Creamy Carrot Soup

Today, in most parts of the U.S., is just another Friday.  But here, in Louisville, KY (and well, most parts of Kentucky in general) it's more like a holiday!  What "holiday" you ask?!  Why it's Kentucky Derby weekend!  Louisville seriously gets their party on.  Most places of employment have a 4 day weekend (or others just make sure to ask for the days off!).  Celebrities come into town and all that jazz.  All for a couple of horse races that take maybe 2 minutes to finish!  But you know, I don't think it's really all about the horse races (although it is tradition) more than it is about getting all dressed up and drinking.

And the hats!  When most people think of the Kentucky Derby, I think a Derby hat is one of the first things that come to mind! 

While I won't be donning a Derby hat this year (nor have I ever) I'll be spending today at Churchill Downs for the Oaks - sipping Mint Juleps and looking as good as I can (seriously, my dress is hella cute!) and hopefully meeting up with some friends!  My sister has offered to give us a ride down there (she's freakin' awesome!) and hopefully we'll end up finding a ride back home, too - so no worries of being unsafe!

Anyway, we've got a Derby party to attend to on Saturday and I need to bring something with me!  So help me out and vote in this week's poll!



This is not really a Derby recipe, but I was really in the mood for soup, so soup it is!


Ingredients:
Adapted from The Meaning of Pie's recipe

1 small onion, diced
2 ribs of celery, chopped
2 tablespoons unsalted butter
5 large carrots, peeled and sliced
1 white potato, cubed
4 cups chicken broth
1 to 2 teaspoons hot sauce (like Tabasco or Sriracha) 
1 teaspoon Worcestershire sauce
3 bay leaves
1 teaspoon sugar
Salt and Pepper
1/4 teaspoon cayenne pepper
1/2 cup milk

In a large Dutch oven, melt the butter under medium high heat.  Add onions and celery and cook until softened, about 5 minutes.

Add in carrots, potatoes, and chicken broth.  Simmer for about 5 minutes or so.

Stir in Tabasco, Worcestershire sauce, bay leaves, sugar, salt, pepper, and cayenne.  Let simmer on medium to medium low for about 30 minutes.

Remove bay leaves and blend up soup with an immersion blender until you reach your desired consistency.  Slowly stir in the milk until incorporated.  Ladle soup into bowls and serve with a drizzle of olive oil and garnish with croutons.

This was a quick one-pot meal that was a really tasty lunch!  Now, if you'll excuse me - I'm heading to the Oaks!  Have a great weekend guys!

$50 CSN Giveaway - The Blog's 1st Giveaway!

Hey guys!  Great news!  Thanks to CSN, one of you lucky readers will win a $50 gift code that can be used on any of the CSN's many websites.

As a blogger, I'm sure you guys have seen these giveaways on many of our friend's pages.  I know I've seen them quite often!  I always love browsing through the CSN sites, especially for bakeware/kitchen gear.

One of the many brands that I trust is Le Creuset.  I've got a Le Creuset French/Dutch Oven and I absolutely love it!  I bring it out for any reason at all, especially this time of year where a nice bowl of soup sounds fantastic!

The variety of colors Le Creuset products come in are a match for any personality!

What's also exciting guys, well... for me anyway.  This morning, I took a very big step, something that will ultimately change my life (for the better, I'm hoping), and I applied for Culinary School.  I was going to wait until I finished my Biology degree, but I really got to thinking, and have been for a long time.  I need to do what I want to do.  I was really only finishing the Biology degree to somewhat appease my parents and to have something to show for by going to school (and being undecided so many times) for almost 8 years.  So after this spring semester is over, and all goes well, I'll start Culinary School in September.  And I couldn't be more excited.

So in celebration of cooking and new beginnings (and thanks to CSN, of course), I'm holding this giveaway.  All you have to do to enter is leave a comment below either telling me what you would get with your $50 gift code, tell me a time in your life where you felt you really took control and changed things for the better, or just tell me how you feel about Le Creuset products!

Easy peasy right?  The giveaway ends on Monday March 6, 2011 at midnight.  I'll draw a winner using Random.org and post the results on that following Tuesday. 

Happy Tuesday guys!

Disclaimer: So sorry, but this giveaway is only open to U.S. & Canada residents only.

Herb-Braised Chicken Halves

What a weekend!  It seems that we'll be able to check out our potential wedding venue next Tuesday!  We're pretty sure this is THE one!  We had breakfast at Toast on Market, which happens to be right next door to the venue... so we just walked around it a bit, and you know, I just got that feeling.  That it was the right choice.  Am I crazy?  Or do I just have that wedding-planning bug?  Either way, the fact is... we're so close to settling on a date, a venue... which means that this wedding is sooooo gonna happen!  Not that I didn't think it was, but you know, the more that is set in stone, the more real it all feels!

And we committed to a photographer this weekend too!  It's my friend Adam who does some awesome work, and he's cutting us a great deal, so it was extremely hard to resist! 

So our tentative date is April 28th of next year, so hopefully we'll be able to book that date next Tuesday when we check out the whole place!  Cross your fingers!

I sound like an elated school child don't I?  I just can't help it!

Anyway, let's talk chicken.  A while back, Sommer, over at A Mama With Flavor, posted a recipe about how she cooked a chicken in a dutch oven.  I'm sure this is somewhat common, but to me, it was a totally new way of cooking chicken.  I was quite intrigued.  Especially since my favorite part of a chicken is the crispy skin!  This would have no crispy skin, but it would definitely render a tender and moist chicken, that rivals even the best of the crispy-skinned chickens that I've cooked!  So thanks for planting that seed in my head Sommer, because I finally took the plunge and cooked a chicken in the dutch oven, and I quite possibly may never go back to the regular roasting method again!

Ingredients:

Didn't want to get all that chicken juice on my new cutting boards!

4 lb. whole chicken
salt and pepper, to taste
1-2 tablespoons olive oil
4 garlic cloves, minced
2 celery ribs, sliced
1 carrot, peeled and chopped
1 onion, sliced
1 tablespoon tomato paste
1 cup madeira wine 
3-4 cups chicken stock
4 tablespoons unsalted butter, softened
5-8 sage leaves, chopped
1 teaspoon dried thyme
1/8 cup flour

Preheat oven to 350 F.

Pat chicken dry and sprinkle both sides with salt.  You can be somewhat generous, but don't overkill here.  Place chicken in glass bowl or dish and cover.  Refrigerate for at least 6-8 hours.

Take chicken out of refrigerator and wash off salt.  Pat dry.

In a large dutch oven (big enough to fit the whole bird and cover it) under medium high heat, add olive oil.  Add chicken and sear until both sides are a golden brown, about 10-15 minutes total.  Remove chicken and set aside.

Add garlic, celery, carrots, and onion to dutch oven.  Cook until vegetables start to soften, about 5 minutes or so.  Stir in tomato paste and cook for another minute.  Add madeira wine and cook until it is reduced by half, about 5 minutes.


In a small bowl, combine butter, sage, and thyme in a small bowl.  Spread the butter mixture underneath the skin of the chicken and on top of it.  This will ensure good flavor throughout the meat and keep a little moisture too.

Carefully place chicken back into dutch oven and pour about 3 cups of chicken stock into the pot.  Cover and place in oven.  Roast for about 1 & 1/2 hours or until chicken is white throughout. 

Carefully remove chicken from pot and let rest on cutting board for about 10 minutes.

Meanwhile, bring liquid from pot to a boil on stovetop.  Remove about 1 cup of the stock and mix it with the flour in a small bowl.  When flour is dissolved into stock, slowly pour back into dutch oven.  Whisk until mixture has thickened slightly.  Strain the vegetables from the pot, and at this point, you can either save them, throw them out, or use them as a side.  I don't like wasting things so I just served the vegetables alongside our chicken. 

Cut chicken in half and serve alongside vegetables or chosen side.  Spoon gravy over top, if desired.

Seriously, this was a great idea.  The meat was probably the most tender I've ever had, and the flavor was just amazing!  Definitely try roasting a chicken in a dutch oven if you get a chance!  Enjoy guys!

Braised Chicken Breasts

First of all, thanks for the Foodbuzz Top 9 Votes today!  Glad you guys liked my Chocolate Hazelnut Cake!  Guess I should keep baking things after all!

Today was our last CSA pick-up for the season.  Such a sad day because now I have to wait until May!  This was our first year doing a CSA and we did it through Grasshopper Distribution, right here in Louisville.  If you live in the area, or know anyone who does, I'd definitely highly recommend them!

We also ordered our Thanksgiving turkey through them as well and we get to pick up our lovely free-range bird on Monday!  Of course, my dad is cooking it (Thanksgiving is definitely his holiday), but it's great that we get to contribute something a little different and hopefully tastier than our previous frozen turkeys!  Maybe from now on, I'll have convinced my family to get free-range birds!  Who knows!

Anyway, I've got a pretty awesome braised chicken recipe today!  This comes from Greg from Sippity Sup's recipe!  I left out a few things and used chicken breasts instead of thighs.  I would normally use thighs anyway, but for some reason we just had breasts in the fridge and I didn't want to make a trip to the grocery, so braised breasts it was!


Ingredients:

Adapted from Sippity Sup's recipe

4 chicken breasts
1 cup flour
salt and pepper, to taste
2 tablespoons, plus 1/4 cup olive oil
1 cup white wine
1 cup chicken stock
1 small onion, chopped
1/4 cup golden raisins
juice and zest from 1 lemon
1 tablespoon dried parsley
6 cloves garlic, minced
2 cups orzo pasta
1/2 teaspoon dried coriander

Gently rinse each chicken breast under cold water and pat dry.  In a shallow dish, combine flour, salt, and pepper.  Dredge the chicken breasts in the flour mixture, and shake off any excess.

In a large dutch oven under medium high heat, heat up 2 tablespoons of olive oil.  Add onions and cook until translucent, about 4-5 minutes.  Remove from pot with a slotted spoon and set aside.

Adding more oil if needed, and in batches of 2, add the chicken breasts.  Brown each side, about 3 to 4 minutes per side.  Set breasts on a plate and tent with foil.

Deglaze pot with wine, and scrape up any browned bits (these guys are packed with flavor!).  Cook until wine is reduced by half, about 4-6 minutes.  Add chicken stock and bring mixture to a boil over high heat.

Add in reserved onions and raisins into pot.  Bring to a simmer and add all of the chicken breasts in, making an even layer.  Cover pot with lid and slowly simmer for about 1 hour.

While the chicken is cooking, mix lemon zest, lemon juice, and parsley in a small bowl.  Heat a small skillet under medium heat.  Add garlic, and stir continuously until garlic just starts to turn golden.  Remove the garlic and mix in with lemon/parsley mixture.  Stir well to combine. Add 2 tablespoons olive oil to the garlic mixture.  Let mixture sit at room temperature until chicken is ready.

About 20 minutes before chicken is done, you can start preparing your orzo.  Bring a large pot of salted water to a boil and add orzo.  Cook according to package directions for al dente, about 7-9 minutes.  Drain and return to pot.

Add 1/4 cup olive oil and dried coriander to orzo.  Season with salt and pepper, to taste.  Stir in lemon/parsley mixture.

Lay orzo down on a large platter.  Top with chicken thighs and any sauce from pot over top.

This was pretty delicious!  I thought maybe braising the chicken breasts would result on something somewhat dry, but this was actually surprisingly juicy!  I've never cooked with orzo before (Andy even thought he was eating rice the whole time!) but it's definitely one of my favorite pastas now!  It paired very well with the chicken and the sauce was quite flavorful!  Enjoy guys!