Creamy Corn and Potato Soup Yield: 2 quarts

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Creamy Corn and Potato Soup Yield: 2 quarts

  1. 1. Creamy Corn and Potato Soup Yield: 2 quarts Ingredients: 1.5qt. Vegetable stock 1 can Creamed corn 1 lb. Frozen corn kernels 1 cup Mashed potatoes 4tbsp Olive oil + 1/2 cup Flour mixed into a smooth paste 1 cup Milk 1 tbsp. Dried parsley (fresh is better) ½ cup Chopped spring onions TT Salt and pepper (I use a tbsp. of soy sauce... I know it sounds weird, but it works) Garnish: As needed Sprigs of parsley or shredded spring onion Method: Heat the stock in a large pan on the stove. Add the can of creamed corn to the stock and stir until they're mixed evenly. Mix in the frozen corn. In a bowl, mix the mashed potatoes with a bit of stock to make it thinner and easier to mix into the soup. Slowly stir the potato in and bring the soup to boil. Add 1 tbsp of soy sauce. (You can leave this out if you think it's too strange.) Turn the heat down to low so that the soup is not boiling or simmering furiously. In another bowl make the olive oil + flour to form a paste. Mix the milk with the paste, stir it with a wooden spoon or whisk it until there are no lumps. Pour the milk mixture slowly into the soup while stirring it very quickly to ensure a smooth texture. (If doing both things at the same time is proving to be a little difficult, just add a little bit of the mixture at a time and stir, then add a bit more and stir... etc.). Add the parsley and spring onions. While stirring the soup gently, bring the soup to a simmer. Add salt and pepper to taste. Turn off the heat and serve in large bowls topped with the shredded spring onion or sprigs of parsley. Notes: Sautéing the corn kernels with spring onions/shallots with butter at the start adds more flavor. I use olive oil to mix with the flour; you can use melted butter or other kind of oil if you like. For an even richer soup, put some cream in it. For people with wheat/gluten allergies, you can use corn flour mixed with water instead of the oil/flour paste. Recipe retrieved from www.communitylivejournal.com Mushroom and Prosciutto Cups Yield: 24 Cups Ingredients: 24 Thin Wonton wrappers 1 tbsp. Olive oil 1 Small onion, diced 8 oz. Fresh mushrooms, coarsely chopped 1 clove Garlic, minced ½ tsp. Dried rosemary leaves ¼ cup Water Chef Wayne L. Dumpson 1 E-mail: Wdumpson@dtcc.edu
  2. 2. 1 tbsp. Balsamic vinegar 8 oz. Light cream cheese, cubed ½ cup Prosciutto, minced lean TT Freshly ground pepper Garnish: As Needed Diced red pepper Method: Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350°F (180°C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic, and rosemary sauté until lightly browned. Reduce heat to medium; add water and vinegar cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in Prosciutto until evenly combined. Taste and add pepper; spoon about 1½ tbsp of mixture into each cup; garnish as desired. Serve warm. Recipe retrieved from www.articlesdirectorym.com. For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca. Credit: www.newscanada.com. Delaware Blue Hen Chicken Salad Sandwich Yield: 7 sandwiches Ingredients: 10 Blue Hen Chicken Breast 3 lbs. Celery small diced 4 Hard-boiled eggs 1½ cups Rich cream Oil From the chicken ½ cup Cider vinegar 2 tsp. Mustard ½ tsp. Cayenne 2 tsp. Sugar 4 egg Yolks, well beaten TT Salt and pepper 7 Baguettes Method: Take broiled chicken and celery, cut it up in pieces (not too small). Mix the chicken and celery together and put the dressing on it just before serving. Beat all of the following ingredients together until smooth. (Today this can be done in a blender.) "If the seasoning doesn’t seem sufficient add more, as it requires to be seasoned very high.” (Adapted from the ledger of Corbit receipts and the Cowgill Cookbook) ---The Thirteen Colonies Cookbook, Mary Donovan et al [Montclair Historical Society: Montclair NJ] 1975 Recipe retrieved from www.foodtimeline.org. Delaware Steak Diane Yield: 6 Ingredients: 6 Filet Mignon steaks, 1 inch thick Chef Wayne L. Dumpson 2 E-mail: Wdumpson@dtcc.edu
  3. 3. 1 tsp. Butter 1 tsp. Vegetable oil 2 tsp. Butter 6 Shallots, minced 6 Fresh mushrooms, sliced 4 tsp. Fresh chives, minced 4 tsp. Fresh parsley 1 tsp. Worcestershire sauce TT Salt and pepper 2 oz. Brandy Method: Pound steaks until ½ inch thick. Melt butter and oil in sauté pan on medium-high heat, but do not burn butter. Add steaks and brown on one side until blood comes on top; then turn and cook for one more minute longer (will be rare). You may cook for one more minute if you want medium rare, but do not overcook because they can dry out. Melt butter in saucepan and add shallots, mushrooms, chives, and parsley. When shallots soften, add Worcestershire, salt and pepper. Now add sauce to meat and simmer 2 minutes. Add brandy and touch with lighted match. Recipe retrieved from www.recipezaar.com. Poached Boneless Salmon a La Nage Yield 20 Ingredients: Court Bouillon ½ gal. Water 3 fl. oz. White wine vinegar 1 fl. oz. White wine 12 oz. Mirepoix 2 Bay leaves ½ tsp. Peppercorns, crushed 1 pinch Fresh thyme 1 bunch Parsley stems Poaching 20-3oz. Salmon filets 1 Lemon, sliced for poaching Lemon Dill Beurre Blanc 1 oz. Shallots, minced 2 tbsp. Lemon juice 2 lbs. Butter, chilled 4 tbsp. Dill, chopped Garnish: As Needed Lemon zest, poached As Needed a La Nage Sauce As Needed Dill sprigs Method: Combine all ingredients and bring to a boil. Reduce to a simmer and cook for 45 minutes. Chef Wayne L. Dumpson 3 E-mail: Wdumpson@dtcc.edu
  4. 4. Reserve broth after straining court bouillon to poach salmon. Bring ½ poaching liquid and lemon slices up to 160o to 180o, place salmon in poaching liquid with metal spatula and poach until just done. Remove salmon from poaching liquid with spatula to keep from breaking salmon, moisten salmon with a portion of the poaching liquid and hold in a warm place until service. Add shallots, dill and lemon juice to remaining poaching liquid and reduce to au sec. Cut butter into 1 oz. pieces. Over low heat, whisk in the butter a few pieces at a time, using chilled butter to keep sauce between 100o and 120o. Once all the butter has been incorporated, remove the saucepan from the heat. Strain through a chinois and pour over salmon and hold for service. Garnish as desired. Recipe from On Cooking Textbook of Culinary Fundamentals 4th Edition Deep Fried Mozzarella Ball Salad Recipe Yield: 5 Ingredients: 1 ½ cup Small Mozzarella ball 1 cup Breadcrumbs 1 Egg 1 tsp. Dried basil ½ tsp. Dried oregano 1 cup Olive oil 5 cups Mixed herb salad, packed 1 Tomato, chopped 2 tbsp. Olive oil 1 tbsp. Balsamic Vinegar ¼ tsp. Sugar TT Ground pepper Method: Beat egg in a small sized bowl. Pour breadcrumbs in another bowl, mix in dried herbs, and place bowl beside beaten egg. Drain and pat Mozzarella balls dry with paper towel. Dip balls first into the egg, then in the breadcrumbs until coated. Once balls are coated, cover, and chill for at least two hours (or overnight). Pour olive oil in a saucepan. Put on medium heat. Slowly drop balls into the heated oil a few at a time. Once balls brown (about 2 minutes), carefully remove them from oil with a slotted spoon, and place on paper towels laid on a plate. In a clean bowl whisk together 2 tbsp olive oil with Balsamic Vinegar. Add sugar and ground pepper. Drizzle salad with vinaigrette. Serve with chopped tomatoes and deep-fried Mozzarella balls on top. Recipe retrieved from www.articlesdirectorym.com. Freshly Roasted Tomatoes with Baked Lemon Mashed Idaho Potatoes Yield: 30 Ingredients 5 lbs. Idaho Potatoes, mashed (set aside 1 lb. mashed potatoes for soup) 1 cup Lemon juice ½ lb. Butter 1 pt. Heavy cream ¼ cup Chives 1 lb. Cheddar cheese, shredded 30 Tomatoes, cored TT Salt + Pepper ¼ cup EVOO Chef Wayne L. Dumpson 4 E-mail: Wdumpson@dtcc.edu
  5. 5. Method: Rinse and bake potatoes until done. Remove from oven and allow potatoes to cool down on table until cool enough to peel. Peel potatoes, add heavy cream, butter, s+p, and lemon juice and whip until smooth in consistency. Add chives as garnish. Pipe potatoes into tomatoes. Rub tomatoes with EVOO and s+p, roast tomatoes in 400o oven until tomatoes are tender. Garnish with shredded cheddar cheese. Recipes from Chef Wayne L. Dumpson Mushroom Leek Risotto Yield: 30 portions Ingredients: 2 qts. Chicken stock, heated ¾ cup EVOO, separate ½ cup & ¼ cup 1 ½ cups Onions, diced 5 lbs. Mushrooms, thinly sliced 8 cups Arborio rice 3 cups White wine 2 lbs. Leeks, thinly sliced 1 pt. Heavy Cream 2 lbs. Asiago cheese, shredded TT Salt + pepper Method: Heat ¼ cup EVOO in large saucepan. Sauté mushrooms until tender, remove mushrooms and liquid, then side aside. Add ½ cup EVOO in large saucepan, add onions sauté until transparent. Add Arborio rice to EVOO and onions stir rice constantly until rice is glassy not brown. Add wine, let simmer until rice absorbs wine. Add hot chicken stock a cup at a time until rice is al dente about 20 minutes. Add mushrooms and liquid back into rice. Add leeks, heavy cream, and Asiago cheese into rice. Add s+p to taste. Hold for service. Recipe from Chef Wayne L. Dumpson Candied Carrots Yield: 30 portions Ingredients: 8 lbs. Carrots, tournéed ½ lb. Butter 1 pt. Orange juice 1 cup Brown sugar 2 tbsp. Cinnamon 2 tsp. Nutmeg TT Salt + Pepper Method: Cook tournéed carrots in orange juice until slightly tender but still firm. Take carrots out of pan then add butter, brown sugar, cinnamon, and nutmeg to carrot and orange juice liquid. Simmer liquid until glazed but not thick and syrupy. Heat carrots in glaze mixture until tender while constantly basing carrots. Hold for service. Recipe from Chef Wayne L. Dumpson Chef Wayne L. Dumpson 5 E-mail: Wdumpson@dtcc.edu

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