Creamy Caramelized Leek Soup with Ice Syrup Glazed Bacon

Creamy Caramelized Leek Soup with Ice Syrup Glazed Bacon

Yield: serves about 4

Total Time: 1 hour

Ingredients:

6 cleaned and trimmed leeks (about 4 cups), sliced
2 tablespoons olive oil
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 tablespoons brown sugar
1 bulb roasted garlic
1/3 cup dry white wine
4 cups low-sodium chicken stock
2/3 cup half and half
2 green onions, thinly sliced
2 tablespoons truffle oil for drizzling
4 slices thick-cut bacon
2 tablespoons Ice syrup

Directions:

Make sure the leeks have been trimmed, rinsed thoroughly and patted as dry as they can be with a paper towel.

Heat a large pot over medium-low heat and add the olive oil and butter. Add the leeks, salt, pepper and crushed pepper flakes and toss well to coat. Cook, stirring every few minutes, until the leeks begin to brown, about 20 to 25 minutes. Once the leeks are starting to brown, stir in the brown sugar and cook for another 10 minutes until they are super caramelized. Stir in the roasted garlic. Increase the heat slightly to medium and add the wine. Stir to combine, then cook for a few minutes until most of the wine cooks off. Pour in the stock and stir. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.

Turn off the heat and carefully add the entire mixture to a blender and puree until smooth. Pour the pureed soup back in the pot and heat it over low heat. Stir in the half and half, then tasted and add more salt and pepper if desired. Serve the soup with a sprinkle of green onions, a drizzle of truffle oil and a handful of crushed ice syrup glazed bacon.

Ice syrup glazed bacon:
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place a nonstick wire rack on top. Bake for 18 to 20 minutes, until bacon is starting to get crispy in parts and the fat is rendered. Remove the bacon from the oven and brush it on both sides with ice syrup. Bake for another 6 to 8 minutes until the bacon is crispy and dark. Remove from the oven and brush with ice syrup once more, then let cool completely. Once cooled, crushed into bits.

Country Style Short Rib Melt

There is nothing better then having a thick melt on country style crusty bread. When you add Short ribs, cheese and the sweetness of the onions and the crispiness of the arugula, you've got the best sandwich ever!!!! Do you have a favourite?
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Country Style Short Rib Melt
Makes: 8 Sandwiches

Short Ribs:
5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig

Pickled Caramelized Onions:
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar

Assembly:
Butter, room temperature
16 slices country style crusty white bread
12 ounces Monterey
Jack cheese, sliced
4 cups baby arugula

For the Short Ribs:

1. Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet.

2. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

3. Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

4. Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot.

* Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

Pickled Caramelized Onions:
1. Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool.

* Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.

Assembly:
1. Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet.

2. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter.

* Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.

3. Heat griddle over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.

One on One: Matt Cermanski

This week's One On One is with singer/songwriter Matt Cermanski. Singing from a early age, growing up in Phoenixville,PA. Teaching himself how to play guitar, playing numerous popular venues and writing songs including the single "Chapter One" which was recorded by the Grammy award winning band The Trammps, it's all the makings of a true music superstar. I became a fan instantly after hearing and watching Matt for the first time on "The Voice" and was excited to see that Matt was part of Team Levine. It's just amazing to finally get the chance to talk with Matt and have him share a little more about himself!

 

 

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Chef D:  How old were you when you started singing? Can you remember the very first song you sang? Who inspired you to become who you are today? Do you have other family members in the music business as well...

Matt: I must have been 3 or 4 when I started singing, I had wrote a song about dolphins swimming in the ocean. There's a video of me singing it in my pajamas. it's a terrible song and I'm pretty sure I was making it up as I went. I have always been drawn to music, and I think it's because I have a really musical family. My father was a singer in a rock band. He really got me into music. My uncle is also the keyboard player for The Trammps. Who recorded the smash hit "Burn Baby Burn (Disco Inferno)"
 

Chef D: When writing your music, does it come to you right away, and what comes first normally the lyrics or the Melody? also when writing your music do you like to have a story or

Message in your songs?

Matt: I think each song is a different process. Sometimes ill be sitting there with a guitar and it flows out, but usually I'm in the shower that's where all the melodies come for some reason. The lyrics I always want to make meaningful and have a message for them. 

Chef D: Are you working on any upcoming projects that you can share with your fans... Do you have a singer or band that you wish to work with in the near future? Also a dream venue and city or country you hope to play as well..

Matt: I'm working on a new EP that I am really excited about. I'm gonna be recording it in a few weeks! Expect the music later this year. 

Chef D: Besides singing and songwriting, so you do any charity work?

Matt: I actually like to incorporate my performing into charity work. I've had the pleasure of playing at the JDRF walk in Philadelphia at the art museum the last 3 years.  

Chef D: And finally when at home with your family do you have a favorite dish that you can share. I would love to have the recipe for the readers and fans.

 

Matt:

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POLISH EASTER BREAD

SUPPLIES

8- 9X5 loaf pans

Large pot

2-mixing bowls

INGREDIENTS

6 cups of milk

3/4 cup water

2 sticks of butter

3 1/2 cups of sugar

10 eggs

3 packs of rapid rise yeast

pinch of salt 1 large box of golden raisens

5 pounds of flour

DIRECTIONS

In large pot scald milk

add butter

add sugar and salt

let mixture cool

In separate bowl add 3/4 cup warm water to yeast (set aside to rise)

beat eggs and add to cooled milk mixture

add yeast to milk mixture

slowly stir in 5 pounds of flour (do not sift)

stir in raisins

grease pans with butter (sides and bottom)

place mixture in greased bread pans- only fill about 1/3 of pan (bread will rise)

set aside for about 30-60 minutes to rise

preheat oven to 350 and bake for approximately 35-40 minutes or until toothpick inserted comes out clean and bread is golden brown on top. (allow more time for large pans less for small)

Makes approximately 8- 9x5 loaves

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A big thank you to Matt for taking part in this week's One on One!

Matt's Twitter
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Check out his music on iTunes!

Mini Banana-Berry Chip Oat Muffins

Down-right healthy strawberry + banana chocolate chip oat muffins made with greek yogurt and no added sugar. It can be done, muffins can be good for your well being...
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Mini Banana-Berry Chip Oat Muffins

Serves: 20 mini muffins

Ingredients:
1 1/4 cup whole wheat pastry flour
1 cup rolled oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 heaping cup mashed bananas (about 2 to 3 large very ripe bananas)
1 tablespoon olive oil
1 tablespoon honey or agave nectar
1 teaspoon vanilla
1 egg
1 egg white
1/3 cup nonfat plain greek yogurt
1/2 cup unsweetened vanilla almond milk
1/3 cup mini chocolate chips
2/3 cup diced strawberries
12 thin slices of strawberries (about 3-4 strawberries) for topping, if desired

Instructions:
Preheat oven to 350 degrees F. Spray 12-cup muffin pan with cooking spray or line the insides of the muffin tins with paper liners and spray with cooking spray so the muffins do not stick to the liners.
In a large bowl, whisk together flour, oats, baking soda, baking powder, and salt. Reserve 2 tablespoons of the oat-flour mixture and toss with your diced strawberries. Set aside for later.
In a large mixing bowl, combine mashed banana, olive oil, honey and vanilla. Add in egg and the egg white and beat until combined. Next add in greek yogurt and almond milk and and beat on low until smooth in consistency, about 1 minute. Add the banana mixture to the flour mixture and combine until moist — It’s important to not over mix! Next gently fold in the diced strawberries and chocolate chips into the batter with a wooden spoon to evenly distribute.
Spoon the batter evenly into muffin cups. Place a thin strawberry slice on each muffin if desired.
Bake for 18-23 minutes or until a tester inserted into middle of the muffin comes out clean. The length of time will vary based on your oven. Once a tester inserted into the muffin comes out clean, cool for 10 minutes in muffin tins on wire rack, then remove from pan gently and cool completely on wire rack. Muffins are perfect served a bit warm and spread with nut butter.
The muffins can be frozen. Once completely cool, simply individually wrap in plastic wrap and place in freezer. To reheat simply heat in microwave. Muffins should be stored in refrigerator or frozen after two days.