Roast Mushroom Soup

**Yields 1 gallon of soup (16 portions)

Ingredients:

1 lb.     Mushroom (white or cremini), sliced

2 Tbsp.   Vegetable Oil

1/4 cup    White wine

1/4 lbs.     Butter

1 each       Medium onion, diced

4 Tbsp.      Tomato Paste

1/2 cup      AP flour

2 qts.          Water

2 cups         Heavy cream or Half & Half

to taste      Salt & Pepper

Method:

Toss sliced mushrooms in the oil and white wine. Roast in the oven (350F), stirring occasionally until uniformly golden brown. Melt butter in a large saucepot. Add onions and cook until slightly browned. Add tomato paste, cook slightly and add flour. Add water, and bring to simmer. Simmer for twenty minutes. Combine cream and soup. Heat, season and serve.

Note: A good topping is a savory whipped cream with Sherry or Port.

White Bean Soup

**Yield: 10 portions

Ingredients:

1 pound       White Beans (Dry) Great Northern or Cannelini Beans

1 pound       Diced Tomatoes in Juice (Hunt’s Petite)

1 each      Yellow Onion, large, chopped

½   tbsp.     Garlic, minced

¼  cup       Extra Virgin Olive Oil

2 quarts      Water

1 each       Bay Leaves

Salt & Pepper to taste

Fresh herbs and/or prosciutto for garnish.

Method:

Soak beans overnight in water (at least one inch over dry beans). Drain.

Sauté onions in olive oil, add garlic, tomato paste. Add Diced tomatoes, bay and simmer for one to three hours. Season to taste.

Veggie Burgers

**Makes 12 burgers.

Ingredients:

Black beans (cooked)      3 cups

roasted corn (dry roast)     3 cups

yellow pepper  (fine dice)   1 large

red pepper (fine dice)    1 large

red onion (fine dice)    1 large

tomato paste    1 TB

salt/pepper mix  to taste

cumin   1 tsp

thyme (fine chop)    2 tsp

red pepper flakes     1 tsp

cilantro (ruff chop)     2 TB

bread crumbs (fresh NOT panko)      3 cups

sticky rice (cooked)     3 cups

garlic    1 TB

Method:

Saute peppers, onions, and garlic together with cumin. When done, mix everything else in a mixer.

Pumpkin Creme Brulee: a seasonal treat!

**Note: This recipe yields 24 creme brulee, so you might want to pare down the proportions for family size.

Ingredients:

4 cups             Sugar

1 ½  qt.          Half and Half

14 each            Eggs

6 each              Yolks

2 Tbsp.            Vanilla

1 can                Pumpkin (15 ounce can)

Method:

Bring the half & half and half of the sugar to a boil. Combine the eggs, yolks, pumpkin, vanilla, and the rest of the sugar. Pour the boiling liquid into the sugar mix gradually while stirring briskly. Pour into molds and bake in a conventional oven at 325F until set. Cool, wrap and refrigerate.

Gingered Sweet Potatoes

Ingredients:

Sweet potatoes        3-4 large, peeled and large dice

Chef potatoes            7-8 large, peeled and large dice

Ginger                     1 lb

Heavy cream           ½ cup

Butter                        ½ lb

Salt and pepper      To taste

Method:

Puree ginger finely, then place in cloth napkin and ring out ginger juice. Combine butter and heavy cream in pan and heat till butter is completely melted, Boil sweet and chef potatoes together until fully cooked. Strain and heat in oven (375) for 5-10 min. (just enough to dry out potatoes) Run through ricer or mix in large mixer, add cream, butter, ginger, and salt & pepper all to taste.

Ginger Orange Creme Brulee

Ingredients:

1qt            Whole Milk

1qt            Heavy Cream

2 T            Vanilla Extract

24             Egg Yolks

2 c            Sugar

1/2 c        Ginger, Peeled and Thinly Sliced

Zest from 3 Oranges

Method:

Bring to a boilCream, milk, sugar, vanilla, zest, and ginger

Remove from heat

Whisk yolks and temper with milk mix (one ladle at a time)

Add eggs back into the milk mix

Strain through a chinois

Pour into molds

Bake @ 325 in a water bath for 30 minutes or until just set

Brownie Pie

Ingredients:

12 oz       Butter

9 oz         Unsweetened Chocolate

3  c           Sugar

1  c           Dark Corn Syrup

3/4 c        Unsifted Flour

1.5 T         Vanilla

3/4 t          Salt

3                Eggs

Method:

In a 4qt saucepan melt butter and chocolate

Remove from heat

Stir in sugar, corn syrup, flour, vanilla and salt

Mix till well blended

Stir in slightly beaten eggs

Pour into 9″ graham cracker crust

Bake @ 350 for 35 minutes until filling is puffed and center firm

Yield = 2 pies

Dixie Cole Slaw

Ingredients:

Shredded White Cabbage

Shredded Carrots

Chopped Parsley

Apple Cider Vinegar

Mayonnaise

Cayenne Pepper

Salt & Pepper

Method:

Salt the cabbage a day in advance and store in cooler.

Drain Cabbage and add the shredded carrots.

Splash with just enough cider vinegar to barely wet the cabbage.

Then add mayonnaisse until the cabbage is coated and slightly creamy.

Add in chopped parley.

Season with sugar and S & P until you find the right balance of flavor.

Add a pinch or two of cayenne pepper to give it a distant bight.

Corn Muffins

2 cups        AP flour

2 cups        Corn meal

½  cups     Sugar

2 Tbsp.       Baking powder

2 tsp.           Salt

2 each         Fine dice jalapeno

½  tsp         Dry mustard

2cups           Shredded cheddar cheese (or diced)

4 each          Eggs slightly beaten

2 cups           Buttermilk

½ cup           Vegetable oil

1 cup              Frozen Corn

Method: Combine dry ingredients first and then combine eggs, milk, and vegetable oil, Corn and Jalapenos and stir together. Bake at 375 degrees F. Makes enough for one muffin tin.

Baba Ganouj

Ingredients:

2 each                Italian Eggplant

1 cup                 Tahini

2 cloves             Garlic (minced)

1/2 Cup             Olive Oil

to taste              Lemon Juice

to taste              Salt and Pepper

Method: Coat the eggplant in olive oil, grill for flavor. Roast in a moderate oven until very tender. Cool. Peel and remove most of the seeds. Puree in a food processor with the Tahini and garlic. Drizzle in the olive oil and season with the lemon juice and salt and pepper.