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Monthly Archives: September 2012

Tomato-Basil Parmesan Soup

Chef Karen: It’s fall. Fall means comfort food and that includes soup! I found this recipe the other day and because I have an abundance of tomatoes and basil in my garden, it tweaked my interest enough to want to make it.

It’s a very easy recipe to make. My one dislike is the consistency. It is very thick. Chef Jonathan seemed to think that the rue was quite abundant and that might be the reason. Next time I make it, I’ll certainly cut back on that a bit. The tomato and Parmesan combination are amazing, though, and this is certainly a soup to make often during those cold fall and winter days.

Chef Jonathan: I decided not to follow the rules this week, and I omitted the whole slow cooker concept and made soup old school. I prepared a classic mirepoix (1/2 onion, 1/4 both carrot and celery), instead of the given quantities, and I started by caramelizing my onions, then sweated my carrot and celery, until slightly tender. I then added my tomatoes, stock and herbs, brought up to a boil, then simmered for about an hour. At this point I made my roux, which seemed a bit on the wet side, but when I whisked in the soup, it thickened up nicely. I added about half the scalded cream, seasoned, and let heat for half an hour. All in all, a good soup for a cold day.

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Here is the recipe: http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/

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Our First Birthday!

 

Chef Jonathan: Chef Karen and I are very happy to celebrate our first birthday on One Recipe, Two Kitchens! It’s been a pleasure to bring you our favorite recipes and we thank all our readers for your readership! So to celebrate, we recreated our highest rated blog of the last year, our Peanut Butter-Oatmeal Chocolate Chunk Cookie! I absolutely love these cookies, it has all the best things about a cookie: two butters (salted and peanut), brown sugar, oatmeal, and of course chocolate, and lots of it! These go amazing with a nice cold glass of milk, and just melt in your mouth. I hope you’ll all try this recipe at home, and enjoy it as much as we have. We look forward to the next year and hope to bring you even more amazing recipes and if you have any suggestions, leave us a comment!

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Pencil Cake

Karen: I am NOT an artist. I am not a cake decorator; no patience…… So this project was a bit of a stretch for me. Thankfully, the directions were easy to follow and it helped. I managed to do things a bit differently than written (which I find I do most weeks). I added more than the suggested amount of food colouring to both frostings. I also didn’t use a microwave to melt the chocolate; I prefer a double broiler. I did find the shaping of the cake to be a bit of a challenge but nothing I couldn’t handle. I forgo using the green stripes because I couldn’t find any and used licorice, instead. I think this is a fun project that could be accomplished by kids with the help of an adult. What a fun first week of school treat!

Chef Jonathan: I was very excited to try this pencil cake to celebrate the start of school this week, although it was a bit of a challenge. I found that my loaf cakes were smaller than the ones in the magazine, so I adjusted my measurements accordingly. I found it a bit difficult to bevel the edges of the pencil, but I just kept shaving it off until level. I found the method of microwaving the chocolate in a plastic bag a bit unsafe, so I decided to use a double boiler. The other obstacle was attaching the chocolate tip to end of the cake, and shaving off enough to make it look believable as a pencil. I used a rainbow sour belt, instead of green, and I actually like it better. All in all, a great project if you have several hours to devote to it, and I also recommend it for a children’s project!

This recipe was found in the September 2011 issue of The Foodnetwork Magazine.

http://www.foodnetwork.com/recipes-and-cooking/how-to-make-a-pencil-cake/pictures/index.html

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