BAKED CHICAGO RECIPES

Curried Carrot and Apple Soup Recipe

 

• 1 pound carrots, peeled and thinly sliced
• 2 small parsnips, peeled and thinly sliced
• 1 onion, finely chopped
• 1 celery stalk, sliced
• 1 tablespoon olive oil
• 1 1/2 teaspoon curry powder
• 1 Granny Smith apple, peeled and chopped
• 1 thick strip orange peel
• 6 cups chicken broth
• kosher salt
• ground black pepper

Mix vegetables with oil in large pot over low heat.  Cover and cook for 15 minutes, stirring often.  Stir in curry powder, then season with salt and pepper.  Add remaining ingredients. 

Bring to a boil, then lower heat to a simmer.  Cook covered for 20 minutes.  Puree soup, then serve with your favorite garnish.

Red Beet and Tomato Soup Recipe

 

• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 teaspoons extra virgin olive oil
• 1 teaspoon ground ginger
• 1/4 teaspoon honey
• 1 cup vegetable broth
• 14 ounces crushed tomatoes in puree
• 15 ounces canned beets
• kosher salt
• ground black pepper

Stir onion, pepper and oil together in large pot over low heat and cook until softened, about 3 minutes.  Stir in salt, ginger, honey, broth and tomatoes.  Drain the beet liquid into pot, chop beets and add into mixture. 

Bring to a boil and lower heat to gentle simmer.  Cook for 10 minutes.  Add salt and pepper to taste. 

Garlic Sweet Potatoes with Cinnamon Honey Recipe

• 5 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 teaspoons grated fresh lemon peel
• 1/2 cup honey
• 8 garlic cloves, peeled
• 4 pounds medium-sized sweet potatoes, peeled and cut into 1-inch chunks

Preheat oven to 325F degrees.  Brush 13x9-inch glass baking dish with melted butter.  Add to the remaining butter in a medium bowl the cinnamon, salt, lemon peel and honey.  Stir and set aside.

Place the sweet potatoes in the baking dish.  Drizzle with half of the honey mixture.  Stir to evenly coat potatoes.  Insert garlic cloves among the potato chunks.

Cover tightly with foil, then bake for 30 minutes.  Remove foil and spoon remaining honey mixture on top.  Cover again with foil and bake for 20 to 30 minutes longer (or until potatoes are tender).

 

Cocoa Applesauce Bread with Vanilla Drizzle Recipe

 

• 1 2/3 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup dark cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• dash of ground nutmeg
• 1/2 cup shortening
• 3 eggs
• 1 cup chunky applesauce
• 1/2 cup powdered sugar
• 1 tablespoon milk

Preheat oven to 350F degrees.  Grease bottom of 9x5x3 loaf pan. 

Stir together flour, granulated sugar, cocoa, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl.  Add shortening, eggs and applesauce - beating just until blended.  Spoon mixture into prepared pan.

Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.  Cool 15 minutes, then remove from pan and let cool completely on wire rack.

Stir together powdered sugar and milk in small bowl until smooth.  Drizzle over bread

Honey-Mustard Glazed Carrots Recipe

 

• 1 pound baby-cut carrots, peeled and cleaned
• 2 tablespoons honey
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon parsley, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

In 2-quart saucepan, heat 1/2 cup water to boiling.  Add carrots.  Cover and simmer for 15 minutes or until tender.  Drain.

In medium bowl, mix remaining ingredients.  Add carrots and toss lightly to coat.

Chocolate French Toast Recipe

• 3 eggs
• 3/4 cup milk
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 10 pieces Challah bread, sliced thick
• powdered sugar and syrup
• fresh berries for garnish

Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon in medium bowl until smooth.  Heat griddle or skillet over medium-low heat.  Grease griddle with butter.

Dip both sides of bread in egg mixture.  Place on griddle and cook for about 4 minutes on each side, or until golden brown.  Serve immediately with powdered sugar and syrup.  Garnish with berries, if desired.

 

Zesty Cheddar Mac and Cheese Recipe

• 3 tablespoons butter
• 1/4 cup onion, finely chopped
• 1/3 cup all-purpose flour
• kosher salt
• ground black pepper
• 4 cups whole milk
• 1/8 teaspoon cayenne pepper
• 3/4 pound elbow macaroni
• 4 cups sharp Cheddar cheese, coarsely grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce

In medium saucepan, melt butter over medium heat.  Add onion and cook until softened (4 minutes).  Add flour and 1/2 teaspoon salt.  Cook 5 minutes more until mixture is pale golden - stirring frequently. 

Whisking constantly, pour in 2 cups milk.  Add 2 more cups and cayenne pepper; whisk until smooth.  Cook mixture, stirring constantly, until boiling (6 to 7 minutes).  Reduce heat to low.  Simmer gently until sauce thickens (stirring occasionally) - about 10 minutes.

Meanwhile in another large pot of boiling salted water, cook pasta until al dente.  Drain thoroughly and return to pot.  Remove sauce from heat and let cool 10 minutes.  Quickly whisk in cheese, mustard, and Worcestershire sauce.  Pour cheese sauce over past and stir to coat.

Season lightly with ground black pepper - and serve immediately.

Provenance:  inspired by recipe printed in Everyday Food magazine.

 

Homestyle Chicken Pot Pies Recipe

• 4 tablespoons butter
• 1 medium onion, diced
• 1 large carrot, diced
• 1/2 cup all-purpose flour, plus more for work space
• kosher salt
• ground black pepper
• 4 cups chicken broth
• 3 cups cooked chicken breast, cut into 1-inch pieces
• 1 cup frozen peas
• 1 1/2 teaspoons thyme leaves
• 1 sheet frozen puff pastry, thawed
• 1 large egg yolk

In medium saucepan, melt butter over medium heat.  Add onion and carrot - cook until onion softens (about 6 minutes).  Add flour and 1/2 teaspoon salt.  Cook about 5 minutes, stirring frequently, until mixture is pale golden and has a slightly nutty aroma.  The texture will look like cooked oat meal.

Whisking constantly, add broth.  Bring to boil, stirring frequently, until mixture thickens (about 8 minutes).  Reduce to a simmer and cook 10 minutes.   Stir in chicken, peas, and thyme.  Season with salt and pepper.

Divide mixture among four 12-ounce baking dishes.  Refrigerate until room temperature, about 20 minutes. 

Preheat oven to 375F degrees.  On lightly floured work surface, roll pastry to an 1/8-inch thickness.  Cut into 4 equal squares, one inch larger than ramekins.  With tip of sharp knife, cut vents into pastry.  In small bowl, lightly beat egg yolk with 1 teaspoon water.  Top potpies with pastry and brush with egg wash.  Refrigerate 15 minutes.  Bake until pastry is deep golden and juices are bubbling (about 35 minutes).

 

Chocolate Doughnut Holes with Dark Cocoa Powder Recipe

• 2 1/2 cups all-purpose flour, plus more for work surface
• 1 cup dark cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup granulated sugar, plus more for coating
• 3/4 cup buttermilk
• 4 tablespoons butter, melted
• 2 large eggs
• 6 cups vegetable oil for frying

Sift together flour, cocoa powder, baking powder, baking soda and salt into large bowl.  In another bowl, whisk together sugar, buttermilk, butter and eggs until thoroughly combined.  Stir buttermilk mixture into flour mixture until a smooth dough forms.

On lightly floured surface, pat dough flat and lightly flour.  Roll out dough to 1/3-inch thickness.  Cut into rounds with 2-1/2-inch cookie cutter.  Use thin spatula to lift rounds from work surface.  Re-roll and cut scraps.  Gently roll rounds into a smooth ball.

Line baking sheet with paper towels.  Fill wide shallow bowl with one inch of sugar.  In heavy pot, heat 4 inches oil until it registers 350F degrees on candy thermometer.  In batches of four, fry doughnuts for 5 minutes.  Turn once with slotted spoon and adjust heat as needed.

Transfer doughnuts to prepared sheet.  Let rest 4 minutes.  Roll in sugar to coat.  Serve immediately with favorite warm cocoa.

 

Grandma's Lentil Soup Recipe

• 1 teaspoon extra virgin olive oil
• 1/2 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• kosher salt
• fresh ground black pepper
• 15 ounces chicken broth or vegetable broth
• 3/4 cup cooked lentils, rinsed and drained
• 2 teaspoons red wine vinegar

In medium saucepan, heat oil over medium high heat.  Add onion, carrot, celery and garlic.  Season with salt and pepper.  Cook, stirring occasionally, until onion softens (3 to 5 minutes).

Add broth and bring to a boil for 5 minutes.  Add lentils and cook until soup thickens slightly (another 3 to 5 minutes).  Stir in vinegar and season with salt and pepper.  Recommended pairing with toasted sour dough bread and butter for a hearty meal for one.