Saturday, October 29, 2011

Potage Bonne Femme (Potato Leek Soup)

adapted from "From Julia Child's Kitchen"

3 tablespoons butter
3 cups of thinly sliced or minced leeks (white part only), or onion, or combinations of both if desired
3 tablespoons flour
2 quarts chicken stock
4 cups of diced peeled potatoes
1 teaspoon salt, white pepper to taste
1/3 to 1/2 milk, heavy cream or sour cream
3 tablespoons minced fresh chives or parsley

Melt butter over moderate heat, add leek & onion mixture, cooking slowly for 5 minutes. Do not brown. Blend in flour, again do not brown. Remove from heat, cool for a minute or two. Gradually beat in 1 cup of chicken stock (from the 2 quart total). Blend thoroughly with the flour and leek/onions. Add remaining chicken stock.

Add salt, pepper and potatoes. Bring to boil and simmer partially covered for 40-50 minutes until vegetables are tender. Remove from heat, prior to serving stir in cream by spoonful and top with chives or parsley.

Mash the vegetables with a fork in the pan or potato masher. For a smoother texture put through medium blade of a food mill.

For ease you can place the leeks and onion mixture in food processor and pulse to about 3/8". Potatoes can be chopped in the food processor separately as well.
For a smooth texture upon the completion of cooking, I used an immersion blender.

Thursday, October 27, 2011

Slow Cooker Honey Hoisin Chicken


2 1/2 pounds boneless skinless chicken thighs
1/4 cup soy sauce
1/4 cup honey
1/4 cup hoisin sauce
1/4 cup white wine


Vegetables of your choosing
2 tablespoons grated fresh ginger
1/2 teaspoon pepper
1/4 cup toasted sesame seeds
4 cups hot cooked brown rice (or white rice)
1/4 cup sliced scallion, green tops included


Place items together in crock pot and cook on low about 4-5 hours. Chicken does not need to be browned beforehand. Keep an eye on your liquid if your cooker's lid does not have a tight seal.

Adapted from

Sunday, October 23, 2011

Creamy Italian Dressing

1 1/2 - 1 3/4 cups mayonnaise (depends on how thick you like it)
1/4 cup white vinegar
3 teaspoons vegetable oil
6 tablespoons white corn syrup
1/2 cup grating cheese
1 1/2 teaspoons garlic powder
2 tablespoons parsley
3 tablespoons lemon juice

Add all to a bowl and mix well.

French Dressing

1 1/2 cups ketchup
3/4 cups mayonnaise
3 tablespoons cider vinegar
3 tablespoons honey
3 tablespoons water
3 tablespoons olive oil
1.5 teaspoons lemon juice

Add all except olive oil to the food processor and mix.
Slowly add olive oil as the processor mixes.

Sunday, October 2, 2011

Tuna Salad

Squeeze juice out of celery, onion and tuna before weighing, if you do not the proportions will be incorrect and your salad very watery.

All measurements by weight

8 oz tuna (4 cans)- squeeze out juice by hand and flake into bowl by rubbing between your palms
4 oz. onions
5 oz. celery
3/4 oz. vinegar
1/4 oz. sugar
6 1/4 oz. mayo

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