Pacific Northwest
Ale and Cheddar Soup, Stuffed Flatbread, Poached Pears and Zabayon
Cheddar Soup
½ lb bacon, small dice
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
1 garlic clove, minced
1 T chopped thyme
one 12-ounce bottle beer
approx. 2 ¼ cups stock
4 T butter
¼ cup flour
1 cup heavy cream
½ lb sharp yellow cheddar, grated or coarsely shredded
Salt & pepper to taste
Comments
We did not darken the roux enough, leaving it to be a bit too pale which I compensated for with turmeric, causing it to turn more yellowish green rather than golden-orange.
Prep
In a large saucepan, cook the bacon over medium heat until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to a bowl.
Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over medium-low heat until softened, 4 to 5 minutes.
Add half of the beer and cook for 2 to 3 min until liquid has reduced by half and alcohol has evaporated.
Add 2 ¼ cups of chicken broth and bring to a simmer.
In a separate, small skillet melt the butter. Add the flour and cook over moderate heat, stirring until lightly browned, about 2 minutes. Whisk this roux into the soup and bring to a simmer. Cook until thickened, 4 to 6 minutes
Add the heavy cream, cheddar cheese and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick.
Gallery
Apple Pandowdy and Sauce
Comments
So incredibly delicious, the syrup was a little bit loose but otherwise everything was incredible and I would definitely eat it again.
Ingredients
For the Poached Pears
½ cup dry red wine
⅓ cup sugar
½ cup water
½ cinnamon stick
1 cloves
2 pears
For the Sabayon
5 egg yolks
¼ cup orange juice (or Marsala wine)
¼ cup sugar
MOP
Add wine, sugar, and water to a saucepan. Bring to a simmer and cook for 5 minutes until sugar is dissolved
Meanwhile, peel the pears leaving them whole and making sure to leave the stem intact. Core them from the bottom, using an knife or apple corer.
Add cinnamon and clove to the poaching liquid and then add the pears, making sure the pears are almost covered in liquid.
Poach the pears for 20 to 25 minutes or until tender. Pears should not be falling apart!
Remove pears from the poaching liquid, cool, and place in refrigerator.
Reduce the poaching liquid to a coating consistency
Serve pears sliced with poaching syrup and Sabayon sauce
SABAYON: mix the egg yolks, orange juice, and sugar in a mixing bowl. Place the bowl with the egg mixture over a pot of simmering water. Cook the Sabayon, constantly whisking, until the mixture has thickened. Serve at once.
Stuffed Flatbread
Comments
Incredibly delicious, I loved it. Adding maybe a little bit of bacon or some sort of meat would make it even better in my opinion.
Ingredients
For the Dough
3 cups AP flour
1 tsp salt
⅓ cup olive oil
enough warm water to form a dough
egg wash
For the Filling
2 T oil
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 potato, peeled and cut into small dice
salt and pepper to taste
2 green onions, sliced
Handful of spinach
Parsley & dill
MOP
Preheat oven to 425 F. Heap the flour on a board and make a well in the center. Add salt, olive oil and enough water to make smooth, soft dough. Dough should easily come together, and it should NOT be sticky. Divide the dough into 2 pieces and roll out each into a very thin 13x18 rectangle, large enough to fit a half-sheet pan.
Layer a half sheet pan with parchment paper, and then carefully position one layer of dough onto the baking sheet. Top with your cooled filling, sprinkle with grated Parmesan cheese, and then cover with your second layer of dough.
Seal edges to enclose your filling and then cut a few slits on your cover layer. Brush your flatbread with egg wash. Bake for 10 to 12 min.
For the Filling In a large skillet sauté the onions, peppers, and potatoes until potatoes are tender. Season with s&p, remove from heat and add green onions, spinach, and herbs. Cool to room temperature before using as filling.