Maque Choux Soup

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Maque Choux Soup! This fancy name for Spicy Corn Chowder is pronounced “mock shoe”. (Sometimes I get a kick out of acting like a gourmet chef, so humor me a little bit.) Believe me when I say use the freshest garden ingredients in making this rich bodied soup. You won’t regret it. Since I freeze the wonderful Indiana sweet corn in its prime, along with the garden green bell peppers, the flavors seemed to burst forth in jubilation. If you can’t find fresh produce, try frozen as a substitute. I also had saved some smoky end pieces from a baked Virginia ham recently for a nice salty finish. 

MAQUE CHOUX SOUP

Ingredients:

2 cups whole-kernel corn

1/3 cup green pepper, chopped

1/4 cup onion, chopped

1 tablespoon vegetable oil

1/4 teaspoon cumin

2 potatoes, peeled and diced

2 cups chicken broth

1 teaspoon sea salt

1/8 teaspoon black pepper 

1/8 teaspoon red pepper flakes, crushed

1 cup milk

1/2 cup sour cream

3 tablespoons cornmeal, finely ground

1/2 cup smoked ham, diced

Instructions:

In an iron skillet over medium high heat, add half the corn, onion, and green pepper. Cook, stirring constantly for 3 minutes until vegetables begin to char. Transfer to a large bowl and set aside. Add the vegetable oil and cumin to the skillet and repeat process with remaining corn, onion, and green pepper. Transfer to the same bowl. Take 1 cup of mixture, add 1 cup of chicken broth and blend until slightly smooth. (I used a food processor on pulse.) Meanwhile, in a 2-quart pan, boil potatoes in remaining chicken broth seasoned with sea salt, black pepper, and red pepper flakes.  Cook until tender, about 10 minutes. If necessary add enough water to keep it from boiling dry. Reduce heat to medium low and add one cup milk. Simmer, stirring often. Add corn mixture and creamed corn mixture to potato base. Simmer for 5 minutes. Whisk together sour cream and cornmeal in a measuring cup. Slowly add hot soup to it. This will keep the sour cream from curdling. Then slowly pour it back into the corn chowder. Simmer, stirring occasionally for 5 minutes or until soup thickens. Add diced ham. Heat through. Serve hot. Garnish with cheddar cheese and ham pieces. 

Loaded Lettuce Cups

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Loaded Lettuce Cups! Eating with your fingers is so much fun!  Here’s an idea for supper that is not only kid-friendly, but has an Asian flair that adults adore. By toasting the rice and noodles in butter, it gives the food a nice crunchy taste complimented by sesame and soybean undertones. Add chicken and water chestnuts for a healthy meal. The mere fact that it’s all wrapped up in the soft, buttery Boston lettuce leaves make it an all-star hit! 

LOADED LETTUCE CUPS 

Ingredients:

1/4 cup butter

1 cup instant white rice

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Boston lettuce leaves

Instructions:

Melt butter in a deep skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well and serve in Boston lettuce cups. 

Kohlrabi Fritters

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Kohlrabi Fritters! I stumbled onto this odd shaped vegetable at the Farmers Market and was intrigued by the green spiked bulbous shape with its long leafy shoots. It reminded me of a turnip, but had the faint aroma of cabbage. After learning its name, I just had to try it. My mind was already thinking of its seasoned taste fried crisp in olive oil. 

KOHLRABI FRITTERS

Ingredients:

1 medium kohlrabi 

1 small sweet potato

1/2 yellow onion

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/8 teaspoon crushed red pepper flakes

1 teaspoon baking powder

1/2 cup flour

2 eggs, beaten

1 green onion

Olive oil for frying

Instructions:

Peel kohlrabi and sweet potato. Using a food processor, grate the kohlrabi, sweet potato, and yellow onion. It should equal 3 1/2 cups of shredded vegetables. Transfer to a bowl. Add seasonings, baking powder, and flour. Fold in the beaten eggs to coat well. Snip the green onion with kitchen shears and gently mix in. The fritters should stick together. Pour enough olive oil in a skillet to cover the bottom of the pan. Heat on medium high. Drop kohlrabi mixture by heaping spoonfuls into the oil. Pan fry 2 minutes without burning. Turn over and fry another 2 minutes. Watch! Remove and drain on paper towels. Continue making fritters until all mixture is used. Serve warm with a dollop of Greek yogurt and garnish with green onion snips. 

Judy’s Pumpkin Sea Salt Caramel Sauce

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Judy’s Pumpkin Sea Salt Caramel Sauce! I always get excited when I receive the gift of food. My friend, Judy, thrilled me beyond measure when she shared this treat from her kitchen. It’s the perfect combination of sea salt caramel and pumpkin purée. It not only transforms a cup of coffee into a pumpkin spice addiction, but it also tastes incredible on a breakfast muffin. If you ask my husband, he’ll say you can eat it over ice cream by the spoonful.

JUDY’S PUMPKIN SEA SALT CARAMEL SAUCE 

Ingredients:

1 cup sugar

1 tablespoon water

3/4 cup heavy cream, room temperature 

4 tablespoons unsalted butter, melted

1/3 cup pumpkin purée 

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon sea salt

1 teaspoon vanilla

Instructions:

In a 2-quart heavy-bottomed pan over medium-low heat, combine sugar and water.  Bring to a boil, stirring often to avoid scorching. Continue cooking until sugar turns light amber in color and all sugar crystals have dissolved, about 8-10 minutes. Remove from heat. Add butter and mix well. Change utensils to a heat-resistant whisk and quickly whisk in the cream and pumpkin. Lastly, add cinnamon, nutmeg, sea salt, and vanilla. Whisk until smooth, removing all lumps. Transfer to a jar. Cool at room temperature, seal, and store in the refrigerator. 

Ina Garten’s Fruit Crunch Sundae

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Ina Garten’s Fruit Crunch Sundae! The Barefoot Contessa is a familiar face on the Food Network these days. Not only does she offer great ideas for any meal, but she makes them seem incredibly simple. Today’s recipe comes from a recent episode where Ina wanted to serve up a special breakfast for her husband. I like the idea of taking everyday food and turning it into something extraordinary. By baking a batch of crunchy granola and storing it in an airtight container, single servings can be assembled in a flash. Use whatever fruit is on hand to make it unique. 

INA GARTEN’S FRUIT CRUNCH SUNDAE 

Ingredients:

1 cup old-fashioned oats

1/2 cup shredded coconut 

1/2 cup sliced almonds 

3 tablespoons vegetable oil

2 tablespoons pure honey

4 strawberries 

1/4 cup blueberries 

1/4 cup pineapple tidbits

1 cup Greek yogurt

Instructions:

Preheat oven to 350°. Toss the oats, coconut, almonds, oil, and honey together in a large bowl until completely combined. Pour into a baking sheet and bake until mixture turns golden brown. Stir occasionally. Remove the granola from the oven and allow to cool. Stir once. Combine the strawberries, blueberries, and pineapple in a bowl. Using stemmed glasses or parfait glasses, layer granola, yogurt, and fruit until full. You may alternate ingredients to repeat layers. Serve immediately.