When things come together in perfect harmony you have a winning combination. Today it is fine ingredients, great tools and the cooking genius of my “girlfriend,” Anne Burrell. That’s right, friends, I am so very excited to say my girl has returned with her second cookbook, Own Your Kitchen, Recipes to Inspire and Empower.
Having read it cover to cover, I assure you it will not disappoint. Owning your kitchen is about being in charge when you cook, understanding how flavors work together, how to improvise with ingredients you have on hand, and, above all, how to feel confident and stress-free when making meals. In this book, Anne gets you in that groove by sharing the recipes she makes when she is relaxed and cooking at home. You are going to love how doable these dishes are, things you would actually make at home. Recipes that will work every time and, as always, Anne is there to guide, reminding you to set up, taste, season, check, and be patient. She is an accomplished chef and culinary instructor and has picked up many tricks and kitchen secrets that she freely shares. When I see Anne cook on television or read her recipes I always say, “Anne makes food I want to eat.” Don’t allow the crazy hair and quirky personality fool you, this girl can cook! Take advantage of her wealth of knowledge and experience and add this book to your collection. I ordered it immediately after its release and I am on my way to trying every recipe.
I thought I had written her list of 10 ways to own your kitchen because the things she is super passionate about are the things I address in my cooking classes all the time. Hey, soul sister!!
Yesterday it was rainy and damp so I decided to make her mushroom soup. Not a big fan of heavy creams soups, Anne has lightened it up by using potato as a thickener and just a shot of cream. She added a bit of bacon which gives it a smokiness that pairs beautifully with the earthiness of the mushrooms.
Here is how it goes down.
MUSHROOM SOUP w/ BACON serves 4
Recipe by Anne Burrell
5 slices of bacon, cut into lardons
Extra virgin olive oil
2 lbs. mixed mushrooms (shitake, cremini and oyster), stemmed and sliced
1 onion, cut into ¼-inch dice
1 clove garlic, smashed and finely chopped
1 large potato, peeled and cut into 1-inch dice
½ c dry sherry
1 quart of chicken or veggie stock
½ c heavy cream
½ bunch of fresh Italian parsley, leaves finely chopped
- Toss the bacon into a large wide pot, add a drizzle of olive oil, and bring the pan to medium heat. Cook the bacon until it is brown and crispy and has given off a lot of fat. Transfer the bacon to a paper towel to drain.
- Crank up the heat to high and add the mushrooms, season with salt and stir. If the mushrooms soak up all the fat, add a couple more drops of olive oil. Cook the mushrooms until they become soft and release their juices, 5-6 minutes. Remove the mushrooms and reserve.
- Toss the onion into the pot and season with salt. Reduce heat to medium. Add a few drops of olive oil, if needed. Cook the onion until soft and aromatic, 8-10 minutes. Add the garlic and cook until aromatic, 1-2 minutes.
- Return two-thirds of the mushrooms to the pot along with the diced potato.
- Add the sherry and cook until it has evaporated by half. Add the stock, bring to boil, reduce to simmer (RTB, RTS), and cook for 30 minutes. Add the cream and simmer for 10 minutes more.
- Using a blender or an immersion blender, puree the soup until smooth. Taste and make sure it is delicious.
- Add the reserved mushrooms and half the bacon. Serve immediately, garnished with remaining bacon and chopped parsley.
She calls it her Magic Mushroom Soup and I can see why. The layers of flavor come together as magic in your mouth as they delight your senses and make you happy to be alive and eating great food. I served it with crusty bread and a salad of baby spinach dressed with a light Dijon vinaigrette. Delizioso! I can’t wait to make it, or better yet, eat it, again!
Hope I have inspired you to check out this new book and start spreading the love, one Anne Burrell recipe at a time. Be a rock star at the stove! Until next time, I am making love in my kitchen, are you?