Easy tomato soup kids love and tastes great with less sodium than the canned stuff!Can be made in under and hour and with the sophisticated aroma of Tarragon, even adults love this soup…
This classic blueberry cobbler recipe is a wonderful way to use healthy fresh berries. The perfect dessert recipe for summer dinners.
Learn how to make a delicious chicken mousse appetizer from poached chicken and mushrooms. Perfect for a rustic dinner party.
Smoked Chicken Mushroom Mousse
- 4 medium Poached Chicken Thighs cooled
- 1 cup Heavy Cream
- 1 medium Ciabatta Loaf sliced and toasted
- 2 cups Wild Mushrooms chopped
- 1 medium Shallot chopped
- 1 handful Thyme chopped
- 1/2 cup Dry White Wine
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Liquid Smoke
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- Create Mushroom Duxelles:
- Heat olive oil in a saute pan over medium-low heat.
- Add mushrooms and stir through.
- Add shallot and thyme. Saute for 5 minutes, until the mushrooms are cooked down.
- Deglaze with white wine and scrape up any flavorful bits from the bottom of the pan. Remove from heat.
- Place chicken thighs, mushroom duxelles, liquid smoke, and salt & pepper into a food processor. Process until broken down into a fine paste.
- Add about 1/4 Cup of the cream to the mixture and process. Drizzle more cream through the top of the processor as it mixes. Mix until it reaches a mousse-like consistency-- light but will firmly stand on a spoon.
- Spread onto ciabatta bread. Garnish with fresh thyme and serve.
Chef’s Note: Chicken breasts can be substituted if dark meat is not your best. I personally would not make it with white meat.
Created By: Chef Keith Snow
This is a great way to make a delicious ice cream without using a traditional ice cream maker.
1/2 gallon whole milk,(raw if possible) or use heavy cream.
1 vanilla bean or 1 tsp good vanilla extract (specialty store)
1 cup sugar
1 pint fresh Strawberries, or other berry, (freeze them yourself!)
5 egg yolks from pastured hens
1. In a heavy bottomed non-reactive pot or Dutch oven heat milk over low heat until scalded, DO NOT BOIL!! Scalded is just little bubbles around the sides of your pot.
2. Remove from heat then temper the egg yolks (see below)
3. Add the tempered egg mixture, sugar and vanilla back in, return to heat and cook for 5-10 minutes, stir often, until it starts to thicken.
4. Pour mixture through a fine strainer into a shallow baking dish like a Pyrex rectangle baking dish. Place in freezer.
5. Every 2-3 hours use a fork and scrape the mixture a bit.
When frozen solid, take out of freezer and let sit for about 20 minutes until it starts to melt. Break up into chunks or pieces and run it through the Champion juicer with the sorbet system in place.
6. Alternate frozen strawberries with chunks of frozen ice cream base until all is processed.
7. You may return to the freezer for a harder ice cream or enjoy it soft like a sorbet.
Chef’s Note: A frozen banana is a nice addition. Or omit berries and mix in chunks of dark chocolate after processing and you have a chunky monkey style sorbet. Make sure the banana is included in this alternative recipe.
Tempering: This is a cooking technique that describes how a hot liquid is added to another mixture, usually egg yolks without scrambling them. In a separate bowl add egg yolks, then add a cup of the hot mixture ,quickly whisk for 20 seconds, then repeat 2 more times before adding the tempered eggs back to the hot milk.
* Freeze all Champion juicer parts before making the ice cream.
Try this tasty twist on the always favorite mashed potatoes side dish. Simple way to add some healthy and tasty green asparagus to your meals….
Simple way to use an infused milk and cream mixture to make nice creamy and delicious Yukon Gold mashed potatoes.
2 lbs peeled Russet Potatoes
1 recipe infused milk/ cream SEE BELOW (use any herbs or flavorings you like)
1/4 cup fresh snipped chives
salt and pepper to taste
1. Steam potatoes until tender.
2. If using a stand mixer put steamed potatoes in bowl then add liquid a little at a time being careful not to make them to liquid, or not to over whip them. A bowl with a hand masher works just as well!
3. Add salt and pepper to taste and the chives last.
4. total whipping time should be under one minute to avoid “paste like” potatoes.
INFUSED MILK MIXTURE
2 cups whole milk
2 cups whipping cream or heavy cream
3 garlic cloves peeled and smashed
1 large bunch fresh Thyme
1 stick butter…optional…but an option I would choose every time!
Just walk a bit more…you’ll burn the calories.
1. In a deep sauce pot add liquids and remaining ingredients.
2. Bring to a simmer and steep the mixture at the simmer for about 20 minutes.
3. Use mixture for mashed potatoes and you will be rewarded!
Chef’s Note: This mixture will expand and will boil over and catch fire if left unattended. Do not boil! Do not leave and go watch TV.
Created By: Chef Keith Snow
The classic baked potato dish made with thinly sliced Yukon Gold potatoes, an infused milk mixture with garlic, and some butter, combine to make this awesome holiday classic. In this detailed video Chef Keith Snow demonstrates how-to make au gratin potatoes.
2 pounds Russet potatoes, thinly sliced
2 cups Shredded sharp cheddar or gruyere cheese
1-1/4 cups Organic heavy cream
3/4 cups Whole milk
1/8 tsp Freshly grated nutmeg
1 tsp Black pepper
2 tsp Kosher salt
1. Using a Mandolin, slice the potatoes as thin as you can..put potato slices in water bath to help keep from oxidizing.
2. Dry potatoes in a kitchen towel before assembly.
3. Layer potatoes, cheese and milk mixture until your heavy bottomed baking dish is full.
4. Be sure to season each layer.
5. Bake at 350F until bubbly and starting to brown.
Chef’s Note: Let cool to room temperature for optimal eating enjoyment.
In this short video, Chef Keith Snow demonstrates how to make creamed spinach using organic frozen spinach….
Created By: Chef Keith Snow
This simple cream of broccoli soup is rich and delicious.
2 tablespoon olive oil
1 small white onion
2 cloves garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 whole head broccoli and stems about 5 cups
5 cups veggie broth
3/4 cup frozen drained spinach
1 cup organic heavy cream
1. In a heavy pot over medium heat add olive oil, onions, and garlic, cook for 2 minutes.
2. Add broccoli, veggie broth, spinach and cream, bring to simmer then reduce heat to low, cover and cook 25 minutes.
3. Puree soup with immersion blender or food processor until desired consistency is reached.
4. Adjust seasoning with salt and pepper to taste.
Chef’s Note: Finished soup can be garnished with Parmesan cheese as in video or a dollop of sour cream or a small handful of shredded cheddar cheese.