Soup

Instructions

1. In a medium pot over medium high heat, cook bacon until crispy and cooked through. Remove bacon from pot and place on paper towel lined plate to drain. Chop bacon and set aside.  

2. In a small bowl combine yogurt, honey and cinnamon. Stir well and set aside. Add carrots, onions, celery, jalapeno peppers and bay leaf to pot and sauté until soft and fragrant, about 3-5 minutes. Add garlic, turmeric, salt, pepper and curry powder. Stir all ingredients for 2-3 minutes.

3. Add chicken stock, heavy cream, butter and pumpkin puree. Simmer for 8-10 minutes. Using a hand blender, puree ingredients until smooth.  Season soup with salt and black pepper to taste. Adjust consistency by adding more stock or heavy cream. Strain soup into a serving bowl. Place a dollop of yogurt in the center of soup and top with apple bacon pepper jelly.  Garnish with chives and pumpkin seeds. Drizzle with honey and serve.   

Ingredients
  • ½ c. rendered bacon, diced
  • 1 c. Greek yogurt
  • 1 tbsp. honey
  • 1 pinch of cinnamon
  • 1 large carrot, peeled and diced small
  • ½ yellow onion, peeled and diced
  • 2 stalks of celery, chopped
  • ½ jalapeno pepper, seeded and diced
  • 1 bay leaf
  • 2 garlic cloves, minced
  • 1 tsp. turmeric
  • 1½ tsp. sea salt
  • 1 tsp. black pepper
  • 2 tsp. yellow curry powder
  • 2 c. of chicken stock
  • 1 c. heavy cream
  • 2 tbsp. butter
  • 3 c. fresh pumpkin puree, whole pumpkin, skinned, seeded, (boil with 2 cinnamon sticks and Bay Leaf wrapped with twine)
  • Salt and pepper
  • 1/3 c. Apple Bacon Pepper Jelly
  • 2 tsp. chives, freshly chopped
  • ½ c. pumpkin seeds, cleaned and toasted (optional)
  • 1 tbsp. pure honey
Instructions
1. Blacken poblano over a gas burner or BBQ grill. Put in a bag for 5 minutes, then peel off and discard skin. Discard seeds and stem. Reserve.
 
2. Bring a large pot of water to a boil. Core tomatoes, then cut a small “X” at the bottom. Drop tomatoes into boiling water for 15 seconds. Remove, let cool for a minute in ice water, then peel off and discard the skins 
 
3. Place 3 tomatoes, almonds and garlic into a food processor. Run processor for 30 seconds, then drizzle in oil, a thin steady stream until it emulsifies with the contents (about 1 minute). Transfer the batch to a large bowl.
 
4. Roughly chop poblano, onion, fennel, cucumber and basil. Puree along with remaining tomatoes in two or three batches. Add these batches to the original almond tomato batch.
 
5. Season soup with balsamic, lemon juice, chili powder, salt and pepper. Adjust seasonings as desired. Cover and chill soup in the refrigerator for about 3 hours or overnight. Serve in chilled bowls. 
 
Ingredients
  • 1 poblano chili
  • 8 large heirloom tomatoes, poached and skin removed
  • ¼ cup skinless Marcona almonds or regular almonds
  • 1 tablespoon garlic, minced
  • 4 tablespoons olive oil
  • ½ medium red onion, sliced
  • ½ fennel bulb, trimmed
  • 1 cucumber, skinned, seeds removed
  • 8 large basil leaves, stems discarded
  • 1½ tablespoons balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ - ½ teaspoon chili flakes
  • Kosher salt to taste
  • Freshly ground to taste
Mushroom Soup with Asagio Cheese Melt | 0 Comments
From Mushroom Soup with Cheese Melt, Aired on Mon 6/6
Chef Jeff Henderson, Soup
Instructions
Mushroom Soup 
 
WHAT YOU NEED
2 tablespoons unsalted butter
2 small onions, diced
1 tablespoon garlic, minced
2 pounds select mushrooms, chopped
1 cup of Riesling white wine
2-4 cups vegetable stock
3 sprigs fresh thyme
1 bay leaf
4 cups Almond milk
Kosher salt
Fresh ground black pepper
 
WHAT TO DO
1. In a soup pot, melt butter over medium-high heat. Add onion and sauté 5-8 minutes or until soft and tender.
 
2. Add garlic and mushrooms to pot. Sauté for 8-10 minutes or until browned and juices have almost evaporated.
 
3. Add wine and deglaze pot scraping any browned bits off the bottom.
 
4. Add vegetable stock, thyme and bay leaf, let simmer for 20 min. Pour in 3 cups of almond milk, stir and simmer for 5 minutes.
 
5. Add remaining almond milk if soup is too thick for your liking. Season soup with salt and pepper to taste. Simmer soup over medium-low heat until ready to serve.
 
Asagio Grilled Cheese Melt
 
WHAT YOU NEED
2 ½ inch slices whole wheat bread
2 tablespoons unsalted butter
4 slices Asagio cheese, thinly sliced
Freshly ground black pepper
 
WHAT TO DO
1. Heat a small cast iron skillet over medium heat. Add 1 teaspoon of butter to skillet. When butter melts, place 1 slice of bread in skillet. Top with cheese and season with pepper.
 
2. Spread butter with second slice of bread. Place bread buttered side up on top of cheese. When underside is golden brown, about 4 minutes’ flip sandwich over and gently press down on sandwich to brown and melt cheese.
 
3. Cook until second side is golden brown and cheese is melted. Serve with mushroom soup.
 
Ingredients
  • 2 tablespoons unsalted butter
  • 2 small onions, diced
  • 1 tablespoon garlic, minced
  • 2 pounds select mushrooms, chopped
  • 1 cup of Riesling white wine
  • 2-4 cups vegetable stock
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups Almond milk
  • Kosher salt
  • Fresh ground black pepper
  • 2 ½ inch slices whole wheat bread
  • 2 tablespoons unsalted butter
  • 4 slices Asagio cheese, thinly sliced
The Back Story

6 cups

corn kernels- fresh or fozen*

7 cups

vegetable stock

5 tbsp

unsalted butter

2 large

shallots - chopped

4 clove

garlic - minced

12 sprigs

fresh thyme plus more for garnish

1

bay leaf

2 tbsp

fresh lemon juice

1 tsp

cane vinegar

1 1/2 cups

heavy cream

3 1/2 tsp

kosher salt

1/2 tsp

ground white pepper

* if using fresh corn, cut kernels off cobs and add cobs to vegetable stock to fortify with more fresh corn flavor.
In a large heavy bottomed pot, melt butter. Add shallots and garlic and a small pinch of salt and cook to translucent. Add corn kernels, bay leaf, and thyme and sautee for 5 more minutes. Add stock and bring to a boil, then simmer for 20 minutes. Working in batches, transfer soup to a blender and add heavy cream, lemon juice, cane vinegar, remaining salt and pepper. Puree on high for 2-3 minutes per batch, until smooth. Strain through a fine seive or chinoise and discard any solids. Refrigerate until ready to serve. Garnish with fresh thyme. 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions
1. Melt butter in a cast-iron Dutch oven. Add ham, celery, onions, corn, and garlic and sauté for 3 to 4 minutes or until vegetables are tender. Add flour and stir over medium heat for 3 to 5 minutes. Add white wine and reduce by half.
 
2. Add clam juice, chicken stock, bay leaf and old bay seasoning. Bring to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stir frequently to avoid vegetables sticking at bottom of pot .
 
3. Add cream, thyme, salt and pepper to taste. Cook soup for about 4 to 5 more minutes, then fold in crabmeat and cook for an additional 5 minutes on low simmer. 
 
Ingredients
  • 2 tablespoons butter
  • ½ cup tasso ham, diced
  • 1 cup celery, diced
  • 1 cup onions, diced
  • ½ cup fresh corn
  • 1 tablespoon garlic, minced
  • ¼ - ½ cup white wine
  • ½ cup all-purpose flour
  • 2 cups clam juice
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tablespoon old bay seasoning
  • 2 cups heavy cream
  • ¼ teaspoon dried thyme
  • Kosher salt
  • Black pepper
  • 1 pound lump crabmeat, shell pieces removed
Instructions
1. Heat oil in medium pot over medium-high heat. Add onions and celery and sauté until vegetables have softened about 4 to 6 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.
 
2. Add broccoli, spinach and chicken stock to pot. Reduce heat to a simmer and cook vegetables until tender, about 8 to 10 minutes.
 
3. Pour soup into a blender and puree in batches until smooth. Stir in half-and-half and season with salt and pepper to taste. Garnish with shredded chicken. 
 
Ingredients
  • 2 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme
  • 8 cups chopped broccoli, stems and florets
  • 2 cups fresh spinach
  • 6 cups reduced-sodium chicken broth
  • ½ cup half-and-half
  • ½ teaspoon salt
  • Freshly ground pepper
  • 2 cups ready cooked shredded chicken
Instructions

WHAT TO DO

1. Heat a cast iron Dutch oven over medium heat.  Add 2 tablespoon of canola oil and cook onions for 3-4 minutes or until soft. Add garlic, butter, potatoes, chicken stock and cream. Bring to a boil. 

2. Pour soup into blender and puree until smooth. Add 3/4 cup of cheese and stir until soup thickens.

3. Serve and garnish with hot brisket, remaining cheese and green onions.  Drizzle soup with olive oil and serve hot.

Ingredients
  • 2 tablespoons canola oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 4 Yukon potatoes, quartered, skin on and parboiled
  • 3 cups low sodium chicken stock
  • ½ cup heavy cream
  • 1 cup Monterey jack cheese, shredded
  • 1/2 cup cooked brisket, chopped
  • Kosher Salt
  • Freshly ground black pepper
Green Pea Soup and Braised Ham Hocks | 0 Comments
From Pea Soup and Braised Ham Hocks, Aired on Fri 4/1
Chef Jeff Henderson, Soup
Instructions
For Ham Hocks
 
1. Combine the hocks, vegetables, garlic, bay leaf, thyme and peppercorns in a medium stockpot.  Add chicken stock and bring to a boil over high heat. Reduce heat to low, put the lid on, and cook at a steady simmer until the meat on the hocks is ready to fall off the bone 3 to 4 hours.
 
2. Remove hocks with a slotted spoon and put them in a big bowl. Strain the cooking liquid through a strainer into the bowl, and discard the vegetables and herbs. Let the hocks cool in the braising liquid.
 
3. After hocks are cool, fork pull the meat into bite-sized pieces and set aside. Discard the bones and most of the fat. Reserve broth for soup.
 
For Soup 
 
1. Add butter to a large pot over medium heat. Once the butter starts to brown, add onions, carrots and salt, stir well. 
 
2. Cover pot and cook about 15 minutes, stirring occasionally until the onions are soft and the carrots are tender but firm. 
 
3. Add wine and bring to a boil. Let wine reduce, about 3-5 minutes. Add mint and 4 cups of the ham hock broth.  Bring broth to a boil, and add peas. Reduce heat to a simmer and cook peas until tender, about 5 minutes.
 
4. Blend everything in the pot, in batches until smooth. Season with salt and black pepper to taste. Pour soup into bowls, add ham hock meat and top with yogurt dollop. 
 
 
 
Ingredients
  • 2 lbs. meaty smoked ham hocks
  • ½ medium Spanish onion, halved
  • 3 small celery stalks, roughly chopped
  • ½ medium carrot, peeled, roughly chopped
  • 6 fresh garlic cloves
  • 1 fresh bay leaf
  • 1 sprig fresh thyme
  • 6 black peppercorns
  • 8 cups low sodium chicken stock
  • 4 tablespoons unsalted butter
  • ½ small Spanish onion, finely chopped
  • 1 small carrot, peeled and cut into ½-inch pieces
  • 2 teaspoons kosher salt
  • ½ cup dry white wine
  • 1 bunch fresh mint, plus some torn leaves for garnish
  • Two 10-ounce packages Birds Eye frozen baby peas
  • Extra virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 3 tablespoons non-fat Greek yogurt for garnish
Pumpkin-Curry Soup with Bacon Jelly | 0 Comments
Grandfather Show , Chef Jeff Henderson, Aired on Thu 6/30
Lunch, Soup, Bacon, Pumpkin
The Back Story

Pumpkin-Curry Soup with Apple Bacon Pepper Jelly

½ c. rendered bacon, diced

1 c. Greek yogurt

1 tbsp. honey

1 pinch of cinnamon

1 large carrot, peeled and diced small

½ yellow onion, peeled and diced

2 stalks of celery, chopped

½  jalapeno pepper, seeded and diced

1 bay leaf

2 garlic cloves, minced

1 tsp. turmeric

1½ tsp. sea salt

1 tsp. black pepper

2 tsp. yellow curry powder

2 c. of chicken stock

1 c. heavy cream

2 tbsp. butter

3 c. fresh pumpkin puree, whole pumpkin, skinned, seeded, (boil with 2 cinnamon sticks and Bay Leaf wrapped with twine)

Salt and pepper

1/3 c. Apple Bacon Pepper Jelly

2 tsp. chives, freshly chopped

½ c. pumpkin seeds, cleaned and toasted (optional)

1 tbsp. pure honey

 

WHAT TO DO

1. In a medium pot over medium high heat, cook bacon until crispy and cooked through. Remove bacon from pot and place on paper towel lined plate to drain. Chop bacon and set aside.  

2. In a small bowl combine yogurt, honey and cinnamon. Stir well and set aside. Add carrots, onions, celery, jalapeno peppers and bay leaf to pot and sauté until soft and fragrant, about 3-5 minutes. Add garlic, turmeric, salt, pepper and curry powder. Stir all ingredients for 2-3 minutes.

3. Add chicken stock, heavy cream, butter and pumpkin puree. Simmer for 8-10 minutes. Using a hand blender, puree ingredients until smooth.  Season soup with salt and black pepper to taste. Adjust consistency by adding more stock or heavy cream. Strain soup into a serving bowl. Place a dollop of yogurt in the center of soup and top with apple bacon pepper jelly.  Garnish with chives and pumpkin seeds. Drizzle with honey and serve.   

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story
WHAT YOU NEED
6 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 stalks celery, diced
½ cup fresh corn
1 head cauliflower, roughly chopped
1 bay leaf
¼ cup all-purpose flour
4 cups low-sodium chicken stock
1 cup heavy cream
Kosher salt
freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
 
WHAT TO DO
1. Heat a large skillet over medium high heat. Add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate; set a side.
 
2. Melt butter in a medium Dutch oven over medium heat. Add garlic, onions, celery and corn. Cook until vegetables are tender, stirring occasionally, about 3 to 4 minutes. Add cauliflower and bay leaf, cook about 3 to 4 minutes more.
 
3. Whisk in flour, and cook for about 2 minutes. Then gradually whisk in chicken broth and cream. Cook and stir constantly until soup has slightly thickened, about 8 to 10 minutes.
 
4. Reduce heat  to low and simmer about 12-15 minutes. Season with salt and pepper, to taste. If chowder is too thick, add more chicken stock until desired consistency is reached.
 
5. Garnished with bacon and parsley, serve immediately.
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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