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Started By
Message
re: TD.com Recipes and Recipe Book Thread - 5th Version
Posted on 9/16/14 at 9:20 am to Winkface
Posted on 9/16/14 at 9:20 am to Winkface
Duck bombs
Ingrediants
Duck breasts
Jalapeno's
bacon
cream cheese
1. Breast the ducks
(Best with teal but big ducks can be used if using big ducks cut the breasts in half)
2. microwave bacon for a short period of time (30 seconds for 6 pieces)
3. Cut jalapenos (judge size on desired spice)
4. Wrap duck breast, a piece of jalapeno, and a little cream cheese in bacon
5. put on the grill at medium heat and cook until the bacon is cooked (the duck breast should be brown on the outside and somewhat pink in the middle
Ingrediants
Duck breasts
Jalapeno's
bacon
cream cheese
1. Breast the ducks
(Best with teal but big ducks can be used if using big ducks cut the breasts in half)
2. microwave bacon for a short period of time (30 seconds for 6 pieces)
3. Cut jalapenos (judge size on desired spice)
4. Wrap duck breast, a piece of jalapeno, and a little cream cheese in bacon
5. put on the grill at medium heat and cook until the bacon is cooked (the duck breast should be brown on the outside and somewhat pink in the middle
0
Posted on 9/24/14 at 9:19 am to Gris Gris
quote:I didn't read it that way. Now I see.
One fig per medallion of one pork tenderloin
Posted on 9/25/14 at 5:37 pm to Stadium Rat
Black Eyed Pea and Andouille Soup
The key to this soup is the ham stock. I save up bones and scraps from hams and make the stock to use for various pea and bean soups. The ham stock is so good that you could eat a bowl of it with rice in it.
Notes:-Soaked peas for several hours before cooking. They don't need to cook as long as recipe says. Probably just about an hour, so may want to simmer before adding peas, for a bit. Added a little more fresh thyme to soup. Added more red wine. Never added any salt. Used proscuitto and pancetta with diced ham rather than bacon. Worked well. Needed to add some water for more stock. Diced the peppers. Didn't add potatoes or carrots per my preference. Made the night before New Year's Day.
I got the base recipe from a friend and made some changes and additions. The ham stock is really a must for this soup. It’s worth buying an inexpensive bone in ham and/or save ham scraps and bones. Some stores sell bones and shanks like Langenstein’s in Nola and Joey’s in Laffy. You can also ask some butchers if they have any. Lately, I’ve seen some smoked shanks at Albertson’s.
(Measurements are approximate. Nothing needs to be exact. I make the stock in a much larger quantity than is below. I use about 6 bones/ shanks or so and some ham meat scraps if I have any. I put it all in an 18 quart roaster and let it go overnight. )
Ham Stock
1 or 2 meaty ham bones
Large splash of red wine (approx 4 oz)
Large onion with skin (quartered)
3 cloves of garlic (skin removed but add skin to pot as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme
Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve (if you wish-I don’t use it) and return bones to the pot.
Add:
1 large stalk of celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med & can also add some ends, etc if available)
Cook for 4 - 5 more hours
Strain, chill and remove fat. Reduce if you are freezing or want a stronger stock. It’s pretty strong, though.
Soup
Olive oil
¼ lb bacon (or prosciutto or tasso or whatever you like, diced (I think I usually add a bit more)
2 large onions, chopped
3 cloves of garlic, minced
Ham stock (and reserved ham from recipe above, if you wish)
1 lb black-eyed peas, soaked
Ham hock
2 cups of sliced celery
2 whole jalapeno peppers (or hot pepper of choice) *you can leave whole and remove or dice and leave them in.
3 bay leaves
fresh rosemary
fresh thyme
1 to 1½ lbs carrots, sliced (I don’t add carrots)
3 medium potatoes (one diced and use the other two to shred into soup-I don’t use potatoes, but some folks like them)
extra ham (optional)
@ ½ pound andouille cut into bite sized pieces (I don’t use a lot because I don’t want to overpower the ham stock flavor)
salt & pepper to taste, if you wish.
*I’ve never needed salt. The meats are salt. Usually don’t need pepper either due to the andouille and the peppers.
Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.
Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are opaque. Add minced garlic and sauté for an additional minute. Add the ham stock, ham hock, celery, hot peppers and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for an hour or so.
Add the peas, diced potato and carrots and simmer for 1 to 2 hours longer, or until the peas are to your liking. (Soaked peas may not take more than an hour to be cooked.) If adding the shredded potatoes, peel the two remaining potatoes and shred into soup to thicken if you want a thick version. Remove ham hock from pot, remove the meat from the hock and return the meat to the pot, if you wish. Also, add reserved ham from the stock recipe above. Add the andouille or smoked sausage so that it simmers about 30 minutes. Cook until beans are tender but not mushy. Add extra ham if desired during the last hour of cooking.
Adjust seasonings. Remove and discard hot peppers and bay leaves before serving. Skim any grease from the top, also.
The key to this soup is the ham stock. I save up bones and scraps from hams and make the stock to use for various pea and bean soups. The ham stock is so good that you could eat a bowl of it with rice in it.
Notes:-Soaked peas for several hours before cooking. They don't need to cook as long as recipe says. Probably just about an hour, so may want to simmer before adding peas, for a bit. Added a little more fresh thyme to soup. Added more red wine. Never added any salt. Used proscuitto and pancetta with diced ham rather than bacon. Worked well. Needed to add some water for more stock. Diced the peppers. Didn't add potatoes or carrots per my preference. Made the night before New Year's Day.
I got the base recipe from a friend and made some changes and additions. The ham stock is really a must for this soup. It’s worth buying an inexpensive bone in ham and/or save ham scraps and bones. Some stores sell bones and shanks like Langenstein’s in Nola and Joey’s in Laffy. You can also ask some butchers if they have any. Lately, I’ve seen some smoked shanks at Albertson’s.
(Measurements are approximate. Nothing needs to be exact. I make the stock in a much larger quantity than is below. I use about 6 bones/ shanks or so and some ham meat scraps if I have any. I put it all in an 18 quart roaster and let it go overnight. )
Ham Stock
1 or 2 meaty ham bones
Large splash of red wine (approx 4 oz)
Large onion with skin (quartered)
3 cloves of garlic (skin removed but add skin to pot as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme
Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve (if you wish-I don’t use it) and return bones to the pot.
Add:
1 large stalk of celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med & can also add some ends, etc if available)
Cook for 4 - 5 more hours
Strain, chill and remove fat. Reduce if you are freezing or want a stronger stock. It’s pretty strong, though.
Soup
Olive oil
¼ lb bacon (or prosciutto or tasso or whatever you like, diced (I think I usually add a bit more)
2 large onions, chopped
3 cloves of garlic, minced
Ham stock (and reserved ham from recipe above, if you wish)
1 lb black-eyed peas, soaked
Ham hock
2 cups of sliced celery
2 whole jalapeno peppers (or hot pepper of choice) *you can leave whole and remove or dice and leave them in.
3 bay leaves
fresh rosemary
fresh thyme
1 to 1½ lbs carrots, sliced (I don’t add carrots)
3 medium potatoes (one diced and use the other two to shred into soup-I don’t use potatoes, but some folks like them)
extra ham (optional)
@ ½ pound andouille cut into bite sized pieces (I don’t use a lot because I don’t want to overpower the ham stock flavor)
salt & pepper to taste, if you wish.
*I’ve never needed salt. The meats are salt. Usually don’t need pepper either due to the andouille and the peppers.
Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.
Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are opaque. Add minced garlic and sauté for an additional minute. Add the ham stock, ham hock, celery, hot peppers and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for an hour or so.
Add the peas, diced potato and carrots and simmer for 1 to 2 hours longer, or until the peas are to your liking. (Soaked peas may not take more than an hour to be cooked.) If adding the shredded potatoes, peel the two remaining potatoes and shred into soup to thicken if you want a thick version. Remove ham hock from pot, remove the meat from the hock and return the meat to the pot, if you wish. Also, add reserved ham from the stock recipe above. Add the andouille or smoked sausage so that it simmers about 30 minutes. Cook until beans are tender but not mushy. Add extra ham if desired during the last hour of cooking.
Adjust seasonings. Remove and discard hot peppers and bay leaves before serving. Skim any grease from the top, also.
Posted on 9/25/14 at 5:38 pm to Gris Gris
Apple Rutabaga Soup
Patrick O'Connell, Chef/Proprietor
The Inn at Little Washington
This soup looks and tastes like liquid autumn. All year long we look forward to serving it again in the fall. It's incredibly simple to put together and can be made well in advance and frozen. The elusive secret ingredient is a bit of maple syrup, which enhances the natural sweetness of the rutabaga.
Water or vegetable stock may be successfully substituted for the chicken stock if you wish to make this soup vegetarian, or if you don't want to bother making chicken stock.
Patrick O'Connell, Chef/Proprietor
The Inn at Little Washington
Makes 2 quarts, 6-8 servings
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
¼ cup maple syrup
Salt and cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.
Patrick O'Connell, Chef/Proprietor
The Inn at Little Washington
This soup looks and tastes like liquid autumn. All year long we look forward to serving it again in the fall. It's incredibly simple to put together and can be made well in advance and frozen. The elusive secret ingredient is a bit of maple syrup, which enhances the natural sweetness of the rutabaga.
Water or vegetable stock may be successfully substituted for the chicken stock if you wish to make this soup vegetarian, or if you don't want to bother making chicken stock.
Patrick O'Connell, Chef/Proprietor
The Inn at Little Washington
Makes 2 quarts, 6-8 servings
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
¼ cup maple syrup
Salt and cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.
Posted on 9/25/14 at 5:45 pm to Gris Gris
Easy Chick Pea Soup-delicious!
Ingredients
Extra-virgin olive oil
1/4 pound pancetta, cut in 1/2-inch dice
1 large onion, peeled and cut in 1/2-inch dice
2 celery ribs, cut in 1/2-inch dice
1 large or 2 small carrots peeled and cut in 1/2-inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
Kosher salt
1 pound chickpeas, soaked in water overnight (or canned-see my notes_
2 quarts chicken stock
1 bundle fresh thyme
3 bay leaves
1 quart water –(see my notes-I used all chicken stock)
3 sprigs rosemary, leaves finely chopped (or tie them in a bundle and put them in the soup if you don’t want to fool with making the oil or the croutons-see my notes)
5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes
Directions
Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
Read more at: LINK
MY NOTES:
I made a few changes. I missed the quart of water which was fine. Used all chicken stock. I minced the rosemary and added it to the broth with the thyme. I had canned chickpeas because I couldn't find dry. I rinsed them and I simmered the broth with the seasonings about an hour before I simmered the chickpeas for about 30 minutes to get them good and soft for pureeing. I probably used more herbs than called for because I like an herby flavor with these beans.
I already had some herbed oil I'd made and tossed that with the bread cubes and baked them in the oven with a little Cavender's seasoning. I did make the oil, but I didn't put it all in the soup. I used it as a finishing oil in each serving before I topped the serving with the croutons.
Neither the herbed oil nor the croutons are necessary to the soup. The soup is just as good not pureed as it is pureed.
It's an easy soup to adjust to your own taste and nothing about it needs to be exact.
Ingredients
Extra-virgin olive oil
1/4 pound pancetta, cut in 1/2-inch dice
1 large onion, peeled and cut in 1/2-inch dice
2 celery ribs, cut in 1/2-inch dice
1 large or 2 small carrots peeled and cut in 1/2-inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
Kosher salt
1 pound chickpeas, soaked in water overnight (or canned-see my notes_
2 quarts chicken stock
1 bundle fresh thyme
3 bay leaves
1 quart water –(see my notes-I used all chicken stock)
3 sprigs rosemary, leaves finely chopped (or tie them in a bundle and put them in the soup if you don’t want to fool with making the oil or the croutons-see my notes)
5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes
Directions
Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
Read more at: LINK
MY NOTES:
I made a few changes. I missed the quart of water which was fine. Used all chicken stock. I minced the rosemary and added it to the broth with the thyme. I had canned chickpeas because I couldn't find dry. I rinsed them and I simmered the broth with the seasonings about an hour before I simmered the chickpeas for about 30 minutes to get them good and soft for pureeing. I probably used more herbs than called for because I like an herby flavor with these beans.
I already had some herbed oil I'd made and tossed that with the bread cubes and baked them in the oven with a little Cavender's seasoning. I did make the oil, but I didn't put it all in the soup. I used it as a finishing oil in each serving before I topped the serving with the croutons.
Neither the herbed oil nor the croutons are necessary to the soup. The soup is just as good not pureed as it is pureed.
It's an easy soup to adjust to your own taste and nothing about it needs to be exact.
Posted on 9/25/14 at 5:57 pm to Gris Gris
Crawfish Pie - with notes for a large pie, small pies and phyllo dough pies.
1 lb. crawfish tails
1.5 sticks butter
1/2 cup chopped parsley
3-4 green onions, sliced
3 T flour
1 pint half and half
3 T sherry
1 9 inch pie shell cooked or Bama type mini pie shells or other shells of your choice
saute crawfish tails in 1/2 stick butter for 10 minutes. In a separate skillet, saute green onions and parsley in 1 stick butter, then blend in flour and gradually add cream, stirring constantly to make a thick sauce. Add sherry. Blend in crawfish tails to cream sauce, being careful not to include fat in the bottom of the skillet. Season with salt, black and red pepper. Place mixture in prebaked pie shell and bake at 350 for 20 minutes. Freezes well, before baking.
Serves 4 for an entree.
My changes: I don't use that much parsley and I add white onions, garlic and sometimes celery and green onions. Just whatever amount I feel like adding. Lately, I’ve just used the Guidry’s chopped veggies. I put the Bama pies on a baking sheet. Freeze quickly and then wrap them individually and tightly in foil. Then I put them in ziplock bags. I think you can make about a dozen to 16 of the Bama sized pies. You could add a top shell, if you wish, to the large pie or the small ones.
Also, I don't worry too much about the butter the crawfish were sauteed in b/c I like some of that flavor. I sometimes add some of it to the butter in which the flour is added and just don't use quite as much of the plain butter.
You can take this basic recipe and put whatever veggies you wish in it. I use some Tabasco rather than a lot of cayenne. I just like that flavor with the crawfish for the pies.
They are really good and really no fail. I've made them at least 15 times, I would guess.
**For Christmas Eve 2013, I used 3 lbs of crawfish and did a rough chop on them since I was putting them in mini phyllo dough shells.
Used 1 container of Guidry’s chopped veggies and a little extra chopped garlic. I didn’t add extra parsley. I added about 4 sliced green onions.
Sauteed all of the veggies, garlic and green onions in about a stick and half of butter. Sauteed the crawfish and green onions in about a half stick of butter.
Added about 5 T of flour to the veggie mixture. Added about ¼ cup sherry or so to that mixture and stirred or whisked it in so the alchohol flavor cooks out. Then, added the ½ and ½ slowly using about 3 cups until I got the texture I wanted. Added the entire crawfish mixture, butter included, seasoned with some white pepper and a little salt to taste. All you need is a thick enough sauce.
For the phyllo cups, I think they taste a little raw so I browned them a bit more in the oven before I loaded them. I think I did that on 325. I kept the crawfish mixture warm and just added it to the phyllo cups as we served them. Didn’t bake them together at all. This recipe made 90 cups with sauce leftover. I probably could have made about 20 more little cups.
1 lb. crawfish tails
1.5 sticks butter
1/2 cup chopped parsley
3-4 green onions, sliced
3 T flour
1 pint half and half
3 T sherry
1 9 inch pie shell cooked or Bama type mini pie shells or other shells of your choice
saute crawfish tails in 1/2 stick butter for 10 minutes. In a separate skillet, saute green onions and parsley in 1 stick butter, then blend in flour and gradually add cream, stirring constantly to make a thick sauce. Add sherry. Blend in crawfish tails to cream sauce, being careful not to include fat in the bottom of the skillet. Season with salt, black and red pepper. Place mixture in prebaked pie shell and bake at 350 for 20 minutes. Freezes well, before baking.
Serves 4 for an entree.
My changes: I don't use that much parsley and I add white onions, garlic and sometimes celery and green onions. Just whatever amount I feel like adding. Lately, I’ve just used the Guidry’s chopped veggies. I put the Bama pies on a baking sheet. Freeze quickly and then wrap them individually and tightly in foil. Then I put them in ziplock bags. I think you can make about a dozen to 16 of the Bama sized pies. You could add a top shell, if you wish, to the large pie or the small ones.
Also, I don't worry too much about the butter the crawfish were sauteed in b/c I like some of that flavor. I sometimes add some of it to the butter in which the flour is added and just don't use quite as much of the plain butter.
You can take this basic recipe and put whatever veggies you wish in it. I use some Tabasco rather than a lot of cayenne. I just like that flavor with the crawfish for the pies.
They are really good and really no fail. I've made them at least 15 times, I would guess.
**For Christmas Eve 2013, I used 3 lbs of crawfish and did a rough chop on them since I was putting them in mini phyllo dough shells.
Used 1 container of Guidry’s chopped veggies and a little extra chopped garlic. I didn’t add extra parsley. I added about 4 sliced green onions.
Sauteed all of the veggies, garlic and green onions in about a stick and half of butter. Sauteed the crawfish and green onions in about a half stick of butter.
Added about 5 T of flour to the veggie mixture. Added about ¼ cup sherry or so to that mixture and stirred or whisked it in so the alchohol flavor cooks out. Then, added the ½ and ½ slowly using about 3 cups until I got the texture I wanted. Added the entire crawfish mixture, butter included, seasoned with some white pepper and a little salt to taste. All you need is a thick enough sauce.
For the phyllo cups, I think they taste a little raw so I browned them a bit more in the oven before I loaded them. I think I did that on 325. I kept the crawfish mixture warm and just added it to the phyllo cups as we served them. Didn’t bake them together at all. This recipe made 90 cups with sauce leftover. I probably could have made about 20 more little cups.
Posted on 9/25/14 at 5:59 pm to Gris Gris
Crawfish Bisque(cream version)
1 lb cooked crawfish tails
4 T butter
2 T flour
1 garlic clove, chopped
½ cup chopped onion
2 C whipping cream
2-3 C crawfish, seafood or chicken stock to suit your texture desire
1 t paprika
½ t cayenne
½ t salt
1 t chopped parsley
1 t sugar, if desired
Puree crawfish and set aside.
Melt butter; add flour; stir and cook for about 5 minutes, but do not brown. Add the onion and garlic and cook on medium heat until the onions are tender. Add the pureed crawfish tails, stirring and cooking for about 5 minutes. Slowly add the cream and stock, stirring constantly. Add the paprika, cayenne, salt and parsley. Cook slowly for about 20 minutes on a slow flame.
Makes about 7 cups. Doubles easily.
Best made the day before and reheated gently.
1 lb cooked crawfish tails
4 T butter
2 T flour
1 garlic clove, chopped
½ cup chopped onion
2 C whipping cream
2-3 C crawfish, seafood or chicken stock to suit your texture desire
1 t paprika
½ t cayenne
½ t salt
1 t chopped parsley
1 t sugar, if desired
Puree crawfish and set aside.
Melt butter; add flour; stir and cook for about 5 minutes, but do not brown. Add the onion and garlic and cook on medium heat until the onions are tender. Add the pureed crawfish tails, stirring and cooking for about 5 minutes. Slowly add the cream and stock, stirring constantly. Add the paprika, cayenne, salt and parsley. Cook slowly for about 20 minutes on a slow flame.
Makes about 7 cups. Doubles easily.
Best made the day before and reheated gently.
Posted on 9/25/14 at 6:03 pm to Gris Gris
Curried Eggplant Soup
2 T butter
2 T oil
1 c chopped onions
¾ c chopped celery
2 lbs eggplant, peeled and diced
2 c peeled, thinly sliced potatoes
1 ¼ t curry powder**make sure it’s fresh and of good quality-NO store brands
1/8 t thyme
1/8 t basil
1 t salt
white pepper and cayenne to taste
6-7 c chicken stock
2 c heavy cream**you can use milk, cream or ½ and ½ and even fat free ½ and ½
Steam onion and celery in hot oil and butter, in tightly covered pot for 10 minutes or so, over low heat. Add eggplant and potatoes; steam 15 minutes more until vegetables soften. Stir every once in a while because it tends to stick. (I make several times the recipe at once, so this usually takes me longer than 15 minutes.)
Stir in all ingredients except cream. Bring to a boil; lower heat and simmer about 30 minutes. Cool for 10 minutes and puree with hand held immersion blender or regular blender. Add cream and serve hot or cold. Better if made the day before. I freeze it before adding the cream. It’s easy to add the dairy in whatever amount you like to serving sizes.
This makes about 1.5-2 quarts. Nothing needs to be measured exactly. The main thing is to have plenty of eggplant. I probably use more onions than it calls for, which is my preference. If the curry is fresh and strong, it doesn’t need a lot of extra flavors. I do use a bit more curry, sometimes
2 T butter
2 T oil
1 c chopped onions
¾ c chopped celery
2 lbs eggplant, peeled and diced
2 c peeled, thinly sliced potatoes
1 ¼ t curry powder**make sure it’s fresh and of good quality-NO store brands
1/8 t thyme
1/8 t basil
1 t salt
white pepper and cayenne to taste
6-7 c chicken stock
2 c heavy cream**you can use milk, cream or ½ and ½ and even fat free ½ and ½
Steam onion and celery in hot oil and butter, in tightly covered pot for 10 minutes or so, over low heat. Add eggplant and potatoes; steam 15 minutes more until vegetables soften. Stir every once in a while because it tends to stick. (I make several times the recipe at once, so this usually takes me longer than 15 minutes.)
Stir in all ingredients except cream. Bring to a boil; lower heat and simmer about 30 minutes. Cool for 10 minutes and puree with hand held immersion blender or regular blender. Add cream and serve hot or cold. Better if made the day before. I freeze it before adding the cream. It’s easy to add the dairy in whatever amount you like to serving sizes.
This makes about 1.5-2 quarts. Nothing needs to be measured exactly. The main thing is to have plenty of eggplant. I probably use more onions than it calls for, which is my preference. If the curry is fresh and strong, it doesn’t need a lot of extra flavors. I do use a bit more curry, sometimes
Posted on 9/25/14 at 6:18 pm to Gris Gris
Gingered Carrot Soup
Serving Size : 4
FOR THE SOUP
2 tablespoons unsalted butter
1 cup leeks -- sliced and rinsed
1 tablespoon ginger -- minced
1 teaspoon garlic -- minced
1 pound carrots, peeled -- thinly sliced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup dry white wine
3 cups chicken broth
1 tablespoon fresh lemon juice
FOR THE TANGY CREAM
1/2 cup heavy cream
1/2 cup sour cream
salt -- to taste
Saute leeks in butter in a large pot over medium-high heat about 3 minutes, or until soft. Add ginger and garlic, and cook 1 minute.
Stir in carrots, sugar, salt, and cayenne; saute 1 minute.
Deglaze with wine and reduce until nearly evaporated, then stir in the broth and bring soup to a boil. Reduce heat and simmer 5 minutes, or until carrots are soft. Puree with a hand blender.
Finish soup with lemon juice.
Whip cream to soft peeks in a bowl, then fold in the sour cream and salt. Dollop onto servings of soup.
Posted on 9/25/14 at 6:45 pm to Gris Gris
OVERNIGHT OVEN STOCK
"If you are trying for an easy way to make it you might try the oven method. I have been doing this for many years and always had great stock. This is a restatement, but not a direct quote, of my post sometime back:
First find a stock pot that will fit into your oven. If the pot is large you can use foil to cover it rather than the standard lid. (mine clears the broiler element by about ½ inch. Roast the bones where appropriate then place the bones and aromatics in the pot and add water to about 2 inches from the rim. This gives room for expansion as the water heats. Cover the stock pot and put it in the oven set the oven for about 220 degrees F. (104 degrees C.) The next morning, assuming you cooked the stock overnight, you will have a clear full flavored sock. The stock will slowly simmer throughout the night but it will be clear. Let the stock rest for about an hour for the solids to settle then decant carefully and you can then use or freeze the stock. An additional benefit is that the entire house will smell wonderful.
The slow simmering does not agitate the stock enough to break apart the proteins which have flocculated, or clumped together. There is no need for skimming or any attention between the time it is put in the oven and the time it is finished cooking. There is no focused heat source as there would be with a burner so there is essentially no great clean-up since nothing cooks onto the bottom of the stockpot. Also the oven remains clean, unless your overfill the stockpot. Another plus is there is no work necessary between the time the stockpot goes into the oven and the time it comes out."
"If you are trying for an easy way to make it you might try the oven method. I have been doing this for many years and always had great stock. This is a restatement, but not a direct quote, of my post sometime back:
First find a stock pot that will fit into your oven. If the pot is large you can use foil to cover it rather than the standard lid. (mine clears the broiler element by about ½ inch. Roast the bones where appropriate then place the bones and aromatics in the pot and add water to about 2 inches from the rim. This gives room for expansion as the water heats. Cover the stock pot and put it in the oven set the oven for about 220 degrees F. (104 degrees C.) The next morning, assuming you cooked the stock overnight, you will have a clear full flavored sock. The stock will slowly simmer throughout the night but it will be clear. Let the stock rest for about an hour for the solids to settle then decant carefully and you can then use or freeze the stock. An additional benefit is that the entire house will smell wonderful.
The slow simmering does not agitate the stock enough to break apart the proteins which have flocculated, or clumped together. There is no need for skimming or any attention between the time it is put in the oven and the time it is finished cooking. There is no focused heat source as there would be with a burner so there is essentially no great clean-up since nothing cooks onto the bottom of the stockpot. Also the oven remains clean, unless your overfill the stockpot. Another plus is there is no work necessary between the time the stockpot goes into the oven and the time it comes out."
Posted on 9/25/14 at 7:54 pm to Gris Gris
Red Bell Pepper Soup
¼ c olive oil
1 c chopped onion
1 T dried fennel seed
½ t dried thyme or 1 T fresh
½ bay leaf crumbled
½ t minced garlic
½ t dried basil or 1 T fresh
2 T minced jalapeno pepper
6 large red bell peppers, chopped*
¼ c peeled, seeded and chopped fresh or canned tomato
¼ c flour
5 cups chicken stock, preferably homemade, but low sodium canned will do
2 t tomato paste
½ to 1 c heavy cream
pinch of sugar
salt and pepper to taste
optional garnishes: finely chopped green onions or chives and toasted slivered almonds
splash of sambuca (optional)
sambuca cream (optional)-recipe below
In a 4 qt heavy bottomed saucepan, heat the ¼ c oil over medium heat. Add the next 8 ingredients and sauté until onion is translucent, 10 to 15 minutes.
Add the flour and stir constantly for about 10 minutes. Slowly pour the stock over the mixture, incorporating by stirring constantly. Add the tomato and tomato paste and stir. Simmer for about 20 minutes, stirring regularly to make sure nothing sticks to the bottom of the pot.
Remove the soup from the heat and either puree in a blender or with an immersion blender in the pot. Return the soup to the heat and add ½ cup of the cream and the sugar. Season with salt and pepper. If the soup is too spicy, add more cream or add the amount you like to get the consistency and flavor you desire.
Soup can be made 2 days or so in advance and gently reheated.
Garnish with sambuca cream and/or the green onions/chives and slivered almonds.
Makes a great starter cup of soup.
*If you prefer roasted red bell peppers, you may roast them and follow the same instructions after peeling them.
Sambuca Cream
1 cup heavy cream
½ c fresh lemon juice
3 T sambuca
pinch of sugar
Whip the cream until soft peaks form. Add the remaining ingredients. Continue whipping until the cream is almost stiff. Keep refrigerated until serving time.
¼ c olive oil
1 c chopped onion
1 T dried fennel seed
½ t dried thyme or 1 T fresh
½ bay leaf crumbled
½ t minced garlic
½ t dried basil or 1 T fresh
2 T minced jalapeno pepper
6 large red bell peppers, chopped*
¼ c peeled, seeded and chopped fresh or canned tomato
¼ c flour
5 cups chicken stock, preferably homemade, but low sodium canned will do
2 t tomato paste
½ to 1 c heavy cream
pinch of sugar
salt and pepper to taste
optional garnishes: finely chopped green onions or chives and toasted slivered almonds
splash of sambuca (optional)
sambuca cream (optional)-recipe below
In a 4 qt heavy bottomed saucepan, heat the ¼ c oil over medium heat. Add the next 8 ingredients and sauté until onion is translucent, 10 to 15 minutes.
Add the flour and stir constantly for about 10 minutes. Slowly pour the stock over the mixture, incorporating by stirring constantly. Add the tomato and tomato paste and stir. Simmer for about 20 minutes, stirring regularly to make sure nothing sticks to the bottom of the pot.
Remove the soup from the heat and either puree in a blender or with an immersion blender in the pot. Return the soup to the heat and add ½ cup of the cream and the sugar. Season with salt and pepper. If the soup is too spicy, add more cream or add the amount you like to get the consistency and flavor you desire.
Soup can be made 2 days or so in advance and gently reheated.
Garnish with sambuca cream and/or the green onions/chives and slivered almonds.
Makes a great starter cup of soup.
*If you prefer roasted red bell peppers, you may roast them and follow the same instructions after peeling them.
Sambuca Cream
1 cup heavy cream
½ c fresh lemon juice
3 T sambuca
pinch of sugar
Whip the cream until soft peaks form. Add the remaining ingredients. Continue whipping until the cream is almost stiff. Keep refrigerated until serving time.
Posted on 9/25/14 at 8:17 pm to Gris Gris
Roasted Cauliflower Soup
Serves: 6
Ingredients:
• 5 cups cauliflower florets, roughly (1 medium head)
• 2 garlic cloves
• 1 large onion, chopped
• ½ cup olive oil
• ½ cup flour
• 2 cans (14½ ounce) chicken broth
• ½ cup water
• 1 teaspoon finely chopped fresh thyme leaves
• 1 bay leaf
• 2 cups heavy cream OR Fat Free Half and Half will work
Method:
1. Preheat oven to 425°F.
2. Cut cauliflower into 1-inch flowerets (about 5 cups).
3. In a large baking pan toss cauliflower, garlic, and onion with oil to coat and roast in middle of oven about 30 minutes, or until golden.
4. In the mean time, make a little bit of roux, about one third cup.
5. When roux was ready add a roughly chopped onion and saute.
4. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
5. Discard bay leaf and use the immersion blender to puree soup until smooth, transferring to a bowl.
6. Return soup to kettle and stir in cream and salt and pepper to taste.
7. Heat soup over moderate heat until just heated through.
Serves: 6
Ingredients:
• 5 cups cauliflower florets, roughly (1 medium head)
• 2 garlic cloves
• 1 large onion, chopped
• ½ cup olive oil
• ½ cup flour
• 2 cans (14½ ounce) chicken broth
• ½ cup water
• 1 teaspoon finely chopped fresh thyme leaves
• 1 bay leaf
• 2 cups heavy cream OR Fat Free Half and Half will work
Method:
1. Preheat oven to 425°F.
2. Cut cauliflower into 1-inch flowerets (about 5 cups).
3. In a large baking pan toss cauliflower, garlic, and onion with oil to coat and roast in middle of oven about 30 minutes, or until golden.
4. In the mean time, make a little bit of roux, about one third cup.
5. When roux was ready add a roughly chopped onion and saute.
4. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
5. Discard bay leaf and use the immersion blender to puree soup until smooth, transferring to a bowl.
6. Return soup to kettle and stir in cream and salt and pepper to taste.
7. Heat soup over moderate heat until just heated through.
Posted on 9/25/14 at 8:29 pm to Gris Gris
Ina's Roasted Tomato Basil Soup My Way
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
My Notes:
Roasting some of the tomatoes gives a much deeper flavor. As usual, I tinkered with the recipe.
I used more onions and about 3 pounds of plum tomatoes. Make sure to get the onions nice and brown. They cook down a lot which is why I used more. I wanted a stronger roasted tomato flavor so I used more of the plum tomatoes. I removed the tough end piece from the tomatoes before halving them. I put them on non stick foil to make sure I could get any caramelized juices off easily for the soup and I roasted them a good bit longer than the recipe called for. The juices mostly caramelized which added to the flavor since all of that goodness went into the soup. I thought about removing the skin, but opted not to. I also put a little dried basil on the halves with the salt and pepper before roasting them.
I used only about 2 cups of the fresh basil. I thought 4 cups was overkill and might bury the sweetness from the roasted tomatoes. I used more thyme than called for and eventually added a few sprigs to simmer in it. Worked out really well. I also simmered a few parmesan rinds in the mixture because I'd just bought some. They aren’t necessary.
I used more chicken stock than called for to get it to my desired texture. Water probably would have been fine because the flavors were so good. I simmered it COVERED rather than uncovered so all the liquid wouldn’t evaporate too much. It still does evaporate somewhat, covered, but you can add whatever you need after pureeing.
I DID NOT run anything through a sieve. I pureed it in the pot with my immersion blender when it cooled.
This is yet another soup in which the exact measurements don't matter much unless you use too much liquid. While simmering the liquid cooks down and that was going to be too thick so I added a little more stock before I pureed it.
Next time I make it, I'll roast even more plum tomatoes. The canned is what provides a bit of body, so I'll use them again. Oh, and when I poured the canned into the pot, I took the tough end off each of those as well.
I thought about adding a little cream, but it was so creamy on it's on that I opted not to do it, but you could if you would like.
Roasted tomatoes, especially when seasoned with some nice herbs, provide a great base for soups and sauces. Roast some, puree and add a little cream and toss with pasta or just puree them and put the sauce over a boring boneless skinless chicken breast. Stick the puree in your fridge and it will hold a good while.
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
My Notes:
Roasting some of the tomatoes gives a much deeper flavor. As usual, I tinkered with the recipe.
I used more onions and about 3 pounds of plum tomatoes. Make sure to get the onions nice and brown. They cook down a lot which is why I used more. I wanted a stronger roasted tomato flavor so I used more of the plum tomatoes. I removed the tough end piece from the tomatoes before halving them. I put them on non stick foil to make sure I could get any caramelized juices off easily for the soup and I roasted them a good bit longer than the recipe called for. The juices mostly caramelized which added to the flavor since all of that goodness went into the soup. I thought about removing the skin, but opted not to. I also put a little dried basil on the halves with the salt and pepper before roasting them.
I used only about 2 cups of the fresh basil. I thought 4 cups was overkill and might bury the sweetness from the roasted tomatoes. I used more thyme than called for and eventually added a few sprigs to simmer in it. Worked out really well. I also simmered a few parmesan rinds in the mixture because I'd just bought some. They aren’t necessary.
I used more chicken stock than called for to get it to my desired texture. Water probably would have been fine because the flavors were so good. I simmered it COVERED rather than uncovered so all the liquid wouldn’t evaporate too much. It still does evaporate somewhat, covered, but you can add whatever you need after pureeing.
I DID NOT run anything through a sieve. I pureed it in the pot with my immersion blender when it cooled.
This is yet another soup in which the exact measurements don't matter much unless you use too much liquid. While simmering the liquid cooks down and that was going to be too thick so I added a little more stock before I pureed it.
Next time I make it, I'll roast even more plum tomatoes. The canned is what provides a bit of body, so I'll use them again. Oh, and when I poured the canned into the pot, I took the tough end off each of those as well.
I thought about adding a little cream, but it was so creamy on it's on that I opted not to do it, but you could if you would like.
Roasted tomatoes, especially when seasoned with some nice herbs, provide a great base for soups and sauces. Roast some, puree and add a little cream and toss with pasta or just puree them and put the sauce over a boring boneless skinless chicken breast. Stick the puree in your fridge and it will hold a good while.
Posted on 9/25/14 at 8:39 pm to Gris Gris
Tuscan White Bean Soup EASY
Yield: Makes 2 quarts, serving 8
Active time: 20 minutes
Total time: 30 minutes
Ingredients
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium onion, finely diced (about 1 cup)
• 2 medium carrots, finely diced (about 1 cup)
• 2 ribs celery, finely diced (about 1 cup)
• 4 cloves garlic, minced on a microplane grater
• 1/2 teaspoon dried red pepper flakes
• 1 quart homemade or low-sodium canned chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
• 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
• 1 (3-4 inch) chunk parmesan rind (optional)
• 2 bay leaves
• 3 to 4 cups roughly chopped kale or swiss chard leaves
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano for serving
Procedures
1.
Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
2.
Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
3.
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.
MY NOTES FOR AN EASIER WAY
This is the recipe I used, but I didn't follow the measurements.
I used more of pretty much everything except the swiss chard. I didn't want that much in the soup, so I used less. I put the ground rosemary, stems and a few whole stems in the soup. You can use dry beans if you like and cook them before using in the soup. I didn't because I was on a short leash and would have wanted to soak them. I used Bush's cannellini beans and I used 4 cans, but I had more broth. I also simmered the broth with all the seasonings for about 45 minutes to an hour before I added the beans so the flavors would cook together without cooking the beans to mush. Then, I added about 3 cans of beans and let them simmer a bit. I added a 4th and didn't simmer them too long. I didn't puree any of the soup. I liked it as is. I simmered the swiss chard for about 15 minutes, maybe, when I added the last can of beans. I also didn't use the crushed red pepper because I thought it might be too hot for some. I used white pepper which I love...just enough for a complimentary hit of heat and it’s a milder more easily digested pepper. The garlic can add some heat as well for some people. Better the next day like most soups.
I just chopped the garlic normally. I didn’t use a microplane for that as suggested.
I didn’t add much, if any, salt because the canned soup was going to have salt and so was the parm cheese I was using on top of the soup. The chicken stock was low sodium.
You can use any greens you like: swiss chard, baby spinach, mustard greens, turnip greens, arugula.
I had a parmesan rind so I used it, but it’s not necessary. A little parm cheese atop each serving does the trick.
Yield: Makes 2 quarts, serving 8
Active time: 20 minutes
Total time: 30 minutes
Ingredients
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium onion, finely diced (about 1 cup)
• 2 medium carrots, finely diced (about 1 cup)
• 2 ribs celery, finely diced (about 1 cup)
• 4 cloves garlic, minced on a microplane grater
• 1/2 teaspoon dried red pepper flakes
• 1 quart homemade or low-sodium canned chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
• 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
• 1 (3-4 inch) chunk parmesan rind (optional)
• 2 bay leaves
• 3 to 4 cups roughly chopped kale or swiss chard leaves
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano for serving
Procedures
1.
Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
2.
Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
3.
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.
MY NOTES FOR AN EASIER WAY
This is the recipe I used, but I didn't follow the measurements.
I used more of pretty much everything except the swiss chard. I didn't want that much in the soup, so I used less. I put the ground rosemary, stems and a few whole stems in the soup. You can use dry beans if you like and cook them before using in the soup. I didn't because I was on a short leash and would have wanted to soak them. I used Bush's cannellini beans and I used 4 cans, but I had more broth. I also simmered the broth with all the seasonings for about 45 minutes to an hour before I added the beans so the flavors would cook together without cooking the beans to mush. Then, I added about 3 cans of beans and let them simmer a bit. I added a 4th and didn't simmer them too long. I didn't puree any of the soup. I liked it as is. I simmered the swiss chard for about 15 minutes, maybe, when I added the last can of beans. I also didn't use the crushed red pepper because I thought it might be too hot for some. I used white pepper which I love...just enough for a complimentary hit of heat and it’s a milder more easily digested pepper. The garlic can add some heat as well for some people. Better the next day like most soups.
I just chopped the garlic normally. I didn’t use a microplane for that as suggested.
I didn’t add much, if any, salt because the canned soup was going to have salt and so was the parm cheese I was using on top of the soup. The chicken stock was low sodium.
You can use any greens you like: swiss chard, baby spinach, mustard greens, turnip greens, arugula.
I had a parmesan rind so I used it, but it’s not necessary. A little parm cheese atop each serving does the trick.
Posted on 9/26/14 at 5:06 pm to Gris Gris
Do I just not see it or are there no seafood gumbo recipes in the book?
Posted on 9/29/14 at 12:20 pm to bigberg2000
quote:
Do I just not see it or are there no seafood gumbo recipes in the book?
I don't recall seeing one. I make one, but I don't have any measurements. I just do it. The key is to have the good strong seafood stock and enough of it. I think someone has posted one on the board though I haven't searched recently.
Here's Paul Prudhomme's which is a good guide.
LINK
I don't use bay leaves or oregano in seafood gumbo. Doesn't need it. Buries the stock flavor. Thyme is okay. I don't use it, but it's somewhat similar to the flavor of file' which I put in my bowl after it's served.
The above recipe is a guide for measurements of seafood, veggies and stock, not the seasonings. Three types of pepper in gumbo can be too much. Too much heat can ruin it. I use white pepper only, normally.
This post was edited on 10/1/14 at 10:22 pm
Posted on 9/29/14 at 12:20 pm to Gris Gris
Cream of Artichoke Soup from Duarte’s with my changes.
SERVES 6
INGREDIENTS
2 tbsp. butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I simmered it a bit and it reduced)
*1 bundle of fresh thyme-about 10 stems (my addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper, to taste (used white pepper)
Lemon wedges, for serving (added the juice of 1 lemon during the last simmer just before serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition
INSTRUCTIONS
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those and some grated parmesan cheese.
Made this a day ahead.
SERVES 6
INGREDIENTS
2 tbsp. butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I simmered it a bit and it reduced)
*1 bundle of fresh thyme-about 10 stems (my addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper, to taste (used white pepper)
Lemon wedges, for serving (added the juice of 1 lemon during the last simmer just before serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition
INSTRUCTIONS
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those and some grated parmesan cheese.
Made this a day ahead.
Posted on 9/30/14 at 6:18 pm to Gris Gris
Thanks. I may go pick up some shite next time I am in La to make it right here in Texas.
Posted on 10/13/14 at 3:01 am to Gris Gris
Breaux Bridge Brisket
How simple is this?
***Get how ever much brisket you want but get it stuffed with garlic and seasoning.
***2 Bottles of Italian Dressing
*** Pan and Tin Foil
1. Heat Oven 225 Degrees
2. Foil Goes On Top of Pan
3. Brisket Placed on Foil
4. Pour Italian Dressing on Top of Brisket
5. Place Foil on Top
Cook for 5.5 - 6 hours
Remove cover and cook for 20 extra minutes and remove!
Tender brisket for those looking for an easy way.
ETA: I owned a large catering business for 3 years. Good job with recipes!
How simple is this?
***Get how ever much brisket you want but get it stuffed with garlic and seasoning.
***2 Bottles of Italian Dressing
*** Pan and Tin Foil
1. Heat Oven 225 Degrees
2. Foil Goes On Top of Pan
3. Brisket Placed on Foil
4. Pour Italian Dressing on Top of Brisket
5. Place Foil on Top
Cook for 5.5 - 6 hours
Remove cover and cook for 20 extra minutes and remove!
Tender brisket for those looking for an easy way.
ETA: I owned a large catering business for 3 years. Good job with recipes!
This post was edited on 10/13/14 at 2:56 pm
Posted on 10/13/14 at 6:42 pm to TOKEN
Another Recipe For a Cousin's Style Tomato Salad Dressing
Since the fools at Brooshire's on 165 never restocked, I took a stab at making my own. Rat has another version in the Recipe Book which I'm certain is good. This turned out well, too.
Ingredients
1 large egg
1/4 cup canola oil
1.25 cups olive oil
1/4 cup peeled garlic cloves
1 T cider vinegar
1/2 t lemon juice
1 t fresh black pepper
1/2 t Tony's
1/3 cup chopped tomato.
Method
Add the egg to the food processor and run for 15 seconds. Add the garlic and run 15 seconds more. Then slowly drizzle in all of the oil in a very slow, steady stream. Then add the lemon juice, vinegar and seasonings and go another 10 to 15 seconds. Add 1/3 cup chopped tomato and run until incorporated. Adjust seasoning if needed.
Since the fools at Brooshire's on 165 never restocked, I took a stab at making my own. Rat has another version in the Recipe Book which I'm certain is good. This turned out well, too.
Ingredients
1 large egg
1/4 cup canola oil
1.25 cups olive oil
1/4 cup peeled garlic cloves
1 T cider vinegar
1/2 t lemon juice
1 t fresh black pepper
1/2 t Tony's
1/3 cup chopped tomato.
Method
Add the egg to the food processor and run for 15 seconds. Add the garlic and run 15 seconds more. Then slowly drizzle in all of the oil in a very slow, steady stream. Then add the lemon juice, vinegar and seasonings and go another 10 to 15 seconds. Add 1/3 cup chopped tomato and run until incorporated. Adjust seasoning if needed.
This post was edited on 10/13/14 at 8:07 pm
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