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couchmaster

climber
Topic Author's Original Post - Nov 12, 2018 - 05:00pm PT
A THREAD TO SHARE RECEIPES


Gonna try some classic "Old Wives Tale" Hungarian Mushroom soup receipe tonight. Just checked the garden and there are no "Dill fronds". Hmmm. Anyway, here are 3 versions of the same recipe.
__



Introduction
The best mushroom soup ever. This recipe is from the restaurant Old Wives Tale in Portland Oregon and was featured in the Food Network show " The Best thing I ever ate". It is rich and not light on the calories, this is one that is all about moderation and a 1 cup serving is pleanty


Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 16



Ingredients


Sour Cream, 3 cup (remove)
Milk, 2%, 2 cup (remove)
Butter, unsalted, 0.25 stick (remove)
Butter, unsalted, 1 stick (remove)
Dill weed, dried, 4 tbsp (remove)
Paprika, 4 tbsp (remove)
Mushrooms, fresh, 3.50 cup, pieces or slices (remove)
Onions, raw, 1 cup, chopped (remove)
Water, tap, 4 cup (8 fl oz) (remove)
Flour, white, 0.75 cup (remove)
Soy sauce (shoyu), low sodium, 3 tbsp (remove)



Directions

Melt 1/4 stick of butter in stock pot and add onions, saute till translusent, add mushrooms, dill, and paprika (Hungarian sweet is the best for this), soy sauce and cook for about 5 minutes or till the mushroom have began to soften. Add the water. Bring to a boil then lower to a simmer for 20 minutes. In another pot melt 1 stick of butter and add the flour to make a roux, add a small amount of the liquid from the mushoom pot to make the roux creamy and cook for 10 minutes. Add the milk to the roux mixture and wisk till thickened. Add the milk to the mushroom pot, and simmer for about 15 minutes. Take off heat and wisk in sour cream . serve hot .

Serving Size: 1 cup

Number of Servings: 16


From: Old Wives Tales, Portland OR

1lb. button mushrooms, sliced
1 large onion,diced
2 tablespoons dill weed
2 tablespoons paprika
3 tablespoons soy sauce
2-3 tablespoons butter
4 cups water
1 pint sour cream

Roux:
4 tablespoons butter
4 tablespoons flour
2 cups milk

In a soup pot saute mushrooms and onions in butter until tender. Add water and stir. Add dill weed, paprika and soy sauce. Cook on medium.
Make the roux in a skillet. Melt butter over low heat until bubbly; gradually whisk in flour until it begins to brown. Whisk in milk a little at a time to avoid lumps. Add roux to soup pot and cook on medium-low for 10 minutes to allow it to thicken.
Turn heat to low and whisk in sour cream. DO NOT LET THE SOUP COME TO A BOIL! Or else it will get chunky and unpleasant.
Season to taste with salt and pepper. Sometimes I add extra dill and soy sauce.
Delicious and comforting. I always eat this with good bread or a roll with butter, its divine!


This appears to be the original recipe:



1 gallon water
1-1/2 lbs of butter
3 cups flour
1/2 gallon whole milk
2 qt sour cream (plus a few tablespoons for garnish)
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
Add all ingredients to list
Directions




Prep
15 min
Cook
30 min
Ready In
1 hr
Melt 1/2 pound of butter over medium heat. Add onion and saute until translucent. Add mushrooms, saute until juices are released.
Add dill and paprika and mix well. Increase to medium-high heat add tamari and water. Bring to a gentle boil, then reduce to a simmer.
Combine remaining pound of butter and flour in a stockpot over medium heat. Cook approximately 10 minutes to produce a golden-colored roux.
Ease open the roux by adding a ladle or two of the simmering onion/mushroom soup. Use a whisk or stick blender to combine until smooth. IMPORTANT: You will get lumps if you try to skip this step!
Now add the loosened roux back into the onion/mushroom soup mixture. Add milk and simmer over medium heat until it thickens again, coating back of spoon.
Turn off heat, beat in sour cream until well blended, then stir in salt and pepper to taste.
Garnish with a teaspoon of sour cream, a sprinkle of paprika and a few whole dill fronds.




***AFTER DINNER EDIT: HOLY CRAP THIS SOUP WAS GOOD. Added a Baguette, a salad and a small Sirloin Steak as a side. mmmmmm
Gnome Ofthe Diabase

climber
Out Of Bed
Nov 12, 2018 - 05:47pm PT
I CAN GIVE YOU A REAL RHATT RECIPE or 2
SUBSTITUTE RHATT FOR SQUIRREL:
Obviously . . . ???
Works well with chicken (Or your latest roadkill)


Braised Squirrel
Ready in: 2 hours, 15 minutes

3 squirrels, Skinned, Gutted, cleaned
Remove: heads, Hands, Feet, to knee joint
Remove 8/10ths of tails
cut into serving size pieces
5 cloves garlic
1/2 teaspoon Chile powder/paprika(optional)
1/2+ teaspoon cayenne pepper(optional)
1/2+ teaspoon black pepper(optional)
1/4 cup roasted nuts, choose 1, cashews, almonds*, (walnuts)
25 pitted green olives
Flour for dusting
3 tablespoons olive oil
1 large onion
1 small hot chile, minced
1 cup white wine
1/2 cup chicken broth, rabbit or other light broth
1 pound fingerling potatoes (optional)
Parsley for garnish


Pound the almonds with the garlic cloves and a pinch of salt in a mortar;
you could also pulse them in a food processor
or
chop them finely by hand.
Chop the olives roughly.

Pour the olive oil in something ovenproof with a lid (a Dutch oven)
and heat it over medium-high heat.

Salt the squirrel and roll it in the flour. Brown the meat on all sides over medium heat.

Remove the meat from the pot as it browns and set it aside.
While the squirrel is browning, slice the onion in half.
Fine Chop or Grate one half through a coarse grater,
and roughly chop the other half.
(You could also slice it in half-moons.)
When all the meat is browned,
add the white wine and broth
and deglaze:
scrape off any brown bits stuck to the bottom of the pot.
Bring this to a rolling boil.

When the liquid is boiling, add the almond-garlic mixture,
the chile and the grated onion.
Mix well and let boil for a minute.
Add the squirrel back to the pot.
Make sure it is not totally submerged.
Halfway is ideal.
Cover the pot and simmer gently for 45 minutes.
After 45 minutes,
take the pot out and add the sliced onion,
the olives and the potatoes.
Mix everything together.
Cover the pot again
Return to the oven for another 45 minutes (Not more than an hour.)


2

Buttermilk Fried Squirrel
Ready in: 1 hour

2-4 young squirrels,
Skinned, Gutted, cleaned
Remove: heads, Hands, Feet, to knee joint
Remove 8/10ths of tails
cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, diced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon tarragon
(or a teaspoon each of your 3 favorite dried herbs)
1/2 teaspoon (smoked*) paprika,
(*not the cheap, chemically enhanced, kind)
Or 1 full teaspoon paprika
1/2+ teaspoon cayenne pepper
1 teaspoon black pepper
2 cups flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons cayenne pepper
Salt and pepper
2-3 cups grape seed or vegetable oil
Soak the squirrel overnight
in buttermilk with onions, garlic, herbs, paprika and cayenne pepper.
Drain in a colander,
leaving some herbs on the meat.
In a large resealable (zip-lock) plastic bag, (best)
or in a large bowl, then transfer to bag or Tupperware type container

mix the flour with the garlic and onion powder and cayenne,
as well as a dash of salt and pepper.
Heat the oil in a large, heavy-bottomed skillet on medium-high heat.
Place the squirrel pieces in the bag/Tupperware with flour and shake until thoroughly coated.

Add the squirrel to the skillet and fry on one side for about 10 minutes, until golden brown,
then use tongs to turn the pieces over
fry for another 10 minutes, again, until golden brown.
Remove the squirrel from the skillet
place it on a wire rack over paper towel.

Jon Beck

Trad climber
Oceanside
Nov 12, 2018 - 06:34pm PT
https://www.instructables.com/id/Kentucky-Fried-WTF-on-a-stick/
BuddhaStalin

climber
Truckee, CA
Nov 12, 2018 - 07:07pm PT
Bacon burger dog
nita

Social climber
chica de chico, I don't claim to be a daisy.
Nov 12, 2018 - 09:12pm PT
Recipes from other taco heads..http://www.supertopo.com/climbers-forum/1627710/Post-up-your-favorite-recipe-you-prepare-for-company-ot

Starting off with some delicious food that Malcolm cooked us at the Facelift..Yummy!!..here's goes.

1.Pasta Putanesca

This is the "Pasta of the whores" in Italian lore and in characterised by a strong salty, tangy and spicy flavors. Many version of the "whores" sauce have some heat from crushed red pepper but I prefer to leave those out so the other flavors bloom.

Ingredients
1 - 28 oz can of San Marzano Whole Peeled Tomatoes. These will cost you around 5 bucks a can. I've used the Cento Whole or "Chef's Cut" tomatoes very successfully. These cost $1.49 a can. Don't use crushed tomatoes or tomato sauce. Fresh tomatoes work well if they are in season and "real". Blanch and peel them first. Out-of-season tomatoes taste worse than the canned ones. Don't bother.
5 - Anchovies or 1 Tbs of Anchovy paste
1 - Medium Yellow Onion, diced.
4 - Cloves Garlic, smashed and minced
2 TBS - Capers
1 cup - Pitted and halved Kalamata Olives
3 TBS - Extra Virgin Olive Oil
Fresh Basil and Parmisano Reggiano as garnish.
1 - box Penne or Penne Riggate Pasta
Salt and Pepper to taste

Procedure
In a flat bottomed stainless skillet or ceramic dutch oven place the EVOO and the anchovies. Heat over medium flame until the anchovies start to sizzle. Sauté until they dissolve.

Add onion and garlic and sauté until they turn translucent.

Add tomatoes. If using whole tomatoes, gush them up with your hands or a potato masher before they get too hot. I like the chefs cut for camping because my hands are never clean enough for gushing.

When this is simmering, add capers and kalamata olives. Simmer for 10 minutes to blend the flavors.

Boil the pasta in lots of water. Be sure to add a good pinch of salt and glug of EVOO to the water.

While this is simmering, chiffonade the basil (Stack the leaves, roll them tightly then slice the rolls to make little strips of basil) and grate the Parmisano Reggiano.

Drain the pasta a few minutes before it's done and add it to the simmering sauce so it will absorb the flavors while it finishes cookiing.

Serve in shallow bowls and garnish with the basil and parmesan. This is best consumed with some crusty bread and a big, but not too fruity red wine. Chianti Classico and Spanish Riojas work well.

For extra credit, add in cubed and browned chicken breast, italian meatballs, tuna balls or italian sausage. As with the other recipies, brown these first in the same pan or DO, remove them and start you EVOO/anchovy sauté in the fond that remains.
............................................................................................

2.Gumbo
Gumbo is a Cajun/New Orleans stew characterized by a dark roux and the "holy trinity" of celery, onions and green pepper. Some will insist that Gumbo has Okra in it but I will never, ever let that vile, slimy spew touch any of my food.

Ingredients
1 - Yellow Onion - Medium Dice
1 - Green Bell Pepper - Medium Dice
2 - Big stalks of Celery - Medium Dice
1 cup - white rice
1 lb - Spicy Andoullie Sausage in 1/2" slices (Kielbasa works in a pinch)
Chicken Stock
1 lb - Shrimp 21-25 count with tails or 1 lb crawfish tails. (Optional)
1/4-1/2 cup Peanut, Corn or Canola Oil
1/4-1/2 cup finely sifted flour
2 - Bay Leaves
Old Bay Seasoning

Procedure
Fry the Andouille: In a iron skillet or dutch oven, fry the sausage over medium-high heat until browned. Remove to covered dish and keep warm.

Optional Shrimp or Crawfish: Go for it here. I crank the heat to high and char the shrimp in the fond left from the andouille. Don't cook it through, just sear it. Put it in a second covered dish and set aside.

Make the roux: Turn down heat to medium and add oil to skillet. Slowly whisk in flour until it's absorbed and there are no lumps. Now get your Zen on and stir this constantly (don't let it smoke!) until the color turns to that of melted chocolate. It will take 30-40 minutes. Don't cheat or get in a hurry. It's this dark roux that defines a gumbo and gives it its soul.

Create the Gumbo: When the roux is dark, turn off the heat and let the skillet cool for 5 minutes. Turn the heat back to Medium and add the "holy trinity" (celery, onion and green pepper) and saute until the onions are translucent. Add the 2 Bay Leaves at the last minute.

Liquify: Add a desired amount of the Chicken Stock. There is a bit of dance between how much roux in the mix and how much to thin it with the stock. Ultimately, it is your decision whether your gumbo is a soup or a thick stew. It's great stuff either way so feel free to experiment and justify.

Complete: Once the gumbo is boiling add the Andouille back in and cook on medium-low while you cook the rice. If you have shrimp, add them to the gumbo in last 2 minutes before serving.

Season: Depending on your Andouille your gumbo may or may not need additional spice. Use Old Bay for flavor and heat. I like spicy gumbo so my sausage is spicy and I add Old Bay.

Rice: Do I need to tell you how to cook rice? One cup rice to 2 cups water. A teaspoon of butter or oil and a pinch of salt. Bring to a boil. reduce heat and simmer slowly for about 20 minutes. Don't let it burn. It tastes like sh#t and the pot is hard to clean. The people of Louisiana love "Dirty Rice". To me it looks dirty and tastes no different so I won't tell you how to make it.

Serve: Put a dollup of rice in a shallow bowl and then a couple ladles of gumbo to cover. Whoever gets the bay leaf will get lucky that night so don't pull those out.
...............................................

3.Posole

If Chili is the M"exican food Americans eat, Posole is what the natives have for dinner. It's rare to find this in restaurants in America and when you do, it usually tastes like salt. If the Posole is good, however, there's a good chance that a) there will be many other dishes that are excellent and b) not every dish will be smothered in melted cheese.



I hope you enjoy my recipe below. (It calls for pork or chicken, not human body parts.)

Ingredients
1-28 oz can Hominy*
1-28oz can Red Chili Sauce or Enchilada Sauce** (Read the label. Buy one without tomatoes. The good stuff has red chilis, garlic, salt and little else)
1 - Yellow Onion, diced
4 - Cloves Fresh Garlic, mashed and chopped
1 qt - Chicken Stock
1 lb - Pork Stew Meat and/or Chicken Thighs in 1' chunks

Proceedure

Sear the meat: Brown the pork and/or chicken in a hot iron dutch oven until browned. Turn the heat down to medium and add the onion and garlic. Saute until translucent.

Add the liquids: Add the can of hominy and its liquid. Add the Red Chili Sauce and 2 cups chicken stock.

Cook: Let this simmer for 30-45 minutes. Correct seasonings with Salt and pepper and Dried Chipotle if you need more heat. Add the rest of the stock if it needs more liquid.

Serve: in bowls with warmed tortillas.

* You can use dried Posole but you have to soak it overnight then cook it for 3-4 hours. You can also get frozen Posole which you don't have to soak but still need to cook for hours. I haven't noticed any real difference in the end product.

** A real cook would char 8 dried red chilis for 4-5 minutes (The ones you get on a ristra), boil them in 3 cups of water then puree them in a food processor with the boiling liquid. This is a way better way to make the red chili sauce but doesn't work too well at Yellow Pines

For extra credit, here is my Roasted Poblanos Relleno recipe: https://www.facebook.com/note.php?note_id=396957674263
....................................................................................................
Poco1
Salpicon
3 pound brisket
2 onions,1halved, 1 chopped
2 large carrots, quartered
2 stalks celery, quartered
3 cloves garlic
1cup chopped fresh cilantro
1-12 oz can whole tomatoes
salt and pepper to taste
1 large fresh tomato, chopped
4oz chile chipotle,chopped
1/4 cup light oil
1/4 cup vinegar
1/2 pound asadero cheese cut into 1/4 inch cubes
3 large avocados, sliced lengthwise


place brisket in a heavy pot and cover with water.
add halved onion,carrots, celery, garlic, 1/2 cup cilantro,
canned tomatoes, salt, pepper.cover and bake at 325f for
about 4 hours until the brisket is very tinder.
remove the brisket from liquid, cool and shred thoroughly
with a fork,( reserve the stock for soup on another day).
In a large bowl combine shredded beef, chopped onion,
chopped tomato, remaining cilantro, chile chipotle,
oil and vinegar. chill in refrigerator for at least 4 hours,
over night is better. garnish with sliced avocados and
cheese cubes. serve with corn tortillas and pinto beans.

** omit the cilantro, chipotle, oil and vinegar and use the meat for
tacos,machaca,flautas, etc.

....................................................................
GoClimb.
That lamb and squash soup I made a few years ago *was* damn good. Recipe is floating around somewhere.

Speaking of squash, I grew a lot of butternut squash in the garden this year, and came up with some fun things to do with it. One of my favorites is a chicken and butternut squash curry. The butternut squash is similar in texture to the potatoes you often find in curry, but much more flavorful, and the sweetness of them really complements the tangy chicken. I made it for my family when they were visiting, and even my nieces who are picky eaters liked it.

So here it is:

Chicken and butternut squash curry (with optional peas - I like 'em)

This is around 3-4 portions, so scale it up for company.

Ingredients:
-

2 Tbs vegetable oil
2 tsp onion powder
1 tsp garlic powder
1 tsp Ginger powder
1/4 tsp turmeric
1/4 tsp garam masala
1 tsp coriander powder
(optional 1/2 tsp kasuri methi (aka fenugreek) if you have it)
1/2 tsp brown mustard seeds
1/2 tsp salt
Cayenne pepper to taste (1/4 tsp is slightly spicy)

1 very small butternut squash, or half a big one
8 oz plain tomato sauce
3/4 cup water
3/4 lb Chicken cut into small chunks or cubes
(optional 1/2 cup frozen peas)
Fresh cilantro to taste
(optional 1/2 tsp additional kasuri methi (foenugreek))

Directions:
----

Skin and seed the squash, cut it into small chunks, and nuke it for a minute or two to get it a little soft. It doesn't have to be fully soft, it'll cook more later.

Heat the oil over medium in a saucepan. Turn heat to low, and add all ingredients up through cayenne pepper. Stir well and roast for a minute or two. Make sure not to burn the spices. Add tomato sauce, and cook again for just a minute or two. Raise heat to medium, add chicken, squash, and water, stir well, and cook for 10 minutes or so, to reduce the sauce and cook the chicken. Then add peas and cook for another couple of minutes. Just prior to serving, add cilantro (and more kasuri methi if you like) and stir.

If you mix up a big batch of the spices in advance, this a very quick recipe to put together. Just use 2 Tbsp & 1 tsp of the spice mix for each recipe.

Cheers!
........................................................
Susan Peplow
Few years back so you might scroll through http://www.supertopo.com/climbing/thread.php?topic_id=486954&tn=0&mr=0 to see if there are any hidden treasures there. Meanwhile a repost of 2 of my favorites are below.

.......

You only think you hate creamed spinach! Try this out and as a special bonus your vegetarian friends will love you.

Jalapeño Creamed Spinach
20 oz chopped spinach (thawed and drained)
1 Tbl butter
1 Onion - diced
2 cloves garlic - chopped
1 or 2 jalapeños - finally chopped
2 1/2 Tbl flour
1 cup chicken (or veggie) stock/broth
1 cup whipping cream
8 oz grated cheddar cheese
1 tsp salt
1 tsp pepper

Melt butter in sauce pan. Add onion, garlic, jalapeños and saute until onions are translucent. Stir in flour & stock - bring to boil. Add thawed/drained spinach & whipping cream - bring back to boil. Lower to simmer, add cheese, salt & pepper. Serve warm.

..............

Mushroom Lovers - this is a not to miss!!

Mushroom Pie
1 1/2 lbs of fresh mushrooms - sliced
3 Tbl butter
1 Lg onion, sliced thin
1 tsp salt & dash of pepper
1 Tbl Worcestershire sauce
1 Tbl fresh lemon juice
3/4 lbs shredded swiss cheese
1 Double crest pie shell (or make your own pastry)

Lightly brown onion in butter 2 minutes. Add mushrooms, salt, pepper, Worcestershire & lemon juice - cook 5 minutes. Drain away juices in colander & cool for about 5 minutes. Mix mushroom/onion mixture with cheese. Place in pastry shell & top with crest. Brush top of pastry with mixture of 1 egg yolk & 1 Tbl water or milk to create shine.

Bake 35-40 minutes @ 375

This is absolutely delicious and a nice change from the old standard green bean or broccoli casserole.
...............................
ydpl8s.
My favorite pork chop recipe, I made it up when I was trying to figure out what to do with some of the peppers I'd grown in the garden.

4 medium thick pork chops, bone in
5 soft dried Thai Hot peppers
2 heaping tbs apricot jam
1/2 tbs Dijon mustard
4 cups prepared stuffing(kinda mushy) with onions

Take 4 peppers and slice in half. Slice chops on the side and place one pepper evenly into the sliced opening. Finely chop the remaining pepper and mix in a small bowl with apricot jam and Dijon mustard.

Grease a 2 to 3 inch deep baking pan (glass, metal or ceramic work) and place the chops evenly in pan with space all around. Slather jam mixture all over the top of the chops, use it all. Fill in all of the spaces in the pan with the stuffing. Cover with a loose foil tent.

Preheat oven to 350 and place pan in for 35 to 40 min. Then turn up to 450 and take foil off and cook until the jam, the chops and the stuffing start to crisp a little (10 min?) Serve right out of the oven

The pork juices and the mixture will come off and mix with the stuffing...man! my mouth is watering right now!
...............................
NutAgain!

Trad climber
South Pasadena, CA
Nov 12, 2018 - 11:26pm PT
Tonight’s dinner:


1.5 pounds chicken cut into bite-sized pieces (I use boneless skinless organic thighs)
1 package tofu (about 1 pound)
1 pound of mushrooms, sliced (I buy whole and slice myself to get them fresher)
A few zucchinis
Large can of diced tomatoes

Spices (all quantities are estimated as they weren’t measured- follow your taste)
Splash of olive oil
1/2 tsp Black pepper
2 tsp Smoked paprika
1/4 tsp Garlic powder (or use fresh)
1/2 tsp Dehydrated onion flakes (or use fresh)
3/4 tsp Whatever chili powder you have (I used Ancho chili and poblano- more sweet and smokey, not firey )
1 tsp Cumin
1/2 tsp Coriander
1/4 tsp Cinnamon
Salt


Directions:
Heat pan
Add oil
Sauté spices (except salt) but avoid blackening
Quickly add chopped chicken before the spices blacken, and sauté until browned. Add salt.
Add mushrooms and tofu and more spices if you let it get burned in the beginning
Stir a bit, add tomatoes
Cover, cook in medium-high heat stirring occasionally to mostly cook the tomatoes. Remove lid and continue cooking to steam off the liquids.

5 minutes before it looks done, add zucchini (want them to stay green and barely cooked, not mushy)

Serve with garnishes of fresh tomatoes, cilantro, sliced avocado, arugula, and cheddar cheese. Pair with rice, fresh corn tortillas, or bread, or skip the carbs.



neebee

Social climber
calif/texas
Nov 13, 2018 - 12:19am PT
hey there say, all... wow, this is fun, :)

mix match, homemade soup:

--just used medium saucepan of old past-frozen chicken broth...

--put 'TONS' of celerey-- OR, use your good judgement...
then...
--onions, bit of potatoes (all that was left) and...

--dry rice paper, cut into strips...
--and, 'nori' paper, broke in bits...
--bits of salt...
--lots of pepper...
--and bits of shredded ginger...


and--drop an egg in, while it is finished cooking, but,
*still mid-boil...

*when egg is done, (is fast) then cool and eat, :)

very good, :)


*can use any kinds of vegs... but, this was all i had...
(tomato is good in this, too... and, is even better with
duck broth) ... can be made thick or think, depending on
how much broth, or, how little...
or-- have much vegs, you may choose to STUFF into the pan...


:)



now, am baking bread...

--dumped about 2 cups of flour into bowl...
--with the package of yeast...
--warm to hot'ish water...
(or, perhaps read the instructions on the packet)

--bits of salt...
--bits of caraway...
--bits of water...

--kneaded it...
--let it sit, in warm spot, near oven...

--punched it after 20 mins...
-->(though, please NOTE... i was VERY kind, and it really needed it
and, it reacted very well, to that)...
--and now will put into hot 400 oven, for about what???

--ten mins... ?



--we SHALL see... :)

--then, will see how it turned out, :)
(baking it on a round-clay-baker-deal) ...
neebee

Social climber
calif/texas
Nov 13, 2018 - 12:20am PT
hey there say, nita... wow, ...

i got to PRINT THESE OUT...

thanks, guys...

:)


i reckon you don't got/have to print mine out...
just 'wing' it... ;)
Wayno

Big Wall climber
Seattle, WA
Nov 13, 2018 - 09:08am PT
Soup it is!

Split Pea. You can substitute but it will not be as good. This is fairly simple but it takes a few hours.

Bundle up and make a trip to the store. Get a smoked ham shank. Not those hocks with just a scrap of meat and a large bone but a shank with a thinner but marrow filled center and lots of meat. Grab a one pound bag of split peas. Celery, carrot and onion of course, and few potatoes. I like lots of potatoes. Two quarts of chicken stock. The good stuff.

Start by boiling the shank in the stock for one hour and then cool down the shank and set the broth aside. In a soup pot saute the mirapoix(onion, carrot celery) with some oil and a pinch of salt. Some aromatic herbs like thyme or oregano is nice here too. Use medium high heat and get some carmelization going. When the mix is nicely browned add the peas and the broth and simmer. In the meantime, take the ham off the bone and chop the meat. Throw away the fat and grisly bits and add the bones back into the soup along with the meat. Cook until the peas are almost soft and then add the potatoes. When the potatoes are soft, you are done. I find the shank adds enough salt to make it savory enough. I add a splash of Worcestershire, a dash or two of Tabasco or Frank's and some white pepper to all of my soups. It's savory!

Perfect for the cold weather. Enjoy and be blessed.
Aeriq

Social climber
Location: It's a MisterE
Nov 13, 2018 - 07:29pm PT
Parmesan Polenta with Chicken - this one is TASTY!

The original recipe called for 1/2-sliced cherry tomatoes, but we like things crunchy so we substituted diced red peppers and cooked hotter.

2 boneless chicken breasts. (BITD RANT: You really should have chopped the heads off the poor creatures & had to de-feather/skin/bone the bloody mess yourself (which I didn't but feel slight remorse))

1 18-oz tube-o-polenta, mmm...corn grain tubes.

2/3c fresh-grated parmesan or romano cheese, Make America Grate Again!

½ c red bell pepper, chopped small.

2-3 cloves garlic.

2-4 sprigs fresh rosemary, pinched-off/torn into small pieces.

Heat oven to 450 degrees.

Break polenta into smallish chunks with fingers and put in a small roasting pan.

Mix the parmesan well into the polenta, then place chicken breasts on the mixture.

Sprinkle the whole affair with red peppers, garlic and rosemary.
Drizzle oil and season to taste.

Roast, uncovered, for 25 minutes, or until the polenta starts to get crispy on the edges.

Serve with blood of the vanquished and mead or a green salad and a nice chardonnay.
neebee

Social climber
calif/texas
Nov 13, 2018 - 09:41pm PT
hey there say, wow, wayno... neat, almost like my mom's...

say, and i have 'tons' (so to speak) of green beans...
in freezer now, of course...

well, i thaw them (cooked already, they are) and then,
put through the blender... (will look like pea soup, when done) ...

then, boil potatoes and mash, or blend-up, and mix into the
green beans...

neat soup then... (potatoes make it thicker, just a bit) ...

very good, if you like green bean flavor...
:)

neats some salt, etc, of course...


:)
Gnome Ofthe Diabase

climber
Out Of Bed
Mar 15, 2019 - 02:24pm PT
bumping
the kids are away for the 1st time in years on St Patrick's day.
not at all that unusual during grilling season but this time of year it is rare.
thinking Curry or Mole or?
d-know

Trad climber
electric lady land
Mar 15, 2019 - 02:54pm PT
Who's got the magical recipe for beans.
I've done pintos,black and anisazi beans
with hamhocks and whithout in a crockpot.

Should I get a pressure cooker?
Wayno

Big Wall climber
Republic, WA
Mar 15, 2019 - 03:10pm PT
Should I get a pressure cooker?

Yes, especially if you live at any altitude. Pressure cooker is a great time saver and let it take you into the world of canning.

thinking Curry or Mole or?

try puerco pibil, also called cochinita:

[Click to View YouTube Video]

mouse from merced

Trad climber
The finger of fate, my friends, is fickle.
Mar 15, 2019 - 03:23pm PT
Wayno, I have made Pibil and it's fabulous. Did it w/o banana leaves, tho.


🍆🍆🍆 Parmesan

🍆🍆🍆, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided


1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

1-Preheat oven to 350 degrees F (175 degrees C).

2-Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

3-In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4-Bake in preheated oven for 35 minutes, or until golden brown.

Let cool for however long.
Ghost

climber
A long way from where I started
Mar 15, 2019 - 03:24pm PT
Who's got the magical recipe for beans.

Don't need no magic recipe. There's more bullshit out there about cooking beans than just about any other food. Seriously -- go look it up and you'll see all kinds of advice about soaking overnight, in water of whatever temperature, then do this, then do that...

As long as the dried beans you have weren't dried many years ago, the whole soaking thing is completely unnecessary. As for pressure cookers, Wayno's advice is probably good, but unless you live at altitude, you don't need one for beans. The vessel that makes the whole thing a no-brainer is a slow cooker, but even that isn't necessary if you can manage a really slow simmer in a covered pot.

A few random comments:
Use stock instead of water. The beans absorb the flavor of the stock, and come out tasting better. If you want something really special, cook cannellini beans in goose stock.

Chop up some garlic, and toss that in with the beans.

A good jolt of red wine vinegar in the cooking liquid really boosts black beans (that's what's cooking as I type this)

And don't listen to "Never add salt until the beans are cooked". I have no idea where that came from, but it's been written in bean recipes forever, with the implication that the beans won't cook properly if there's salt in the cooking liquid. You don't need much salt -- just a pinch or so, but adding it at the end does nothing except make the liquid (which you are likely dumping down the sink) salty.

Different kinds of beans take different lengths of time to cook. So test them from time to time.

Edit to add one recipe:
Cook up a pot of white beans (I prefer cannellinis, but whatever), using duck or goose stock for your liquid (or chicken stock, if that's what you have).
While the beans are cooking, chop up an onion, some celery, and some carrot and cook gently in a bit of olive oil until they all start to soften. Then add light stock (chicken or veg) and simmer until cooked.
When the beans are cooked, scoop out about 1/4 of them with a slotted spoon and set aside.
Combine the vegetables, beans and their cooking liquids and puree. (An immersion blender is a handy tool, but a regular blender will work fine.
Add the whole beans back into the puree and you've got a wonderful thick soup.
d-know

Trad climber
electric lady land
Mar 15, 2019 - 03:27pm PT
Thanks ya'all.
mouse from merced

Trad climber
The finger of fate, my friends, is fickle.
Mar 15, 2019 - 03:40pm PT
Go the extra distance by adding your own fresh stewed tomatoes without any sodium like in canned tomatoes; grow your own bell peppers or spicy hot peppers.

No beef or other meats allowed! Not even sacred bacon.

Rule one--clean up Harrison's propane stove when finished!
G_Gnome

Trad climber
Cali
Mar 15, 2019 - 04:36pm PT
Yummmm, I'm going to have to try some chocinita pibil for myself. It is one of my favorite meals if done well. There is an old Mexican restaurant in downtown Houston that wood fires all their meals and theirs is simply divine!!!!!
zBrown

Ice climber
Mar 15, 2019 - 06:32pm PT

This just a baby Jac tree, but

Nice thread

I am learning to cook



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