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Last edited by skipsdaughter; January 7, 2023, 03:19 PM.-
Andrrr I just linked to the recipe above! It came together really fast -- took about 60-90 minutes total.
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Ok tested negative this morning and almost feeling human again so off to the market I go. I will either prepare a split pea and ham soup or a ham and northern bean soup. If I choose the split pea I will have to wing it. If I go the northern route Ill fall back on my grandmas method / recipe.
Either way it will be done in cast iron on a kettle.
Decisions decisions decisions
of course either way Im gonna need to make the stock so here’s the start to an all day ( maybe overnight) simmer.
Last edited by CHNeal; January 7, 2023, 09:54 AM.Comment
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French Onion soup is served!. First, we start with a boat load of sliced onions...
Next you cook the onions down and deglaze the pot over several hours..
Add all the herbs/spices/broths then stay on target it is almost there..
And finally it is officially French Onion Soup..
I finally just took this guy's picture because he kept following me around waiting to be fed (not by me)..
Soup turned out awesome!
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Awesome job. That is great looking soup tstalafuse! Thanks for posting the recipe.
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So it’s been decided we will be doing Split Pea and Ham soup here at casa del covid. I say we because while I’ll do the soup my favorite daughter is breaking out an 11 year old starter to make sour dough bread for the meal!
This will be the first bread she’s made at home as opposed to at school or at work ( she actually works as a baker) and to say I am excited is a real understatement!
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Thai red curry coconut noodle soup. Scallions and lime as garnish
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Andrrr
For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.
Ingredients:
Soup- 3 tablespoons unsalted butter , cut into 3 pieces
- 6 large yellow onions (about 5 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow) (note I usually slice them thicker for a more rustic type soup)
- Table salt (yes, they used table salt instead of kosher salt)
- 1 cup water, plus extra for deglazing
- 3/4 cup dry sherry the final deglazings (use real sherry and not the Holland brand crap at Wal-mart)
- 4 cups low-sodium chicken broth
- 4 cups beef broth
- 2 TBS beef base
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 TSP black pepper corns
- 1 or 2 small baguette , cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups) (provolone if you can't find Gruyere)
Directions:
For the soup:
Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt on top. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours or longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot (cuz it is hot), cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 10 to 15 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 5 or 6 more times, until onions are very dark brown. Stir in the sherry for the final deglazing and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
Stir in the broths/herbs/1/2 teaspoon salt and 2 teaspoons pepper corns, scraping up any final bits of browned crust on bottom and sides of pot (I use a stainless steel wire basket infuser for the herbs/pepper corns for ease since you discard the herbs/pepper corns later). Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 90 minutes or longer. Remove and discard herbs/pepper corns, then re-season with additional salt and ground pepper to taste.
For the croutons:
While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
To serve:
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 3 or 4 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 1 to 2 minutes. Let cool 5 minutes before serving.
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Soup is on. Nice fire, cool day and some brown liquor to help the process along. More to follow...Attached FilesComment
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Hope this qualifies, my wife Renee’s turkey and dumplings. Don’t get me started on the fluffy vs flat dumplings debate. I’ve lost it every time for over 50 years🙄. This was delicious comfort food at its finest.
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As opposed to rolling smoke…. I’m rolling chicken stock for tomorrows submission!Comment
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Ham and Bean soup with grilled cheese samiches.
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Tom Ka Gai
I used a stock I made yesterday as the base and braised chicken thigh meat in it. Then added the aromatics - galangal, lemongrass, Makrut (or Kaffir) lime leaves, Thai chiles:
After some coconut milk, palm sugar, fish sauce, mushrooms, and lime juice
Final product was delicious. Cried out for some jasmine rice, but the Jags game is coming up and I'm feeling lazy.
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I was gifted some redfish fillets so I took a pound of them to make courtbouillon, served over Rancho Gordo brown rice. For fun I added some unlabeled Hatch chilies from the freezer, turns out they are hot Hatch chilies so this is pretty spicy.
Recipe: http://www.nolacuisine.com/2005/10/2...uillon-recipe/
Cajun Catfish Courtbouillon Recipe
1 lb of Catfish Fillets cut into 2 inch pieces (I used redfish)
2 Tbsp Creole Seasoning
2 Tbsp Bacon drippings or vegetable oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tablespoon Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount fresh from the garden if in season
Fish Stock, Seafood Stock or water to cover, about 2-3 cups
2 Fresh Bay Leaves
2 Tbsp Fresh Thyme leaves
1/4 Cup Dark Roux
Kosher Salt, Black Pepper, Cayenne to taste
3-4 dashes Peychaud Bitters (optional)
1 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce (I use Crystal)
3 Lemon Slices
2 Tbsp. Flat Leaf Parsley, Chopped
1/4 Cup Thinly sliced Green Onions
1 Recipe Creole Boiled Rice
Toss the Catfish with the Creole Seasoning and keep in the refrigerator.
Heat the bacon drippings over medium heat, add the trinity (onions, celery, bell pepper) and saute until slightly wilted. Add the tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves, thyme, garlic and a small amount of seasonings, bring to a boil; Add the Dark Roux, cook stirring constantly for 2 minutes. Lower to a simmer, simmer about 20 minutes. Stir in the hot sauce, Worcestershire, Peychaud’s, parsley, 1/2 of the green onions, Catfish and the lemon slices. Simmer for 30-45 minutes. If the Courtbouillon gets a little too thick add a touch of stock or water, the consistency should be stewlike, not watery. Be careful when stirring the pot not to break up the Catfish.
Adjust the seasonings if necessary, remove the bay leaf and lemon slices. Serve over boiled rice and top with the remaining green onions.
Serves 3-4
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