Having Fun with Black Bean Soup

The other day I had lunch with Brent Evans of the Personal Chef Network at Rippington's, one of my favorite lunch spots in Waxhaw, NC. He reminded me that we hadn't had lunch since last September, so we had a lot of catching up to do, exchanging industry news and info, sharing our favorite cookbooks, and family news.

I had my usual Reuben sandwich (which is just so delicious that I always get it), and Brent ordered a cup of black bean soup as a precursor to his bacon-Swiss burger. Our server brought Brent his cup of soup and that was the first thing I've tasted at this restaurant that was disappointing. Great flavor, but it wasn't soup. It was completely puréed and so thick that it was more like a black bean hummus and would have been great served with pita chips. There was no garnish, either, just a cup full of dark mush.

That got me thinking about black bean soups I've made in the past. I usually just throw things together (that's called "dump" cooking) but of course I want to give you some concrete measurements so that you end up with a good product since this is the first time you'll be trying this recipe. In fact, it is irritating to me that TV "chefs" these days never seem to measure anything. I think that's the new "make it look easy" gimmick, but when you are trying a new recipe it's important to measure accurately. You can always adjust seasonings later.

Just as important as the soup here is the garnish. You'll have a bowl of deliciousness, but it will all be one color. The garnish will add color, but also flavor, and will make each bite more interesting. Some things that I suggest (in any combination) are diced avocado, diced red onion, diced hard boiled egg, cilantro leaves, whole kernel corn, diced seeded tomato, sour cream, a lime wedge (for squeezing over) and a drizzle of dark rum. Maybe you can think up some more....how about tortilla chips? Shredded lettuce? The possibilities just might be endless! Have fun playing with your food!

Cumin-Spiced Black Bean Soup
from The Bon Appetit Cookbook

2 tablespoons olive oil

1 1/4 c. chopped onions

4 garlic cloves, peeled & chopped

1 1/2 teaspoon dried or 1 tablespoon fresh thyme

3 (15-oz.) cans black beans, drained (reserve 1 c. liquid)

3 1/2 c. (or more) low-salt chicken broth

1 (28-oz.) can diced tomatoes in juice

2 teaspoons ground cumin

1 1/2teaspoons hot pepper sauce

Heat oil in heavy large pot over medium heat. Add onion, garlic, and thyme; saute until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, 3 1/2 cups broth, tomatoes with juice, cumin, and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Cool slightly.

Working in 2 batches, puree 2 1/2 cups soup in blender until smooth. Mix puree back into soup pot. Bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls and serve with garnishes.

Bon Appétit!

Chef Debbie

Molten Chocolate Lava Cakes

Oh, this is too easy. Far easier than you have ever imagined, so go for it this Valentine's Day for your special sweetie and impress the one you love.

We went to our daughter's house yesterday for lunch and I volunteered to bring dessert, so I whipped up the batter for these cakes early in the morning and put it in the fridge in the custard cups covered with plastic wrap on a tray. Then we drove to Sumter with our dessert sitting on the back seat and I baked them while we were clearing the table after lunch. Did you ever imagine these cakes are that foolproof to make?

Baking time is the wild card here. The longer you bake them, the less "lava" there will be. Baking time depends on your oven and also on the type of container you use...ceramic, stainless, foil, etc. So experiment a bit (your friends and family will love eating the experiments!) until you get it just the way you want it. But even if you accidentally bake these to the no-goo stage, they will still be full of chocolatey deliciousness! As my daughter said, "This is so good I don't want it to end!"

This is based on a recipe given to me by my good friend and fellow foodie, Pam Hegler. Thanks Pam!

Molten Chocolate Lava Cakes

4 oz. good quality 60% chocolate (Ghirardelli's)
1/2 c. salted butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 T. flour
1 c. heavy whipping cream
1 T. granulated sugar
Dash cinnamon
1/4 tsp. pure vanilla extract
4 (4 oz.) custard cups, ceramic or foil disposables
Berries of choice for garnish (optional)

Preheat oven to 425 °. Lightly spray 4 custard cups with cooking oil spray. Place cups on baking sheet. Microwave chocolate and 1/2 c. butter in large bowl on high 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks till light, then whisk in the flour. Divide the batter between prepared custard cups. Bake 13 – 14 minutes or until sides are firm but centers are soft. Do not over bake! Let stand 1 minute. Carefully run a small knife blade around cakes to loosen and invert onto dessert plates. Top with whipped cream and serve immediately. Batter can be made a day ahead – pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.

For Whipped Cream

With wire whisk, whip cream until beginning to thicken, then add sugar, cinnamon, and vanilla. Continue whipping until desired consistency. This can also be made a day in advance.

Bon Appétit!
Chef Debbie

Southern Pimiento Cheese

Whether you call them "pimientos" or "pimentos," they are the key flavoring ingredient in this really yummy and versatile Southern cheese spread. Try it in a sandwich on plain bread, use wheat or rye bread to make tea sandwiches, or make a grilled pimiento cheese sandwich to have with your tomato soup. Put a dollop of creamy pimiento cheese on your next steak or burger for an extra burst of flavor. Slather it on celery or cucumber boats for snacking. Serve it with crackers, pita or bagel chips when your friends stop by.

There are as many versions of Southern Pimiento Cheese as there are Southern cooks; this is my favorite and was given to me by my friend and neighbor, Anne McManus, who used to bring it to the office for a special treat.

Southern Pimiento Cheese

1 (8 oz.) block extra sharp cheddar cheese
1 (2 oz.) jar chopped pimientos, undrained
3/4 c. Kraft Real Mayonnaise (not salad dressing)
1/8 tsp. coarsely ground blacky pepper
6 generous dashes McIlhenny Tabasco pepper Sauce

Finely shred the cheese (or purchase it pre-shredded) and combine with remaining ingredients. Chill for at least an hour to blend flavors before serving. Note: Feel free to adjust the ingredients to your taste. I always double this recipe, and I like lots of black pepper and heat so I add more pepper and Tabasco, too.

Bon Appétit!
Chef Debbie

Bottoms Up!

Chicken Livers with Caramelized Onions and Madeira

Anthony Bourdain calls them "nasty bits;" they are properly referred to as "offal," but we just call them "yummy!"

Chicken livers is what we had for dinner tonight, and although for years we have enjoyed The Wagon Wheel's Thursday lunch special with bacon, mashed potatoes and brown gravy, this recipe I found in Food and Wine was healthier and oh so delicious. Here it is!

Chicken Livers with Caramelized Onions and Madeira
Adapted from Food and Wine Magazine

Serves 4

Cooking oil as needed
4 cups sliced onions
Salt and black pepper
20 ounces chicken livers, each cut in half
1/2 cup Madeira
1 large hard-cooked egg, chopped
2 tablespoons chopped fresh parsley

In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter in a 200 degree oven.

In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers salt and pepper. Put the livers in the pan in two batches and cook until browned. Turn and cook the other side until browned. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.

With the pan removed from the burner, add the Madeira to deglaze the pan. Return to the burner and boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute or until getting thick. Pour the sauce over the livers and the onions. Garnish with the egg and parsley and serve.

I served this with an inexpensive Marques de Caceres Crianza Rioja and it was a perfect pairing!

Bon Appétit!
Chef Debbie

Making Snickerdoodles with a Cutie!

If you want to make great memories, just bake with your children! On a recent snowy winter day, I was lucky enough to have my granddaughter join me in the kitchen to make Snickerdoodles, a classic Pennsylvania cookie that is as fun to say as it is delicious to eat.

While you and the little ones are having fun playing with food, don't forget this is a great opportunity to reinforce hygiene and kitchen safety rules: Wash hands, keep hair pulled back, let grown ups be in charge of hot things, sharp things, and electric things.

Most of all, make sure that you take into account the age of your helper so that everyone can have a great time. Chef Mary is only 3 years old, so her Snickerdoodle job was to roll the dough into balls and then roll the balls in the sugar-cinnamon mixture and place them on the cookie sheet. She pressed each ball lightly with her little fingers and was so proud of a job well-done! (I doubled the amount of cinnamon-sugar mixture because I knew a good bit of it would end up on the counter and floor, and it did!) I forgot to take a picture of the finished product because we got busy eating them right away!



Snickerdoodles

Makes about 2 dozen

1/2 c. salted butter
1 c. granulated sugar
1 large egg
1/2 tsp. good vanilla extract
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 1/2 c. all purpose flour
2 T. granulated sugar, reserved
1 tsp. ground cinnamon, reserved

Cream the butter and sugar; add the egg and beat until smooth. In separate bowl, whisk together the baking soda, cream of tartar, and the flour. Add the dry ingredients to the wet and beat till smooth. (You might have to finish with a wooden spoon because the mixture will be stiff.) Cover and let rest for 10 minutes in the fridge. Combine remaining sugar and cinnamon in a small bowl.

Using a 1-oz. scoop or a tablespoon, form cookie dough into balls and roll in cinnamon-sugar mixture. Arrange cookies on a parchment-lined cookie sheet, about 2 inches apart, and bake in a 375 degree oven for about 12 minutes or until golden around the edges. Remove to a rack and cool. Great dunked in coffee or milk!

Bon Appétit!

Chef Debbie

The Best Burger

Bob and I were so hungry for a really thick and juicy hamburger lastnight. I'm a certified fitness chef and am also trying to maintain a healthy diet, but sometimes you just have to give in to your cravings, and I think that's ok as long as you don't make a habit of it.

It was very late and Red Robin was on the way home and we know that restaurant is famous for its gourmet burgers, so we wheeled in. (It's also been voted the best family restaurant by Charlotte Observer readers.)

Of course, we'd waited so long to have dinner that we were starving. (Dontcha know that you will ALWAYS over eat if you let yourself get to the point of starvation, and then your body will hoard every single one of those calories you consume!) But there's a certain freedom to tossing care to the wind and not even thinking about calories or fat grams. We WERE, after all, looking for a thick juicy hamburger! Not a turkey or tofu burger, but a hot, juicy, salty beef burger piled so high with condiments that it's hard to wrap your lips around!

We were not disappointed. It took all of 2 minutes for us to decide to each have the Sante Fe burger: a thick beef burger layered with corn chips, lettuce (at least we had a healthy veggie!) ancho mayo, guacamole, and a roasted poblano all stuffed between tender layers of onion roll. Mmmmmmm. Of course that came with a "bottomless" basket of hot and crisp steak fries and, in honor of our feast from the Southwest, we each ordered one of Red Robin's signature margaritas. No salt, of course, as we are cutting down on our sodium intake. hehehe

Bob and I both agreed that the burger we had at Red Robin was the best we've ever had, and that's saying a lot as one of Bob's professions is being a professional connoisseur of burgers. He said, "Now THAT'S a burger I'll come back for any time!

But in the cold light of dawn as I gazed at the nutritional value of that burger alone (Red Robin provides this info on their website) I realized that we will save that particular burger experience for very occasional splurges. Last night, with that delicious-satisfy-our-burger-craving sandwich, we each consumed 1047 calories and 64 grams of fat. I didn't even bother checking the fries and margaritas, but went out to the kitchen, opened the fridge, and fixed us hard boiled eggs and fresh grapefruit for breakfast.