Monthly Cooking Thread, January 2021 Happy New Year!

[Jamestown1630]

One of our members suggested that for the January cooking thread, we do Soup. So here we go.

One of my favorite soups is a Sausage-Bean-Spinach soup; I can’t recall where I found the recipe, but we first made this on a very cold day after Christmas, for some friends who had attended the local Christmas Bird Count, and it was a hit - it’s a very stick-to-the-ribs dish:

Sausage, Spinach and Bean Soup

8 oz. Hot Italian Sausage, casing removed (or your favorite sausage - I usually use one of the little 'chubs' of hot sausage)

1 tsp. Olive Oil (this doesn't seem right - I think I probably used more)

5 cloves Garlic, minced (Yes, 5; you may want to tone this down to personal taste)

1/2 tsp. dried Red Pepper flakes (or, again, to taste/tolerance)

2 10-oz packages of fresh Spinach, torn (Baby Spinach is good here)

2 15-oz cans of Great Northern Beans, undrained

1/4 cup unsalted Butter

1/2 c. shredded Parmesan Cheese

2 plum Tomatoes, diced (can use canned)

2 T. chopped Parsley

1/4 tsp Salt

1/4 tsp Pepper

3 cups Chicken Broth

Brown sausage in hot oil in a Dutch oven over medium high heat for 10 minutes, breaking it up and stirring until it crumbles and is no longer pink.

Add garlic and crushed red pepper, and saute 2 minutes. Add spinach and saute 2 minutes, or until wilted. Stir in the beans and cook 1 minute. Add broth, and bring to a boil. Add butter, cheese, tomato and 1 T. parsley.

Cook until thoroughly heated. Stir in salt and pepper. Sprinkle each serving evenly with 1 T. parsley.

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We recently purchased some demi-glace from a company called ‘More than Gourmet’, and while perusing their website, we found this recipe for Roasted Cauliflower and Gorgonzola Bisque. Haven’t tried it yet, but it looks good (I think you could use any good stock for this):

http://www.morethangourmet.com/recipe-roasted-cauliflower-and-gorgonzola-bisque

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You always need something to go with soup, and Dale Calder recently demonstrated what looks like a very easy recipe for Scottish ‘Baps’, a sort of roll:

http://www.youtube.com/watch?v=SaSZoCHUg3U

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The other night, we happened to hit on this video about Eddie Goldfarb, the toymaker. He’s a great testimony to remaining intensely interested in something that really engages you, if you want to live a long, high-quality life:

http://www.youtube.com/watch?v=9sKKan_Q9VU

I wish everyone a very good New Year, despite what we've faced in the past one, and no matter what the next one brings. Onward!

(The painting at the top is entitled 'La Soupe', by the French painter Bouguereau):

http://en.wikipedia.org/wiki/_Bouguereau

-JT

[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

[Shady]

We do the same recipe with Kale, we just finished some!!

[pugmama]

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

[econjack]

A Different French Onion Soup

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!)

[Diana in Wisconsin]

[leaning conservative]

I LOVE French onion soup so much. I rarely have it, but your recipe may change that ; )

[MomwithHope]

A little late but it has been hectic so far today, here are a few recipes, more to come -

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!

[leaning conservative]

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.

[leaning conservative]

Did you say rib roast? I am on my way......

[MomwithHope]

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.

[MomwithHope]

that sounds absolutely delicious.

[Liz]

For Greek food lover's only. GOOD, QUICK and EASY version of beloved Greek soup.
Add rice/lemon juice JUST BEFORE SERVING.

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.

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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.

[Liz]

CREAM OF MUSHROOM SOUP / recipe from a famous restaurent

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.

[leaning conservative]

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.

[Liz]

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.

[Jamestown1630]

LOL! He’s adorable.

[Jamestown1630]

That sounds very good! I will try it - I like lentils more than I like beans ;-)

[leaning conservative]

Your address is......I am salivating.

[Jamestown1630]

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

[Jamestown1630]

Yes! The cider is what really interests me. Will save!