FEELS LIKE SPRING! (Record breaking 63-degrees) ~ FRENCH BLUE CHEESE SPRING SOUP & THE VILLAGE CLUB POPOVERS

“One swallow does not make a spring, nor does one fine day."

~ Aristotle

~ Spring bouquet

(Gerbera daisy & tulips)

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FRENCH BLUE CHEESE SPRING SOUP

~ A taste of spring in January (National Soup Month)

1 bunch carefully washed and chopped leeks (white part only)

1 chopped onion

1/2 cup chopped celery

1/4 cup unsalted butter

2 quarts organic chicken broth

6 cubed (well-scrubbed) cubed redskin potatoes

2 chopped carrots

1 bunch fresh trimmed asparagus, cut in 1-inch pieces

with snapped tips reserved

1/3 cup Arborio rice

1/2 lb. fresh baby spinach leaves

1 cup half & half (or heavy cream)

coarse salt & white pepper to taste

1/2 lb. crumbled mild blue cheese (Bleu D'Auvergne) Roquefort or a mild Stilton

Melt butter in large stockpot. Saute leeks, onion and celery. Cook until vegetables are soft.
Pour in chicken broth and bring to boil. Add potatoes, carrots, and rice. Cover and simmer 15 minutes. Remove lid and add asparagus stems. Cover and cook another 10 minutes or until rice and vegetables are tender.
Add spinach, asparagus tips, and half & half. Season with salt & white pepper. Cook another 5 minutes.
Ladle into warmed bowls and top with cheese. (8-10 servings)

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THE VILLAGE CLUB POPOVERS

~ A favorite recipe from the delightful local cookbook, POPOVERS to PANACHE

5 eggs

4 cups milk

5 1/2 cups all-purpose flour

1/4 tsp. salt

1/4 tsp. sugar

3 tsp. vegetable oil

Beat the eggs and milk in a bowl. Stir in the flour, salt and sugar. Chill, covered for 24 hours. Place 1/4 tsp. of the oil in each of 12 popover tins or sups. Fill the popover tins three-quarters full with batter. Bake at 325-degrees for 1 hour and 15 minutes. (serves 12)

Note: If baking a smaller batch of popovers, keep the batter chilled until ready to bake. Nonstick popover tins may be filled with batter and chilled overnight before baking.

Comments

Catherine said…

Joey, the spring soup sounds so good! I happen to love blue cheese..:) the popovers sound yummy too! I have had spring fever for weeks now,and after looking at your gorgeous picture..I have it even worse now..:)
Hug's,
Cat

Monday, January 21, 2008

joey said…

I do too, Cat, but as I look out the window, it's blustery and snowing like mad ... oh well ...

Tuesday, January 22, 2008

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

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FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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