Here's something fun: send me a recipe of your and I'll give it a different twist and send it back.
4 comments:
Anonymous
said...
Hey Chris
I have a soup recipe that we really enjoy, but also seems like it could be a good base for some variations. I'd like to see what you might do with it!
FYI, I recently used a lovely sauvignon blanc in place of the cooking sherry, adding about half while sauteing the chicken and mushrooms, and the rest just before heating the soup through, all at your suggestion. It was WONDERFUL!
Chicken and Wild Rice Soup
1-1/2 c cooked wild and white rice mixture 3 Tbsp, butter 2 green onions, sliced 1/2 of fresh mushrooms, sliced 1/4 c all-purpose flour 2 Tbsp cooking sherry 1 large clove garlic, minced 1 ob skinned, boneless chicken breast, cubed 1 qt chicken broth 1/2 pint whipping cream or half/half 1 tsp of salt white pepper to taste
In a medium saucepan, heat butter, add chicken, green onions, mushrooms and garlic; saute 5 - 7 minutes. Add flour and cook stirring constantly for 2 minutes. Stir in broth. Bring to a boil, sturring until thickened. Add rice mixture, cream or half and half, and sherry, stirring until heated through. Add salt and white pepper.
Kelly, here is your chicken and wild rice soup all spun up:
Option 1: Prepare the recipe the same except, cut the broth in half, so it will be thicker, leave out the rice because now you'll serve it over pasta ;). You can also add in some cut steamed broccoli for a little color and veg option. You now have a chicken and broccoli pasta. Option 2: Using the same recipe, precook the rice in a separate pan, and set aside. For the bulk, substitute the chicken for 16oz of canned crab meat (real), and substitute the regular mushrooms for shitake, and add 1 medium pepper diced, for color. Saute together, no flour now add the rice and cream, mixture will be very thick, now add some either veg stock or, clam juice just to moisten. Should be able to hold a ball shape, put in fridge and chill, 2 hrs. Take mixture and scoop into equal sized balls, and press lightly into patty approx 1/2in. Place them on a preheated griddle or saute pan, and top with fresh shredded Parmesan, when you flip them, cook the Parmesan topped side until cheese has formed a crust. You now have: Parmesan crusted, wild rice Crabcakes.
Ok, here's another one for you, Chris; Polenta. We love it, particularly after it is allowed to firm up a bit, and I'd be interested in hearing your ideas on dressing it up a bit. What would YOU do with Polenta?
4 comments:
Hey Chris
I have a soup recipe that we really enjoy, but also seems like it could be a good base for some variations. I'd like to see what you might do with it!
FYI, I recently used a lovely sauvignon blanc in place of the cooking sherry, adding about half while sauteing the chicken and mushrooms, and the rest just before heating the soup through, all at your suggestion. It was WONDERFUL!
Chicken and Wild Rice Soup
1-1/2 c cooked wild and white rice mixture
3 Tbsp, butter
2 green onions, sliced
1/2 of fresh mushrooms, sliced
1/4 c all-purpose flour
2 Tbsp cooking sherry
1 large clove garlic, minced
1 ob skinned, boneless chicken breast, cubed
1 qt chicken broth
1/2 pint whipping cream or half/half
1 tsp of salt
white pepper to taste
In a medium saucepan, heat butter, add chicken, green onions, mushrooms and garlic; saute 5 - 7 minutes. Add flour and cook stirring constantly for 2 minutes. Stir in broth. Bring to a boil, sturring until thickened. Add rice mixture, cream or half and half, and sherry, stirring until heated through. Add salt and white pepper.
Kelly, here is your chicken and wild rice soup all spun up:
Option 1: Prepare the recipe the same except, cut the broth in half, so it will be thicker, leave out the rice because now you'll serve it over pasta ;). You can also add in some cut steamed broccoli for a little color and veg option. You now have a chicken and broccoli pasta.
Option 2: Using the same recipe, precook the rice in a separate pan, and set aside. For the bulk, substitute the chicken for 16oz of canned crab meat (real), and substitute the regular mushrooms for shitake, and add 1 medium pepper diced, for color. Saute together, no flour now add the rice and cream, mixture will be very thick, now add some either veg stock or, clam juice just to moisten. Should be able to hold a ball shape, put in fridge and chill, 2 hrs. Take mixture and scoop into equal sized balls, and press lightly into patty approx 1/2in. Place them on a preheated griddle or saute pan, and top with fresh shredded Parmesan, when you flip them, cook the Parmesan topped side until cheese has formed a crust.
You now have: Parmesan crusted, wild rice Crabcakes.
Oh, we LOVE crab cakes! Should I use just wild rice, or should some white rice also be included?
I'm going to try the crab cakes this weekend and will let you know how they turn out!
Great suggestions!!!
Kelly
Ok, here's another one for you, Chris; Polenta. We love it, particularly after it is allowed to firm up a bit, and I'd be interested in hearing your ideas on dressing it up a bit. What would YOU do with Polenta?
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