Now it's your turn. Link up your recipes to inspire me for next week.
The Official Chef's Day Off Link Party Rules
1. Post a link to any recipe post on your blog (not your main page)
Wednesday, May 8, 2013
Chef's Day Off #15
This week has been absolutely crazy. Not only am I going to work every day, I am also attending a professional development seminar all week as well. Translation: long days, lots of work, and not enough time to get it all done. So when a day off comes along, I take full advantage of it. This week, I'm just going to sit back, relax, and enjoy a nice slice of Mexican Chocolate Buttermilk Pound Cake from Joy over at Yesterfood. Simple and delicious. Now where did I put that remote???
Monday, May 6, 2013
Creamy Spinach Asparagus Soup--Gadgets Are Included #2
This month's featured gadget is the immersion or stick blender. Immersion blenders gained popularity in home kitchens in the United Sates during the 1980s, and have remained popular ever since. These types of blenders are designed to puree or blend in any container, rather than in a special container designed for use with a blender base. While I do not use this device every day, I find it is a lot easier at times than pulling out the full sized blender.
One of my favorite uses for this gadget is pureeing hot soups. When hot liquids are added to a standard blender and pureed, they expand quickly and can create a huge mess, not to mention throw boiling hot liquid all over the person standing next to the blender. Spending the dinner hour at the emergency room is not my idea of a good time. Immersion blenders can quickly turn a pot of ingredients into a smooth soup with the hassle of transferring everything to a blender in small batches. Just be careful to keep the head of the blender submerged to prevent throwing scalding hot soup bits all over the kitchen (it only took once for me to learn that lesson).
My Creamy Spinach Asparagus Soup is a great starter for any spring meal. The flavor of the asparagus really comes through, and the spinach helps give the soup a vibrant green color. Even better, this soup only takes about thirty minutes to come together. Quick, healthy, and vegan (if you leave out the cream). Oh, and tasty.
Creamy Spinach Asparagus Soup
3 Tbsp olive oil
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
3 cloves garlic, minced
2 lbs fresh asparagus, woody stems removed
5 1/2 cups vegetable broth
4 cups fresh spinach
1/2 cup heavy cream
Salt and pepper, to taste
In large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery. Stir and cook 4 minutes, or until vegetables are softened. Add garlic, cook 1 minute longer.
Add asparagus and vegetable broth to pan. Bring to a boil, reduce heat to medium low. Cover and simmer 20 minutes.
Remove lid and add spinach. Replace lid and let simmer five minutes more, or until spinach is wilted.
Turn off heat. Using immersion blender, puree soup until smooth. Stir in cream. Season to taste with salt and pepper. Serve with croutons, if desired.
One of my favorite uses for this gadget is pureeing hot soups. When hot liquids are added to a standard blender and pureed, they expand quickly and can create a huge mess, not to mention throw boiling hot liquid all over the person standing next to the blender. Spending the dinner hour at the emergency room is not my idea of a good time. Immersion blenders can quickly turn a pot of ingredients into a smooth soup with the hassle of transferring everything to a blender in small batches. Just be careful to keep the head of the blender submerged to prevent throwing scalding hot soup bits all over the kitchen (it only took once for me to learn that lesson).
My Creamy Spinach Asparagus Soup is a great starter for any spring meal. The flavor of the asparagus really comes through, and the spinach helps give the soup a vibrant green color. Even better, this soup only takes about thirty minutes to come together. Quick, healthy, and vegan (if you leave out the cream). Oh, and tasty.
Creamy Spinach Asparagus Soup
3 Tbsp olive oil
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
3 cloves garlic, minced
2 lbs fresh asparagus, woody stems removed
5 1/2 cups vegetable broth
4 cups fresh spinach
1/2 cup heavy cream
Salt and pepper, to taste
In large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery. Stir and cook 4 minutes, or until vegetables are softened. Add garlic, cook 1 minute longer.
Add asparagus and vegetable broth to pan. Bring to a boil, reduce heat to medium low. Cover and simmer 20 minutes.
Remove lid and add spinach. Replace lid and let simmer five minutes more, or until spinach is wilted.
Turn off heat. Using immersion blender, puree soup until smooth. Stir in cream. Season to taste with salt and pepper. Serve with croutons, if desired.
Now it's your turn. Link up any recipe you want that requires a immersion blender to make. Don't forget to stop back the first Monday of next month when the featured gadget will be the ramekin.
The Official Chef's Day Off Link Party Rules
1. Post a link to any recipe post on your blog (not your main page)
2. Follow me on Facebook or Twitter or GFC (optional, but courteous)
3. Link back to my blog by using the button on my side bar (optional, but courteous)
3. Link back to my blog by using the button on my side bar (optional, but courteous)
Wednesday, May 1, 2013
Chef's Day Off #14
This past week has been so crazy. The weekend brought temperatures in the 80s, but the forecast still shows snow!!! Looks like I need a nice warm dish to make it through another day off. The Chicken Marsala from Shauna at The Best Blog Recipes looks delicious. I mean, chicken, mushrooms, BACON, and sun dried tomatoes. You could serve it over gym socks and I would ask for seconds...
Now it's your turn. Link up your recipes to inspire me for next week.
The Official Chef's Day Off Link Party Rules
1. Post a link to any recipe post on your blog (not your main page)
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