Weekend Party

So I have been crazy busy with Philadelphia Singers, church, and teaching, so cooking and blogging has taken a back seat. Jason and I decided to have people over this weekend to hang out. I wanted to make my favorite foods, comfort foods: broccoli and Stilton soup, rosemary fried chicken, deviled eggs, macaroni and cheese, queso, and bean pie. Jason made some really great deserts Guinness chocolate bacon cupcakes and cream puffs.

So the soup tastes awesome, but there were several time that night where people opened the pot to get more and someone would comment "did someone fart". Yeah it is a little smelly, but boy it is good!!

Broccoli and Stilton Soup
serves 4

12 ounces broccoli
2 tablespoons butter
1 onion chopped
1 leek, white part only
1 small potato, cut into chunks
2 1/2 cups chicken stock (I used veggie stock since some of our friends are vegetarians)
1 1/4 cups milk
3 tablespoons heavy cream
4 ounces Stilton cheese, rind removed, crumbled
salt and freshly ground pepper

1. Break the broccoli into flowerets, discard any tough stems. Set aside 2 small flowerets to garnish the finished dish.

2. Melt the butter in a large pan. Add the onion and leek and fry until soft but not colored. Add the broccoli and potato, and pour in the stock. Cover and simmer for 15 to 20 minutes until the vegetables are tender.

3. Leave the soup to cool slightly. Pour into a blender or food processor and puree until smooth. Pour the mixture through a strainer back into the rinsed pan. (Honestly I just used my stick blender and did not strain and it turned out just fine!)

4. Add milk and heavy cream to the pan. Season to taste with salt and freshly ground pepper. Reheat slowly, At the last minute add the cheese, stirring until it just melts: Do not boil.

5. Meanwhile, blanch the reserved broccoli flowerets and cut them vertically into thin slices. Ladle the soup into warm bowls and garnish with the sliced broccoli and generous grinding of black pepper.

Red and Black Bean Pies
serves 8
2 Tablespoons vegetable oil
2 bunches scallions, white and green parts separated and thinly sliced
4 garlic cloves, minced
coarse salt and ground pepper
2 cans (15oz each) pinto beans and black beans, drained and rinsed
1/2 cup water
1 can (14.5 oz) diced tomatoes in juice
1 tube (16oz) plain prepared polenta, patted dry
1 packed cup fresh cilantro leaves, roughly chopped
1/2 teaspoons hot sauce
1 1/2 cups coarsely shredded pepper jack cheese (6oz)
salsa (optional)

1. Preheat oven to 400 degrees. In a large saucepan , heat 1 tablespoon oil over medium heat; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to boil, mash about 1/4 of the beans with the back of a spoon against side of the pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.

2. Meanwhile, brush pie plates with 1/2 Tablespoons oil. Slice polenta crosswise into 16 rounds; place 8 rounds into each pie plate.

3. Remove mixture from heat. Stir in green parts of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into pie plates over the polenta rounds.

4. Bake at 400 degrees 15-20 minutes. Let stand 10 minutes before serving.