Peter Piper Prepared a Pot of Pepper Porridge - Cream of Bell Pepper Soup

The world is full of cream soup...

Cream of Asparagus, Cream of Mushroom, Cream of Chicken, Cream of Celery, Cream of Broccoli... Heck, even the famed Vichyssoise is a Cream of Potato and Leek.  But I don't think there is a cream soup out there that is quite as delicious and versatile as Cream of Bell Pepper.

To start with, you can use just about any Bell Pepper.  They all taste slightly different, giving you a myriad of flavor possibilities from the exact same recipe.  Red, Orange, Yellow, Purple, White or Green they are ALL delicious.  You can make one batch or divide the recipe into two 1/2 batches with 2 different colors of pepper for a little panache at the table.

In my case, I used Red and Yellow for their complimentary flavor qualities.  The Red pepper has a stronger, more pungent flavor while the Yellow Pepper has a more subtle and creamy flavor.  A perfect balance of deliciousness.

Creamy Bell Pepper Soup

2 TB Olive oil; divided
1 medium White Onion, diced; divided
1 1/2 Red Bell Pepper, seeded and sliced thin
1 1/2 Yellow Bell Pepper, seeded and sliced thin
2 Cloves of Garlic, minced finely; divided
1/2 cup White Wine; divided
1/2 tsp Kosher Salt; divided
1/4 tsp Cayenne Pepper; divided
4 cups Chicken Stock; divided
1 cup Heavy Cream; divided
4 TB AP Flour; divided

Divide Olive Oil between to medium saucepans and place over medium heat. Once the oil is hot divide the chopped Onion between the two pans and sweat for 5 minutes, until a little soft.

Add the the Yellow Peppers to one pan and the Red Peppers to the other along with a minced clove of garlic to each pan; saute for an additional 5 minutes.

Add the 1/4 cup of White Wine to each pan and let it reduce by half.

Season each pan with 1/4 tsp Kosher Salt and 1/8 tsp Cayenne Pepper.

Add 2 cups of Chicken Stock to each pan.

Bring to a boil then reduce heat and simmer for about 11 minutes, until the peppers are soft.

Strain the Yellow Peppers and return the stock to the sauce pan.

Puree the Peppers in a blender or food processor, until smooth.

Add the puree back to the stock and place over medium heat.

Rinse the blender jar or processor bowl and repeat the above steps with the Red Peppers.

You know, like washing your hair - Lather, Rinse, Repeat.... Or in this case - Puree, Rinse Repeat.

Raise the flame to medium high and mix 1/2 cup of Heavy cream with 2 TB of AP Flour for each sauce pan of soup.

Add the Cream/Flour mixture to the soups.

Grab a whisk, and whisk the soups until they thicken slightly.

Serve in 2 separate small bowls with crusty bread, or serve both soups in a single bowl. (I like the whole Yin Yang presentation).

Ah!  The Zen of soup.

Mangia!!
~~

A Little Creole Soul - Penne alla Nawlens

It all started when I decided to cook dinner for my youngest brother and his family, minus my niece who was at the beach with my parents. I was toying with the Macaroni alla Nawlens, that I made some time ago. When I mentioned Andouille floating in a sea of cheese and pasta, the idea was met with zeal. So it was decided... Penne alla Nawlens it was. This is when the problem started.

As I mentioned, I already made this recipe, or at least something along the same venue, a while back (Macaroni alla Nawlens), but I figured, in light of my recent successes without using béchamel as a base, that it was time to re-vamp the recipe a little.

When I started looking at the recipe it became glaringly apparent that I was off my "game". If memory serves me correctly, though I was attempting to recreate a recipe I had eaten at the New Orleans Cafe in old Town San Diego, I was in a hurry, I was hungry, and I was simply cleaning out the refrigerator of so many small pieces of cheese. Which would be fine, except for the fact that I blogged about it. I probably shouldn't have, as I had not entered into the project with any sort of definitive plan. (even an experiment needs a plan) I was simply making it up as I went along. And while it was tasty, I think it could be much better....

So I post this again, but THIS time, it is with a serious endeavor to create a Macaroni and Cheese dish that actually reflects the flavors of Cajun/Creole cuisine.

First, as I mentioned, the béchamel HAD to go. This is based on Heavy Cream, Butter, Crème Fraîche and Cheese (lots of Cheese). Secondly, I had to attempt atoning for my mistake; when I originally threw this together I committed a cardinal sin that shall haunt me to the end of my days (cause I knew better). I completely left out the "Holy Trinity". I have no idea what I was thinking, but the combination of Onion, Celery and Bell Pepper is quintessential to ANY Creole/Cajun dish. Sure, I had thrown in some onion, but that is a pale shadow of what is possible. Lastly, the cheese had to be addressed. So I sat and contemplated. I finally went with 1 firm cheese (Gruyere), 1 semi-firm cheese (Emmental), and 1 smooth melting cheese (Danish Fontina). A lot simpler, but more flavorful, than the train wreck of cheeses I used before. The funniest part is, that I actually used less cheese this time, but without the béchamel, it had SO much more cheese flavor. Awesome!

After all, if I am gonna cook for family, I SHOULD be putting my heart and soul into what I am doing. They're worth it. So without further nonsense babbling.... I present Macaroni alla Nawlens, the way I should have made it the first time. And I must admit, I was not disappointed at all, it was SO much better this time.

Penne y Formaggio alla Nawlens

24 oz Andouille Sausage
1/2 Bell Pepper, chopped (I used left over peppers from some other dishes, thus the rainbow)
1/2 medium White Onion, chopped
1 rib Celery, chopped
1 Cup Heavy Cream
4 oz Butter
6 oz Emmental
8 oz Fontina (Danish red wax type)
8 oz Gruyere
8 oz Crème Fraîche
1/4 tsp Cayenne Pepper
1 lb Penne (Elbows or Cavitappi will work too)
2 oz Panko

Slice up the andouille. (I use Aidelle's cause that was all I could find)

Set a large pot of water over high heat so it can come to a boil while you are grating all the cheeses so your ready.

Once you have grated all the cheese, grab a handful from the pile and set it aside for later.

Place Heavy Cream and Butter in a small sauce pan, melting it over low heat.

Place 1 TB Olive oil in a saute pan set over medium flame.

Add the andouille (in batches if necessary) and saute until lightly browned, but more importantly, until you have some of the fat rendered into the pan. (you're gonna need that for the next step)

When you have fried all the andouille, set it aside.

Add the "Holy Trinity" to the hot andouille fat, and saute until soft.

You should be able to drop your pasta now, boil for 1/2 the time called for on the package.

Begin preheating the oven to 325 degrees.

Once the Butter and Cream are melted and homogeneous, add a handful of the cheese mixture and whisk until melted and smooth before adding another handful.

Add all but 1 handful of the shredded cheese.

When all the cheese (except for the handful you set aside) has been added and is melted, add the Crème Fraîche and whisk again. (it will look a little runny)

Whisk in the Cayenne Pepper (add more if you have a higher heat threshold)

Drain the penne (don't forget to give it a really good shake to get the water out of the tubes) then pour the pasta back into the pot you boiled it in.

Add the Fried andouille and the Holy trinity.

Pour the hot cheese sauce over the top.

Then toss everything to coat it really well.

Add the reserved handful of cheese and stir it in.

Immediately pour the mixture into an 9 x 13 casserole dish. (Hooray for old CorningWare!)

Sprinkle with Panko.

Bake for 15-20 minutes or until is begins to bubble.

Switch on the broiler on and place under the element for 3 minutes to finish of the top crust.

Then indulge in spicy cheese happiness.

(My nephew sure did)

Now if I only had some Crayfish.

Hoooo wee!!
~~