Chef Janet's Recipes

Ingredients:

1 medium onion
1 leek (white part only)
Fresh Ginger (about size of a quarter)
2 tablespoons olive oil
2 tablespoons butter
2 large cans (~30oz) of pumpkin or 3 lbs of cook fresh pumpkin
6 cups of chicken stock
1 teaspoon white pepper
1 teaspoon curry
1 teaspoon cayenne pepper
½ teaspoon nutmeg
2 cups heavy (whipping) cream or half & half

Directions:

1) Chop onion, leek, and ginger in food processor to fine consistence. Then sauté in butter and oil until golden brown and fragrant (10 -15 min)
2) Add pumpkin and 4 cups of chicken stock, mix well
3) Add white pepper, curry, cayenne pepper, and nutmeg
4) Cook at a simmer 2 -4 hours or put in a crock pot of 4 – 6 hours Stir occasionally
5) Add remaining 2 cups chicken stock and taste for seasoning – add more to taste

If not serving right away then refrigerate or freeze at this point.

Prior to serving add cream and simmer for 20 – 30 minutes.

Chef Janet's Notes:
This was originally a receipt for 100 servings so when I divided it up it might vary from what you have tasted at the Sierra Oaks Estates' events. I recommend that you adjust the spices to your taste and encourages you to experiment.

Toshi’s Notes:
See Toshi's Corner for a leftovers receipt using Janet’s pumpkin soup.

Recipe for 8 – 12 generous portions

Ingredients:

1 large yellow onion chopped
1 each – green pepper, red pepper, jalapeno – chopped
3 -4 cloves crushed garlic
2 tablespoons olive oil
2 tablespoons butter
2 cups tomato sauce
2 cups chopped tomatoes, fresh or canned
3 plus chicken stock
2 cups corn, frozen & thawed or canned (drained)
2 cups kidney beans (drained & rinsed)
1 lb Andouille or Cajun style sausage sliced
1 lb chicken thigh meat, cooked & cut into bit size pieces
3 -4 tablespoons Cajun seasoning
Salt & pepper to taste
1 ½ cups instant rice

Preparation:

1) Heat olive oil and butter over medium heat
2) Add onions & peppers & sauté until soft and fragrant (20 – 30 minutes)
3) Add tomato sauce, tomatoes, stock, and about half of the seasonings
4) Cook on low simmer 3 – 4 hours stirring occasionally
5) Add corn, kidney beans, meat and continue cooking 1 hour or more
6) At this point the jambalaya should be quite soupy
7) Add rice and cook until the rice is done (30 minutes or more)
8) Taste and add more seasoning to your preference
9) Add more stock if needed

Serve with a crusty bread and enjoy.

This is also good leftover. It does get thicker as it sits so add more stock and seasoning as needed

Disclaimer:
Janet has only made this recipe in large quantities (50 to 500) people and has scaled down her version for you.

Ribollita – Twice Cooked Tuscan Minestrone and Bread Soup

A hearty meal - Serves 8 – 10

White Beans

2 cups white beans, preferably cannellini, soaked and drained
6 cups water
2 yellow onions cut into quarters (will be removed later)
3 whole garlic cloves
2 bay leaves
3 teaspoons salt

Combine the above; bring to a boil over high heat. Reduce heat and simmer, uncovered until beans are tender but not falling apart, about 1 hour. Add the salt during the last 10 minutes. Remove and discard the onions, garlic, and bay leaves, set beans aside in the liquid.

Broth

¼ cup olive oil
2 tablespoons butter
3 yellow onions, chopped
5 celery stalks, chopped
4 carrots, peeled & chopped
5 cloves garlic, minced
2 cups chicken broth
2 cups chopped plum tomatoes
3 tablespoons tomato paste
2 lbs. Savoy (or green if Savoy is not available) cabbage, tough stems removed, shred
1 tablespoon chopped fresh thyme
Salt and pepper to taste
8-10 slices course country bread, cut into chunks

In a large saucepan over medium heat melt the butter with the olive oil until fragrant. Add onions, celery, carrots, and garlic. Sauté slowly on low heat, stirring occasionally 30 - 40 minutes. Add the chicken broth, tomatoes, tomato paste and cook, stirring occasionally 20 – 30 minutes. Add beans, cabbage, thyme, salt and pepper. Raise the heat to a medium-high and bring to a boil. Cover, reduce to simmer until all vegetables are tender, 2-3 hours. Remove from heat, let cool, cover and refrigerate for 8 hours or up to 3 days.

To Serve

Remove from refrigerator, layer about ½ of the bread into the bottom of a large heavy sauce pan, ladle in about 1/3 of the soup, repeat twice. Slowly bring the soup =to a boil over low heat, stirring often to make sure the bottom does not scorch and to break up the bread, 20-30 minutes. Soup should be quite thick. Soup can be served at once, or reduce to low simmer to hold.

Ladle into bowls, garnish with shredded parmesan, serve with fresh hearty bread.

If holding for an hour or more, you can add a little warm chicken stock to thin the soup a little if it gets too thick. Adjust salt and pepper.