La Dama Cooks Fresh with Tyler Florence!

Got the pleasure to meet the "Ultimate" Chef last night with one of my BFs, Amiebob in San Francisco. We attended his book signing for his new cookbook, Fresh. Lets just say I was completely starstruck! He was such a nice guy, really personable and such a hottie! It was nice to know that his personality on TV is the same in person. He sat down and took the time to speak with everyone who came. Definitely made me appreciate him more.

Smart guy to partner up with Williams-Sonoma and huge props to their flagship store on Post St! Everyone was excited, friendly, accommodating...serving up goodies from the store and pouring Tyler Florences wine...made the whole experience that much nicer, so thank you!

Now time to dig into Fresh! The books recipes look easy and the photographs of the food are absolutely beautiful like artwork...looking forward to working with it!

Truly the "Ultimate" Roasted Tomato Soup

This recipe is perfect like Tyler Florence himself. It comes from his cookbook Tylers Ultimate and it is the best tomato soup recipe I have ever made. I of course accompanied it with a double decker grilled cheese sandwich...Perfect for this weather.

Serves 4-6

Ingredients

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Porter Braised Chicken with Root Vegetables

Tried this recipe last year, it was so good I made it again...

Serves 4-6

Ingredients

2 carrots
2 red potatoes
1 celery root, about 14 oz.
1 large yellow onion
8 bone-in, skin-on chicken thighs, about 3 1/4 lb. total
2 tsp. kosher salt, plus more, to taste 1/2 tsp. freshly ground pepper, plus more, to taste
2 Tbs. canola oil
7 Tbs. unsalted butter, at room temperature
2 bottles porter, each 12 fl. oz.
2 cups low-sodium chicken broth or stock
2 Tbs. firmly packed light brown sugar
2 Tbs. Dijon mustard
2 tsp. tomato paste
1 tsp. dried thyme
1/3 cup all-purpose flour


Directions

Peel the carrots and then cut the carrots and unpeeled potatoes into 1-inch chunks. Peel the celery root, cut it in half lengthwise, and then cut away any spongy or gnarly parts. Cut into 1-inch chunks. Peel and chop the onion.

Season the chicken thighs with the 2 tsp. salt and the 1/2 tsp. pepper. In a Dutch oven or other heavy pot over medium-high heat, warm the oil until very hot but not smoking. Working in batches, add the chicken thighs, skin side down, and cook, turning once or twice, until lightly browned on both sides, about 5 minutes per batch. Transfer to a platter. Pour off the fat in the pot.
Reduce the heat to medium, add 2 Tbs. of the butter to the pot and let it melt. Add the onion and sauté until golden, about 6 minutes. Add the carrots, potatoes and celery root, then stir in the porter, broth, brown sugar, mustard, tomato paste and thyme. Return the chicken thighs to the pot, submerging them in the liquid, and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes.

In a heatproof bowl, mash together the remaining 5 Tbs. butter and the flour to form a thick paste. Gradually whisk about 2 cups of the hot cooking liquid into the flour-butter mixture and then stir this mixture into the pot. Cover and continue to simmer, stirring occasionally, until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 10 minutes more. Taste and adjust the seasonings with salt and pepper.

Divide the chicken, vegetables and sauce among warmed deep bowls. Serve immediately.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).

Salsa Fresca de Tomatillo con Aguacate ( Fresh Tomatillo Salsa with Avocado)

This Salsa is blended fresh, no cooking is involved. The avocado blended with all the ingredients, gives it a delightfully creamy texture. The freshness of it makes it best for seafood but also great on anything else.


Makes about 4-5 cups

Ingredients

1 lb of tomatillos, husk removed
4-6 serrano peppers (I used 6, had a good kick to it)
1 bunch fresh cilantro
1 avocado
1 small yellow onion
Juice of 1 lime
2 tsp kosher salt
1/2 cup water


In a bender, put all your ingredients minus 1/2 of the avocado, half the onion and about 1 tbsp of the cilantro and set those aside. Pulse the ingredients until somewhat smooth and transfer to a large bowl. Dice the other half of the avocado, mince the cilantro and half of the rest of the onion, then mix into the blended salsa along with water. Taste for salt and serve with tortilla chips, use as a salsa topping on any protein or add to your favorite tacos or antojitos (Mexican snacks/bites).

Enjoy!

Salsa de Uña

La Dama Cooks Salsa Part 1 begins with Salsa de Uña. This salsa originates from Jalisco, Mexico where my moms side of the family is from. Similar to Salsa Mexicana or "Pico de Gallo", only this one has both tomatillos and tomato. The name is a bit strange, it translates to "fingernail salsa". Back in the day it was made without a knife and women in Mexico would use their finger nails to "picar la verdura", chop the vegetables, hence the name Salsa de Uña "fingernail Salsa". Sounds strange I know, but there weren't much of kitchen utensils back then. Thank god for good knives! 

Hope you enjoy one of my family favorites!


Makes About 4-5 cups

Ingredients

✔️4 medium tomatillos, husks removed and diced small

✔️4 large roma tomatoes, diced small

✔️1/2 cup yellow onion, minced

✔️1/4 cup or more of cilantro, minced 

✔️1-3 fresh jalapenos seeds removed (optional), minced 

✔️2 tsp Mexican oregano

✔️Juice of 1 orange

✔️Juice of 1 lemon

✔️Salt to taste

In a large bowl, add all your ingredients, mix well and let it chill in the refrigerator for 30 minutes. Before you serve, drain, mix, and taste for salt. Serve with tortilla chips. 

You can substitute Serrano's for Jalapeños if you'd like and even add a habanero if you really want a kick. 

This recipe is also good with seafood, poultry or any meat as a topping. Mix it in with some canned albacore tuna for a yummy and bright tuna salad or add your favorite beans with cotija cheese for another bright dip! 

El Molcajete (seafood spice blend)

El Molcajete is a spice blend I created and made in a molcajete (mortar and pestle) to season seafood, but can be used on anything. It resembles Old Bay Seasoning, but with a Mexican twist. I used it yesterday to season shrimp I was roasting for my Shrimp Escabeche.

The flavors are bold, earthy and with a nice kick. Leave the ingredients whole to use as a pickling spice.

Enjoy!



Makes about 6 tbsp.

1 tbsp pepper corn, ground in molcajete or mortar and pestle
1 tbsp coriander seed, ground in a molcajete or mortar and pestle
6 bay leaves, ground in molcajete or mortar and pestle, veins removed
1 tbsp kosher salt
1 tbsp crushed red pepper flakes
1 tbsp dried Mexican oregano, any veins removed (can be purchased in a Mexican market or your super market in the international isle)
1 tsp Hungarian paprika
1 tsp garlic powder


Ground the pepper corn, coriander seed and bay leaves in the molcajete or mortar and pestle separately, then put the three of them back in along with the rest of the ingredients and lightly crush together, about 20 seconds.

Store in a cool place in a spice container or labeled plastic baggie.


Gave my Roasted Shrimp Escabeche a great flavor...

Shrimp and Sausage Cioppino

Tonight's dinner is one of my favorite Giada De Laurentiis recipes, Shrimp and Sausage Cioppino.

Not your traditional cioppino, but definitly a hearty stew with great texture and bold flavor that is sure to warm your soul. Her recipe calls for Italian turkey sausage, but I used a spicy Italian sausage. Both just as good. I also added another half can of cannellini beans.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
• 4 cloves garlic, peeled and smashed
• 1 large or 2 small shallots, chopped
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 pound spicy Italian turkey sausage links, casings removed
• 2 cups white wine, such as Pinot Grigio
• 1/4 cup tomato paste
• 3 cups low-sodium chicken broth
• 1 bay leaf
• 1 pound large shrimp, peeled and deveined
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup fresh basil leaves, chopped
• 1 tablespoon chopped fresh thyme leaves
• Serving suggestion: crusty sourdough bread (I also serve it with lemon wedges)

Directions

• In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

  Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.