Tomato Ginger Sherry Soup

3 tablespoons peanut oil

4 cloves of garlic, chopped

3 tablespoons minced fresh ginger

2 large Spanish onions peeled and diced

2 ribs celery sliced

4 carrots, peeled and sliced

2 cans (28 oz. each) whole tomatoes

½ teaspoon crushed red pepper flakes

6 cups of vegetable stock

1 3/4 cups sherry

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

Kosher salt and pepper to taste

Heat a large stockpot over medium-high heat and add the peanut oil.  Add the garlic, ginger, onions, celery and carrots.  Sauté for 10 minutes.  Add the tomatoes, red pepper flakes, stock and sherry.  Bring to a boil.  Reduce the heat slightly and simmer covered for 35 minutes.  Add the soy sauce and vinegar.  Puree with a regular blender or hand blender (immersion) until smooth.  Return the soup to the pot if using a regular blender.  Season with salt and pepper.


caribbean marinade

1/2 cup teriyaki sauce
1 tablespoon peanut butter
2 large garlic cloves crushed
1/2 teaspoon grated lime rind
3/4 crushed red pepper flakes

Stir teriyaki into peanut butter. Add garlic, lime rind and red pepper flakes. Mix well and marinade chicken or shrimp in it.

1/4 pound butter
1/2 cup flour
1/4 gal milk
1/2 tbsp minced garlic
1/2 tbsp minced shallots
a little over 1/2 lb of grated gouda cheese
a little over 1/2 lb of grated parm cheese
dash of black pepper
dash of cayenne
dash of nutmeg
pasta of your choice, we use spiral pasta

Melt butter – add garlic and shallots and cook until soft.  Add flour and make roux.  Cook until lightly browned.  Whisk milk in and simmer.  Add cheese and slowly cook until melted.  Add spices and season.  Blend with hand mixer until smooth. Cook pasta – al dente.  Drain and do not cool.  Place pasta into serving dish, cover and mix with the cheese sauce.  Bake in oven until golden brown.  Garnish with blue cheese crumbles and parsley.

1 cup creamy or chunky peanut butter (9.5 oz.)
1 large egg
1 cup of sugar
1 teaspoon baking soda

Preheat the oven to 375. Line two baking sheets with parchment (or silpat)
In a medium sized bowl, beat together the peanut butter, egg, sugar and baking soda until smooth. Drop the dough by the teaspoonful onto the prepared baking sheets
Bake the cookies for 10 minutes or until they appear set. Remove them from the oven and cool on the pan for 5 minutes before transferring them to a rack to cool completely.

I actually made my cookies larger and baked them a few additional minutes.

blue cheese tomato spread

1/2 cup dried tomatoes
6 oz cream cheese
4 oz blue cheese
3/4 cup mayonnaise
2/3 cup chopped pecans
1/2 cup fresh basil

Placed dried tomatoes in a small bowl and add enough boiling water to cover them. Let them stand for 30 minutes or until the tomatoes are soft and plump. Drain the tomatoes and chop them. In a separate bowl, combine the cream cheese and blue cheese. Beat with a mixer until smooth. Then stir in the mayo, pecans, tomatoes and basil. Cover and refrigerate. Serve at room temperature with good french bread

blue cheese fondue

1 tablespoon unsalted butter
1 1/2 teaspoons finely chopped thymE leaves
1 teaspoon minced garlic
2 cups heavy cream
1/2 pund Cambozla blue cheese
1/4 teaspoon freshly ground pepper

In a small pan over medium low heat, cook the butter, thyme, and garlic until the garlic is soft (about 2 minutes). Be careful not t let the garlic brown. Add the cream and raise the heat to medium. Bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fndue pot set over low heat.

Serve with pre-cooked flank steak.

cranberry butter

1/2 cup dried cranberries
1 cup orange juice
1 cup unsalted butter (at room temp)
5 tablespoons confectioners sugar

In a small saucepan, combine the cranberries and orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine them with the butter and the confectioners sugar. Beat well until combined. Pack into small ramekins and refrigerate until needed.