Soups Around the World!

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Last week I had a cooking Event at one of our stores, my sponsor was College Inn Broth.

Plus I wanted to add some seasoning from a local company that is exclusive in our stores, Colonel De’s Seasonings.

So here are the soups that I did and the recipes, I hope you will enjoy and make them 🙂

Irish Garlic Potato Soup

Irish Garlic Potato

Irish Garlic Potato Soup

  • Servings: 6
  • Time: 1hr
  • Difficulty: easy
  • Print

2.25 lb. Klondike Goldust Potatoes, sliced
.75 lb. sweet onion, sliced
3 – 14.5 oz. cans College Inn Chicken Broth
2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness
1 cup half and half
½ tsp. kosher salt or to taste

In stockpot add butter and onions, cook over med-high heat for about 5 minutes.
Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.
Remove from heat, with an immersion blender blend until smooth or leave a little chunky.  If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.
Once blended add back to pot, add salt and add half and half, warm on low and serve.
Optional – Add onions straws and chives for a garnish.

Paired with Guiness Draught Beer

Mexican Pozole Soup

Pozole

Mexican Pozole

  • Servings: 6
  • Time: 1hr
  • Difficulty: easy
  • Print

2 – 15.5 oz. cans hominy
3-4 – 14.5 oz. cans College Inn Beef Broth
3-4 cups shredded pork
3 tsp. Colonel De’s Chipotle Seasoning

Add to a large stock pot broth, hominy, pork and seasonings, bring to a boil and serve with garnishes below:

Shredded cabbage
Radish slices
Chopped onion
Chopped hot peppers
Avocado slices
Lime wedges
Tortilla chips
Chopped Cilantro

Paired with Negra Modelo Beer

 

Avgolemono (Greek Lemon & Chicken Soup)

Avgolemono

Avgolemono

  • Servings: 6
  • Time: 45mins
  • Difficulty: easy
  • Print

64 oz. College Inn Chicken Broth
Shredded chicken breast from whole chicken
2 tsp. Colonel De’s Greek Seasonings
1 cup instant rice
4 eggs
2 tsp. cornstarch
2 Tbsp. water
¼ – ½ cup lemon juice, per your taste
salt to taste

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked.
In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice.  Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break.  Stir mixture into the rest of the soup.  Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

 

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

Pho Bo

 

Pho Bo

  • Servings: 6
  • Time: 3hr
  • Difficulty: easy
  • Print

8-10 cups College Inn Beef broth
1 Colonel De’s Pho soup pouch
1 pkg. rice noodles
sirloin steak, trimmed and thinly sliced, kept raw

Green onions, tops thinly slice
fresh cilantro leaves

Add broth and pho pouch to a medium pot and bring to a boil, then let simmer for 3 hours.

Cook rice noodles as directed and drain.  Place portion of noodles in a large individual soup bowls, sprinkle of green onions and cilantro leaves.

Top that with a few thin slices of raw sirloin, set bowls aside.

Make each garnish plate with below

Bean sprouts, Thai basil leaves, hot sliced peppers, some sriracha and hoisin sauce.

Before serving bring broth up to almost a boil, ladle broth in to your bowls.  And add garnishes to your bowl as you wish. 

Paired with Kirin Ichiban Beer

Hope you Enjoy!!!  Cheers – Chef Amy!!

National Chocolate Cake Day!!!

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So yesterday was National Chocolate Cake Day, and I got the itch to make a
Chocolate Cake and I brought it in for the office today!!!  

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I know they will happy, since this is the second thing I made this week, on Monday
I made a Cinnamon and Walnut Coffee Cake and they all loved that!! 🙂

So I didn’t have my usual ingredients at the house that I have used in my Chocolate cakes before, like
buttermilk or sour cream those things make my cakes moist and I like using them.

So I just followed the recipe on the back of the Hershey’s Cocoa Powder can.

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The only thing I did differently was two things:
1. I used 1 cup of cocoa powder, instead of what it said, (I can’t remember LOL)
2. I used Hot Strong Coffee instead of Hot Water.

I also made it in a bundt pan 🙂 Bake for about 40-50 mins, just until a toothpick is inserted and comes out clean.

The I made Cream Cheese Frosting and that recipe is below 🙂

Adding the chocolate to the cream cheese, butter and sugar (sorry i didn’t take better pictures)

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whipped up altogether 🙂

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frosting!!

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Done 🙂

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now Enjoy!!!

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Chocolate Cream Cheese Frosting

2 – 8 oz. packages of cream cheese, softened
2 stick of butter, softened
1 3/4 – 2 cups powdered sugar
3 oz. unsweetened chocolate
3 oz. bittersweet chocolate
1/4 cup half and half

In a double boiler add chocolate and half and half, stir until chocolate has melted and mixture has before like a thick paste.  Remove from heat and set aside for 10 minutes.

In a large bowl mix cream cheese until fluffy, then add butter and mix until combined and fluffy.
Then add powdered sugar, I only used 1 3/4 cup but if you like it sweeter add more, mix until combined.

The mix in chocolate and continue to mix until all in combined and fluffy.

This recipe covered the bundt cake and I had about 2 cups left over.

Store cake in the refrigerator, let set at room temperature for at least 1 hour before serving.

YUMMY!!! Enjoy!!

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Summer Cooking Class Series!!

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Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

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Grilled Asian Corn with peanuts

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Grilled Watermelon with arugula, feta and balsamic glaze

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Crowd pic

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Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

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Grilled pound cake and pineapple

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Grilled German Potato Salad

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Grilled veggies with garlic couscous topped with basil

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crowd pics

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Zucchini & tomato salad with ricotta, Parmesan and pesto

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Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

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Mango & pineapple salsa

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Crowd Pics

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Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

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Me – having fun with the microphone….I love being on the Microphone 😛 

Chef Amy

One Lovely Blog Award!!

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Recently I was nominated for the “One Lovely Blog Award” by Ka@My Uni Kitchen

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Ka has a terffic blog, he has amazing Recipes, How to Guides and Cooking Tips, so please go over to his
blog and check out all those good things he has to offer 🙂

There are few rules to accepting the award you must tell everyone 7 things about yourself and nominate 15 blogs
for the award.

So here we go 🙂

1. I worked on a cruise ship for 6 1/2 years

2. My first career was in Theater Costuming before going into Culinary

4. I love Hockey

5. I worked for our home town Hockey Team by sewing names and numbers on their jerseys

6.  During the baseball season, I am on call for the Cincinnati Reds and the away teams
      that come into town and play the Reds, to sew their uniforms (sewing names & numbers),
      for any last minute call ups.

7.  The most I was ever paid for sewing 1 single uniform for an away team was $100.00
and 
that was for 1 hour of work, that included the call, me driving to the ball park
(i live very close) 
getting in there sewing the name and number and then 
      back in my car.  🙂  

Bonus – here’s the picture 🙂

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I hope you enjoyed the few things that most of you did not know about me 🙂

 

Here are the blogs that I think are fantastic and I give the “One Lovely Blog Award” too

Suzanne@apuginthekitchen

Gretchen@Feeding My 3 Sons

Ginger@Ginger&Bread

Loretta@Safari of the Mind

Angie@The Novice Gardner

Julie@Hostess At Heart

Michelle@Giraffes Can Bake

Suzi@Beach Blanket Bacon

Jhuls@The Not So Creative Cook

Coco@Crafty Little Coco

Lili@Lili’s Cakes

Max@Dante’s Kitchen

Linda@La Petite Paniere

Ms. Frau@Frugal Hausfrau

Petra@Food Eat Love

Vidya and Chitra I added you as well
I know Ka added you to his blog
but I wanted to let you know I love
your blogs too, so you can consider mine
with his 🙂

Vidya@Traditionally Modern Food

Chitra@Chitra’s Healthy Kitchen

Thank you everyone for checking out my blog!!!

 

 

 

Red Velvet Cheesecake!!! “Fiesta Friday #63”

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“Red Velvet, Red Velvet, send “Cheesecake” right over” LOL

Anyone remember playing “Red Rover, Red Rover” as a kid 😉 if not just google it LOL 😛

Anyway I was trying to start my blog out in a silly kind of way, but there is no silliness when “Red Velvet” is involved 😉

Of course Red Velvet everything starts to come out around Valentine’s Day, and this is around that time I made this delicious cheesecake.

Of course I did share with several friends and I must say I had “zero” complaints 🙂 LOL

So I thought this would be perfect for this week’s “Fiesta Friday #63”, of course our host is Angie@The Novice Gardener her new blog for Fiesta Friday’s is here and her co-host this week are Julianna@Food On Board and Hilda@Along The Grapevine.

So I’d like to thank them for letting me share this recipe 🙂

So without further ado here you go!!

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Ingredients

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Crust –

place biscuits in food processor

 

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Pulse until it becomes fine crumbs

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this is the 1 1/2 cup of the tea biscuits

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Add melted butter and crumbs together

 

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butter & crumb mixture

 

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spray your spring-form pan

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Pour crumb mixture into pan

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with your fingers firmly press crumb mixture into pan
and up the sides about 1 inch

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Filling – cream cheese softened

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blend the cream cheese until smooth

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add eggs one at a time, blending well after each one

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add the sugar

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add sour cream

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add salt & cornstarch

 

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add vanilla

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scrap your bowl

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put about 2 1/2 cup of the filling in another bowl

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add red food coloring and cocoa

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whisk together

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Pour red mixture on top of cream mixture
and give it a swirl and bake

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once its done turn oven off, crack the oven door open
and let cake sit inside for 1 hour

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remove from oven and let cool for 3 hours

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Chill overnight or for at least 3 hours before
cutting and serving

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Its came out just delicious!!!

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Enjoy!!

Red Velvet Cheesecake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Crust:
2 1/2 cups cookie crumbs (graham or flavored)
(I used 1 1/2 cups Cappuccino tea biscuits and 1 cup graham cracker crumbs)
6 Tbsp. butter, melted
1/4 cup sugar

Mix all together in a bowl, in a 9 inch spring-form pan press mixture down on the bottom and up the sides about 1 inch, set aside.

Filling:

2 8oz. bricks cream cheese, softened
1/2 cup sour cream, room temp
3 eggs, room temp
3/4 cup sugar
1/4 tsp. salt
1 Tbsp. corn starch
1 tsp. vanilla
1 tsp. red food coloring
1/4 cup cocoa powder

In a large bowl with a stand mixer or hand mixer, mix the cream cheese until smooth and creamy, add one egg at a time, making sure each is mixed in before adding the next.  Then add the sugar, sour cream, vanilla, salt and then cornstarch, scraping the bowl as needed.

Take 2 1/2 cups of the mixture and add it to a small bowl then mix in food coloring  and cocoa until fully combined.

Pour white mixture into the pan and spread around, then add red mixture and just swirl the 2 mixtures together.

Bake at 350 degrees for 45-60 minutes, edges will be puffed up and slightly brown, turn off oven, leave the door cracked with cheesecake inside for 1 hour.  Then cool at room temp. for about 3 hours, place in refrigerator to chill for at least 2-3 before serving.

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Irish Beer Cheese Soup!!

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Happy St. Patrick’s Day 2015!!!

So in honor of today I have my Beer Cheese Soup recipe for you today 🙂

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I made this soup a couple of years ago when I did a St. Patrick’s Day Cooking Class, I also served Guinness Mac & Cheese, Guinness Black Lager Irish Stew and Guinness Stout Cake Pops 🙂

We all had a great time and everyone loved the food and of course the beer 😉

So before we get to the recipe for the soup, here is what a few of the people over here at the office look like today dressed in their St. Patty’s Day garb 🙂

First let’s start with the man that was named
after this day… Sir Patrick!!

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Here is Connie with her Irish scarf

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Janet and Jennifer have their green on 🙂

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And Kathie and Heather have their head bobs on 🙂

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Kathy in her green

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There are the “Meat” guys in green too 🙂

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Ann has a head bob too

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Margie being silly 🙂

 

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Here is the advertising girls pretty as ever

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And I think Tina wins the prize
as she is all decked out!!!
Her tie lights up too and her head
bob thing does too just can’t tell

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And this is one of ladies that Demo’s
for us in one of our stores, she Dressed
up for the day too 🙂

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So what ever you do today enjoy it and have fun and make some soup!! 🙂

Irish Beer Cheese Soup

  • Servings: 6-8
  • Time: 1hr
  • Difficulty: easy
  • Print

1 cup onions, grated or finely minced
½ cup celery, grated or finely minced
½ cup flour
1 stick butter
1 bottle Harp Beer
3 cups chicken stock
1 tsp. dry mustard
1 tsp. Worcestershire sauce
16 oz. Sharp cheddar, shredded (Tillamook is what I used)
8 oz. extra sharp cheddar, shredded (Cabot Vintage Choice)
2 cups cream
Cooked bacon for garnish
Green onions (tops only), thinly sliced

In a stock pot over medium heat add butter, onions and celery sauté until softened.  Add flour, whisk and cook for about 3 minutes, whisking often.  Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes.  Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted.  Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese.  But nothing extra was needed; garnish each bowl with bacon and green onions.

Let me say the bacon really put this soup over the top, serve with my Harp Beer Bread recipe and you are good to go…Enjoy!!! Cheers!!

Happy St. Patrick’s Day!!!

Here are my Guinness Stout Cake Pops…yummmy!!!

Irish cake pops

Royal Chocolate Biscuit Cake!! Fiesta Friday #58

32 Comments

Welcome to Fiesta Friday #58!!

I want to thank Angie@The Novice Gardener and her co-host for this week are Caroline @Caroline’s Cooking and Elaine @foodbod 🙂

I would like to share my “Royal Chocolate Biscuit Cake”

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This past weekend in the states was the final episode of Downton Abbey Season 5!

My friend Paul and I decided to get together and watch it together and have a little Downton Abbey Dinner.  He bought the Downton Abbey Cookbook so we picked out a couple of recipes to make.

We made Crawley Family Chicken Breasts with Caper Cream Sauce, Lord Grantham’s American Italian: Risotto alla Milanese and Roasted Asparagus with Parmesan.

Of course we had some cocktails too I made “Huckleberry Clover Club’s”  a few pictures of the night 🙂

Oh and Downton Abbey did not disappoint it was just wonderful with happy endings, I cried of course 😛

Our table 🙂

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Huckleberry Clover Club

 

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Our dinner

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I knew the dessert had to be special and for our love of Prince William, I decided to make Prince William’s Grooms Cake, this was his favorite cake growing up.

I saw Carolyn Robb the former chef for the British royal family make this on Good Morning America in December and I was like I have to make that sometime for some occasion.

This was the perfect occasion to make it, here is the original recipe, but this is what I did I changed it slightly.

Ingredients

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Butter in the pan

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golden syrup added

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Melted all together

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the chocolate, vanilla and cocoa

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add the chocolate

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the vanilla

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now the cocoa

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whisk until silky smooth

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biscuits ready

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pistachios and figs

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Mix those together

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pour in chocolate mixture

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mix all together

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my pan

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pour into pan and cool

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rack

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now chilled

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place upside on rack

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melt chocolate with crisco

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pour on top of cake

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spread all over

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cake comb

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melt white chocolate with criso (blurry)

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drizzle over cake

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add maltesers

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Enjoy!!

Royal Chocolate Biscuit Cake

  • Servings: 10-12
  • Difficulty: easy
  • Print

3 sticks unsalted butter
3/4 cup golden syrup
2/3 cup unsweetened cocoa powder
2/3 cup cup semi-sweet chocolate
1 teaspoon pure vanilla extract
1/2 cup shelled pistachios
1/2 cup packed soft, plump dried figs, diced
1 pound digestive biscuits, each biscuit broken into 4 pieces
To Decorate:
1 1/2 cups semi-sweet chocolate
3 Tbsp. white chocolate
1 1/2 Tbsp. crisco & 1 tsp. crisco
small bag of ‘Maltesers’ or ‘Whoppers’

Melt the butter with the golden syrup in a small saucepan. Do not let it boil. Remove from the heat and add the cocoa powder, semi-sweet chocolate and vanilla. Stir until you have a very smooth, glossy mixture.
In a large bowl mix together the pistachios, figs and broken biscuits then pour the chocolate mixture over top and mix well.
Line a round 9 inch cake pan with plastic wrap. Pour the mixture into the tin and press it down well to fit, I did this lightly because I did not want to crush the biscuits. Leave to cool thoroughly at room temperature  for 2 hours before covering and chilling in the fridge for about 3 hours.
When set, remove from the tin, peel off the plastic wrap and place it on a cooling rack lined with wax paper upside down. Melt the semi-sweet chocolate with 1 1/2 tbsp. Crisco and white chocolate and 1 tsp. Crisco separately. Spread the semi-sweet chocolate all over the cake. I used a Triangular Cake Decorating Comb over the top of the cake, then drizzled the white chocolate all over, place the Maltesers around the top of the cake before the chocolate sets.
Store in an airtight container in the fridge, let set at room temp for about 30 minutes before cutting and serving.

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Everyone that got some LOVED IT!!!  You must make this one 😉

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