Featured Recipe: Sweet Basil's Thai Coconut Chicken Soup with Candied Peanuts

I am happy to share another recipe from Chef Dave Becker of Sweet Basil located in Needham, MA. 

Taken right from Stewed, Chef Dave's newest cookbook, today's featured recipe is Thai Coconut Chicken Soup with Candied Peanuts. A second in a trio of posts you will find here for the next few Thursday's centered around Sweet Basil and Chef Dave's Stewed cookbook, this recipe looks more intimating than it actually is.

So break out your largest stock pot and try this recipe out for yourself!

Photo credit: Nina Gallant

Sweet Basil's Thai Coconut Chicken Soup with Candied Peanuts:

• 2 tablespoons grapeseed oil
• 1 cup carrots, scrubbed, ½” dice
• 1 cup red onions, thinly sliced
• 1 cup Spanish onions, thinly sliced
• ½ cup celery, diagonally sliced
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, peeled and minced
• 1 cup shiitake mushrooms, halved
• 1 or 2 really spicy peppers (such as bird’s beak chiles)
• 1 cup white wine
• 2 tablespoons rice wine vinegar
• 1 cup coconut milk
• 1 ½ quarts Chicken Stock (page 72 of Stewed)
• Meat of 1 Roasted Chicken, pulled (page 111 of Stewed)
• Kosher salt and cracked black pepper
• ½ cup snow peas

Garnish

• 6 sprigs chopped fresh cilantro
• Candied Peanuts (page 23 of Stewed)
• Chopped scallions

Heat a large saucepan over medium heat. Add the grapeseed oil, and heat it until it begins to smoke. Add the carrots, onions, celery, garlic, ginger, shiitake mushrooms, and bird’s beak chiles (see note). Stir fry this combo for 1 minute, and then add the white wine. Bring the wine to a boil, and immediately add the rice vinegar, coconut milk, chicken stock, and the pulled chicken. Bring the soup to a boil, check for flavor, and season it with the salt and pepper. Add the snow peas, and remove from the heat.

To serve, evenly distribute the soup among serving bowls, and garnish with the cilantro,
Candied Peanuts, and scallions.


**Note from Chef Dave**

The bird’s beak chile is a Thai chile commonly used in Asian cuisine. These chiles are long and red and their heat intensifies when dried. On a hotness scale of one to ten, bird’s beak chiles fall at around an eight to nine.

When you add the bird’s beak chiles will depend on how spicy you’d like the soup. If you prefer a more rounded, mellow spice, add them in the beginning, with the vegetables. If you crave torture and like a good burn, cut them up and add them at the end.

Sweet Basil is located at 942 Great Plain Ave., Needham, MA 02492.

If you are interested in purchasing Chef Dave's newest cookbook, Stewed, or any of his cookbooks, you can find them here: www.sweetbasilneedham.com/cookbook

Featured Recipe: Sweet Basil's Onion Soup

I am really excited to be sharing this recipe with you today courtesy of Chef and owner Dave Becker from Sweet Basil located in Needham, MA. 

Featuring an ever-changing menu of Italian cuisine with hand-made pastas and ingredients sourced from local New England farms, Sweet Basil has a loyal following of repeat customers who come back time and time again for the quality food and comforting atmosphere.

Chef Dave recently launched his brand new cookbook, Stewed, featuring handmade takes on classic soups, stews, and braises. Using simple fresh ingredients, he builds on flavor and focuses on fundamental cooking techniques. 

This kicks off a trio of posts you will find here for the next few Thursday's that will be focused around Sweet Basil and Chef Dave's Stewed cookbook. With what seems like never ending cold winter weather what's a better way to warm up than with some hearty soup recipes?

I hope you enjoy them as much as I do!

Photo credit: Nina Gallant

Sweet Basil's Onion Soup:

• 2 tablespoons unsalted butter
• 4 Spanish onions, sliced thin
• 2 tablespoon garlic, minced
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons balsamic vinegar
• 1 ½ cups tawny port wine
• 1 quart Veggie, Beef or Chicken Stock
• 2 tablespoons plum tomatoes, ¼” dice
• 1 tablespoon maple syrup
• Kosher salt and cracked black pepper
• 4 slices stale bread, ½” dice
• 1 ½ cups grated Gruyère or Manchego cheese
• 1 tablespoon olive oil
• Garnish: Sliced scallions, Grated Parmesan cheese

In a large saucepan, melt the butter over low heat. As soon as it melts, add the onions, increase the heat to medium-low, and saute for 30 minutes, or until the onions begin to brown. Add the garlic, sage, and rosemary, saute for 1 or 2 minutes or until the garlic just begins to brown, and then stir in the balsamic vinegar. Add the port wine, and reduce until the pan is almost dry. Add the stock of your choosing, along with the plum tomatoes and the maple syrup. Bring the soup to a boil, remove from the heat, and season to your liking with salt and pepper.

Meanwhile, arrange the bread chunks on a broiling pan, sprinkle with the grated Gruyère or Manchego cheese, drizzle with some olive oil, and toast until the cheese is bubbling and brown.

Evenly distribute the soup among serving bowls, top with the cheesy bread, garnish with
scallions and Parmesan, and serve.

Sweet Basil is located at 942 Great Plain Ave., Needham, MA 02492.

If you are interested in purchasing Chef Dave's newest cookbook, Stewed, or any of his cookbooks, you can find them here: www.sweetbasilneedham.com/cookbook

Chef Dave will also be hosting a cooking demonstration and book signing on Wednesday, February 27th from 6:00 - 9:00pm at Boston University. If you are interested in attending you can purchase tickets here: www.bu.edu/foodandwine

Not Your Typical Stove Top Stuffing

Stuffing is just one of those things I have no interest in making from scratch.

Growing up we always ate Stove Top and I have no complaints! I think it's great.

However, there are ways take ordinary Stop Top and add a gourmet twist. There are countless ways to do it but this time I added sautéed celery, chicken stock and dried cranberries.

It was a huge hit for something quick and easy to make. This will definitely be on my Thanksgiving menu this year!

WHAT YOU WILL NEED:

• 1 box of Stop Top stuffing - I used Chicken flavor
• 1 1/2 cups of chicken broth
• 5 tablespoons of butter
• 3 celery stalks
• 1/2 cup dried cranberries

Dice the celery and saute with 1 tablespoon of butter in a large pot until soft (approx.  4-5 minutes)

Add the chicken stock and remaining 4 tablespoons of butter. Bring to a boil.

Once boiling, add the contents of the stuffing pouch. Cover the pot and remove from the heat. Let stand for 5 minutes.

Add the dried cranberries and fluff with a fork.

See quick and easy!  

Guest Post: Polish Beet Soup

Today I am so excited to share a guest post from my good friend Joanna. Joanna's family comes from Poland and this is her twist on Polish Beet Soup - a recipe passed down in Joanna's family through the generations. The beets even come from her very own backyard garden!

Oh yes, and Happy Halloween!

I really wanted to share Joanna's post today because with much excitement (and sadness)  today is Joanna's last day working in our office.

Joanna and I have been friends and co-workers for the past 5 1/2 years. Although I know we will stay friends and see each other often, I want to give Joanna and special thanks for all her help and everything she has taught me over these past 5 1/2 years. I couldn't have done it without her and will miss her so much!

Joanna - I am so excited for you to start this new career path. You will be great at it and they are lucky to have you!! Don't worry, we'll always keep you informed of when we are going to Foley's :)

Joanna and her husband Will are the talent behind The Adventures of WillieMann - Check out their AMAZING photos!!

Here is the recipe directly from Joanna...Enjoy!


I started with 8 cups of water.  If you're going for more, adjust ingredients as needed.

In 8 cups of water bring two beef bullion cubes, 1/2 tspn of black peppercorns, 1/2 tspn of allspice and 2 bay leaves to boil.


Add whole carrots and celery to broth for flavor.


Clean, peel and slice or shred raw beets... probably about 4 cups (once sliced), the more you add, the richer the flavor.

Add beets to broth and continue to boil until beets are tender.  Do not over boil (the soup will turn brown).
Bring to simmer.

Add 2 tblsp of white vinegar (I hear you can also use lemon juice) - this is to keep the soup a vibrant red and give it a little "tanginess".

Add 2 tspn of marjoram.

Add salt & more pepper to taste.

Simmer on low for about 10 minutes

All done!



Notes from Joanna:
In Poland, this is traditionally served over mushroom dumplings, but I just strained it into a cup for an afternoon snack.
The carrots and celery can be tossed (I saved the carrots for the dogs)
The beets can be chilled and used in salads the next day - how's that for efficiency!

Crockpot Parmesan Garlic Chicken with Orzo

If you guys haven't heard of the blog How Sweet It Is you need to check it out. Jessica has a wonderful variety of recipes and I love that the majority of them have a few simple ingredients that I typically have in my house. I love her writing style and she takes beautiful pictures of all of her food.

I've been wanting to use my crockpot all winter and finally came across a simple recipe on How Sweet It Is last week: Crockpot Parmesan Garlic Chicken with Orzo. Jackpot!

I was a little nervous leaving my crockpot on all day while going to work but luckily my house was still standing by the time I got home. 

Recipe adapted from How Sweet It Is


WHAT YOU WILL NEED:

3-4 large boneless, skinless chicken breasts

4 tablespoons olive oil

6 tablespoons dry white wine

1/2 teaspoon salt

1/2 teaspoon pepper

4 garlic cloves, minced

1 teaspoon dried basil  **I didn't have basil so I used oregano**

1/2 teaspoon dried parsley

1/4 cup finely grated parmesan cheese + 2 tablespoons

box of orzo

3/4 cup vegetables of your choice  **I used broccoli**

If you can, the night before season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, parmesan cheese, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight.

The next morning, place chicken in your crockpot with 3 tablespoons of wine. 

Cook on low for 8 hours. 

Shred the chicken with 2 forks - it should be super tender from cooking in the crockpot all day!

Prepare the orzo according to directions and cook your vegetable of choice. Once cooked, add as much or as little as you want to the shredded chicken. Add in your vegetable. Mix in the remaining olive oil, parmesan and salt and pepper if desired. 

Serve with additional grated parmesan cheese.

If you have any good crockpot recipes please share them with me!! Thanks :)

Minestrone Soup...Perfect for these cold nights!

I make a lot of soup in the winter. It's awesome because I can bring it in for lunch for a week and still have SO much left over to freeze for another time or give to my parents and sisters.

I like a lot of "stuff" in my soup. I found this Minestrone Soup on a blog I follow called http://www.livelovepasta.com/.

There's a lot of ingredients in this soup so it took a while to get everything prepped. Totally worth it.

Here it goes...and oh yeah, HAPPY NEW YEARS!!

WHAT YOU WILL NEED (besides a bigger cutting board):


- 3 tablespoons olive oil
- ¼ pound pancetta, diced
         **I bought this from the deli counter and they sliced it too thin and I broke apart in the soup too much. Make    sure to get it sliced thick!

- 1 large onion, diced
- 2 carrots
          **I had baby carrots on hand so I just sliced them into thin pieces

- 2 stalks celery, chopped
- 1 28-ounce can whole tomatoes and juice
- 2 10.5 oz cans beef broth
           **I bought 2 cans but should have bought 3 or 4. Sometimes you need to add more broth after the soup sits for a while. This time I just added more water.

- 1 10.5 oz can cannellini beans, drained and rinsed
- 2 cups water
- 1 large handful green beans, ends removed and cut in half
- 2 medium potatoes, peeled and diced
- 2 small zucchinis, diced
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried basil
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- salt and pepper to taste
- freshly grated parmesan cheese (optional)
          **I used Pecorino Remaggio
- 1 cup small pasta
       **I used Ditalini shaped

Heat 3 tablespoons of olive oil and cook the chopped pancetta. 

Add the diced onion and cook for 5 minutes.

Add the celery and carrots and cook for another 5 minutes

Add the tomatoes breaking them up with a wooden spoon.
Add the 2 cans of beef broth.
Add the zucchini, potatoes, green beans, cannellini beans.
Add the chopped parsley and dried herbs.

Last...add the cooked pasta!

Serve with freshly grated cheese and bread
(I thought about this too late but should have toasted the bread or put it on the grill pan real quick...next time!)


Happy New Years to all!!