Old-School Scandinavian Dill Soup

6 cups good chicken broth

3 T. butter

3 T. flour

1 c. heavy cream

2 c. cooked shredded chicken

1/2 to 3/4 c. fresh dill (yes, that much)

1-2 T. fresh lemon juice

1 t. sugar

1 t. salt

1/4 t. pepper

pinch of nutmeg, optional

1. Bring the chicken broth to a gentle simmer in a saucepan.
2. In a small fry pan melt the butter over medium-low heat.  Whisk in the flour and cook 1-2 minutes.  Do not brown.
3. To thicken the soup, slowly whisk the roux into the broth.  Simmer gently until lightly thickened, about 5 minutes.
4. Add cream and cooked chicken.  Keep heat low, this soup does not like boiling.
5. Stir in dill, lemon juice, sugar, salt, pepper and nutmeg, if using.
6. Optional egg yolk finish (very traditional).  Whisk egg yolk with a few tablespoons of hot soup, then gently stir back in.

Make Ahead Cream Cheese Mashed Potatoes

This recipe makes 8-10 generous servings.  I made this one day ahead of Thanksgiving.  Next time I will add sliced green onions and cheddar cheese for flavor.  Also, this casserole will expand so only fill casserole 2/3rds to the rim.  Cook covered in the beginning. Remove the foil the last 15 minutes or so.

4 1/2 pounds russet potatoes, peeled and halved lengthwise

1/2 cup cream cheese, at room temperature

1 egg yolk

3/4 c. milk

salt & pepper

1 c. butter, cut into chunks 

1. Place potato halves into a large pot of salted water, bring to a boil and reduce heat to medium-low.  Cook until tender, about 15 minutes.  Drain thoroughly.
2. Preheat oven to 425 degrees.
3. Whisk cream cheese in a mixing bowl until smooth.
4. Stir egg yolk and milk into the cream cheese, whisking until smooth.  
5. Season with salt and pepper.
6. Using a ricer press the potatoes into a large bowl.  Add the cubed butter immediately to melt.
7. Stir the cream cheese mixture into the mashed potatoes.
8. Spread mashed potatoes into a 9x13-inch baking dish.
9. Bake until the potatoes are heated through about 20 minutes.  For a brown top, smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.

Our Favorite Marinade

This is the best marinade I ever tasted.  Use it on beef or chicken.

1/2 cup soy sauce

1 large clove garlic, minced or mashed

1 t. ground ginger

2 T. brown sugar

2 T. fresh lemon juice

2 T. salad oil

1/4 t. freshly ground black pepper

1. Whisk all ingredients together in a small bowl.
2. Pour over meat and place in the refrigerator and marinate for several hours or overnight.
3. I place meat in a large baggie and turn often.

Classic Egg Souffle

3 T. butter (plus more for greasing)

3 T. all-purpose flour

1 c. whole milk

1/2 t. salt

1/4 t. black pepper

1/4 t. nutmeg (optional)

4 large eggs, separated

1/2 c. grated cheese (Gruyere, cheddar or Parmesan)

1/2 t. cream of tartar (optional, helps stabilize egg whites)

1.  Preheat the oven to 375 degrees and prepare ramekins.
2. Grease 3- 5 1/2-inch ramekins (or one larger souffle dish) with butter.
3. Make the bechamel base by melting the 3 T. butter in a saucepan.
4. Stir in the flour and cook for about 1 minute until smooth.
5. Slowly whisk in milk, stirring constantly, until the mixture thickens (about 2-3 minutes).
6. Remove from heat and stir in salt, pepper and nutmeg.  Cool for a few minutes.
7. Whisk the egg yolks to the bechamel sauce one at a time.
8. Stir in the grated cheese until melted and combined.
9. Whip egg whites in a clean bowl until soft peaks form.  Add cream of tartar for extra stability.  Continue beating until stiff peaks form.
10. Gently fold 1/3 of the egg whites into the yolk mixture to lighten it.
11. Carefully fold in the rest using a spatula, keeping as much air in as possible.
12. Pour the mixture into 3-5 1/2" ramekins.
13. Bake for 20 - 25 minutes or 30 - 35 minutes for a large dish until puffy and golden.
14. Serve immediately as souffles deflate quickly.
15. Serves 2-3 people.

Best Garlic Bread

I finally found a recipe and technique for garlic bread that works for me.  My son said this is the best garlic bread he ever ate.  

1 long thin baguette

1 stick (8 T.) butter, softened (do not melt)

2 T. finely chopped fresh garlic

2 T. finely chopped flat leaf parsley

1. Cut the baguette lengthwise in half.
2. Mix the softened butter, garlic and parsley.
3. Spread evenly on the baguette halves.
4. Place on a baking pan.
5. Bake at 400 degrees until golden brown, about 12 to 20 minutes.  Watch it closely.  You want the sides of the bread crusty and the middle of the bread soft but brown.

Lemon Garlic Marinated Shrimp

This must be made 1 day ahead to let the flavors develop.

3 T. minced garlic

2 T. extra-virgin olive oil

1/4 c. fresh lemon juice

1/4 c. minced fresh parsley

1/2 t. kosher salt

1/2 t. pepper

1 1/4 pounds cooked shrimp

1. Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.
2. Add lemon juice, parsley, salt and pepper.  Stir to combine.
3. Let cool.
4. Toss with shrimp in a large bowl.
5. Chill overnight and serve.

My favorite Bundt Cake

 

1 box yellow cake mix

1 small box instant chocolate pudding

1/2 c. sugar

1 cup cooking oil

4 eggs at room temperature

1/4 c. vodka

1/4 c. Khalua

3/4 c. water

1/4 c. flour

1. Mix together in a bowl.  Beat well.
2. Pour into a greased and floured Bundt pan.
3. Bake 60 minutes at 325 degrees.
4. Cool in pan for 10 minutes.
5. Remove from the pan onto a serving plate.
6. Poke holes in top of the cake with large fork tines.

                                         Glaze: 

1/4 c. sugar

1/4 c. butter 

1/8 c. Khalua

1. Drizzle over cake.
2. Sprinkle with powdered sugar when completely cooled.