THE SOUP KITCHEN GOT IN 350 POUNDS OF POTATOES SO POTATOE SOUP ENJOY DAN: SOUP

                                   POTATO- LEEK SOUP by CHEF DAN:

SERVES 30-40

  

INGREDIENTS:

60 red potatoes, cubed

15 leeks, cleaned and chopped

32- Cups vegetable broth

1/4-cup butter

4 quarts half and half

INGREDIENTS:

1.    In a skillet over medium-heat add butter and heat until sizzling.

2.    Add leeks and sauté for 5-10 minutes or until tender.

3.    In a stock pot add broth and bring to a boil.

4.    Add potatoes and leeks and bring to a simmer.

5.    Simmer for 45 minutes to-1-hour.

6.    Add half and half, and simmer until heated through.

7.    With an immersion blender, blend until nice and creamy.

ENJOY DAN:                                  BON-APPETITE!

RED TART CHERRIES ARE A REAL TREAT ENJOY DAN:

       GREEN BEANS WITH TART RED CHERRIES AND PINE NUTS by CHEF DAN:

Serves 4-6

INGREDIENTS:

1/2-pound fresh green beans, trimmed and cut in 2-inch pies on the bias

1 tablespoons olive oil

1 shallot, finely chopped

1/4-cup tart red cherries

1/4-cup raisins

1/4-cup white wine

1-cup vegetables broth

Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1.    In a sauce pan heat olive oil over medium-heat until sizzling.

2.    Add shallot and sauté until fragrant.

3.    Add tart red cherries, raisins and pine nuts, sauté about 5 minutes.

4.    Add wine and broth and boil 1-2 minutes.

5.    Add green beans, salt and pepper.

6.    Sauté about 3-4 minutes, and liquid has thickened.

                          ENJOY DAN:                                                BON-APPETITE!

LOT'S OF GREEN TOMATOES THIS YEAR SO MORE GREEN TOMATO- APPLE PIE ENJOY DAN:

GREEN-TOMATO APPLE PIE FOR THE VOLUNTEERS AT THE SOUP KITCHEN

                                                 By CHEF DAN:

Serves 10-12

INGREDIENTS:

6 apples, cored and sliced

6 green tomatoes, sliced

1 stick of butter

1-1/2 cups flour

1 cup sugar

1teaspoon baking powder

1 cup almonds, chopped

DIRECTIONS:             (PRE-HEAT OVEN 425 DEGREES)

1.    Add almonds in boiling water for 1 minute.

2.    When cooled remove skin.

3.    Chop the almonds.

4.    Melt the butter in a skillet over medium-heat.

5.     In a bowl mix flour, sugar, baking powder, and almonds together.

6.    Pour butter over and combine.

7.    In a greased baking dish add green tomatoes and apples.

8.    Pour mixture over green tomatoes and apples.

9.    Bake for 25 minutes.

ENJOY DAN:                                        BON-APPETITE!

SWEET POTATOES AGAIN MY WAY ENJOY DAN:

            SWEET POTATOES BAKED MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

3 sweet potatoes

2 egg whites

2 tablespoons olive oil

1 tablespoon of spice combination of your choice, smoked paprika, chipotle powder, Chinese five-allspice, garam masala, cumin, parmesan cheese or garlic.

1 tablespoon coarse salt.

DIRECTIONS:           (PRE-HEAT OVEN TO 450-DEGREES)

1.    Peel the sweet potatoes and cut off the ends.

2.    Cut the potatoes in half lengthwise into 1/4-inch wide slices.

3.    Lay the slices flat and cut them into 1/4-inch stripes.

4.    So you have 1/4-x 1/4-x 2-inch sticks.

5.    Put the sweet potatoes in a bowl and add the oil mix to combine.

6.    Sprinkle with salt and the spices of your choice or all of them.

7.    Use your hand to mix well, so all pieces are coated with oil and spices.

8.    On a greased baking sheet with a wire rack on top so that the oven air circulates around the sweet potatoes pieces.

9.    Bake for about 45 minutes, or until well browned.

ENJOY DAN:                                         BON-APPETITE!

YOU CAN USE THIN CUT BEEF TOP ROUND ENJOY DAN:

                           CHICKEN MILANESE by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless chicken breasts halves, skinned

3 tablespoons olive oil

2 tablespoons butter

1 tablespoon fresh parsley, minced

2 tablespoons lemon juice

1/2-cup grated Parmesan cheese

1/2-cup Panko (Japanese bread crumbs)

2 egg whites

1/2-cup fat-free milk

1/8-teaspoons coarse salt

1/8-teaspoon freshly ground black pepper

1 tablespoon fresh basil

DIRECTIONS:

1.    With cast iron skillet flatten chicken between sheets of waxed paper to 3/8-inches thick.

2.    Mix cheese, Panko, minced parsley, salt and pepper in a bowl.

3.    Whisk egg whites and milk in a bowl to blend.

4.    Dip chicken into egg mixture.

5.    Then into bread crumb mixture, coating completely and pressing to adhere.

6.    In a cast iron skillet heat oil until sizzling.

7.    Add chicken and cook until golden brown and cooked through, about 4-minutes each side.

8.    Transfer chicken to platter.

9.    In a sauce-pan melted the butter, mix in the lemon juice and pour over the chicken.

10. Garnish with basil

SALMON WITH FENNEL AND ORZO WOW! WOW! ENJOY DAN:

                  SALMON BRAISED IN FENNEL by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pound salmon fillet.

1 fennel bulb, thinly sliced

2 tablespoons orzo

1/4-cup fennel fronds

1/4-cup chicken broth, plus 2 tablespoons

2 tablespoons fresh lemon juice

Zest from 2 lemons

Coarse salt and fresh ground pepper to taste

DIRECTIONS:

1.    Season salmon with salt and pepper.

2.    Set aside.

3.    Heat 2 tablespoons each, orzo and broth In a skillet.

4.    Over medium-heat add thinly sliced fennel bulb and sauté for 1 minute. Stirring constantly.

5.    Add 1/4-cup broth, lemon zest, lemon juice, and a pinch of salt and pepper.

6.    Place salmon on top of fennel.

7.    Cover and reduce heat to low.

8.    Cook for about 5 minutes.

9.    Sprinkle with fronds.

10. Serve with jasmine rice.

ENJOY DAN:                                         BON-APPETITE!

ORZO IS LICORICE FLAVORED AND ADDS TO THE FENNEL TASTE ENJOY DAN:

               BRAISED FENNEL FOR THANKSGIVING by CHEF DAN:

Serves 8-10

INGREDIENTS:

4 fennel bulbs

4 tablespoons butter

2 tablespoons DAN’S honey

2 tablespoons ouzo

1/2-cup chicken stock

1/2-cup white wine

I orange

1/2-teaspoons fennel seeds

1 teaspoon dried thyme

Coarse salt and freshly ground pepper to taste

Lemon juice

DIRECTIONS:                                  (PRE-HEAT OVEN TO 325 DEGREES)

1.    Cut the tops off the fennels bulb, chop 1/4-cup of the fronts, chopped, set aside.

2.    Slice the bulbs in half, lengthwise, through the core.

3.    Leave some of the core attached so pieces don’t fall apart.

4.    Melt the butter in skillet over medium-high heat.

5.    Place the fennels cut side down.

6.    Cook undisturbed until browned in spots, about 2 minutes.

7.    Add fennel seeds, thyme, salt and DAN’S honey over the fennel (the honey will help caramelization.

8.     Cook for another 1-2 minutes.

9.    Turn the fennel over and brown the other side.

10. When both sides nicely browned add the orzo to the pan, the orzo should boil down quickly.

11. Remove 3-inches strips of zest from the orange and then juice the orange.

12. Nestle half the pieces of zest in the fennel and pour juice over them.

13. Add stock and white wine.

14. Bring to a boil, then, reduce heat to low, cover the pan and simmer for 15 minutes.

15. Remove the cover, increase heat to high and let stock cook down until it is a glaze.

16. Add the fennels fronds and the rest of the zest and combine gently.

17. Serve with a few splashes of lemon juice.

ENJOY DAN:                                             BON-APPETITE!