Thai Coconut Chicken Soup

http://www.foodnetwork.com/recipes/tyler-florence/thai-coconut-chicken-soup-recipe/index.html

Thai Coconut Chicken Soup

Recipe courtesy Tyler Florence

Show: Food 911Episode: Soups on!

• RECIPE
• COMMENTS & REVIEWS(45)

• Cook Time 1 hr 30 min

• Level Intermediate

• Yield 2 quarts

Ingredients

• 1 quart chicken stock, recipe follows
• 1 stalk lemon grass, white part only, cracked open with the flat side of a knife
• 3 kaffir lime leaves, fresh or dried, hand torn
• 1 (3-inch) piece fresh ginger, peeled and thinly sliced
• 2 small Thai chilies, halved lengthwise
• 2 garlic cloves, crushed
• 1 (13-ounce) can unsweetened coconut milk
• 2 tablespoons Thai fish sauce (nam pla)
• 1 1/2 teaspoons sugar
• 1 (8-ounce) can straw mushrooms, rinsed
• 4 limes, juiced
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground pepper
• 1/4 cup chopped fresh cilantro leaves

Directions

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Yield: 4 servings

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme leaves
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Brie En Croute

http://www.foodnetwork.com/recipes/paula-deen/brie-en-croute-recipe/index.html

Ingredients

• 1 sheet frozen puff pastry, pre-packaged
• 1 tablespoon unsalted butter
• 1/2 cup walnuts
• 1/8 teaspoon ground cinnamon
• 1 (8-ounce) wheel Brie
• 1/4 cup brown sugar
• 1 egg, beaten
• Crackers, for serving

Directions

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

Mosaic Chicken Terrine

http://www.foodnetwork.com/recipes/paula-deen/mosaic-chicken-terrine-recipe/index.html

• Cook Time 1 hr 20 min

• Level Intermediate

• Yield 12 to 14 servings

Ingredients

• 2 eggs, lightly beaten
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon seasoned salt
• 1 1/2 pounds boneless chicken breast halves
• 2 cups grated Parmesan
• 1 (14 1/2-ounce) can artichoke hearts, drained and cut in half
• 6 slices mortadella, salami, or prosciutto
• 12 to 16 fresh basil leaves or 8 spinach leaves
• 1 cup mayonnaise
• 1/2 clove garlic, minced
• 1 teaspoon fresh dill weed or 1/2 teaspoon dried
• 1 teaspoon chopped parsley
• Buttery crackers, for serving

Directions

Preheat oven to 350 degrees F.

In a small bowl, beat the eggs and add the lemon pepper and salt. Dip the chicken breasts into the egg mixture and then in the Parmesan. Dip the artichoke hearts into the egg and then the Parmesan.

Line a large loaf pan with parchment paper, and place a layer of chicken breasts on the bottom of the pan. Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with artichoke hearts, then with basil leaves, using all of the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover with parchment paper or foil. Place a heavy weight on top of the terrine while baking to compress the layers. Place the loaf pan in a larger pan and pour in water to make a water bath. Bake for 1 hour 20 minutes.

Let the terrine cool completely at room temperature, then refrigerate in pan for several hours or overnight.

In a bowl, combine the mayonnaise, garlic, dill weed, and parsley and blend with a spoon. Chill the mayonnaise mixture.

To serve, carefully turn the terrine out of the pan onto a platter and slice 3/4-inch slices. Serve with chilled mayonnaise mixture and buttery crackers.

Edamame Salad

http://www.rockymountainnews.com/news/2007/mar/21/wild-oats-edamame-caviar/

Easy Edamame Salad

Serves: 4

3 tablespoons basil pesto

3 tablespoons rice wine vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons salt

1 package (16 ounces) frozen shelled edamame

8 ounces frozen sweet corn

1/2 red bell pepper, small dice

1/4 cup red onion, finely chopped

1/3 cup pine nuts, toasted

Salt and pepper, to taste

• In a large mixing bowl, whisk together the first three ingredients. Set aside.

• Bring 6 cups water to a boil; add the 2 teaspoons salt.

• Add the edamame and corn, return water to a boil and cook for 2 minutes. Drain well.

• Add drained edamame and corn to the bowl of dressing.

• Add remaining ingredients and toss mixture to coat evenly.

• Season with salt and pepper.

• Note: Chill for at least 2 hours before serving.

Nutritional information per serving: 383 cal., 24 g fat (3 g sat.), 4 mg chol., 28 g carb., 1287 mg sodium, 7 g fiber, 19 g pro.

White Chocolate Fudge Recipes

CALIFORNIA WHITE CHOCOLATE FUDGE

2 c. sugar
3/4 c. sour cream
1/2 c. butter
1 (12 oz.) white chocolate, coarsely chopped
1 (7 oz.) jar Kraft marshmallow creme
3/4 c. chopped walnuts
3/4 c. chopped dried apricots

Combine sugar, sour cream and butter in heavy 2 1/2-3 quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in white chocolate until melted. Add remaining ingredients, beat until blended.

Pour into a greased 8 or 9 inch square baking pan. Cool at room temperature. Cut into squares. Makes 2 1/2 pounds.

WHITE CHOCOLATE FUDGE

INGREDIENTS

• 1 (8 ounce) package cream cheese
• 4 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 12 ounces white chocolate, chopped
• 3/4 cup chopped pecans

DIRECTIONS

1. Grease an 8x8 inch baking dish. Set aside.
2. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
3. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
4. Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

WHITE CHOCOLATE FUDGE

• 2 (3 ounce) packages cream cheese, softened
• 1 (16 ounce) package powdered sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 1 (12 ounce) white chocolate baking bar, melted
• 1 cup chopped pecans, toasted

Directions

1. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.

2. Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.

3. Stir in chopped pecans.

4. Spread into a buttered 8-inch square baking pan or dish.

5. Cover and store in refrigerator.

WHITE CREAMY FUDGE from Martha Stewart

Makes about 4 dozen 1-inch hearts

• Canola oil for the pan and cutters
• 1 1/4 cups milk
• 3 1/2 cups sugar
• 8 tablespoons (1 stick) unsalted butter, cut in small pieces
• Pink gel food coloring, (optional)

Directions

1. Lightly oil a 9-inch-square pan. (A smaller pan will make the fudge thicker and more difficult to cut.) Place milk in a heavy 12-quart saucepan. Stir in sugar; add butter. Over medium heat, stir constantly, until sugar dissolves and butter melts. Increase heat to medium high, bring to a boil, and cover with lid. Let boil for 2 minutes, and uncover. Do not stir; clip a candy thermometer on side of pan, and let mixture boil, over medium-low heat, until it reaches 240 degrees (the soft-ball stage), 15 to 25 minutes. Meanwhile, prepare an ice water bath.
2. Immediately remove pan from heat, and dip the base of the pan in the ice water for 5 seconds. Let the fudge sit at room temperature without stirring, with the thermometer attached, until the thermometer reads 122 degrees and mixture is lukewarm, about 40 minutes. If using food coloring, add 1 drop. Stir the fudge with a wooden spoon until it changes from glossy to opaque and is thick and creamy, 2 to 5 minutes. Quickly pour into prepared pan. Use piece of plastic wrap to smooth fudge into the pan, creating an even surface. Let cool completely, 2 to 3 hours, and cut with 1/2- to 1 1/2-inch heart cookie cutters. (Oil the cutters with the canola oil inside and out before using.) Fudge will keep, well wrapped in plastic or in an airtight container, up to 1 week.

Paella Cienfuegos

Paella Cienfuegos

2 pounds raw shrimp, unshelled
3/4 cup olive oil
2 1/2 pound to 3 pounds of a broiler-fryer chicken, cut into serving pieces
1/2 pound lean pork, cut into small cubes
1/2 pound chorizo (spanish saugasge) or spicy Italian sausage, sliced
3 cups chopped onion
3 medium garlic cloves, minced
2 cups raw rice
1 teaspoon Spanish saffron
6 cups hot rich chicken stock
4 medium tomatoes, peeled and chopped
6 to 8 frozen artichoke hearts, thawed and halved
1 1/2 pounds small lobster, cooked
12 fresh clams in scrubbed shells
1 teaspoon whole capers
2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon coriander
3/4 teaspoon oregano
2 cup cooked tiny peas
1 7-ounce can or jar chopped pimientos, drained
1 large can asparagus spears, drained
2 tablespoons minced fresh parsley

In a large heavy skillet heat the olive oil. Saute' the chicken pieces until golden brown. Remove chicken with slotted spoon and keep warm. Add pork cubes and choirzo sliced and saute' until lightly browned. Remove with slotted spoon and keep warm. Add more oil to skillet if necesary and saute' onion and garlic until transparent but not browned. Add rice and saute stirring constnatly until it is golden. Add saffron and hot chicken stock (broth or bouillon). Cook over very low heat, stirring often, until all of the liquid is absorbed.

In a large casserole with cover which has been well oiled, place the chicken, pork and chorizo. Add the rice from the skillet, tomatoes, artichoke hearts unshelled shrimp, chunks of lobster (shell and all), clams in their shells and capers. Stir in a mixture of salt, pepper and coriander and oregano. Stir with care to arrange everything through the rice in the casserole; cover and cook to 350 f. oven 45 minutes. Then mix peas and pimentos carefully through casserole and return to oven for 15 minutes. Serve the paella in its casserole at the table, attractively garnished with asparagus spears and sprinkled with parsley.

Paella

Paella
(Serves 8 to 10)

Ingredients
1 cup olive oil
1 2-pound broiler-fryer, cut into serving size pieces
1/2 cup diced boiled ham or smoky sausage
2 cloves garlic, minced
1 tablespoon, finely chopped onion
2 ripe tomatoes, peeledand coursely chopped
1 1/2 cup pounds fresh shrimp, shelled and deveined
12 small clams in shells, shells scrubbed
1 1/2 teaspoon salt
2 cups uncooked rice
4 cups hot water
1 cup fresh or frozen green peas
1/4 cup coarsely chopped parsley
Few shreds saffron
1 rock lobster tail, cooked and meat cut in pieces or 1 package of frozen crab meat, thawed, drained and bony tissue removed
1- 7 ounce can or white whole pimientos

Directions:

Heat oil in paella or large skillet. Add chicken and ham and cook about 10 minutes, turning chickne to brown on all sides. Add onion and garlic and cook 2 minutes. Add next four ingredients; cover and cook 5 to 10 minutes, or until clam shells open. Remove clams and keep warm

Stir rice into mixture. Add water, peas, parsley and saffron. Cover and cook 25 minutes or cook until rice is just tender, stirringoccassionlly. Mix in the lobster or crab meat, half of the pimiento, and the clams in shells; heat until very hot. Serve garnished with the remaining pimiento.

Note: The ripe olive garnish in the photo is for eye-appeal.