Creamy Cotswold Soup with Bacon

This recipe is quick and easy.  My friend gifted me a soup cook book for christmas.  The market had all the cheeses that one could ask for but I think Cotswold cheese would be good.  However the recipe called for Blue Stilton cheese. I’m going to take Prilosec® before attempting to eat the soup.  I know my body.

Creamy Cotswold Soup with Bacon

4 tbsp. unsalted butter

1 cup chopped leeks (make sure you rinse the sand out 3 - 4 times or more.  you don't want sandy soup!)

1 cup chopped celery

1 lb. Yukon or red skinned potatoes

3 cups chicken stock

½ tsp. rosemary

5 oz. Cotswold cheese (cubed)

½ - 3/4 cup heavy cream

salt and black pepper

Cooked and crumbled bacon to garish

To make the soup, melt the butter in a large, heavy pot over medium heat. Add the leeks and celery, then sauté until softened, about 5 minutes. Add the potatoes, stock and rosemary. Bring to a simmer; reduce heat and cook, uncovered, until the vegetables are very tender, about 20 to 25 minutes.
Transfer and use an immersion blender.  Return the soup to the pot and set over low heat. Whisk in the cheese until it melts, then whisk in the half-and-half. Heat for another minute, then season with salt and black pepper.

Casarecce with Sausages, Cream and Tomato

I haven’t prepared a meal since earlier this month.  Tonight’s meal I want quick and easy.  I haven’t had whole wheat pasta in a long time.  This recipe is slightly adjusted from Epicurious - ©Condé Nast. 

 

Casarecce with Sausages, Cream and Tomato

½ lb. casarecce or cut pasta

2 tbsp. olive oil

1 shallot

2 – 3 garlic cloves

½ lb. thin Italian parsley and Romano cheese sausage, casing removed

15 oz. diced tomato

½ pint of heavy cream

1 tbsp. red pepper flakes

1 tbsp. basil

Salt and pepper

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately. 

served in my new Le Creuset© dish!

 
Read More http://www.epicurious.com/articlesguides/bestof/toprecipes/bestpastarecipes/recipes/food/views/farfalle-with-sausage-tomatoes-and-cream-233707#ixzz2rMZ7fVvh

Sort of Homemade Chicken Soup

i'm sick!  this sneezing and coughing is really f@#ked up.  i haven't been sick in a very long time.
i  mustard enough strength to make chicken soup.  mike has done enough for me so i'm going to get off my ass and start cooking.

it should be known that i didn't go out to shop for this meal.  it's f@#$in' 9F!  so i had to make do with the ingredients i had.

1 lb boneless, skinless breasts, cut in to bite sized pieces
1 cup sliced carrots
1 shallot
1/2 cup parsley
32 oz chicken stock
1 cup water
1 tbsp olive oil
1 tbsp honey
1 tbsp lemon juice
1 tsp white pepper
1 tsp salt
1 tsp basil
1 tsp oregano
1 tsp celery seed
red pepper flakes
1/2 - 1 cup crushed tagliatelle

mix the raw chicken with the oil, honey, and lemon juice to coat.  bake the chicken at 350F for 20 min.

in a large pot, the chicken stock, carrots, shallot, parsley, and water.  add in the white pepper, salt, basil, oregano, celery seed, and red pepper flakes.  then add the chicken.  cook for about 1/2 hour.

add in the crushed tagliatelle and cook for an additional 10 min.

sprinkle Parmesan cheese on individual servings.

Buffalo Wing and Sauce

this adapted recipe in from the food network.  the last time i made buffalo wings must have been 20 years ago.  i remember i made the sauce with butter and Tabasco.  this recipe is slightly different.  the addiotn of the spices and and brown sugar give the wings a richer flavor.  

i was 19 years old when i first had buffalo wings at Niagara Falls.

Buffalo Wings

1 qt vegetable oil
10 whole, fresh chicken wings, cut in pieces (20 wing pieces) 

3/4 stick butter

2 tablespoons brown sugar

1/4 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon salt 

1/2 cup hot sauce (i used Mexican Valencia hot sauce)

Directions

Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 20 - 25 minutes or until crisp. Transfer wings to paper towels to remove excess oil.

Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, and salt.  Stir over low heat until mixture is well blended.

Read more at: http://www.foodnetwork.com/recipes/all-american-festivals/sierras-grandmas-secret-buffalo-wing-sauce-recipe/index.html?oc=linkback