Tag Archives: Soup

American Regional Final

We were given the option of 3 menus that we would draw from and cook. Each menu had one item we had never made before.

My menu was:
-Poblano and Potato Soup
-Mesclun Salad with Cranberries and Apples
-Tandoori Chicken (This was the item we had never made before)
-Rice Pilaf
-Sauteed Green Beans
-Peach and Blueberry Cobbler

We were partnered with people we had never worked with either. My partner was really nice and we worked really well together.  We got a 98! We were also the second team finished.


The Final Line Up



Poblano and Potato Soup

I mentioned before that I adore this soup. The only problem we had was the soup was a little to thick and it was under seasoned.

Mesclun Salad with Cranberries and Apples

Mesclun Salad with Cranberries and Apples

This salad is one of my favorites. I love the dressing paired with the apples. The only problem with it was the knife skills.


Tandoori Chicken with Rice Pilaf and Sauteed Green Beans

Chef said that normally students mess up the Tandoori sauce by over-reducing it. We didn’t though! The rice pilaf and green beans were perfect.

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

I made a special whipped cream to go with the cobbler. It was loaded with Brandy. The cobbler was amazing. 

We also had to do knife skills. My knife skills suck. Really really suck. I use my knife to cut butter, that’s really it.



So here is my tray. I got an 85. Which isn’t terrible, but I did better in the past. I had some issues withe potatoes (both the tourne and the allumete) I also didn’t mince the garlic enough.


Southwestern and Rocky Mountain Venison Steaks

-Poblano and Potato Soup
-Marinated Quail with Spinach Salad
-Venison Steaks with Dry Mushrooms
-Fingerling Potatoes with Basil and Parsley
-Broccoli with Candied Pecans
-Southern Cheddar Cheese Spoon Bread
-Tres Leches Cake

The Line Up

The Line Up

We made a lot of food this night. I’m not even sure how we got through it. It started out with just two of us. I was prepping things so quickly that by the time 3 more people showed up we were almost done. So I had my hand in almost everything. We ended up burning the sauce. Maybe because I was fixing the cake that stuck to the pan.


Poblano and Potato Soup

This soup, as two of my group members told me, is common at Mexican Weddings. I am in love with this soup. It’s like a spicy potato soup. Actually, It IS a spicy potato soup.


Marinated Quail with Spinach Salad

I can’t eat quail. It’s like cornish hens. They look too much like what they are. Worse, they look like baby birds.


Southern Cheddar Cheese Spoon Bread

This was like a cheesy souffle. I wasn’t a fan.


Venison Steaks with Dry Mushrooms with Fingerling Potatoes with Basil and Parsley, and Broccoli with Candied Pecans, and Southern Cheddar Cheese Spoon Bread

I really liked the Venison. It was nice and gamey. The Broccoli was spicy thanks to some cayenne in the candied pecans.  The potatoes were everyone’s favorite.

Tres Leches

Tres Leches

We had a little accident with the Tres Leches. The girl who made it forgot to replace the parchment paper when she added the milk to the cake. It was stuck to the pan. It made a huge mess when she flipped it, so she asked me to try and fix it. We had enough big pieces that I was able to smush it back into a moon shape. I then iced it to hide the flaws. A good decorating job will hide anything.

Southwestern and Rocky Mountain Pumpkin Seed Crusted Trout

-Porrusalda Leek Soup
-Navajo Fry Bread
-Pumpkin Seed Crusted Trout
-Calabacitas con Maize
-Annatto Rice with Queso Fresco


The Line Up

This was a really good meal!


Porrusalda Leek Soup with Navajo Fry Bread

This soup was heavenly. I made the Navajo Fry Bread. It was a lot like making tortillas, and just as delicious.


Pumpkin Seed Crusted Trout with Calabacitas con Maize and Annatto Rice with Queso Fresco

I liked the pumpkin seed crust on the trout. It added a nice flavor to it. Annatto is a spice similar to Saffron. That, paired with the Queso Fresco was heavenly. Calabacitas con Maize is basically a zucchini and corn dish with a kick of spice.


Cream of Fennel and Potato Soup

I love Fennel! It’s not commonly used in home cooking, but you find it in a lot of restaurants. It has a taste similar to black licorice or star anise! But don’t let that scare you off! I edited this recipe from The Better Homes and Garden Eat Well, Lose Weight Issue. I paired it with Roasted Brussels Sprouts with Apple and Pancetta and Paccheri all gricia.



So here’s what Fennel looks like. It has many uses and can even be eaten raw! For this recipe we’re using the bulb (The white bottom part). The top leafy part can be used in the way any herb is.  It’s great for seasoning things and pairs well with lemon. Make sure you wash it well, like anything that grows in the dirt, it can have dirt in it.

Makes: 4 servings of 1 1/2 c.

1 tbsp olive oil
3 c. chopped fennel (1 1/2 lbs)*
3/4 c. chopped yellow onion
1 clove garlic
2 1/2 c. reduced sodium chicken broth
8 oz. yellow flesh potatoes, peeled and sliced
3/4 c. fat free milk
1/4 tsp dried thyme
8 oz. uncooked Italian Turkey Sausage (I used Turkey bacon because that’s what I had)
1 1/2 tsp lemon juice
Slivered green onions (optional)

*The chops don’t need to be pretty, you’re going to puree it, but they do need to be the same size so they cook evenly. I used 2 fennels and only had about 10 oz. But that was plenty for the fennel flavor!

1. Heat the oil in a large sauce pan over medium heat. Add the Fennel, onion, and garlic. Cook for 5-6 minutes, till the fennel and onion are tender. Stir occasionally.
2. Add broth, potatoes, milk, and thyme. (If you want to use fresh thyme you add this closer to then end. Dried thyme needs to re-hydrate). Bring to a boil, reduce the heat to a simmer. Cover for 10-15 minutes or until potatoes are tender. Cool slightly
3. Meanwhile, in a medium nonstick skillet cook sausage over medium heat until browned. Drain off the fat. (I actually started with 2 pieces of regular bacon and cooked about 9 pieces of turkey bacon in the regular bacon fat to give it the fatty flavor with less fat)
4. Transfer the potato mixture, half or thirds at the time, to a food processor or blender. (Don’t forget to hold the lid down. I put to much in the blender the first time and almost shot the lid off. AND it was still hot so I burnt myself. Also, if you’ve never used a blender before make sure you have some liquid in with the solids. It helps. ALOT.)
5. Return puree to sauce pan, stir in sausage and lemon juice. Heat thoroughly.
6. Serve with green onion slivers or reserved sausage/bacon


Nutrition: 254 cal., 9 g fat (2 g sat. fat), 39 mg chol, 831 mg sodium, 29 g. carb., 4 g sugar, 7 g sugar, 7 g fiber, 17 g protien

Central Plains Everything American

-Beef and Barley Soup
-Chicago Style Deep Dish Pizza
-Kansas City BBQ Ribs
-Steak Fries


The Line Up


Beef and Barley Soup

So this is what I made tonight. Honestly I wasn’t too excited about it. However when it was done, it was so tasty! The Barley soaked up the broth so It was nice and tender and It has the most amazing beef flavor. AND It was easy to make. Definitively a keeper!


1/2 Chicago Style Deep Dish Pizza, 1/2 Traditional Style

So last night I made the wheat dough for this baby (and Chef complemented it when we pulled it out) We did a combination of Traditional (with sauce on the bottom, toppings, cheese on top) and Chicago Style (with cheese, toppings, sauce on top).


Kansas City BBQ Ribs and Steak Fries

These Ribs were amazing. So tender and the sauce was spicy, tangy, and super yummy. The steak fries were perfect too.

This was an amazing night!