Advertisement Our good friend Mike Hayes of Onalaska, Wis., and WIZM radio devised a Chicken Florentine Soup with Artichoke Hearts for Valerie Huebsch of West Salem, Wis., to try.
Hopefully she will to let us know how it stacks up to the soup served at Pickerman’s, where Valerie first tasted it. Mike’s recipe “was originally a casserole; I made it all in a big soup pot.” And, being Mike, he tweaked a little and improvised a lot: “Of course, I adjusted the recipe ... marinated chicken breasts (herb, garlic and Romano) rather than plain.”
He also used whole milk instead of half and half, roasted garlic mushroom soup rather than regular, extra mushrooms, fresh Parmigiano Reggiano
and real bacon, fried and crumbled. “OK, probably
more than 2 cups of mozzarella, too.”
The result was a big hit with Mike’s test subjects, um, “guests.” He suggests you adjust the recipe to your own taste: “Make it your own soup, and invite friends over to enjoy it ... a nice glass of robust Zin and some crusty bread fresh from the oven and I think you’ve got a winner.”
Mike thought I thought we’d never receive this recipe, but I know he knows I knew better.
I have another food network.com butternut squash ravioli recipe for Amy Bigjohn of West Salem. She has tried the seasonal favorite at Ciatti’s and thinks she might like to try it at home. This one is from the kitchen of Michael Ciarello. It looks like a lot of work, but everything is done in simple steps.
“Gray salt” was a new ingredient to me — it is apparently a type of sea salt. This recipe ends with an interesting touch: “a generous grating of Parmesan (which is not so unusual) and bittersweet chocolate (which definitely is).”
We’re still looking for a few more mostaccioli recipes for Jodi to try. Whether to use Italian sausage, hamburger or a combination of both must be a closely guarded secret, as no one has expressed a preference of one over the other.
No responses yet to Anna Mae Pruse’s request for Baja Tortilla Soup like that served at Baker’s Square, but I’m confident someone out there has a recipe to share with us.
I will have the distinct pleasure of spending an hour on Valentine’s Day with the sweetest crew around — Mike Hayes and WIZM-AM radio’s Olympic-caliber eating team. Coulee Region Cooks airs from 10 to
11 a.m. Thursdays, and Mike usually calls me to chat about the upcoming Exchange. This time, of course, that won’t be necessary.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at: Reader Exchange, c/o La Crosse Tribune, 401 N. Third St.,
La Crosse, WI 54601; e-mail: exchange@lacrossetribune.com or send a fax to (608) 782-9723.
Editor’s note: The following paragraphs from last week’s column contained an editing error. They should have read:
The following recipes, some very simple and some a little more difficult, perhaps will provide you with an introduction to some delicious and healthy food sources. Many of the ingredients are available in Asian markets, natural-foods stores and some larger supermarkets. Edamame (fresh soybeans) has been gaining popularity in recent years and is a great source of nutrients and protein. But edamame lo mein, a meatless entree, is not just for vegetarians. Sesame-crusted tofu is described as “elegant and full of sophisticated Asian flavors — tofu doesn’t get any better than this.”
Chicken Florentine Soup with Artichoke Hearts
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons (1 tablespoon) minced garlic
1 tablespoon lemon juice
1 (10.75-ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
3 (10-ounce) boxes frozen spinach, thawed and drained
4 ounces fresh mushrooms, sliced
1 envelope cream sauce mix (cream sauce, Alfredo, etc.)
1 quart whole milk, more or less as needed
2 cups shredded mozzarella cheese
2 jars marinated artichoke hearts, drained a little
2/3 cup bacon bits
Brown chicken in large soup pot. In a separate pan, melt the butter; stirring constantly, add garlic, lemon juice, mushroom soup, Italian seasoning, half and half and Parmesan cheese. When chicken is cooked through, remove from pot and cut in bite-sized pieces; return to pot. Cover with spinach, then mushrooms and the sauce you just made. Make the cream sauce according to package directions and add it to soup. Add enough milk to float the mushrooms; let it simmer for an hour or so. When soup is hot, add mozzarella to melt. When you’re almost ready to serve, add artichokes and garnish with crumbled bacon. If it’s not “soupy” enough, add more milk. This soup can easily be made in a crock pot if you have the time. (Devised and shared by Mike Hayes, Onalaska)
Squash Ravioli with Bittersweet Chocolate
1 small to medium butternut squash (about 2 1/2 pounds)
2 tablespoons dark molasses
2 tablespoons unsalted butter
2 teaspoons balsamic vinegar
1/4 cup mascarpone cheese
2 tablespoons freshly grated Parmesan
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Gray salt and freshly ground pepper
Ravioli dough or 3/4 pound sheet pasta purchased from local Italian delicatessen
Flour, for dusting board
4 tablespoons sweet butter
8 fresh sage leaves
2 ounces Parmesan, for grating
2 ounces bittersweet chocolate, for grating
Heat oven to 375 degrees F. Cut squash in half and scrape out seeds. Spread 1 tablespoon molasses in the cavity, season with salt and pepper, and place cut side down on a roasting pan. Bake until very soft, about 1 hour (can be microwaved about 30 minutes; continue as directed). Let cool to room temperature; scoop squash into food processor. Puree until smooth; spread on a baking sheet and return to oven to dry, about 10 minutes, until it has mashed potato consistency. Scrape into a large mixing bowl. Heat butter in saucepan over medium-low heat until it begins to brown. Remove from heat; add remaining tablespoon molasses and the vinegar. Add butter mixture, mascarpone, Parmesan, cinnamon and nutmeg to squash. Season, to taste; mix well. Makes 2 cups filling. Can be made ahead to this point; cover well and refrigerate 4 hours or up to 2 days. To fill raviolis: Lay out a sheet of pasta dough on lightly floured board. Cut into circles with a 3½-inch pastry cutter. Put 1 tablespoon squash filling in center of half of the rounds, using either a pastry bag or a small spoon. Leave a 1/2-inch border around filling. Moisten borders with water and top with remaining dough rounds. Press air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet; lightly flour the tops. Repeat until you run out of dough and/or filling (Filled, uncooked raviolis may be frozen for 2 months: lay them out on sheet pans, place in freezer until frozen, then store in sealed freezer container or plastic bag). To cook, boil in lightly salted water until tender, about 3 minutes. Reserve 2 ounces (¼ cup) of the cooking water. While raviolis cook, melt butter in a large saute pan, along with sage and a pinch of salt, until it foams and becomes light brown. On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate. (From food network.com)
