Italian roast pork shoulder

This is a great dish to make for company -- it feeds a lot of people you can prep it the night before, and it roasts low and slow all day until you are ready to serve it.  When it's done, the meat just falls off the bone when prodded with a fork, and it's as juicy and flavorful as anything you've ever eaten.

1 pork shoulder (approx 9 pounds, either bone in or boneless is fine, but the bone does impart more flavor to the meat)

Kosher salt

Dried Oregano

Black Pepper

Smashed garlic cloves.

Take your pork shoulder and trim off any big chunks of fat, but don't worry about getting all of it or doing a pretty job of it -- it will all dissolve into the meat during the cooking process.

Make 6-8 slits in each side of the meat and put a smashed garlic clove or two into each of the slits.

Make a mixture that is approximately 1 tablespoon pepper, 3 tablespoons of salt, and 6 tablespoons dried oregano and slather it all over the pork shoulder, patting it into the meat.  If you have an "Italian Mix" of herbs that you want to use instead of the oregano, that's fine too.

Place the meat into a roasting pan, cover tightly with aluminum foil, and refrigerate overnight.

The next day, put the covered pan into a 250 degree oven and cook for about 3 or 4 hours.  Then uncover the pork and turn your oven up to 300 degrees.   Every 45 minutes or so, baste the pork roast with its juices (they will be plentiful!)  After 3 hours, pull at the shoulder with a fork to confirm that the meat comes off easily.  If it doesn't, cook for another hour or so.

Remove the pork from the oven about 30 minutes before serving and wrap up the shoulder tightly in a couple of layers of aluminum foil.  You can also cover it with a few towels to help keep it nice and warm.

Strain all the juices into a bowl and in about 10 minutes, skim off all the fat and the scum that rises to the top.  

When ready to serve, use large serving forks to pull all the meat off into chunks and place them on your serving platter.  If the meat in the center needs a little nudge with a carving knife, that's fine too.   Then splash all the meat with the pork juices, sprinkle with a little salt if desired, and serve.

I promise you'll earn rave reviews for this.

Homemade French Onion Dip

Let's be honest -- we all LOVE French onion dip made with sour cream and a packet of Lipton onion soup mix.  It's salty, creamy, tangy and plain-old delicious, especially on a potato chip.  But sometimes you want an elevated onion dip and every time I've made this, people have RAVED about it.   It takes a bit of time to put together because you need to caramelize onions, but it's so easy to make.

4 large yellow onions, diced

1/4 cup of extra-virgin olive oil

2 teaspoons of salt

2 teaspoons of dried thyme

1 teaspoon of fresh cracked black pepper

2 tablespoons of Worchestershire sauce  (if you will be feeding this to vegetarians, you can skip this ingredient as it includes anchovies)

1/3 cup of grated parmigiano reggiano cheese

16 ounces of sour cream or plain Greek yogurt

Place the diced onions in a saute pan and add the salt, pepper, thyme and olive oil.  Mix thoroughly, cover the pan, and turn the heat onto its lowest setting.   For the next 30 minutes, stir the onions every 10 minutes and keep them covered.  By the end of this 30 minutes, they should be swimming in a lot of liquid.  Now take the cover off and turn the heat up ever so slightly, and stir them every 5 minutes.   The liquid will begin to thicken and evaporate and over the course of the next 30 or so minutes, and the onions will begin to gently turn a light brown as they caramelize.   Once they are all a nice rich golden brown, turn off the burner and let them cool.

Once cooled, add them to the sour cream or Green yogurt, and add the Worchestershire sauce and the grated cheese.  Stir thoroughly and taste for seasoning, adding more of any of the seasonings as desired.

Let it sit for at least a few hours before serving so the flavors can all meld together.

As an optional variation, you could also add 8 ounces of finely diced mushrooms (I like crimini best, but white button or any other variety are fine!) to the onions when they are just about done and cook these down for about 10 minutes until they're very tender.  This adds a nice earthy-flavor to the dip as long as all your guests like mushrooms.

Stuffed Mushrooms

I love a good stuffed mushroom, either as finger food, an appetizer, or even a main course.   They are incredibly versatile and the stuffing can be as varied as your imagination allows.  I'm going to give you a very basic recipe and then suggestions for how you can customize these, but don't be limited by my suggestions.  

16 ounces of good whole mushrooms.   I like Baby Bellas (small portobello mushrooms) because they've got a hearty taste.  But if you like something mellower, feel free to use white button mushrooms.  The important thing is that they have a nice hollow interior to stuff .

1 small onion, diced

3-4 large garlic cloves, minced

Extra virgin olive oil

Salt and pepper to taste

Bread crumbs (any kind will do)

Take your mushrooms and if there's any dirt on them, wipe it off with a damp paper towel.  DO NOT rinse your mushrooms with water because they will absorb too much and it will ruin the texture of your finished product.

Remove all the stems from your mushrooms and mince them up.

Saute the onion and garlic in olive oil with a pinch of salt and some pepper until translucent and then add the minced mushroom stems and continue to saute for another 4-5 minutes.  

When the mushroom, onion and garlic mixture is cooked, add in enough bread crumbs to make it all come together.   Roughly 2/3 of a cup.  You can use plain or seasoned, fine or panko.  They're all good.  Toss with enough additional olive oil to bring it all together, and taste your mixture for salt and pepper.  Adjust to your taste.

You can now spoon this mixture into your mushrooms.  Really pack it in there and leave a nice mound on the top.   Put them in a baking dish and roast them in a 450 degree oven for about 15-20 minutes.  They're done when the top is golden brown.

Now for the customization -- you can take the basic mixture and add pretty much anything you want.

To keep things vegetarian, add some chopped spinach, shredded carrots and/or zucchini, etc.  Or you could caramelize a few more onions and add them and some thyme to the mixture.

It's always great to add some cheese -- I like parmigiano reggiano or crumbled feta, but again, whatever is your favorite is great!  A good smoked cheese would be delicious too.

Crabmeat or crumbled sausage is also a popular add-in and turns this into a much heartier dish that could serve as a main course.  Indeed, if you've ever been to a real NYC diner, crabmeat stuffed mushrooms are a very popular entree.  

These are just a few suggestions -- the sky is the limit and whatever flavor combos you like can work in this recipe.

Saag Paneer

This is my favorite Indian dish of all.  There's something about the savory, spicy, creamy nature of this dish that is so comforting and enticing.   And surprisingly easy to make!  My version is the amalgam of MANY recipes I've read and I've taken a bit from each of them to come up with my own version.  

16 ounces fresh baby spinach, chopped (I've read many recipes that say it's OK to use frozen spinach.  They are wrong -- I've tried making this dish with frozen spinach and it's such a poor substitute that it's not even worth making.  Trust me.)

3 cloves of garlic

1 shallot

1 tablespoon ground ginger

1 tsp. tumeric

1 tbsp. garam masala 

1 tsp. ground coriander

1 tsp. ground cardamom

2/3 cup of plain yogurt (not Greek style)

Salt and pepper to taste

2 tbsp. olive oil

1 tbsp. minced hot pepper (optional)

Chopped cilantro for garnish (optional)

8 ounces of  (so far, I buy pre-made paneer and am very happy with it, but I gather it's also pretty easy to make and you can google a recipe if you are feeling brave and want to make your own)

Saute the shallot, garlic and ginger (and hot pepper if desired) in olive oil over low heat.   Add a generous pinch of salt to help release the water in the veggies.

Once the veggies become translucent, add all the spices, including pepper, and let them saute for a few minutes so the spices "bloom" and their flavor opens up.

Then add the spinach and fold it into the veggie and spice mixture, sprinkling with a little more salt to help the wilting process.  

Once the spinach has fully wilted, stir in the yogurt, and add bite-sized cubes of paneer to the mixture, and simmer for about 10-15 minutes.  (If you would like your dish to be even creamer, feel free to add a splash or two of heavy cream as well)

Taste before serving to see if you need more salt or any additional seasonings, and serve with basmati rice and warm naan.  If you don't have any cilantro averse diners, add some to the top for garnish and flavor, but it's OK without it as well.

This also reheats beautifully the next day.

"Chorizo," beans, and greens stew

I made this for the first time tonight, expecting my meat loving husband to tolerate it but no more than that.  He loved it!  And so did I.  It was warm, hearty, and spicy and it was filling without being too heavy.  This one will definitely go into the monthly rotation for fall and winter months.

1 large onion, chopped

4 cloves of garlic, minced

4 cups of hearty greens, chopped (kale, collard greens, mustard greens, chard, or rapini/broccoli rabe would all be great)

2 cups of cannellini beans (if you use canned beans, rinse them well)

2 links (about 1 pound) of soy chorizo or any other sausage (meat or plant based) that you like

1 tablespoon "Better Than Boullion," or whatever flavor enhancer you like.

2 tablespoons olive oil

A splash or two of red wine vinegar

Salt and Pepper to taste

1.    Saute the onion and garlic in olive oil, with a pinch or two of salt, and some fresh-cracked black pepper, until translucent.

2.    Remove the sausage from its casings and add to the onion and garlic.  Saute until fully cooked and slightly browned.   If you're using port sausage and there's a lot of fat, you can drain some off before continuing if you'd like.

3.      Add the greens and toss them in the mixture, adding another pinch or two of salt.  Cover and let them cook for a few minutes.

4.    Add the 2 cups of cannellini beans, stir everything together, and cover with water.  Water should be about an inch above all the ingredients.  

5.    Add some more pepper and the boullion or flavor enhancer, but not too much -- there's a already a lot of flavor from the veggies and sausage.

6.  Bring to a low boil, turn the heat to low, cover the lid and lit it simmer for at least a half hour.

7.  Uncover and taste, adding salt and pepper as needed.  At this point, you could turn up the heat a bit and let it cook uncovered to reduce the liquid a bit and make it more like a stew than a soup.  Or, you could serve it still soupy.

8.  Right before serving, add a splash or two of red wine vinegar for just a little tang.

Be sure to have some fresh, crusty bread to soak up all the juices when you're done!

Rice Pudding

My Grandpa and a few of my great uncles used to make the most delicious rice pudding.  It was a favorite treat growing up and whenever I eat it, I always think of them.   As I think of good and comforting food these days, rice pudding was at the top of the list so I got their recipe from my Aunt Sandra and made a big batch this weekend.  You know how some of the foods of your childhood don't stand up to your memories?  Well, this one did -- it is amazing!  And so easy to make. 

In a large pot, bring to a boil:

1/2 gallon of whole milk (DO NOT use reduced fat milk, it just won't work)
1 1/2 cups of water
1 cup of rice
1 pinch of salt

When it starts to boil, turn it to low heat and partially cover th.e pot  Let it simmer for 45 minutes, stirring every few minutes to make sure nothing sticks to the bottom or clumps together, until the rice gets really tender.  It will still be extremely liquid when it's finished cooking.

While the rice is cooking, in a separate bowl, whisk together:

3 eggs
1 cup of sugar
3 tsp. of vanilla extract

Once the rice is done, drizzle the egg/sugar mixture into the rice and milk, whisking vigorously while you pour.   You want pour slowly enough and whisk fast enough to make sure the eggs mix in quickly, before they have time to cook and scramble.  Rather, you want them to integrate into the milk and cooked rice, forming the pudding.

Once it's fully mixed, pour into a large bowl or a pyrex dish.   Stir it a few times as it cools down for about the next 20 minutes to prevent a film from forming on top.  Then sprinkle with cinnamon and refrigerate.

This is great for dessert, but also a fabulous choice for breakfast if you really want to start your day with a nice bowl of comfort.   Enjoy!

Shepherd's Pie

There are few dishes that scream "COMFORT FOOD" more than a good Shepherd's Pie.  What's not to love about seasoned ground meat and veggies, covered in mashed potatoes?  If this meal doesn't soothe your woes, then no food ever will.  

1 pound ground meat or tofu -- beef is most traditional, but I think a ground beef and lamb blend is best.  But you could also use turkey, chicken, tofu or any other meat substitute you like, including chick peas.

4 large cloves of garlic, minced

1 large onion, diced

3 carrots, diced

3 ribs of celery, diced

3/4 cup frozen or fresh peas

Beef, veggie or chicken stock or broth

1 tsp. smoked paprika (if you don't like the smoky flavor, just use sweet paprika)

2 tbsp. Worcestershire sauce

1 tsp. thyme

salt and pepper to taste

 1/4 cup olive oil

2 tbsp. flour

In a large skillet, brown your meat or tofu, using some of the olive oil so that it doesn't stick to the pan.  When it's done, put it into a bowl and add the Worcestershire sauce so that it soaks in as the protein sits.

Add more olive oil to your pan and saute all your veggies, except for the peas.  Start with the carrots for about 3-4 minutes so they soften up.  Then add all the other veggies and add a couple pinches of salt.  Stir well and cover, keeping the veggies on low heat.  The salt will draw out moisture and the veggies will get really tender.   Stir occasionally, cooking for about 10 minutes.

Then add back in the meat, and also add the peas, paprika and thyme.  Taste the mixture and add some pepper to taste.  

Once you're happy with the flavor, add the flour and stir thoroughly through the mixture and cook it for about 2 minutes.   Then add enough stock or broth to just about cover the mixture, but not quite.

Bring this to a simmer and let it cook uncovered for about 10 minutes so the broth can thicken a bit.   Taste it one more time, adding salt or pepper if needed.

Then ladle it into some sort of oven safe dish or individual ramekins.   Cover it with a generous helping of mashed potatoes, and run a fork through the top of the mashed potatoes so there are lots of ridges.  (Optional -- sprinkle with some of your favorite cheese).

Place it in a 450 degree oven for about 20 minutes, until the mashed potatoes brown a bit on the top.

When you take this out, it will be hotter than the surface of the sun, so best to let it sit for about 5 minutes before serving.  Even then warn your

Stuffed Zucchini

You know how they say that necessity is the mother of invention?  Well, the necessity to use some ingredients before they went bad was how I came up with this dish.  I had two huge zucchinis from my weekly Hungry Harvest delivery and about 16 ounces of left-over ricotta that I didn't want to go bad, so I put them together with a few other ingredients and viola, stuffed zucchini was born!

2 large zucchini
16 ounces ricotta cheese
1/4 cup of grated parmigiano reggiano or romano cheese
1/4 cup of bread crumbs
3 large cloves of garlic, grated or minced
6-7 sundried tomatoes, cut into slivers
1 tsp salt
1/2 tsp pepper
1 egg

Cut the zucchini in half length-wise and scoop out the seeds and the interior so you form a "canoe" out of each half of zucchini.

Combine all the other ingredients in a bowl and mix well.

Stuff the zucchini with the mixture, and it's great if it heaps up over the top of the zucchini.  If you'd like, you can sprinkle with a little more grated cheese so it forms a bit of a crust when cooked.

Put in a 400 degree oven for 45 minutes.  Let them sit covered tightly with foil for 5-10 minutes before serving so the cheese can set.

Enjoy!

Corn and Coconut Bisque

I can't really take credit for this recipe.  Two of my best friends and I recently dined at a lovely restaurant in Rehoboth Beach, DE and we had the most delicious soup.  And of course, I went home and tried to recreate it and found it very easy to do!  All you need is a few ingredients to make this yourself.  This will be best with fresh corn, bought in season.   But if you can find a good quality frozen corn, you could use that too. 

32 ounces of chicken or vegetable broth (homemade is best, but if you use store bought, go for a low sodium broth)
1 can of coconut milk (the low-fat variety is fine)
4 large ears of corn or 3-4 cups of good quality frozen corn
Salt and pepper to taste
Crab meat, green onion, and/or bacon for garnish (all optional)

Add the broth, coconut milk and corn to a pot and bring to a low boil.   Cook for about 10 minutes.

Strain out about 2/3 cup of corn and then using either a blender or immersion blender, puree the rest of the corn and liquid. 

Taste the pureed soup and add salt and pepper to taste.  Go easy on the pepper -- this is a pretty delicate soup and you don't want to overwhelm it.

When it's ready to serve, you can garnish with crumbled crab meat, crumbled bacon, minced green onion, or whatever else may strike your fancy!

Mojito Marinade

When I'm on vacation, I like nothing more than a cool, refreshing mojito.  For those not familiar with this drink, it's a delicious concoction of mint, lime, rum, a bit of sugar, and seltzer.  As I was thinking about one yesterday, it occurred to me that I could make good use of all the mint leaves growing in my backyard and feed my craving with dinner.  So I put together a marinade using the ingredients in a mojito (plus a few other things), soaked my chicken thighs in it before grilling, and voila, another new recipe was born!

Though I put this on chicken, I could see it being just as delicious on pork, shrimp or scallops, or even a cut of beef like tri-tip or skirt steak.  I also sliced up some zucchini, soaked it in this for about 30 minutes, and grilled it -- the veggies were just as delicious as the meat!  And I'd bet that tofu would soak up this marinade beautifully.

It's as easy as can be -- put the following ingredients into a blender or food processor of some sort, puree the whole mixture, and you're ready to go!

1/3 cup fresh mint leaves
1/4 cup fresh basil leaves
4 cloves of garlic
Juice and zest of 2 limes
1 tablespoon of honey
1/4 cup olive oil
1 teaspoon of salt
1/2 teaspoon of pepper

Enjoy!

Oatmeal Scotchies

Those who know me know my love of oatmeal cookies and my deep hatred of ruining a good cookie with raisins!  So imagine my delight when I was folded into the Dunn family for my first Christmas season and discovered Oatmeal Scotchies -- a simple oatmeal cookie with butterscotch chips in it.  So simple and so perfect!

1 1/2 sticks softened butter
1 cup loosely packed light brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
2 large eggs
1 3/4 cup flour
2 cups of oatmeal
1 11 ounce bag of butterscotch chips

First, cream together the sugars and butter.   Once that's done, add the baking powder and soda, salt and vanilla extract.  Once that's incorporated, add the eggs, one at a time. 

Then slowly mix in the flour and the oatmeal.  And finally, fold in the butterscotch chips.

Refrigerate the dough for an hour or two so it becomes firm.   Roll a heaping teaspoon into a ball and place it on a cookie sheet with room in between to spread out.

Bake at 375 degrees for 12-15 minutes.  The bottom should be lightly brown, but the top and middle still a little soft.   After taking them out of the oven, let them sit on the baking sheet for 1 to 2 minutes and then transfer to a wire cooling rack.  When they're cool, they should be nice and crisp on the outside and still soft in the middle.

Italian Wedding Soup

If you've never had this before, you're in for a treat.  It's a hearty soup full of little mini-meatballs, and is a lot of fun for kids in particular.  They always seem to love the meatballs and all the pasta in the soup. 

To make the meatballs, mix the following together in a bowl:

1 pound of ground chicken
1 small onion, diced
1 egg
1/4 cup of Italian seasoned bread crumbs

Then form into meatballs so small they are one-bite size for a child.  (Pro-tip -- the mixture is pretty sticky; in order to roll them into a nice shape, you should wet your hands.  When the meat starts to stick, it's time to rinse your hands again.)  Put them on a non-stick cookie sheet and into a 350 degree oven for about 15 minutes.

While they are baking, bring one gallon of your favorite chicken broth (either homemade or your favorite store bought brand) to a simmer.

To it, you can add a variety of vegetables -- it's really up to you.   I always add carrots, sliced into roughly the same size as the meatballs, and depending on what you like and what's in your fridge, you can add zucchini, celery, some chopped spinach or other leafy vegetable, the stems of broccoli, or anything else that appeals to you.  As with most Italian style soups, they're not about precision; they're about using what's available.

Let the veggies simmer until they are soft and add the meatballs when you take them out of the oven.

Finally, cook up about 1/2 pound of pasta in a separate pot, so as not to have the pasta absorb all the broth while cooking.   Small tubes are traditional, but again, it's really up to you.  I like orzo or shells.   When the pasta is done, drain it and add to the soup and then serve it up with some nice crusty Italian bread.

You can also garnish the soup with a sprinkling of grated cheese if you'd like to make it extra savory.

Buon appetito!

Applesauce

Peel and core 8-10 of your favorite apples.  They should be firm in texture and at least a little tart.

Check out my recipe for Apple Tea so you don't let those peels and cores go to waste -- http://judyfoodislove.blogspot.com/2018/10/apple-tea.html.

Cut them into small cubes and put them in a pot big enough to hold all of them with at least a few inches to spare.

Add:

1/3 cup of sugar (or agave syrup if you want something less sweet)
1 teaspoon of cinnamon
1/2 teaspoon of vanilla extract
Optional: a pinch of ground cloves or ground nutmeg
1/4 cup of water

Bring this up to a low boil, cover the pot tightly, and turn the heat to low.  Let it simmer for 20-30 minutes, stirring occasionally just to make sure nothing is burning.  If it's low on liquid, add a few drops of water as needed.  By the end of 30 minutes, the apples should be broken down and can be mashed into the desired consistency with a potato masher.

Let it cool and serve as a side-dish or snack.  It will last for close to 2 weeks in your refrigerator but I bet it gets eaten up before that!

Apple tea

If you've ever traveled to Turkey, you know that everywhere you go, you can get apple tea.  It's absolutely delicious and so easy to make.  I always make a batch after I make applesauce or apple pie so that even my cores and peels don't go to waste.

Take all the peels and cores and put them into a large pot.  Cover it with water and add about 1 teaspoon of cinnamon.  Bring to a boil and slowly simmer for about 10 minutes.   Then cover it tightly, turn off the heat, and let it sit for about 30 minutes.

Strain out all the apple cores and peels and let it sit for a few minutes so that the cinnamon falls to the bottom and slowly pour out the clear liquid into a pitcher, leaving the cinnamon at the bottom of the pan.

You can add sugar or sweetener to taste, but it's already pretty sweet.

This can be served hot or cold and is very refreshing either way.

Apple Pie

I've never been much for making desserts -- I don't have the patience for all the measuring and precision that's necessary for baking.  But I've recently discovered the joys of making pies . .. especially because I can use pre-made crusts from the refrigerator section that really are just about as good as homemade.  And my family and friends have been enjoying the spoils!

So let's start with everyone's favorite-- a nice, home-made apple pie!!!

Buy store-bought crusts (Pillsbury makes really good ones, and I find that the store brands are really just as good too) and let them sit out at room temperature while you prep the pie so they unroll and lay in the dish without cracking or breaking.

You'll need 6-7 large apples.  The type of apple is up to you but it should be on that is really firm so that it doesn't turn into apple sauce while baking.  I also prefer apples that are somewhat tart.  Granny Smiths (the green ones) are probably the most popular choice, but my family likes Honeycrisps the best.

Peel and core the apples and cut into fairly thin slices.  Check out my recipe for Apple Tea so those peels and cores don't go to waste -- http://judyfoodislove.blogspot.com/2018/10/apple-tea.html. 

Put them all in a bowl and add:

• the juice of 1/2 lemon (keeps the apples from turning brown)
• 1/4 teaspoon of salt, 1/4 cup of sugar
• 1 heaping tablespoon of flour
• 1 teaspoon of vanilla extract
• 1 tablespoon of ground cinnamon.  
• As an option, you can also add a pinch of ground cloves and/or nutmeg

Mix this well and let it sit for 30 minutes so the applies release some of their moisture.  This will make sure you don't have a soggy and mushy pie.

Lay one of your crusts over your pie plate and once the applies have macerated for 30 minutes, drain the excess liquid and place the mixture over the crust.  Cover with another crust and crimp the two crusts together to form a seal.

Cut some slits in the crust to let steam escape and if you'd like, you can cut a little design in the middle such as a heart.

Beat one egg and lightly brush the top crust with the egg so that it browns up nicely.

Place in a 350 degree oven for 1 hour.   It's a good idea to put your dish either on a baking tray or some aluminum foil just in case some of the juices bubble up and over the sides.

Hope you love it and find this as easy to make as I do!

Clarifying your soup stocks and broths

I've shared my recipes for broths/stocks before and they're super easy to make.  http://judyfoodislove.blogspot.com/2013/10/broths.html.  But my "throw everything in but the kitchen sink" approach can often lead to a cloudy broth because there are all sorts of microscopic food particles that remain in the broth no matter how well you strain it. 

If you're making broth for use in other recipes (ie, to cook risotto or make other soups or sauces), you may want to "clarify" the broth before using it.  This is a really simple process that takes out all the microscopic particles that cloud your broth.

First, strain all the ingredients and herbs out of your broth and bring it up to a low boil in a large pot. 

Then you make what's called a "raft" to help sift out the impurities.  You may have seen TV chefs make very complicated rafts that scare you away from this technique, but all you need is egg whites and cold water.

Simply whisk 2 egg whites with 1/2 cup of cold water until it gets a little frothy.  Then pour it on top of your broth and bring the broth up to a boil for a few minutes.  Turn off the heat, cover the pot and let it sit for 5 minutes.   The egg white "raft" will attract all the little bits of food, veggies and the other things that make your broth cloudy.

Skim off the egg white raft and then pour the rest of the broth through a sieve that's lined with cheesecloth to catch all the remainder of the egg mixture.

What's left is a beautiful clear broth that you can freeze and use in the future for all your recipes. 

Roasted Red Pepper and Tomato Bisque

In my quest to take advantage of the last of the great summer peppers and tomatoes, I concocted this delicious soup last night.  But don't let this just be a summer soup -- I've included substitutions so you can make it all year long.

In a soup pot, saute 1 large onion that's roughly chopped with 10 large cloves of garlic that are smashed.  Sprinkle with a pinch of salt so they release their juices.

Once they've turned translucent, add:

4-5 large seasonal beefsteak tomatoes with the core removed and seeds squeezed out.
(If it's not tomato season, use one 28 ounce can of peeled whole tomatoes instead -- drain off the juice before using the tomatoes) AND

3 large red peppers, roasted, peeled and seeds removed OR 1 16 ounce jar of roasted red peppers, drained.

Sprinkle with another pinch or two of salt and let them simmer over medium-low heat until they release some of their juices. 

When this is bubbling, add 32 ounces of vegetable broth (if using store bought, buy a low sodium version if at all possible).

Add 1/2 tsp. fresh cracked black pepper and 2 tsps. thyme leaves.

Bring this to a low boil, cover the pot, and let it simmer for 20 minutes on a low heat.

Then using a blender or immersion mixer, puree the soup until it's smooth.  Keep it on a low heat and add 1/2 cup of half-and-half or for a richer version, cream.  Simmer this uncovered over low heat, not allowing it to boil, until it reaches your desired consistency. 

Optional -- after adding the cream, put in a pinch of red chili flakes for just a touch of heat.

This is a great update on tomato soup with a grilled cheese sandwich, and if you reduced it until it's really thick, it could even be a delicious sauce for poultry, pork, fish or seafood.

Corn/Tomato/Fig salad

As I was looking at the various seasonal produce I had available last night, I decided to improvise and threw this salad together.  It was a delicious way to take advantage of the end of the season for some of my favorite foods.

2 cups corn (cut off the husks and boiled for 2-3 minutes)
1 cup chopped tomato
1/2 cup of figs, cut into bit sized pieces
1/4 small red onion, diced
10 leaves of basil, cut in a chiffonade (https://en.wikipedia.org/wiki/Chiffonade)
2 tablespoons balsamic vinegar
1/4 cup olive oil
salt and pepper to taste

Toss this all together and serve as a side dish, or as a dressing for fish or poultry.

You could also throw in some diced shrimp, tofu, or chicken and turn it into a full meal.

Bacon Onion Jam

This one is not for the faint of heart!!!  It's rich and delicious, and packs a lot of flavor, and the smells of bacon and onion will perfume your house for hours if not days.  It's yummy as a spread on toast, in a taco or wrap as a spread, or as a layer in a new twist on the BLT.

2 pounds of bacon
4 large onions
1/3 cup of packed brown sugar
2 tablespoons of balsamic vinegar
1 tsp. thyme
1/2 cup water

Start by dicing the bacon into small pieces and saute it all in a large pan until it's just shy of crisp.  Drain the bacon pieces on paper towels to get rid of excess grease.

Drain off most of the fat from the pan, leaving about 1 or 2 tablespoons to saute the onions.

Dice the onions and add to the bacon fat, tossing till they're all coated in the bacon grease.  Then cover and put on low heat.  Stir every 5 minutes or so for about 30 minutes, until they get nice and carmelized.  Then add back in the bacon and all the other ingredients.  Stir well and let the mixture simmer on low heat with a tight cover on for about 10 minutes.  Then lift the cover and continue to simmer over low heat until the water is mostly absorbed and it takes on the texture of a thick jam.

You can serve this hot or at room temperature.  It can be stored in an airtight container in the fridge for up to 2 weeks.

Basil and pea pesto

As a general rule, I don't really care much for peas.  But when they're in this pesto recipe, I LOVE them.  There's something about the taste and texture when mixed with traditional pesto that really works for me.

You simply start with your basic basil pesto recipe, https://judyfoodislove.blogspot.com/2013/10/pesto-sauce.html, and then add a cup of cooked (and cooled) peas and other 1/4 cup of extra virgin olive oil.  Voila!  

This is great as a dip, a spread on sandwiches or, of course, as a pasta sauce.