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The Junk Drawer

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Showing posts with label chef. Show all posts
Showing posts with label chef. Show all posts
23 May 2010
<center>Strawberry Shortcake</center>

By KT in , , ,
0
This was served after the eggplant parmigiana. SO GOOD!

I forgot to get the recipe when I left, so you'll have to wait til I go back down to see her.

Jen's all better now! The metal is out of her wrist and she came through surgery just fine.




Strawberry Shortcake

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows


Whipped Cream:
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Directions


1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

2. Preheat the oven to 400 degrees F.

3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

4. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

5. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous 
dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes

 -- I highly recommend using a mixer!! I did this by hand and I can't tell you how tiring it was! 

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<center>Potato-Leek Soup</center>

By KT in , , , ,
0
So I made Potato-Leek soup on Friday. It was my favorite of the week. I say "of the week" because I've made some other great things and it might lose its place at the top!


Potato-Leek Soup

SERVES 4 PREP TIME: 15 MIN TOTAL TIME: 45 MIN

  • 6 medium leeks (about 2.5 lbs), whites only, halved lengthwise and thinly sliced crosswise, cleaned

  • 2 cans (14.5 oz each) reduced-sodium chicken broth

  • 1 baking potato (8oz), peeled and diced
    • Coarse Salt



  • 3/4 cup heavy cream




  • 1/2 cup snipped fresh chives


    • 1 In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon salt. Bring to a boil; reduce the heat to medium-low, and simmer until the vegetables are very tender, 20-25 min.

    2 Working in batches, puree the soup in a blender, transferring it to a clean bowl as you work. (To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid firmly with a dish towel.) Stir the cream into the pureed soup, and season with salt. Garnish with the chives. Serve immediately.

    3 If desired, chill the soup: Cover loosely with plastic wrap and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve the soup in chilled glasses, garnished with chives.

    NOTE: Leeks are dirty!! Cut them up and set them in water. Shake them around and rinse them around. Replace the water until dirt no longer shows up in the bottom of the bowl.

    This soup was fabulous! It made a great rainy day meal and was so easy to make!
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    18 May 2010
    no image

    By KT in , ,
    0
    Since Jen can't use her right arm very well, I've taken on role of chef. We've picked out a few recipes and we're going to the market Saturday to get everything we need. Since I don't often cook, I'm going to document the meals I make and tell you how they worked out!

    Wish me luck that I don't poison myself or Jen...

    Today's lunch:

    Italian Chicken with baked potatoes and veggies.

    Dessert: Healthified Freezy Chocolate-Banana Shake
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