Recipe: Sunchoke and Cauliflower Soup

From Denny: Touted as a rock star on the food scene in New Orleans comes a simple recipe anyone can do! I love sunchokes and cauliflower in soups and this one is a winner for both taste and healthy! How can you go wrong with cheese toast?

Here's an excerpt from the article about him from Country Roads Magazine. For the rest of the interesting article, go here:

Appearing on Food & Wine magazine’s cover as one of America’s ten best new chefs for 2007 must be the culinary equivalent of being on the cover of Rolling Stone.

Even in a world of rock-star chefs, Ian Schnoebelen might not have perceived himself in that limelight. Iris’ chef-and co-owner Schnoebelen was caught by surprise by the honor although Food & Wine‘s representatives had been calling the restaurant and asking questions.

“I was excited they were interested in the restaurant but had no idea they had chosen me for best new chefs,” Schnoebelen said. As far as seeing himself on the magazine’s cover, he said, “It was great, especially for business, but a little embarrassing.”

Schnoebelen will have to get used to the attention. He’s made the city proud and he’s turning out fantastic fresh cuisine at the tiny forty-two-seat restaurant he co-owns with partner Laurie Casebonne."

From: Chef Ian Schnoebelen at restaurant Iris, New Orleans, Louisiana, published in Country Roads Magazine

Ingredients:

2 Tbsp unsalted butter, plus 2 tsp softened butter

1 small celery rib, minced

1/2 small onion, minced

2 cups chicken stock or low-sodium broth

3/4 cup whole milk

1 lb cauliflower, cut into 1-inch florets

6 oz sunchokes (Jerusalem artichokes) peeled and cut into 1-inch pieces

1 thyme sprig

1 small garlic clove, minced

Salt

4 1/4-inch-thick baguette slices, cut on the bias

1 Tbsp freshly grated Parmigiano-Reggiano cheese

Freshly ground pepper

1/2 cup sunflower sprouts

Directions:

In a large saucepan, melt the 2 tablespoons of butter. Add the celery and onion and cook over low heat until softened, about 6 minutes. Add the stock and milk and bring to a simmer over high heat. Add the cauliflower, sunchokes and thyme and bring to a boil. Simmer over low heat until the sunchokes are very tender, about 30 minutes; discard the thyme sprig.

Meanwhile, preheat the oven to 350°. In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt. Spread the garlic butter on the baguette slices and place on a baking sheet. Sprinkle with the cheese and bake for about 8 minutes, until crisp.

Working in batches, purée the soup in a blender until smooth. Return the soup to the saucepan; season with salt and pepper. Ladle into bowls and top with the sprouts. Serve with the cheese toasts.

Recipe: Smoky Chicken Chili

During the winter months many of us like to turn to serving up bowls of hot chili. Sometimes the beef version is far too spicy and heavy and we want a change of pace.

How about using that rotisserie chicken from the grocery store or a smoked chicken from your favorite deli to make that lighter version of your favorite chili?

Instead of the usual heavier red kidney beans why not try a change of pace with earthy black beans and nutty white beans to compliment a lighter meat like chicken?

Remember: to cut the spicy heat stir in some sour cream as dairy products are stellar at standing in for the local fire department, instantly dousing that fiery heat!


Smoky Chicken Chili


Yield: Makes 9 cups

Preparation time: 15 minutes to assemble plus 1 hour 15 minutes cooking time

From: Southern Living magazine


Ingredients:

2 poblano chile peppers, chopped

1 large red bell pepper, chopped

1 medium-sized onion, chopped

3 garlic cloves, minced

2 Tablespoons olive oil

2 (14 ½ oz.) cans zesty chili-style diced tomatoes
(Del Monte brand)

1 (16 oz.) can navy beans (in Louisiana use Camellia brand
cream-style white beans)

1 (15 oz.) can black beans, rinsed and drained

1 (12 oz.) can beer OR 1 ½ cups low-sodium chicken broth

1 (1.25 oz.) envelope white chicken chili seasoning mix
(McCormick brand)


Toppings: shredded cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips



Directions: Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender.

Stir in diced tomatoes and next 5 ingredients.

Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.

Note: For other recipes visit my other fun blog –
Romancing The Chocolate

Recipe: Crawfish & Artichoke Bisque

Crawfish & Artichoke Bisque

From: "Recipes From a Chef" by Patrick Mould

Serves 6

Ingredients:


1 stick butter

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1 teaspoon chopped garlic

1 teaspoon dried thyme

2 bay leaves

1 (14 oz.) cans quartered artichoke hearts, drained

1/2 cup flour

2 cups chicken broth

3 cups half-and-half

1 lb. Louisiana crawfish tails

1 teaspoon hot sauce

salt, black pepper and cayenne pepper to taste

1/2 cup chopped green onions

1/4 cup minced fresh parsley


Directions:

Heat butter in a large saucepot over medium heat. Add onion, celery, bell peppers, garlic, thyme and bay leaves, cook for 5 minuts.

Check artichoke hearts and remove any tough outer leaves. Add artichoke hearts to vegetable mixture and cook an additional 2 minutes. Add flour and stir until incorporated.

Stir in chicken broth and cook for 2 minutes until chicken broth starts to thicken. Stir in half-and-half and simmer for 2 minutes until bisque is smooth and creamy.

Add crawfish tails and hot sauce and simmer for 5 minutes.

Taste for seasoning and add salt, black pepper and cayenne to taste.

Stir in green onions and parsley. Serve and enjoy!

Note: For other recipes visit my other fun blog –
Romancing The Chocolate