[ViLaLuz]

Never heard of peanut soup. Sounds good.

[Mark]

Just so I can check these out.

http://www.washingtonpost.com/pb/recipes/virginia-peanut-soup/14444/

http://www.freerepublic.com/focus/f-news/1462701/posts

[Roos_Girl]

I would love a restart of the cooking thread.

I don’t know about the “correct” marks, but my mom has a ton of that old Phaltzgraf in that pattern. She’s since gotten newer stuff, but probably has all those old settings boxed away somewhere. I always loved it.

[kalee]

Peanut soup is the traditional first course for our Thanksgiving dinner. If it were not on the menu there would definitely be complaints from those eating. We garnish it with a dollop of unsweetened whipped cream and a sprinkling of chopped peanuts. There is also a creamer with good bourbon available on the table so that adults who wish may add some to their soup. Delicious!

Sorry I am not familiar enough with the china to be of any help. I know the pattern when I see it, but do not know about the manufacturer’s marks.

[outofsalt]

Found this by searching, “Phaltzgraff Yorktowne”

http://www.nancyscollectibles.com/augnewsletter.html

[kalee]

PS If you restart the cooking threads and compile a ping list please add me! I miss the old list!

[catnipman]

Catnipman’s Oyster Stew

11/27/2014

Ingredients

6-8 10 oz jars FRESH west coast oysters and liquor (cut in half if medium size and in thirds if very large in size.

4 large Russet potatoes cut into 5/8 inch cubes, leaving skin on

6 large celery stalks, medium diced (split stalks before cross-cutting)

½ very large white onion, VERY finely diced

1 bunch fresh Scallions, diced finely (reserve green parts for garnish, braise the rest with the white onion)

1/3 stick butter

1 pint half and half

1 cup fresh heavy table cream

10 strips center cut bacon, cooked crispy and then crushed by hand into bits

½ tsp ground Cayenne pepper

½ bunch fresh parsley very finely chopped

2 tsp ground Paprika pepper

2 Tb thickener (wheat flour or Honeyville Blanched Almond Flour)

Freshly ground black Tellicherry pepper for sautéing

Fresh ground whole nutmeg for garnish

Preparation

Strain oysters and put oyster liquor in stew pot. Cut oysters, preserving additional liquor and add that to the pot too. Add Cayenne pepper, parsley, diced onion and crispy bacon pieces to pot and bring to simmer, allowing this mixture to simmer while you sauté the celery and potatoes.

Sauté celery and potatoes separately in a bit of Avocado oil, sprinkling some black pepper on top of each to start with. Potatoes are done when firmly chewy but not crunchy. Celery should still be a bit crunchy.

Add sautéed celery to pot for a few more minutes of cooking, but don’t overcook celery as you want it to be firm.

Now add potatoes, cream, butter, and half & half, quickly bringing mixture to boil again. Immediately add thickener (wheat flour or Almond flour) and stir until thick. (Wheat flour should first be mixed with a small amount of liquid before adding.) Add oysters to pot, stir 30 seconds, reduce heat, and dish up immediately! Garnish with green scallion pieces and a bit of freshly ground nutmeg and serve!

[Ezekiel]

That peanut soup looks good, but I think I will alter it from the get-go. I’ll sub out a can of lite coconut milk + water for the vegetable broth, and a glob of yellow curry paste for the salt. That and some turmeric and more curry. Might need some caraway and cumin as well. That ought to do it.

Immersion blender for the win.

Thanks for the inspiration!

[concentric circles]

KING'S ARMS TAVERN PEANUT SOUP

1 med. onion, chopped
2 ribs of celery, chopped
1/4 c. butter
3 tbsp. all-purpose flour
2 qts. chicken stock or canned chicken broth
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped

Saute the onion and celery in the butter until soft but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from the heat and rub through a sieve.

Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot but do not boil. Serve, garnished with chopped peanuts.

[leapfrog0202]

I’d like to be on the ping list. Or if you need help keeping a ping list, I’d be happy to help, thanks.

[Trillian]

I miss the old cooking threads too! I would love to see them started back up again.
I'm picky about what I like peanuts/peanut butter in. I don't know if I would try that soup.

Here's a recipe my daughter wants to try with me:

Flourless Chocolate Cookies
These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!
Yield: 20-22 cookies
Ingredients:
2 cups finely chopped walnuts
4 egg whites
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup mini chocolate chips
Directions:
1. Chop walnuts, then lay on a baking sheet and bake in a (preheated) 350*F oven for 6 minutes. Allow to cool.
2. Prepare two baking sheets by lining with parchment paper or a Silpat type liner, and set aside.
3. In the bowl of an electric mixer (or use an electric hand mixer) beat egg whites until they are well combined, white and foamy, but are not stiff (about 2 minutes on medium-low speed). Add vanilla.
4. In a medium bowl combine the powdered sugar, cocoa, salt, walnuts and chocolate chips. Stir to combine.
5. Add the bowl of dry ingredients to the bowl of beaten egg whites and stir with a spatula just until well combined. The batter will look similar to a brownie batter.
6. Use a 2 tablespoon sized cookie scoop to scoop mounds of batter onto the prepared baking sheet. Space the batter several inches apart (6 cookies per baking sheet).
7. Bake cookies in a (preheated) 350* oven for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove baking sheet from oven and allow cookies to cool on the baking sheet at least 3-5 minutes. When the cookies have cooled, pull up one end of the parchment paper or Silpat and gently peel the liner off of each cookie. Move the cookies to a cooling rack.

I'm not sure how this flourless cookie will taste, but I'm willing to give it a try after looking at the picture here: Flourless Chocolate Cookies

[logitech]

Glad to hear of a new cooking thread. Hope we did not lose the links to all those great recipes. You can ping me

[Eric in the Ozarks]

Add me to you cooking list.

[mrs. a]

Could you please add me to the ping list?

And for finding china patterns, Replacements.com is your friend!

http://search.replacements.com/texis/search/?order=ClientCount-d,PieceOrder-a&query=yorktowne

[mrs. a]

Could you please add me to the ping list?

And for finding china patterns, Replacements.com is your friend!

http://search.replacements.com/texis/search/?order=ClientCount-d,PieceOrder-a&query=yorktowne

[locountry1dr]

Please add me to the ping list - thank you!

[Nea Wood]

Please add me to the ping list! Thank you.

[SamAdams76]

I was just at one of those Texas Roadhouse restaurants where they have peanuts in the big barrel and they allow you to toss peanuts to the floor. I’m thinking I can grab a few handfuls of peanuts from there and try out this peanut soup recipe. Maybe I can get Texas Roadhouse to put peanut soup on their menu - being that they have so many peanuts at their disposal.

[sockmonkey]

Add me to the ping list, please. Thx.