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2 users like usaosooner's post: The Baconator®, ThievingMagpie
The soup that the mushroom grower was talking about sounded good.
Cilantro, coconut milk, ginger ..... Anytime these ingredients are involved, I'm interested
And the stuffed mushrooms sounded yummy. Too bad most of the interesting mushrooms are $$$
Yes, I am poor.
grow your own.Originally Posted by guest
Given the recent weather, I've been thinking along the lines of chili/stew/soup/gumbo. One of these days I want to try making a pot of French onion soup.
That stuff is easy to make and quite yummy...!!!
20 minutes prep and 30 minutes cooking...!!!
The following users like this post: guest
I made marinated mushrooms for Thanksgiving and again for Christmas, and they were consumed both times way too early.
brisket
collard greens
Sounds good. What kind of mushrooms? Dried or fresh? What kind of marinade?
Need to make a day in advance.
I used canned whole mushrooms, but I've done it with fresh button mushrooms. Never tried dried.
3 4-oz jars mushrooms, drained.
1/3 cup red wine vinegar
1/3 cup olive oil (or vegetable oil)
1 tsp mustard
1 TBL brown sugar
1 tsp salt
1 TBL parsley flakes
1 small white onion, thinly sliced.
Bring all ingredients, except mushrooms, to a boil and simmer for 5 minutes, until onions are translucent.
Add mushrooms and simmer 5 more minutes. Cool and store overnight in frig.
The following users like this post: ThievingMagpie
Good french onion soup takes much longer than 30 minutes.
I would like to make my own starter for bread and bake it in my new combo cooker. If I ever have more than one day off a week it's a done deal.
I've seen different French onion soup recipes that call for chicken broth added to the beef broth, for red wine added, white wine, cognac, heck, even one adding apple cider. Just wondering how different variations would affect the overall flavor.
Today is ham&beans kinda day...... I've got a big pot cooking right now!
deer chili
Saved the ham bone from Christmas. Sunday is bean day.
Sent from my iPhone using Tapatalk
Alton Brown's recipe is pretty good and doesn't take up too much time: http://www.foodnetwork.com/recipes/a...ipe/index.html
Thomas Keller's recipe from Bouchon is considerably more time-consuming. It requires a day to make beef stock and a day for the soup. It's easy to find on Google, but only if you're prepared to go to those lengths for soup. And as always with soups, it's better after sitting in the fridge for a couple of days.
The following users like this post: ThievingMagpie
St. Louis favorite: Famous-Barr's onion soup
Time was, every Famous-Barr store had a restaurant that ladled up bowl after bowl of French onion soup. Read more
Related Links
Find your favorite local recipes in "Special Requests" and "More Special Requests" Cookbooks
Yield: About 4 quarts
5 pounds unpeeled onions
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
3/4 cup all-purpose flour
1 bay leaf
3 quarts beef broth (regular or low-sodium)
1 cup white wine, optional
Caramel coloring or Kitchen Bouquet, optional
2 teaspoons salt or to taste
Sourdough or French baguettes, thinly sliced, optional
Swiss or Gruyere cheese, optional
1. Peel onions and slice 1/8 inch thick. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
2. Sprinkle with pepper, paprika and flour and add bay leaf; sauté over low heat 10 minutes, stirring frequently.
3. Slowly pour in broth and wine, stirring constantly. Increase heat and bring to a boil.
4. As soon as the soup boils, reduce heat to low and simmer very slowly for 2 hours.
5. If desired, adjust color to a rich brown with caramel coloring. Season with salt. Refrigerate overnight so flavors can blend.
6. To serve, reheat soup. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Per cup: 145 calories; 6g fat; 3.5g saturated fat; 15mg cholesterol; 5g protein; 18g carbohydrate; 6g sugar; 3g fiber; 760mg sodium; 35mg calcium.
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I sees Dutch Oven in your near future!
The following users like this post: SoonerArtillery
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