My Texas Kitchen

Posts Tagged ‘Cheese

Butternut Squash Beer & Cheese Soup

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Winter means new crops and Butternut squash is one of my favorites to experiment with. Here is a recipe I came up with one day when an empty fridge was staring me in the face. I love cooking with very limited ingredients some of my favorite meals come from those times. The squash makes this so velvety and smooth without any cream. It is the perfect winter warmer.

Special Tools
An immersion blender really makes this better (this one was rated #1 by Cooks Illustrated).

Ingredients
1 small Butternut squash (you could use an Acorn squash or a Sugar Pie pumpkin but a Butternut is a little creamier), peeled and cut into 1 inch cubes
1/2 medium Onion, chopped
1 Carrot, chopped
1 stalk Celery, chopped
2 cups shredded cheese (I used some cheap yellow cheddar, I am sure fancy cheese would taste fancier)
1 Tbls flour
2 cups chicken stock (I used low sodium)
1 Beer, something you like (I used a local amber lager Rahr & Sons Buffalo Butt)
A big pinch of dried thyme
A big pinch of my Cajun seasoning
A regular pinch of mustard powder
A few dashes of Cajun Hot Sauce like Crystals, Franks, Tabasco ( I used my own Cajun Hot Sauce)
Salt & Pepper
Butter or Canola Oil

Topper
I like air popped popcorn but homemade croutons would be good.

Directions
In a dutch oven heat a little canola oil or butter (I used a small mix of both). On a medium heat saute veggies until the onion starts to become translucent, stir frequently to prevent burning. Add flour and spices and stir to incorporate, cook for a minute don’t let anything burn. Add chicken stock and beer, salt, pepper. Don’t over salt you can always adjust later. Turn heat on high and bring to a boil, stir, reduce the heat to low and cover. Cook for 20-30 minutes.

Test veggies to make sure they are very tender, if they are not then cook some more. If they are done, add the hot sauce, then taste and adjust salt and spice.

Remove from heat. Use immersion blender to blend the soup completely smooth, while the blender is going add the cheese a handful at a time. Blend until completely smooth. Top with popcorn or croutons. Enjoy.

Local Ingredients Used:
Butternut Squash from the Dallas Farmers Market
Rahr & Son’s Beer

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Written by mytexaskitchen

November 11, 2010 at 7:04 pm

Arroz Con Crema

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Oh man, this is so freaking great! Fun to cook, smells really good, looks really good and it tastes even better. I was inspired by the classic Mexican dish. I have never had anyone else’s so I have no point of reference, but I think this is a flavor home run.

Ingredients

  • Cook 1 Cup of Long Grain White Rice, cook rice using this method, let it cool down before you use it
  • 2 Poblano Chilies, roasted, peeled & chopped (use this method)
  • 2 Ears of Corn (kernels cut from the cob, I cut the cobs in half then strip the kernels so they don’t bounce all over my kitchen floor)
  • 2 Cups or melty cheese I prefer white cheese like Jack, Munster, Asadero or Chihuahua
  • 1 Cup of Mexican Crema or sub 1/2 Cup Sour Cream & 1/2 Cup of Milk (this is what I used, it works great)
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 375.
  2. Spray Non-stick spray on oven safe baking dish (I use Steve Sprinkles totally awesome dishwasher safe handmade historic cookware).
  3. Mix Rice, Corn, Peppers, 1 cups of the cheese, Crema, Salt and Pepper. Taste and adjust seasoning. Top with The rest of your cheese.
  4. Bake for 20 – 30 minutes until cheese is golden brown.

Substitutions:

Healthy Style: No cheese, Skim Milk & Low fat sour cream. You could also use brown rice.
Roasted Chilies: Use whatever kind of roasted peppers you want, Green Chiles would work great.
Corn: You could use 1 1/2 cups frozen but if you do add a little honey to increase the sweetness. I would not suggest canned corn because it tastes like a can. But if you dig on that then do it.

Local ingredients used: Farmers market poblano chilies, and corn, and Texas Harvest Milk.

Rice with Corn Chiles and Crema

Note the awesome handmade cookware

Top with cheese

This is going to be good!

Arroz con crema

I couldn't wait for the picture

Written by mytexaskitchen

August 17, 2010 at 5:03 pm