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Source: (consider it)
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Thread: Heaven: Recipe Thread - The Second Course
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Amazing Grace
High Church Protestant
# 95
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Posted
quote:
Originally posted by Keren-Happuch:
I've got a recipe out of a magazine, which as it calls itself "quick and easy" involves a tub of fresh neapolitan sauce "from the chiller cabinet". As these things are way overpriced and I'm not short of time I'd rather make it myself, but am not sure what it involves. Any info gratefully received!
Tomato sauce for pasta is easy and quick to make if you remember to keep a good brand of tinned crushed tomatoes around. Here's my "recipe" (which is really more like a method).
Charlotte
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WTFWED? "Remember to always be yourself, unless you suck" - the Gator
Memory Eternal! Sheep 3, Phil the Wise Guy, and Jesus' Evil Twin in the SoF Nativity Play
Posts: 6593 | From: Sittin' by the dock of the [SF] bay | Registered: Jul 2003
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Peronel
The typo slayer
# 569
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Posted
Does anyone have a tried and tested recipe for rhubarb crumble?
Ta!
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Lord, I have sinned, and mine iniquity.
Deserves this hell; yet Lord deliver me.
Posts: 2367 | From: A self-inflicted exile | Registered: Jun 2001
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Keren-Happuch
Ship's Eyeshadow
# 9818
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Posted
quote:
Originally posted by Peronel:
Does anyone have a tried and tested recipe for rhubarb crumble?
Ta!
I don't know if it counts as tried and tested but it worked well when I made it (The Great Gumby doesn't much like rhubarb). Antony Worral Thompson recipe.
Delia's recipes are usually pretty good too. Delia's recipe.
To ask a new question, does anybody have any suggestions for what to do with beetroot. I have just got some by mistake in my vegetable box - I never used to like the smell as a child so I asked for it not to be included. Anyway, now I've got some I figured it might be a good time to acquire a taste for it! So does anybody have any recipes to convince me that I like beetroot?
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Travesty, treachery, betrayal!
EXCESS - The Art of Treason
Nea Fox
Posts: 2407 | From: A Fine City | Registered: Jul 2005
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Amos
Shipmate
# 44
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Posted
Try it roasted. Roast with its skin on (to avert bleeding); it will slip off easily when the beetroot is cooked, then serve with butter or olive oil and freshly ground pepper. Wonderful accompaniment to a roast, especially beef.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Peronel
The typo slayer
# 569
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Posted
I've posted an utterly fantastic winter salad recipe involving beetroot on the previous page.
My other favourite thing to do with it is roast it. Coat in olive oil and a litle salt and pop into a hot oven.
Thans for the crumble recipes!
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Lord, I have sinned, and mine iniquity.
Deserves this hell; yet Lord deliver me.
Posts: 2367 | From: A self-inflicted exile | Registered: Jun 2001
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Keren-Happuch
Ship's Eyeshadow
# 9818
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Posted
The winter beetroot salad was lovely and buoyed by that success, I'm going to try roasting beetroot too. I'm just not sure how long for, and at what temperature. Delia says 3 hours at gas 3 but I haven't got time for that! Oh, and how do I get the stain out of my chopping board??
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Travesty, treachery, betrayal!
EXCESS - The Art of Treason
Nea Fox
Posts: 2407 | From: A Fine City | Registered: Jul 2005
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Jack the Lass
Ship's airhead
# 3415
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Posted
When I roasted beetroot I used Delia's "Winter Collection" Roasted Roots recipe, and just added cubed beetroot to the other veg and herbs and whatnot. That worked fine - the oven was (IIRC) on its hottest setting for 35-40 minutes. The only thing with that is that as it's cubed and so not contained in its skin it does turn everything else pink, but it was tasty despite that.
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"My body is a temple - it's big and doesn't move." (Jo Brand)
wiblog blipfoto blog
Posts: 5767 | From: the land of the deep-fried Mars Bar | Registered: Oct 2002
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mertide
Shipmate
# 4500
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Posted
If it's fresh, you can clean the board by scrubbing it with salt. If it's a bit older, a bleach solution will get rid of it. If it's really old, it's a decorative feature. ![[Smile]](smile.gif)
Posts: 382 | From: Brisbane | Registered: May 2003
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Moo
Ship's tough old bird
# 107
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Posted
I just read an article about bakeries in New Orleans making king cakes for Mardi Gras.
I'd like to see a recipe so I could get some idea of what they're like.
Can anyone come up with one?
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Peronel
The typo slayer
# 569
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Posted
Another beetroot recipe, this time for soup...
1 lb beetroots
4 oz mushrooms
1 onion
2 eating apples
2 sticks celery
a little oil/butter
1 tsp cumin seeds (next time I want to try caraway)
1 tsp dried marjoram
1 bay leaf
juice of 1 lemon
Peel/chop the veg and apple and place in a pan with the oil/butter, and a couple of spoonfuls of water. Sweat with the lid on for 15 mins or so. Add everything else, and cover with water. (Traditionally, it should be beef stock, but I'm vegetarian...) Simmer for half an hour or so until everything is soft.
Blend, and add water/stock if needed to thin it. I'm lousy at judging how much water I need, so I always make soups thick and then thin them down when blended.
Garnish with yoghurt/sour cream/chives/toasted sunflower seeds/etc.
This is particularly good if left to sit overnight.
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Lord, I have sinned, and mine iniquity.
Deserves this hell; yet Lord deliver me.
Posts: 2367 | From: A self-inflicted exile | Registered: Jun 2001
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Anna B
Shipmate
# 1439
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Posted
I have been intending for awhile to post the following vegetarian recipe, which if I am not mistaken will work for Orthodox Lent. It is a delicious bean preparation from Georgia (i.e. the Caucasus).
Lobio
Mash one pound of canned kidney beans (or 1 cup of beans that have been rinsed, soaked and cooked) with a wooden spoon.
In a food processor, combine 1 medium red onion, 1 c. walnuts, 1/2 c. fresh cilantro, 1 T. coriander seed, 3 T. red wine vinegar, and 3 T. water or oil. Add the mixture to the beans and combine.
Season to taste with salt and cayenne. Cover and refrigerate for at least 6 hours so that the flavors have a chance to meld.
Serve garnished with onion slivers and cilantro sprigs, accompanied by toasted pita or crackers.
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Bad Christian (TM)
Posts: 3069 | From: near a lot of fish | Registered: Oct 2001
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Celsti
Shipmate
# 4523
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Posted
Hey all,
Just wanted to post this recipe. I have had it in my repertoire for several years but I perfected it last week and wanted to share.
Mushroom Risotto
1 kg (2 pounds) mushrooms
2 cups risotto(arborio) rice
3 red chillies
5 cloves of garlic
1 cup red wine
2 stock (bouillon) cubes - beef is good or you can use vego if you are so inclined
water
parmesan cheese
butter
1 cup of spinach leaves
Divide the mushrooms as follows:
Slice half of them thinly.
Cut one quarter of them in half.
Put one quarter of them in the blender and blend well with 1 litre (2 pints) of water - you may need to do this in 2 batches.
Prepare your stock. Put the wine and the blended mushroom and water mixture into a saucepan and heat. Add some more water until you have about 2.5 - 3 litres of stock (5-7 pints). Add the stock cubes.
Chop the chillies very fine. Use the seeds as well, unless you are a sissy. Crush the garlic very fine. Put into another saucepan (something with a thick base works better) with a bit of butter and fry for a minute or two. Add the rest of the sliced/halved mushrooms and cook until they've collapsed a bit. Add the rice and some more butter and heat through.
For those not familiar with making risotto you basically now have to stir the bloody thing for twenty minutes while adding small amounts of your stock. There is no way to cheat. Despite what anyone may tell you.
So yeah, add small amounts of stock and keep stirring until the rice is cooked through. If you've been there for longer than a half hour and the rice is still hard, try using some hot water instead.Then stir through the spinach leaves and give them a minute to cook. Add some butter (about a tablespoon is good) and finish with some finely grated parmesan cheese.
Depending on the kind of mushrooms you use, this could be a sort of pretty grey colour or it could be almost black. It is amazing comfort food. You can freeze it, but top it up with a bit of stock or when you reheat it it will be too dry.
I "stole" this recipe from a vegetarian restaurant that used to be in Mt Lawley called Peppers. I recreated it and have been trying to get it right for ages - but now it's just so. The secret is using the blender - it makes this amazing sort of mushroom gravy in the finished product. Anyway so much for Peppers. One day I went past and it had disappeared.
If anyone else has got other risotto recipes, I would love to see them!
Posts: 787 | From: the beyonderland | Registered: May 2003
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Green Coriander by another name.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Ferijen
Shipmate
# 4719
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Posted
Can't say that I'm particularly good at following recipes for risotto, but have recently found that leeks are gorgeous in risotto - I think it's the slow cooking does well for them. Grated courgette works well in a tomato-ey risotto.
Posts: 3259 | From: UK | Registered: Jul 2003
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
I know it's Lent but what the hey!
To my risottos I always add a tablespoon of Creme Fraiche just before serving - naughy but VERY nice!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Jengie jon
Semper Reformanda
# 273
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Posted
Ok food brains I have a challenge. A week on Saturday I have my parents for the day. I would like to cook them a meal they would enjoy but each of us are on special diets.
Mum: just diagnosed diabetic, although I know the rules saying nothing special, I would like her not to have to worry so lowish GI please. Mum likes sweet things and dislikes bitter things.
Dad: Chronic mouth infections means no chilli and one or two other things which make it worse, but I can not recall what at present. A tendency towards high cholesterol, high blood pressure and a malformed heart means the food should be low cholesterol, low fat, low salt and high fibre (he also does not like too much carbohydrate). He loves mushrooms!
Me: Permanent milk intolerance of some form (over forty years since diagnosed), plus I dislike throwing out meat so do not cook it at home as a rule.
As this is the first time since mum was diagnosed I would like to give them something that satisfies the whole criteria.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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chukovsky
Ship's toddler
# 116
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Posted
I still can't get the previous thread to save properly ![[Waterworks]](graemlins/bawling.gif)
I tried opening one frame separately, and it has a different URL <snip> but still saves as a blank page.
ETA: finally got something sorted by selecting and copying the entire page AdamPater linked to.
[Privacy - AP]
[ 03. March 2006, 03:53: Message edited by: AdamPater ]
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This space left intentionally blank. Do not write on both sides of the paper at once.
Posts: 6842 | From: somewhere else | Registered: May 2001
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Ginga
Ship's lurker
# 1899
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Posted
Jengie Jon,
This is more of a nice lunch deal. If you're after a grand banquet, this probably won't work so well. I'm currently on a huge soup kick at the moment having finally got a blender for the first time in five years.
"Sweet" is screaming carrots at me. I'd knock up a roasted carrot soup:
roast carrots, whole garlic cloves and onion until soft (run a little honey over the carrots for extra sweetness)
blend with low-salt or home-made stock
cook through
You can add chopped fresh coriander before blending if you like, and I'd throw a little cayenne pepper into the oil I'm roasting in because I like it. Cumin seeds in the roasting tin also optional.
You could roast or grill some big mushrooms (with a little oil/butter and rosemary) and chop them up for a garnish.
Serve with good quality not-white bread for carbs and comfort.
Don't know if that's any help. Otherwise, brown rice goes very nicely with roast veggies, especially if there's leeks involved. I don't know how austere your parents like their food. Some people might prefer a sauce with rice, and I can't think of any off the top of my head.
My most recent varient for this soup was nice:
Go to shop
Buy coriander
Make soup without coriander
Remember about coriander while washing up afterwards.
[ 03. March 2006, 03:13: Message edited by: Ginga ]
Posts: 1075 | From: London | Registered: Nov 2001
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Ginga
Ship's lurker
# 1899
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Posted
Meant to say: I wasn't ignoring your dad's no-chilli option, I just mentioned the cayenne for non-parent-feeding reference. It's really nice.
Also, "carbs and comfort" should read "fibre and comfort" ![[brick wall]](graemlins/brick_wall.gif)
[ 03. March 2006, 03:15: Message edited by: Ginga ]
Posts: 1075 | From: London | Registered: Nov 2001
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Jengie jon
Semper Reformanda
# 273
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Posted
Sounds good. I already do a carrot soup which is good enough to go on the request list at church. But had never thought of roasting carrots before hand.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
How about doing the soup then a nice savoury like stuffed massive mushrooms on toast?
Or forget the toast.
Here is the cheats way:
Get big mushrooms. Dust them a bit. Turn upside down in oiled shallow dish. Spoon pesto into each one, perhaps different pestos for a bit of variety. sprinkle over some real and freshly grated parmesan or pecorino. Bake for 10 minutes or so. Serve with a jacket potato and salad if not using toast.
Mmmmmmmmmmmmm!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
I think it is about 8 fl oz
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Amazing Grace
High Church Protestant
# 95
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Posted
You know, I was going to say that dry measures and fluid measures shouldn't be mixed, but I ran the experiment by filling my one-cup dry ingredient measure with water and dumping it into my one-cup Pyrex (liquid measure) and it worked. Came right up to the 8 fl oz level. Then I did the same with sugar. Worked the same.
If you fill your liquid measure to the 450 ml level with the bulgur (btw ... that will make a lot), that will give you your two cups US. I understand that American measure sets are available at some British stores these days, so you might want to get one.
Charlotte
[ 04. March 2006, 15:05: Message edited by: Amazing Grace ]
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WTFWED? "Remember to always be yourself, unless you suck" - the Gator
Memory Eternal! Sheep 3, Phil the Wise Guy, and Jesus' Evil Twin in the SoF Nativity Play
Posts: 6593 | From: Sittin' by the dock of the [SF] bay | Registered: Jul 2003
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AdamPater
Sacristan of the LavaLamp
# 4431
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Posted
Yesterday I was delighted to find local supplier of Skippy Steaks™, and enjoyed a very lean and flavoursome meal last night with a mushroom sauce.
I've been warned that lean meats, such as Bambi and Skippy, should be cooked quickly, over high heat because of the lack of marbling. What are the guidelines for lean meat for other cooking methods? Can I confidently replace beef in casseroles, pies and what-not? Or is more care required?
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Put not your trust in princes.
Posts: 4894 | From: On the left of the big pink bit. | Registered: Apr 2003
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Campbellite
Ut unum sint
# 1202
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Posted
AdamPater,
I could be wrong about this, but it seems to me that leaner meats would benefit from slower cooking over a low heat, and in some sort of liquid, in order to allow the meat to tenderize.
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I upped mine. Up yours.
Suffering for Jesus since 1966.
WTFWED?
Posts: 12001 | From: between keyboard and chair | Registered: Aug 2001
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BassoProfundo
Shipmate
# 11008
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Posted
Some of these fish dishes sound great! I might have to utilise one of the recipes for Good Friday.
[ 05. March 2006, 18:06: Message edited by: BassoProfundo ]
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"Music is enough for a lifetime; but a lifetime is never enough for music." - Rachmaninov
Posts: 133 | From: Hobart, Tasmania | Registered: Feb 2006
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Exiled Youth
Shipmate
# 8744
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Posted
Ok, the cornbread thing on the question thread has got me thinking...and I thought of Sticky Fingers. They're some weird crazy bread dessert type thing, which Dominos have just started making, which is basically dough with sugar and cinnamon on it, and LOTS of butter, served with icing.
Damn tasty, but if anyone knows what I'm on about, what's the proper name, and can I learn how to make it?
P.S I work in a Dominos -- it's basically pizza dough with butter on it, sugar and cinnamon goes on at the end. Just wondering if it was some American specialty we haven't seen yet...
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Gold from Egypt is still gold -- St. Augustine of Hippo
Posts: 411 | From: Home Sweet Home | Registered: Nov 2004
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Exiled Youth
Shipmate
# 8744
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Posted
quote:
Originally posted by Campbellite:
AdamPater,
I could be wrong about this, but it seems to me that leaner meats would benefit from slower cooking over a low heat, and in some sort of liquid, in order to allow the meat to tenderize.
Venison casserole is indeed delicious, I'm sure someone will be along with a recipe shortly, I am currently away from the recipe resource / grandmother. All this recipe talk is making me hungry.
![[Frown]](frown.gif)
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Gold from Egypt is still gold -- St. Augustine of Hippo
Posts: 411 | From: Home Sweet Home | Registered: Nov 2004
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mertide
Shipmate
# 4500
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Posted
Adam: It depends on the cut. I wouldn't waste kangaroo steaks in a stew, they're much better cooked quickly to medium rare. If you're getting tails or other chewy bits, certainly you can casserole them. If you're going to roast skippy, marinade it first, then wipe it completely dry and add some fat - bacon strips, even butter - 2% fat meat needs some help if it doesn't go hard and dry.
Posts: 382 | From: Brisbane | Registered: May 2003
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Timothy the Obscure
Mostly Friendly
# 292
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Posted
I just made this one, and decided to post it because I did mostly invent it, though it was inspired by something I had at a long-defunct Portland restaurant called 28 East:
Tuna in Sesame-Mustard Crust (serves 2)
2 Ahi tuna steaks (about 1/2 lb. each, at least 3/4" thick)
3 Tablespoons sesame seeds
3 Tablespoons mustard seeds
1 egg white, slightly beaten
coarse salt
freshly ground pepper
oil
Mix the sesame and mustard seeds. Sprinkle the tuna with salt and pepper (if you're feeling creative, use other herbs and spices--sometimes I use a Cajun spice mixture) then dip in the egg white and coat with the seed mixture. place on a wire rack in the refrigerator and let set for at least 1 hour. Heat the oil over medium heat and saute to taste, until the seeds are golden brown (I like my tuna medium rare, about 2-3 minutes per side).
I like to serve this with a sauce--I might saute peppers and onions and garlic, then add some balsamic vinegar and reduce it until it's syrupy, or I might just use Trader Joe's Mango Salsa if I'm lazy.
Wine recommendation: New Zealand Sauvignon Blanc.
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When you think of the long and gloomy history of man, you will find more hideous crimes have been committed in the name of obedience than have ever been committed in the name of rebellion.
- C. P. Snow
Posts: 6114 | From: PDX | Registered: May 2001
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A.F. Steve
Shipmate
# 9057
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Posted
Quick and easy pulled pork sandwiches.
Put a pork loin in a crock pot.
Submerge in Coca-Cola
Quarter an onion, break up the layers, and toss it in.
Cook all day.
When finished, pull the pork out, and place in another dish.
Use two forks to pull the meat apart (it should fall apart)
Mix your BBQ sauce of choice into the meat.
Serve on hamburger buns with side of coleslaw.
Collapse on couch to recover.
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Lived in FL, TX, NE, CA... I'm now immune to culture shock.
Posts: 1187 | From: Central CA Coast | Registered: Feb 2005
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Ferijen
Shipmate
# 4719
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Posted
Even if I do say so myself, I did a rather good stuffing inside a roast chicken yesterday.
Breadcrumbs of four slices of granary type bread, a finely chopped red onion and four cloves of garlic, some grated lemon rind, fresh basil, sage and rosemary (that's what I had hanging around my garden/kitchen, I'm sure you could use dry), the juice of the lemon I'd grated and some dried oregano. Binded together with just short of one egg (pour in a bit at a time so it sticks together but isn't runny) and stuffed up the chicken, together with what was left of the lemon to keep it in there.
I mixed some lemon juice and dried herbs with butter and put it under the skin to make the chicken nice and moist as well. Seemed to go down well with the inlaws...
Posts: 3259 | From: UK | Registered: Jul 2003
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Dave the Bass
Shipmate
# 155
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Posted
quote:
Originally posted by Exiled Youth:
Ok, the cornbread thing on the question thread has got me thinking...and I thought of Sticky Fingers. They're some weird crazy bread dessert type thing, which Dominos have just started making, which is basically dough with sugar and cinnamon on it, and LOTS of butter, served with icing.
Damn tasty, but if anyone knows what I'm on about, what's the proper name, and can I learn how to make it?
P.S I work in a Dominos -- it's basically pizza dough with butter on it, sugar and cinnamon goes on at the end. Just wondering if it was some American specialty we haven't seen yet...
Anything like Koeksisters? (South African)
Posts: 2162 | From: In a forest | Registered: May 2001
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KenWritez
Shipmate
# 3238
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Posted
OK, I'm very excited, I just received Tony Bourdain's Les Halles Cookbook.
Has anyone else read this? Made recipes from it? I bought it after seeing his tv shows and reading his book, Kitchen Confidential. It was howlingly funny, profane, bluntly honest, and disturbing as hell because I eat at restaurants and I wondered how much of what he wrote about I had... ahhh... experienced second-hand.
I'm leafing through Les Halles now. This sounding really good.
Bouillabaise
Daube Provencale
Roasted Veal Shortribs
Whole Roasted Fish Basquaise
Leeks Vinaigrette
Blueberries with Lime Sugar
Some textual gems:
"But what did I tell you about thinking? And planning, numbnuts?"
"How to hard-boil a freaking egg"
"Warning on Snails: It is a peculiar feature of snails that occasionally they like to explode, spitting a boiling-hot, napalmlike mixture of snail fluids and melted butter at your face and genital region while cooking--and often in the moments after cooking. If you are accustomed to cooking while naked, I would strongly suggest covering startegic areas with an apron and keeping your face out of the way during the crucial time periods."
"Above all, do not be a snob. It's the worst sin there is for a cook. Always entertain the possibility that something, no matter how squiggly and scary-looking, might just be good."
"But then kidneys do inspire that kind of devotion among the cognoscenti."
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Mamacita
Lakefront liberal
# 3659
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Posted
The book sounds great, KenWritez. Do they have a recipe for pea soup (there's a French word for it but I'm drawing a blank)? I always heard that they had great pea soup in the Les Halles neighborhood.
(Les Halles is the former food market in Paris. It's been gone for years, but I have memories of walking down a street in Les Halles when I visited Paris as a college student in the early 70s. I still remember how bad it smelled!)
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Gill H
Shipmate
# 68
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Posted
When I went to Les Halles, it just smelled of pee ...
The French really shouldn't try to do shopping malls. ![[Biased]](wink.gif)
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*sigh* We can’t all be Alan Cresswell.
- Lyda Rose
Posts: 9313 | From: London | Registered: May 2001
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KenWritez
Shipmate
# 3238
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Posted
Sorry, Mama, no pea soup recipe in the book. If you'd like one, here's what I think is a pretty good one. The recipe is written loosely, so cooks can tweak to their tastes:
All measurements US
Split Pea Soup with Ham
- 1 smoked bone-in picnic ham, 2-3 lbs (If you can't find a bone-in picnic ham, buy the smallest bone-in ham you can find, and trim off exterior meat [reserve for other use] until the bone and still-attached core meat weigh the correct amount.)
- 2 bay leaves
- 1 pound green or yellow split peas, 2 1/2 cups, rinsed and sorted for pebbles
- 2 tablespoons olive oil
- 2 onions, rough chopped
- 2 carrots, rough chopped
- 2 celery stalks, halved
- Small bunch chopped fresh parsley as garnish
- 1 tablespoon butter
- Handful peeled garlic cloves, smashed
- Pinch granulated sugar
- 3 potatoes (preferably Yukon Gold or new) scrubbed and rough chopped
- 2 1/2 quarts chicken or vegetable stock
- 1/2 bottle non-oaky white wine (Chenin Blanc, Riseling)
- 1 cup heavy cream (optional)
- Salt and pepper to taste
1. Boil wine, stock, ham, and bay leaves over medium-high heat in large covered stock pot. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2-3 hours. Remove ham meat and bone from broth; add peas and simmer until peas are tender but not dissolved, about 45 minutes.
When ham is cool enough to handle, shred meat into bite-sized pieces and set aside. Discard rind and give bone to dog.
2. While ham is simmering, heat oil in large skillet over high heat until oil is shimmering but not smoking. Add onions, carrots, and celery; sauté, stirring frequently, until most of the liquid evaporates and vegetables begin to brown, 5-6 minutes. Reduce heat to medium low; add butter, garlic, and sugar. Cook vegetables, stirring frequently, until deeply browned, 30-40 minutes; set aside. You'll need to stick around for this step, no wandering off to watch tv.
3. Add sautéed vegetables, potatoes, and shredded ham to soup; simmer until potatoes are tender and peas dissolve or turn to mush and thicken soup to the consistency of light cream, about 20 minutes. Remove celery, bay leaves and discard.
4. Using an immersion blender or food processor, puree the soup to slightly chunky consistency, i.e., bits of meat and veg are about the size of wooden pencil leads. Don't strain the soup, you want some bits in there. (If you use a food processor, work in small batches so the container doesn't overflow and your counter ends up wearing the hot soup.) Add cream to pureed soup if you want a cream soup.
Season with salt and ground black pepper to taste. Cook for another 5-10 minutes or until flavor develops fully.
Ladle soup into bowls, sprinkle with parsley, serve.
SERVES 6
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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John Holding
Coffee and Cognac
# 158
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Posted
I think what was wanted was the name for a french soup made with fresh baby peas and (possibly) mint and (probably) heavy cream -- like Potage Cressy is made with young carrots. But I've forgotten the name.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Laud-able
Ship's Ancient
# 9896
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Posted
A soup made with fresh green peas alone would probably be purée Saint-Germain.
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'. . . "Non Angli, sed Angeli" "not Angels, but Anglicans"', Sellar, W C, and Yeatman, R J, 1066 and All That, London, 1930, p. 6.
Posts: 279 | From: Melbourne, Australia | Registered: Jul 2005
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Ags
Knocked up
# 204
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Posted
quote:
Originally posted by Laud-able:
A soup made with fresh green peas alone would probably be purée Saint-Germain.
Recipe here.
Sounds wonderful!
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I think that we are most ourselves at our best, because that is what God intended us to be. The us we really like, the us that others love to be with. Moth
Posts: 2707 | From: London | Registered: May 2001
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Moo
Ship's tough old bird
# 107
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Posted
Can anyone give me a recipe for making a mess of pottage (aka red lentil soup)?
During Lent our church is having soup and bread suppers followed by a program. I thought it would be highly appropriate to make a mess of pottage.
Thanks,
Moo
[ 09. March 2006, 00:28: Message edited by: Moo ]
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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marmot
Mountain mammal
# 479
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Posted
quote:
Originally posted by Ags:
quote:
Originally posted by Laud-able:
A soup made with fresh green peas alone would probably be purée Saint-Germain.
Recipe here.
Sounds wonderful!
Especially wonderful when garnished with a tablespoon or so of dry sherry at table.
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Join me in "The Legion of Bad Monkeys"
Posts: 2754 | From: The land of Saint Damien | Registered: Jun 2001
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Mamacita
Lakefront liberal
# 3659
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Posted
quote:
Originally posted by Laud-able:
A soup made with fresh green peas alone would probably be purée Saint-Germain.
That's the one I was thinking of! Potage Saint-Germain. Thank you!
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Jengie jon
Semper Reformanda
# 273
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Posted
What I did for my parents, was I adapted Ginga's recipe.
I am sorry this is all metric, but it makes a decent size bowl of soup for three.
240g carrot (3 approx)
240g parsnip (3 approx)
160g onion (4 small)
3 cloves of garlic
spray of olive oil
tsp of cummin seeds
tsp of coriander
700 ml of vegetable stock
- Chop icarrot, parsnips and onion, into approximately 2cm by 1cm by 1cm bits and peal cloves and place in a baking tray
- Spray with olive oil, (if not diabetic larger quantities of oil may be used) and sprinkle with coriander powder and cummin seeds
- preheat oven to 200 degrees C (400 F) and bake in oven for 45 minues turning at least once.
- remove from oven and leave to cool for half an hour or until handlable.
- place in liquidizer with 700 ml of vegetable stock and liquidize.
- reheat on stove
I served with rye bread and a mixed grain gluten free bread.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
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Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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