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Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network

Ina Garten's classic split pea soup is perfect for any winter night!

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Parker's Split Pea Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings

Ingredients

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.





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Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network

Martha Stewart 2-lbs of Lemon Butter Cookies on QVC

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Melt. In. Your. Mouth. Try just one--but you won't be able to eat just one of these luscious lemon butter cookies, made with all the goodness you remember. Mouth watering yet? From Martha Stewart.

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Emeril Live

For anyone who loves Emeril Lagasse and his Emeril Live show on the Food Network.
For others, I sent one of these Laser Engraved wood pepper mills to Emeril and he made it a permanent part of his television kitchen, always sitting on the corner.

Later, when he was in Seattle on a book signing tour, we got him to sign this one, which is proudly displayed in our shop.

Frozen Milk Punch | Emeril Lagasse

Milk Punch is a classic New Orleans cocktail often served for brunch. This is a great frozen version that combines brandy and bourbon, but you can use one or the other if you prefer.


NGREDIENTS
2 cups brandy
2 cups bourbon
6 cups half-and-half
6 cups whole milk
6 tablespoons pure Mexican vanilla
2 cups simple syrup, (equal parts sugar and water, simmered until sugar dissolves and cooled)
Freshly grated nutmeg

DIRECTIONS
In a large plastic container with a lid, combine the brandy, bourbon, half-and-half, milk and vanilla. Mix well. Sweeten the cream mixture to taste with the simple syrup. Cover and freeze until slightly frozen. To serve, slush the mixture using a fork and spoon into glasses; garnish with nutmeg.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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