Eggnog Macaroons

This cookies are so delicious that you will make them over and over. There are so many varieties of flavors and fillings that you can mix and match, that makes a great resource to impress your guests!


Ingredients:

- For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)

- For the Eggnog Buttercream:
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (180gr)(6 ounces) unsalted butter, at room temperature
1/4 teaspoon to 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg


Directions:

Prepare the macaroons: In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not over beat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macaroons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

To Prepare the Eggnog Buttercream: Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Add the cinnamon and nutmeg and mix until fully incorporated.

Assembling the macaroons: Grab one macaroon cookie, pipe or spread some buttercream on the middle. Grab another macaroon cookie and cover the icing simulating a sandwich.

If you want more great Christmas Cookies ideas, please visit the following link:  "BRBC" (A compilation of delicious recipes from Chilean bloggers all around the world!) 

Source: Recipe courtesy of "Tartellete"

Liquid Autumn

If you're looking for a silky but full of flavor soup on a cold day, this is your kind of recipe. A friend of mine invited me to eat dinner at her place last Fall and I just simply fell in love with the flavors of this soup. I had to try it on my own! So after, checking and searching here and there, I found this recipe:


Ingredients:

¼ lb (1 stick) butter (113gm)
1 cup roughly chopped onion (230gm)
1 cup peeled, cored and roughly chopped Granny Smith apple (230gm)
1 cup peeled and roughly chopped rutabaga (230gm)
1 cup peeled, seeded, and roughly chopped butternut squash (230gm)
1 cup peeled and roughly chopped carrots (230gm)
1 cup peeled and roughly chopped sweet potato (230gm)
1 quart good chicken stock (1 lt) (I totally recommend homemade)
2 cups heavy cream (480ml)
¼ cup maple syrup (60ml)
Salt and cayenne pepper to taste



Directions:

In a large saucepan over medium-high heat, melt the butter. Add the onions, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally, until the onions are translucent.

Add the chicken stock, and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh sieve into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt, and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve with a hearty bread.

Source: Recipe Courtesy of Patrick O'Connell's Refined American Cuisine

Fetucinni with Clam Sauce

This is one of our favorite "cook in a flash" dish to make. It is so delicious and with ingredients that you usually have in your pantry. Hope you like it. Great to serve for a big crowd, too.


Ingredients:

12 oz. linguine pasta (I personally prefer fresh pasta)
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2-3 cloves garlic, minced
2 (6.5 oz) cans minced clams, juices reserved
½ cup heavy cream (or half-and-half)
1/2 cup white wine
Salt and pepper
Grated Parmesan, minced fresh parsley leaves, for garnish (optional)


Directions:

Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain well.

Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice and wine to the pan, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams and the heavy cream. Season the sauce to taste with salt and pepper.

Pour 1/3 or the sauce to the drain pasta and toss to coat. Serve into warmed serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan and parsley, if desired. Serve immediately.

Source: Adapted - Recipe Courtesy of "Annie's Eats"

Southwest Shredded Chicken 3 Bean Chili

This is a very comforting dish for those cold and rainy days. It is very easy to make and actually you can make it the day before and the flavors will marry even better!

(I have to apologize for the poor quality of my picture. I'll re do it once I make this dish again, I promise!!!)


Ingredients:

4 medium boneless skinless chicken breasts, cooked and shredded
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large bell pepper, chopped
4 cloves garlic, minced
3 14 oz cans chicken broth (I use homemade)
16 oz can black beans, drained
16 oz can red kidney beans, drained
16 oz can Canelli beans, drained
15 oz can Muir Glen Fire Roasted Diced Tomatoes
6 oz tomato paste
1 Tablespoon Tabasco hot sauce
1 Tablespoon fresh lime juice
2 heaping Tablespoons chili powder
1 heaping Tablespoon cumin
1 ¼ teaspoon salt
½ teaspoon fresh cracked black pepper


Directions:

Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. Garnish with sour cream, cheese, scallions, etc.

Source: Recipe Courtesy of "Picky Palate"

Chocolate Candy Cane Cake

I have several recipes from the end of Fall / beginning of Winter that I wasn't able to post by then, hopefully you won't mind to get those in the coming days. Thankfully, the soups, chowders and warm dishes are in season for my friends in Chile!

The recipe I want to share today, it is a very common flavor around Christmas. The flavor combo "Mint + Chocolate" goes extremely well, and you see it in lots of food items, drinks included. I made this cake for an end of the year's party. Hope you enjoy it!


Chocolate Candy Cane Cake


Ingredients:

- For the cake:

½ cup Dutch-processed cocoa powder, plus extra for dusting pans
1½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1¼ cups boiling water
4 oz. unsweetened chocolate, finely chopped
1 tsp. espresso powder
10 tbsp. unsalted butter, softened
1½ cups packed light brown sugar
3 large eggs
½ cup sour cream, room temperature
1 tsp. vanilla extract

- For the filling, frosting and garnish:

8 oz. white chocolate, finely chopped
1 lb. unsalted butter, softened
1 cup confectioners' sugar
1/8 tsp. salt
4 tbsp. heavy cream
2 tsp. vanilla extract
1¾ finely ground peppermint candies, plus extra whole candies for garnish

*I made three 9-inch cake layers, and increased the amount of cake batter by 50%. I made the regular amount of filling and frosting called for in the recipe, and it was just enough. (as suggested by recipe's source)


Directions:

To make the cake: Preheat the oven to 350° F. Grease the edges of three 8-inch round cake pans. (If you decided to increase the cake butter by 50%, you need to grease three 9-inch round cake pans instead). Dust with cocoa powder and tap out the excess. Line the bottom of each pan with parchment or wax paper. Whisk together the flour, baking soda, baking powder and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder and espresso powder together until smooth.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-6 minutes. Beat in eggs one at a time, scraping down the bowl between additions. Beat in the sour cream and vanilla and mix until incorporated. Reduce the mixer speed to low and mix in the dry ingredients in three additions alternately with the chocolate mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated.

Divide the batter evenly into the prepared pans, and smooth the tops with a spatula. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15-20 minutes, rotating the pans halfway through baking. Cool the cakes in the pans for about 10 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and peel off the parchment paper. Turn the cakes right side up and allow to cool completely.

To prepare the filling and frosting: Melt the white chocolate in the top of a double boiler until smooth. Set aside and let cool until no longer warm to the touch. In the meantime, beat the butter on medium-high speed in the bowl of an electric mixer about 30 seconds. Add confectioners' sugar and salt, and beat at medium-low speed, scraping down the bowl once, about 1 minute. Add the cream and vanilla and beat on medium speed just until incorporated, about 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl as needed. Transfer half of the mixture to a separate bowl and stir in the cooled white chocolate until smooth. Add ¾ cup of the ground peppermint candies to the remaining frosting.

To assemble the cake: Place one cake layer on a cardboard cake round or cake platter. Spread half of the peppermint frosting over the cake. Top with another cake layer and spread evenly with the remaining peppermint frosting. Top with the final cake layer. Reserve ½ to ¾ cup of the white chocolate frosting in a pastry bag. Frost the top and sides of the cake with the remaining white chocolate frosting. Coat the top and sides of the cake with the remaining crushed peppermints. Use the reserved white chocolate frosting to pipe a decorative border around the bottom edge of the cake, as well as decorative swirls on top. Garnish with reserved whole peppermints as desired.


Source: Recipe courtesy of "Annie's Eats"

New England Clam Chowder

This is one of our favorite chowders. The clams just add so much richness and flavor to the chowder that you will fall in love with this dish (only if you love shellfish). It's great and hearty on a rainy or cold day. Give it a try. You won't regret it :)


Ingredients:

5 pounds small quahogs or large Cherrystone clams, scrubbed and rinsed, open clams discarded
3 slices bacon, cut crosswise into 1/2-inch strips
2 tablespoons unsalted butter
1 medium leek, white and light green parts only, halved lengthwise and thinly sliced crosswise (1 1/4 to 1 1/2 cups)
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 teaspoon minced garlic
3 sprigs fresh thyme
1 bay leaves
1 pounds potatoes, peeled and cut into 1/2-inch cubes
1 cups heavy cream
1/4 teaspoon freshly ground black pepper
3/4 teaspoons salt, or to taste
3 tablespoons cold unsalted butter, cut into half-tablespoon pieces
2 Tbspn. finely chopped fresh parsley
2 Tbspn. finely chopped fresh chives or green onions


Directions:

In a large stockpot bring 1 1/2 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 4 cups of clam broth. If not, add enough water to bring the volume up to 4 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.

Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 1 tablespoon. Add the 2 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.

Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.


Source: Recipe Courtesy of Emeril Laggase - "Emerils Potluck" (Slightly Adapted)

Salted Caramel Popcorn

The perfect snack to share watching an awesome movie!


Ingredients:

2 Tbspn. canola oil
3/4 cup popcorn kernels
2 cups sugar
1 1/4 teaspoons sea salt


Directions:

Spray 2 large, rimmed baking sheets with nonstick cooking spray. Heat the oil in a large heavy pot over medium-high heat until it is hot but not smoking. Add the popcorn kernels and cover the pot. Using pot holders, shake the pot constantly over the heat as the kernels pop, about 5 minutes, or until the kernels stop popping. Immediately spread the popcorn out on the prepared baking sheets.

Stir the sugar, salt, and 1/4 cup water in a small heavy saucepan over low heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush. Increase the heat and boil without stirring, occasionally brushing down the sides and swirling the pan, until the syrup is a deep amber color, about 8 minutes.

Working quickly, drizzle the hot caramel over the popcorn and toss with 2 wooden spoons to coat the popcorn lightly. Be careful not to get hot caramel on your skin! Allow the caramel corn to cool slightly.

Enjoy!


Source: Recipe Courtesy of Curtis Stone - "Relaxed cooking with CS"

Stuffed Roasted Bell Peppers

All the sudden I found 4 bell peppers in my fridge and I had to come up with a dish idea since I just didn't want to freeze them and use them as condiment for other meals. So, I talked to my mom on the phone, and after she gave me a few ideas, I came up with this recipe. My husband absolutely loved them!


Ingredients:

4 bell peppers (red, yellow or green)
1 small onion, chopped
1 large garlic clove, minced
1 stick of celery, diced
1 small carrot, grated
2 Roma tomatoes, washed, seeded and small diced
1/2 lb. ground beef
1 bundle of fresh herbs (parsley, oregano, thyme and a couple basil leaves)
1/2 cup grated Parmesan cheese
1 cup cooked white rice
1/2 cup Shredded cheese (I used sharp cheddar and Monterrey Jack)
1 Tbsp. Olive Oil
Salt and Pepper


Directions:

Preheat your oven to 375ºF.

Wash the bell peppers, dry them well. Cut the top and with your hands get rid off all the cartilages and seeds. Set aside.

In a big pan, heat the olive oil and add the onions, garlic, celery and carrots. Saute them for 5 minutes, then add the ground beef and cook until is brown. Add the herbs (finely chopped). Cook for five more minutes. Season with salt and fresh ground pepper.

Pour the mix on a big bowl and let it cool off a little. Then, add the rice and tomatoes and Parmesan cheese. Mix well and start filling the bell peppers.

Finally, sprinkle the grated cheese on top and put the bell peppers inside of a square pan. Add about 1/4' (half centimeter) of hot water to the pan and bake for 40 minutes.

(*) If you like the peppers really soft, you may need to cover them with aluminum foil and bake them an extra 20 minutes or so.

Serve with a salad (if using as a main dish), or simply use it to complement a delicious protein.

Strawberry - Spinach Crunch Salad

This recipe has become one of our favorite salads for special occasions. It is very simple to make and you can actually have the "crunchy part" made ahead as well as the salad dressing and simply assemble the salad right before serving.


Ingredients:

- For the Salad:

1 box of organic baby spinach
1 c sliced almonds
1 c sunflower seeds
1 package ramen noodles, raw and crushed
1/2 stick butter
4 to 6 strawberries, washed and sliced.

- For the Salad Dressing:

1 cup vegetable or canola oil
1/2 cup red vinegar
1/3 cup honey
2 Tablespoon soy sauce.


Directions:

Melt butter in skillet. Add almonds and ramen noodles. Cook and stir constantly until they are brown. Drain on a paper towel.

Add sunflower seeds to nut mixture. (You'll have enough mix to make at least 3 salads, so use as much as you need and keep the rest in a sealed container)

While the above is cooling, spread the spinach in a big salad bowl or platter. Add about 1/3 of the nuts mix and the sliced strawberries. Right before serving, drizzle dressing to taste.

To make dressing: The best way to mix this is in an air tight container and shake. (I keep mine refrigerated, so next time I need it I simply put it under running hot water to make the oil smooth again)


If you want to "turn the volume up" of this salad, sprinkle some chopped pistachios on top ;-)


Source: Adapted from recipe courtesy of Mendi Walden.

Chicken Picatta

My family loves chicken, so I am always looking for new recipes using this kind of protein. When I saw this one, I totally knew it would be a winner!


Ingredients:

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving


Directions:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.


Source: Recipe Courtesy of Ina Garten - "Barefoot Contessa" - 2007

Happy Mother's Day 2011!!!! / Feliz Dia de las Madres 2011

A few chilean bloggers decided to get together and post a special recipe from our own mothers to celebrate their day. It brought so many sweet memories of my mom, especially now that I am 5,000 miles away from her.

The recipe I wanted to share today in her honor is one of my favorite dishes. "Ceviche de Corvina" Unfortunately I cannot get corvina in here, but I adapted her recipe using Tilapia.

Ceviche is a typical appetizer dish in central Chile (Valparaiso). It is made with fresh fish, shredded or finely chopped, with onions, spices, herbs and lots and lots of lemon juice. It makes my mouth water just to think about it! So, here we go:


Ingredients:

4 Tilapia fillets
1 big onion, finely diced
5 big garlic cloves, minced (I used my microplane zester grater)
1 hand full of parsley leaves, finely chopped
1 hand full of cilantro leaves, finely chopped
Kosher Salt and Fresh ground pepper to taste
4 oregano leaves, finely chopped
1/2 tspn. of ground cumin
1 cup of fresh lemon juice
2 Tbspn. vinegar
2 Tbspn. olive oil


Directions:

Rinse the fish and either shredded with a fork or dice it very finely (I think it is easier to dice it) and set aside in a glass bowl.

Chop the onions, cilantro and parsley leaves, garlic and set aside.

Once your ingredients are ready, start assembling the dish. Add salt, pepper and condiments to the fish (cumin, oregano leaves, vinegar, olive oil and lemon juice). Stir well and let it rest for 30 minutes. Add the onions, garlic, parsley and cilantro. Mix well and let it chill for a couple hours.

Serve with toasted bread slices or crackers.

Enjoy!



For other delicious flavors and recipes made by our mothers, please check these blog entries:

Barato y rico

Canela Kitchen

Chef Potro

Cocina chilena

Cocina de mercado

Cocinarte Chile

Cocoperalta

Cuisine with Chilean flavor

Dejame cocinarte

El punto del caramelo

En guete

En mi cocina hoy

Espacio Culinario

La Brujita de Jengibre

La Cucina del Topino

La sartén y el mango

Let's bake today!

Manjar Malva

Mi diario de cocina

Mundo de Dulcinea

Pity en la cocina

Polin en la cocina

Recetas para todas

Rescatando recetas

Sweet cakes Toronto

Lemon - Basil Potatoes

This is a delicious side dish. Goes really well with grilled chicken, beef or pork. I liked the idea of cooking the potatoes with chicken stock. It made them really flavorful.


Ingredients:

16 baby new potatoes, halved
2 cups low-sodium chicken stock (Homemade is even better!)
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves


Directions:

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil. Re-season if necessary.


Source: Recipe Courtesy of Giada de Laurentis - Everyday Italian

Lobster Corn Chowder

We love chowders in our family. I think because they are chunky and full of delicious veggies. This one is kind of fancy, but tasty! I have to be honest. It takes a while to get to the finish dish, but it is totally worth it. It is a great dish for dinner guests. It yields a lot!


Ingredients:

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn

- For the stock:

6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine

- For the soup:

1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry


Directions:

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)

Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.


Source: Recipe Courtesy of Ina Garten - "Back to Basics"

Tornadoes hitting Alabama

Dear friends,

This post is not food related. But, I have to share it. The afternoon / early evening of last Wednesday, several violent tornadoes hit our State. Our family is fine, but thousands of others are not. Please pray for our city. So many children, lost their parents, houses completely swept away from their foundations. Here are a few pictures and videos, that really do not make justice to the whole pain, devastation and suffering that many folks are going through...