Easy Entertaining for Beginners

This ultimate comfort soup is rich and delicious. Serve it to your friends and family for your St. Patrick’s Day entertaining menu along with a loaf of hearty Beer Bread.

5 medium potatoes, peeled and chopped into 1” pieces
1 stalk of celery, finely chopped
2 large carrots, peeled, finely chopped
1 small onion, peeled, chopped
2 cups chicken broth (purchased) or enough to cover potatoes
2 teaspoons salt
2 ½ cups milk
3 tablespoons flour
2 tablespoons butter
1 cup sharp cheddar cheese, shredded

Add potatoes to chicken broth and bring to a boil, turn down heat to simmer for 15-18 minutes. Meanwhile, in a medium sauté pan, melt butter and sauté onion, celery and carrot for 8-10 minute and add to potatoes and broth. Add 2 cups milk and salt and simmer for 10 minutes. In a small bowl, combine ½ cup milk and flour, whisk until smooth. Add to soup and heat until thick; about 1-2 minutes. Add 1 cup shredded sharp cheddar cheese, stir to melt and serve immediately.

This classic seafood gumbo is hearty, spicy and delicious fare; just right for feeding a crowd.  Serve over hot steamed rice.

½ pound crab meat
1 pound medium shrimp, cleaned, peeled, raw
½ cup flour
¼ cup vegetable oil
¼ cup butter (1/2 stick)
2 large white onions, chopped
1 green pepper, de-seeded, chopped
6 cloves garlic, chopped
2 cups okra, fresh (produce section), sliced
2 tablespoons Cajun seasoning
1 ½ tablespoons salt, plus more to taste
1 bay leaf
3 cups long grain rice, cooked

In Dutch oven, heat oil and butter and add flour to make a roux. Stir constantly until golden brown and smooth consistency, about 10-15 minutes. Add onions, green pepper and garlic and sauté 12-14 minutes until tender. Stir in 6 cups of hot water, Cajun seasoning, okra, salt and bay leaf. Bring to a boil, cover and simmer for one hour. Add shrimp and crabmeat and simmer 12-15 minutes until shrimp are firm. Season with salt and pepper to taste. Serve over hot, steamed rice.
Shortcut Tip: Purchase 1 pound of cleaned frozen raw shrimp and defrost in colander by running under cold water for 5-7 minutes. Drain well.

This soup is elegant and delicious. Its smooth consistency and delicate layers of flavors make it a perfect first course for any autumn meal including Thanksgiving.
Serves 8-10
3 tablespoons olive oil
2 large white onions, finely chopped
1 tablespoon curry powder
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
8 cups chicken broth
1 large butternut squash (approx. 7-8 cups), peeled, seeded and chopped
3 Granny Smith apples, peeled, cored and diced
2 tablespoons salt plus more to taste
Fresh ground black pepper to taste
½ cup heavy cream (optional)
1 tablespoon chopped fresh flat-leaf parsley
Heat the olive oil in a large pot. Add the onions and cook until translucent, about 5 minutes. Add the curry powder, nutmeg, allspice and cinnamon, cook for 1 minute. Add the chicken stock and bring to a boil. Add the squash, apples and salt. Simmer, covered, for 45-55 minutes or until squash is tender. Strain the soup and reserve the liquid. Place the squash and apples in a food processor or blender and pulse until pureed.
Return the puree, liquid and cream to the pot and bring to a simmer. Ladle into bowls, garnish with chopped parsley and serve.

TIMESAVER: Purchase the butternut squash already pre-peeled and cut into chunks in packages in the produce section.

Salad
2 bags mixed salad greens
1 cup purchased croutons, garlic flavored
1 cup Gruyere cheese, shredded or cut into strips

Champagne Vinaigrette
1/2 cup extra virgin olive oil
2 tablespoons champagne vinegar or apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon chopped fresh tarragon
pinch of sugar
salt and pepper to taste

To make the vinaigrette, whisk all ingredients together and set aside. Place mixed salad greens in a large salad bowl with cheese and croutons. Drizzle the vinaigrette over the top, toss and serve.

Serves 8
1 (6 oz.) box long-grain and wild rice mix, cooked according to pkg. directions
2 tablespoons olive oil
1 tablespoon butter
1 cup carrots, thinly sliced
1 cup celery, chopped
1 cup shallots, chopped
1 (8 oz.) package of mushrooms, sliced
¼ cup flour
½ teaspoon tarragon, dried
¼ teaspoon marjoram, dried
¼ teaspoon, thyme, dried
¼ cup dry white wine (such as chardonnay)
4 (15.75 ozs.) cans chicken broth
½ cup heavy cream
1 large rotisserie chicken, skinned, boned & shredded

Heat oil and butter in large soup pot over medium heat. Add carrots, celery, shallots and mushrooms and sauté for 6-8 minutes. Add the flour, tarragon, marjoram and thyme into the vegetable mixture and cook for 2 minutes, stirring frequently. Add the white wine and stir. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes. Add heavy cream, cooked wild rice and shredded chicken and continue simmering for 8-10 minutes longer. Serve immediately.

TIP: Chop a couple of tablespoons of the fresh tarragon left over from the champagne vinaigrette ingredients. Sprinkle a small amount as garnish on the soup as you serve it.