Sunday, March 27, 2016

Cream of Asparagus Soup


EVOO
1 Bunch Asparagus - Chopped, Tips set to the side
1/2 Onion - Chopped
2 Garlic Cloves - Chopped
1/2 tsp Cayenne Pepper
2 Cups Chicken Broth (low sodium)
1 tsp Salt
1 tsp Pepper
2 tbsp Butter
2 tbsp Flour
1 Cup Milk
1/2 Cup Sour Cream

In a medium size pot over med/high heat, add EVOO, enough to cover the bottom.  Add the onions and cook until translucent and slightly brown.  Add in the asparagus and garlic and cook another 5 minutes.

Add the cayenne, salt, pepper. Make sure the asparagus is soft.  Then add in the butter, melt, then flour.  Stir to combine.  Add in milk and sour cream.  Stir to combine.

Simmer about 10 minutes.  Using a blender or immersion blender, blend the soup to a creamy consistency.

Simmer about 5 minutes.  Adjust seasonings.

In a pan over high heat, add about 1 tbsp EVOO, a pinch of salt and pepper. Add in the tips of the asparagus.  Sautee about 1 minute, then add in about 3 tbsp water, cover and cook about 1 minute.

Spoon soup into bowl and garnish w/ asparagus tips, chicken, croutons, red peppers, etc,.

#Cheftainment

Saturday, March 12, 2016

Artisan Bread

 

Ingredients:
1 1/2 Cups White Flour (+ more for dusting)
1 1/2 Cups Bread Flour (Can be made w/ just white flour if necessary)
1 tsp Salt
1 tsp Instant Fast Rising Yeast
1 Cup Hot Water (Hot from the tap is fine, may need to add a few teaspoons more)
1 tbsp Honey (or sugar)

In a large bowl, add the flours, salt, yeast.  Stir to combine.  Add the honey to the water and stir to combine.  Gradually add the water/honey to the flour mixture.

Stir w/ a wooden spoon to combine. Kneed in bowl for about 2 minutes or until smooth and not sticky). Cover bowl w/ plastic and a tight lid and set aside for 8-24 hours. (I do about 24 hours for best results)

Lightly dust w/ flour your counter.  Turn the dough out and gently work it to form a ball (about 1 minute, work as little as possible).  Set aside for 30 minutes.

While the dough sits for 30 minutes, preheat oven to 450 degrees and put the baking vessel in the oven. I used a Dutch Oven.

After 30 minutes take the baking dish out, spray it with cooking spray and place the dough in the center.  Mark an X or other decoration on top of the dough, cover with a lid and place in the oven for 30 minutes. Take lid off and bake another 15 minutes to brown. Misting it w/ water 2x after the lid is off makes the crust more brown and crustier if you desire.

Cool at least 15 minutes and serve.

Enjoy. #Cheftainment