Tomato Cumin Cream Soup

Ingredients

• 1 large yellow onion, small dice
• 8 cloves fresh garlic, minced
• 1 stick butter (4oz)
• 1 cup all purpose flour
• 3T ground cumin
• salt & pepper to taste
• dash red pepper flakes
• hot sauce and Worcestershire sauce to taste
• 1 quart chicken stock
• 6lb 6oz can of diced tomatoes in juice
• 2 cups heavy cream

Preparation

• In 2 gallon soup pot, saute onion and garlic over medium heat with butter until onion is tender
• Add cumin and continue cooking for another 30 seconds to "wake up" cumin
• Reduce heat to low, then add flour and mix until combined with butter
• Add chicken stock and whisk vigorously until combined and no lumps remain
• Add tomatoes, salt, pepper, hot sauce, Worcestershire sauce, and red pepper flakes
• Continue cooking on low heat, whisking occasionally
• Cook on low for approximately one hour, then add heavy cream to finish

Comments

• Recipe makes roughly five quarts of soup
• Prep time is about 15 minutes, cook time is around 1 hour
• This soup can be pureed if desired, but like it with chunks of tomato myself
• This is the standard way we prepare this soup, but occasionally we will cook wild rice in it as well; also is great to spice it up and throw a chilies in if you want more heat
• Depending on the brand of tomatoes and juice content, it could end a little thicker or thinner, but can be adjusted by cooking time and amount of heavy cream.
• I sometimes use half and half instead of cream if I make it to thick, something to keep in mind 
• Enjoy!

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Potato Leek Soup

Ingredients

• 1# fresh leeks, white and light green part, medium diced, cleaned
• 1 rib celery, medium diced, cleaned
• 1 medium carrot, medium diced, cleaned
• 1/4 cup butter
• 1 bay leaf
• 1 T fresh thyme
• 1/2 cup white wine
• 4 cups chicken stock
• 1# Yukon Gold potatoes, peeed, medium diced, cleaned
• 1/2 -3/4 cup heavy cream, or half and half
• salt and pepper

Preperation

• In medium saucepan over medium heat, cook leeks, carrot and celery; butter until they begin to soften.
• Add white wine and herbs and then bring to a boil.
• Add potatoes and chicken stock and return to a boil.
• Reduce heat to a simmer and cook for about 1 hour or until potatoes are soft and falling apart.
• Puree with emersion blender then strain.
• Add heavy cream or half and half and then salt and pepper to taste.

Comments

• More or less cream may be necessary after finishing soup, depending on the desired consistency.
• This soup may be served warm or cold.  Consistency may need to adjusted once chilled.
• Makes approximately 1-2 quarts of soup.
• Total time is about 90 minutes.
• Garnish with a few finely chopped chives or sauteed garlic scapes.

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Buttermilk Biscuits

Ingredients

• 2 cups White Lily, all purpose flour
• 1 T shortening
• 1 T unsalted butter, cold
• 2 ½ t baking powder
• ½ t baking soda
• 1 t salt
• 1 cup buttermilk

Preparation

• Preheat oven to 450F.
• Combine dry ingredients.
• Cut shortening into dry ingredients until resembles coarse meal.
• Add buttermilk with fork until combined and dough forms.
• Transfer to a lightly floured surface and knead dough a few times until soft then press or roll to ½ - ¾ inch thick.
• Cut desired shape biscuits and place on greased baking sheet or cast iron skillet.
• Bake at 450F for 12-15 minutes or until golden brown.
• Brush warm biscuits with melted butter if desired.

Comments

• When I am kneading the dough, I will press it out flat then fold in half. I repeat this several times. This helps to build layers in your biscuits.
• I like the White Lily flour because it is made from soft winter wheat and has a noticably lighter texture.
• We have experimented with the fat in this recipe and it will work using all shortening, all butter or even lard. I like the taste of the butter along with how the shortening allows the biscuits to be tender and soft even when cool.

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Spinach Artichoke Dip

Ingredients

• 1/2 cup butter (1 stick)
• ½ onion, medium diced
• 2T chopped garlic
• ¾ cup all purpose flour
• 3 ½ cups chicken stock
• 1 lemon, juiced
• ¼ cup white wine
• 1 ½ cup artichoke hearts quartered
• 1/3 cup sun dried tomatoes, julienned
• ½ cup sour cream
• 1 cup shredded Parmesan cheese
• 8 oz frozen spinach, thawed, squeeze dry

Preparation

• In medium saucepan, saute onion and garlic with butter on medium low heat until onion begins to soften.
• Add flour to form roux and mix well.
• Add chicken stock, white wine, and lemon juice and whisk vigorously making sure there are no lumps of roux.
• Cook on medium low heat until mixture is bubbly and rather thick; about 10-15 minutes.
• Add remaining ingredients and reduce heat to very low and cook until cheese is melted and sun dried tomatoes have rehydrated; about 10-15 minutes. Enjoy!

Comments

• Serve with pita or tortilla chips.
• Serves 10-15 as appetizer.
• May be made in advance and reheated in oven on low heat

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Banana Nut Coffee Cake

Ingredients

• 3 ripe bananas, mashed
• 2 1/2 cups sugar
• 2 t vanilla extract
• 2 eggs
• 2 1/3 cups all purpose flour
• 1 t baking soda
• 1 t baking powder
• 1 cup buttermilk
• 1 cup melted butter, unsalted
• 1 cup walnuts or pecans, chopped

Instructions

• Preheat oven to 350F.
• In a medium mixing bowl, mash banana.
• Add remaining ingredients and mix well.
• Pour batter into greased bundt or other desired baking dish.
• Bake for approximately one hour or until toothpick inserted comes out clean.
• Allow to cool and remove from pan by inverting.
• Drizzle with a little powdered sugar/water glaze and start brewing coffee!

Comments

• This is a great basic coffee cake recipe; experiment with adding dried fruit and different spices as you see fit.
• Powdered sugar glaze is easy to make; start with 1/2 cup powdered sugar and begin mixing a few drops of water at a time until desired consistency is reached.
• This coffee cake will easily feed 10-16; Enjoy!

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Baby Back Ribs

Ingredients

• Baby Back Ribs, as many as you need (1lb rack will feed 2 people, usually)
• 1T Lawry's seasoning salt
• 1T granulated garlic
• 1T salt
• 1/2 T black pepper
• Barbecue sauce of choice (We use K.C. masterpiece, Memphis style)

Preparation

• Preheat oven to 325F.
• Combine all spices and season racks of ribs generously but do not feel the need to use all the spices up. This amount of spices should season no less than 10, 1lb racks.
• Place a roasting rack in the bottom of pan large enough to hold all ribs.
• Layer the ribs in the pan on top of the roasting rack.
• Add just enough water or other liquid to the pan to slightly cover the bottom.
• Cover pan with foil, and place in preheated oven. Cook for 4-5 hours, checking after 4.
• Ribs should easily pull apart and meat be fork tender when testing for doneness.
• Once ribs are done, remove from oven and allow to cool enough to handle.
• Pull or break ribs into desired portions and coat with sauce of choice.
• Ribs may be placed back in the oven or on a charcoal grill for reheating until the sauce glazes and gets super duper sticky. I like to use the grill for about 5-10 minutes on each side, but a 300F oven for 30 minutes will work too.

Comments

• This cooking method is best when planning on using a sauce for coating the ribs, as you are not going to get the flavor you would have if slow smoked.
• These oven braised ribs are great when you do not have time for slow smoking or it is too cold or wet to be outdoors.
• Cooking time in the oven will vary depending on the size rack of ribs being used and the amount being placed into the roasting pan. If you are only doing a rack or two, it might be a good idea to check after only a few hours.
• For a great rub if you prefer a dry rib, try our Millstone dry rub (click for link).
• We serve these ribs for lots of corporate groups, holiday cookouts and wedding rehearsal dinners. They are always a hit - and they are easy! The secret is out!

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Homemade Granola

Ingredients

• 1 1/2 cups whole oats
• 1/4 cup pecans, chopped
• 1/4 cup almonds, sliced
• 1/4 cup walnuts, chopped
• 1 egg white
• 2 T melted butter, unsalted
• 2 T maple syrup
• 2 T honey
• 2 T brown sugar
• dash of salt
• 1/8 t ground cloves
• 1/8 t ground ginger
• 1/4 t ground cinnamon
• 1/2 cup dried fruit variety (raisins, apricots, cranberries, etc.)

Preparation

• Preheat oven to 325F.
• In a mixing bowl, combine egg white, butter, syrup, honey, brown sugar, salt and spices.
• Add oats and nuts and mix well.
• Spread out thin layer of mixture on a parchment paper lined baking pan.
• Bake in 325F oven for 20-30 minutes or until golden brown, stirring half way through cooking time.
• Once granola breaks apart and feels dried out, turn off heat and allow to cool in oven.
• Remove from baking sheet to serving dish, add dried fruit and toss to incorporate.
• Serve with fresh fruit and yogurt for a great start to the day.

Comments

• Nuts, fruits and spices may be substituted for any of your other favorites.
• Granola will keep in an airtight container for a week (without dried fruit).
• If you plan on making granola in advance, it is best not to add the dried fruit until you are ready to serve. The moisture in the fruit will make the granola stale and the fruit hard to chew.
• Makes approximately 3-4 cups, 4-6 servings.

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