Todays Menu: (Repeat Wednesday): Savory Sweet Potato and Shrimp Soup Skillet Cornbread with Figs, Feta and Rosemary SAVORY SWEET POTATO AND SHRIMP SOUP 2-3 slices bacon 1 medium onion, rough chop 2 large carrots, chopped 2 stalks celery, rough chop 1 shallot, finely chopped 2 t. minced garlic 1 Granny Smith apple, peeled, cored and chopped 2 ½ lbs. sweet potatoes, peeled and diced 1-2 lbs. small shrimp or crawfish, optional ½ t. dried basil ½ t. dried oregano ½ t. dried thyme ½ c. flour 2 qts. Chicken stock 1 c. heavy cream Salt, black pepper and Tabasco to taste Crème fraiche or sour cream for garnish, optional 1. Saute bacon in large soup pot over medium heat until crisp. Remove and set aside. 2. To the drippings, add onion, carrots, celery, shallot, garlic, apples, sweet potatoes. Saute 5 minutes, stirring occasionally. 3. Add basil, oregano, thyme and shrimp or crawfish (if you don’t want any just omit it). Saute until shrimp turn pink. 4. Add flour and stir until well-mixed and moistened. 5. Add stock and stir until soup comes to a boil. Reduce heat to low and simmer until ingredients are soft, about 15-20 minutes. 6. With hand held immersion blender or placing in food processor, puree soup. 7. Stir in cream and season to taste. Keep over low heat and do not boil. 8. Serve and garnish with crème fraiche or sour cream. *****You can crumble the bacon and sprinkle on top if you like. SKILLET CORN BREAD WITH FIGS, FETA AND ROSEMARY 1 ½ c. yellow stone-ground cornmeal ¾ c. flour 2 T. sugar 1 T. baking powder 1 T. chopped rosemary leaves 1 t. kosher salt 1 c. plus 2 T. buttermilk 1 large eggs 8 small, plump dried Black Mission figs, cut into ½” pieces ½ c. crumbled feta cheese 3 T. butter, melted 1 T. vegetable oil 1. Preheat oven 425. Heat 9 or 10” cast-iron skillet in oven for 10 minutes. 2. In large bowl, whisk cornmeal with flour, sugar, baking powder, rosemary and salt. 3. In medium bowl, whisk buttermilk with eggs. 4. Pour milk mixture into dry ingredients, mixing gently. 5. With a spatula, gently fold in figs, feta and melted butter. 6. Remove skillet from oven. Add oil and swirl to coat the bottom and half way up sides. 7. Scrape batter into skillet and smooth the top. 8. Bake for 20 minutes or until bread springs back when lightly pressed in center. 9. Invert cornbread onto a rack and let cool for 10 minutes. Turn right side up. 10. Cut into wedges and serve. *****Great with soups and salads. Enjoy!
Posted on: Wed, 05 Nov 2014 13:05:17 +0000
Trending Topics
Recently Viewed Topics
© 2015