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Old April 22nd, 2008, 12:56 AM   #21
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FOUR VEGETABLE SOUP
from 5 star famous place in NYC

TOMATO SOUP
8 MED- RIPE RED TOMATOES, PEELED, SEEDED AND CHOPPED
4 GARLIC CLOVES, PEELED AND MASHED
1/2 C. HEAVY CREAM
SALT AND FRESHLY GROUND WHITE PEPPER TO TASTE

RED PEPPER SOUP
1 LB. RED BELL PEPPERS, SEEDED AND DICED
¾ C. WATER
SALT AND PINCH OF FRESHLY GROUND WHITE PEPPER
PINCH OF SUGAR
HEAVY CREAM TO TASTE
TABASCO TO TASTE

ASPARAGUS SOUP
1 LB. ASPARAGUS, TIPS ONLY
6 ½ OZ. SPINACH LEAVES, WELL CLEANED AND STEMS REMOVED
HEAVY CREAM TO TASTE
SALT AND FRESHLY GROUND WHITE PEPPER TO TASTE
PINCH OF SUGAR

TURNIP SOUP
1 LB. TURNIPS, PEELED
HEAVY CREAM TO TASTE
4 TO 5 SAFFRON THREADS
SALT AND FRESHLY GROUND WHITE PEPPER TO TASTE


1. Make the TOMATO SOUP: Combine the tomatoes and garlic in a saucepan, whisk in the cream and season with salt and white pepper to taste. Reduce the mixture over low heat until the tomatoes soften, approximately 20 minutes. In a blender or food processor, puree the mixture. Press through a fine sieve or chinois into a bowl and cover with plastic wrap. Refrigerate

2. Make the RED PEPPER SOUP: Combine the red peppers and water in a saucepan. Season with salt, white pepper, and sugar, cover and cook over low heat unitl the peppers are soft. In a blender, puree’ the mixture then pass through a fine sieve or chinois into a bowl Cover and refrigerate for 2 to 3 hours.. When ready to serve, whisk in the cream, Tbsp to Tbsp, until the soup reaches the desired consistency. Season with Tabasco to taste.

3. Make the ASPARAGUS SOUP: Cook the asparagus in boiling salted water for 2 to 3 minutes, adding the spinach just before the asparagus are tender. Carefully remove the asparagus and spinach with a slotted spoon and place in a strainer. Plunge the asparagus into ice water for 2 to 3 minutes to fix the color. Drain well for approximately 5 minutes so that all the water drains off. Puree
the asparagus and spinach in a blender for at least 2 minutes. Strain the Tbsp. by Tbsp, until the mixture reaches the desired consistency. Season with salt, pepper and sugar.

4.Make the TURNIP SOUP: In a large saucepan, bring 3 to 4 cups salted water to a boil, add the turnips and cook until tender. Place th turnips in a chinois or strainer for 4 to 5 minutes, until all the water has drained. Puree the into a bowl, cover and refrigerate for 2 to 3 hours. When ready to serve, add cream, little by little, until the soup reaches the desired consistency. Add the saffron and season with salt and freshly ground white pepper to taste. Cover with plastic wrap and chill for 2 to 3 hours.
TO SERVE:
ladle the tomato, asparagus, and turnip soups into the three sections of a bowl, carefully keeping them separate. Pour red pepper soup into the center. Garnish with a dollop of crem’e faiche and make a design in the cream with a knife. Top with chives or cheril, or a combination of both.



CREME FRAICHE

2 c. heavy cream
3 TBSP. buttermilk

Combine the heavy cream with the buttermilk in a mixting bowl. Pour the mixture into a ceramic container . Cover witht plastic wrap and place in a warm place for 24 hours. Refrigerate until ready to use.
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Old April 22nd, 2008, 01:03 AM   #22
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Fasoulada

"Greek-style White Bean and Vegetable Soup"

2 cups white beans of choice
8 cups water
1 teaspoon yellow asafetida powder
1-1/2 cups chopped, peeled tomatoes
3/4 diced carrot
1 cup chopped celery, including leaves
2 tablespoons tomato paste
1/4 cup chopped parsley
2--3 tablespoons virgin olive oil
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon sugar
1-1/2 teaspoon salt
chopped parsley for garnish


Wash and drain the beans. Place them in a 5-quart saucepan along with the 8 cups water, and bring to the boil over full heat. Allow the beans to boil for two minutes, then remove the saucepan from the heat, cover tightly and set aside for 1 hour, or until the beans double in size. Alternatively, soak the beans overnight, drain them, rinse and drain again.

Add all the other ingredients to the saucepan of soaked beans, except the salt and garnish. Return the pan to full heat, bring to the boil, then reduce the heat to simmer, and cook, tightly covered, for about 1 hour, or until the beans are soft.

Stir in the salt and sprinkle each bowl of hot steaming soup with some of the reserved parsley...


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Old May 5th, 2008, 08:10 PM   #23
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Simple and Quick Cheddar & Broccoli Soup

Ingredients

1 (10 ounce) package frozen broccoli
2-1/2 cups milk
1/3 cup all-purpose flour
2-1/2 cups cubed processed cheese
1 cup heavy cream
1 cube chicken bouillon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Cooking Instructions
Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and its water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.
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Old May 22nd, 2008, 04:39 PM   #24
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FRESH PAPAYA SOUP

1 LB LEAN BONELESS BEEF
1 ½ QRTS WATER
1 LARGE FRIM PAPAYA (MUST BE FIRM)
1 tsp SALT

1.Bring the water to a boil and add the lean beef, cut into 1 ½ inch cubes. Simmer 2 hours.
2.Wash the papaya thoroughly and peel. Cut in half and spoon out the seeds. Cut into 1 inch cubes and add to the broth. Simmer for 30 minutes.
This soup can be served strained as a broth or unstrained. Serves 2 to 4
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Old May 22nd, 2008, 04:55 PM   #25
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Jagannatha Puri Channe Ki Dal

"Sweet Dal"

1 cup Channa dal
8 cups Water
3 teaspoon Salt
2 Bay Leaves
5 Medium Tomatoes
1 tablespoons Butter
2 tablespoons Ghee
1/2 teaspoon Cumin Seeds
1 teaspoon grated fresh Ginger
1/2 teaspoon powdered Asafetida "Hing"
3 tablespoon grated fresh Coconut
2 tablespoon Brown Sugar
2 teaspoons Molasses


Soak the dal overnight and leave in a strainer to drain. Bring the water with the salt to a boil in a heavy saucepan or pot, then add the dal and bay leaves. Cook partially covered over high heat for 30 to 40 minutes. (Remove any froth that collects on the surface.) Then lift the cover, stir the dal several times, and lower to a simmer.

Peal the tomatoes, cut each one into 8 wedges, and add to the dal with the butter. Replace the cover and let the dal simmer while you prepare the seasonings.

Heat the ghee in a small saucepan and fry the cumin seeds. Let them fry for a few seconds, then add the grated ginger, asafetida, and grated coconut. Fry this mixture for 1 or 2 minutes, stirring constantly. Now pour the ghee and spices into the cooked dal along with the sugar and the molasses. Stir well and simmer for 5 more minutes before serving.

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Old May 22nd, 2008, 09:38 PM   #26
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OYSTER BISQUE
1 TBSP BUTTER
1 TBSP FLOUR
4 C MILK, SCALDED
½ C FINELY CHOPPED CELERY
1 SMALL GREEN PEPPER, SEEDED AND FINELY GROUND
SALT
PEPPER
1 QRT OYSTER, GROUND THROUGH A MEAT GRINDER WITH THE LIQUID INCLUDED
WORCERSTERSHIRE SAUCE
1. Melt the butter in a saucepan and blend in the flour. Gradually whisk in the milk and bring the mixture to a boil, stirring constantly.
2. Add the celery, green pepper, salt and pepper.
3. Add the ground oysters and heat through , but do not boil. Add Worcestershire sauce to taste.
Serves 4
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Old May 27th, 2008, 05:16 PM   #27
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Default lazy man's beef stew

2 lbs stew beef cubed
1 1/2 cups frozen peas, corn
1 finely chopped onion
4 or 5 stalks chopped celery
6 potatoes cubed
1 can stewed tomatoes
3 cups of water
2 beef bullion
1 tbspn cornstarch

get up a few minutes early for work in the morning. (15-20)
mix the water, bullion, corstarch, set aside. brown the beef in a skillet.
mix all the veggies with the meat into a crock pot. pour in the bullion/water cornstarch mix. turn the nob to low. go to work for 8 or 10 hours. come home, get a bowl and a spoon, eat dinner. dip a biscuit or 2 for maximum effect.

laugh if you want too, but i use the crock pot alot in the summer time, so i don't heat up the house with the oven/stove.
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Old June 2nd, 2008, 09:09 PM   #28
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YOGURT & SPINACH SOUP

INGREDIENTS
2 1/2 C CHICKEN STOCK
SALT & PEPPER
SCANT 1/2 C LONG GRAIN RICE, RINSED AND DRAINED
4 TBSP WATER
1 TBSP CORNSTARCH
2 ½ C LOW FAT PLAIN YOGURT
3 EGG YOLKS, LIGHTLY BEATEN
JUICE OF 1 LEMON
GENEROUS 1 C FRESH YOUNG SPINACH LEAVES, WASHED AND DRAINED
CRUSTY BREAD, TO SERVE

1. Pour the stock into a pan, season to taste with salt and pepper, and bring to a boil. Add the rice and let simmer for 10 minutes, until barely cooked. Remove from the heat.
2. Combine the water and cornstarch to make a smooth paste.
3. Pour the yogurt into the a separate pan and tir in the cornstarch paste. set over low heat and bring slowly to a boil, stirring with a wooden spoon in one direction only. This prevents the yogurt curdling on contact with the hot stock. When it has reached boiling point, stand the pan on a heat diffuser and let simmer gently for 10 minutes. Remove the pan from the heat and let cool slightly, then stir in the egg yolks.
4. Pour the yogurt mixture into the stock, add the lemon juice and stir to blend thoroughly. Keep warm, but do not let boil.
Blanch the spinach in a pan of lightly salted until softened, but not wilted. Drain well, then stir into the soup. Let the spinach warm through. taste the soup and adjust the seasoning. If necessary. Serve in wide, shallow soup plates, with hot, fresh crusty bread.
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Old June 4th, 2008, 04:21 PM   #29
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this is one I just sent my friend that does eat this, so might be some here as well.

VENISON SOUP
1 LB STEWING VENISON PLUS BONES
1 THIN SLICE CANADIAN BACON
1 STALK CELERY, CUT INTO 3 PIECES
1 MED ONION, QUARTERED
1 Y INCH CARROT
Bouquet GARNI (3 SPRIGS PARSLEY, 1 BAY LEAF, AND ½ TSP DRIED THYME)
¾ TSP MACE
6 C. WATER
1 TBSP BUTTER
1 TBSP FLOUR
½ C PORT
SALT
PEPPER
RED CURRANT JELLY (OPTIONAL)

1. Put everything, except butter, flour, port and jelly into a large pan.
2. Simmer for about 2 hours until the venison is cooked (the time depends on the age of the venison).
3. Skim and strain the soup. Pick a few nice pieces of meat out of the strainer and keep them warm; put the rest of the meat, with out skin, bones etc, back into the soup and mash in a blender or push through a food mill.
4. Bring back to a boil, turn the heat down a little, and add the butter and flour, which should be mashed together in little knobs. Keep stirring as you do this, and the soup will thicken smoothly after about 4 to 5 minutes; it should not boil hard, but simmer.
5. Add the port wine and the pieces of venison. Correct the seasoning with salt and pepper, adding a little red currant jelly if you like. As with all venison dished, this soup should be served very hot, very hot soup plates.
Yield: 6 servings.
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Old June 4th, 2008, 10:07 PM   #30
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LEMON AND EGG SOUP

¾ C BROWN OR WHITE RICE
6 C. CHICKEN STOCK
6 TBSP FRESHLY SQUEEZED LEMON JUICE, DIVIDED
3 LARGE EGGS
2 tsp DRIED OREGANO
SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
LEMON SLICES AS DESIRED, FOR GARNISH

1. Rinse the rice if desired. Bring the chicken stock to a boil in a large saucepan. Add the rice and 4 Tbsp lemon juice. Return the soup to boiling, reduce the heat, and simmer, uncovered until he rice is tender (10 to 15 minutes). Remove 1 ½ c of the soup and set aside.
2. In a large bowl, use an electric mixer to beat the eggs until they are fluffy. Beat in the remaining 2 tbsp of lemon juice. Whisk in the reserved 1 ½ c soup.
3. Pour the egg and soup mixture back into the saucepan, whisking continuously to thicken. Cook for 5 more minutes to give the flavors a chance to blend. Stir in the dried oregano. Taste the season with salt and pepper if desired. serve hot with lemon wedges.
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Old June 25th, 2008, 04:58 PM   #31
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PHO (VIETNAMESE BEEF SOUP)
4 LBS BEEF SHIN WITH BONES OR 2 MED OXTAILS, CUT UP
1 MED ONION, UNPEELED
5 SLICES FRESH GINGER
1 PIECE STAR ANISE
1 TSP SALT
2 ½ TBSP BOTTLED CHINESE
FISH SAUCE
1 BUNDLE MEDIUM CHINESE VERMICELLI
BOILING WATER
½ LB LEFTOVER COOKED
SIRLOIN (OR BEEF TENDERLOIN OR EYE CHUCK), THINLY SLICED
3 SCALLIONS, CHOPPED
FRESH CORINADER SPRIGS
PEPPER
FRESH CHILIES, SLICED

1.Boil beef (with bones) or oxtails in 3 qrts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
2. Broil onion until flesh is soft, turning often. Peel.
3. Add onion, ginger, anise, salt and fish sauce to beef broth just before it has finished simmering.
4. Also just before beef broth finishes simmering, drop vermicelli into a pot of boiling water. Cook 8 minutes, remove from the water, rinse in cold water, and drain.
5.Divide vermicelli into 3 equal portions and place in 3 individual serving bowls.
6. Divide beef into 3 equal portions and place on top vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh coriander sprigs.
7. Strain broth, reserving beef and flavorings. Pour 1 c broth over contents of each bowl. Sprinkle with pepper and chilies. Serve immediately. Reserved beef, flavorings, and extra broth can be eaten separately.

3 servings
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Old August 9th, 2008, 01:00 AM   #32
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CREAM OF ARTICHOKE SOUP WITH CRUSHED HAZELNUTS
4-6 ARITCHOKE BOTTOMS, DEPENDING UPON SIZE
1/3 C HAZELNUTS
4 C RICH FAT-FREE CHICKEN STOCK
3 TBSP RICE FLOUR
6 TBSP COLD WATER
½ C HEAVY CREAM
1 TBSP DRY SHERRY (OPTIONAL)
1.Remove the top inch and the stem from the artichokes and snip off the prickly tip of the leaves. Cook in boiling water with a tsp of lemon juice for about 40 minutes until a leaf pulls off easily. Remove with tongs and drain upside down on paper towels.
Blanch the hazelnuts in salted water for 10 minutes. Rinse in cold water. Spread on a baking sheet for 10 minutes in 250f oven.
Remove the leaves and scoop out the choke from the artichoke. You will only need the bottoms.
Place the bottoms in a pan containing in the chicken stock.
Crush the hazelnuts in a blender or food processor or put them in a food grinder. Add to the stock and simmer for ½ hour.
Spin the soup in a blender or food processor and return to the pan.
Mix the rice flour with the cold water, stir into the soup, gradually bringing it to a boil. Reduce the heat and simmer 15 minutes.
Season to taste with salt and pepper and stir in the cream and sherry, if desired. Serve in bouillon cups.
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Old August 9th, 2008, 01:06 AM   #33
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This is from Café Budapest, in Boston: which I have never had the privilege, but do look forward to at least trying this nice addition to our list of soups for Skatelog.
CHILLED CHERRY SOUP A LA BUDAPEST

3 LB CANS PITTED TART CHERRIES
WATER
1 2 INCH PIECE OF CINNAMON STICK
6 CLOVES
6 WHOLE ALL SPICE
1 SLICE LEMON
½ C SUGAR
1 PINCH SALT
1 TBSP FLOUR
1 PINT MED CREAM
HALF BOTTLE OF DRY RED FRENCH MEDOC WINE
WHIPPED CREAM

1. Put 2 cans of cherries with their juice in a large saucepan.
2. Drain the juice from the third can. Pour the juice only into the pan.
3. Add 1 can full of water
4. Add the cinnamon stick, cloves, all spice, lemon and sugar. Bring slowly to a boil.
5. Whisk the flour and cream together in a bowl until completely blended. Add to the cherries.
6. Add the wine and bring the soup again to a boil, whisking constantly.
7. remove from the heat and let cool. Chill in the refrigerator.
8. Serve the soup in individual cups or small bowls. Garnish each serving with a little whipped cream. A single cherry on the chipped cream and a dusting of finely chopped parsley may also be added if desired.
This refreshing soup makes a pleasant beginning to a meal, winter or summer. It can be made in advance. It will keep in the refrigerator for at least 2 weeks
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Old September 19th, 2008, 12:30 AM   #34
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Carbonada en Zapallo

Beef Stew in Pumpkin Shell



Ingredients: 1 10 pound Cinderella or Cheese pumpkin
3 tsp. Olive oil
1 lb. Beef chuck or stew beef cut into 1" cubes
1 Small yellow onion, peeled and chopped
1 Green Bell Pepper, stemmed, peeled, and chopped
2 Plum tomatoes, peeled, seeded, and chopped
1/4 tsp. Oregano
1 Bay Leaf
1 clove Garlic
2 cups Beef Stock
to taste Salt and freshly ground pepper
2 Sweet potatoes, peeled and cubed
2 Russet potatoes, peeled and cubed
1 cup Fresh or frozen corn
2 Fresh peaches, peeled, pitted, cubed. Or, 4 canned peach halves, drained, cubed.

Pre-heat oven to 375 degrees.
Cut open the lid of the pumpkin. Clean out the inside, removing and discarding seeds and strings.
Replace lid on the pumpkin and place on a sturdy cookie sheet. Bake about 45 minutes, until just tender when pierced with a knife or fork.
While the pumpkin is baking, heat oil in a large soup pot over medium-high heat. Brown beef on all sides, then transfer it to a bowl, using a slotted spoon so the oil will drain.
Reduce heat to medium. Add garlic, onions, and pepper. Cook until soft, about 10-15 minutes, stirring frequently.
Add beef, tomatoes, beef stock, and all spices. Season to taste with salt and pepper.
Bring soup to a boil, then reduce heat to medium-low. Cover and simmer for 40 minutes.
Add potatoes and cook for 20 minutes.
Add corn and cook another 10 minutes.
Spoon soup into the pumpkin and bake for another 30 minutes.
Remove from oven.
Carefully transfer the pumpkin to a serving platter, and place on the diner table.
Serve soup into bowls directly from the pumpkin.

Note: Cheese or Cinderella pumpkins are recommended, as others may collapse while baking. If these are not available, look for hardshelled varieties with thick shells
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Old September 30th, 2008, 05:52 PM   #35
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gals from Ohio


Pumpkin Soup with Curry

1/2 c. onion, chopped
2 T. butter
2 T. all-purpose flour
1 t. curry powder
3 c. chicken broth
15-oz. can pumpkin
12-oz. can evaporated milk
1 T. honey
1/2 t. nutmeg
salt and pepper to taste

In a large saucepan over medium heat, cook onion in butter until softened. Add flour and curry powder; cook and stir for about 2 minutes. Whisk in broth. Bring to a boil; add remaining ingredients. Simmer until heated through, about 20 to 30 minutes. Serves 6
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Old October 8th, 2008, 12:15 AM   #36
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Caldo verde
Kale and sausage soup
Portugese
1 large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons olive oil
6 large potatoes
2 quarts cold water
1 pound chorizo or similar sausage
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 lb. kale, chopped
1. Saute the onion and garlic in three tablespoons of oil. Add potatoes and sauté for five minutes. Add water, cover, and boil gently for 20 minutes until potatoes are falling apart.

2. Meanwhile, chop and fry the sausage in a skillet and drain, then add the kale, remaining tablespoon of olive oil, salt and pepper, and simmer for five minutes. Stir sausage and kale into pot of boiled potatoes. Cook for about 20 more minutes and serve with dark bread.
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Old October 25th, 2008, 12:32 AM   #37
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CARROT BISQUE

6 C. (1 liter + 480 ml) water or vegetable broth
1 3/4 lbs. (.8 kg) carrots, peeled and sliced
1 1/2 lbs. (.7 kg) russet potatoes, peeled and cut into large chunks
1 small sweet potato (about 8 oz. or 230 g) peeled and cut into chunks
1 medium onion, chopped
1/3 C. (80 ml) water

1 bunch fresh dill, minced
1 T. + 1 t. lemon juice
1 1/4 t. salt or to taste

Garnish


2 large cloves garlic, minced
3 T. fresh parsley, chopped
1 to 2 T. fresh chives, minced
3 T. fresh sorrel, minced (optional)
Croutons
1 C. (240 ml) kosher chardonnay wine

Combine the water, carrots, russet potatoes, and sweet potato in an 8-quart (2 liter) stock pot. Cover and bring to a boil over high heat. Turn heat down to medium and simmer until vegetables are tender, about 15 minutes.
While carrots and potatoes are cooking, sauté onion in water in a medium skillet. Cook until transparent and soft, about 4 to 5 minutes. Transfer to a food processor or blender.
Add carrots, potatoes, and onions and their liquid to food processor or blender in batches. Puree completely and return to stock pot. If you prefer a smoother puree, use the blender instead.
Measure 3 T. minced dill into a small bowl, and set aside for garnish. Add remaining dill to stock pot along with lemon juice and salt. Adjust seasoning if needed.
For the garnish, combine the garlic, parsley, chives, and sorrel together in the bowl with the reserved minced dill. Pass the bowl around the table for guests to sprinkle a little into their soup. Serve the croutons in a separate bowl, and pour the wine into a small pitcher to serve at the table as additional soup accompaniments. Serves 6 to 8
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Old October 29th, 2008, 06:16 PM   #38
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TURKEY SOUP WITH HERBED DUMPLINGS

1 tablespoon vegetable oil
1 turkey breast with skin and bone, about 2 1/4 pounds (see Note)
1 large onion
2 medium carrots
2 medium celery ribs with leaves
1 teaspoon poultry seasoning or 1/4 teaspoon each dried thyme, sage, rosemary, and marjoram
2 cups Easy Baking Mix or use store-bought biscuit mix
2/3 cup milk
2 tablespoons chopped fresh parsley

Prep
Chop onion into 1/2-inch dice. Cut carrots into 1/2-inch dice. Cut celery ribs into 1/2-inch dice; chop leaves.

Heat oil in soup pot over medium heat. Add turkey breast, skin-side down, and cook until skin is golden brown, about 5 minutes. Remove from pot. Pour out all but 1 tablespoon fat from pot. Return to medium heat and add onion, carrots, and celery. Cook, stirring often, until vegetables soften, about 5 minutes.

Return turkey to pot and add 6 cups water. Bring to a boil, skimming off foam that rises to surface. Stir in poultry seasoning. Reduce heat to medium-low and simmer until thermometer inserted in thickest part of turkey reads 165°F, about 50 minutes. Transfer turkey to cutting board. Cut meat into bite-sized chunks, discarding skin and bones. Return meat to soup.

Mix biscuit mix, milk, and parsley in medium bowl to make sticky dough. Drop by heaping dessertspoons into simmering soup to make 12 dumplings. Simmer uncovered for 10 minutes. Cover tightly and cook until dumplings are cooked through, about 10 minutes more. Serve hot.
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Old October 29th, 2008, 06:21 PM   #39
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Crab Bisque

6 tablespoons (3/4 stick) unsalted butter
1 large onion, finely chopped
1 medium celery rib, finely chopped
1/3 cup plus 1 tablespoon all-purpose flour
Two 13 3/4-ounce cans reduced-sodium chicken broth
Two 8-ounce bottles clam juice
1/2 cup dry sherry
1 1/2 tablespoons tomato paste
1 pound fresh crabmeat, picked through for cartilage and shells
3/4 cup heavy cream
Salt and hot red pepper sauce, to taste
Chopped fresh parsley, for garnish
Melt the butter in a large saucepan over medium-low heat. Add the onion and celery and cover. Cook until the vegetables are tender but not browned, about 10 minutes. Stir in the flour. Cook, uncovered, stirring often, without browning the flour, for 1 minute.

Gradually whisk in the broth, clam juice, sherry, and tomato paste. Bring to a boil over high heat. Reduce the heat to low and partially cover the saucepan with the lid. Simmer, stirring often, until the bisque is lightly thickened, about 10 minutes. (The bisque can be prepared up to this point 1 day ahead, cooled, covered, and refrigerated. Reheat to simmering before proceeding. If the bisque is too thick, thin with additional chicken broth.)

Add the crab and the cream, increase the heat to medium, and cook just until very hot--do not boil. Season the bisque with the salt and hot sauce. Serve hot in soup bowls, sprinkling each serving with parsley.
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Old November 7th, 2008, 12:06 AM   #40
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Hearty Potato Soup

2 T. butter
1 onion, chopped
2 14-1/2 oz. cans chicken broth
6 potatoes, peeled and cubed
2 T. all-purpose flour
2 c. milk
salt and pepper to taste

Melt butter in a large soup pot over medium heat; add onion and cook until tender. Add broth and potatoes; bring to a boil and simmer until potatoes are tender. In a medium bowl, stir flour into milk until completely mixed; add to soup and cook until thickened. Add salt and pepper to taste. Serves 4.
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