Chic Classics: Tomato Rice Soup

Do you have a can of store bought tomato soup hidden in the back of your pantry? After you try this recipe you won't I promise. Its easy, delicious and you probably have all the ingredients already in your pantry. So store bought tomato soup buh bye, and hello homemade Tomato Rice Soup. This soup takes 20 minutes to make just a bit longer than warming up the canned stuff. so please give it a try you won't be disappointed you did.

Tomato Rice Soup

1 (48-oz.) can tomato juice

2 cups water

1/2 cup sugar

1 tsp. kosher salt

1/2 tsp. pepper

1/3 cup raw rice

1/2 tsp. dried basil

Place all ingredients in a 4 quart pot. Bring to a boil. Reduce heat to low and simmer about 20 minutes or until rice is tender 

Lemon Cheese Pancakes with Blueberry Compote

Yummmmm! were these good. I was in the mood of a real breakfast this morning, a sit down set the table type of breakfast. I had some lemons just staring at me on the counter this morning and decided they will be the starring role. When life gives you lemons...you gotta make lemon cheese pancakes
Anyone coming over for breakfast? I need an excuse to make these again.

Lemon Cheese Pancakes with Blueberry Compote
Lemon Cheese Pancakes
1 lb. farmer cheese
3 eggs
1 cup flour

2 tbsp. vanilla sugar

3 tbsp. sour cream

1/2 cup sugar

pinch of salt

1 lemon, zest and juice

Mix all ingredients until combined. Drop batter by tablespoonfuls onto a nonstick frying pan brushed with a little oil. Fry on both sides until lightly browned.

Blueberry Compote
1 lemon, zest and juice
1 1/2 tsp. cornstarch
2 cups fresh or frozen blueberries
2-3 tbsp. granulated sugar
2 tbsp. water

In a small bowl, combine the lemon juice and cornstarch and set aside.
In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Let cool to lukewarm and then refrigerate. Serve cool, warm, or at room temperature.

Chocolate Puddles

Can we bet? You can't, and will not just eat one.
Try it, let me know how it works for you. This is my go to chocolate cookie recipe and never disappoints. Rich, dense and oozy gooey chocolaty goodness. Everything you expect in the perfect chocolate cookie.

Reminder: prepare a tall glass of ice cold milk, trust me you will thank me later.

Chocolate Puddles
 2 1/4 cup flour
1 tsp. baking soda
2 sticks margarine, room temperature
3/4 cup packed brown sugar
1/4 cup sugar
1 pkg. instant chocolate pudding
1 tsp. pure vanilla extract
pinch of salt
2 eggs
12 oz. semisweet chocolate chips

Preheat oven to 375 degrees

Cream margarine and sugars, add eggs, salt and vanilla extract continue to mix. Add remaining ingredients just until combined. Use a mini ice cream scoop to form cookies and place on a lined baking sheet. Bake for 8 to 10 minutes. Cookies will look wet and may appear raw but they are perfect. Remove from oven let cool on baking sheet for 5 minutes then transfer to cooling rack.

Chic Classics: Meatloaf Bites

Dare I say I combined the two greatest classics? Let me give you a hint, twirl of your fork and dig into heaps of spaghetti (or like my niece Lily calls it pssssghetti). Then there is the loaf version good old fashioned meatloaf. Nothing more simple, or comforting then these no frills dishes. Why not combine the two? You get the moist center of a meatball yet the sweet crust of meatloaf that we all love. Meatloaf bites even though it is renamed, always best served over pssssgehtti.

Meatloaf Bites
1 1/2 lbs. ground beef
2 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
2 eggs
pinch of crushed red pepper flakes
1/4 cup flavored bread crumbs
2 tbsp. ketchup
2 tbsp, fresh parsley, chopped

Topping:
1/2 cup ketchup
2 tbsp. brown sugar
2 tbsp. mustard
1 tbsp. onion soup mix

Preheat Oven to 400 degrees

Saute onion and garlic in olive oil , until onion is translucent  set aside

Combine remaining ingredients and add onion mixture. Be careful not to over mix

Combine topping ingredients and set aside

 Line a sheet pan with parchment paper, scoop meat mixture with a small ice cream scoop, (so all meatballs will be even in size which will ensure an even cooking time). Brush topping mixture over meatballs. Bake for 20 minutes.

Chocolate Playground

Dessert oh! what a wonderful word. Dessert on its own always the highlight of my meal, but all the rave of dessert duos and trios well count me in. Close your eyes, I'm waiting.... cmon do it... no peeking ... Think not 1, not 2 but 3 desserts on one plate for you to satisfy your sweet tooth.  hmmm! Delicious!!!

Some of my favorites include cinnamon ice cream, apple crunch pie and caramel brittle or Peanut Butter pie with strawberry jelly compote  ( cmon PB+J how bad can that be)? and of course deconstructed strawberry shortcake. Lets break strawberry shortcake down so you get my drift
1- Vanilla Bean Shortcakes 2- strawberry compote 3- custard whipped cream  garnish with fresh strawberries and mint, this way your guests can build their own (I adore interactive desserts more on that later think ice cream bar turned into a trio).  I was faced with a huge dilemma and couldn't decide on just one chocolate dessert . So I created the chocolate playground.
Chocolate hazelnut mousse over crumbled cookies with a snap, crackle pop chocolate shards
Chocolate Brownie Ala Mode Ice Cream pop with peanut brittle
Cointreau Chocolate liquor shot with chocolate straw and orange peel
-Chocolate hazelnut mousse over crumbled cookies with a snap, crackle pop chocolate shard

Chocolate hazelnut mousse over crumbled cookies
Crumbled cookies:
15 chocolate sandwich cookies, finely ground
3 tbsp. melted margarine

Combine melted margarine and ground cookies, set aside
Chocolate Hazelnut Mousse:
1 container toffuti cream cheese
3/4 cup delinut hazelnut spread
16oz. rich whip topping
1 tbsp.vanilla extract
pinch of salt
Whip cream cheese, salt, vanilla and hazelnut spread until combined and creamy set aside, Whip topping until soft peaks. Fold in chocolate mixture into whip. set aside
Snap Crackle Pop shard:
5 oz. semisweet chocolate, melted
1 1/2 cups Rice Krispie cereal
Combine melted chocolate and cereal in large bowl until evenly coated. Spread into parchment lined pan. place in the freezer for 10 minutes. Break into desired shape. store at room temperature
Assembly:
Line the bottom of desired serving dish with chocolate crumbs, top with chocolate mousse and garnish with fresh raspberry,chocolate shard and fresh mint. Refrigerate until serving

-Chocolate Brownie Ala Mode Ice Cream pop with peanut brittle

Chocolate Brownie ala mode ice cream pop with peanut brittle

Block of homemade brownie
5 oz semisweet chocolate, melted
1 container ice cream
lolly pop sticks or mini dessert forks
peanut brittle for garnish (I use Bakers Choice)
( optional, chopped coconut, sprinkles, chocolate chips)

Assembly:
Cut brownie into bite sized pieces, top with a scoop of your favorite ice cream . Set into freezer for 30 minutes.

Remove from freezer, place mini dessert fork, or lolly pop stick into ice cream scoop. Dip into melted chocolate to coat evenly garnish immediately with peanut brittle

Cointreau Chocolate liquor shot with chocolate straw and orange peel
Chocolate liquor
orange liquor
orange peel
chocolate cigar (presidor or shufra brand)

Take equal parts chocolate and orange liquor pour into glass serving cup, garnish with cigar and orange peel

Kani Salad

You know when your grocery shopping minding your own business, and you see someone glancing in your cart? Then asks " So what are you planning to make with that", or have you ever tried this ingredient? Well if those particular shoppers annoy you, then steer clear of me in the supermarket. I am one of those shoppers.  Out of the corner of my eye I notice a women reaching for kani in the freezer section at my supermarket this week. I knew this was my golden opportunity,  I  was thrilled I always wanted to know how to make homemade Kani salad.  So as my usual pick up line goes... How do you use this ingredient? (at this point if I'm with my husband shopping, he usually dashes to a different aisle dying of embarrassment from his wife, harassing grocery shoppers) anyways where was I ? Oh yes kani, so she was willing to stop and chat right there in the frozen veggie aisle. I whip out my trusty blackberry and start taking notes she explained the whole deal. Kani-imitation crab meat originating from Japan..... Bottom line I scored a recipe which is a home run from me, went home and got to work did some rearranging to Mrs. R recipe and I think I got it right.

Kani salad, there is not much more to say its cool, crisp, spicy, and light a great addition to any meal or as a light lunch. It's on my shabbos menu this week thought it would be a great new accompaniment to the traditional gefilta fish .

 Kani Salad
Salad:
4 cucumbers, peeled and shredded, squeeze in dish towel to remove all access water
4 carrots, peeled and shredded
1 bunch scallions, thinly chopped
4 sticks of kani, squeeze in dish towel to remove all access water then thinly shred

Garnish:
 1/4 cup panko bread crumbs or toasted sesame seeds

Dressing:
1/4 cup mayonnaise
1 tsp. sriracha
1 tsp. sugar
pinch of salt
Juice of 1 lemon
salt to taste

Mix the dressing ingredients together . Taste for seasoning and set aside.

Place kani, cucumber, carrot and scallions in large bowl, toss with dressing. Best if refrigerated at least 3 hours before serving.

plating:  Top with panko or sesame seeds immediately before serving.

Butternut Squash Soup with Cinnamon Cream and Blue Potato Crisps

Psst, Come Closer, yes you... I have a secret!... shh! ...can we keep this between the both of us? ( I'm infatuated with soup, head over heels in love with it ) Ok I'm making a big stinking deal I know! but its true, on my list of favorite things this is right up there, right next to homemade challah, Cashmere sweaters, Vanilla Bean Ice cream and....  I have a long list but this soup is king of all soups its a fancy one by name, but so simple and elegant its perfection in a bowl, Now without further or due introducing: Butternut squash Soup with Cinnamon cream and Blue potato crisps.

This became one of my favorites it's creamy and rich, but the depth of flavor from the fresh thyme, and the cinnamon cream makes it so airy and light and the crunch  from the crisps its finger licking good. This became a new staple in our home and I'm sure it will in yours as well. Bon Appetite!

Butternut squash Soup with Cinnamon cream and Blue potato crisps
Recipe adapted from: chef Anne Burell
Olive Oil

1 large onion, cut into 1/2-inch dice

2 medium carrots, peeled and cut in 1/2-inch dice

2 ribs celery, cut into 1/2-inch dice

2 cloves garlic finely chopped

Kosher salt
Black pepper to taste

1 large butternut squash, peeled and cut into 1-inch cubes

1 large Idaho potato, peeled and cut into 1- inch cubes

2 cups water

2 quarts chicken stock

1 bundle thyme

2 bay leaves

Cinnamon Cream

1 cup Rich's Whip Topping

1/2 tsp. ground cinnamon

dash of nutmeg

Garnish

Sprig fresh thyme
Terra Chips, blue potato crisps

  

Directions:

Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potato and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes.

Add the stock, water, thyme and bay leaves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.

Remove and discard the thyme bundle and bay leaves, cool the mixture for about 5 minutes and carefully add it to the blender in batches. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
Pour the whip topping, in a large bowl add cinnamon and nutmeg, Whip the cream until it holds its shape in soft peaks, Store in refrigerator until ready to serve.

Plating: Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and blue crisps and sprinkle fresh thyme.

Pomegranate Lacquered Chicken over Sweet Potato Mash with string bean edamame salad

The husband loves chicken, there's nothing I can do about it. No matter what I try, Duck, Lamb, Veal, nada  all my coaxing and urging for him to come to the other team  his loyalty will always be to Mr. Chicken. Needless to say I try every possible way to change it up. As every afternoon goes when I start to put a dish together I go to the pantry and fridge for some inspiration and there on the fridge shelf I spotted it, yup my star of the show, the lead character; Pomegranate seeds.

Now we all know its labor intensive to get those ruby little jewels out of its shell so nothing goes to waste after you put in the work ( I cut the pomegranate in half place in a large glass bowl and tap the back of it with a wooden spoon, and wala they all leave their little nest unblemished and unbruised). So this is how the story begins....In honor of tu b'shvat: Pomegranate lacquered chicken over smashed sweet potatoes with string beans and edamame.
Wait, I know what your thinking, But YES! you CAN do this, take a look closer its your standard chicken potato dinner dressed up for the occasion. Take the time and effort and wow! its worth it. Not only is the dish delicious as a whole but each component is part of the basic recipes I always lean on when I want to put a delicious meal on the table and don't have all day to prepare. Let's begin shall we?

Pomegranate Lacquered Chicken over Sweet Potato Mash with String Beans Edamame salad

Pomegranate Lacquered Chicken
1 whole chicken, quartered
1 large spanish onion, sliced
2 tbsp. olive oil
1/8 tsp. kosher salt
1/8 tsp. cracked black pepper
2 tbsp. garlic, minced
1 pinch dried thyme

Glaze
2 cups pomegranate juice
1 cup orange juice
1 lemon, zest and juice
2 tbsp. honey
3 cloves garlic
1/2 tsp. salt
1/4 tsp. cracked black pepper
1 tsp. red wine vinegar
1 tsp. corn starch

Preheat Oven to 350 degrees
Chicken: Combine, olive oil, garlic, salt, pepper, and thyme set aside, Place chicken over sliced onion in roasting pan. Lift skin and rub olive oil mixture under and on top of each chicken. Bake 1 and 1/2 hours covered.  Brush on with basting brush some reserved glaze on chicken for an additional half hour uncovered. Remove from oven and let rest 5 minutes before serving baste chicken again right before serving.

Glaze: Combine, pom juice, Orange juice, lemon,honey, garlic, salt and pepper in sauce pan. Bring to a rapid boil for 15 minutes, stir along the way to scrape any bits of garlic or lemon that may get stick to the bottom of the pan let the glaze reduce to half. remove from heat add corn starch, whisk thoroughly . return to heat bring to a boil and simmer for 5 minutes. Remove from heat add in red wine vinegar stir and set aside.

Sweet Potato Mash
2 lbs. sweet potato
2 tbsp. margarine, softened
2 tbsp. brown sugar
dash of paprika
salt and cracked black pepper to taste

Sweet Potato Mash: Peel and cut sweet potatoes into 2-inch chunks. Place in large saucepan. Add cold water to cover 1 inch over sweet potatoes. Bring to boil; cover. Cook on medium-low heat 20 to 30 minutes or until tender. Drain. Combine remaining ingredients and mash according to taste (I like to leave it a bit chunky).

Saute String Beans
1lb. string beans, washed and trimmed
1 1/2 tbsp. olive oil
salt and cracked pepper to taste

String Beans: Place olive oil in skillet over medium high heat, toss in string beans and saute for 8 minutes or until tender crisp. sprinkle in salt and black pepper to taste.

Edamame
Bring a pot of water to a boil. Add enough salt so the water tastes as salty as sea water. Add in-shell edamame and cook until beans are tender, about 5 minutes. Drain and remove soy beans from pod or can be eaten whole sprinkled with some salt or crushed red pepper flakes.

Plating: Scoop of sweet potato mash place chicken over top , take some tongs and place string beans against chicken, drizzle some reserved pomegranate glaze, garnish with edamame and pomegranate seeds

Lavender, Lilac, Some Platinum Oh My!

Brr! i'ts cold outside, while the store shelves are stocked with spring wares I turned to them for some shabbos table inspiration this week secretly, hoping, and wishing for spring. Mixing in traditional accents of silver and crystal and a splash of purple, lavender and lilac I'm sure you will agree its screaming for spring. I started with a simple lilac silk cloth and layered with a deeper lavender lacy overlay. By using traditional white china with a platinum border instantly turns up the chic factor. I always find going back to the basics with white china is your best option, firstly the food pops on the white canvas and its your best investment since its so versatile. Finished with crystal goblets, silver flatware, basic white candles, and simply folded some leftover silk fabric through silver monogrammed napkin rings. For a little glitz and glimmer I lined the center of the table with mirrored tablets.


The best part is the layered fabrics can each be used again in various ways, the silk fabric can be used on its own, and the lace overlay will look beautiful with a chocolate brown lining or even a basic white. Look around your home you will be surprised how much you will find that will add a little bit of glam to your table making a quiet dinner at home into a special event.

Ebelskvier

Leave it up to my mother for finding the best gadgets and gizmo's for the kitchen , and when she stumbled across this pan at Williams Sonoma I was thrilled. Ebelskvier are a traditional Danish breakfast treat  some what similar in texture to American pancakes crossed with a popover. They can be filled with just about anything chocolate hazelnut filling, custard , lemon curd,  jam, dried fruits and then of course savory  cheddar and spinach, cremini mushroom with onion jam and fresh thyme, lox and dill to name a few delish! combinations. The options are endless. Begin with your basic pancake batter recipe and fill the allotted sections with the mixture 1/2 way then add your filling, finish again with the batter. When one side turns a puffy light brown you flip it and remove with toothpicks (so not to deflate the gooey goodness).  

These delectable little pillows are sinful, they are light and airy with a touch of sweetness from the filling and a great addition to my recipe repertoire... I was just wondering Ebelskvier where have you been all my life ?  I made some coffee, set the table.... and Breakfast is served.