1hooper
UpInClass Steward
Posts: 6,729
|
Dinner
Mar 30, 2020 14:46:27 GMT -5
Post by 1hooper on Mar 30, 2020 14:46:27 GMT -5
Making this chicken stew tonight. Or something close to it I hope because it has to last 2 days. www.cookingclassy.com/chicken-stew/Maybe HaloChef and others will chime in with some recipes.
|
|
|
Dinner
Mar 30, 2020 15:12:54 GMT -5
Post by phlierfreak on Mar 30, 2020 15:12:54 GMT -5
looks good plus you have plenty of thyme on your hands.
|
|
1hooper
UpInClass Steward
Posts: 6,729
|
Dinner
Mar 31, 2020 12:42:33 GMT -5
Post by 1hooper on Mar 31, 2020 12:42:33 GMT -5
Recommended. Don't forget some crusty bread.
|
|
|
Dinner
Mar 31, 2020 14:01:17 GMT -5
Post by elkurzhal on Mar 31, 2020 14:01:17 GMT -5
|
|
gam
UpInClass Member
Posts: 1,004
|
Dinner
Mar 31, 2020 22:11:37 GMT -5
via mobile
Post by gam on Mar 31, 2020 22:11:37 GMT -5
Here’s one for ya, Hoop. Given my self-imposed dietary choices I make soups nearly everyday. I had an idea, googled, took one and modified it to my tastes. Of course, you know me, so nothing is really measured.
I’m guessing the pot I use is about 4 quarts. Start By making a small roux. I use olive oil and corn starch. Not sure it’ll brown, but not necessary, just let it ball up and soak up all the olive oil. I use Better than Bouillon so I add water and start simmering while stirring. It’ll thicken a bit. I shoot for a watery broth with some body. Along the line I add the bouillon paste and some tahini. If you’re using broth, use that instead of water. Add in some lemon juice. The broth should probably fill 33-40% of the pot.
In a separate pot I start cooking Pic Sweet Spring Vegetables (squash, zucchini, asparagus, etc) but I imagine some other combo would work. Add the vegetables and a can (maybe two) of either cannellini or chick peas. Add in some cut, frozen spinach. Cook up a smallish quantity of quinoa and add that. Freelance as desired. You end up with a light and brightly flavored hearty vegetable soup great for spring/summer.
Notes: The first time I made it, I used a mixture of quinoa and brown rice and that worked fine, but don’t overdo the quinoa/rice as it’ll become a thick mess. This is an easy version without doing it all from scratch, but if you have the time/energy/skill to do it all from scratch, go for it.
|
|
1hooper
UpInClass Steward
Posts: 6,729
|
Dinner
Apr 1, 2020 7:46:40 GMT -5
Post by 1hooper on Apr 1, 2020 7:46:40 GMT -5
Thanks Gam. I've got most of the ingredients in the cupboard or freezer. No spinach though. We finished the pot of chicken stew last night.
|
|
|
Dinner
Apr 1, 2020 14:22:23 GMT -5
Post by halochef on Apr 1, 2020 14:22:23 GMT -5
Here’s one for ya, Hoop. Given my self-imposed dietary choices I make soups nearly everyday. I had an idea, googled, took one and modified it to my tastes. Of course, you know me, so nothing is really measured. I’m guessing the pot I use is about 4 quarts. Start By making a small roux. I use olive oil and corn starch. Not sure it’ll brown, but not necessary, just let it ball up and soak up all the olive oil. I use Better than Bouillon so I add water and start simmering while stirring. It’ll thicken a bit. I shoot for a watery broth with some body. Along the line I add the bouillon paste and some tahini. If you’re using broth, use that instead of water. Add in some lemon juice. The broth should probably fill 33-40% of the pot. In a separate pot I start cooking Pic Sweet Spring Vegetables (squash, zucchini, asparagus, etc) but I imagine some other combo would work. Add the vegetables and a can (maybe two) of either cannellini or chick peas. Add in some cut, frozen spinach. Cook up a smallish quantity of quinoa and add that. Freelance as desired. You end up with a light and brightly flavored hearty vegetable soup great for spring/summer. Notes: The first time I made it, I used a mixture of quinoa and brown rice and that worked fine, but don’t overdo the quinoa/rice as it’ll become a thick mess. This is an easy version without doing it all from scratch, but if you have the time/energy/skill to do it all from scratch, go for it. WOW do not see many use cornstarch/olive oil roux. if i use cornstarch i will mix w/ water and make a smooth paste then add to a simmering soup or stock. i will make my roux w oil or butter. have made roux the cajun way making them very dark and brown! soups sound good. made cream o broccoli the other day. and a vegetable chicken soup also, next is a Lentil soup w/.......hot dogs!
|
|
gam
UpInClass Member
Posts: 1,004
|
Dinner
Apr 1, 2020 14:38:58 GMT -5
via mobile
Post by gam on Apr 1, 2020 14:38:58 GMT -5
Mixing the cornstarch with water would likely have the same effect, it just thickens the broth. Wheat would probably work, as well.
|
|
|
Dinner
Apr 1, 2020 14:45:16 GMT -5
Post by halochef on Apr 1, 2020 14:45:16 GMT -5
here is dinner LOL
|
|
|
Dinner
Apr 2, 2020 18:26:28 GMT -5
Post by halochef on Apr 2, 2020 18:26:28 GMT -5
Mixing the cornstarch with water would likely have the same effect, it just thickens the broth. Wheat would probably work, as well. yes it does. have not view to much w/wheat. corn starch works w/ most any thing. can also soften butter and knead it w/ flour and thicken sauce. use small bits at a time and stir and mix. called beurre manié. also instead of cornstarch one can used flour and water the same way as cornstarch. called White Wash. but needs to simmer or cook a bit longer. i am going to make swiss steak tonite and i will use a butter/ flour roux. will not take much as i will drege the steaks in flour and braise in the stock then thicken the sauce. i make it like a pan sauce. we also chopped carrots-onions-celery and braise the food w/ the vegies and then when done puree the vegies and stock together and that makes a thicken sauce w/ flavor and w/o a starch
|
|
1hooper
UpInClass Steward
Posts: 6,729
|
Dinner
Apr 2, 2020 18:32:32 GMT -5
Post by 1hooper on Apr 2, 2020 18:32:32 GMT -5
Good stuff Gam and Chef. Thanks.
|
|
|
Dinner
Apr 4, 2020 14:09:38 GMT -5
Post by halochef on Apr 4, 2020 14:09:38 GMT -5
one last thing about a roux. one can make a large batch of roux and keep it in the fridge and use it when one needs it. i use to make like 4 pounds of it at one place. baked it in the oven and stirred. every so often. ps Swiss steaks were great. used top round and were very tender. had zucchini saute and rice w red pepper and carrots.
|
|
gam
UpInClass Member
Posts: 1,004
|
Dinner
Apr 4, 2020 18:07:07 GMT -5
via mobile
Post by gam on Apr 4, 2020 18:07:07 GMT -5
Another entry: Greek potato soup. If you’ve never had Greek style potatoes, I highly recommend it. Plenty of recipes online but the way I learned you simply cut each potato lengthwise into 4 wedges. Cut enough to fill a baking dish, add water til about the top of the potatoes then add olive oil, lemon juice, garlic powder, oregano and salt and pepper (again, I don’t measure). Mix well and bake (350 should work). As the potatoes cook, the water will evaporate leaving a thicker oily lemony liquid which is quite tasty. Given my penchant for making soups I decided to take the concept and make a potato soup. Same process but cut potatoes into bite-sized cubes. When the potatoes are cooked empty the entire mixture into a pot, add more water (or broth) and more of the lemon juice, olive oil, oregano and simmer, stirring frequently. You can stop there but I always add other components. The last pot I made I added asparagus, spinach and chick peas making a hearty and tasty potato soup.
|
|
1hooper
UpInClass Steward
Posts: 6,729
|
Dinner
Apr 4, 2020 18:21:02 GMT -5
Post by 1hooper on Apr 4, 2020 18:21:02 GMT -5
Love potato soup. First time I had it was in Myrtle Beach at Greg Norman's restaurant. This is a good recipe that was close to his. www.onceuponachef.com/recipes/potato-leek-soup.htmlWhen my sons in law are here I add cooked bacon! Going to try Gam's next week.
|
|
gam
UpInClass Member
Posts: 1,004
|
Dinner
Apr 4, 2020 18:48:39 GMT -5
via mobile
Post by gam on Apr 4, 2020 18:48:39 GMT -5
Hoop, do you know how to make beer and cheese soup? Add that bacon to that and you have a tasty hit, even if not too healthy.
|
|
1hooper
UpInClass Steward
Posts: 6,729
|
Dinner
Apr 4, 2020 19:08:12 GMT -5
Post by 1hooper on Apr 4, 2020 19:08:12 GMT -5
Have never made it but I'm ready to learn.
|
|
gam
UpInClass Member
Posts: 1,004
|
Dinner
Apr 4, 2020 21:14:44 GMT -5
via mobile
Post by gam on Apr 4, 2020 21:14:44 GMT -5
It’s really just a matter of learning to make and work with a roux. For this you probably want to use flour and (egads) butter. Don’t obsess over the roux though because it’s primary purpose is to add texture and thicken the soup.. I’d start by melting enough butter to cover the bottom of the pot. Add enough flour to soak up most of the butter, stir and create a paste and maybe let it brown a bit. Add 12oz of beer and stir while simmering. The beer/roux should begin to thicken. Some recipes call for heavy cream but half-and-half has alway worked for me. Add the cream/h&h and an 8 oz brick of cheddar. Continue to stir. I always add some onion or green onions. Add bacon, sausage, chorizo or whichever combo that you desire. You can add mushroom, as well. Let it simmer. Continue to stir.
Note, before adding bacon. Etc, if the mixture isn’t thick enough, add a little flour and stir. If too thick, add a bit more cream. Omit the beer, add more broth and cream, add some rice and cooked broccoli and you have a nice broccoli cheese soup.
|
|
1hooper
UpInClass Steward
Posts: 6,729
|
Dinner
Apr 5, 2020 10:33:16 GMT -5
Post by 1hooper on Apr 5, 2020 10:33:16 GMT -5
I can almost taste it.
|
|
|
Dinner
Apr 5, 2020 10:49:18 GMT -5
Post by PonyGirlJCM on Apr 5, 2020 10:49:18 GMT -5
Just put a butt ham in the oven....not because I am a fan of ham.... those who know me are aware when I make that one pea soup is on the way...
|
|
gam
UpInClass Member
Posts: 1,004
|
Dinner
Apr 5, 2020 12:23:53 GMT -5
via mobile
Post by gam on Apr 5, 2020 12:23:53 GMT -5
You know, I’ve tried making French onion soup but never felt like I could do any better than Progresso. Might be time to try again but you end up using an awful lot of onion to make it.
|
|
|
Dinner
Apr 5, 2020 14:10:59 GMT -5
Post by halochef on Apr 5, 2020 14:10:59 GMT -5
You know, I’ve tried making French onion soup but never felt like I could do any better than Progresso. Might be time to try again but you end up using an awful lot of onion to make it. try this saute the onions till carmelized-soft. then a good amount of sherry or port wine. let that cook down and then add your chicken or beef stock and simmer for a while. don't forget the croutons and use swiss cheese instead of provolone or mozzeralla
|
|
|
Dinner
Apr 5, 2020 14:25:18 GMT -5
Post by DoctorDisaster on Apr 5, 2020 14:25:18 GMT -5
Breakfast,lunch and dinner.
|
|
|
Dinner
Apr 5, 2020 14:27:31 GMT -5
Post by halochef on Apr 5, 2020 14:27:31 GMT -5
both are my hero's. have cook books from both. what is interesting to note is Jacque Peppin worked in the kitchen w/ my #1 hero Louis Diat who created the soup Vichyssoise.-chilled potato and leek soup. i have tried to talk with Jacque via facebook and his web site but no luck. Diat was the chef of the Ritz-Carlton of NYC back in the 50's
|
|
|
Dinner
Apr 5, 2020 14:28:44 GMT -5
Post by halochef on Apr 5, 2020 14:28:44 GMT -5
Breakfast,lunch and dinner. Looks Good!!
|
|
|
Dinner
Apr 7, 2020 16:29:11 GMT -5
Post by halochef on Apr 7, 2020 16:29:11 GMT -5
Dinner to nite: creamy corn chowder w/chicken. then later this week Wedding Soup!
|
|
|
Dinner
Apr 9, 2020 13:48:42 GMT -5
Post by halochef on Apr 9, 2020 13:48:42 GMT -5
i feel like chicken tonite chicken tonite!! chicken cutlets w/ mushroom sauce
|
|
1hooper
UpInClass Steward
Posts: 6,729
|
Dinner
Apr 9, 2020 14:10:25 GMT -5
Post by 1hooper on Apr 9, 2020 14:10:25 GMT -5
Baked cod for me tonight. Not sure of the sides.
|
|
|
Dinner
Apr 9, 2020 15:19:47 GMT -5
Post by spiderjohn on Apr 9, 2020 15:19:47 GMT -5
selling a lot of high end family-sized(6-8) meals daily with a nice Easter dinner offer. Getting crushed with golfers also. so much for being retired stuffed pork loin last night was exceptional check out my place: www.brownsrun.com
|
|
gam
UpInClass Member
Posts: 1,004
|
Dinner
Apr 9, 2020 15:37:46 GMT -5
via mobile
Post by gam on Apr 9, 2020 15:37:46 GMT -5
Golf shut down here in PA despite the fact it is permitted in neighboring states like, well, Ohio.
|
|
|
Dinner
Apr 10, 2020 15:41:35 GMT -5
Post by halochef on Apr 10, 2020 15:41:35 GMT -5
Baked cod for me tonight. Not sure of the sides. here is what i put on the menu. one needs salad oil-bread crumbs. fill the bowl just about 1/2 -3/4 cup of the oil. dip and coat the fish fillets w/ the oil. shake off excess oil then place in bread crumbs on both sides. place on a sheet pan or pie pan and cook in a hot over 400-425 degrees. bake till fish flakes. we called this Fish English Stlye. we used Sole(flounder) or Sea Bass. (black) one can use cod- haddock-chilliean sea bass. i do not like to use fresh water fish like pike or catfish. just doesn't work well
|
|