Leek and Potato Soup

This hearty dished warmed up the coldest of nights. With temperatures dipping to record lows in our neck of the woods, we were all happy to have this creamy soup on the menu. While the kids weren't too fond of the chopped chives, the adults all agreed it added just the right amount of zip and texture to a surprisingly low fat soup. The odd bit of this recipe is that is gives you the option of either mashing the vegetables with a fork or passing them through a food mill. This two techniques will results in two vastly different textures. If you like your soup on the chunky side, mash with a fork. If you prefer creamy and smooth, use an immersion blender as Sarah did.

Leek and Potato Soup Recipe

INGREDIENTS
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
Salt
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives


INSTRUCTIONS

1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.

3. Off heat, just before serving, stir in the cream by spoonfuls.

4. Pour soup into a tureen or soup bowls and decorate with the herbs.

5. Add a little freshly ground white pepper, if you like.

Shredded Brussels Sprouts and Kale Salad

The whole group is a fan of Brussels sprouts and kale in general, especially this time of year when both are in large supply at Farmers Markets. This dish, however, was a surprise. Typically, we roast, bake, or even grill the little green cabbages  I did a double take when I realized they were thinly sliced and raw. It's a simple recipe that highlights the slightly bitter kale and the crunch of the Brussels sprouts. Jen used less kale than the recipe calls for to even out the Brussels sprouts to kale ratio.

Shredded Brussels Sprouts and Kale Salad Recipe

INGREDIENTS

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper


INSTRUCTIONS

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandolin.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.

Crab Cakes Recipe

In my opinion, the best crab cakes are more crab and less "cake." I want the ratio of filler to crab to be just enough to hold the shape. These beauties are all about the crab and simple enough to be made while some steaks are perfected on the BBQ out back. I made one batch and before the cooled down, they were gone.

Ingredients

1 pound crabmeat, picked free of shells
1/3 cup crushed Ritz crackers
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard (same as ground mustard)
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Flour, for dusting
1/2 cup cooking oil

Directions

1. Preheat oven to 350
2. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.

3. Place patties on a lightly greased cook sheet. 

4. Bake in the oven for 15 minutes. Baking them firms up the patties and helps them stay together a bit.

5. Remove from oven.
6. Heat oil in a large skillet over medium heat. 

7. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 2 to 3 minutes. 

8. Carefully flip crab cakes and fry on other side until golden brown, about 2 minutes.

These were devoured before I could snap pictures! 

These were supper simple and were delicious! I will definitely make these again.

Enjoy!!

Mango Pudding Recipe

If you think of Bill Cosby and J-E-L-L-O when you hear the word "pudding," you and I have at least one thing in common. I will admit the thought of a cool creamy dairy mango concoction made me gag a little. I am a chocolate pudding girl, through and through. If it also makes you a little green for the same reason, think of it as a thick smoothie. After eating it, I've decided it would be very refreshing on a warm summers eve. Or after a heavy meal.

 Mango Pudding Recipe

Gather together:

• 3 mangoes, peeled and divided (who are we kidding? I used a bag of frozen)
• 2 1/4 cups water, divided
• 1/2 cup sugar
• 1 tablespoon unflavored gelatin
• 1/4 cup whipping cream (or skip it, I completely forgot about this until I started writing out the recipe!)

Preparation I am supposed to start this recipe by dicing fresh mangoes...but I bought frozen instead. I have not cooked long enough to truly appreciate dicing anything when you can buy it already diced. 

1. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids. (A fine sieve? This gal doesn't own one. So I just pureed it extra long until there were no visible fibers or chunks). 

2. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute.

3. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. (Your kidding? Ramekins or custard cups? Not in my kitchen. Poured the mixture into 2oz cups I use for my son's lunches)

4. Cover and chill overnight or until set. Top evenly with diced mango. (I skipped this part also. Frozen mango doesn't hold up the same as fresh...I didn't want little slimy bits on top.)

5. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding. (COMPLETELY SPACED ON THIS ONE...served without whipped cream. Opps!)
  

Not too shabby for my first Six Kitchens attempt...

Salt Baked Chicken Recipe

In spite of the name of this dish, it's really not salty. Just juicy and delicious.

Salt Baked Chicken

You will need:

2 1/2 c. boiling water
1 (1 x 2–inch) strip dried tangerine peel
1 (4.5- to 5-pound) roasting chicken
5 1/2 tsp coarse sea salt, divided
1/4 cup finely chopped shallots
2 tablespoons minced ginger
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons sesame oil
2 green onions, cut into 1-inch pieces

1. Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.

2. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.

3. Preheat oven to 425°.

4. Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.

5. Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.

Enjoy!