Today is the first Monday in March (ALREADY!!??) which means its REVEAL DAY for the Secret Recipe Club. Each month the memebers are assisgned a blog to enjoy, cook from and drool over!! This week I had the pleasure of meeting Katherine of Katherine Martinelli. She describes herself as writer, photographer, wanderer. She is …”an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. A native New Yorker, she currently calls Be’er Sheva, Israel home.” Her recipes look delicious, her photographs are outstanding, and she has a cookbook – Puff Pastry at Brunch so cooking from her blog was a joy! And as usual it was soooo hard to pick one. Three was hard, but that is what I had to finally stop with.
Here in the south we don’t have much cold weather but when it is cold I love to make soup. Any kind of soup. So one of the recipes was easy.
While Gumbo is my first soup to make every winter I am always willing to try something new. Usually something full of goodies, thick, and flavorful. Can you see all the goodies in this one – chicken, potatoes, BACON, celery, carrots???
1 tablespoon butter
3/4 cup diced onion
3/4 cup diced carrot
1/2 cup diced celery
6 cloves garlic, minced
5 tablespoons flour
6 cups chicken or vegetable stock
2 medium potatoes, chopped (about 2 cups)
2 cups whole milk
½ cup cream
1 3/4 cups shredded cooked chicken
2 cups corn kernels (frozen, canned, or fresh)
1/4 teaspoon dried ground thyme
Salt and pepper
Chopped chives, for garnish
Melt the butter in a large pot over medium heat.
Add the onion, carrot, celery, Bell pepper, and garlic and cook, stirring often, until softened, about 5 to 7 minutes.
Add 3 tablespoons of the flour and stir until fully incorporated.
Stir in the broth and potatoes, scraping up any bits from the bottom of the pot.
Bring to a boil then reduce the heat and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes.
Add the corn, milk, and cream and allow to simmer for another 10 minutes, stirring occasionally.
Add the chicken and thyme and cook until chicken is heated through.
Put the remaining 2 tablespoons flour in a small bowl and add a ladle full of broth. Whisk together to form a slurry and add back into the chowder. Stir to combine.
Season with salt and pepper. Serve immediately and top with chopped chives, if desired.
This soup was sooo good. Comfort food at its best. While Katherine did not put bacon in her version (which was in the original) I added it back in. The only change I would make next time would be to used cream corn rather than whole kernels. I think it would add more tender corn and creamyness. But this was deliclious.
Especially when I made her Garlic Bread Buttermilk Biscuits to go with it.
Yes, I said Garlic Bread and Biscuit at the same time. Made with chopped garlic and garlic powder there is plenty of flavor in these. These are different from any biscuit I have ever made. Instead of making a dough and rolling it out and cutting biscuits these are made from a batter poured into a pan and sliced after baking.
1/2 cup (113 grams) unsalted butter
3 cloves garlic, minced
1/4 to 1/2 teaspoon garlic powder
1 teaspoon dried oregano
2 1/2 cups all purpose flour
1 tablespoon sugar
4 teaspoons baking powder
2 teaspoons Kosher salt
13/4 cup buttermilk
Heat oven to 400F.
Spray an 8- by 8-inch baking dish with cooking spray.
Melt the butter and stir in the garlic, garlic powder and dried oregano.
Pour the garlic and herb butter into the prepared baking dish.
Whisk together the flour, sugar, baking powder, and salt.
Add the buttermilk and mix until you get a smooth, thick batter.
Spoon the batter on top of the garlic butter. Smooth as much as possible with a spatula so it’s evenly distributed.
Bake for 20-25 minutes, or until golden and cooked through.
Remove from the oven and allow to cool slightly. Place a plate upside down on top of the baking pan, then flip so the bread comes out with the buttery part on top.
Slice and serve.
Oh! My! All that buttery goodness. All that garlic taste. Oh! My! I love biscuits but don’t always have time when I am thinking of supper. With these I don’t have to take lots of time because they aren’t rolled and cut.
And then Katherine started coming up with variations she wants to try and now, if we meet, she will be my BFF! You have to visit this post to see what I am talking about!!
After the soup and biscuits we really needed (well, wanted) something sweet to end the day. Fortunately there are lots of sweets to choose from. And since I am retired with no children at home I have lots of time so of course I HAD to choose one of the more time consuming desserts.
Rakott Palacsinta aka Layered Crepe Cake.
It is a long process so I will let you look at her recipe and process pics instead. Making crepes. Filling crepes. Stacking crepes. Covering crepes with ganache.
If you look at her picture and then at mine you an see I need more practice with this one. but it was fun to try. And good, too. I made 1/2 of the total recipe (because we didn’t NEED a whole cake to tempt us) and ended up with 10 6″ crepes which I cut in half and stacked. I used strawberry preserves and ground chocolate/sugar between the crepes. Chocolate and strawberry is always a good combination. My problems came because while baking the fillings melted out from between the crepe layers and the crepes got tough. I will have to ask Katherine how to fix that problem. But it was still sweet and tasty.
I have several of Katherine’s recipes Pinned and have more I want to try – Wine braised chicken with saffron cream, Garlicky Shrimp Pasta, and her Cinnamon Bun Cake just to name a few. You really should visit Katherine, browse her RECIPES, and enjoy her photographs.
And if you want to join in the fun visit The Secret Recipe Club and sign up. You won’t be sorry! I mean, really, look at all the great dishes for March (Link below).