Thursday, December 30, 2010

Jerusalem Artichoke Soup

A few months ago my husband made his second trip to Finland for business.
While he was there this last time his colleague made him a home cooked
meal which included Jerusalem Artichoke Soup. Jim said the soup was
excellent and had Mika write down the recipe for us so we could make it
when he got home.

We looked for Jerusalem Artichokes at the market the last two times
we went but we had no luck finding them. Then this past week, while on
vacation, our friends James and Marsha sent us a text message saying
that their Aunt had some Jerusalem Artichokes and they were bringing
them home to us - yipee!

Jim made the soup last night and it was very good!
Here is his colleague's recipe.

Mika's Jerusalem Artichoke Soup with Herb Oil

1kg Jerusalem Artichoke
1/2-1 cup white wine
1/2-1 cup heavy cream
some cooking liquid from artichokes

Clean artichokes and cook in salt water (a lot of liquid) until soft

Take 1 cup of cooking liquid and set aside.

Drain artichokes

Peel the skin off of the artichokes.

Mash coarsely by hand (you can use a potato masher)

Add first 1/2 cup white wine and 1/2 cup cooking liquid

Add salt if needed

Mix and cook couple of minutes in low heat

Add 1/2 cup heavy cream

Mix, If too thick add another 1/2 cup of the cream, cooking liquid, and white wine
but only if needed.

Keep warm

Herb oil sauce:
Olive oil so much that you are able to make thick, runny sauce
Fresh coriander leaves (handful)
Fresh basil leaves (handful)
Fresh parsley (handful)
Salt (just a pinch)
Ground Black pepper (just a pinch)

Use kitchen blender to make the sauce

Add soup to bowls, drizzle 1/2-1 table spoon of herb oil sauce on top of the soup

Save rest of the herb oil and use it for garlic bread.

Thanks to Mika, Marsha and Jim here is the Jerusalem Artichoke Soup.


Caramelized Chipotle Chicken

I have really enjoyed cooking with Chipotle Chiles lately.
They add such a nice,smoky flavor with heat that goes well
with so many dishes. Here is the latest recipe I made with
Chipotle Chiles.

This recipe for Caramelized Chipotle Chicken
is from Epicurious.

1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons packed dark brown sugar
1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces
print a shopping list for this recipe

PreparationHeat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.

Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.

Preheat oven to 450°F with rack in middle.

Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25minutes more.

** I cooked my chiken in one of those oven bags to lock in the flavors.
The chicken turned out great! It was very tender with yummy flavors. As you can tell we really enjoyed the sauce.

Sunday, December 19, 2010

Chocolate Cheesecake

I was watching the TV one evening and caught the
Chocolate Heaven episode by Nigella Lawson.
I sat impressed as I watched her create this amazing
Chocolate Cheesecake. She made it look so easy that I
immediately bookmarked the recipe on my iPhone with
the hope that I would be able follow her directions
and make this marvelous cheesecake.

For the recipe click on this link:

I made this Chocolate Cheesecake recipe ( several weeks ago) and was happy to find that it was fairly easy to make. It is really three steps: the graham cracker crust, the chocolate cheesecake filling and the chocolate sauce topping.

This is a great recipe especially if you are a chocolate cheesecake fan!
It turned out great!