PANERA'S BROCCOLI CHEESE SOUP (modified by Wendy Demandante)

                 I steam the broccoli in the microwave. The soup thickens in the refrigerator and 

                 then may seem too thick. It can be thinned with stock if desired, but I find that, 

                 once heated, the consistency is just right.

          Panera’s  Broccoli Cheese  Soup

(modified by Wendy Demandante)

Serves 10

 

 

8 tablespoons butter, divided

1 onion, chopped

½ cup all-purpose flour

1 quart half-and-half at room temperature

2 quarts chicken or vegetable stock

2 ½ pounds broccoli, roughly cut and steamed

1 pound carrots, finely grated

1 pound sharp Cheddar cheese, grated

½ teaspoon freshly ground nutmeg

                       Salt and freshly ground pepper, to taste

 

 

1.  Melt 2 tablespoons butter in sauté pan. Sauté onion in melted butter until soft; set aside.

2.  Melt remaining 6 tablespoons butter in 8-quart pot. Add flour and whisk over medium heat for about 3 minutes.

3.  Slowly add half-and-half, whisking constantly.

4.  Add stock, whisking until combined.

5.  Simmer for 15 minutes, stirring occasionally.

6.  Add the broccoli, carrots, and reserved onion. Cook over low heat until vegetables are tender, about 20 minutes.

7.  Blend, preferably with immersible blender, leaving some pieces of broccoli intact.

8.  Add cheese and stir over medium-low heat until cheese is melted.

9. Stir in nutmeg as well as salt and pepper to taste.

CHILE CON QUESO

No one ever said that chile con queso is healthy, but, at least, this recipe doesn't call for processed cheese.

Chile Con  Queso

Serves 6

3 tablespoons unsalted butter

1 small yellow onion, diced (about ¾ cup)

2 large jalapeño peppers, finely diced

4 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups half-and-half

4 ounces (about 1 cup) grated sharp Cheddar cheese

4 ounces (about 1 cup) grated Pepper Jack cheese

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon crushed red pepper flakes

¼ cup salsa fresca

Fresh chopped cilantro for garnish, optional

Tortilla or corn chips

1.Melt butter in medium saucepan over medium heat.

2. Add onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.

3.Add garlic and cook 30 seconds.

4. Sift flour into saucepan and cook, stirring constantly, about 1 minute.

5. Add half-and-half and stir until flour dissolves. Bring to simmer and cook until thickened, a few minutes.

6. Turn heat down to low and gradually add grated cheeses, stirring until cheeses are completely melted.

7. Stir in cumin, salt, red pepper flakes, and salsa fresca. 

8. Add more half-and-half or milk if necessary to thin to desired consistency. Adjust seasoning as desired. 

9. Transfer to small Crockpot and, if desired, garnish with cilantro. Serve with tortilla or corn chips.

WENDY'S PANCAKES

Teach your kids or grandkids to make these when they are young. You can make them together, and, eventually, they can make them alone and serve you breakfast in bed. Just try to keep the syrup off the bedsheets!

Wendy’s Pancakes

Serves 2

1  egg

About 1  cup half-and-half

1  teaspoon vegetable oil

1/2  teaspoon baking powder

         1/4  teaspoon salt

1/3  cup all-purpose flour

1/3  cup whole-wheat flour

1. In 2-cup measuring cup, use small whisk to beat egg.

2. Add enough half-and-half to beaten egg to measure 1 1/8cups. Whisk gently to blend.

3. Whisk in vegetable oil and then baking powder and salt.

4. Whisk in all-purpose flour and then whole-wheat flour.

5. When ready to cook pancakes, heat heavy large skillet over medium heat. Brush skillet with vegetable oil or melted butter.

6. Pour batter into hot skillet. Cook pancakes until bottoms are golden brown and bubbles form on top. Turn pancakes over; cook until bottoms are golden brown. Serve immediately.

NOTE: I prefer making pancake batter the day before I cook it and keeping it refrigerating until ready to cook pancakes.

Best served hot from the skillet. However, hot pancakes may be placed on baking sheet and kept in 250°F. oven until all are cooked and ready to serve.