Posted on 04/05/2019 4:44:31 PM PDT by Jamestown1630
I love her cookbooks-have most of them. I was doing an inventory of my cookbooks and found them all stacked up. Will take a look at them again.
This is a great mushroom soup.... a fav in our house.
http://www.patriciawells.com/recipes/2018/2/9/2adocies6rwo4dtle29ps1jxkctknl
I’ve made it several times......for company Wells adds add a dollop of whipped cream infused w/ mushroom powder.
She is just about the cleverest cook.
Wells has written 14 cookbooks......lucky you has all of them?
Wait, wait, wait. I don’t understand. Can you explain about the cream/mushroom powder? I’ve never heard of mushroom powder.
By the way, Land ‘O Lakes makes an unsweetened canned whipped cream - I saw it on America’s test kitchen and went out and bought it. You can’t tell the difference between it and the “real thing”. I now keep it in the fridge for quick desserts. A little more expensive than the lousy stuff.
Can you recommend one? I buy them all through Amazon used books.
Oh! I missed this post, just reading it now. You were referring to soup.
Don’t you have to heat dried mushrooms or you die or something? Actually, I much prefer dried mushrooms soaked in sherry - so much better than bland fresh ones.
And it absolutely MUST be 33, no more, no less....;-)
I like it. If salads are too cold-fresh-crispy, they don’t seem to have as much flavor.
This was loaded with flavor and the salt was finally distributed evenly. It was truly delicious! I have this wonderful old wooden salad bowl from Williams Sonoma that I bought 26 years ago with money from my wedding. It shines at this point with all the absorbed oils.
I like “Simply French” and use it a lot.Ms Wells showcases the cuisine of Chef Joel Robuchon. It is written for the American cook.
I also like “The Paris Cookbook” because the recipes are quite varied( Thai/Spanish influences etc) and not classically French so to speak.
Thanks very much. On yesterday’s show, she did make a chimichurro sauce. Guy Savoy stuck to tried and true French classical - gorgeous lime-green asparagus in a cream sauce. It looked to die for, nothing like the thin, droopy stalks sold here. Wells went straight for the tips - which I think are the only really edible part of the plant.
Thanks for the Lo’L cream endorsement.......we’ve needed something like that for ages.......will try soon.
I’m pretty sure dried mushrooms are safe.......haven’t heard of anyone being sickened by them.
Soaking them in sherry sounds positively deelish.
You can buy dried mushroom powder here:
https://www.myspicesage.com/porcini-mushroom-powder-p-1228.html
I prefer to grind my own from dried porcinis. I have been using powdered for years with no ill effects.
It would be safe to say I have a very very large cookbook collection! I cull them now and then and it is like giving away old friends.
I have had many discussions about grits since we moved to the South. I have also eaten many versions of Shrimp and Grits.
This recipe from a San Francisco restaurant was a hit at my house recently.I prefer the yellow grits, which is heresy to some chefs here.
https://www.sfchronicle.com/recipes/article/Recipe-Brenda-s-Shrimp-Grits-With-13697334.php
That looks good. I grew up on grits, but have never had shrimp and grits.
If you break them where they bend at the bottom, and then pare the lower part, you can eat all of what’s left.
I made it last week with a TexasnArgentine twist. I had leftover grilled ribeye from the night before that I cubed to mix with the shrimp, I also threw in some cut asparagus spears. Topped it all with chimichurri sauce that had green onions added to the Argentine style of the sauce. We were amazed at how well the chimichurri went with grits and thought it must have been the corn taste of the grits. Family is already begging for me to fix it again,. shrimp and grits are yummy with a good sauce.
Yes, I just think all the flavor is in the tips.
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