Frank Hofer's Blog, page 2

Food in Fantasy

How can someone talk about food in fantasy novels without mentioning Duck Blood Soup?

http://www.barnesandnoble.com/blog/sci-fi-fantasy/fantasy-for-foodies-7-books-guaranteed-to-make-you-hungry/

Zucchini Bisque

1 onion, chopped

1/2 cup butter

1 1/2 pounds zucchini – shredded

2 1/2 cups chicken broth

1/2 tsp nutmeg

1 tsp basil

1 tsp salt

1 cup heavy cream

Saute onion in butter until limp. Add zucchini and chicken broth. Cover and simmer 15 minutes.

Puree and return to sauce pan. Add seasonings and cream. Heat through, but DO NOT BOIL.

Moroccan Rice Pilaf

Preheat oven to 350

2 TBL olive oil

1 small onion, diced fine

1 carrot, diced fine

1/2 tsp cinnamon

1 cup rice

2 cups chicken broth

1/3 cup currents

Zest of one orange

1/4 tsp salt

Saute almonds in olive oil until golden.

Add onion, carrots and cinnamon, stir. Cook 3 minutes.

Add rice and cook until translucent.

Add chicken broth, currents, orange zest, and salt.. Bring to boil.

Pour into a buttered, 1 1/2 quart casserole dish. Cover and bake 45 to 60 minutes or until cooked through and tender.

Sprinkle with chopped green onions and serve.

Chutney Pork

Pork tenderloin

Olive oil

12 1/2 oz Major Grey chutney

12 1/2 oz chicken broth

12 1/2 oz dry white wine

Brown pork in olive oil. Add chutney, broth, and wine. Cover and simmer 20 minutes.

Remove pork and reduce sauce.

Slice pork and serve with sauce.

Alternate: use chicken

Alternate: other chutneys

Glazed Onions

10 – 15 boiling onions, pealed

2 TBL Butter

2 TBL Sugar

Put onions in sauce pan and cover with water. Add butter and sugar.

Boil until water evaporates. When water is gone, shake pan to glaze onions.

Cream of Carrot Soup with Dill Yogurt

1 onion, diced

1 pound carrots, diced

Chicken broth to almost cover

Salt

White pepper

1/2 cup heavy cream

1/2 cup chicken broth

dash nutmeg

1 TBL butter

chopped chives for garnish

Simmer first 5 ingredients until very tender.

Puree until smooth.

Prepare Dill Yogurt (below) and set aside.

Stop here until ready to serve.

Add heavy cream, chicken broth and nutmeg. Warm but DO NOT BOIL.

Whisk in butter and ladel in to serving bowls.  Top each serving with a dollop of Dill Yogurt and sprinkle with chives.

Dill Yogurt

16 oz plain yogurt

2 TBL chopped fresh dill

2 tsp sherry wine vinegar

salt

white pepper

Combine the Dill Yogurt ingredients to mix.

How to Clean Mushrooms

This is a trick to clean mushrooms that I picked up in a cooking class and it works really well.

Put whole mushrooms in a plastic bag.  Add a handful of flour and salt. Add water. Close the bag and shake vigorously.  Rinse the mushrooms and put on a paper towel to dry.

Chocolate Cherry Triffle

1 can pitted, dark red cherries

1 1/2 TBL corn starch

1/4 cup brandy

1/2 cup Triple Sec

1 8×8 chocolate cake (prepared)

2 cups heavy cream

1/3 cup powdered sugar

1 tsp almond extract

sliced, toasted almonds

Combine cherry juice with corn starch to dissolve. Stir over medium heat to thicken. Add brandy and Triple Sec. Remove from heat. Add cherries. Cool.

Whip cream with powdered sugar and almond extract until thickened.

In a clear, glass bowl layer cake, cherries, cream, and almonds (2 layers) finishing with cream and almonds on top.

Mandarin Salad

1/2 cup vegetable oil

3 TBL wine vinegar

2 TBL lemon juice

2 TBL sugar

1/2 tsp salt

1/2 tsp dry mustard

Mandarin orange segments (or substitute pineapple chunks)

Mixed greens

Thinly sliced red onions

Toasted slivered almonds

Mix the first six ingredients for the dressing.

Toss the mixed greens, onions, and orange segments with dressing. Top with almonds.

Sausage Soup

1 pound Italian sausage, cut in to chunks, skin on

2 onions, sliced

3 cloves garlic, minced

28 oz can of tomatoes

3 cans concentrated beef broth

1 can water

1 cup red wine

1 bell pepper, chopped

1 cup zucchini, chunked

12 oz mushrooms, halved

1 tsp Italian herbs, crushed

8 oz pasted, cooked boiling, salted water just before serving.

Brown the Italian sausage in a soup pot. Drain fat.

Add the onions and garlic. Sauté until golden.

Add tomatoes, broth, water, and wine. Simmer 45 minutes.

Add vegetables and herbs. Simmer 15 minutes or until tender

Just before serving add cooked pasta.

Serve with Parmesan.