8 cups chicken stock, homemade is best.
1 can Italian Tomatoes, drained and liquid reserved
1 large Onion, sliced.
2 stalks Celery diced.
1/2 pound baby carrots
2 cups left over cooked rice, brown or white.
Butter or Olive oil to saute vegetables.
In an large pot saute the onions in a bit of oil or butter until translucent and slightly carmelized. Do not allow to burn.
Add the diced celery and carrots and continue sauteeing until slightly tender.
Add the drained canned tomatoes and continue cooking until they begin to break down and carmelize slightly. Add the stock and reserved tomato juice and bring to a boil. reduce the heat and add the leftover cooked rice.
At this point you can eat the soup chunky or puree hot. To puree hot, use an immersable stick blender. If you must use a regular blender, be sure to remove the cap from the lid and place a towel over the opening to vent. Fill the blender only half way to blend properly and prevent a hot soup erruption.
Refrigerate the remainder.
The next day, if you have not already pureed it the day before, ladle the soup into a blender and puree. Fill the blender only half way to blend properly.
Pour the pureed soup into a pot and bring to a boil. Let boil for 2 minutes then reduce the heat.
Ladle the hot soup into a bowl and add stir in 1/4 cup of port, brandy, madeira or marsala if you like.
Serve with warm crusty french bread if desired.
Yum rating 3/5
"Cream" soup without the fat calories.
Monday, August 24, 2009
Mushroom and Chicken with Madeira
4 chicken legs and thighs.
Pan juices plus stock or water to make 2 cups.
1 pound mushrooms.
1/2 cup of Madeira or Marsala wine.
Butter for sauteeing.
A couple of tablespoons of AP Flour.
Season with S&P and oven roast 4 chicken legs and thighs. Eat the legs that day and reserve the thighs for the next day. Chill overnight with the pan juices included.
the next day, remove skin and any fat, slice thigh meat from the bones and set aside.
Clean and thickly slice a pound of button mushrooms. This recipe is good for mushrooms that are a bit past their prime.
Heat a skillet and add a tablespoon of butter, allow to melt and froth slightly.
Add a quarter of the mushrooms or sufficient amount to not crowd the pan, you want to have space between the slices. Saute over high heat to sear the mushrooms on one side, then flip and sear the other side, add more butter if the pan is too dry. You want to sear the mushrooms and evaporate the juices but not burn the pan.
Remove the seared mushrooms to a bowl and continue with the remaining mushrooms. As they finish searing, add them to the bowl. At the end of the process, add a bit more butter to the pan as necessary to have a couple of tablespoons then add several tablespoons of flour to the skillet. Stir to blend the flour into the butter. Cook the mixture long enough to lightly toast the flour. When the flour is light brown, add about a 1/4 to 1/2 cup marsala or maderia to the pan and deglaze scraping up the browned bits. Once the pan is deglazed, add the mushrooms back into the pan and add enough liquid to your reserved chicken pan juices to make a couple of cups. You can use chicken or vegetable stock, if you do not have these add water. Add your liquid to the skillet and bring everything to to a boil and allow sauce to thicken. Reduce heat and add the sliced chicken thigh meat, heat gently. The chicken is already cooked so you just want to warm it through.
Serve over rice or pasta
Yum rating 3/5
A good way to use up leftovers and past their prime mushrooms.
Pan juices plus stock or water to make 2 cups.
1 pound mushrooms.
1/2 cup of Madeira or Marsala wine.
Butter for sauteeing.
A couple of tablespoons of AP Flour.
Season with S&P and oven roast 4 chicken legs and thighs. Eat the legs that day and reserve the thighs for the next day. Chill overnight with the pan juices included.
the next day, remove skin and any fat, slice thigh meat from the bones and set aside.
Clean and thickly slice a pound of button mushrooms. This recipe is good for mushrooms that are a bit past their prime.
Heat a skillet and add a tablespoon of butter, allow to melt and froth slightly.
Add a quarter of the mushrooms or sufficient amount to not crowd the pan, you want to have space between the slices. Saute over high heat to sear the mushrooms on one side, then flip and sear the other side, add more butter if the pan is too dry. You want to sear the mushrooms and evaporate the juices but not burn the pan.
Remove the seared mushrooms to a bowl and continue with the remaining mushrooms. As they finish searing, add them to the bowl. At the end of the process, add a bit more butter to the pan as necessary to have a couple of tablespoons then add several tablespoons of flour to the skillet. Stir to blend the flour into the butter. Cook the mixture long enough to lightly toast the flour. When the flour is light brown, add about a 1/4 to 1/2 cup marsala or maderia to the pan and deglaze scraping up the browned bits. Once the pan is deglazed, add the mushrooms back into the pan and add enough liquid to your reserved chicken pan juices to make a couple of cups. You can use chicken or vegetable stock, if you do not have these add water. Add your liquid to the skillet and bring everything to to a boil and allow sauce to thicken. Reduce heat and add the sliced chicken thigh meat, heat gently. The chicken is already cooked so you just want to warm it through.
Serve over rice or pasta
Yum rating 3/5
A good way to use up leftovers and past their prime mushrooms.
Pork Sandwich
Roast Pork Shoulder - cold
BBQ sauce
Vadalia Onions - thinly sliced
Bread and Butter Pickles - drained
12 grain bread (or other dense bread) toasted
The day before, roast the pork shoulder, in the last 45 minutes or so of roasting glaze with your choosen BBQ sauce. Remove from oven, cover and refrigerate overnight.
The next day, slice the cold pork roast very thinly against the grain.
Heat the pan juices in a non-stick skillet. If there are not enough pan juices left, add pork or chicken stock to allow a 1/2 inch of liquid in the bottom of your skillet.
Gently reheat the thinly sliced pork in the skillet.
In the mean time, toast your bread.
Place one slice of the toasted bread on a plate, on this place a layer of thinly sliced onions.
Top this with about 4 ounces of the warmed, sliced pork.
Add the bread and butter pickles on top of the pork.
Spoon a tablespoon or so of the pan juices on top of the sandwich, the cover with the second slice of toasted bread.
Cut the sandwich in half and serve warm.
Accompany the sandwich with tangy coleslaw.
YUM rating 4.5/5, I would not change a thing!
BBQ sauce
Vadalia Onions - thinly sliced
Bread and Butter Pickles - drained
12 grain bread (or other dense bread) toasted
The day before, roast the pork shoulder, in the last 45 minutes or so of roasting glaze with your choosen BBQ sauce. Remove from oven, cover and refrigerate overnight.
The next day, slice the cold pork roast very thinly against the grain.
Heat the pan juices in a non-stick skillet. If there are not enough pan juices left, add pork or chicken stock to allow a 1/2 inch of liquid in the bottom of your skillet.
Gently reheat the thinly sliced pork in the skillet.
In the mean time, toast your bread.
Place one slice of the toasted bread on a plate, on this place a layer of thinly sliced onions.
Top this with about 4 ounces of the warmed, sliced pork.
Add the bread and butter pickles on top of the pork.
Spoon a tablespoon or so of the pan juices on top of the sandwich, the cover with the second slice of toasted bread.
Cut the sandwich in half and serve warm.
Accompany the sandwich with tangy coleslaw.
YUM rating 4.5/5, I would not change a thing!
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