Tyson and Billy Architects
23Apr/120

Leek Soup with Brie Toasts

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Spring has sprung in my household. Deep cleaning shall commence along with tasty quick recipes while being so busy. I am making this tonight! I’ve always eaten leeks in food that I’ve purchased, but avoided cooking with them for some odd reason. But not tonight! It’s time to turn over a new leaf and explore new things. I love brie and on toast …. can’t wait, my taste buds are watering already. Ever made a pesto, brie and tomato grilled cheese?

Prep: 15 min. Cook: 25 min.

Yield: 6 Servings

Ingredients

  • 6 medium leeks (white portion only), thinly sliced
  • 1/2 pound sliced fresh mushrooms
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon white pepper
  • 2 tablespoons plus 6 teaspoons butter, softened, divided
  • 1 garlic clove, minced
  • 7-1/2 teaspoons all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 12 slices French bread or bread of your choice (1/2 inch thick)
  • 1 round (8 ounces) Brie cheese, cut into 1/4-inch slices

Directions

  • In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread one side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts.
  • Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl. Enjoy! ~ Lori
    Lori approved recipe courtesy of Taste of Home.
17Apr/120

In Remembrance

Tyson and Billy Architects is grieved to report that we have lost one of our family members today. Warren Hoover was a critical member of our Florida operations and provided us with the expertise to complete so many of our Florida projects. During the recession and downsizing of our Florida office, Warren remained close to the firm and stayed in our prayers during his battle with his illness.

His contribution to the firm will not be forgotten nor his ever present smile and friendly professional attitude. We celebrate the time we were blessed to have Warren with us, and give thanks for those that come into our lives and we are forever better for knowing them.

We pray for comfort and peace for Warren's family and friends.

~ Ron Billy

12Apr/120

Chocolate Zucchini Cake

chocolate-zucchini-cake

I have made this cake several times, and it always disappears.

While at first it may not seem appetizing to think of eating chocolate and zucchini in a dessert, have no fear, it is very good. Zucchini gives this cake texture and moisture. Furthermore, I have gone so far as to add strawberries to this cake for a “surprise” element.

Try it, you’ll like it!

Ingredients

  • 2 1/2 cups regular all-purpose flour, unsifted
  • 1/2 cup cocoa
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup soft butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange peel
  • 2 cups coarsely shredded zucchini
  • 1/2 cup milk
  • 1 cup chopped walnuts or pecans
  • Glaze (directions follow)

Method

Preheat the oven to 350°F.

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

~ Lori

Recipe Credits to: Simply Recipes