That’s really all I am going to say right now, because it is getting late, and I better nap… but before I do just a few pictures of various recipe related posts to come…
Just a little “SOMETHING” that I whipped up over the weekend…
May the Fourth Be With You
So for the Star Wars themed Chef’s Table I was originally tasked with a side dish inspired by Qui-Gon Jinn. As thus my original idea was have
– quinoa soaked and cooked in a gin / water mix
– strips of veal marinated in gin then seared
And that was it, nothing terribly fancy, just something sweet and short because when I think of Qui-Gon Jinn what comes to mind are:
– his connection with the “Living Force” meaning he was very much “in the moment”
– his calming presence for Anakin Skywalker
As thus my desire to use ingredients that would help people “de-stress” and as thus provide that “calming” effect that Qui-Gon Jinn had on young Anakin.
However when another member dropped out and with it the meat / pork course I decided to take that over as well and turned my side dish into the main dish and added more stuff. So what did I end up doing?
Another attempt on the savory menu during the Bake-a-thon was Artichoke Soup (though technically ours would be better described as Spinach-Artichoke Soup but who is really paying attention here?
Anyway… from the website Examiner.com we have:
Ingredients:
6 cups chicken stock
12 articoke hearts, chopped
1 white onion, chopped
1 tsp. salt
2 cups milk
6 Tbs. yellow cornmeal
2 Tbs. butter
1/2 cup grated Parmesan cheese
2 Tbs. cilantroDirections:
1: In a medium saucepan over medium heat combine the chicken stock, artichoke hearts, onion and salt and bring to a boil. Reduce the heat to a simmer and cook 30 minutes.2: In a medium bowl whisk together the milk and yellow cornmeal. Whisk this mixture into the soup until it is smooth.
3: Add the remaining ingredients into the soup and cook 5 minutes before serving.
Yes, this is a little heavy on the dairy (ok a LOT heavy on the dairy), but considering I was just working with what I had in my stores could you blame me?
Anyway I notice a friend of mine online posting a picture where she and her boyfriend had used the recipe and that was what my attention to the point that I wanted to make it myself (considering I had four cheese ravioli that was sitting in my freezer in forever!). So once the recipe was scanned an emailed it still took me a full month until I was able to find the time and the courage to whip up the recipe myself based on what I had on hand and come up with something that was closer… if not exact.
So below is the original ingredient list and directions as sent to me:
As always beyond the break I will explain how I have changed and adapted it and how it came out… unfortunately I do not have pictures at this time so care with me.
Continue reading