why did the soup picture come out 40 times on the post below and why am i powerless to change it? must be the histamines....

The soup that is saving me

nk goodness for the leftover chicken and carcass of previous post, used it for stock and chix bits for Emeril's tortilla soup. I don't know if it was the chest congestion or cold or what, but this soup tasted pretty much better than heavenly.

Emeril's Quick Tortilla Soup

Recipe courtesy Emeril Lagasse

Prep Time:

ve Prep Time:

--

Cook Time:

45 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

* 2 tablespoons olive oil

* 1 cup chopped onions

* 2 teaspoons chopped garlic

* 1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper

* 1 jalapeno pepper, seeded and chopped

* 1 1/2 teaspoons salt

* 1 1/2 teaspoon ground cumin

* 1/2 teaspoon ground coriander

* 1 tablespoon tomato paste

* 6 cups chicken stock or canned, low-sodium chicken broth

* 1 pound cooked chicken, shredded

* 1/4 cup chopped fresh cilantro

* 2 teaspoons fresh lime juice

* 6 stale corn tortillas, cut into 1/4-inch-thick strips

* 2 cups vegetable oil, for frying

* 1 teaspoon Essence, recipe follows

* 1 avocado, peeled, seeded, and chopped, optional garnish

* Chipotle Crema, optional garnish, recipe below

Directions

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.

Chipotle Crema:

1/2 cup sour cream

1 teaspoon chopped chipotle peppers in adobo sauce

1/8 teaspoon salt

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

Yield: 1/2 cup

Printed from FoodNetwork.com on Wed Feb 24 2010

Brokeback chicken take 2 - an even more perfect bird!!

Tommy "Once again we found ourselves under the boughs of the banyon tree"

Or, in a state of bliss, as he just translated to me, when i said "what does that mean?"

Tonight we had butterfly roasted chix with greek potatoes and mushroom rice. And a nice Chardonnay. Delicious. Eve though I have the plague and am bombarded with histamines, it was still delicious. I think it was so good it even cured me a little.

Greek potatoes....peel 2 large russet potatoes. Preheat oven to 350-

slice potatoes into large chunks. in bowl combine about 1/4 c olive oil, 2 T tomato paste, 1 T oergano, 1 T fresh garlic, and the juice of 1 large lemon. toss with potatoes in a roasting pan, then salt and pepper to taste. Roast @ 350 til knife easily goes through a spud. (about 45 min) Oh they are deelishy.

Rinse the chicken

Backside up, take a pair of serrated scissors, and cut down the middle of the back - cut off al l the spine - reserve to make a chicken stock later with the giblets that sometimes come with the chicken

open up chix like a book

flip over

then,with both palms, push down, like shaitsu, and snap and flatten chicken and perfect you'll have it

Preheat oven to 400

Marinade: let chix sit at room temp for 1 hour w marinade-

4 springs fresh rosemary (from window herb garden)

5 cloves garlic, chopped fine

kosher salt

fresh grnd pepper

baste in olive oil

2-3 T chix stock

1 1/2 fresh squeezed lemon juice

1 (heaping we like oregano) T oregano (dried)

Tommy likes to mix all in a cup, then spread all over the chicken

Bake in preheated oven - we find exactly one hour @ 400 is great....but you want thermometer to read 165-170 in thigh, or juices running clear....

today's chef

Paul Bocuse

Making beef stew

Above, 2 typos...it is 2 1/2 cups (approx) beef broth. not 21!

and, on method, it's "enough beef stock to COVER (not bovver) the meat"

scuse my impatient typings. It's one fab stew. Tastes better if you make it the day before which makes is perfect for dinner parties. Serve over homemade noodles, or smashed potato, or sweet potato.....
ahh the stew...it was delicious!!! on top of smashed potatoes....


Yesterday started stew recipe. i like to let it sit for a day....while it was simmering i got inspired...supposedly Escoffier made the first version of boueff bourguinon in France. I most likely spelled that wrong but i don't care. So i sketched him. Then today, while warming stew sketched Julia. Her stew became famous, too. Now thinnking of printing tea towel series of the great chefs...

Later stew recipe + photos...

pasty party w/Kapa girls and boys

New dining table top we made came out stunning!

Al's recipe, minus the shrooms

Hi Dean, Thanks so much for having us over yesterday. What a great time. You and Tommy are great hosts and your home is so warm & welcoming. Time to shower, then off to Tom & Donna's for the Super Bowl. Take care, Alice Here's the recipe for the sauce I made. Directions: Heat milk, butter, garlic and spices over medium heat. Before boiling occurs, reduce heat, add cream cheese, feta and red onion, stirring constantly. When cheese is smooth, add Parmesan,drained mushrooms and artichokes. Serve over fresh pasta Artichoke Cream Cheese Pasta Sauce CDKitchen http://www.cdkitchen.com Serves/Makes: 4 | Difficulty Level: 3 | Ready In: <> Ingredients: 1/2 cup milk 1/4 cup butter 3/4 cup cream cheese, softened, cut in small pieces 1/4 cup feta cheese, crumbled 1/2 cup Parmesan cheese 3 cloves garlic 1 teaspoon basil 1 teaspoon coarse ground black pepper 1/4 teaspoon oregano 1/2 cup chopped red onion 1 cup sliced fresh mushrooms 1 can (8 oz. size) artichoke hearts, quartered, drained 16 ounces angel hair pasta, cooked, drained