Chef in Motion Recipes ...
Mo and I would like to share recipes that we personally love, and recipes of dishes that are overwhelmingly well received by our dinner guests.
We have so much fun in the kitchen together, and want to encourage you to use these recipes to create some
cooking magic of your own ... Brenda
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Marinara |
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Ingredients
- 1 16 oz. can of whole peeled tomatoes
- 1 medium onion chopped rough
- 2 green peppers chopped rough
- 1 bunch of fresh basil
- 6 garlic cloves
- 1 C of red wine
- 3 oz. tomato paste
- ¼ C olive oil
- 2 C chicken stock
- S&P
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Directions
Sautee onion, peppers, garlic and basil for about 10 minutes till soft brown.Add wine and cook for another 5 to 10 min. Add tomatoes and stock, simmer for about 20 minutes. Blend mixture and return to stove. Add tomato paste. S&P to taste. Simmer for another 10-15 minutes on low fire. Serves 8
Prep Time – 1 hour
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Tortilla Soup |
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Ingredients
- 6 corn tortillas
- 5 ancho peppers (hydrated)
- ½ bunch of cilantro
- 1 yellow onion
- 3 cloves of garlic
- 1 lime
- 1 16 oz. can of whole peeled tomatoes
- 8 cups of chicken stock
- olive oil
- S&P to taste
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Directions
Sautee onion, cilantro, garlic, peppers and tortillas for 5-10 min. Add lime juice and tomatoes. Cook for another 5 min. Remove from heat. Blend all in food processor. Return to pot, add the remaining of the stock. Taste for
S & P.Serve with slice of avocado and a dollop of sour cream and some corn tortillas. Serves 10-12
Prep Time - ½ hour
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French Potato Salad |
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Ingredients
- 1-pound small white boiling potatoes
- 1-pound small red boiling potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- ½ teaspoon Dijon mustard
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- ¼ cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons julienne fresh basil leaves
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Directions
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in ½ (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.Combine the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 ½ teaspoons salt, and ½ teaspoon pepper and toss. Serve warm or at room temperature. Prep Time: 20 min.
Yield: 4 to 6 servings
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