Artichoke Blue Cheese Bisque
- 1 tablespoon butter
- 1 onion, chopped
- 1/3 cup vermouth
- 2 8-ounce packages frozen artichoke hearts or 1 lb. fresh artichoke hearts
- 3 cups low-salt chicken broth
- 1/4 teaspoon dried thyme
- 1/4 cup whipping cream
- 1/4 cup crumbled blue cheese (about 2 ounces)
- Chopped fresh chives
Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 4 minutes. Add artichokes, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)
Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
- 6 oz Cheddar, coarsely grated (1 1/2 cups)
- 3 scallions, finely chopped
- 1 cup well-shaken buttermilk
- Preheat oven to 450°F.
Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.
- 3 cups of ice
- 2 cups of cut honeydew melon
- 6 mint leaves
- Add all to blender and blend on smoothie cycle.
- You could add yogurt for a traditional smoothie.
- 1 cup tangerine juice
- 2 oz club soda
- 1 teaspoon vanilla extract
- 1 small scoop vanilla ice cream
Place all ingredients in a blender with 1/2 cup of ice.
Blend until smooth.
Peachy Passion Juice
- 1 small delicious apple
- 2 large peaches, halved and pits removed
- 2 grapefruits, peeled
- Process the fruits in your Breville juicer (low speed).
- Put ice into glasses and pour over juice. Serve immediately garnished with celery sticks or a slice of peach.
- Try spicing up your juice into a cocktail by adding vodka.
Chicken and Carrot Tagine
(Serves 4)
- 8 chicken breasts
- 4 carrots chopped
- 2 onions chopped
- 4 waxy potatoes chopped
- ½ tsp saffron
- 1 cinnamon stick
- ¼ cup honey
- ¼ cup chopped almonds
- 1 pint chicken stock
- ½ lbs. baby spinach
- Salt & pepper
- Season the chicken with salt and pepper.
- On a hot Breville grill cook the chicken for 5 minutes on each side to take on the barbecue flavor, and then add it to a slow cooker with the vegetables, spices, and finally the stock.
- Cook for 2 hours longer or until the chicken is falling off the bone and tender.
- Check the seasoning. Serve on a bed of baby spinach.
(Serves 6)
- 1/3 cup dry sherry
- 3 tablespoons balsamic vinegar
- 1 tablespoon garlic -- minced
- 1 tablespoon shallot -- minced
- 1 tablespoon sugar
- 1/2 cup canola oil
- 6 medium Portobello mushrooms
- 6 ounces fontina cheese -- shredded
- 6 pieces focaccia
- Clean mushrooms by scraping the gills off with a spoon.
- Mix first five ingredients together. Whisk in canola oil slowly. Coat mushrooms with marinade and let sit for 30 min.
- Heat grill or grill pan and place mushrooms cap side down. Depending on size of mushrooms, grill until they begin to soften, about 5 min.
- Turn mushrooms and cook another 5 min. Leave on grill and add the cheese. Toast focaccia slices on the grill and as soon as the cheese begins to melt, place mushroom on the bread. Serve open faced.
(Serves 4)
- 1/4 cup dark rum
- 1/4 cup molasses
- ¼ cup unsalted butter
- 2 tablespoons lime juice
- 4 bananas -- unpeeled, sliced in half lengthwise
- 1/2 pineapple -- sliced in 1" thick rings
- 3 tablespoons vegetable oil
- 1 pint vanilla bean ice cream
- In a small saucepan, combine the rum, molasses, butter and lime juice.
- Cook over medium heat, stirring frequently, until the butter is melted and ingredients are well blended. Remove from heat.
- Rub the fruit with the vegetable oil and place on the grill, bananas cut side down and grill over medium heat for about 2 minutes. Turn fruit over and brush with glaze, cook 1 minutes and remove from grill.
- Remove banana peel carefully; cut bananas in 2" chunks. Lay pineapple in a bowl, top with banana chunks and vanilla ice cream. Drizzle remaining glaze over ice cream.
(Serves 2)
- 2 tbsp vegetable oil
- 2 cloves sliced garlic
- 1 tbsp sugar
- ½ cup canned bamboo shoots
- 1 red onion sliced
- ½ lbs. baby beans
- 2 chicken breasts sliced thinly
- 2 cups pre-cooked long grain rice
- 1 bunch mint picked
- 1 chopped red chili
- 2 tbsp Vietnamese fish sauce
- With your Breville Wok on high add the oil, garlic, onion, baby beans, chili, and chicken and keep it moving for 3 to 5 minutes. Then add all the other ingredients and cook for an additional 3 to 5 minutes. Serve.
