I happen to really like sweet potatoes so this is a real winner. You can increase the amount of leeks if you wish, but for me, I find the taste to be milder and more palatable with the amounts in the recipe.
- 2 tbsp. butter
- 1/2 small red onion
- 1 garlic clove, minced
- 1/2 bunch leeks, white parts only. Wash really well; slice
- 2 lbs. sweet potatoes, peeled and cubed
- 3 cups chicken broth
- 1 teaspoon nutmeg
- 1/2 tsp. grated fresh ginger
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 cup – 1 1/2 cups heavy cream
- 1/4 cup, chopped chives (optional)
In a large saucepan, sauté the onion, leeks and garlic in the butter until they become soft.
Stir in the potatoes and cook for 5-7 minutes. Now add the chicken broth, nutmeg, salt, cayenne pepper simmering until the potatoes are soft. (about 20 minutes)
In batches, pour into a food processor or use a hand held blender, processing until smooth. Stir in the cream and heat through. Ladle into your prettiest bowls and, if using, sprinkle a few chives on top.
Maui Tomato Ginger Bisque
Anyone who knows me, knows I love Maui and every time we go there we head off to Mama’s Fish House. This recipe is from their establishment with their compliments.
- 5 Tbsp. butter
- 1 cup Maui onions, chopped
- 3 tbsp. minced garlic
- 6 tbsp. ginger, peeled and minced
- 10 cups fresh tomatoes, diced
- 4 qts. chicken stock
- 2 cups heavy whipping cream
- 1 cup of roux (1 cup flour mixed with 1/2 cup melted butter)
With a small stock pot, saute the onion in 5 tbsp. butter until translucent, adding the garlic and ginger. Cook for about 2 minutes, making sure not to burn the garlic. Add the tomatoes and simmer for 3 minutes.
Add the chicken stock, bring this to a boil. Reduce temperature to a low simmer for about 10 minutes. Add the roux and mix really well. Carefully puree the hot soup with a hand emulsifier and then add the cream, simmering for another 10 minutes. Taste and add salt and pepper if needed. Strain the soup for a creamier texture.
*Note: This really pairs well with a grilled cheese sandwich and a lovely glass of chilled white wine.
Skewered Salmon
This is a great appetizer to make when entertaining oudoors. Botttled sauces make it easy but don’t be fooled – tasty it is for sure.
- 6 small skewers – soak in water for an hour
- 1/2 lime
- 2 tbsp. each plum and oyster sauces
- 1 1/2 tsp. grated fresh ginger
- 1 tsp. minced fresh garlic
- 8 oz. skinless salmon fillet, 1/2 inch thick
- 1 tsp. sesame seeds
Start the barbecue. Squeeze 2 tsp. lime juice into a small bowl. Stir in the plum, oyster, ginger and garlic. Set aside.
Slice the salmon lengthwise into 6 strips. Brush the sauce over the salmon on both sides and place on skewer. Place on barbecue for 2 minutes. Carefully turn over and add more glaze, cooking another 2-3 minutes more.
Remove from heat and sprinkle with sesame seeds.
Orange/Ginger Sauce
We are always looking for new and different sauces…be it for meats, desserts or breakfast fare. This is a really nice one for the Breakfast fare of pancakes or french toast or whatever you are having.
It is simple and takes about 5 minutes of your time to make. It can be stored in a covered container in the refrigerator for up to 2 weeks.
- 1 cup berry sugar
- 2 tbsp grated fresh ginger
- 2 tbsp light corn syrup
- 1/2 cup orange juice
- 1/2 cup water
- 1/2 tsp (generous) orange zest
Combine everything in a saucepan. Bring the mixture to a boil over medium heat and boil for 5 minutes.
Remove from heat and cool down. Pour into small canning jar or plastic container.
This is super tasty and refreshing! Enjoy.
Fresh Ginger, Shrimp and Mushroom Soup
After all the heavy foods consumed over the holidays, this might be a welcome choice. It is light, tasty and very satisfying.
- 2 cups sliced white button mushrooms
- 1 inch piece of fresh ginger, peeled and thinly sliced
- 2 tbsp. white vinegar
- 2 tsp. soy sauce
- 2 tsp. white granulated sugar
- 1/2 tsp. hot chili sauce
- 3/4 lb. uncooked shrimp, peeled and deveined
- 1 tsp. dark sesame oil
- 1 small tin of sliced water chestnuts, drained
Add a little oil to the frypan and cook the mushrooms until they start to turn a light brown. Add the chicken broth, ginger, vinegar, sugar and chili sauce. Bring to a boil and continue boiling for about 3-4 minutes.
Add the shrimp and water chestnuts and cook for about 2 more minutes until the shrimp turn pink. Remove from heat and add the sesame oil.
If you are making ahead and freezing, omit the step of adding the shrimp. Defrost first and reheat the soup before adding the shrimp at that time.
Yummy!