Fragrant Fennel Soup

Fragrant Fennel Soup

1 onion chopped fine, yellow or Vidalia 
2 garlic cloves minced

1 tablespoon olive oil
1 tablespoon unsalted butter
1 anise/fennel bulb cubed small, reserve fennel fronds as garnish
1-32 ounce container of vegetable stock, no salt added
4 small to medium Yukon gold potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried tarragon
1 teaspoon dried sweet paprika (optional)
1 tablespoon fresh tarragon chopped fine (optional)
1-2 tablespoons granulated sugar
1-2 cups water if soup becomes too thick

Sauté onion till soft in olive oil and butter. Add garlic and sauté one more minute. Add chopped fennel and cook till fragrant about 5 minutes. Add stock and potatoes and remaining ingredients. Cook soup till potatoes and fennel are very soft. Leave soup chunky or blend well in a blender when soup has cooled down a bit. Serve with a garnish of fennel fronds and perhaps some crusty. This soup is so delicious and perfect on a blustery day.

Seared Scallops with Lemon, Garlic, Butter Sauce and Saffron Rice

Seared Scallops with Lemon, Butter, Garlic Sauce

1 pound scallops

1 tablespoon salt
1 cup hot water
scant amount of avocado oil to sear scallops
salt and pepper for patted dry scallops
1 small shallot chopped very fine
3 garlic cloves minced
3 tablespoons butter
juice and zest of one fresh lemon
2 tablespoons fresh finely chopped parsley
salt to taste

Take salt and add hot water to medium bowl. Next add 3-4 cups ice cubes. Add scallops to bowl and soak for 20 minutes. Remove scallops from iced water and pat scallops dry on both sides. Salt and pepper scallops on both sides. Place small amount of avocado oil in medium frying pan and get very hot. Sear scallops for 2-3 minutes on both sides. Remove scallops from pan and set aside. Add butter to pan and sauté shallots till soft. Add garlic after shallots are soft, cook for one minute, then add lemon zest and lemon juice and sauté till mixture comes together. Add scallops to pan briefly to warm them up and serve immediately. Note: the lemon turned the shallots pink but not unappetizing at all.

Saffron Rice

1 cup long grain white rice or arborio rice
1/2 teaspoon salt
1/2 teaspoon saffron threads, ground very fine

Saffron is the most expensive spice in the world but only a small amount is needed. Cook rice with added salt for approximately 20 minutes. We will now 'bloom' the saffron. Take a small non reactive mortar and pestle and grind the saffron threads till they are a fine powder. Put powder in a small condiment glass dish and add 3 ice cubes. Let saffron sit till ice is melted. Using ice instead of hot water will ensure the saffron produces the best flavor and color. When ice is melted pour saffron over the rice and stir well.

This is a meal fit for a queen. Ready in a short amount of time and fragrantly delicious.

Chicken and Rice Enchilada Casserole

Chicken and Rice Enchilada Casserole

4 boneless, skinless chicken thighs, cut in bite sized pieces
2 tablespoons olive oil
1 onion chopped
4 garlic cloves minced
1 container of vegetable or chicken stock
1 cup rice

1 tablespoon cumin
1 tablespoon Mexican oregano
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 package of corn tortillas
5 fresh poblano peppers, blistered, skins removed, and seeded
bit of olive oil to coat peppers and coat baking dish
1 jar chili verde sauce
8 ounces grated of your favorite melting cheese

Saute onion and then add minced garlic for a minute longer. Add chicken pieces and stock and spices and cook till chicken is mostly done. Add rice and cook till done. Cool mixture down. Preheat oven to 400 F. Poke one slit in poblano pepper, brush a light coating of olive oil and bake on a sheet pan till skin is well blistered. Place blistered peppers in a plastic bag to steam for 20 minutes, to make removing the skins easier. When steamed and cool enough to touch, peel skins and deseed peppers and cut into 4ths.
Take fresh tortillas and cut in half.

Brush a 9 x 12 inch baking dish with olive oil. Cover bottom with tortillas cut in half to cover the bottom. Add a layer of the chicken and rice mixture. Add a layer of peppers. Add another layer of tortillas. Continue in this manner till all ingredients are used up. Pour green chili verde sauce over the top. Sprinkle the top with grated cheese. Cover with aluminum foil and bake in a 375 F oven for 45 minutes. Remove foil and bake another 15 minutes. Cool casserole for 15 minutes before cutting in squares to serve. Toasty and it reheats the next day for more goodness.

Egg Salad

Egg Salad

8 eggs, boiled and chopped medium
1 shallot chopped fine
3 green onions chopped fine
5 mini red peppers chopped fine
2/3 cup sour cream or mayonnaise 
1 tablespoon mustard
2 tablespoons pickle relish
2 tablespoons drained capers
1 teaspoon dill, fresh or dried
1 teaspoon paprika
1/8 teaspoon cayenne pepper
salt and black pepper to taste

Place eggs in saucepan filled with cold water with one inch of water above the eggs. Bring to boil. Remove from heat, cover and let sit for 10 minutes. Drain water and add eggs to iced water bath. Peel eggs and chop medium. Add eggs to medium bowl. Add chopped shallots and peppers. In a separate bowl add remaining ingredients and stir to combine. Add dressing to egg mixture and fold gently. Serve as a salad or place on your favorite bread for a sandwich. Eggs are now much less expensive to go for it.