Archive for recipes

Blueberry Cobbler

Posted in 2012, Around Town, The Big Chili Cook-Off, USA with tags , , , on 03-28-2012 by thebigchilicookoffevergreen

Summer is just around the corner and it won’t be long until blueberries are in season. What could be yummier than a fresh blueberry cobbler?

volunteer firefighters in Colorado

Blueberry Cobbler

In a saucepan combine:

1/3 to 2/3 cup sugar

1 tablespoon cornstartch

1/4 cup water

Stir in:

4 cups fresh blueberries.

Cook and stir until thickened and bubbly.

Keeping blueberry mixture hot, make the following biscuit topping:

1 cup all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

3 tablespoons butter

1 beaten egg

3 tablespoons milk

Mix dry ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk, and add to flour mixture, stirring just to moisten.

Pour hot blueberry mixture into an 8x8x2-inch pan. Drop topping into six mounds on top. Bake at 400˚ for 20-25 minutes. Enjoy with ice cream or cream!

Toffee Squares

Posted in 2012, The Big Chili Cook-Off, USA with tags , , , , , , on 03-21-2012 by thebigchilicookoffevergreen

These are so good, very easy, and will make your house smell heavenly.

Toffee Squaresvolunteer firefighters in Colorado

1 cup butter

1 cup brown sugar

1 egg yolk

1 teaspoon vanilla extract

2 cups flour

1 pound milk chocolate

1 cup chopped (or sliced) almonds.

 

Cream butter and sugar until light and fluffy. Add egg yolk, vanilla and flour and mix well.

Pat onto an ungreased 9×13-inch baking sheet. Bake at 350˚ F for 20 minutes.

Break chocolate into pieces. Place on top while warm. As it melts, gently spread chocolate with a knife or the back of a spoon. Sprinkle almonds on top. Cut while warm (this is important because the bars harden as they cool). Enjoy!!

Chocolate Mousse Pie

Posted in 2012, Around Town, The Big Chili Cook-Off with tags , , , , , , on 03-14-2012 by thebigchilicookoffevergreen

If you’re in a hurry, and want an extremely easy dessert, try this yummy concoction. Everyone will think you slaved over it!

Chocolate Mousse Pievolunteer firefighters in Colorado

1/3 cup hot, strong coffee

1 cup semisweet chocolate chips

1 cup whipping cream, whipped

In a blender, blend coffee and chocolate chips until smooth. Fold coffee/chocolate mixture into whipped cream. Pour into a graham cracker crust, or into dessert dishes if you want to go without the crust. Chill until desired consistency. Serve and impress everyone!

Apple Betty

Posted in 2012, The Big Chili Cook-Off with tags , , , , on 03-07-2012 by thebigchilicookoffevergreen

This is an easy, yummy dessert perfect for a cold evening.volunteer firefighters in Colorado

Apple Betty

4 cups sliced, pared tart apples

1/4 cup orange juice

1 cup sugar

3/4 cup flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup butter

Mound apples in a 9-inch buttered pie plate. Sprinkle with orange juice. Combine flour, sugar, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375˚ for 45 minutes or until apples are tender and topping is crisp. Serve warm with cream.

Butternut Squash Soup

Posted in 2012, The Big Chili Cook-Off, USA with tags , , , , , , , on 02-27-2012 by thebigchilicookoffevergreen

Butternut Squash Soup

Recipe courtesy Claire Robinson, 2010 from The Food Networkvolunteer firefighters in Colorado

 Ingredients

  • 1 (3-pound) butternut squash
  • Extra-virgin olive oil, for roasting, plus 2 tablespoons
  • Kosher salt and freshly cracked black pepper
  • 2 shallots, chopped
  • 1 quart low-sodium chicken stock
  • 2 teaspoons curry powder (mild or spicy)

Directions

Preheat the oven to 375 degrees F.

Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.

In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.

Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.

A Comforting Winter Soup

Posted in 2012, Around Town, The Big Chili Cook-Off, USA with tags , , , , , , on 02-20-2012 by thebigchilicookoffevergreen

French Onion Soupvolunteer firefighters in Colorado


Recipe courtesy Tyler Florence  from the Food Network

Ingredients

  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

A Pot of Winter Goodness

Posted in 2012, The Big Chili Cook-Off, USA with tags , , , , , , on 02-13-2012 by thebigchilicookoffevergreen

Tomato soup

Recipe courtesy Michael Chiarello from The Food Networkvolunteer firefighers in Colorado

Ingredients

  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.