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

[MomwithHope]

Almost forgot here is a link hubby sent me. Great photography. He is suggesting the mushroom. I don’t know the vegan thing is kind of a turn off to me. Cashews instead of cream. Will have to think about that one.https://www.bonappetit.com/gallery/most-popular-soup-recipes-2020?utm_source=fark&utm_medium=website&utm_content=link&ICID=ref_fark

[Diana in Wisconsin]

Was rooting around in the vegetable crisper drawer today and found three crowns of broccoli that I need to USE or LOSE, so I am making (Panera Copycat) Broccoli Cheddar Soup, tomorrow. I do need to steal a carrot back from the mule, though. ;)

[Diana in Wisconsin]

Recipe link:

https://www.allrecipes.com/recipe/235874/copycat-panera-broccoli-cheddar-soup/

[MomwithHope]

you're kidding right?

[Jamestown1630]

The Mushroom one does sound good.

There’s a Virginia Peanut Soup that I tried and posted in my earliest days here - I think we have a person in the group who serves this every Thanksgiving. It turns out a lot differently than you’d think:

http://freerepublic.com/focus/f-chat/3252780/posts

[leaning conservative]

That looks absolutely delicious. That little boy is so adorable.

[Diana in Wisconsin]

LOL!

Nope. I had three monster-sized carrots that WERE going to him - only TWO are leaving the house, now. ;)

[MomwithHope]

Livestock can get so lonely in the winter I think. In some ways my empty barn (empty 5 years now) is sad but physically I could not do all those chores anymore especially in the winter. Give Ithaca a good nose rub for me.

[boatbums]

Totally! I especially like that you can make a cup or two at a time rather than opening a quart box of broth and then taking up room storing the leftovers in the fridge. I always forgot to write the date on the box then ending up throwing it out anyway. The garlic one is great for Instant Pot pasta recipes.

[Jamestown1630]

Happy New Year, Liz.

[MomwithHope]

I have not tried the garlic one. I like to roast at least a half dozen heads, squeeze the garlic into a small container and put it in the fridge. I usually have it used up in a week or 2.

[boatbums]

Love roasted garlic! I made my usual whole beef tenderloin for the family Christmas dinner and also whipped up a roasted garlic, Greek yogurt, sour cream, horseradish sauce to go with. It was a hit.

[Aliska]

Happy New Tear uh oh Year Everyone!!!

Painting is a lovely touch!

Homemade Veg Berf heh Barf er Beef soup with homemade beef broth my fav. Have added potato and leek soups. And oyster stew. And simple tomato I really like the packaged Knorr soups.

Almost forgot clam chowder which is usually from a can but homemade would be super!

And one more. Scotch Broth which isn’t made any more and I doubt I could ever duplicate the flavor.

[Diana in Wisconsin]

"Good Morning, Wilbur!" (In Ithaca's 'Mr. Ed' voice...)

Ithaca has access to the dog kennels and the new steer, plus Beau and me, so he has plenty of friends to visit in the course of the day.

[Aliska]

Zupoa Toscana Olive Garden cooycat (easily found on the web)with Target’s mild Italian sausage is one of the best soups I’ve ever eaten. A good use for kale too. Next time I plan to add some carrots potatoes and/or red pepper. .

Also I’m interested in nice homemade creamed soups like spinach.broccoli etc.

Also look for leftover prime rib beef barley soup. I forgot how to pist inages but it looks so hearty and rich with real beef broth (which I boost with Better than Bouillon beef flavor).

[leaning conservative]

I want to hug Ithaca. He looks like a sweetheart.

[Capt. Tom]

I am not a cook, all I do is boil or fry food when my ailing wife and I don' go out to eat or get something to take home. I am looking for suggestions on a simple chicken soup recipe.

I made a chicken soup the other day by taking a store bought rotisserie chicken , cutting off slices for sandwiches, breaking up the frame putting it in a big pot with water and some store bought chicken broth and boiling and simmering it for about 2 hrs.

I removed all the chicken meat and threw the carcass and bones away.
Then to the water and broth, I added carrots, a turnip , a red potatoe, a big onion, all chopped to smaller sizes plus a little ground up garlic, which I boiled and simmered for about 2 more hours until the carrots were soft.

I then put the chicken meat in , shut the heat off and let the meat warm up for about a half hour.

It tasted OK but I was surprised as much as I like potatoes , the turnip was just as good. And in my next try I will use more turnips.

What mistakes did I make?
Any suggestions for a very simple chiken soup recipe will be appreciated.

Remember I am going to boil it or fry it so please keep it simple. -Tom

[Diana in Wisconsin]

Don’t turn your back on him; he’s a pony-tail puller! Basically, he’s a big spoiled dog, but I am always careful around him. I’m not a horsey-person in the least.

Beau has him saddle broken; has big plans to hunt on mule-back. That hasn’t materialized yet, though. ;)

[Liz]

You say your chix soup was just “ok.”

Assuming you mean the broth was not flavorful enough, take a tip from pro-chefs......
at the end, toss in 2-3 chicken boullion cubes .....or use powdered chix base......til you get the taste you want..

[Capt. Tom]

Assuming you mean the broth was not flavorful enough, take a tip from pro-chefs...... at the end, toss in 2-3 chicken boullion cubes .....or use powdered chix base......til you get the taste you want..

Thanks Liz.
In a few days in my next attempt, I will add in that bullion cube , and put in more turnip, and use a little less carrots.

When I put the turnip in, I skinned it because I was not that familiar with them. Next time I will scrub the turnip skin and try it that way since boiling seems to soften the vegetables.

I really like onions, so I just might try putting in some of those small boiling onions. - Tom