France’s yellow split pea soup

This soup was made for my Soup & Sandwich Swap event, which you can read about HERE for more recipes and pictures.

France’s yellow split pea soup

1 lb dried yellow or green split peas
1 lb cubed turkey ham diced (ham and ham bone can also be used)
1 1/2 cup carrots peeled diced
1 1/2 cup potatoes peeled and diced
1 large onion diced
6 cups chicken or vegetable broth
1 tbsp fresh thyme leaves
Bay leaves
Allspice
Salt and Pepper

Rinse and soak the peas overnight according to the package directions.

Combine all ingredients in a slow cooker and cook on high 6-8 hours on low.

Stir occasionally. Additional broth may be necessary if the soup becomes too thick.

Remove bay leaves and allspice and serve.

Feasting on Fall Flavors

Tonight called for a dinner that would warm us from the crisp and cool temps in the air. I figured now was a good time as any to prepare a fall dinner to highlight the season’s flavors. With apples, thyme, maple syrup, and sweet potatoes on hand, we thoroughly enjoyed the bounty that graced our table. I didn’t use any particular recipe but rather, used the ingredients in my pantry to come up with a meal. Bare with me as I share what I did to create our dinner…

Roasted Maple Sugar Pork Tenderloin

This past Sunday I visited my favorite spice shop, The Spice House, and picked up a new seasoning to try. Their “Gateway to the North Maple Sugar Seasoning” was perfect with pork with hints a sweet and savory flavor. To prepare my pork tenderloin, I generously coated them with this seasoning… and roasted them on top of a bed of chopped apples, onions, a few garlic cloves and added a couple bay leaves and springs of thyme. After baking covered in a 350 degree oven for an hour, remove the pork from the apple/onion mixture and pace on a separate baking sheet.

Savory Applesauce

With a roasting pan of apples, onions, garlic, bay leaves and thyme left to play with, I thought a savory spin on the traditional applesauce would serve as a nice accompaniment with the pork. With this in mind, I removed the bay leaves and thyme from the pan and used a potato masher to get a finer texture on the apples, onions & garlic. What’s wonderful about this mixture is that it doesn’t need to be seasoned since the juices and maple sugar seasoning that coated the pork have filtered down into them. Once you’ve mashed it to your preferred texture for applesauce, you’re set! Place the savory applesauce in a serving dish or individual ramekin and garnish with a fresh thyme stem.

Maple Pecan Sweet Potatoes

We love sweet potatoes at our house, even more than the russet, white or Yukon gold variety. While we’re on a fall flavor kick, I roasted some sweet potatoes and scooped out the soft flesh into a casserole dish. To add some additional sweetness, I stirred in about 1/4 cup of real maple syrup and salt to taste. Top it with chopped pecans and bake in a 350 degree oven for 20-30 minutes.

To round out our meal, I added some steamed broccoli for color and to add to our daily veggies for the day.

Baked Tilapia with Tomatoes

The following recipe was made & shared for my Tomato Event. You can read and get links to other recipes shared HERE.

Baked Tilapia with Tomatoes
shared at the event by Joelen
recipe HERE and omitted olives

4 Tilapia fillets
salt and pepper
¼ cup olive oil
2 Tbsp fresh thyme, chopped
4 tomatoes, peeled and chopped
¼ cup pitted black olives, diced
¼ tsp hot red pepper flakes
2 cloves garlic, minced
½ cup red onion, diced
1 Tbsp lime juice

Directions:
1. Preheat oven to 400°F.
2. Arrange fillets in greased baking dish large enough so fillets do not overlap.
Season with salt and pepper.
3. Mix remaining ingredients in a bowl.
4. Spoon tomato mixture evenly over fillets.
5. Bake uncovered 15-20 minutes or until fish flakes easily with a fork.

Patatas Bravas

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Patatas Bravas
unpictured
shared at the event by Tricia
recipe from here

3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil, for frying

The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.

Black & Green Tapenade

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Black & Green Tapenade
shared at the event by Jenn
Original recipe here

The tapenade can be served as an hors d’oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade.

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven dried tomatoes, drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

To prepare ahead: Tapenade will keep up to 1 week, refrigerated, in a covered container.

Fresh Tomato, Basil, & Garlic Sauce over Angel Hair Pasta

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Fresh Tomato, Basil, & Garlic Sauce
over Angel Hair Pasta
shared at the event by Joelen
Original recipe here

2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig Pinch chili flakes *(I omitted)
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
*(I also added 1 tub mozzarella, cut in chunks)

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small “x” on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).

Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.

Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

* I also served marinated Chicken Breasts on the side to pair with this dish.

Simple Roast Chicken

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Joelen’s Simple Roast Chicken
recipe from Food Network:

1 (3 1/2 to 4 pound) chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
Butter
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth

Preheat oven to 425 degrees F.

Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.

Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)

Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.

Piccata Piccata

The weather has been so unbelieveably hot here in Chicago… and has prevented me from cooking my fave fall dishes. But I was determined to cook up something tonight. I decided to cook up a light chicken piccata, which was inspired by Ina Garten’s show on the Food Network. She made it on a recent episode so I decided to whip up my version at home.Here is my recipe for Chicken Piccata with Mushrooms:

2 boneless skinless chicken breasts, pounded flat
salt, pepper, garlic powder, onion powder to season
1/2 cup flour
1 egg + 1tbsp water (egg wash)
1/2 breadcrumbs
1 tablespoon italian seasoning
olive oil for cooking
2 tablespoons flour
1/4 cup lemon juice
1/2 cup sliced mushroom
2 sprigs fresh thyme
2 pats of butter

Pound chicken flat to form a paillard.
Season chicken with salt, pepper, garlic powder, onion powder on both sides.
Add italian seasoning to breadcrumbs and stir.
Dredge chicken in flour to coat.
Dip chicken in egg on both sides.
Dredge chicken in seasoned breadcrumbs.
Heat oil in pan and fry up chicken until golden brown.
Place chicken on a baking sheet & keep warm in 300 degree oven.
Pour out frying oil, reserving about 1/4 cup.
Stir in 2 tablespoons flour to create a roux.
Slowly add lemon juice, mushroom & thyme.
Bring to a boil and stir.
Before serving, remove pan from heat & stir in butter.
Pour lemon butter sauce over chicken.

I served this with thyme roasted potatoes & steamed broccoli.

Braisin’ Beef

Tonight I was in the mood for a rich fall meal… and had some leftover port wine to use. So to hit the spot, I made braised beef shanks in a port wine sauce. Here’s my recipe for port braised beef shanks…

4 beef shanks
salt, pepper, italian seasoning to taste
olive oil
2 cloves garlic, minced
miripoix: 1/2 cup each carrots, celery, onions diced fine
1 cup port wine (I used Jonesy)
1 cup beef broth
2 springs fresh rosemary
4 springs thyme leaves
1/2 cup frozen peas

In a dutch oven, brown beef shanks in olive oil on both sides.; remove from pot.
In the same pot, add the miripoix and garlic. Stir until softened.
Return the browned beef in the pot.
Add port wine & beef broth.
Stir in fresh thyme & rosemary leaves.
Reduce heat, cover and let it simmer for 2 hours.
Just before serving, add frozen peas and stir.

I served this over steamed brown rice.

Only in Chicago…

After my Celebrate Chicago dinner for my cooking group gals, I had some left over Italian Beef. It was nice soup weather today with Chicago’s gray cloudy sky and cool air so I transformed my italian beef leftovers into a hearty soup.
For those outside of Chicago, an italian beef sandwich consists of thin slices of beef served inside italian bread or some other crusty bread (often soaked), which has been cut lengthwise and into individual portions. Even though it is served on Italian bread sliced lengthwise, this is the only thing it has in common with sub sandwiches. Italian beef is made using cuts of beef from the sirloin butt or the top/bottom round. It’s wet roasted in a broth with garlic, oregano and spices until medium rare or medium. The roast is then cooled, then sliced very thinly (“shaved”) using a deli slicer, and then served dripping wet after a reintroduction to its reheated beef cooking broth, topped off with sauteed green bell peppers, or hot Chicago-style ” giardiniera” peppers (mix of Serrano peppers, carrot, cauliflower, celery, olives, and oil/spices).With my leftovers, I made my experimental italian beef soup which turned out wonderfully!

1-2 tablespoons olive oil
1/4 cup finely chopped white onions
3-4 cloves garlic, minced
1 -2 tablespoons all purpose flour
2-3 cups italian beef broth
1 lb Cooked Italian beef
1 cup sliced cremini mushroom
1/4 cup caramelized onions
3-4 springs of fresh thyme leaves
1/4 cup half & half
2 teaspoons water + 2 teaspoons cornstarch (slurry)
1 1/2 cups cooked dry pasta (cavatappi)
1 cup frozen mixed vegetables

In a pot, saute chopped onions and minced garlic in olive oil.
Sprinkle the flour over the onion/garlic mixture and stir to create a roux.
Slowly add broth to the pot and stir to thicken slightly.
Add the cooked italian beef, mushrooms and caramelized onions.
Add the fresh thyme leaves.
Bring to a boil for 10-15 minutes.
Add the cooked pasta into the pot; stir.
Remove from heat.
Add the half & half, slurry & frozen mixed vegetables.
Serve with your choice of bread or crackers.

I served my hearty soup with melba toast squares.