Chicken Poblano Soup

This is a really good soup that we've started making and serving in the restaurant. It's a variation on David's favorite chicken soup from the first cookbook. It's good really any time of the year - comforting chicken soup, with the flavor of roasted poblanos!

• 1/4 cup butter
• 1 cup carrots - thinly sliced
• 1/2 cup onion - coarsely chopped
• 1/4 cup flour
• 6 cups chicken broth
• 1 cup evaporated milk
• 2 cups diced chicken, cooked
• 1 cup roasted poblano peppers, coarsely chopped
• 1/4 teaspoon soda
• 1 teaspoon pepper
• Salt to taste

Makes about 12 cups.

1. Melt butter in a medium soup pot. Saute carrots and onions until tender.
2. Stir in flour, and cook for about 2 minutes, stirring constantly.
3. Add broth to pot, and cook on medium heat, until mixture thickens, stirring constantly.
4. Add evaporated milk, and the chicken, continue to cook on medium low heat for about 10 minutes.
5. Add roasted peppers, soda, pepper, and salt to taste. Heat through. Serve. Savor!

Cynthia

Deviled Eggs with Smoked Salmon

I’m excited to share this month’s recipe with you. It’s a new version of deviled eggs that I received from my friend Marlene Pylate. Marlene leaves them in her B&BBB refrigerator in the evening, so her guests can enjoy them for breakfast, in the morning at their leisure. They are made with smoked salmon, and would make a delicious addition to any picnic. Keep them in mind for Mother’s Day, graduation parties, and wedding parties.

Marlene suggests garnishing the eggs with a little bit of caviar or fresh dill. I also like to top them with capers, and of course, a pretty Johnny-jump-up from my garden!

ENJOY!

• 1 dozen hard-boiled eggs, cut in 1/2
• 6 oz. smoked salmon, finely chopped
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 tsp. dry dill weed
• Juice of 1 lemon
• 1/4 tsp. salt

Remove yolks from the eggs, and place in a bowl. Mash the yolks with the remaining ingredients to make a filling. Fill the egg halves with the filling, and garnish as you like.

You are going to love them!

Much Love,
Cynthia

Creamy Soft Polenta

This month, I want to tell you how I make polenta. I avoided it for years because I didn’t want to have to stand over the pot and stir for 30 minutes - (which really isn't bad, at times - it gives us a chance to slow down and enjoy the moment.) I like my method because I can put effort into other dishes while the polenta is cooking. I like making the polenta in a crock pot, and it can also be done in a double boiler. It takes longer, but I think the slow cooking makes it fluffier and creamier.

• 4 cups water, boiling
• 1 1/2 teaspoon Kosher or Sea Salt
• 1 cup medium or coarse-ground cornmeal
• 2-4 Tablespoons butter
• 1/4-1/2 cup fresh grated parmesan cheese
• Freshly ground black pepper, to taste

1. In a crock pot, set on high setting. Combine water and salt. Add polenta gradually, whisking constantly.
2. Cover pot, and cook for 1 1/2-2 hours; stirring every 15 minutes, until all the water is absorbed and the polenta is creamy.
3. Turn off heat and stir in butter, cheese and pepper. You may also add more salt, if necessary.

There are many ways to enjoy polenta. My favorite right now is with a light tomato sauce and sauteed spinach on top. It's also great with Italian sauce with sausage. Any polenta that is left is so good baked. Pour leftover soft polenta into a pan, about 1-2 inches deep. Refrigerate until firm. Slice into squares, or shapes, sprinkle with parmesan cheese, and bake at 400 degrees for about 30 minutes until crusty on top and creamy in the middle. This is also good with maple syrup for breakfast!

Love,
Cynthia

Beef Barley Soup

Hi Everyone!

I'm excited about this month's recipe - Beef Barley Soup. I myself love Barley, and every new year I am particularly hungry for food that is good for me.

I hope you enjoy making it for yourself - we served it this week for the first time in the tea-room.

It is a variation of the ever-so-popular Chicken Barley Soup from The Peach Tree Family Cookbook.

Love,
Cynthia

• 1 1/2 – 2 lbs. meaty beef shanks
• 1 T. canola oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 carrots, sliced
• 4 ribs celery, sliced
• 4 cups mushrooms, sliced
• 3 T. butter
• 1/2 t. thyme
• 1/2 t. pepper
• 1 cup pearl barley
• 1 bay leaf
• 1/2 t. comino
• 1/2 t. nutmeg
• salt & pepper to taste
• 1/2 cup fresh parsley, chopped

1. Place beef shanks in a stock pot with 1 T. canola oil. Sear the beef until it is nicely browned – this will give depth to your broth. Add 12 cups water, bring to a boil, then lower heat to simmer gently for 1 1/2 – 2 hours until meat is tender.
2. Remove meat from broth, and discard any fat and bones – cut meat into 1 inch pieces.
3. In a separate pan, saute the onions, garlic, carrots, and celery in the butter.
4. Put the vegetables, beef, thyme, pepper, barley, bay leaf, comino, and nutmeg into the pot with beef broth. Bring to a simmer and cook for 45 minutes until barley is tender.
5. Add parsley, taste for salt and pepper – and enjoy!

Serves about 16

Chicken and Rice Salad

This delicious salad is a variation of our very popular recipe - Chicken and Rice Salad - from The Peach Tree Tearoom Cookbook - page 73. Simply substitute cooked shrimp for the chicken. Since the publishing of this recipe, I've made two other small changes. I double or triple the curry powder (or to taste!) and I like to use long grain brown rice for more nutrition and a richer taste. Enjoy!

Love,
Cynthia

• 4 cups cooked rice (use while still warm)
• 1 teaspoon black pepper
• 1/2 teaspoon curry powder
• 1/2 cup drained and sliced stuffed green olives
• 1 15–ounce can water chestnuts, drained and sliced
• 4 celery ribs, sliced
• 8 green onions, sliced
• 1 green pepper, diced
• 1/4 cup sliced pimento
• 4 cups cubed and cooked chicken breasts (substitute shrimp if desired)
• 2 6.5–ounce jars marinated artichoke hearts, coarsely chopped
• 1 tablespoon lemon juice
• 1 cup mayonnaise
• 1 tablespoon balsamic vinegar, optional

1. Combine all ingredients, including the artichoke marinade, in a large bowl and toss gently until well blended.
2. Adust seasonings. May be served at room temperature, or chilled.

Makes 12 cups.