Bennigan's Potato Soup - My Most Favorite

Can I tell you something? This is soup that will make you want to lick the bowl. Go ahead, no one's looking. I am not going to lie to you, I have. It is that good. I first fell in love with it when we lived about two blocks away from a Bennigan's Restaraunt in Clearwater, Florida. Every time we went there this was the first thing I ordered. Even before I could decide what I was going to have to drink, I knew I was going to have a bowl of this delicious soup. And ever since I found this recipe I have been making this in large batches to keep in the freezer, for when I'm having a craving (which is frequently) for it.

This last week-end I had my mom over and we made a double batch and now it is her favorite as well. It's really very simple to make. The ham base gives it that added depth that you just don't get from other potato soups.




This dish is similar to a favorite potato soup that many people (including myself) went to Bennigan’s for. This is a thick and filling potato soup that warms the soul.


Bennigan's Potato Soup
Recipe Courtesy of Copycat-recipes and CDKitchen.com


Ingredients

1 ¾ oz ham base
2 quarts chicken stock
8 oz yellow onion, diced
3 oz margarine, I prefer to use butter
2 lb potatoes, cut to bite size
1 ½ tspn black pepper
2 cups milk
3 oz flour
3 oz margarine ,butter
 
 
Directions

Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine butter measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine butter measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

Garnish with cheddar cheese, bacon, and green onions.
Makes 10 - 1 cup servings.

I really just can't say enough about how much I love this soup.You are just going to have to take my word about how good it is and at least give it a try.

I am sending this to Deb over at Kahakai Kitchen for Souper Sundays, Erin at EKat's Kitchen for Friday Potluck, Julie at Get Healthy Cheap  to  Mangoes and Chutney for Fat Camp Friday, and Angie at Cocicna Diary for Sundays at One . and to Cassidy at Remodelaholic   for Recipe Swap Sundays .

 

I am also adding a few photos of my new cooking space (pantry/prep room) in my larger and now comfortable new home. I am so loving all of this room that I have now. Ha, we're not even bumping into each other unless we want to.

Yes, we are loving all of this new found space we have. We are only renting for this first year and are considering buying it next year, as the owner is looking to sell.

Carla and Michael

Eggplant Timbale - An Old Favorite

This is a recipe that I have made numerous times. It is a favorite of mine. The presentation is absolutely beautiful. It took me a while to get it to come out right, but I think I have perfected it now.

Ready to get started.

Out of the oven.

Unmolded and ready to cut into.

The  finished timbale. What a beauty.

I can taste this all over again just looking at this photo. What a wonderful taste and bite. The different textures are so pleasing. The eggplant is smooth and velvety, the meat rich and flavorful, and the peas have a slight snap as you bite down on them. Another perfect autumn/fall dish.

Eggplant Timbale
Adapted from Giada's Kitchen

Ingredients
2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups marinara sauce, jarred or homemade
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces) I used regular mozzarella, as I couldn't find the smoked in the grocery store I was in)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup (Also used parmesan, no pecorino romano either)
1 cup chopped fresh basil leaves, (used about 1/4cup, thought a cupfull was too much for my liking) 

Special equipment: 9-inch springform pan

Directions

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill, (I did mine on the gas grill as there are so many slices it would take forever using my small grill pan). Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Pour off any excess fat. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the mozzarella, 3/4 cupof the pecorino parmesan, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Sort of like a flower, making sure they overlap so that your filling doesn't leak out. Make sure to line the bottom well also, as this will become the top when inverted. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
Serves 4 to 6.






This is my entry for IHCC's Potluck, Cookbook Sundays at Brenda's Canadian Kitchen, Potluck Sunday's at Mommy's Kitchen with Tina, and Presto Pasta Nights #187 being hosted this week by Tigerfish of Teczcape . Also for Cassidy's Recipe Swap Sundays at Remodelaholic blog, and Miranda's Fat Camp Fridays over at Mangoes and Chutney, and to Angie's Sundays at One at her blog Cocina Diary. Stop by for a visit. Or even better yet come join in on all the fun.

   

 

Carla and Michael

Hachis Parmentier-French Fridays with Dorie

 I am joining the French Friday's with Dorie challenge, cooking out of her amazing new cookbook; Around My French Table. I checked it out at my local library and it is now on my wish list. I must tell you this first recipe is out of this world. I am required to resist the urge to post the recipe here, as we are only posting photo's and a review, (though you can find a vast array of other similar recipes on the web). I recommend you go to your local library or bookstore and check it out. You too will want a copy of your very own.
Hachis Parmentier is the french version of Cottage or Shephard's Pie if you will, sans the diced vegetables. It was originally conceived to make use of leftover cooked or boiled beef and stock, like pot roast for instance. It is a perfect autumnal casserole. I can tell you this much, Michael liked it so much that he ate three full bowls. This is a very flavorful dish and a good option for the standard Shephard's Pie. Slowly simmered chunks of well seasoned beef (diced chuck roast), topped with creamy mashed potatoes smothered in good cheese (gruyere or emmenthal). It hits you with that warm, comfort feeling the minute you pull it out of the oven. Just add a side salad or a vegetable of your choice and you have a complete and filling meal.

Buy It

Carla and Michael

Penne with Shrimp and Herbed Cream Sauce

It's Family Style with Giada De Laurentiis at IHCC this week. For my entry this week I chose Penne with Shrimp and Herbed Cream Sauce from her book: Giada's Kitchen. You can also find it here on  Food Network from her 2008 Secret Santa episode on Giada at Home, which I happened to remember actually watching back then. Her quote in the book: "This dish is comforting yet elegant, which is why I like to serve it at gatherings during the winter holidays. Best of all, it's a very quick and easy go-to recipe for when you're short on time and need to deliver something special". OK. I have to tell you we didn't think so. It may have been because I realized that we were out of bottled clam juice and had to substitute bottled oyster and shrimp sauce, which hence the shrimp I thought would be fine. We actually found this recipe very void of flavor. I have to say that this is the very FIRST time I have not been pleased with one of her recipes, although I will have to give it another try using the clam juice, at which time I will let you know if it was any better. So when I realized this dish was bland I decided to add some very thinly sliced pepperoni to it and , voila, it did enhance the dish to a palatable flavor.

I will tell you this much, it is quick and easy. Cook your pasta, drain and set aside. Saute your shrimp in a little olive oil, garlic, salt, and pepper. Remove shrimp and set aside. (Which is when I realized I hadn'd taken the camera out. OOPS.) Next add the tomatoes, half of the basil and parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly. Add the wine and simmer another 2 minutes. Add the clam juice and cream and bring to a boil. Reduce heat to med-low and simmer for 7-8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan cheese, the shrimp, the drained pasta, and the remaining basil and parsley. Toss together unil everything is coated with the sauce. Season to taste with salt and pepper if needed.

You may or may not want to add some thinly sliced pepperoni. That is entirely up to you. Any number of protien additions can be added or substituted in this recipe. Though like I said I will try it making the sauce with the bottled clam juice next time. We loved it after our own little addition.

Penne with Shrimp and Herbed Cream Sauce

Adapted from Giada's Kitchen and Food Network

Ingredients

1 pound penne pasta

1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice (I do not recommend substituting)
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
 1/4 cup thinly sliced pepperoni (my  addition)


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. Add sliced pepperoni if desired.Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.


This is my contribution to this weeks IHCC's Cooking with Giada Family Style .

I'm also submitting this to Brenda at Brenda's Canadian Kitchen for Cookbook Sundays this week.

I'm also entering this with Claire from Chez Cayenne who's hosting this coming weeks Presto Pasta Nights started by Ruth at Once Upon a Feast.

Also for the first time I'm entering Potluck Sundays over at Mommys Kitchen hosted by Tina.

 
 

Well I can't wait for the coming weeks posts for Giada's Potluck Dinners. I know exactly what I am going to make. I've made it many times since first seeing it on one of her shows, though I've never posted it to my blog. It presents beautifully and is one of my absolute favorites from her. Tastes as good as it looks too. I am drooling and dazed just thinking about it. Want to know what I'm making? You'll just have to check back in to see what all the excitement is.
Carla and Michael

Chicken Larb

Finally a new chef is picked out over at IHCC . Don't get me wrong, I liked cooking with Mark Bittman, though Giada De Laurentiis is one of my favorite TV chefs. I know for many of you, not so much. Too much cleavage and too much over-emphasis on the italian enunciation of the ingredients. However I think she is a pretty classy lady. In any event we are welcoming Giada in with a party. Party food, that is. I went outside the box and decided to start out with something not so traditional for this Italian chef. Chicken Larb. Her version is made with turkey, which you can find here at Food Network . My picture is too blurry to appreciate this lovely lettuce wrap, but trust me we loved this recipe, as I am sure you will too.

Ingredients for the Larb. No pics of the sauce though. Silly me!



Chicken Larb
Adapted from Giada De Laurentiis

Ingredients

Dressing:
1/3 cup fresh lime juice, from about 5 limes
3 tablespoons fresh lemon juice, from 1 large lemon
2 tablespoons fish sauce
2 tablespoons honey


Larb:
3 tablespoons vegetable or canola oil
1/2 red onion, diced
3 shallots, thinly sliced
1 (4-inch) piece lemongrass, minced (about 1/4 cup)
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced
Kosher salt
1 1/2 pounds ground chicken
1 tablespoon toasted rice powder
1/2 cup chopped fresh mint leaves, (I used much less)
Freshly ground black pepper
1 head butter lettuce, leaves separated 

Serving suggestion: sticky or steamed white rice



Directions

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the chicken and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the toasted rice powder and toss to coat. Cook for another minute or two. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the chicken mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.




This is a recipe I will make time and time again with many different ground meats. I just adore anything you can stuff into a lettuce wrap. Stop by IHCC and see what everyonehas cooked up, or better yet join us in the fun.

 
 

Carla and Michael

Butter Chicken - My Way

Yes. I too, like so many have been gone for far too long. Let's just leave it at that. I apologize for not being here and now we are back. I am starting back with this recipe for  Butter Chicken  . We tried this some many months ago and never got around to posting it. This will be a new "Fall Favorite" for us. I did adapt my version from the recipe above and this one from  Tasty Kitchen to what I had on hand, and really liked the outcome. If you've never tried a version of Butter Chicken search around and try it. I guarantee you will surely love it.

I soaked mine in a buttermilk and spice solution first, like in the recipe from Tasty Kitchen's recipe. Not having any yogurt on hand, I substituted with the buttermilk.

Next I cooked the chicken until it was nicely browned.

Lastly I made the sauce and finished cooking the chicken in the sauce until cooked through.

Chicken Makhani 

Adapted from Allrecipes and Tasty Recipes

Ingredients

For the Marinade:

4 pieces boneless, skinless chicken thighs

2 cups buttermilk

2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon cardamom
pinch of saffron

For the Sauce:
1 tablespoon oil
1 small onion, minced
2 tablespoons butter
2 teaspoons lemon juice
2 teaspoons ginger, finely grated
2 garlic cloves, minced into a paste
2 teaspoons garam masala, divided
1 bay leaf
1 can (14.5 oz. can) tomato sauce
1 can (14.5 oz. can) petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro, to taste
 
 
Directions
 
Combine first 10 ingredients and marinate overnight.
 
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently. Stir in cream. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.


Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Top with cilantro, if desired.
Serves 4.

This is definately a palate pleaser. I will be making this and trying out different versions of this dish thoughout these cooler, chilly months ahead.

Carla and Michael