar. Make a well in the centre and tip in the beaten eggs, melted
butter, milk and vanilla extract. Whisk to combine the ingredients and
form a smooth batter, but try not to overwork the mixture. Leave to stand
or chill for at least 30 minutes.
For the chocolate sauce, break the chocolate into small pieces and place
in a heatproof bowl over a pan of simmering water. Add the butter and
honey and allow to melt, stirring from time to time. Remove from the
heat and gradually whisk in the milk until you have a smooth sauce. If
necessary, warm the sauce slightly before serving.
For the crème chantilly, in a bowl, whip the cream with the icing sugar
and vanilla extract to soft peaks. Cover and chill until ready to serve.
To cook the crêpes, place a non-stick crêpe pan over a medium heat and
add a knob of butter. When melted, tilt the pan so that the butter coats
the base. Add a small ladleful of batter and swirl to evenly coat the base
of the pan in a thin layer. Cook for about 11/2 minutes until the batter is
set and golden brown underneath. Flip over to cook the other side for a
minute. Transfer to a warm plate and wrap in a tea towel to keep warm.
Repeat with the rest of the batter, stacking the crêpes interleaved with
greaseproof paper in the tea towel as they are cooked.
To serve, spread a layer of crème chantilly over one half of each crêpe,
scatter with a few toasted almonds. Fold the plain half of the crêpe over
the filling to enclose, then fold again into quarters. Place one filled crêpe
on each serving plate and drizzle over the chocolate sauce. Scatter over a
few toasted almonds, and if you wish, top with some candied orange zest.
Source: Gordon Ramsay
Saturday, April 7, 2012
Friday, March 30, 2012
Soupe aux Lentilles
- 3 c. à soupe d’huile de tournesol ou autre huile neutre (canola)
- 1 oignon espagnol ou vidalia
- 6 gousses d’ail
- 2 c. à soupe de gingembre frais râpé
- 1 c. à thé de cumin moulu
- 1 c. à thé de poudre de cari
- 1 c. à thé de coriandre moulue
- 1/2 c. à thé de cannelle moulue
- 1/2 à 1 c. à thé de sambal oelek ou tabasco ou cayenne
- 2 tasses de lentilles rouges
- 8 tasses de bouillon de poulet ou de légumes
- 1 boîte 398 ml (14 onces) de tomates italiennes en dés
- 1 boîte de lait de coco
- Le jus de 1 lime
- sel et poivre
- Garnitures :
- Coriandre fraîche
- Noix de coco en copeaux grillés
Dans une casserole, faire suer l’oignon émincé dans l’huile pendant 5 minutes jusqu'à ce qu’il soit transparent.
Ajouter l’ail et les épices. Cuire une minute en brassant.
Ajouter les lentilles, le bouillon et les tomates. Saler et poivrer. Porter à ébullition et réduire le feu au minimum.
Laisser mijoter 20 minutes à découvert. Quand les lentilles sont défaites, ajouter le lait de coco. Vérifier l’assaisonnement. Ajouter le jus de lime.
Servir garnie de coriandre fraîche et de noix de coco grillée.
Dyan Solomon - A la di Stasio
Monday, March 26, 2012
Pineapple Chili Lime Mahi Mahi Skewers
Tasted that during What's for Dinner at Superstore. Really good.
10 ml olive oil
15 ml fresh lime juice
1 small red chili pepper, seeded and finely chopped
15 ml finely chopped fresh coriander
1 ml sea salt
1 ml freshly ground black pepper
280g PC Blue Menu Wild Mahi Mahi, thawed
1 red onion, quartered
chunks fresh pineapple
cocktail tomatoes
Preheat BBQ to med-high heat. Soak bamboo skewers in warm water.
In small bowl, whisk together olive oil, lime juice, chili pepper, coriander, salt and pepper; set aside.
Cut fish into equal cubes. Thread fish, vegetable and fruit pieces onto each skewer.
Set aside half of the marinade; brush remaining marinade over skewers and let stand for 20 minutes.
Place skewers on greased grill. Cook for 6 to 8 min., turning half way. Place skewers on serving platter. Using clean brush, brush with reserved marinade. Serve with a tossed green salad, if desired.
10 ml olive oil
15 ml fresh lime juice
1 small red chili pepper, seeded and finely chopped
15 ml finely chopped fresh coriander
1 ml sea salt
1 ml freshly ground black pepper
280g PC Blue Menu Wild Mahi Mahi, thawed
1 red onion, quartered
chunks fresh pineapple
cocktail tomatoes
Preheat BBQ to med-high heat. Soak bamboo skewers in warm water.
In small bowl, whisk together olive oil, lime juice, chili pepper, coriander, salt and pepper; set aside.
Cut fish into equal cubes. Thread fish, vegetable and fruit pieces onto each skewer.
Set aside half of the marinade; brush remaining marinade over skewers and let stand for 20 minutes.
Place skewers on greased grill. Cook for 6 to 8 min., turning half way. Place skewers on serving platter. Using clean brush, brush with reserved marinade. Serve with a tossed green salad, if desired.
Tuesday, March 6, 2012
Oreo Cheesecake Cupcakes
- 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Makes 30. Adapted from MS.
Monday, February 27, 2012
Poached Pear with Chocolate and Liberté Vanilla Greek Yogurt
Poaching Pears:
60 ml sugar
1 Liter water
15 ml mulling spices
4 pears
Simmer first 3 ingredients in a saucepan for 5 minutes.
Add pears and simmer until barely fork tender. Remove from heat and cool to room temperature.
Chocolate Sauce:
4 pieces Toblerone chocolate (from large bar)
60 ml 35% cream
Melt the chocolate pieces with the cream in the microwave on medium heat for 1 to 2 minutes until the chocolate is melted. Mix well.
Assembling the plates:
Drop 60 ml of Liberté Vanilla Greek Yogurt 0% on each plate. Top with a pear. Spoon chocolate sauce over the pear. Serve.
60 ml sugar
1 Liter water
15 ml mulling spices
4 pears
Simmer first 3 ingredients in a saucepan for 5 minutes.
Add pears and simmer until barely fork tender. Remove from heat and cool to room temperature.
Chocolate Sauce:
4 pieces Toblerone chocolate (from large bar)
60 ml 35% cream
Melt the chocolate pieces with the cream in the microwave on medium heat for 1 to 2 minutes until the chocolate is melted. Mix well.
Assembling the plates:
Drop 60 ml of Liberté Vanilla Greek Yogurt 0% on each plate. Top with a pear. Spoon chocolate sauce over the pear. Serve.
Saturday, February 25, 2012
Thai Peanut Noodles with Chicken
Tonight's Dinner was inspired by Eat Yourself Skinny. Made the recipe with few changes. My son loved it. Here is my version:
1/2 bag rice noodles
2 Tbsp fresh lime juice
2 Tbsp low-sodium soy sauce
2 Tbsp reduced-fat peanut butter
1 tsp Sambal Oelek
2 tsp sesame oil
2 breasts chicken
1/2 broccoli
12 sugar snap peas
1 carrot, sliced really thin (use a mandoline)
1 red pepper, sliced
1/4 cup scallions, sliced
cilantro, chopped (to garnish)
green onions, diced (to garnish)
peanuts (to garnish)
Cook rice noodles according to package directions.
Prepare the sauce: mix the peanut butter, soya sauce, lime juice and Sambal Oelek together. Reserve.
In a wok, warm the sesame oil. Add chicken and sauté until no longer pink. Cut in pieces. In the same wok add 1/2 cup water and all the vegetables. Bring to boil and reduce to medium. Add the chicken and cook another 10 min. Mix in the sauce and stir well.
To serve: You can mix the rice noodles directly into the wok or place the noodles in a plate, add the chicken with vegetables and garnish with cilantro, green onions and peanuts.
Monday, January 30, 2012
Carrot Fennel Soup
What a great soup. Delicious! A repeat in the house.
2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds
Preheat oven to 450°F with rack in lowest position.
Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Cooks’ notes:
•Soup can be made 1 day ahead and chilled.
•Fennel oil can be made 2 days ahead and kept at room temperature.
Recipe Link on:
Epicurious
2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds
Preheat oven to 450°F with rack in lowest position.
Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Cooks’ notes:
•Soup can be made 1 day ahead and chilled.
•Fennel oil can be made 2 days ahead and kept at room temperature.
Recipe Link on:
Epicurious
Tuesday, January 24, 2012
Pain aux bananes et au chocolat de Mathieu Darche
750 mlde farine tout usage non blanchie
10 ml de poudre à pâte
10 ml de bicarbonate de soude
250 ml de beurre non salé, ramolli
500 ml de sucre
2 oeufs
5 ml d'extrait de vanille
4 à 5 bananes mûres, écrasées à la fourchette (625 ml)
250 ml de crème sure
125 ml de cassonade
310 ml de pépites de chocolat
Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F). Tapisser trois moules à pain de 23 x 13 cm (9 x 5 po) de papier parchemin en le laissant dépasser sur deux côtés. Beurrer les deux autres côtés.
Dans un bol, mélanger la farine, la poudre à pâte et le bicarbonate. Réserver.
Dans un autre bol, crémer le beurre avec le sucre au batteur électrique. Ajouter les œufs, la vanille et mélanger jusqu’à ce que la préparation soit homogène. À basse vitesse, incorporer les bananes puis les ingrédients secs en alternant avec la crème sure.
Répartir la moitié de la préparation dans les moules à pain. Parsemer avec la moitié de la cassonade et des pépites de chocolat. Couvrir avec le reste de la pâte et terminer avec le reste de la cassonade et des pépites de chocolat. Cuire au four environ 55 minutes ou jusqu’à ce qu’un cure-dent inséré au centre de la pâte en ressorte propre, mais légèrement nappé de chocolat fondu.
Source: Ricardo
10 ml de poudre à pâte
10 ml de bicarbonate de soude
250 ml de beurre non salé, ramolli
500 ml de sucre
2 oeufs
5 ml d'extrait de vanille
4 à 5 bananes mûres, écrasées à la fourchette (625 ml)
250 ml de crème sure
125 ml de cassonade
310 ml de pépites de chocolat
Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F). Tapisser trois moules à pain de 23 x 13 cm (9 x 5 po) de papier parchemin en le laissant dépasser sur deux côtés. Beurrer les deux autres côtés.
Dans un bol, mélanger la farine, la poudre à pâte et le bicarbonate. Réserver.
Dans un autre bol, crémer le beurre avec le sucre au batteur électrique. Ajouter les œufs, la vanille et mélanger jusqu’à ce que la préparation soit homogène. À basse vitesse, incorporer les bananes puis les ingrédients secs en alternant avec la crème sure.
Répartir la moitié de la préparation dans les moules à pain. Parsemer avec la moitié de la cassonade et des pépites de chocolat. Couvrir avec le reste de la pâte et terminer avec le reste de la cassonade et des pépites de chocolat. Cuire au four environ 55 minutes ou jusqu’à ce qu’un cure-dent inséré au centre de la pâte en ressorte propre, mais légèrement nappé de chocolat fondu.
Source: Ricardo
Thursday, January 12, 2012
Triple Cheddar Potato Soup
2 tbsp PC Fresh churned butter - salted
1 large onion, chopped
2 carrots, chopped
1 small clove garlic, peeled
1 container (900 ml) PC Organics Chicken Broth - Ready to Use
2 Yukon Gold potatoes, peeled and chopped (about 2 1/2 cups)
1 cup beer
1 cup PC Triple Cheddar shredded cheese
4 slices cooked PC Applewood bacon
1. In saucepan, melt butter over medium heat. Cook onions, carrots and whole garlic clove for 10 to 12 minutes or until softened and golden. Stir in broth and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until potatoes are very tender. Stir in beer; cook 1 minute longer.
2. Using immersion blender, purée soup. (Or purée in batches in a blender.) Return puréed soup to medium-low heat. Stir in cheese until it melts. Serve sprinkled with additional cheese and chopped fresh chives, if desired.
Chef's Tip
Crumble up some cooked Applewood bacon for extra flavour.
1 large onion, chopped
2 carrots, chopped
1 small clove garlic, peeled
1 container (900 ml) PC Organics Chicken Broth - Ready to Use
2 Yukon Gold potatoes, peeled and chopped (about 2 1/2 cups)
1 cup beer
1 cup PC Triple Cheddar shredded cheese
4 slices cooked PC Applewood bacon
1. In saucepan, melt butter over medium heat. Cook onions, carrots and whole garlic clove for 10 to 12 minutes or until softened and golden. Stir in broth and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until potatoes are very tender. Stir in beer; cook 1 minute longer.
2. Using immersion blender, purée soup. (Or purée in batches in a blender.) Return puréed soup to medium-low heat. Stir in cheese until it melts. Serve sprinkled with additional cheese and chopped fresh chives, if desired.
Chef's Tip
Crumble up some cooked Applewood bacon for extra flavour.
Thursday, December 8, 2011
Penne alla Vodka
1 tablespoon olive oil
3 garlic cloves, minced
1/4teaspoon red pepper flakes
1(28-ounce) can crushed tomatoes
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 cup vodka
3/4 cup heavy cream
Salt and pepper
1 pound penne pasta
1/3 cup minced fresh basil
1. Bring 4 quarts water to boil in large pot. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add crushed tomatoes and sun-dried tomatoes and cook until slightly thickened, about 5 minutes. Off heat, add vodka. Bring sauce to boil, reduce heat to medium, and simmer until thickened, 12 to 15 minutes. Off heat, stir in cream. Season with salt and pepper to taste; cover and keep warm.
2. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot. Toss sauce and basil with pasta, adding reserved pasta water as needed. Serve.
3 garlic cloves, minced
1/4teaspoon red pepper flakes
1(28-ounce) can crushed tomatoes
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 cup vodka
3/4 cup heavy cream
Salt and pepper
1 pound penne pasta
1/3 cup minced fresh basil
1. Bring 4 quarts water to boil in large pot. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add crushed tomatoes and sun-dried tomatoes and cook until slightly thickened, about 5 minutes. Off heat, add vodka. Bring sauce to boil, reduce heat to medium, and simmer until thickened, 12 to 15 minutes. Off heat, stir in cream. Season with salt and pepper to taste; cover and keep warm.
2. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot. Toss sauce and basil with pasta, adding reserved pasta water as needed. Serve.
Tuesday, August 30, 2011
Nathalie's Melt-in-Your Mouth Chocolate Cake
7 on best quality dark chocolate
14 tbsps unsalted butter
1 1/4 cups sugar (I used 3/4 cup)
5 eggs
1 tbsp all-purpose flour
Preheat oven to 375F
Melt choco-butter in microwave on med heat. Add sugar and allow to cool slightly.
Add the eggs, one by one, stirring well.
Add the flour and incorporate it well.
Line a 8x8 pan with parchment paper.
Bake 22 min. The cake should still be soft in the center.
(make one day before, or in the morning for the evening)
Adapted from Chocolate, Trish Deseine
14 tbsps unsalted butter
1 1/4 cups sugar (I used 3/4 cup)
5 eggs
1 tbsp all-purpose flour
Preheat oven to 375F
Melt choco-butter in microwave on med heat. Add sugar and allow to cool slightly.
Add the eggs, one by one, stirring well.
Add the flour and incorporate it well.
Line a 8x8 pan with parchment paper.
Bake 22 min. The cake should still be soft in the center.
(make one day before, or in the morning for the evening)
Adapted from Chocolate, Trish Deseine
Wednesday, August 24, 2011
Peanut Butter Brownies
Makes 16 brownies
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Use either creamy or chunky peanut butter, but avoid old-fashioned brands with oil on top. To gild the lily, cover these brownies with chocolate frosting (see optional recipe below).
INGREDIENTS
3 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar (I used 2/3 cup sugar)
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup peanut butter (I used Kraft Whipped Peanut Butter)
For the Frosting (Optional)
4 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan. Drop peanut butter in 10 small dollops over batter. Without touching foil lining, run paring knife through batter to create swirls.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
5. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
6. For the frosting (optional): Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours. Cut brownies as directed.
Adapted from CI
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Use either creamy or chunky peanut butter, but avoid old-fashioned brands with oil on top. To gild the lily, cover these brownies with chocolate frosting (see optional recipe below).
INGREDIENTS
3 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar (I used 2/3 cup sugar)
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup peanut butter (I used Kraft Whipped Peanut Butter)
For the Frosting (Optional)
4 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan. Drop peanut butter in 10 small dollops over batter. Without touching foil lining, run paring knife through batter to create swirls.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
5. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
6. For the frosting (optional): Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours. Cut brownies as directed.
Adapted from CI
Monday, February 14, 2011
Tortilla Soup
Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime , cut into wedges
1 Hass avocado , diced fine
fresh cilantro leaves
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
minced jalapeno pepper
Mexican crema or sour cream
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime , cut into wedges
1 Hass avocado , diced fine
fresh cilantro leaves
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
minced jalapeno pepper
Mexican crema or sour cream
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
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