Posted on 10/05/2016 4:46:42 PM PDT by Jamestown1630
You’re added!
Sorry, I can’t help it :-)
G’nite!
-JT
Fish Soup
Sweat your Mirepoix (two parts onion, one part each celery and carrot) in a little oil. (Olive is traditional according to Nono but any oil works in a pinch)
When they are tender add in four mashed garlic cloves and four mashed anchovies, cook for another minute.
One large or two small cans of chopped tomatoes with the juice, two bottles of clam juice and about a cup of white wine. Add bay leaf, sprigs of thyme and parsley and a strip of orange zest. I like to tie them together in a bit of cheesecloth. Bring to a simmer and let cook for about a half hour minimum.
Now put in about a pound of potatoes. I like using the little redskins quartered. Simmer for another half hour or until potatoes are tender.
Now the fish, any firm white fish will do, about a pound. Bring the soup back to a simmer and cook for another five minutes or until fish is done. A brisk stir will break the fish apart. Take out the herb packet before serving, add salt and pepper to taste.
Serve with chopped parsley.
You can make this ahead of time and heat up, just do not add in the fish. Once the fish is in it does not keep well.
My wife does not like excessive sugar, so I will try to go on the shy side of things.
http://www.1001recipes2send.com/Entrees/Pork/650-Ohio_Farmhouse_Sausage_Chili.shtml
I use sage sausage and add a clove of garlic. I omit the celery and extra sage and swap out the molasses for a 1 1/2 teaspoon dark brown sugar and add chili powder to taste, usually 3 tablespoons or so. I use ancho chili powder. The first time I ever had sausage chili was at Bob Evans Farm in Rio Grande, OH. back in the late 60s. For serving I put Tabasco, grated white cheddar cheese, sliced green onion, sliced black olives, and sour cream on the table for toppings. This is good with a wedge of cornbread!
I always say...if taste is in doubt, add a couple shakes Sriracha or hot sauce.
Punches up the flavor-—turning a bland dish into a toothsome treat.
Yum......
Cream cheese and pumpkin baked in a cake...... what could possibly go wrong?
Yes, it’s probably a standard amount, but seeing it written as a pound threw us ;-)
Sugared Cranberries
METHOD Stir/dissolve 1/2 cup ea/water sugar over med flame 2-3 min.
Stir in/coat well 12 oz bag fresh cranberries.
Liftout to wire rack; let dry 1-2 hours.
FINAL Working in batches, roll in 1 1/2 cups sugar until well coated.
Let dry on counter 1-2 hours.
You are a wealth of information, JT!
Nice!
No, I’m very good at Google ;-)
I love autumn and butternut squash recipes, so have been looking for ways to use it. This is a good recipe.
Squash Risotto with Bacon and Leeks
By Andrew Zimmern
Creamy, comforting and oh so satisfying, I love this butternut squash risotto. It’s also an easy way to feed a crowd. For a twist, try adding fresh steamed clams and their juices in place of half the stock. SERVINGS: 4 TO 6
Ingredient
2 tablespoons olive oil
3/4 pound diced butternut or acorn squash
2 ounces smoked bacon or pancetta, diced
2 leeks, diced whites and pale green parts only
3 sprigs fresh marjoram
1 1/2 cups arborio rice
1 cup white wine
5 (approximately) cups chicken stock, preferably homemade
1/2 cup of the best aged pecorino Romano you can get your hands on, grated
Instructions
Bring stock to a simmer in saucepan and reserve hot.
Place a large heavy sauce pan over medium heat, add the oil and when aromatic add the bacon, leeks, marjoram, and half the squash.
Cook until leeks are tender, about 10 minutes. Add the rice and stir to combine. Add the wine and cook, stirring, for 2 to 3 minutes, or until the wine has evaporated.
Reduce heat to medium-low. Add the stock, waiting for the liquid to evaporate before adding each ladle-full.
Add the remaining squash when you’ve gone through half of the stock. Stir, and continue adding the remaining stock one ladle at a time until rice is tender, about 35 to 40 minutes total cooking time.
Season with salt and pepper and stir in the cheese. Serve with a great side salad.
This is another favorite at our house.
http://cooking.nytimes.com/recipes/1016103-butternut-squash-polenta-with-sausage-and-onion
I had to look it up. I didn’t know it had a fancy name! :0) I use onions, celery, garlic and tomatoes whenever I brown meat and add it to the majority of my soup bases. I’ll throw shredded zucchini in there, too, when the garden is producing. I save the carrots for specific recipes. The kids don’t care for carrots in their taco meat. Ha! I keep bags of frozen chopped celery and onions in the freezer to help me get meals on the table quickly. I don’t follow recipes on a regular basis. I just throw stuff together and hope for the best because I never seem to have the exact ingredients on hand.
Love pumpkin cheesecake. I would cut the brown sugar down though to maybe 1 cup. 1 lb seems like a lot.
I thought of JT watching Pioneer woman shop for items for a wedding gift basket in a kitchen tool store. She’d stop then make a dish using some of the items.
For the kitchen torch she did something really nice for fall holiday tables. She cut a plump Sunkist orange in half-—then sprinkled the cut side w/ granulated sugar. She then bruleed it til the sugar melted and browned a bit.
A nice starter for a fall holiday breakfast.
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