Saturday, October 1, 2011

Steak, Spinach, & Soups, Oh My!

Just a quick post to keep my blog current....

Whenever we decide to grill on the BBQ, we make sure that we make multiple meals.  On this ccoking adventure I made Grilled Steak, Sauteed Spinach & Onions, Home made Mashed Potatoes, and a Roasted Corn Soup.

On a recent trip to LA, I went to have lunch at the Capital Grille in the Beverly Center and was inspired! I told myself as soon as I got home I need to attempt this soup...

What I used...
  • Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted

  • 2 tablespoons olive oil

  • 1 clove garlic, crushed

  • 1/2 red onion, chopped

  • Salt and black pepper

  • 1 1/2 cups chicken broth

  • Thyme sprigs, to garnish

  • How I made it...

    Prepare the Corn for the Soup
    Combine the oil and the garlic in a soup pot over medium heat. Add the onion and corn. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

    Simmer the Soup
    Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

    The Mashed Potatoes were easy!!  I cut the potatoes in medium cubes with the skin on and boiled them in a pot with some salt for 20 minutes.  I then drained the water out and mashed...

    Sauteed Spinach & Onions were made in a non-stick pan with some olive oil... Cooked for about 10 minutes in medium high heat.

    Let me know what you think!!!

    ...The Accidental Chef M...

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