Posted on 12/30/2020 5:45:34 PM PST by Jamestown1630
I’ve never used mustard greens in anything - but it sounds interesting.
I make a ‘green soup’, and may try substituting some of the kale for mustard greens. Thanks!:
https://freerepublic.com/focus/f-chat/3259353/posts
We do the same recipe with Kale, we just finished some!!
There are some great soup recipes here. Hope everyone has a great New Year.
https://www.epicurious.com/recipes-menus/cozy-soups-for-your-warming-pleasure-gallery
8 medium onions, cut "apple-style" into eights
2 10oz cans of beef stock
10 oz apple cider
3 tbl butter
2c Fontina cheese (or your preference)
4 slices toasted French bread
Separate onion "wedges" into petals and add to large heavy skillet along with butter. Cook covered over low heat until caramelized. (It takes longer than you think, probably over 30 minutes.) Stir occasionally. Add the stock and cider to onions and simmer for 30 minutes over low heat. (My friend added apple cider vinegar...don't do that!) Portion into oven-proof bowls, float a slice of bread and cover with equal amounts of cheese. Broil until lightly browned and bubbly. Serve immediately. (Report back how many people say: "There's a subtle difference in this, but I like it!" The cider does make a difference!)
I LOVE French onion soup so much. I rarely have it, but your recipe may change that ; )
pelmeni press - inexpensive and quick way to make dumplings, you just need a rolling pin
a cold soup best in summer when the tomatoes are ripe.
this isn't working out too good. I will scan my cards and drop them here tomorrow Happy New Year to all. We have a rib roast in the oven!
Okay: Italian lentil soup
1)cook a 1 lb. bag of lentils until ready to eat. I use chicken stock in place of water.
2)brown a 1 lb. of sweet or hot Italian sausage with about 5 cloves of smashed garlic in about a 1/4 cup olive oil. (Tonight I am also adding small cubes of carrots in the sautee. Add pepper & some salt....your broth will have salt.)
3)add your cooked lentils. I take a potato masher so about 1/2 the lentils are smashed. Adds a nice thickness.
4)add 1 large can tomatoes. I like crushed, but use your preference....whole, diced, pureed, etc.
5)add broth to thickness you desire. I add 2 bay leaves (when I was young whoever got the bay leaf got to make a wish!)
6)taste for seasoning. Let simmer for about an hour.
7)a half hour before you eat cut up a couple handfuls spinach & I like to add a pour of dry sherry.
8)this dish is very forgiving & makes a lot.
You all have given me so many wonderful ideas & recipes that it’s a pleasure to be able to share one.
Did you say rib roast? I am on my way......
Just a 5 pounder and we will make stroganoff with the leftovers. We get our beef from the local butcher/slaughterhouse in the back. They cut, season and bag it. Always perfect and not very expensive. Having roast garlic mashed potatoes and peas and a couple roasted onions. Wish we did have someone to invite! Also homemade gravy from the au jus. Probably will not make it up til midnight. Tradition to watch a couple Hope/Crosby road pictures. Road to Morocco is always one of them.
that sounds absolutely delicious.
Easy Avgolemono Soup
PREP Boil cup water, 1/2 c raw rice; simmer tender 20 min.
METHOD Heat/whisk 10.75 oz can condensed cream of chicken soup, 1 1/4 c milk.
JUST BEFORE SERVING, Add cooked rice; heat thru. Add 2 oz lemon juice slowly til subtle lemon taste develops.
SERVE warm with French rolls, pots of honey-butter. Sprigs of dill, lemon wheels garnish.
====================================
CHEF NOTES: Don't use instant rice; best results w/ Riceland's Extra Long Grain,
FRESH-squeezed lemon juice, 1% (or creamier) milk, lots of fresh cracked pepper.
ING 64 oz chicken stock 1⁄2 lb fresh mushrooms, chopped, sauteed 3 shallots, finely chopped 1⁄2 cup butter
1⁄2 cup flour maggi seasoning, to taste salt, to taste white pepper, to taste 1⁄2 pint light cream
DIRECTIONS heat chicken stock until it is well simmered. Add the sauteed mushrooms and chopped shallots. Separately make a roux w/ melted the butter, adding the four, stirring until well blended. Cook til it has the aroma of toasted almonds. Pour the roux into the chicken stock to obtain a veloute of light consistency. Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.
SERVE in cups. Top with drizzle of h/cream, dill sprig....or top w/ tsp whipped h/cream and a sprinkle of paprika.
Lentil soup update:
1) I don’t drain the drippings from the sausage.....adds excellent flavor.
2)I did my carrot cubes in olive oil in the oven. Adds richer flavor.
GARLIC KNOTS are great to serve w/ soup. The first step is to buy a tube
of pizza dough. A real time-saver rather than making the dough yourself.
GARLIC KNOTS
Slice pizza dough into strips; place the strips flat on pan. Tie into knots, tucking ends under.
Now brush w/ combined butter, minced garlic, herbs and Parm. Bake golden.
NOTE Reserve some herb butter for a second brushing before serving hot out of the oven.
LOL! He’s adorable.
That sounds very good! I will try it - I like lentils more than I like beans ;-)
Your address is......I am salivating.
I’m going to try this - it’s exactly my speed right now. (I tried doing this soup from scratch a few months ago, and it didn’t turn out well. I must have done something wrong...)
I remember you and I drooling over the Amalfi Coast a while back, and recently I found a video channel by a couple who live in Positano - the photography - especially pics of Food! - is luscious:
http://www.youtube.com/watch?v=Rj9HG6oNLj0
Yes! The cider is what really interests me. Will save!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.