Well I shopped my ass off today (at least for me). And got the fixing for
many meals. Tomorrow I make around 5 gallons of cabbage and bean soup
with keilbasa, a variation on buef borgione <sp> I use sherry, and also
probably a smoked 7 lb pork butt roast as well as a prime rib steak for
supper...That should ensure reasonable dinners at work for the rest of
this month and part of the next. I had to hgit six stores to get what I
needed and everybody is getting their easter or last minute easter stuff
so the stores were crowded. I'm pooped, best have a nap.

@@@@@ Now You're Cooking! Export Format

Al's Bean And Sausage Soup

Soups/Chowders/Stews

2 tablespoons canola oil
1 pound kielbasa sausage, diced
4 large garlic cloves, chopped (7)
1 bulb fennel; chopped
1 onion; chopped
2 carrots; chopped
10 large Button mushrooms; chopped
1 celery heart with leaves
1 small bag spinach leaves
3 900 ml box chicken broth
4 cups water; plus
2 tbsp redibase turkey stock
2 15 oz cans can navy beans
1 15 oz can can diced tomatoes with herbs
1 500ml ctner sour cream
1 tbsp crushed red peppers; heaping
1 bunch fresh dill; mjnced

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
garlic and sauté until sausage is lightly browned, about 8 minutes. Add
in
crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5
minutes more. Add broth, water, turkey stock navy beans with their juices
and spinach. Simmer until flavors blend and soup thickens slightly, about
20 minutes. Stir in the sour cream and dill simmer 5 more minutes. Season
to taste with salt and pepper.

Ladle soup into bowls.

10-3 cup servings approx

Replacing the spinach with cabbage works well.

could use more sour cream


** Exported from Now You're Cooking! v5.83 **

I'd post the other recipes except I don't follow one. The stew is an
unfixed amount of sirlion roast cut in cubes/strips and browned then
braised with onion, mushrooms and grape tomatoes in a beef stock and
sherry. The boneless pork butt is rubbed in a spice mix that I make up as
I go and left in the fridge overnight and smoked using applewood chips @
250F for 4 to 6 hours depending on size etc...I'm not cooking it till
pulled state, but close.

The prime rib steak I broil after rubbing it in fresh ground black
pepper, garlic and onion powder 2 hours beforehand and served with a mix
of quartered pan fried mushrooms and caramelized onions. And some green
beans (maybe almondined, depends on my mood).

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Mar 19, 10:44*am, hahabogus > wrote:
> Well I shopped my ass off today (at least for me). And got the fixing for
> many meals. Tomorrow I make around 5 gallons of cabbage and bean soup
> with keilbasa, a variation on buef borgione <sp> I use sherry, and also
> probably a smoked 7 lb pork butt roast as well as a prime rib steak for
> supper...That should ensure reasonable dinners at work for the rest of
> this month and part of the next. I had to hgit six stores to get what I
> needed and everybody is getting their easter or last minute easter stuff
> so the stores were crowded. I'm pooped, best have a nap.
> [snip]

Well, that's a lot. Even when I worked I didn't prepare _that_ far in
advance, and I've never had enough freezer space for all that. Still,
when you're retired you go with the flow and this week whole chickens
are 55 cents/lb. I bought the two they allow per trip, probably will
do that twice more before the sale ends. Forturnately there are lots
of ways we enjoy chicken. I foresee grilled chicken, roast chicken
(if it rains), fried chicken, arroz con pollo, coq au vin, lots of
breast fillets in the freezer for future stir fries, lots of stock..
I wish they'd run similar sales on beef some time ..... -aem

On Wed, 19 Mar 2008 12:14:18 -0700 (PDT), aem >
wrote:


>Well, that's a lot. Even when I worked I didn't prepare _that_ far in
>advance, and I've never had enough freezer space for all that. Still,
>when you're retired you go with the flow and this week whole chickens
>are 55 cents/lb. I bought the two they allow per trip, probably will
>do that twice more before the sale ends. Forturnately there are lots
>of ways we enjoy chicken. I foresee grilled chicken, roast chicken
>(if it rains), fried chicken, arroz con pollo, coq au vin, lots of
>breast fillets in the freezer for future stir fries, lots of stock..
>I wish they'd run similar sales on beef some time ..... -aem

What store was that? I know I saw an ad for those in Vons, but I
think that sale ended last night.

Christine

"Michael \"Dog3\"" > wrote in
6.121:

> hahabogus > dropped this
> : in rec.food.cooking
>
>> Well I shopped my ass off today (at least for me). And got the fixing
>> for many meals. Tomorrow I make around 5 gallons of cabbage and bean
>> soup with keilbasa, a variation on buef borgione <sp> I use sherry,
>> and also probably a smoked 7 lb pork butt roast as well as a prime
>> rib steak for supper...That should ensure reasonable dinners at work
>> for the rest of this month and part of the next. I had to hgit six
>> stores to get what I needed and everybody is getting their easter or
>> last minute easter stuff so the stores were crowded. I'm pooped, best
>> have a nap.
>
> I'm about to have a snooze myself. After I have a snack of sharp
> cheddar, smoked oysters and triscuit crackers. What I want to know is
> what I should bring to your place for dinner
>
> Michael
>
>

Before I naped I preped the pork butt by rubbing it with the spice mix,
got the propane tank filled and re-hooked up as it is a gas smoker, and
cooked a prime rib steak and ate well, required for nap
sustenance....only 3 steaks left now...whimper. Later today I'll get some
more wood chips to play it safe. Maybe I should slice and dice the
veggies for the soup...no too much like work...Instead I'll prep the
dried beans for the soup, by cooking them up in chicken stock.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Mar 19, 12:22*pm, Christine Dabney > wrote:

> What store was that? *I know I saw an ad for those in Vons, but I
> think that sale ended last night. *
>
Yes, it was Von's / Pavilions. I think it's good through tonight. -
aem

hahabogus wrote:

Tomorrow I make around 5 gallons of cabbage and bean soup
> with keilbasa, a variation on buef borgione <sp>
Eh???? This is definately a creative variation.
Boeuf/Bœuf bourguignon, taberwhit!

The recipe looks great but a relative of bœuf bourguignon?


--
John Kane, Kingston ON Canada

John Kane > wrote in news:fru8mi$qro$1
@registered.motzarella.org:

> hahabogus wrote:
>
> Tomorrow I make around 5 gallons of cabbage and bean soup
>> with keilbasa, a variation on buef borgione <sp>
> Eh???? This is definately a creative variation.
> Boeuf/Bœuf bourguignon, taberwhit!
>
> The recipe looks great but a relative of bœuf bourguignon?
>
>

It has beef wine (sherry) mushrooms and onions all needed.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

Michael \"Dog3\" wrote:

> hahabogus > dropped :i n rec.food.cooking
>
>
>
> > Before I naped I preped the pork butt by rubbing it with the spice
> > mix, got the propane tank filled and re-hooked up as it is a gas
> > smoker, and cooked a prime rib steak and ate well, required for nap
> > sustenance....only 3 steaks left now...whimper. Later today I'll get
> > some more wood chips to play it safe. * Maybe I should slice and dice
> > the veggies for the soup...no too much like work...Instead I'll prep
> > the dried beans for the soup, by cooking them up in chicken stock.
>
> My house has been a mess for 2 weeks and will probably be so for several
> more weeks.


You gettin' flooded out down there, Michael...???

It's a sunny day in Chicawgo but tomorrow we are expecting another
snowstorm, sigh. I am making bean soup tomorrow in the crockpot while
the snow flies, hopefully it'll be my last "deep 'o the winter"
cooking for a whiles...

I stocked up on cabbage last week @ 17 cents/lb. - so I also see some
cabbage soup in my future...


--
Best
Greg

On Thu, 20 Mar 2008 01:26:19 GMT, "Michael \"Dog3\""
> fired up random neurons and synapses to opine:

>My house has been a mess for 2 weeks and will probably be so for several
>more weeks. What began as a kitchen remodel has turned into, well,
>basically gutting about 1/2 the house. Tomorrow they tear down the
>ceiling in the entry hall and move the chandalier (sp) from the dining
>room to the living room.

<snippidy>

This goes under the header of "unintended consequences." If you
replace the draperies, you realize it makes the sofa look like crap.
If you replace the sofa, you realize that it makes the carpet look
like crap. And now you need to repaint the room. Which makes the
adjacent dining room look like crap. And so on and so on and so on.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

hahabogus wrote:
> John Kane > wrote in news:fru8mi$qro$1
> @registered.motzarella.org:
>
>> hahabogus wrote:
>>
>> Tomorrow I make around 5 gallons of cabbage and bean soup
>>> with keilbasa, a variation on buef borgione <sp>
>> Eh???? This is definately a creative variation.
>> Boeuf/Bœuf bourguignon, taberwhit!
>>
>> The recipe looks great but a relative of bœuf bourguignon?
>>
>>
>
> It has beef wine (sherry) mushrooms and onions all needed.
>
SHERRY! And spinach! Al's Polish-Florentine Sausage Soup yes. Bœuf
bourguignon no. Sarkozy probably has the Gendarmerie after you for such
a suggestion.

--
John Kane, Kingston ON Canada

John Kane > wrote in news:fs132d$eee$1
@registered.motzarella.org:

> Al's Polish-Florentine Sausage Soup yes.

I use cabage not spinach so NO. The recipe I posted mentions cabage in the
note section and that's what I use. It started life with spinach but now it
is made with cabbage. Somewhat like Nancys excellent Tortillia soup tastes
best made with Italian sausage.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus wrote:
> John Kane > wrote in news:fs132d$eee$1
> @registered.motzarella.org:
>
>> Al's Polish-Florentine Sausage Soup yes.
>
> I use cabage not spinach so NO. The recipe I posted mentions cabage in the
> note section and that's what I use. It started life with spinach but now it
> is made with cabbage. Somewhat like Nancys excellent Tortillia soup tastes
> best made with Italian sausage.
>
I have no complaint with the recipe, it looks excellent. I just object
to the comparison to boeuf bourguignon.

--
John Kane, Kingston ON Canada

John Kane > wrote in
:

>>> Al's Polish-Florentine Sausage Soup yes.
>>
>> I use cabage not spinach so NO. The recipe I posted mentions cabage
>> in the note section and that's what I use. It started life with
>> spinach but now it is made with cabbage. Somewhat like Nancys
>> excellent Tortillia soup tastes best made with Italian sausage.
>>
> I have no complaint with the recipe, it looks excellent. I just
> object to the comparison to boeuf bourguignon.
>

Well of course cabage soup isn't boeuf bourguignon.

But a beef stew made mostly with red wine, onions, mushrooms, tomatoes
and of course beef is somewhat close. I used 1 cup merlot and about 2 oz
sherry, so made mostly is the correct phrase. The adding of sherry is
only to add sweetness. I didn't use carrots which could also add
sweetness. Grape tomatoes are excellent in braised dishes as they
explode flavour into your mouth when their skin is punctured with your
teeth.

I'm saving the carrots for the soup. Where I appreciate carrots more.
Plus carrots and dill are a good match. Just as is sour cream and dill
are. In which both are in my cabbage and bean soup.

If you believe I posted a recipe for cabbage soup and naming it boeuf
bourguignon you are mistaken and I suggest you re-read the orginal post.
where I thought I had enough gumtion to cook 3 or 4 large meals in one
day. Which turned out false. Sunday will be soup day. As today was boeuf
bourguignon day and last thursday was smoked pork butt.

Tomorrow I dine out and find out if I'm a fool or not.

Later tonight I'm BBQ grilling my first steak of the season as earlier
today I stuffed my face with my version of boeuf bourguignon. As a side
grilled mushrooms brushed in Italian salad dressing. I will mourn the
passing of the second of 4 steaks I have. But it won't stop me. I would
like to eat my steak/cake and have it as well.



--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.