inspire me!

readandpostrosie wrote:
> inspire me!

it's fall here - soup weather!

butternut soup
pumpkin soup
potato cheddar soup
corn chowder
minestrone
tomato bisque
cauliflower cheese
lentil
carrot ginger


make some fresh bread or biscuits or baguette, depending on what kind
of soup you decide to do.

A big salad with crisp lettuces, red bell pepper, celery, red onion,
pieces of apples or pears, blue cheese, and walnuts. A nice taste of
autumn.

I thnk we're having a curried peanut-and-tomato soup for dinner
tonight, along with some marinated baked tofu and fried rice and fresh
pineapple.

"readandpostrosie" > wrote

> inspire me!

I'm making this later this week. Not an exact recipe as it
was scribbled down for me by the restaurant manager ... he tried
to convert it quickly into a non-restaurant size recipe. You get the
general idea.
Chicken Murphy


2 quarts chicken stock
1 teaspoon each oregano basil and thyme
2 cups tomato paste


3 green peppers
2 onions
1 jar hot cherry peppers


Bring to boil


add 2 pounds cooked sausage links
3 potatoes, circles pan fried (more like chunked)
corn starch to thickness desired


That's the recipe I got. This was served over whole chicken breasts,
usually, but I like the chicken chopped up.

nancy

One time on Usenet, "Jude" > said:
> readandpostrosie wrote:
> > inspire me!
>
> it's fall here - soup weather!
>
> butternut soup
> pumpkin soup
> potato cheddar soup
> corn chowder
> minestrone
> tomato bisque
> cauliflower cheese
> lentil
> carrot ginger

<snip>

Adding:
asparagus (was going to make this last night, but something came up)
creamy potato
clam chowder
chunky chicken with noodles

> I thnk we're having a curried peanut-and-tomato soup for dinner
> tonight, along with some marinated baked tofu and fried rice and fresh
> pineapple.

Ooooh, curried peanut and tomato? Do you have a recipe, Jude..?

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Little Malice wrote:

> > I thnk we're having a curried peanut-and-tomato soup for dinner
> > tonight, along with some marinated baked tofu and fried rice and fresh
> > pineapple.
>
> Ooooh, curried peanut and tomato? Do you have a recipe, Jude..?
>
> --
> "Little Malice" is Jani in WA
> ~ mom, Trollop, novice cook ~

but of course!

I think this orignially came from Gourmet and was improved upon by me
=)

1 chopped onion
2 cloves garlic
2 T minced ginger
1 t hot red pepper flakes
2 T olive oil
1 generous T good quality curry powder
1 14-oz can petite diced tomatoes and their juices
2 c veggie stock
1 c hot water
1/3 - 1/2 c smooth peanut butter
2 T minced cilantro
4 T salted peanuts

1. saute onions, garlic, ginger in oil over medium heat until soft, 5
mins or so.

2. Add spices and cook, stirring, for 2 - 3 minutes until spices become
fragrant.

3. Add tomatoes and stock. Simmer for about 10 minutes.

4. Stir hot water into peanut butter and add to soup. Simmer 5 minutes
to heat through.

5. Stir in cilantro before serving. Top each serving with 1 T peanuts
and a small sprinkle of reserved cilantro.

In article >,
says...
> inspire me!
>
>
>

Charcoal grilled lamb chops, bulgur with raisins and pine nuts, green
salad, pinor noir.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

One time on Usenet, "Jude" > said:
> Little Malice wrote:

> > Ooooh, curried peanut and tomato? Do you have a recipe, Jude..?

> but of course!
>
> I think this orignially came from Gourmet and was improved upon by me
> =)

<snip>

It sounds great, except that I'm not a fan of cilantro by any
means. I'll either substitute parsley or just leave 'em both out.
Thanks for the recipe, it's a good excuse to add one of Penzey's
curry powders to my next order... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
"readandpostrosie" > wrote:

> inspire me!

I've got a nice ham stock made, and plan to make cabbage soup after
de-fatting.

Will add garlic and onion, plus any ham meat back to it.

Oh, and pepper.

Actually, I'm still too tired from being ill all this past week (but am
getting better) so might leave it in the pressure cooker for another
day..... <sigh> It's at 40 degrees in the Hobart.

I've had one small bowl of hot and sour soup in the past 24 hours.
That's it. No appetite when I'm this exhausted. :-(

I feel guilty, I need to at least nuke some FF veggies for dad!
There is nothing cooked for him.......
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"readandpostrosie" > wrote:

> inspire me!

You want to shop or not?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

In article >,
Steve Wertz > wrote:

> On Tue, 03 Oct 2006 15:57:26 GMT, readandpostrosie wrote:
>
> > inspire me!
>
> Maybe I should add this as oneo f my "Signature Recipe" on the RFC
> website:
>
> Beef Ordinair (Ordinary Beef)
>
> Sauce
>
> 3 Tablespoons Nepalese Goat Butter
> 1 1/2 Cups Minced Alaskan Shallots
> 2 1945 Mouton Rothschilds 3 liters
> 1 1875 Taylor Fladgate Port 750ml
> 48 Ounces Reindeer Demi Glace
> 3 Sprigs Fresh Peruvian Rosemary
> 25 Pounds Fresh Maine Lobster
> 2 1990 Domaine Romanee Conti Mersault 750ml
>
> Melt butter in heavy, very large, copper soup pot over
> medium-high heat. Add shallots and saute' until tender. Stir in
> wine and port. Reduce wine to 1/8 original volume. While wine is
> reducing, fill another very large copper soup pot with water and
> white wine. Bring to a boil. Add Lobster to cook, about 25
> minutes. When Lobster is ready, remove from pot and remove
> meat. Place meat in a press and squeeze out as much juice as
> possible. Set juice aside and discard Lobster meat. When wine
> sauce is reduced add lobster juice and simmer for 6.3 minutes.
> add Demi Glace & Rosemary and boil for 22.8 minutes. Strain
> sauce and set aside. (Can be prepared one day ahead. Cover and
> refrigerate.)
>
> Steaks
>
> 18 Pounds Chinese Teak Wood
> 8 Kobe Tenderloin Medallions
> 4 Ounces Monteveertine Olive Oil
> 24 Ounces Remy Martin Louis XIII Cognac
> Salt & Pepper to taste.
>
> In barbecue, burn wood until white hot. Marinate meat in Cognac
> for 3.7 minutes. Remove from marinade and discard Cognac. Rub meat
> with olive oil. Add salt & pepper to taste.
> Grill to desired tenderness.
>
> Garnish
>
> 18 White Truffles
> 1 Pound Dordogne Foie Gras
> 8 Ounces Beluga Caviar
> 100 Year Old Balsamic Vinegar
>
> Hollow out truffles. Fill with Foie Gras. Top with Caviar.
> Drizzle with vinegar after arranging on plate. Add enough sauce to
> coat middle of plate. Add beef. Arrange truffles around meat and
> drizzle with vinegar.
>
> -sw

Damn, Steve! I'm out of the reindeer demi-glace - would elk work, do yy
think? And I've got some Croatian cognac -- it's pretty good. I'd
have to use it instead of the Remy Martin. Do you think it would make
TOO much different in the marinade? And, crap, my goat butter
connection had a flat tire on her way into town. I might have to sub
some Promise margarine.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

Melba's Jammin' wrote:

>
> Damn, Steve! I'm out of the reindeer demi-glace - would elk work, do yy
> think? And I've got some Croatian cognac -- it's pretty good. I'd
> have to use it instead of the Remy Martin. Do you think it would make
> TOO much different in the marinade? And, crap, my goat butter
> connection had a flat tire on her way into town. I might have to sub
> some Promise margarine.

Now I know why you never told me what happened to Stardust. (

"readandpostrosie" > wrote in message
...
> inspire me!

I think it's allrecipes.com that allows you to search on ingredients you
specify. So take a look at whatcha got and search!

It's still not quite cool enough here for me to be inspired to make soup
(although a big old vat of split pea soup is comin' up right quick,
methinks!). Tonight it's going to be carnitas in corn tortillas (sour
cream, guac optional) and sauteed zukes.

TammyM

"Steve Wertz" > wrote in message
...
> On Tue, 03 Oct 2006 15:57:26 GMT, readandpostrosie wrote:
>
>> inspire me!
>
> Maybe I should add this as oneo f my "Signature Recipe" on the RFC
> website:
>
> Beef Ordinair (Ordinary Beef)
>
> Sauce
>
> 3 Tablespoons Nepalese Goat Butter
> 1 1/2 Cups Minced Alaskan Shallots
> 2 1945 Mouton Rothschilds 3 liters
> 1 1875 Taylor Fladgate Port 750ml
> 48 Ounces Reindeer Demi Glace
> 3 Sprigs Fresh Peruvian Rosemary
> 25 Pounds Fresh Maine Lobster
> 2 1990 Domaine Romanee Conti Mersault 750ml
>
> Melt butter in heavy, very large, copper soup pot over
> medium-high heat. Add shallots and saute' until tender. Stir in
> wine and port. Reduce wine to 1/8 original volume. While wine is
> reducing, fill another very large copper soup pot with water and
> white wine. Bring to a boil. Add Lobster to cook, about 25
> minutes. When Lobster is ready, remove from pot and remove
> meat. Place meat in a press and squeeze out as much juice as
> possible. Set juice aside and discard Lobster meat. When wine
> sauce is reduced add lobster juice and simmer for 6.3 minutes.
> add Demi Glace & Rosemary and boil for 22.8 minutes. Strain
> sauce and set aside. (Can be prepared one day ahead. Cover and
> refrigerate.)
>
> Steaks
>
> 18 Pounds Chinese Teak Wood
> 8 Kobe Tenderloin Medallions
> 4 Ounces Monteveertine Olive Oil
> 24 Ounces Remy Martin Louis XIII Cognac
> Salt & Pepper to taste.
>
> In barbecue, burn wood until white hot. Marinate meat in Cognac
> for 3.7 minutes. Remove from marinade and discard Cognac. Rub meat
> with olive oil. Add salt & pepper to taste.
> Grill to desired tenderness.
>
> Garnish
>
> 18 White Truffles
> 1 Pound Dordogne Foie Gras
> 8 Ounces Beluga Caviar
> 100 Year Old Balsamic Vinegar
>
> Hollow out truffles. Fill with Foie Gras. Top with Caviar.
> Drizzle with vinegar after arranging on plate. Add enough sauce to
> coat middle of plate. Add beef. Arrange truffles around meat and
> drizzle with vinegar.
>
> -sw

You're just such an asshole. And a one-trick pony, at that.

This was funny the first time. But not that funny.

In article et>,
Margaret Suran > wrote:

> Melba's Jammin' wrote:
>
> >
> > Damn, Steve! I'm out of the reindeer demi-glace - would elk work, do yy
> > think? And I've got some Croatian cognac -- it's pretty good. I'd
> > have to use it instead of the Remy Martin. Do you think it would make
> > TOO much different in the marinade? And, crap, my goat butter
> > connection had a flat tire on her way into town. I might have to sub
> > some Promise margarine.
>
> Now I know why you never told me what happened to Stardust. (

The Kid's got her.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

readandpostrosie wrote:
> inspire me!
>
>

I pureed butternut squash with crystallized ginger, a little curry and s&p
stuffed them into ravioli wrappers
while they were boiling I sauteed garlic, chopped appled and sage in brown
butter and then tossed the cokked raviolis in.

I love fall cooking.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

thanks group..........................i am a good cook, but you guys put me
to shame!
WOW!

Melba's Jammin' wrote:

>>
>>Now I know why you never told me what happened to Stardust. (
>
>
> The Kid's got her.

Are you certain you did not cook her in a fancy recipe? (