Posts Tagged Recipes

CREAM OF REUBEN SOUP

I am a big lover of Reuben sandwiches . . . the toasted rye bread . . . the corned beef . . . Swiss cheese . . . sauerkraut . . . it just doesn’t get much better!  Except it just did get better!  For our last Cooking Class at The Lark Inn, we again invited guest Chef Gary Martin to join us . . . and join us he did!  In addition to his lovely wife  Linda, Gary brought his fabulous recipe for Cream of Reuben Soup!  Everyone had a great time watching Gary with his preparations and of course the best part . . . enjoying his creation!!  This is truly like a Reuben sandwich in soup form.  It is so full of flavor and it is not nearly as rich as I had first imagined.  It is the perfect blending of flavors, and texture . . . you are going to love it!

Let’s make Chef Gary’s Reuben Soup!

CREAM OF REUBEN SOUP

 

PREP: 10 MINUTES

COOKING TIME: 30 + 20 MINUTES

SERVES – 6

Ingredients:

6 CUPS CHICKEN BROTH

1 POUND CORN BEEF BRISKET – CHOPPED

8 OUNCES SOUR KRAUT – DRAINED

2 LARGE ONION – CHOPPED

3 CLOVES GARLIC – MINCED

½ TEASPOON THYME – DRIED

¼ TEASPOON WHITE PEPPER

¼ TEASPOON TARRAGON – DRIED

1 BAY LEAF

3 TABLESPPONS CORNSTARCH

½ CUP WATER

1 POUND SWISS CHEESE PROCESSED – CHOPPED

1 CUP NATURAL SWISS CHEESE – SHREDDED

1 CUP WHIPPING CREAM

RYE BREAD FOR CROUTONS

 

Directions:

1.     In a large Dutch oven, sauté onion and carrot until soft. Add garlic, white pepper, tarragon, thyme, bay leaf and chicken broth, bring to boil.  Reduce heat and simmer for 30 minutes.
2.     Stir together cornstarch and water and stir into soup. Return to boiling and simmer until thickened.
3.     Add whipping cream and continue simmering about 20 minutes.
4.     Reduce Heat. Stir in cheese until melted. Add corned beef.
5.     Serve in bowls topped with croutons.

One thing we left out . . . ALWAY have as much fun cooking as Chef Gary does!!

One thing we left out . . . ALWAYS
have as much fun cooking as Chef Gary Does!!

Now . . . ENJOY!!

As always, thank you for reading!

Kris

For information about previous and future Cooking Classes at The Lark Inn please visit our website at: TheLarkInn.com.

Also, ask about our new Cooking get-a-way package at The Lark In Guesthouses.  What could be more fun than getting away to the fabulous Flint Hills and . . . having a cooking class of your own design.  You custom select the menu from our many previous ones on our website or mix and match . . . we do the rest!  CLICK HERE to let us know what kind of a cooking class you would like!

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IRISH SODA BREAD

Irish Soda Bread has been a long-time favorite of our family.  I think I have been making it for  . . . we’ll not go there!  Anyway, this bread was especially fitting for our St. Patty’s Day themed cooking class but . . . it’s good any time!  Just remove the word “Irish” from it’s name and you have “Soda Bread”!  I’m only kidding!  Actually this bread stands on it’s own . . . regardless of it’s nationality!  Let’s do this!

IRISH SODA BREAD

 

PREP: 15 MINUTES

BAKING TIME: 60–65 MINUTES

OVEN TEMP: 350 DEGREES

SERVES –15

Ingredients:

4 CUPS FLOUR + 1 TABLESPOON FOR DUSTING

½ CUP SUGAR

2 TEASPOONS BAKING POWDER

1 TEASPOON SODA

¾ TEASPOON SALT

3 CUPS RAISINS

1 TABLESPOON CARAWAY SEEDS (OPTIONAL)

2 EGGS, LIGHTLY BEATEN

1 ¼ CUPS BUTTERMILK

1 CUP SOUR CREAM

Directions:

       1.     Heat oven to 350 degree. Grease a 9 inch cast-iron skillet or baking pan

       2.     Combine 4 cups flour, sugar, baking powder, baking soda, salt, raisins, and caraway seeds in a large bowl stir in flour mixture just until flour is moistened.

       3.     Knead dough in bowl, about 10 strokes; dough will be very sticky! Shape into a ball; place in skillet. Cut a 4-inch “X” ¾-inch deep, across top of dough. Sprinkle with remaining tablespoon flour.

       4.     Bake in 350 Degree oven for 60-65 minutes or until wooden pick inserted in center tests clean.  Cool in skillet 10 minutes.  Turn bread out onto wire rack to cool completely.

 

ENJOY!

Thank you for reading!  It really means a lot to be able to bring new ideas to so many!

Kris

For additional information about designing your own custom cooking class party or to check out staying at one of The Lark Inn Guesthouses, please VISIT OUR WEBSITE

 

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IRISH FLAG SALAD

By now you are probably detecting a theme in my favorite salads and that is that they generally contain fruit of some sort, nuts and cheese.  I think the reason is that these types of salads will go with just about anything.  They are light enough to be refreshing in hot weather, but with the nuts and cheese, they have plenty of protein and so will stay with you.  We prepared the Irish Flag Salad at our March cooking class at The Lark Inn and everyone loved it!  Another theme with my favorite salads . . . they are simple to make as is this one!  Let’s make an Irish Flag Salad!

IRISH FLAG SALAD

 

PREP: 20 MINUTES

SERVES –4

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 2 medium pears, thinly sliced
  • 2 medium oranges, peeled and sectioned
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons chopped pistachios

DRESSING:

  • 3 tablespoons canola oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon salt

Directions:

1. Divide spinach among four plates; top with pears, oranges, cheese & pistachios

2. Whisk the dressing ingredients; drizzle over salads. Serve

**This salad features green spinach, orange fruit and white cheese, mimicking the colors in the national flag of Ireland.

ENJOY!!

Thank you for reading!

Kris

 

For more information about our scheduled cooking classes at The Lark Inn Guesthouses or scheduling your own custom Cooking Class Party check my website.

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MINATURE SHEPHERD’S PIES

These miniature Shepherd’s Pies are fantastic!  they are so small and really very light. So much so that you might just assume that there are no calories . . . but there are a few!  This recipe makes 4 dozen and when I did my test run with them I only made 1/2 of the recipe . . . 2 dozen.  I only got to eat 3 of the 24 . . . the other 21 mysteriously vanished as in with my husband Pat!

We made these at my March cooking class and they were a great hit!  their easy and fun to make and make for a super appetizer!

Let’s get started!

MINIATURE SHEPHERD’S PIES

 

PREP: 40 MINUTES

BAKING TIME: 15 MINUTES

OVEN TEMP: 400 DEGREES

YIELD: 4 DOZEN

Ingredients:

  • 1/2 pound ground beef
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 3 tablespoons finely chopped carrot
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2/3 cup beef broth
  • 1/3 cup frozen petite peas
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 3 cups mashed potatoes

Directions:

  1. In a large skillet, cook the beef, onion, celery and carrot over medium heat until beef is no longer pink; drain.
  2. Stir in the flour, thyme, salt, nutmeg and pepper until blended; gradually add the broth.  Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.  Stir in peas; heat through. Set aside.
  3. Unfold puff pastry. Using a floured 1 ¼ inch round cutter, cut 12 circles from each sheet (save scraps for another use.) Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
  4. Fill each with 1 ½ teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes.  Bake at 400 degrees for 13 – 16 minutes or until heated through and potatoes are lightly browned.  Serve warm.  Yield 4 Dozen.

ENJOY!

Thank you for reading!

Kris

For more information about upcoming cooking classes or accommodations in The Lark Inn Guesthouses, please visit our website.

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ORANGE, FENNEL, RED ONION AND BLACK OLIVE SALAD

Another recipe we prepared at a Lark Inn Cooking Class is the Orange, Fennel, Red Onion and Black Olive Salad.  This is one of those “Ah-Ha” recipes.  What do I mean by that?  Well, if you ask people whether or not they like fennel, probably 80% will tell you they don’t . . . and about 80% of them have never tasted it!  I can’t tell you how many times I have prepared this and people have thanked me for opening their taste horizons to fennel.

With the contrasting flavors of the anise in the fennel, the sweet tang of the oranges and the pop of the red onion, this is a great refreshing salad for any time of year and will compliment most any food.

Let’s get started!

ORANGE, FENNEL, RED ONION AND BLACK OLIVE SALAD

 

PREP: 1 HOUR AND 20 MINUTES

COOK TIME:  25 MINUTES

SERVES – 6

Ingredients

3 LARGE NAVEL ORANGES, PEELED AND WHITE PITH REMOVED

1 LARGE FENNEL BULB, VERY THINLY SLICED LENGTHWISE, FRONDS RESERVED

1 RED ONION, THINLY SLICED LENGTHWISE INTO JULIENNE

¾ CUP KALAMATA OLIVES, PITTED AND HALVED

2 CUPS FRESH-SQUEEZED ORANGE JUICE

2 TEASPOONS ORANGE ZEST

1/4 CUP RED WINE VINEGAR

2 TABLESPOONS MINCED SHALLOTS

2 TEASPOONS HONEY

1 TEASPOON KOSHER SALT

¼ TEASPOOON FRESHLY GROUND BLACK PEPPER

¼ CUP EXTRA-VIRGIN OLIVE OIL

Directions:

 USING A SHARP KNIFE, CUT ALONG THE MEMBRANES OF EACH ORANGE SEGMENT TO COMPLETELY REMOVE THE ORANGE SEGMENTS FROM THE PITH AND MEMBRANES. PLACE IN A BOWL AND RESERVE ANY ACCUMULATED JUICES SEPARATELY.

 PLACE THE FENNEL, RED ONION AND BLACK OLIVES IN A SALAD BOWL AND CHILL THOROUGHLY.

 PLACE THE ORANGE JUICE AND ORANGE ZEST IN A SMALL SAUCEPAN AND BRING TO A BOIL.  CONTINUE TO COOK AT A SIMMER UNTIL REDUCED TO ABOUT ¼ CUP (BE CAREFUL NEAR THE END OF COOKING, AS THIS CAN EASILY BURN IF LEFT UNATTENDED.)  ALLOW TO COOL, THEN TRANSFER TO A MIXING BOWL ALONG WITH THE RED WINE VINEGAR, SHALLOTS, HONEY, SALT, AND PEPPER.  WHISK TO THOROUGHLY COMBINE AND ALLOW TO SIT FOR 5 MINUTES.  ADD THE OIL IN A THIN, STEADY STREAM UNTIL COMPLETELY INCORPORATED AND EMULSIFIED.

ARRANGE THE ORANGE SEGMENTS OVER THE FENNEL, RED ONION, AND OLIVES AND DRIZZLE WITH THE VINAIGRETTE.  TOSS GENTLY TO COMBINE, THEN SERVE THE SALAD, WITH SOME OF THE RESERVED FENNEL FRONDS ON TOP AS A GARNISH AND DRIZZLE WITH EXTRA OLIVE OIL IF DESIRED. 

Now, ENJOY!!

Thank you for reading!

KRIS

 

For more information about my Cooking Classes at The Lark Inn or great Get-A-Way accommodations in the Picturesque Flint Hills of Kansas please visit our website at: www.TheLarkInn.com.

 

 

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SALTIMBOCCA “JUMP IN THE MOUTH”

This is a great recipe we have prepared at a couple of our cooking classes at The Lark Inn.  The first time was when we had guest chef Gary Martin join us for our September class: “When the Flint Hills Meet the Tuscan Hills”.  This was actually a recipe Gary brought with him specifically for that class.  The only other time we have fixed it was just this past Saturday night.  We had a group of folks who had attended one of our general classes and decided it would be a lot of fun to do a private cooking class/party.  I have to tell you it was fun.  I pulled together several menu options and they picked their menu so I got to prepare Saltimbocca for my first time with that group.  What can I say . . . Chef Gary was such a good teacher . . .

The recipe calls for veal or pork tenderloin and I chose to use the pork and it worked out famously.  I do want to try it with the veal . . . I’m sure it will be very good also.

As you will see, this is a very savory recipe with the prosciutto and sage leaves . . . it begs to be accompanied by a nice glass of wine!

Let’s start cooking!

SALTIMBOCCA “JUMP IN THE MOUTH”

 PREP: 10 – 15 MINUTES

COOKING TIME: 4 -5 MINUTES

REDUCING TIME:  10 – 15 MINUTES

SERVES –4

Ingredients

1 POUND VEAL OR PORK TENDERLOIN – SLICED ½ INCH THICK

THIN SLICES OF PROSCIUTTO (1 FOR EACH PIECE OF VEAL OR PORK)-OPTIONAL

FRESH SAGE LEAVES (TWO FOR EACH PIECE)

SALT AND PEPPER

½ CUP FLOUR

¼ CUP OLIVE OIL

1 CUP CHICKEN OR VEAL STOCK REDUCED TO ¼ CUP

½ CUP DRY WHITE WINE

2 TABLESPOONS CAPERS-DRAINED

CHILLED BUTTER

Directions:

PLACE VEAL SCALLOPS ON PLASTIC WRAP AND FOLD OVER.  POUND SCALLOPS UNTIL FLAT AND VERY THIN.  SEASON SCALLOPS WITH SALT AND PEPPER, LAY A PIECE OF PROSCIUTTO AND TWO SAGE LEAVES ON SCALLOP, FOLD OVER.  REPEAT UNTIL ALL SCALLOPS ARE PREPARED.  DUST LIGHTLY WITH FLOUR.  MEANWHILE REDUCE STOCK OVER MEDIUM HEAT, KEEP WARM.  HEAT HEAVY SKILLET OVER MEDIUM HIGH HEAT, ADD OIL.  SEAR VEAL SCALLOPS ABOUT TWO MINUTES, TURN AND COOK ABOUT TWO MORE MINUTES.  REMOVE FROM PAN, TENT TO KEEP WARM.  ADD CAPERS TO HOT PAN, ADD WINE STIRRING TO LOOSEN BITS IN PAN AND SIMMER UNTIL MOST OF LIQUID IS EVAPORATED. STIR IN STOCK AND CONTINUE COOKING UNTIL SMOOTH.  WHISK CHILLED BUTTER 1 TABLESPPON AT A TIME UNTIL SAUCE IS SMOOTH AND CREAMY.

 NOTE:  SERVE WITH GARLIC MASHED POTATOES OR PASTA WITH RED SAUCE.

ENJOY!

Thank you for reading!

KRIS

For more information about my cooking classes, designing your own customized private cooking class/party or accommodations in our guesthouses, visit our web site at:  www.TheLarkInn.com

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OK Picture this: you’re sitting at a quaint little sidewalk bistro in one of the quaint little coastal towns in Southern California.  You sip on your class of wine as you watch the people parade up and down the street. The lighting just perfect with the sun filtering through the massive Ficus trees lining the street, warming the otherwise cool ocean breeze.  Finally your order arrives . . . giant shrimp wrapped in prosciutto, sitting on Roma tomatoes and fresh mozzarella cheese, topped with creamy pesto sauce.  Life just got a lot better!

My husband, Pat and I first tasted this delightful dish under the circumstances I just described for you.  Since that first tasting, this has been one of my favorite appetizers on the planet.  Every time I taste this delicacy, I am instantly transported back to that scene in the little beach town.  Come and enjoy that little beach town with me . . . through their food!

PROSCUITTO SHRIMP CAPRESE APPETIZERS

 

PREP: 15 minutes

ROASTING TIME: 10 MINUTES

OVEN TEMP:  375 DEGREES

SERVES – 5 (2 SHRIMP EACH)

Ingredients:

10 JUMBO RAW SHRIMP PEELED (TAILS INTACT) AND DEVINED

8 OUNCES PROSCUITTO

8 OUNCES FRESH MOZZERELLA

3 ROMA TOMATOES

1 TABLESPOON OLIVE OIL

SALT AND PEPPER TO TASTE

1 RECIPE OF PESTO

Directions:

  1. Place shrimp in shallow dish and add salt, pepper, and extra-virgin olive oil. Toss shrimp to coat evenly.
  2. Cut prosciutto length-wise for a total of 10 strips, then wrap each shrimp with the prosciutto strips.
  3. Place prepared shrimp in a single layer on a baking sheet
  4. Bake for 10 minutes until shrimp turns pink
  5. Remove from oven – let rest for 5 minutes
  6. Serve over slices of fresh mozzarella and sliced Roma tomatoes
  7. Add a generous dollop of pesto sauce
  8. Arrange the shrimp appetizers on a platter, and don’t forget to put out a small empty bowl near the shrimp platter to collect the tails.

This recipe is easy to make for larger groups.

I don’t have to hope . . . I know you will enjoy this recipe!

Thank you for reading!

Kris

For more ideas for menus and great get-a-ways visit my web site at: www.TheLarkInn.com

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TOMATO BASIL DIP

Here is another REALLY simple but great tasting recipe.  I found my Tomato Basil Dip recipe while I was pouring through my recipes getting ready for our “Appetizers to Die For” cooking class at The Lark Inn last weekend.  Not only is it easy to prepare and tastes good . . . it is also different.  It’s not the same old dip that everyone is used to having in some variation or another . . . it’s unique.  Bring your Tomato Basil Dip to a gathering and you’ll be the talk of the party!

Enough of my blabbing.  Let’s get down to business:

TOMATO BASIL DIP


 

PREP: 10 MINUTES

CHILLING TIME: 30 MINUTES

SERVES – 10 OR MORE
Ingredients:

1 CUP MAYONNAISE

½ CUP SOUR CREAM

½ CUP FRESH BASIL

1 TABLESPOON TOMATO PASTE

1 TABLESPOON LEMON ZEST

ASSORTED FRESH VEGETABLES

Directions:

 Stir together first 5 ingredients. Cover and chill at least 1 hour or up to 2 days.

Serve with fresh vegetables.

ENJOY!

Thank you for reading!

KRIS

If you would like more information about my cooking classes or would like to customize your own cooking class party, visit our website!

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ROASTED OLIVES

The weekend is over and we had a super fun one with our guests.  We hosted two private Cooking Parties at The Lark Inn on Friday and Saturday night.  Friday, we named “Appetizers to Die For”.  The entire class was just easy to make appetizers.  Saturday was an Italian Celebration . . . a complete meal from appetizers to decadent dessert.  In my next several postings, I will share several of these recipes with you.

I always like to have an appetizer ready for my guests when they arrive and my roasted olives are a great one for many reasons: first, they are easy and don’t take very long, second, with the herbs and spices in them when you roast them you can’t help but make everything smell wonderful.  Also, their presentation is really great with all the different colors . . . . it plates very nicely and the most important . . . people LOVE them!

So let’s go!

ROASTED OLIVES

 

PREP: 10 MINUTES

ROASTING TIME:  15-20 MINUTES

RESTING TIME: 10 MINUTES

OVEN TEMP: 425 DEGREES

SERVES: 15 PEOPLE

INGREDIENTS :

1   pint (2 cups) grape or cherry tomatoes

1        cup Ripe Pitted Olives

1   cup Greek Kalamata Pitted Olives

1   cup Garlic Stuffed Spanish Olives

1   tablespoon herbs de Provence blend or a mix of dried rosemary and thyme

8  whole garlic cloves, peeled

¼  cup olive oil

¼  teaspoon freshly ground black pepper

Directions:

  1.  Heat oven to 425 degrees
  2. In a medium bowl, combine all ingredients; mix well.
  3. Transfer mixture to a 15 X 10 inch jelly roll pan.
  4. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly.
  5. Cool on the Pan
  6. Transfer to a shallow bowl.
  7. Serve at room temperature with a toasted baguette slices or crackers

Lark Inn Tip:

If you can find them, fresh herbs such as rosemary, thyme or basil look great as a garnish.  If you have trouble finding the specified olives, feel free to use any combination that appeals to you.

Roasting olives is a fun and simple technique that gives them a slightly chewy outside and a dense flesh transforming them into a truly unique bite.  The addition of tomatoes, whole garlic and herbs de Provence adds color, texture and added flavor to a mixture of glossy black ripe olives, brightly flavored Kalamatas and briny green olives stuffed with garlic.  We like to serve this starter with toasted baguette slices, crackers, pita bread or just by themselves with skewers to make it easy to pick them up and pop them into your mouth.  Note:  herbs de Provence is a dried herbal blend of rosemary, basil, sag, thyme, summer savory and lavender.  It can be found at larger grocery stores or online.  If you have trouble finding it, just make your own mix of a few of the designated dried herbs that you have on your panty shelf.  It will be delicious!

I hope you and your guests will enjoy these roasted olives as much as we have!

Thank you for reading!

Kris Larkin

To learn more about my scheduled cooking classes or to create a custom cooking class of your own visit our website.

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SAVORY SEASONINGS – FRED’S RUB

 

Fred’s Rub is a mix of seasonings concocted by my husband, Pat’s father Fred.  Fred was quite the griller even back in the 50’s.  I guess that is where Pat gets it from . . . it’s the grilling genes . . . not to be confused with pant that you wear when you are grilling . . . grilling jeans!

Anyway, we use Fred’s Rub on a wide variety of foods.  As I mentioned, it is a great seasoning for meats on the grill; steaks, burgers, pork chops, chicken . . . virtually everything except fish, sausage or brautworst.  For your meats on the grill I suggest that you use Fred’s Rub with a pretty heavy hand . . . don’t just sprinkle it on, get a pretty good covering of it on the meat.

We also us Fred’s Rub on potatoes, roasted veggies.  Whether you roast your veggies in the oven or on the grill, it’s great!  However, you will want to use Fred’s Rub sparingly on the veggies so they don’t become too salty.

*Fred’s Rub

 Fred’s Rub was created by Pat’s dad; Fred Larkin who, perfected the art of steak grilling on his “Hastybake” charcoal grill.  At one such time, over a half a century ago Fred was paid a visit by the Grilling Gods!  They took him into their landing craft and while rocketing through the galaxies, performed horrible experiments on Fred.  Being the powerful and courageous man that he was, he fought them all off and commandeered their ship, flying it back to planet earth.  Though he was free in body, he was still theirs in his mind . . . all he could think of was seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper .  Then it came to him; he was supposed to put the concoction on his steaks and then grill them . . . FRED’S RUB WAS BORN!!!  Fred’s Rub is  only available through the Lark Inn and is about a zillion dollars a bottle.  But, if you want to make it, here is the top secret recipe:

1-1/2 Parts Seasoned Salt

1 Part Garlic Powder

¼ Teaspoon Fresh Cracked Pepper for each ½ cup of rub

Please remember; if you divulge this top secret recipe . . . the Grilling god’s may pay YOU a visit!!!

 

This is a story my husband Pat included in our recipe book: “Wedding Week at The Lark Inn”  I hope you enjoyed it.  Actually. the Fred’s Rub really is awesome and we use it in a lot of our food preparation.

Tomorrow, we will be talking about our “Smashed Potatoes”.  This are a very unique way to prepare potatoes, it lends itself to being savory, your guests (or family) will love them and, they are a great way to control your calory intake.  See you tomorrow!

Thanks for reading!  If you are interested in more information about our cooking classes or the Lark Inn Guesthouses, please visit our website.

Kris

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