Broccoli Cheddar Soup

Broccoli Cheddar Soup in a Bread Bowl

The leaves are falling off the trees, and for me that means it’s soup season! Here’s my recipe for broccoli and cheddar soup. Obviously I’m biased, but I have to say that this is the best broccoli cheddar soup I’ve ever had, and I’ve eaten it lots of places over the years. If you would also like to make your own bread bowls you can reference this recipe that I posted previously…

Enjoy!

Serves 4

Ingredients:
8tbsp (1 stick) Unsalted Butter
2c Yellow Onion, chopped
3 Cloves Garlic, chopped
1/4c All Purpose Flour
2c Half & Half
4c Chicken Stock
2 Bay Leaves
1/4tsp Nutmeg
1 1/2tsp Salt
1tsp Ground Black Pepper
4c Broccoli Florets
1/2c Carrot, diced
1/4c Grated Parmesan Cheese
8oz Shredded Sharp Cheddar, 6oz for soup/2oz for garnish
8oz Sour Cream
2tbsp Fresh Chive, chopped, for garnish

In a large pot melt the butter at medium heat. Add the chopped onion and garlic, along with 1/2tsp of salt, cook until slightly translucent, about 5 minutes. Whisk in the flour and cook until a light golden color, stirring frequently, approximately 3 minutes. Add the half and half, whisk until smooth. Add the chicken stock, bay leaves, nutmeg, salt and pepper, bring to a boil then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring periodically. Discard the bay leaves, add the broccoli florets and diced carrot, continue to cook uncovered on medium-low for 35 minutes, stirring periodically. Use an immersion blender to puree the soup, if you do not have one then puree the soup in batches in a food processor or blender. You want it smooth, but you still want some small chunks of broccoli and carrot. Add the sour cream, 6oz of shredded cheddar and the grated parmesan, cook uncovered on medium-low for an additional 5 minutes, stirring frequently.

That’s it, you’re done! Serve in a bread bowl or regular bowl, and garnish it with the remaining shredded sharp cheddar and the chopped chive, then dig in. Comfort food doesn’t get much better than this!

Oh yeah, and if you have any leftover soup the next day it makes a great sauce for pasta, especially with some sausage.

Bon appétit!

Chocolate Peanut Butter Blondies!

Chocolate Peanut Butter Blondies

Every now and again you just need something decadent and sweet… That was me the other day. I decided to whip up some blondies with chocolate chunks and peanut butter chips, oh my God were they good. So good in fact that I had to get rid of them before my wife and I ate all two dozen ourselves! I put up a post on Facebook asking who wanted them and two lucky readers got a bag the next day.

So anyway, here’s the recipe. Enjoy!

Makes 20-24 Blondies

Ingredients:
1c Chocolate Chunks or Chips
1c Peanut Butter Chips
2c All Purpose Flour
2tsp Baking Powder
1tsp Salt
1c (2 sticks) Unsalted Butter, melted
2 Large Eggs
1tbsp Vanilla Extract
2c Brown Sugar, firmly packed

Heat your oven to 350F & grease a 13×9 baking pan with butter, shortening or cooking spray.

In a large bowl combine the brown sugar and melted butter, mix well. Add the eggs and vanilla extract, mix until it takes on a almost a caramel color and consistency. Add the flour, salt and baking powder, mix until moist, then mix in the chocolate chunks and peanut butter chips. Spread evenly into the greased 13×9 baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool at least 30 minutes prior to cutting and serving.

That’s it… simple and delicious. Enjoy!

Wine Review – 2013 Camino de Navaherreros by Bernabeleva

2013 Camino de Navaherreros by Bernabeleva

Over the past year I have really developed a deep-seated love for Spanish wines. It could be because I spent time there at the beginning of 2014, visiting with some of the top winemakers in the country, or it could simply be that I’m finally tasting the right Spanish wines. When most people think of Spanish wine they think of words like “inexpensive”, “overripe”, and “uninteresting”… Oh my God they couldn’t be more wrong. In my opinion some of the best wines in the world are coming out of Reino de España. Wines like Pingus by Peter Sisseck, L’Ermita by Alvaro Palacios, Lopez de Heredia Bosconia Gran Reserva, Hermanos de Peciña Gran Reserva and Vendimia Seleccionada, Muga’s Torre Muga, Clos Erasmus Clos i Terraces, Martinez Lacuesta Reserva Especial… the list goes on, and on, and on. I have recently had the pleasure of drinking a 1947 Lopez de Heredia Bosconia Gran Reserva, 1968 La Rioja Alta Reserva 904 and a 1968 Lopez de Heredia Tondonia Gran Reserva Blanco (yes, a white wine from 1968!) and they were all life changing. Spain should not be thought of as the country of cheap wines, they should be considered a veritable winemaking super power!

While many of the wines I mentioned above are moderately (or extremely) price prohibitive, there are also a ton of great wines from Spain that are very easy on the bank account. One such wine is the focus of this article, Bernabeleva’s 2013 Camino de Navaherreros.

Bodega Bernabeleva is a relatively new producer, hailing from the village of Pelayos de la Presa in the San Martin subzone of the Madrid DO. Let’s face it, the Viños de Madrid DO has a bad reputation for wine, and rightfully so. A vast majority of the wines coming out of there are subpar, and most are of the jug variety. However, San Martin de Valdeiglesias, found along the western edge of the appellation, is the exception to that rule. San Martin is a small, hilly, higher elevation region with a number of old vine parcels, and there are a handful of winemakers doing some pretty great things out there. Bodega Bernabeleva is the best of them.

The Camino de Navaherreros is their entry level wine, and one of the best kept secrets coming out of Spain. In fact, for years this wine never left Spain as it is in very high demand among the tapas/wine bars of Madrid, San Sebastian, Barcelona and Sevilla, and with only 3,300 cases made per vintage there was none left to spare for anyone else. International pressure finally won out though, and now a small percentage of their production trickles out of the country. Fewer than 500 cases see their way to the U.S. every year.

The Camino is 100% Garnacha from their younger vines and sees nine months of aging in a combination of stainless steel and large upright wooden vats. On the palate the wine is bright and vibrant, with distinct notes of tart cherry, raspberry, blood orange, pantry spice and cedar box, framed by moderate acidity and grippy tannins that settle as the wine breathes. This is ideal as an aperitif, or with poultry and other lighter fare. In blind tastings it is often confused with Pinot Noir or even Cru Beaujolais, which is something that is never said of Garnacha!

You may have some difficulty finding this bottle in your local shop, but there are a number of boutique wine driven retailers offering it online, so just let your fingers (and credit card) do the walking. Do yourself a favor though, don’t buy this by the bottle… buy a whole damn case. You’ll thank me later! Just don’t ask me why there is a woman drinking wine while riding a grizzly bear on the label… I haven’t a clue.

Score: 92
Retail: $13-16
Consumption: Now-2017
Additional Notes: Practicing Biodynamic

Rice Pilaf

Rice Pilaf

When I was a kid I used to love my mom’s rice pilaf… So the other day I was grilling up some chicken and wanted a rustic, hearty side to go along with it, and I decided to make my own take on my childhood favorite. In truth, I can’t believe that it was my first time ever making it! Anyway, it came out delicious, and a number of my wonderful followers on Facebook asked that I share the recipe. So here it is…

Serves: 4-6 as a side

Ingredients:
1c Brown Rice
2 1/2c Chicken Stock
3 Clove Garlic, chopped
3/4c Carrot, chopped
1/2c Yellow Onion, chopped
1/4c Celery, chopped
1 1/2c Baby Portobello Mushrooms, sliced
1/2c Fresh Parsley, chopped
5tbsp Unsalted Butter, broken into (2) 2tbsp & (1) 1tbsp portions
1 1/2tsp Salt, broken into (3) 1/2tsp portions
1 1/2tsp Ground Black Pepper, broken into (3) 1/2tsp portions
1 1/2tsp Garlic Powder, broken into (3) 1/2tsp portions

Heat 2tbsp of butter in a medium pot on medium high, add the onion, chopped garlic, carrot and celery along with 1/2tsp each of salt, pepper and garlic powder. Cook for three minutes stirring periodically to start to sweat the vegetables. Add the chicken stock and brown rice, increase the heat to high and bring to a boil, then reduce to medium-low. Simmer the rice covered for 40 minutes, stirring periodically.

Heat 2tbsp of butter in a sauté pan on high, add the sliced mushrooms and a 1/2tsp each of salt, pepper and garlic powder. Sauté until the mushrooms are nicely browned, approximately 5 minutes. Set aside and rest at room temperature.

After your rice has cooked for 40 minutes remove it from the heat. Add the sautéed mushrooms, chopped parsley, 1tbsp of butter and more salt, pepper and garlic powder to taste (I added another 1/2tsp each, but I understand different people have different tastes) and stir well. Put the cover back on and allow to sit for an additional 10 minutes before serving. Stir one last time then serve it with your favorite protein!

բարի ախորժակ (bon appétit in Western Armenian, the likely birthplace of rice pilaf)