Creamy Mushroom Soup (made with pork bone stock)

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I have a recent obsession, (not soup, that’s a life long love of mine) it’s Shabu Shabu. For anyone who is unfamiliar, Shabu Shabu is served at Japanese restaurants, and it consists of thinly sliced meat and fresh vegetables that is cooked in boiling broth and served with different sauces; at restaurants it is do it yourself. Fortunately for me, there is a fantastic restaurant for Shabu Shabu, Itchikawa, near my home that has the most amazing broth I have ever had! Pork bone. Its so rich and meaty (also a little fatty 😉 )… Oh so good! So I started taking the left over broth home to cook with, and just as I expected, it makes for an amazing additive.

Today, I made my Creamy Mushroom Soup with pork bone broth in place of chicken stock. Of course, any stock will do just fine, chicken or vegetable for a vegetarian version. I paired it with a seared pork chop. And well, I live in Southern California, so it’s not exactly cold yet… But nonetheless, it made a pretty darn good fall dinner!

Ingredients:

2 leeks, chopped, white and light green parts
1 yellow onion, chopped
1 1/2 lbs mushrooms, sliced (button, baby Bella)
3/4 teaspoon fresh thyme
2 cloves garlic, chopped
3-4 cups stock of choice (pork bone, chicken, vegetable)
1-2 cups heavy cream (add to your preference)
Salt and pepper
Fresh finely chopped parsley for Garnish (optional)

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Simple really… In a big pot or dutch oven: saute onions and leeks for a few minutes before adding mushrooms and thyme and sauteing for about 7 more minutes. Don’t forget to season with salt and pepper during this. Add garlic, cook for about two more minutes. Then add stock or broth and simmer for about 15-20 minutes. At this point, check seasoning. Transfer about 3/4 of the veges to a blender and puree until smooth, add back to pot . Add heavy cream and heat through. Serve and garnish with parsley and cheese if desired.

Enjoy!

© Priscilla Sutton and HotBites.WordPress.com, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Priscilla Sutton and HotBites.wordpress.com with appropriate and specific direction to the original content.

Chicken Piccata and Orzo

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One of the things I love about cooking is we’re able to make a dish our own by having it fit our taste. Like taking a classic and whipping it up the way we want. Add one ingredient or nix another, we play by our own rules in the kitchen! There is usually some trial and error involved…  Sometimes we score and other times perhaps it would have been best to leave it well alone. But either way, it is fun right?!

This is one of my versions of a familiar dish, Chicken Piccata, which basically translates to breaded sauteed chicken in a sauce. I kept mainly to the tradition but did leave out the white wine, simply because I had none; and, to my preference, used an abundance of regular yellow onions instead of shallots. However, on other occasions I do use the ingredients I just mentioned, so don’t think I’m ruling them out!

Here’s how I did it:

Serves 2-4 people

Ingredients:

2 large chicken breasts, cut in half and pounded out to about 3/4 inch thickness

Flour

Salt and freshly ground black pepper

3 tablespoons olive oil

For sauce:

1 small yellow onion, sliced thinly in quarter moons

1-2 cloves garlic, minced

1 1/2 – 2 cups chicken stock

1 1/2 – 2 tablespoons fresh lemon juice

3/4 – 1 cup heavy whipping cream

Salt and freshly ground black pepper

Serve with Orzo (1/2 cup per person)

Start out by seasoning the chicken well with salt and black pepper. Then dip into flour to lightly coat, shake excess flour off. Add to a skillet with oil heated to medium heat. Cook about 5 minutes on both sides or until golden brown on both sides and cooked through. Juices will run clear when done. Remove chicken from skillet and set in warm place.

Add onions to skillet, sprinkle with salt and pepper and allow to cook for about 7 min, or until soft. Then add garlic and cook for 1-2 minutes more being careful not to burn. Add chicken stock and simmer for about ten minutes until the liquid has reduced by more than half. Once reduced add lemon juice and turn heat to low. Allow sauce to cool down and then add heavy cream. If stock is too hot, when added, the cream will separate. Season sauce to taste.

Plate chicken and cooked Orzo and top with sauce. Enjoy!

© Priscilla Sutton and HotBites.WordPress.com, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Priscilla Sutton and HotBites.wordpress.com with appropriate and specific direction to the original content.

Chicken Linguine in a Lemon Garlic Cream Sauce (infused with rosemary)

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It seems I can never get enough pasta lately! I created this recipe one day when my pantry and fridge were running low on food, so I pulled out the ingredients I had and ended up with one of my favorite pasta dishes. That week I probably made it for lunch two more times. There are so many flavors going on in this dish, it’s creamy and fresh tasting from the lemon, and there’s a hint of rosemary to compliment the meatiness of the chicken and stock.

Ingredients: (these may not be exactly precise so you can eyeball it)

Feeds 2-3 people

2 chicken breast cutlets (or pound out 2 small breasts)
1/3 onion, chopped
2-3 garlic cloves, minced
1 1/2 cups chicken broth
2 tablespoons fresh squeezed lemon juice
1 rosemary sprig (leaves attached)
1/4 – 1/2 cup heavy whipping cream
1 cup freshly grated parmesan
Linguine , about 1/2 box
Salt and freshly ground black pepper
2 tablespoons olive oil

Boil water and prepare chicken: heat olive oil in skillet on med-high heat, season chicken liberally on both sides with salt and freshly ground black pepper. Add to hot skillet and cook through and until golden brown, about 2-3 min each side. Remove chicken and set aside. Season boiling water liberally with salt and then add linguine, cook until al dente about 9 min. Add onions into same skillet; cook until fragrant, about two minutes. Add garlic and a pinch of salt, cook, stir occasionally, about 2 min. Add chicken stock and whole rosemary sprig and bring to boil; once the stock is at a boil and the rosemary is fragrant, remove it from the stock; stock should reduce in volume by half or more. Cut chicken into small pieces, do not add yet. Add lemon juice and black pepper to taste (add salt if needed). Turn heat to low and allow to cool for a couple minutes, then add heavy cream (if stock is too hot the cream will seperate). Stir and add chicken to sauce. Check seasoning, add salt and pepper if needed. Add linguine straight to pan and before stirring add parmesan cheese, then mix well. Transfer to serving dish and garnish with some of the parmesan cheese.

© Priscilla Sutton and HotBites.WordPress.com, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Priscilla Sutton and HotBites.wordpress.com with appropriate and specific direction to the original content.