Sweet Potato and Rosemary Soup with Apple and Cheese Biscuits

Earlier this week, I was looking at some of the produce in my kitchen and there was an overabundance of sweet potatoes.  Hmmm... What to do with them?  Something new and different.  Poking around on the interwebs, I found this recipe on The Food Network, from Giada De Laurentis - Creamy Sweet Potato and Rosemary Soup.  It had a short list of ingredients, and was simple - all the makings of something tasty that really allows the ingredients shine.  Perfect.

You might have picked up on my recent obsession with biscuits.  But, is that really such a bad thing?  I think not!  Bring on the flaky, buttery goodness!  I do really enjoy a biscuit with my soup (if you hadn't noticed), so that was a natural pairing.  But I wanted to add something for a flavor to compliment the soup.  Hmmm... I really liked the local Beecher's Cheese I added last time.  What else though?  Apple!  It always pairs well with sweet potatoes.  I wasn't sure if the apple would affect the leavening or flakiness at all, but I was curious to try this idea out.  I did some research for any existing recipes, but didn't find any like I had imagined.  Great chance to test my hypothesis of awesomeness, and I'm pleased to report that it turned out well.  All the flavors in the biscuit are extremely subtle and just give you a hint and a pleasing aftertaste, but don't overwhelm the buttery and flaky biscuit.

All in all, an easy and tasty meal.  There was only one slight mishap involving the pureeing of the soup... (or user error, if you will.)  I don't yet have an immersion blender in my kitchen, so I had to utilize a regular blender.  I ladled in a small batch in the blender and it blended with no problem, and then I poured it out into another large bowl.  I ladled in a bit more this time, and pressed the button - bam!  The boyfriend and kitties came to investigate the noise and found me cursing and orange goop splattered everywhere.  Oops.  Learning experience!  (Or more motivation to get an immersion blender)

Despite my little lesson, the soup and biscuits turned out beautifully and I adore the flavors.  This will definitely be on my soup standards list!

Creamy Sweet Potato and Rosemary Soup
(from Giada De Laurentis - Food Network)
4-6 servings (1.5-2 cup serving size)


3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Edit 2/9/14: To make it really easy, peel the sweet potatoes and then shred them in your food processor.  It's fast, easy, and cooks quicker!

In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems (leave the leaves). Using an immersion blender, blend the mixture until smooth and thick. If you don't have an immersion blender, you may puree it by ladling, in small batches, into a food processor or blender.  If using this method, be careful with the hot liquid in the blender as the top may blast off!

Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.

Apple and Cheese Biscuits
(adapted from Cook's Country)
~12 biscuits

8 Tbsp (1 stick) unsalted butter
4 Tbsp lard (or shortening)
3 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 tsp. ground cinnamon
1 apple, peeled, and grated
lemon juice
1/2 cup grated Beecher's (or cheddar, or other cheese of choice)
1 1/4 cups buttermilk OR substitute (Stir 1 Tbsp + 3/4 tsp lemon juice or white vinegar into 1 1/4 cups milk. Let stand at room temp for 10 minutes until thickened)

Cut butter and lard into 1/2 inch pieces and refrigerate until chilled.

Adjust oven rack to middle position and heat oven to 450 degrees.  Line baking sheet with parchment paper.  Whisk dry ingredients in large bowl.  Peel apple and grate (on large whole box grater) into a bowl.  Sprinkle with lemon juice, to prevent browning.  Then drain apples in fine-mesh strainer/sieve set over bowl.  Press liquid from the apples, to avoid soggy biscuits!

Cut in chilled butter and lard with pastry cutter until the mixture is coarse and butter is the size of small peas.  Stir in grated apple and grated cheese.

Stir in buttermilk until just combined.  Turn dough onto lightly floured surface and knead briefly, 8 - 10 times, to form a smooth cohesive ball.  Cover with plastic wrap (or wax paper or parchment paper) and roll to 3/4 inch thick.  Using biscuit (or cookie) cutter dipped in flour, cut out shapes and arrange upside down on prepared baking sheet.  Gently gather scraps and re-roll to 3/4 inch thick to cut remaining biscuits and place on baking sheet.

Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees.  Baking until golden brown, 10 - 12 minutes more.  Transfer to wire rack and let cool 5 minutes.

Enjoy!

Triple Chocolate Chip Cookies

Everyone has their own favorite of this oh-so-American classic, it's true.  You're probably thinking, "Come on, this is an old cookie idea.  I want something new and exciting!"  Well, buckle up, dear reader, because sometimes a well-done classic is just what you need.  (Plus, what kind of blog named "Cookie Therapy" wouldn't have this recipe???)  This version is a perfect choice for the cookie connoisseur looking for a multi-chocolate experience in a soft cookie.

There are two kinds of cookie texture people - crispy of soft.  If you are a crispy cookie seeker, my apologies, this is not the recipe for you.  It could be easily tweaked to suit your tastes, but I don't quite understand why you would want to ruin change it.  But perhaps you have not had a quality soft cookie.  Might I offer you this one?  Resistance is futile!  (What was that?  A hint of my nerdiness? Maybe.  ;-) )

I will also say that this cookie is my definition of "cookie therapy."  In times of strife, I have been known to just sit down with a bowl of this dough, unbaked, to cure my woes.  (I wish that were an exaggeration)  This recipe also makes a lot, so lots of troubles can be cured!  Also, it does freeze well, and it is so handy to have some cookie dough on hand to snack on bake when needed.

I invite you to give these a try - they've always served me well!  Coworkers and family members alike love them, as well as disgruntled neighbors (who will no longer being disgruntled).

Excuse me, I need to go swat some stolen chocolate chips out of the boyfriend's hand.

Triple Chocolate Chip Cookies
Makes ~ 4 dozen

2/3 cup butter, softened
2/3 cup shortening
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 tsp. vanilla extract
3 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
2/3 cup semi-sweet chocolate chips
2/3 cup milk chocolate chips
2/3 cup white chocolate chips

Preheat oven to 350 degrees.

Cream butter, shortening, and sugars.  Add eggs and vanilla; mix well.  Mix dry ingredients in separate bowl.  Stir in 1/3 of flour mixture, combine well.  Repeat.  Dough should be stiff.  Add 1/4 cup more flour if it's still too loose or sticky.  Mix in combined chocolate chips.  Your stand mixer might whine a bit at the weight of the dough.

Place parchment paper on cookie sheet.  Scoop out tablespoons and roll into balls, placed 2 inches apart.  Bake for exactly 9 minutes.  (It sounds short, and they'll look underdone, but trust me, it's key for a soft cookie!)  Remove from oven, and leave on cookie sheet for roughly 10 minutes and remove to rack to cool.  They'll seem soft, but as they cool, they'll set up a bit more.

To store cooled cookies - place in Ziploc bag with a piece of bread.  They'll stay soft this way.

Enjoy!

Mango Pudding with Strawberry Sauce

I know.  It's winter.  Why am I cooking with mangoes?  That's so.... summery!  Well, after the holiday cookie-baking-binge, I wanted to make a dessert that was not a baked good.  And not butter-laden.  We had some pots de crème for our holiday dinner and it got me thinking of other desserts utilizing my lovely ramekins.  Why not a pudding?

And with the winter solistice comes the lengthening of days.  I know it will be awhile before the days don't make me want to hibernate, but I like to think of the solstice as a turning point and leading towards summer.  A bit delusional?  Yes, but it helps me get through the gloom of a Pacific Northwest winter!  So, it's time to bring the sun inside with some mangoes!

Okay, the mangoes at my local grocery store looked positively pitiful.  So I had to be resourceful and I used an organic substitute of canned mango chunks with no added sugar.

I wanted a topping of sorts as well, for presentation as well as taste.  Cue another of my favorite fruits - strawberries!

Mango Pudding
(adapted from Eating Well)
Yields twelve 4 oz. servings

2 1/4 to 2 3/4 lb very ripe mangoes (4 or 5) OR 3 cans of mango chunks, drained
1 (1/4-oz) envelope unflavored gelatin
1 1/4 cups water
1/2 cup sugar
3/4 cup canned evaporated milk

Peel and pit mangoes OR drain 3 cans of mango chunks, then purée in a food processor until smooth (you should have 2 1/3 cups purée). Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).

Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add puréed mango and heat, stirring, just until mixture reaches a bare simmer. 

Remove from heat, then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.

Divide among 12 (1/2-cup) ramekins and chill, covered, at least 8 hours and up to 24 (for flavors to develop; puddings will be softly set). 

 Strawberry Sauce

1/2 cup sugar

2 tsp cornstarch

1/2 cup water

2 cups fresh strawberries, washed and chopped

dash of lemon or orange juice, to taste

dash of lemon or orange zest, to taste

8 whole strawberries, for garnish

In medium saucepan, combine sugar, cornstarch; mix well.  Add water; mix well.  Add strawberries and bring to a boil.  Reduce heat to medium-low; simmer 10 minutes, or until thickened.

Remove from heat; stir in zest and juice and let it cool a bit.  Purée in food processor or blender to make it smooth.  Let cool until room temperature and then divide among the ramekins.

Wash remaining strawberries, and leave green stems and leaves intact.  Hold stem with one hand and slice almost all of the way up the strawberry, 1/8 inch slices, and as many times as the size of the berry allows.  Press open/sideways with hands to fan it out - a lovely garnish!

The resulting flavor reminds me of a smoothie, and next time I think I might add some rum for a more adult dessert.  Yum.  Rum.  :-)

Enjoy!

Kale, Bean, & Sweet Potato Soup with Rosemary-Cheese Biscuits

Anyone else all sugared out from holiday sweets?  I am.  However, I can't...stop...eating...them!  Something healthy was in order.  Enter a favorite soup of mine that fits the bill - Kale, Bean & Sweet Potato Soup.  It's veggie-loaded and freezes well for "emergency lunches."

Don't you feel less sugar-blasted already?

For this soup, I wanted a tasty, carb-y accompaniment.  I had been buying this fantastic rosemary bread from a local bakery, so I knew the flavor profile I had in mind.  However, since I'm not quite ready to be nursing a needy starter (two furry, needy kitties are quite enough, thanks), I needed another option - biscuits!  I'm an avid Cook's Country reader, so I just tweaked their recipe by adding some rosemary and a local favorite cheese - Beecher's.

I also decided to try using lard for the first time, and I must say that the results lived up to my expectations - amazing!   I don't have any biscuit cutters (yet), so I thought I'd make it fun by using some flower and heart shaped cookie cutters.  Who says biscuits always have to be round??

I would ask the boyfriend what he thinks of the final result, but he's too busy noshing on the biscuits to tell me.

Kale, Bean, & Sweet Potato Soup
(adapted from Martha Stewart Living)
~ 6 one and half cup servings

1 head of garlic
Olive oil
2 sprigs of fresh rosemary, minced
1 onion, chopped
1 leek, rinsed, white and light green parts chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 parsnip, peeled and chopped (I cut out the woody center)
1 sweet potato, peeled and cut into small cubes
1 bunch of kale (I used half green, half purple in this batch)
1 can white beans, drained
6 cups chicken broth
Salt and pepper to taste
Fresh parmesan cheese

Heat oven to 425 degrees.  Pull off almost all of outer skin of garlic (leaving some to hold the cloves together), and cut of top so all of cloves are exposed.  Drizzle couple of teaspoons of olive oil over it so it soaks into the garlic.  Wrap in aluminum foil and cook until soft and darkened (about 40 minutes).  Remove garlic from oven, let cool, and squeeze out roasted cloves.

Place large pot over medium heat (I use my big soup pot, but smaller ones would do).  Add olive oil and heat.  Add rosemary, leeks and onion and cook until translucent.  Add roasted garlic, sweet potato, carrot, parsnip, and celery, stirring until potato pieces begin to soften.

Add kale and cook until it begins to wilt.  Add chicken broth and cook until vegetables are tender.  Add beans, and salt and pepper to taste.  Cook until heated through.  Ladle out into bowls and serve with freshly grated parmesan cheese.

Rosemary and Cheese Biscuits
(adapted from Cook's Country)
~12 biscuits

8 Tbsp (1 stick) unstalted butter
4 Tbsp lard (or shortening)
3 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp fresh rosemary, minced (I may add a bit more next time)
1/2 cup grated Beecher's (or cheddar, or other cheese of choice)
1 1/4 cups buttermilk OR substitute (Stir 1 Tbsp + 3/4 tsp lemon juice or white vinegar into 1 1/4 cups milk. Let stand at room temp for 10 minutes until thickened)

Cut butter and lard into 1/2 inch pieces and refrigerate until chilled.

Adjust oven rack to middle position and heat oven to 450 degrees.  Line baking sheet with parchment paper.  Whisk dry ingredients in large bowl.  Cut in chilled butter and lard with pastry cutter until the mixture is coarse and butter is the size of small peas.  Stir in minced rosemary and grated cheese.

Stir in buttermilk until just combined.  Turn dough onto lightly floured surface and knead briefly, 8 - 10 times, to form a smooth cohesive ball.  Cover with plastic wrap (or wax paper or parchment paper) and roll to 3/4 inch thick.  Using biscuit (or cookie) cutter dipped in flour, cut out shapes and arrange upside down on prepared baking sheet.  Gently gather scraps and re-roll to 3/4 inch thick to cut remaining biscuits and place on baking sheet.

Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees.  Baking until golden brown, 10 - 12 minutes more.  Transfer to wire rack and let cool 5 minutes.

Enjoy!

Red Velvet Cookie with a Cream Cheese Drizzle

Ah, the holidays.  What a perfect excuse to go on a baking frenzy and it's socially acceptable and not a personal affront to any health nuts.  (Personally, I'm all about healthy food too... but wonderful sweet treats are in a category all their own.)  I had grand plans (even possible delusions of grandeur) for my holiday baking this year as I love to bring in treats as my gifts to coworkers and mail them to family and friends.  I spotted a Red Velvet Cookie recipe that used a cake mix, and although I like to make stuff from scratch, I figured one cookie with some "assistance" out of the bazillion I had planned was acceptable!

After baking these, and tasting them, I thought they were tasty but a bit dry.  Hm, what to do.  Frosting would be great, but they're plenty sweet already with that cake mix.  What goes with Red Velvet?  Cream cheese!  Okay, a cream cheese glaze with a lessened amount of sugar so the cream cheese tang comes through and is reminiscent of the real cake.  I whipped it up, and drizzled it on through my "pastry bag" of a Ziploc bag.

The boyfriend's verdict?  "The glaze really pulls it all together."  Awesome!

Red Velvet Cookies with a Cream Cheese Glaze
(adapted from WhipperBerry)


1 box of Red Velvet cake mix
1 cup of all-purpose flour
2 sticks of softened butter
1 egg
2 cups of white chocolate chips

Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy. Slowly add cake mix and flour. Once combined, add egg and mix completely. Add white chocolate chips, and mix for a minute or so until well combined. Form dough into one inch balls, and place into the oven for 8-10 minutes.

Cream Cheese Glaze
(adapted from Epicurious)

2 oz. cream cheese, softened
2/3 cup powdered sugar (or to taste)
2 Tbsp butter, softened
1/4 tsp. vanilla extract

Combine cream cheese, powdered sugar, butter, and vanilla in a small bowl.  Using electric mixer, beat until smooth.  Spoon glaze into Ziploc bag, cut off tip, and drizzle over cookies.  The glaze will firm up a bit after sitting for a few hours.

Enjoy!

Maple-Chili Glazed Pork Medallions with Sweet Potato Biscuits and Cranberry Relish

The boyfriend and I decided a home-made date night was in order.  It started off with a typical favorite of ours - Eating Well's Maple-Chili Glazed Pork Medallions.  Normally I'd make mashed sweet potatoes with it, but I had been itching to try Smitten Kitchen's Sweet Potato Biscuits, no problem.

And then, while at the grocery store, the boyfriend said something about cranberries and I thought, "Ooo, I'll make my mom's Cranberry Relish!"  Brilliant plan, really.  And then we had a local Riesling to go with it.  The result?  Epic.

A perfect pairing.  Honestly.  I'll rarely suggest a full meal, but this is one to try!

Maple-Chili Glazed Pork Medallions
(Eating Well)
~ 4 servings

1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

Mix chili powder and salt in a small bowl. Sprinkle over both sides of pork.
Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze. Serve the pork drizzled with the glaze.

Sweet Potato Biscuits
(Smitten Kitchen - no marshmallows)
Makes 12 to 14 2-inch biscuits

3/4 cup fresh sweet potato puree or can of sweet potato puree (I got organic, so there was NO additional sweeteners, etc)
1/3 cup (79 ml) buttermilk
2 cups (250 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
3 tablespoons (38 grams) granulated sugar
1 teaspoon ground (2 grams) cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon (2 grams) table salt
5 tablespoons (71 grams) unsalted butter, cold


Preheat oven to 400°F.  Line a baking sheet with parchment paper and set aside. Whisk 3/4 cup  sweet potato puree with buttermilk until smoothly combined. Keep nearby.

In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar, spices and salt together. If you have a pastry blender, add the butter and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. If you don’t have a pastry blender, cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal.

Continue by adding the sweet potato mixture and stir and break it up until the mixture is in big, soft chunks. Get your hands in the bowl and gently knead the dough into an even mass, using as few motions as possible (and thus, warming the dough as little as possible.).

Roll or pat dough out on a floured counter to a 1-inch thickness. Dip a 2-inch biscuit cutter in flour then form biscuits by cutting straight down and not twisting — this will help give your biscuits the maximum rise. Bake biscuits on prepared sheet for 13 to 15 minutes, until puffed and slightly golden on top. Cool on rack and enjoy as soon as possible.

Cranberry Relish
(My mom's recipe!)

1 bag fresh cranberries
1 navel orange
1 cup sugar (or, to taste)

Zest the whole orange into a small bowl.  Then peel, and pull out segments.  Pour whole bag of cranberries, orange zest, and orange segments into food processor and... process until there are no big chunks of anything.  Since oranges and cranberries can be sweeter or more tart, I'd start with 1/2 cup of sugar, and add from there.  Process until sugar is fully incorporated.  The original recipe called for more sugar, but 1 cup was enough for us.  It will be a bright flavor, but it's a great contrast to the other foods.  And it is a Thanksgiving and Christmas traditional food in our house!

Enjoy!

Oatmeal Stout Marshmallows - Take 2!

Brilliant idea with poor execution = sadness.  Brilliant idea with perfected execution = redemption!

I love making marshmallows and am always looking for new and fun flavors to try out.  The boyfriend had a brilliant suggestion - oatmeal stout flavored.   Sure, sounds great!  The first attempt was ill-fated, and they failed to set up leaving me with a sticky, overly malleable mess with lots of curses hanging in the air.  However, I was determined because the flavor was great, even if the texture wasn't.  Take two, however, was a glowing success and they set up perfectly.  (If you want to know what the fix was - it was actually following my recipe and adding the correct amount of gelatin.  Oops.)

Perhaps I was distracted by adorable curiosity of my sous chefs?

It was fun to bring them in to work and watch people's faces as they considered tasting the marshmallow.  "Uh, stout, you say?  Hm..."  But anyone who was bold enough to try it, loved it!  It reminds you of the creamy head of a lovely, poured stout (and the bit of booze included is a lovely perk).  Yum!

Oatmeal Stout Marshmallow
(adapted from my friend Chut's recipe and technique!)

1/2 cup oatmeal stout (oops, guess you'll have to drink the rest!)
2 packets of gelatin
Pour stout in stand mixer bowl, and sprinkle the 2 packets of gelatin on top and let sit while you work on the syrup.

1 1/2 cup granulated white sugar
1/2 cup light corn syrup
1/2 cup hot water
Combine into saucepan over medium-high heat.  Cook until it reaches 240 degrees (soft-ball stage).  Remove from heat and pour slowly into stand mixer, with whisk attachment, and whip at high speed until it's opaque,  no longer runny, and at least doubled in volume, and is much stiffer, about 10-15 minutes.  You can't really over-beat them - a relief!

 While it's whipping, put parchment paper on a cookie sheet, and lightly spray with cooking spray, and lightly sprinkle cornstarch on it.  After marshmallow is done whipping, spread on prepared parchment (as much as possible, it WILL be sticky), and sprinkle cornstarch over it and let sit for at least and hour or two to completely set (overnight is great, especially when you decide to make them late at night like me).  There will be some sticking in the bowl and on the spatula - but you need to try it out for quality assurance, right?!

A pizza cutter works GREAT to cut the mallows, and coat all sides of mallows with cornstarch to keep from sticking all over everything.

Enjoy!