Zuppa Toscana

Melynda says I brought the sausage chowder version of this to the fall social as I could not find Kale.  I also scaled down the spicy as not everyone likes spicy foods.  I highly recommend trying the Zuppa Toscana which is a recipe I came up with to copy one at Olive Garden that I love.

1/2 lb. ground sweet Italian sausage
1/2 lb. ground spicy Italian sausage
Crushed Red Pepper to taste (is already pretty spicy with the spicy sausage)
1 large yellow onion, diced
1/4 lb. bacon diced
2 gloves garlic, diced
5 cups chicken broth
1 cup heavy cream
1 cup half and half
4 medium russet potatoes halved and sliced thin (do not peel)
1/4 bunch kale, chopped

Brown Sausage, and crushed red pepper, drain and put aside. In the same pan sauté bacon, onions and
garlic over medium heat until bacon is browned and onions are soft.
Add chicken broth and potatoes and simmer until potatoes are soft. Add cream and half & half and
bring to a full simmer. Add Kale and sausage, bring to a boil. Remove from heat and salt to taste. Serve
immediately. If soup does not have enough broth add more half and half or Chicken Broth. I like mine
less broth, with a lot of potatoes and meat.

I at least triple this recipe. My husband loves it so much that he can eat a double recipe by himself in a
day and a half. Is really good re warmed.

Sausage Chowder

Melynda  shared this at the Fall Social

1 lb. ground sweet Italian sausage
Crushed red pepper to taste (I like spicy)
1 large yellow onion, diced
1/4 lb. bacon diced
2 gloves garlic, diced
5 cups chicken broth
1 cup heavy cream
1 cup half and half
4 medium russet potatoes halved and sliced thin (do not peel)
Frozen or canned corn to taste (canned corn should be drained)

Brown Sausage, and crushed red pepper, drain and put aside. In the same pan sauté bacon, onions and
garlic over medium heat until bacon is browned and onions are soft.
Add chicken broth and potatoes and simmer until potatoes are soft. Add cream and half & half and
bring to a full simmer. Add Corn and sausage, bring to a boil. Remove from heat and salt to taste. Serve
immediately. If soup does not have enough broth add more half and half or chicken broth. I like mine
less broth, with a lot of potatoes and meat.

This soup is really good re warmed if you want left over’s you will want to double it.

 Brazilian Cheese Bread

(Gluten Free)
served at our Fall Social

1 egg
1/3 C olive oil
2/3 C milk
1 1/2 C tapioca flour
1/2 C grated cheese, your preference ( I usually use cheddar)
1 tsp salt

-Preheat oven to 400.
-Put all of the ingredients into a blender and pulse until smooth.
(You may need to use a spatula to scrape down the sides).
-Put dough into a greased mini-muffin tin. (It will be the consistency of pancake batter).

-Bake in the oven for 15-20 minutes, until bread is puffy and just slightly browned.

-Makes 24 mini-muffin sized cheese breads.

Virginia Light Rolls 

made by Jen H for the Fall Social

Makes 16 dinner rolls
For 1 1/2- or 2- pound-loaf machines

1 cup plus 1 tablespoon milk
3 tablespoons honey
2 large eggs
6 tablespoons butter or margarine, cut into pieces
4 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
4 tablespoons melted butter or margarine, for brushing

Place all the ingredients in the pan according to the order in the manufacturer’s
instructions. Program for the Dough cycle; press Start.

Line a large baking sheet with parchment paper. When the machine beeps at the end of
the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured
surface. Roll the dough into a large circle, 1/4 - 1/2 inch thick. Lightly spread with
butter. Cut the dough into 16 pie-shaped pieces. Roll each piece up, large end to small,
and place on the baking sheet.

Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk,
about 45 minutes.

Twenty minutes before baking, preheat the oven to 375°F.

Place the baking sheet in the center of the oven and bake for 20 minutes, or until golden
brown. Remove the rolls from the pan and cool on a rack. Serve warm or cool to room
temperature and reheat.

To make cinnamon rolls:
After the breadmaker beeps, pull the dough out and onto a floured surface. Roll it out
into a large rectangle. Spread butter all over it, then sprinkle with cinnamon sugar. Roll
up along the long side so you have a long narrow tube.

Slice with floss or a pastry scraper. Place in a greased rectangular pan. Cover with a
clean towel and let rise until doubled in bulk, about 45 minutes.

Twenty minutes before baking, preheat the oven to 375°F.

Place the baking sheet in the center of the oven and bake for 20 minutes, or until golden
brown. Remove the rolls from the pan and cool on a rack. Serve warm or cool to room
temperature and reheat.

Baguette

www.sisterscafe.blogspot.com

made by Mikenzie Wade for the Fall Social
 1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top. 

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)
 
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down.  Cover and let it rise for 30 minutes. 
 
Preheat oven to 450 degrees.  With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look.  Pour water in a cookie sheet and place it on the bottom rack of the oven (make sure you don't use your favorite pan because it will turn the pan colors). Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.  

Our favorite way to eat this bread is to dip it in soup!

Focaccia Bread

Ingredients

made by Gail  for the Fall Social

• 1 cup warm water
• 1 package active dry yeast
• 1/2 teaspoon honey
• 2 1/2 cup all-purpose flour
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 2 TB chives1
•  tsp thyme
• ½ tsp rosemary
• 1 large onion, thinly sliced
• 1 TB light brown sugar
• 1 /4 cup nuts (I used pecans)
• 1/2 cup crumbled Romano, Parmesan, and/or Asagio

Directions

• In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and olive oil; let stand for 5 minutes. Stir in the remaining flour, herbs, and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
• Meanwhile, in a skillet, heat 1 tablespoon olive oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes. Add chopped nuts and stir until carmelized.
• Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons olive oil. Let the dough rise until puffed,  20 minutes to an hour.
• Scatter the onions and nuts over the dough.
• Sprinkle with your choice of cheese.
• Drizzle 2  more tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.

Chicken Tortilla Soup

made by Laura  for the Fall Social

48 oz. Mango Salsa (Costco)
16 oz. mild salsa
¼ c. olive oil
64 oz. shredded chicken (I use a Costco rotisserie chicken)
1 qt. hot water
2 chicken bouillon cubes
32 oz. chicken broth
1 ½ -2 t. cumin
2 c. frozen sweet corn
1-2 cans black beans rinsed and drained

Simmer salsas with olive oil for 20-30 minutes. Add
all other ingredients and simmer for 30 minutes.

Or throw everything together in the crockpot and
heat on low for several hours.

Soup in a Pumpkin

c d k it ch en. co m

6 pounds pumpkin
2 1/2 cups bread crumbs, fresh dried
2 cups onions, chopped
1/2 cup butter
1 1/2 cup cheese, mozzarella or swiss, grated
2 quarts chicken stock
salt and pepper
1/2 teaspoon sage (or more)
1 cup heavy cream or half and half
fresh parsley, chopped

Directions

Crush bread crumbs. Saute onions in butter until soft but not
browned. Stir crumbs into the hot onion mixture and cook slowly
for 3 minutes. Cut a top off pumpkin, scoop out seeds, rub inside
with soft butter.

Turn the crumb mix into the pumpkin. Stir in grated mozzarella or
Swiss cheese and fill to within 2 inches of top with hot chicken
stock (about 2 qt). Season with salt, pepper and sage.

Bake on a pizza pan in preheated 400 degrees F oven for about
1 1/2 hours or until pumpkin flesh can be flaked off with large
cooking fork. Do not overcook as pumpkin will collapse. Keep
warm until ready to serve.

Just before serving, gently stir in hot cream or half and half, and
a handful of chopped fresh parsley. Check seasoning, season to
taste. Ladle soup into hot bowls, scraping off some of the
pumpkin flesh as you do. Get some of the flesh into each bowl as
you serve.