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.