Phantom Canyon Queens Blonde Ale and Smoked Gouda Soup

Phantom Canyon is one of my favorite restaurants in town. And the reason: THIS SOUP! It is delicious AND they have shared the recipe. For some reason I also equate this place to Fall, so clearly it was time to partake of this deliciousness. It's pretty easy, too!

Ingredients:
2 (12-ounce) bottles of blond ale or light beer (I used Blue Moon. I bought a 24 oz bottle and felt REAL classy leaving the liquor store ;)
6 cups chicken stock
1 to 1 1/2 pounds Yukon Gold potatoes, peeled and diced small (I found mine to be a bit too potatoey in texture, so I'd probably use less next time)
Bay leaf
1 quart heavy cream
1 1/2 pounds smoked Gouda cheese, grated
Salt and pepper, to taste

Directions:
In a large heavy soup pot, bring ale or beer, chicken stock and potatoes to a boil; add bay leaf.
Reduce heat to medium, cover and simmer until potatoes fall apart (about 90 minutes).
Puree in blender and pour back into the pot once mixture is smooth and creamy.
Slowly whisk in the heavy cream and allow soup to gently boil, uncovered, until it starts to thicken, stirring occasionally. Remove the bay leaf.
Add the shredded cheese and whisk briskly until it melts.
Season to taste with salt and pepper.
Voila! Serve with cracked pepper crackers OR soft pretzels and mustard.
18 thumbs up! ;)

Pita Pizza

Make your pita bread then top with your favorite pizza toppings and bake at 350 for 10 minutes or until cheese melts. Easy peasy!

Pesto Pizza

Ingredients:


(pesto)
1/3 c. fresh basil leaves
1/3 c. pine nuts
1/4 c. Parmesan cheese
2 cloves garlic
1/4 c. olive oil
1 t. lemon juice
salt to taste

(pizza)
pizza crust (premade or baked as necessary)
mushrooms
fresh mozzarella

Directions:

Bake pine nuts at 400 degrees until light brown. Blend all pesto ingredients in a food processor using more or less oil to reach the consistency you desire. Spread over pizza crust. Top with sliced cheese and mushrooms. Bake according to premade or homemade crust instructions. Enjoy!

Caramel Latte Cake

Ingredients:

(cake)
1 18.25 oz package butter cake mix
1 small package French vanilla pudding mix
1 cup full fat sour cream
1/2 cup brewed espresso (I just used dark coffee)
1/2 stick butter, softened
4 large eggs

(layer)
1 jar caramel

(topping)
2 cups whipping cream
1 cup powdered sugar
1 T vanilla

Directions:

preheat oven to 350 degrees. grease and flour 9 x 13 pan. combine all cake ingredients in large mixing bowl. slowly beat for 30 seconds to incorporate, then beat on high for 2 minutes. pour into pan and bake for about 35 minutes or until just set in the middle. cool cake in pan for 25 minutes. cake is heavy and will pull from the sides. spread 2/3 cup of caramel over the cake top. (I would recommend poking holes in the cake so the caramel would soak in instead of dripping off the sides!) continue to cool cake. place all topping ingredients in cool mixing bowl and whip on high until peaks form. spread over caramel layer. Enjoy! Cake is dense, rich and delicious!



(recipe taken from Piece de Resistance by Sandra Byrd)

Southwest CousCous

Ingredients
2 tbsp extra virgin olive oil
1 package original couscous
course salt and ground pepper
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno thinly sliced
ground cumin to taste
chili powder to taste
1 avocado, halved, pitted, peeled, and sliced
dollop sour cream
Tbsp taco sauce

Directions
Cook couscous according to package directions.

Heat 1 tsp oil in skillet and cook the corn, stirring occasionally, until it is browned (about 5 minutes). Season with salt and pepper, chili powder and ground cumin.

Add couscous, black beans, lime juice, jalapeno, toss to combine. Season with salt and pepper and serve with avocado slices, sour cream and taco sauce on top.

Stuffed Shells

Ingredients

1 (16 ounce) package jumbo pasta shells
2 cups large curd cottage cheese
2 cups ricotta cheese
8 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Directions

1. Cook shells according to package directions. Drain.
2. Mix together cottage cheese, ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells. (might be harder than it sounds! I tried to sort of open the shells with one hand and use a spoon to stuff the cheese into the shells with the other hand. It wasn't always pretty and I broke more than my fair share! It didn't change the taste, though :)
3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake at 350 degrees F for 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Enjoy! These were delicious and there were plenty for leftovers!