Cold Weather: Real Deal Hearty Beef Stroganoff, Beef Ribs, Pineapple Cake

From Denny: This lingering cold weather calls for some serious slow cooking! It's also fun to linger over a long slow cooked recipe to occupy you and heat the kitchen, turning it into that warm place we call home. Chef Keller does these recipes justice. What I like is that he got a hold of some traditional recipes and fine tuned them for the modern cook - and he gives great details on everything!

What is unusual about this post is that the chef gives a tutorial on how to properly prepare a salad. Just when you thought you knew everything he provides some delicious and smart details to heighten the flavors of your favorite salad.

And when was the last time you made Pineapple Upside Down Cake? Here he kicks it up a notch by preparing in advance - and extra for another cake later - the butter and sugar gooey goodness that goes in first into the pan, followed by the cake batter and then baked in the oven. You can make this simple easy cake with other fruits of your choice.

The beauty of this recipe is that you can freeze the gooey butter and sugar goodness he calls "Pan Schmear" for that day when you don't have time or can't think of something to make and there it is in all its glory waiting for you! Can you tell my husband often "shops" in the freezer for snacks he wants me to make? I often forget about what's in the inventory and he loves to paw through it for happy surprises. You can bet this recipe is going on the freezer inventory list! :)




For: "Ad Hoc At Home" cookbook of awesome slow food done right by Executive Chef Thomas Keller of Bouchon and Per Se in New York and French Laundry and Ad Hoc in California, go here. This user-friendly book that focuses on bringing gourmet flavors to classic American cooking is parked on the New York Times best-sellers list for the past six weeks.






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BEEF STROGANOFF

From Keller: Beef stroganoff made with Campbell's cream of mushroom soup was a mainstay of the 1970s that I still feel some nostalgia for. This interpretation of that all-American version of stroganoff calls for braised beef short ribs with a mushroom cream sauce, enriched with crème fraîche. This is just as much about the mushrooms as it is the beef. Some of the cremini are pureed to use in the sauce, and some are sliced and sautéed to toss with the noodles.

SERVES: 4

Ingredients:

Cream Sauce

1 pound cremini mushrooms, trimmed and cut in 3/4-inch pieces
(BUTTON MUSHROOMS CAN ALSO WORK HERE IF NECESSARY)
1 tablespoon (1/2ounce) unsalted butter
2/3 cup chopped onion
Kosher salt and freshly ground black pepper
3 cups heavy cream
1 Sachet (page 342), without the garlic
1/3 cup crème fraîche
(SOUR CREAM CAN ALSO WORK HERE IF NECESSARY)

Mushrooms

4 tablespoons (2 ounces) unsalted butter
2 tablespoons canola oil
1 pound small or medium cremini mushrooms, trimmed and sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
Braised Beef Short Ribs (page 41), chilled, braising liquid reserved for another braise if desired

(YOU CAN ALSO USE JUST 1 3/4 LBS OF SIRLOIN BEEF TIPS, SEAR THEM IN A SKILLET AND SLICE THEM WITH UNIFORM CUTS AND PLACE ON THE PAPPARDELLE)Pappardelle, homemade (see pages 215 and 338) or store-bought
2 tablespoons (1 ounce) unsalted butter, at room temperature
Coarsely chopped flat-leaf parsley
Gray salt or coarse sea salt


Directions:

Working in a couple of batches, process the mushrooms for the sauce in a food processor, scraping down the sides as necessary, until finely chopped. Transfer to a bowl.

Melt the butter in a medium saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Season with salt and pepper. Add the chopped mushrooms, increase the heat to medium- high, and cook, stirring occasionally, until all the liquid has evaporated, 10 to 15 minutes.

Pour in the cream, add the sachet, and bring to a boil. Reduce the heat to keep the cream at a simmer and simmer for about 35 minutes, until the cream is reduced by about one-third and infused with the mushroom flavor.

Meanwhile, set a cooling rack over a baking sheet and line the rack with paper towels. Heat a large frying pan over medium heat. Add 2 tablespoons of the butter and 1 tablespoon of the canola oil and heat until the butter melts. Add half of the mushrooms, season with salt and pepper, and cook, without stirring (if you toss or move the mushrooms too early, they will steam rather than brown), for about 3 minutes, until the first side is golden brown. Turn the mushrooms and cook for another minute or two, until golden brown. Transfer to the lined baking sheet to drain and cook the remaining mushrooms in the remaining 2 tablespoons butter and 1 tablespoon oil.

It is easiest to cut the short ribs into pieces while the meat is cold. Cut into 2-inch cubes and let sit at room temperature for 30 minutes.

When the sauce is ready, discard the sachet, pour the sauce into a blender, and blend until smooth. Strain the sauce into a medium saucepan, set over medium-low heat, and stir in the crème fraîche until incorporated. Reserve about 1/4 cup of the sautéed mushrooms, and add the remaining mushrooms to the sauce. Season to taste with salt and pepper. The sauce will be on the thick side. Keep warm on the back of the stovetop or on a diffuser over very low heat.

Preheat the oven to 350°F. Set a cooling rack over a baking sheet. Bring a large pot of salted water to a boil for the pasta.

Meanwhile, heat some oil in an ovenproof frying pan over medium- high heat. When the oil is hot, add the meat, presentation (nicest) side down, and brown for 2 to 3 minutes, until richly caramelized. Turn the meat over, transfer to the oven, and heat through, about 10 minutes. Add the pappardelle to the boiling water and cook until al dente, about 2 to 4 minutes if fresh. Reserve a cup of the cooking water, and drain the pasta. Transfer to a large bowl and toss with the butter.
Meanwhile, if necessary, reheat the cream sauce over low heat. Reheat the reserved sautéed mushrooms in a small pan.

Toss the noodles with the cream sauce. If the sauce seems too thick, add a bit of the reserved cooking water to thin. (The cooking water will have some starch in it from the pasta and will maintain the silkiness of the sauce while thinning it.) Add half of the sautéed mushrooms to the noodles and arrange them on a platter. Arrange the short ribs and the remaining mushrooms on the top. Sprinkle with gray salt and garnish with parsley.





BRAISED BEEF SHORTRIBS

SERVES: 4

Ingredients:

Red Wine Reduction

1 (750-ml) bottle dry red wine, such as Cabernet Sauvignon
1 cup diced (1/2-inch) yellow onion
1 cup 1/2-inch-thick slices peeled carrots
1 cup 1/2-inch-thick slices leeks (white and light green parts only)
1 cup thinly sliced shallots
1 cup thinly sliced button mushrooms and/or mushroom stems
3 thyme sprigs
6 flat-leaf parsley sprigs
2 bay leaves
1/2 teaspoon black peppercorns
3 large garlic cloves, smashed, skin left on

Braise

1 piece (about 21/2 pounds) boneless chuck short rib
Kosher salt and freshly ground black pepper
All-purpose fl our
Canola oil
1 cup diced (1/2-inch) yellow onion
2/3 cup 1/2-inch-thick slices peeled carrots
1 1/2 cups 1/2 -inch-thick slices leeks (white and light green parts only)
2 garlic cloves, smashed, skin left on
3 thyme sprigs
2 bay leaves
About 5 cups Beef Stock

Directions:

Braising is such a satisfying process for the cook.

First, you brown the ribs in fat, then cook them in a rich braising liquid-until they're tender but still have some body to them, not until they're falling apart-then cool them in the braising liquid. The flavor improves with time, so these are actually best cooked at least a day before you plan to serve them.

Combine all the ingredients for the red wine reduction in a large Dutch oven or other heavy ovenproof pot that will hold the meat comfortably. Bring to a simmer over high heat and reduce the heat to maintain the simmer for 45 to 50 minutes, until the wine has reduced to a glaze.

Meanwhile, trim any pieces of sinew from the top of the short ribs; leave the layer of fat and silverskin. Remove any remaining connective tissue from where the bones were removed. Season all sides of the meat generously with salt and pepper and coat in fl our, patting off any excess. Heat some canola oil in a large sauté pan over high heat until it shimmers. Add the meat fat-side-down, reduce the heat, and brown the meat for 3 minutes. Turn the meat and brown the other side. Transfer the meat to a tray.

Preheat the oven to 350°F. Add the onion, carrots, leeks, garlic, thyme, and bay leaves to the wine reduction and toss together. Cut a piece of cheesecloth about 4 inches larger than the diameter of the pot. Moisten the cheesecloth and wring dry, place over the vegetables, and fold over the edges to form a "nest" for the meat.

(The cheesecloth will allow the liquid to flavor and cook the meat but prevent bits of vegetable and herbs from clinging to it.) Put the meat on the cheesecloth and add the stock; it should come just to the top of the meat. Cut a parchment lid and place it over the meat.

Transfer the pot to the oven, reduce the heat to 325°F, and braise the beef for 11/2 to 2 hours, until very tender. To check, uncover the meat and press on it: the fibers should separate as you press down, but the meat shouldn't be falling apart. Transfer the meat to a heatproof container.

Strain the braising liquid twice through a fi e-mesh conical strainer into a bowl, then strain into a fat separator or deep bowl and allow the fat to rise to the top. Skim off the fat and strain the liquid over the meat. (The meat can be refrigerated in the liquid for up to 3 days, then finished as follows. Or it can be used to make Beef Stroganoff or Catalan Beef Stew.) To get ready to serve, preheat the oven to 400°F.

Remove any solidified fat from the surface of the liquid. (If the liquid has gelled, place the container in the oven or microwave and heat until the liquid melts and you can remove the meat without breaking it.) Put the meat fat-side-down in an ovenproof sauté pan and pour in about 1/2 inch of the braising liquid.

Pour the remaining liquid into a saucepan, bring to a simmer, and simmer until reduced to a sauce consistency. Remove the sauce from the heat. Meanwhile, put the pan of short ribs over medium heat and bring to a simmer, spooning the juices over the meat. Transfer the uncovered pan to the oven to heat through, about 15 minutes, basting with the juices once or twice. Turn the meat over and baste generously with the juices. Return to the oven for another 5 minutes or so, basting two more times, until the meat is hot and richly browned with the sauce.

Cut the short ribs against the grain into slices about 1/2 inch thick. Keep checking the meat as you slice, as the grain will not follow a straight line, and adjust your knife to keep cutting against the grain. Arrange the meat on a platter and spoon the sauce over it.







SACHET

MAKES: 1 SACHET

Ingredients:

1 bay leaf
3 thyme sprigs
10 black peppercorns
1 garlic clove, smashed and peeled

Directions:

Sachets are used to flavor cooking liquids. A cheesecloth sachet encloses small herbs and spices such as peppercorns and cloves, and works like a tea bag. Once the contents have added their flavors to the cooking liquid, the sachet can easily be removed and discarded.

Lay out a 7-inch square of cheesecloth. Put the bay leaf, thyme, peppercorns, and garlic near the bottom of the square and fold the bottom edge up and over them. Roll once, tuck in the two ends of the cheesecloth, and continue to roll. Tie the cheesecloth at both ends with kitchen twine.







PASTA DOUGH

MAKES: ABOUT 1 1/2 POUNDS

Ingredients:

2 3/4 cups (13 ounces) Tipo 00 flour
1 large egg
14 large egg yolks
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons whole milk

Directions:

Pasta dough is such an elementary and satisfying process with so many applications that I always try to encourage people to make it at home. You can't achieve the same effects with store-bought fresh pasta, and it's a completely different product from dried pasta.

It's also a wonderful way to get kids into the kitchen and cooking. This is a very rich egg-yolk pasta. Try to find Tipo 00 fl our, the "00" designating a finely ground fl our; it's usually available in Italian markets and results in a pasta with a soft silky texture.

Mound 2 1/2 cups of the flour on a board. Create a well about 8 inches across in the center by pushing the flour out from the center, leaving some flour at the bottom of the well.

Pour the egg, yolks, olive oil, and milk into the well. Using a fork, mix the ingredients together in the well. Then, little by little, begin to bring in some of the fl our from the sides of the well. Continue to bring in the flour until all of it is incorporated and the mixture has a paste- like texture. Using a dough scraper, starting at the outermost part of the well, make chops across from left to right and then top to bottom. Then use the dough scraper to lift the dough from the board and fold it over itself until it completely comes together.

Begin to knead the dough and use the scraper to clean the board. Sprinkle the board with some of the remaining 1/4 cup fl our. Continue to knead the dough on the floured surface for about 15 minutes, adding flour as needed, until very smooth and elastic. Lightly dust the dough with fl our and wrap tightly in plastic wrap. Refrigerate for at least 12 hours, or up to 24. (Freezing the dough is not recommended; it is better to roll out and dry, or freeze the pasta itself.)


TO ROLL THE PASTA: Line a baking sheet with parchment paper. Cut the dough into thirds. Work with one piece at a time, keeping the other pieces covered so the exterior does not dry out. Shape one piece of dough into a rectangle about 1/2 inch thick. Fold it into thirds, as if you were folding a business letter.

Set the rollers of the pasta machine at the widest setting and dust the rollers with flour. Roll the dough through the machine, and then run it through the same setting again. Repeat this procedure three or four more times, but the last time, fold the pasta sheet lengthwise in half to give you a narrower piece of pasta and run it through the machine. Lower the setting one notch and roll the dough through. Do not fold it over.

Continue the process until the sheet of pasta is quite thin (there may be a recommended setting for your machine; if not, the second-to- the last setting is usually best); sprinkle the dough lightly with the fl our if it feels at all sticky or tacky. When the sheet becomes too long to work with, cut it in half, fl our lightly, and continue to roll both pieces. Lay the dough on a floured surface, cover, and let it rest for a few minutes, then roll through the machine again. The pasta will be very thin.

Loosely roll up the dough and cut into 1- to 1G-inch-wide strips. Spread the pappardelle on the prepared baking sheet and cover with another piece of parchment paper. Repeat with the remaining 2 pieces of dough. The pasta can be covered tightly with plastic wrap and refrigerated for up to 2 days.







From Keller: SALAD BASICS

A surprising amount of finesse goes into making a great salad. You have to know when to salt it, how to dress it, when to pepper it. What's appropriate as ingredients? Are the greens bright and fresh? Is the dressing balanced in flavor, the garnish vivid? If you can put your fork into any part of the salad and have in that one forkful all its components-some piquillo pepper, pickled carrot, red onion, and greens, say-that's an important quality. Is every leaf evenly dressed? Are the fresh herbs strewn throughout? These are some of the things that define a great salad.

Our method follows just a few rules. We season all the components separately and then bring them together-meaning that if we're making a Cobb salad, all the ingredients, from the avocado to the tomatoes, are seasoned separately with salt. When we're ready to mix the salad, we place the leaves in a shallow bowl, drizzle the oil or vinaigrette around the sides of the bowl, and then toss the leaves gently.

Oiling the bowl, rather than pouring the oil directly on the greens, ensures that all the greens pick up the same amount of oil when you toss them. We then salt the greens and toss again. We may dress the greens with something acidic, or we may serve a dressing on the side, depending on how delicate the greens are. The leaves are often so delicious that we want to feature them and serve them simply with salt and olive oil, and perhaps a little vinaigrette on the side.

The final step in building a salad is to finish it with fresh herbs, either whole leaves or torn: mint, basil, chervil, tarragon. The only herbs we cut are chives. I find you lose too much flavor on the cutting board when you chop herbs. And that's it-all very simple, but each step is important.

Below are the key steps in a nutshell, followed by suggestions for interesting combinations.

For a mixed green salad, select the greens, just one type or a combination, and other components that will complement them. Figure on about 2 cups of greens per person. Remove limp or bruised leaves and trim the greens of any dark spots. Wash the greens with cold water. If they are very dirty, wash them twice, place them in a bowl of cold water and let stand briefly, then lift the greens from the water. (If you drain the greens and water into a colander, you will be reintroducing any dirt that's fallen to the bottom of the bowl.) Spin the greens in a salad spinner to dry them thoroughly.

Put the greens in a wide bowl. Pour the oil or dressing around the sides of the bowl, rather than directly on the greens. Lift and toss the greens so the oil or dressing lightly coats them. If we use a dressing on the greens, rather than just oil, we add it sparingly and serve more dressing on the side. Sprinkle the greens with salt and freshly ground pepper and toss.

For multicomponent salads, choose a shallow serving platter, so that you can layer the additional ingredients and intersperse them with the greens, both creating a beautiful presentation and making it easy for everyone to sample all the ingredients in the salad. As you layer the ingredients, think about their weight, and save lighter, more delicate ingredients for the top.





PINEAPPLE UPSIDE DOWN CAKE

From Keller: Here is another slightly quirky entry from the American tradition, pineapple upside-down cake. I have some affection for canned pineapple for nostalgic reasons, but we use fresh pineapple here for a more elegant dessert.

Again, think of this as a general template that you can use for different fruits, and they all work wonderfully. We make what we call a "pan schmear" of butter and brown sugar, top it with the fruit, and pour the cake batter over the top. The recipe makes more schmear than you need, but it is difficult to make less. It will keep for a couple of weeks in the refrigerator, ready when you want to make another cake, or it can be frozen.

SERVES: 8

Ingredients:

Pan Schmear

8 tablespoons (1 stick; 4 ounces) unsalted butter, at room temperature
1 1/2 tablespoons honey
1/2 teaspoon dark rum
1 cup packed light brown sugar
1/4 teaspoon vanilla paste (see Sources, page 346) or pure vanilla extract
Kosher salt
1 Gold (extra-sweet) pineapple

Cake

1 1/3cups cake flour
2 teaspoons baking powder
8 tablespoons (1 stick; 4 ounces) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla paste (see Sources, page 346) or pure vanilla extract
2 large eggs
1 tablespoon plus 1 teaspoon milk

Directions:

Preheat the oven to 350°F.

In the bowl of a stand mixer fi tted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread N cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt.
(The remaining schmear
can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into J-inch-thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Reserve any extra pineapple for another use. Sift the flour and baking powder together; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the fi rst one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating just until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 30 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover cake can be stored at room temperature for up to 2 days.)







For: "Ad Hoc At Home" cookbook of awesome slow food done right by Executive Chef Thomas Keller, go here.


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Warm Soups 4 Cold Rainy or Snowy Days

From Denny: It's been raining all day and cold, cold, cold - and we have it good in south Louisiana! My relatives in the Northeast have just received another late winter's gift of a new blanket of deep snow. I've been chilly all day.

The pilot light on the hot water heater went out late last night so we woke up to cold water. Not to fear; McGiver was here. I just so happened to remember those electric teapots from my time in Europe, so picked one up here. Not a bad fix in an unexpected emergency. During the hurricane season when we lost power for days, our neighbors figured out we had coffee and started knocking on the door in the morning. Yep, we have a low tech mechanical French Press. I try to always have a back up plan.

While I was exploring the CBS site most of the afternoon today I found these good - no awesome! - soup recipes. I'm a huge fan of really good quality substantial soups and stews so these caught my eye. Katie Lee is also a friendly person who just chats you right up through the camera, bringing these recipes up off the page and practically into your mouth to taste! :) What is great about her too is that she is always thinking of ways to update traditional recipes with an interesting flavorful twist. Now she's speaking my name!



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Roasted Tomato Soup

From Katie Lee: Tomato soup is a classic, but it's difficult to get good tomatoes in the winter to make this soup homemade. We are going to roast our tomatoes first to bring out all of their natural sweetness and make them more flavorful, which will give us that luxurious, "right off the vine" tomato taste in soup. We put it in a pot and add chicken broth to it and season and then you puree it with the immersion blender.

We will puree this soup by using the immersion blender (a hand blender). You eyeball it and it should take about 5 minutes.

Cook Time: 3 hours
Serves: 4

Ingredients:

2 1/2 pounds ripe tomatoes, cut in half, seeded, and cored
1 medium onion, peeled and cut into eight equal slices
2 garlic cloves
5 sprigs fresh thyme
2 tablespoons olive oil
2 bay leaves
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream (optional)

Directions:

From Katie Lee: I used to always buy canned tomato soup, figuring that making homemade took too much time and effort. Then, my mom passed on this recipe to me. Not only is making homemade tomato soup easy, but it tastes worlds better than its processed counterpart. Roasting the tomatoes makes them even sweeter. If you like your tomato soup creamy, add the heavy cream, or if you are a purist just leave it out.

Preheat oven to 300 degrees F.

Place the tomatoes, onion, garlic, and thyme on a parchment or foil-lined baking sheet. Drizzle with olive oil and toss to coat. Roast in oven for two hours.

Let tomatoes cool to touch. Remove peels, tear into bite-size pieces, and transfer to a stockpot with roasted onion, garlic, and thyme. Add chicken broth and bay leaves. Bring to a boil and then reduce heat to a simmer and cook uncovered for 40 minutes. Remove thyme sprigs and bay leaves and season with salt and pepper. Use an immersion blender or transfer to a blender and blend until smooth and creamy. Return the soup to the pot and stir in heavy cream. Simmer for 10 more minutes and serve.





Asian Chicken Noodle Soup

From Katie Lee: While on a girls’ trip on my friend Wendi’s boat, I had an Asian-style chicken noodle soup. I came home and tried to copy it, but I couldn't quite get the flavors right. After a few attempts, I finally mastered it and came up with this recipe. I like it spicy, so I serve extra chili sauce on the side.

Ingredients:

1 tablespoon vegetable oil
1/2 medium onion, minced
1 garlic clove, thinly sliced
1 tablespoon freshly grated ginger
6 cups chicken broth
3 stalks lemongrass, the bottom 3 inches only, each stalk cut into three 1-inch pieces
1 teaspoon chili sauce
Juice of 1 lime (about 2 tablespoons)
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 chicken breasts, pounded and thinly sliced
2 cups Napa cabbage, thinly sliced
1 cup carrots, peeled and shredded
1 cup red bell pepper, thinly sliced
1 3- to 4-ounce pack rice noodles, prepared to package instructions
Cilantro, mint, scallions, bean sprouts, for garnish

Directions:

In a large stockpot over medium heat, heat oil and add onions, garlic, and ginger. Saute until onions are translucent, about 7 to 8 minutes. Add chicken broth, lemongrass, chili sauce, lime juice, soy sauce, and sesame oil. Simmer for 10 minutes. Increase heat to a low boil, add chicken breasts and cook about 5 minutes. Add cabbage, carrots, and red pepper and simmer an additional 2 to 3 minutes.

Divide rice noodles among bowls and ladle chicken soup into each bowl. Garnish with cilantro, mint, scallions, and bean sprouts and serve with additional chili sauce, if desired.





Roasted Carrot and Ginger Soup

From Katie Lee: High in antioxidants and vitamin A, this tasty and healthy soup is a standby at my house. Roast the carrots first to make them really sweet, then puree with ginger and stock. This soup freezes really well, so you can make a big batch and enjoy leftovers another night.

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4 to 6

Ingredients:

4 cups carrots (about 1 1/2 pounds), peeled and cut in large dice
1 tablespoon olive oil, plus 1 tablespoon
1 tablespoon unsalted butter
1 onion, diced
1 tablespoon fresh ginger, finely minced
2 bay leaves
4 cups low-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain yogurt
Fresh parsley, minced, for garnish

Directions:

Roasting carrots brings out all of their sweetness. For this soup, I added some ginger for a spicy contrast and the bay leaves and worcestshire sauce makes a rich backdrop of flavor. By using plain yogurt instead of heavy cream, it still has a creamy texture without all of the fat.

Preheat oven to 400 degrees F.

Toss the carrots with the one tablespoon olive oil, season with salt and pepper, and spread on a parchment-lined baking sheet. Roast until fork tender, about 20 minutes.

Meanwhile, in a stock pot or Dutch oven, heat the remaining one tablespoon olive oil and butter over medium-high heat and sauté onions, ginger, and bay leaves until onions are translucent, about 5 minutes. Add chicken broth, lemon juice, Worcestershire, salt, and pepper and bring to a low boil. Add carrots, reduce to a simmer and cook about 10 minutes. Remove bay leaves. Use an immersion blender or transfer to a blender and blend in batches until creamy. Add yogurt and blend to combine. Serve garnished with fresh parsley.





Wild Mushroom Soup

From Katie Lee: If you love creamy soups, this will be your favorite. Choose your favorite assortment of wild mushrooms to customize to your own taste. Super easy and incredibly rich in flavor. I also like serving this soup as an hors d'oeuvre at parties by spooning it into an espresso cup and topping it with a dollop of creme fraiche and a sprinkling of chives.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 12 - 14

Ingredients:

2 tablespoons (1/4 stick) unsalted butter
1 yellow onion, finely diced
1 garlic clove, minced
1 bay leaf
3 cups finely diced mixed wild mushrooms
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 cups vegetable broth
1 cup heavy cream
Crème fraîche and minced flat leaf parsley, for garnish

Directions:

In a Dutch oven over medium heat, melt the butter. Add the onion, garlic, and bay leaf. Cook until the onions are translucent, about 10 minutes. Add the mushrooms and cook until tender and any moisture has evaporated.

Stir in the flour, salt, and pepper and cook 2 to 3 minutes. Add the vegetable broth and bring to a low boil. Reduce the heat to a simmer, cover, and cook 20 minutes. Stir in the cream and cook an additional 10 minutes, stirring often. Serve in espresso cups garnished with crème fraîche and parsley.





Grilled Chipotle Three-Cheese Sandwich

Prep Time: 15 minutes
Cook Time: 6 to 8 minutes
Serves: 4 to 6

Ingredients:

1 7-ounce jar chipotle peppers in adobo sauce (I like La Costena brand.)
1/4 cup olive oil
12 slices of Monterey Jack cheese
12 slices of Swiss cheese
12 slices of cheddar cheese
2 Roma tomatoes, sliced
1/2 red onion, very thinly sliced
12 slices of sourdough bread (thickly sliced if possible)
3/4 cup butter (1 1/2 sticks), softened

Directions:

From Katie Lee: When I was in college, I worked in a great little restaurant called Kona Bistro. Employees ate for free and after a long shift, I always had this sandwich. Be careful, the chipotle puree is spicy!

Place the chipotle peppers and the sauce in a food processor or a blender and puree until smooth. With the machine running slowly drizzle in the olive oil. Place the chipotle puree in a small bowl and set aside.
Preheat a large, heavy fry pan, grill pan, or griddle to medium heat.

Place the bread slices on a work surface and spread each slice with 1 tablespoon chipotle puree. Layer half the bread slices with two slices of each cheese and a few slices of the tomatoes and onions. Top with the remaining slices of bread, chipotle side down. Spread the top and bottom of each sandwich with the butter.

Grill each sandwich for 3 to 4 minutes on each side until the cheese is completely melted and the bread is golden brown. Slice the sandwiches in half and serve immediately.


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Swapping Food Choices for Less Fat and Calories to Trim off holiday pounds

From Denny: Do you ever feel like you are chasing calories and fat away like a game of cops and robbers? Some days you win; some days the "bad guy" wins. Men's Health Magazine, David Zinczenko, shows us some simple food swaps to help cut down on calories and excess fat in our meals and go easy on our wallets. It's definitely a case of "cook this, not that!" If you are stumped for good ideas to change your food routine to something healthier, take a look:

Visit msnbc.com for breaking news, world news, and news about the economy

Transform your meals into more nutritious choices by cooking at home. That's the real fast track to slimming down in 2010. Besides, home cooking will shave more than pounds; it will shave dollars off your food bill at the grocery store - a real winner!

This book, “Cook This, Not That!”, will teach you how to win at food choices. Read on from the book about how to cook your own version of loved fast foods in a healthier lower calorie less fatty version!



1. Chicken Fingers
Average calories in restaurant chicken fingers: 1,100
Caloric equivalent: 22 Dunkin’ Donuts Glazed Munchkins

Cook This! Instead:

Chicken Fingers with Chipotle-Honey

From: "Cook This, Not That!"

Makes: 4 servings, Cost per serving: $2

Eat restaurant chicken fingers with one of their special sauces and you could be downing nearly a full day's worth of calories. Make the switch to this homemade, oven-fried version once a week instead, and you could shed 25 pounds (and cut out 210,080 mg of sodium) in a year.

250 calories/1.5 g fat (0 g saturated)/ 350 mg sodium

INGREDIENTS

• 1 lb boneless, skinless chicken tenders
• Salt and black pepper to taste
• 3 egg whites, lightly beaten
• 2 cups panko bread crumbs
• 2 Tbsp Dijon mustard
• 1 tsp chipotle pepper puree
• 1 Tbsp honey

DIRECTIONS

Preheat the oven to 450°F. Season the chicken with salt and pepper. Place the egg whites in a shallow bowl. Place the crumbs on a plate and season those, too. Dip the chicken tenders into the egg, then toss them in the crumbs, being sure to coat fully.

Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray and bake for 10 to 12 minutes, until the crumbs have browned and the chicken is firm.

Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated with the spicy-sweet sauce.



2. Turkey Sandwich

Average calories in a restaurant turkey sandwich: 850
Caloric equivalent: 13 “fun-size” 3 Musketeers candy bars

Cook This! Instead:

Turkey Sandwich with Guacamole and Bacon

From: "Cook This, Not That!"

Makes: 4 servings, Cost per serving: $3.54

Swapping in the guacamole for mayonnaise not only shaves 70 to 100 calories from your sandwich, but also replaces low-quality fats with healthy mono-unsaturated ones.

430 calories/ 13 g fat (4 g saturated)/ 1,070 mg sodium

INGREDIENTS

• 1 baguette
• 12 oz sliced turkey
• 4 slices Swiss cheese
• 1 large tomato, sliced
• 1/2 red onion, thinly sliced
• Pickled jalapeños
• 4 strips bacon, cooked until crisp and patted dry
• 1/4 cup guacamole

DIRECTIONS

Preheat the broiler. Carefully slice the baguette in half horizontally and place on a large baking sheet. Layer the turkey and cheese on the bottom half of the bread.

Place the sheet in the oven 6" below the broiler. Broil for 2 to 3 minutes, until the cheese has just melted and both halves of the bread are hot, but not too brown and crunchy.

Remove from the oven, and then layer the tomato, onion, jalapeños, and bacon on top of the turkey. Spread the top half of the baguette with the guacamole. Slice the baguette into 4 individual sandwiches and serve.



3. Lasagna

Average calories in restaurant lasagna: 750
Caloric equivalent: More than 8 fried eggs

Cook This! Instead:

Hearty Lasagna

From: "Cook This, Not That!"

Makes: 4 servings / Cost per serving: $3.50

Using low-fat ricotta sauce and lean chicken sausage makes this "hearty" — not heart-attack inducing. In the wrong hands, lasagna turns into a soupy, oily, hyper-caloric mess. But not our version.

430 calories/ 13 g fat (4.5 g saturated)/ 810 mg sodium

INGREDIENTS

• 1 container (15 oz) part-skim ricotta
• 1/2 bunch fresh basil, chopped
• 2 links precooked chicken sausage, diced (we love Al Fresco Sundried Tomato and Basil)
• 1/3 cup 2% milk
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/8 tsp salt
• 2 1/4 cups Muir Glen Tomato Basil Pasta Sauce
• 8 no-boil lasagna noodles
• 1/4 cup grated Parmesan

DIRECTIONS

Preheat the oven to 425°F. Mix the ricotta, basil, sausage, milk, garlic, pepper flakes, and salt.

Spread 1/2 cup of the tomato sauce on the bottom of an 8" × 8" baking dish. Lay 2 noodles over the sauce; cover with one-fourth of the ricotta mixture and another 1/2 cup of the tomato sauce. Repeat with noodles, cheese mixture, and sauce twice more. Top with a last layer of pasta, the remaining ricotta mixture and sauce, and Parmesan.

Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, until the top is golden. (Note: This recipe is good for a big crowd and very easy to double up on.)



4. Fish Tacos

Average calories in restaurant fish tacos: 1,250
Caloric equivalent: 2.5 McRib Sandwiches from McDonald's

Cook This! Instead:

Grilled Fish Tacos

From: "Cook This, Not That!"

Makes: 4 servings / Cost per serving: $2.97

For our version of fish tacos, we wanted to ditch the frying oil and mayonnaise but maintain the flavor, so we substituted a spicy Cajun blackening seasoning and a nutrient-rich mango-avocado salsa, which cuts the heat and pairs perfectly with the fish. This salsa would make gardening gloves taste good.

380 calories/ 11 g fat (2 g saturated)/ 240 mg sodium

INGREDIENTS

• 1 mango, peeled, pitted, and cubed
• 1 avocado, pitted, peeled, and cubed
• 1/2 red onion, finely chopped
• Juice of 1 lime, plus wedges for garnish
• Chopped fresh cilantro
• Salt and black pepper
• Canola oil
• 2 large mahimahi fillets (1 1/2 lb total)
• 1 Tbsp blackening spice
• 8 corn tortillas
• 2 cups red cabbage, finely shredded

DIRECTIONS

Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season with cilantro, salt, and pepper.

Heat a grill or stove top grill pan until hot. Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.

Warm the tortillas on the grill for 1 to 2 minutes, or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and mango salsa. Serve with the lime wedges.



In addition they give advice on How to Stock Your Pantry for healthy choices:

The perfect kitchen

Make sure your kitchen is stocked with these five simple staples. They’ll help you instantly improve your diet — and your health.

Low sodium soy sauce

Calories aren't the issue with soy sauce; it's sodium. Choosing a lighter version can save you up to 500 milligrams (mg) sodium per serving.

We like: Kikkoman Less Sodium Soy Sauce (1 Tbsp)(Denny's fav too!)
10 calories
0 g fat
575 mg sodium

Dark chocolate

Eating chocolate in moderation isn’t a dietary death sentence, it’s actually surprisingly good for your health — as long as the chocolate contains at least 60 percent cocoa. That’s because chocolate is packed with antioxidants.

We like: Hershey’s Special Dark (1 bar)
180 calories
12 g fat (8 g saturated)
21 g sugars

Extra-virgin olive oil

When choosing vegetable oil, you want to select the one with the highest ratio of monounsaturated to polyunsaturated fats. Here’s a shortcut: In this category, olive oil outperforms the other bottles on the shelf. That’s because nearly 75 percent of its fat content is mono-unsaturated. (Soybean oil has less than 25 percent mono-unsaturated fat.)

We like: Colavita Extra Virgin Olive Oil (1 Tbsp)(another fav!)
120 calories
14 g fat (2 g saturated)

Canola oil

When choosing vegetable oil, you want to select the one with a high ratio of mono--unsaturated to polyunsaturated fats. Here’s a shortcut: In this category, olive oil outperforms the other bottles on the shelf (with about 75 percent mono-unsaturated fat content) — but canola oil is nearly as good, with mono-unsaturated fats accounting for 2/3 of the total fat. And an extra benefit of canola oil? It’s about a quarter the price of EVOO. (extra virgin olive oil)

We like: Wesson 100% Natural Canola Oil (1 Tbsp)
120 calories
14 g fat (1 g saturated)
0 g sodium

Low-fat/organic dressing

Certain dressings are only a small step above mayonnaise (think: ranch). You wouldn't dress your salad with mayo, right? A great dressing will pack spice and tang without hitting a calorie danger zone.

We like: Annie's Naturals Organic Buttermilk (2 Tbsp)
60 calories
6 g fat (1 g saturated)
230 mg sodium

Organic quinoa

Swap quinoa for brown rice, and you're earning yourself almost double the protein and about eight times as much fiber. Quinoa also delivers more flavor and cooks almost twice as fast.

We like: Bob's Red Mill Organic Quinoa (1/2 cup)
170 calories
2.5 g fat
2 mg sodium

Natural peanut butter

It may seem backward, but when it comes to peanut butter, choose the kind with the most fat. Natural varieties are made from nothing but peanuts and salt, but many commercial brands contain hydrogenated oils and corn syrup. Choose an all-natural product, and you’ll trade the bad stuff for more healthy fat.

We like: Smucker's Natural Peanut Butter, Creamy (2 Tbsp)
200 calories
16 g fat (2.5 g saturated)
90 mg sodium

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