Broccoli Soup Recipe

This soup too is easy. And it is almost exactly like the Cauliflower Soup Recipe. The only difference is you need to use 3/4's broccoli and 1/4 cauliflower.

Step 1. Dice some onions and sauté.
Step 2. Cut the flowers only from the cauliflower and broccoli. Use 3/4s portion of broccoli and 1/4 portion of cauliflower.
Step 3. Barely cover the onion and the cauliflower with vegetable stock. Add garlic to taste. This last step is optional. If you use a prepared vegetable stock or broth, you may not need to add salt. If you have fresh stock, then salt to taste.
Step 4. Cook for 1 hour at a simmer, no longer.
Step 5. Blend in a blender until smooth. This takes a long time. I blend for about 10-15 minutes. I like to add some white pepper corns. I add 5-10 for about 3 gallons. You can add 1 or 2 and taste. You can always add more but you can't take away.

Then keep t he soup warm until you are ready to serve. And remember, the better your stock, the better the soup. I serve with a paprika garnish. I use sweet smoked paprika. I already published this soup recipe.

Butternut, Cauliflower and Asparagus soup recipe

This is a completely new recipe. First you roast about 8 butternut squash after dicing into medium cubes. Then you cover the squash with leftover Cauliflower Soup. Next you add about 1 bundle of asparagus. I use my pencil which makes this easier. Don't forget to trim and if it isn't pencil, chop. I let that simmer for a few minutes.

I then blend, adding vegetable stock as needed. I then add about 1-2 table spoons of Chinese ginger, powdered and nutmeg powdered, to taste. I also season with black pepper and sea salt. Add enough stock to allow the soup to blend. Blend until smooth.

I return the blended soup to a cooking pot and let simmer for about 1/2 hour and serve. This is very complex and yummy.



Here's a little color theory for you. Notice the Day-Glo yellow you get by mixing the orange squash and the burnt umber stock with green asparagus and lightening it with white cauliflower soup?

Cauliflower Soup Recipe

This soup is so easy.

Step 1. Dice some onions and sauté.

Step 2. Cut the flowers only from the cauliflower. Sauté the cauliflower in olive oil. Finish with butter if you wish.

Step 3. Barely cover the onion and the cauliflower with vegetable stock. Add garlic to taste. This last step is optional. If you use a prepared vegetable stock or broth, you may not need to add salt. If you have fresh stock, then salt to taste.

Step 4. Cook for 1 hour at a simmer, no longer. I usually cook it for 1/2 hour to 45 minutes.

Step 5. Blend in a blender until smooth. This takes a long time. I blend for about 10-15 minutes. I like to add some white pepper corns. I add 5-10 for about 3 gallons. You can add 1 or 2 and taste. You can always add more but you can't take away.

Then keep the soup warm until you are ready to serve. And remember, the better your stock, the better the soup. I serve with a paprika garnish. I use sweet smoked paprika. I already published this soup recipe. Or go to this page for the original recipe.

My Cauliflower Soup, no pictures

First, make or buy veggie stock. If you buy, get a good one.

Cut the flowers off of the cauliflower, use only the flowers, and then sauté in olive oil and add white pepper. Do that until they have some color, not much, but a couple of brown spots. Then put them in the stock and cook for about 1/2 hour on low heat. You should have so much cauliflower that it sticks above the stock. (Remember, if you use a prepared stock, do not add salt, just pepper, white.) Then use a blender and really grind it up. I am writing this as my cauliflower is blending. Poor into another pot and let it cook further, another 1/2 hour, on low heat. Serve. I use a paprika, sweet smoked, as garnish. The trick is to have really good veggie stock so it doesn't overpower the cauliflower. Add butter to the cauliflower if you want it richer.

Season to taste.

Best of the last eleven years at the Hudson River Valley Art Workshops

Next year, the year after and the year after that will be The Best of the Hudson River Valley Art Workshops of the last eleven years as chosen by our students. You, the student, have spoken. Here are the dishes that you wish to eat over the next three years. I have not decided which of these I will use to form next years menu. I also reserve the right to add a recipe not on this list, especially for a side or a dessert or bread.


Breaded Chicken cutlet pounded with Italian seasonings
Paella
Poule au pot
Salmon en papillote
Stracotto
Beef Stroganoff
lamb pistachio and urfa
lamb breaded with the parsley pesto
Almondine fish
Airline chicken (hot)
maple soy salmon without the coverings
Salmon en croute
Lamb Tagine
Lion’s head meatball
BBQ Beef Ribs with chocolate BBQ sauce
Steak Diane
Beef and Broccoli
Vegetarian Broccoli with mushrooms and cashews
Red cooked chicken
(Vegan) Chili Verde
Jambalaya
Fish Stew*

Sides and soups and breads:
Truffle mushroom soup**
Cauliflower soup
Broccoli soup
Ciasubao
Mac N Cheese
Vegetarian Spring Rolls
Artichoke heart risotto
Butternut squash
Italian tomato salad
Smoked Salmon Chowder (New England)
Butternut squash side (butternut, butter, brown sugar, raisins, scallions, 3/8 cup brown sugar for a big sauté pan of squash. About 1/2 lb of butter. Salt and white pepper.)
beets

Desserts:
Cranberry chocolate chip cookies***
Beet chocolate cake
Achi de Rana
Napoleans
LBC
CInnamon Ice cream
Carrot Cake
Brownie Pie
Dutch Apple Pie
Tiramisu

Breakfast:
Strada

* I do not know if I have this recipe but will look for it. I think this was a Jamaican stew.
** I will only do this soup if I can get reasonably cheap Perigord summer truffles.
*** We've never done this so it may not make it on the menu.

The Proposed Menu for 2017 in all its Glory

2017 Dinner Menu – Best of the last 13 years are chosen by the students of the Hudson River Valley Art Workshops

Poule au Pot (2017)

A wonderfully simple dish with matignon or edible mirepois with carrots, onions and celery as well as parsnip. The chicken will be braised over these vegetables and usually we will include ham into the matignon.

Salmon en Papillote (2017)

This will be with parsnips in the paper. All with the maple soy salmon marinade. Vegetable sides TBD.

Beef Stroganoff (2017)

The sauce will include mushrooms and will be served over egg noodles. For the GF, we’ll use GF egg noodles. This will include roasted potatoes and other roasted vegetables such as asparagus.

Rack of Lamb with pistachio and urfa (2017)
Sides will be the carrots and peas.

Jambalaya (2017)
TBD the type of Jabalaya but will probably be served over red rice and may include another vegetable side.
There will be a vegetarian version of this dish with okra and/or other vegetables.

Pork Chop with Fruit (2016-2017) with butternut squash side.
We will start off the season with this. And it will include corn and acorn squash if they are in season else we’ll serve this with seasonal vegetable. However, this will only go on for the first month or two because we’ll be switching over to the Thai Fish Stew below.

Fish Stew (2017-2018) Starts when Pork Chop finishes.
We will serve this Thai curried fish stew with red bell pepper, yellow bell pepper, and scallions on top. The stew will be served over black ride or brown rice.


Starters:

Broccoli soup (2017)
This is the only soup that will have in 2017 because we did most of the soups in 2016. However, as a base, we will use the cauliflower soup.

The rest will be salads of various designs.


Desserts:

Chocolates. (Vegan and GF chocolates are also available.)

Achi de Rana (2017)
This is a nice pasta dish for dessert.

Napoleans (2017)
One of my all time favorites.

CInnamon Ice cCeam (2017)
Same here. Yumm. We did this a little in 2016. (This is GF but not dairy free.)

Carrot Cake (2017)
Yes we are bringing back the wonderful Carrot Cake.

Dutch Apple Pie (2017)
This was requested by the amazing David Taylor and we’ll be serving it all season a la mode with super duper vanilla ice cream.


Gluten Free and (mostly) Dairy Free Desserts:

For the alternative desserts we will have the following.

Vegan Chocolates

Cinnamon Ice Cream (this is GF but not dairy free.)

Fruit Cup

Cupcakes

Cookies

Brownies

Apple pie filling with a GF (and probably dairy free) streusel top.

The Proposed Menu for 2016, subject to change by Chefschmarrn.

This is subject to change and does not include the alternative menu for those that have dietary restrictions. Also, I am listing these in random order and does not reflect the order that they may be served in. Plus I do not guarantee that any of these will run the whole year. So sign up early and often.

Remember, the theme for this year is "Best Of the Last Twelve Years" as chosen by our students. So there is no one cuisine. This year will be a mix of favorites. (As will next year. I have more than enough requests to do "Best Of" for the next three years. So do not worry, your favorite will eventually be made and served to your waiting palate, to inspire your artist's palette.) All items will be subject to change. Where a salad or soup is not specified, we'll serve one of our wonderful salads. Housemade breads will be served fresh from the oven for each of these entrees.

• Breaded Italian Chicken cutlet pounded with Italian seasoning. With this we will have Italian tomato salad. Sides will include sautéed zucchini and corn. Dessert will be tiramisu.
• Fish Almandine with asparagus, roasted sweet potatoes, and chocolates for dessert.
• Maple soy salmon (plain) with glazed carrots and snow or snap peas. A berry tart will be served for dessert.Cauliflower soup will be served before this entree.
• Lamb Tagine with couscous or quinoa, green beans, and for dessert banana saffron ice cream.
• Lion's head meatball with bok choi and rice noodles. Dessert will be carrot cake.
• Steak Diane, with sautéed beets and roasted fingerling potatoes, smoked salmon chowder will be served before this entree. For dessert: beet chocolate cake.

If a salad or soup is not specified, a house salad will be served as always. And don't forget our freshly made bread. We'll make some wonderful bread to go with all these lovely entrees and serve it piping hot from the oven to your table.

This is a yummy line up. These are some of my favorites.