October 9, 2009

Smokey Pumpkin Soup

Posted by Chef Victoria under Chef Notes, Recipes | Tags: , , , |
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Here’s the recipe for the Pumpkin Soup I made last night.  The recipe below is adapted from Good Times Silver Palate Cookbook

Chef’s Note: After cleaning out the inside of the pumpkin (reserving the seeds of course) and washing the outside, I cut into large chunks.  Drizzled them with olive oil and a sprinkle of salt, and roasted them in an over (350 °) for about 30-45 minutes.  Remove from oven, and when cool enough to handle, carefully scrap pumpkin meat from outer shell.  Roasting your pumpkin enhances the flavor, adding some sweetness to your soup. silver palate cover

Smokey Pumpkin Soup

Makes 6 portions

6 slices bacon, diced, cooked crisp, fat  reserved

4 Tbsp. butter

6 cups peeled, cut pumpkin (1” cubes)

6 cups beef stock

½ cup Marsala wine

1 tsp. dried thyme

Heat bacon fat and butter in a stock pot over medium-high heat.  Add the pumpkin and sauté for 15 minutes, stirring occasionally.  Pour in stock and simmer covered until the pumpkin is tender, about 30 minutes.  Remove from heat.

Add Marsala, thyme, salt & pepper to taste.  Process the soup, in batches in a blender until smooth.  Return to stock pot.  Add bacon bits and simmer 10 minutes.  Serve immediately, garnish with pumpkin seeds.

 

October 9, 2009

Chicken Soup

Posted by Chef Victoria under Caffè Victoria, Chef Notes, Recipes | Tags: , , , , , |
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Some call it “Jewish Penicillin” because of it is medicinal qualities, but this medicine isn’t hard to swallow.  This recipe was originally contributed to the Windsor Beacon, in October 2007.  Classic as it is, and perfect for this year’s flu season, it seems apt to post an edited version of it here again.

When I was growing up, my father taught me to make soup.  I remember him telling me that I could make a whole pot of soup for what I spent on one can of soup.   This premise holds true today and the pot of soup we can make today is far more superior in nutrition and flavor than a can of soup we can purchase.   Think about the control you have in making your own soups!   Need a low-sodium variety?  You add as much or as little salt as you prefer.  Do you have a gluten-free diet?  Skip the noodles, add the potatoes.  Are preservatives undesirable?   They aren’t in my soup because I didn’t put them in there!  Like extra chicken?  You’re the boss!

Chicken  Soup

  • 1 whole chicken
  • carrots
  • celery
  • white or yellow onion
  • water
  • fresh parsley
  • salt & pepper

I use a whole chicken.  In a stockpot, cover a whole, rinsed chicken with water, toss in two teaspoons of salt, cover the pot with a lid and bring to a simmer (not boil) for about two hours, or until meat is cooked through and begins to pull away from the bones.  Using long tongs, remove the whole chicken from the broth and place in a pan to cool enough to handle.  In the meantime, strain the broth and return to the stock pot.  Add about one cup of chopped onion, two chopped celery stocks and about a cup of chopped carrots.  Bring these ingredients to a boil and simmer until carrots are tender.  At this point you can add egg noodles, dumplings or your favorite short pasta cooking until al dente.  As the noodles cook, you can separate the chicken from the bones and chop large pieces into bite sized portions.  When pasta is finished cooking, add chicken and minced fresh parsley to stock pot.  Finally, season your finished soup with salt and fresh pepper to taste and enjoy!

 

August 25, 2009

Whole Wheat Penne with Spinach and Mushrooms

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Here’s a new recipe!  Sometime inspiration just hits me…I have to go with it and see what is on the other side.  Tonight we had success, and I wanted to share it with you.

Ingredients:

1 lb. mushrooms (crimini & shiitake, stems removed)

1 lg. white onion

2-3 tablespoons olive oil

1 box whole wheat penne pasta

pinch or two of crushed red pepper flakes

sea salt & fresh cracked pepper to taste

1/2 cup dry red wine (pinot noir)

5 0z baby spinach

1/4 cup heavy whipping cream

1/4 cup toasted sliced natural almonds

In an large pot, bring well-salted water to a boil.

In a large sauté pan, heat up olive oil.  Dice onion and toss into pan.  Sauté for about 5 minutes on medium heat.  Rough chop the mushrooms and add to sauté. Continue cooking onions and mushrooms, stirring occasionally, allowing a little browning to occur, about 8 more minutes.

Meanwhile, boil pasta according to package instructions until al dente.  Drain and toss in a few tablespoons of olive oil.

To the sauté, add salt & pepper to taste, and red pepper.  Stir the sauté, and add the red wine, gently scraping the tasty bits up, deglazing the pan.  Add spinach and heavy cream, continue to cook and stir, about 1 minute, just to wilt spinach.  Pour sauté directly over cooked pasta, top with toasted almonds and serve immediately.

Chef’s Note:  This pasta dish was served with grilled lamb sirloin that was simply seasoned with dried thyme, sea salt, fresh cracked pepper & garlic.  We accompanied this with sliced whole wheat bread, buttered and grilled along side the lamb, and topped with soft goat cheese.  These flavors all worked wonderfully together.  We drank some Spanish Tempranillo, Corral de Campanas, Tinta de Toro, 2007 and enjoyed the pairing immensely.  Perhaps you can too :)
 

March 13, 2009

Let’s Make Crêpes!

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Chef Notes, Recipes, restaurant | Tags: , , , , |
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Tomorrow morning we’ll  make this for our breakfast special at Caffè Victoria.  Come on into the caffè, and enjoy fresh, delicious crêpes, or try them in your own kitchen.  Either way, you’ll be impressed and delighted with these versatile treats that can be served for breakfast, dinner or dessert.

Below please find some possible fillings and sauces to finish off these delectables.  You’ll “finish them off”…no problem there!

Caffè Victoria is located at 13th & Main Streets in Windsor, Colorado.

strawberry-crepes

For dessert crêpes, try strawberry coulis and crème fraîche.

Ingredients

  • 2 large eggs
  • ¾ cup milk
  • ½ cup water
  • 2 ½ Tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan

Directions

Combine all of the ingredients in a blender and pulse for 10 seconds. Allow crêpe batter to rest in the refrigerator for 1 hour. Batter can be made up to 24-hours ahead.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds, loosen slightly with a rubber spatula, and flip. (Crêpe should slid easily in pan before attempting “the flip.”) Cook for another 10 seconds and remove to a clean work surface or platter. Use immediately, or store them for future use.

To store: Lay them out flat so they can cool. Continue until all batter is gone. Once they have cooled, place wax paper between them and stack them up. Place them in a resealable plastic bag in the refrigerator for several days or in the freezer for up to two months. When using frozen crêpes, thaw on a rack before gently peeling apart.

Filling  & Sauce suggestion:

CHEF’S NOTE:  Crêpes can be filled with sweetened cream cheese, crème fraîche, thick yogurt or sliced fresh fruit.  Try them with a savory filling, just omit the vanilla and sugar from the batter.  Fill them with scrambled eggs, ham & cheddar, or if you like spicy, scramble some eggs with minced jalapenos, cilantro and jack cheese.  These are delicious topped with green chile or queso.  What about some seasoned shredded chicken, pico de gallo and sour cream for dinner.  Serve it with some rice and black beans… olé!  Use your imagination… (TRY SOME CHOCOLATE!)… and the possibilities are endless.

Berry Coulis Recipe

  • 2 cups fresh berries, such as strawberries, raspberries or blueberries, (or any combination thereof.)
  • 1/4 cup sugar
  • Juice of 1/2 lemon

To prepare coulis: Combine berries, sugar and lemon juice in small saucepan, bring to a simmer, then remove from heat. Mash berries a bit.  Serve warm over filled crêpes.

 

February 12, 2009

What do I love?

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Chef Notes, Wine Pairing | Tags: , , |
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If you ask me what I love, I mean REALLY love, when it comes to a special meal, I would have to say steak.  There is something so pleasing and mouthwatering about a medium-rare, grilled steak.  I prefer a rib eye or a New York strip when it comes to beef.  Seasoning is key, but so is not over cooking it.  I love a beef tenderloin wrapped in bacon and garnished with some sauted shiitakes.

However, I’d take a slab of lamb sirloin grilled to perfection hands down.  There is something so delicious and satisfying about lamb.   I think it is the complexity of its flavor.  Pair it with a wonderful red zin and I have bliss.

For the side, I’d take a crisp mixed green salad with a simple dressing, fresh strawberries, some crumbled goat cheese and some toasted almonds.  I little crusty bread and sweet cream butter.

I love a simple meal with delicious flavors.  I want food prepared in a manner that enhances the food, not masks it.  If you prepared this meal for me…I would LOVE you, even more.  Buon appetito!

 

February 10, 2009

Seared Scallops with Roasted Garlic Zabaglione

Posted by Chef Victoria under Catering by Victoria, Chef Notes, Recipes | Tags: , , , , , , |
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A romantic, Valentine’s Day dinner for two doesn’t have to be difficult, or cost the proverbial arm and a leg.  You can avoid the crowded restaurant, and set a simple table for two, in the nook of your kitchen, or if you’re some place warm, on the the balcony of your place over-looking the city lights.

Zabaglione is a sexy, seemingly fancy sauce.  I love saying it’s name.  I love more the flavor and the feel in my mouth.  Fresh herbs are an absolute must to finish this.  This menu is easy, easy, easy. and quick cooking will leave you with plenty of time left-over to enjoy the presence of your lover.

(serves 4, main course)

By Victoria Queen, Executive Chef at Caffè

Suggested Wine: Lanson Black Label Brut Champagne, Champagne, France

Ingredients

2 heads of garlic
4 teaspoons olive oil

1 1/4 pounds sea scallops or bay scallops

Sea salt

Black Pepper

1/2 cup bottled clam juice
3 tablespoons dry vermouth
1 tablespoon fresh lemon juice
4 large egg yolks
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chives

Preparation

Preheat oven to 400°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic heads on large sheet of foil. Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes. Cool. Squeeze garlic from skins into bowl. Using fork, mash roasted garlic until smooth.

Heat 3 teaspoons of olive oil, in heavy large skillet, over medium-high heat. Right before searing, drain and pat dry (with paper towel) the scallops. Sprinkle them with sea salt and fresh cracked pepper. For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side. For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch. Transfer to plate. Tent these scallops with foil to keep them warm.

Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat, stir in lemon juice. In a steel bowl that fits over a double boiler, whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl until foamy. Gradually whisk in clam juice mixture. Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until zabaglione is thick and creamy and thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Whisk in parsley, tarragon, and chives. Season with salt and pepper and serve over prepared scallops.

Serve this with a fresh, crisp mixed green salad with a light vinaigrette and some crusty bread for dipping in the extra zabaglione, and you have an easy, romantic meal. Try some Chocolate~Dipped Strawberries for dessert.

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