I'll start with the soup I whipped up Sunday night.



Chicken-mushroom noodle soup

2 1/3 lbs boneless, skinless chicken thighs, trimmed & diced 3/4" chunks
3 tbsp olive oil
1/4 cup white wine
1 lb carrots, sliced & peeled
1 lb white mushrooms, cleaned & sliced
1 lb celery, cleaned & sliced (basically use the heart and three stalks besides)
2 tennis-ball sized onions, peeled and cut into fingerprint-sized pieces
12 oz pkg fine egg noodles
6 quarts water
1 tsp bay leaves
1/4 tsp pepper
an appropriate amount of Jameson's chicken soup base

You'll need a stock pot, at least a ten-quart.

Brown chicken in olive oil, drain oil. Deglaze pan with wine. Add water, soup base (about 4 tbsp, just taste the broth near the end of the cooking to know for sure), pepper, bay leaves; simmer (covered) about 60 minutes. Add carrots, simmer another 10 minutes. Add celery & mushrooms, simmer another 20 minutes. Add onions; simmer (uncovered now) another 30 minutes. Bring to a rapid boil and cook the noodles right in the soup just until tender; it takes perhaps 4 or 5 minutes. Remove from heat, cover and allow to sit for ten minutes.

This ain't really proper soup; I don't use real chicken stock but instead use a powdered soup base (although Jameson's is a VERY good soup base). It tastes awfully good, in my humble opinion, and everyone who's tried it has raved. If you are a little pressed for time, this is less than three hours from start to finish, robustly hearty, and it is enough food for six hungry adults. If you don't like mushrooms, leave 'em out.






Feel free to wax poetic about your favorite vegetable, lament the loss of an old hamburger haunt, bemoan the lack of a perfect ham glaze. Let this be the place we discuss FOOD, a subject dear to the heart of all Chicagoans past, present, future or potential. I'm making lasagna later this week!

Now that was really cruel. Stop it, you're killing me....

edit; "if you don't like mushrooms???" There are such people?

My two secrets...

You will be suprised.

Next time you whip-up a batch of chili, add some 'dill seed'.

Apple deserts - a little WR Sauce.

I've found there are people who loathe mushrooms. I know hardly anyone who can take them or leave them; in my experience people either love mushrooms or detest them.

They're perfect, not just terrific, but absolutely PERFECT in beef stew. But darn good in chicken soup as well, IMO.

Mustard Greens & Ham Hocks or Ham shanks (more meat)

Simmer 3 good sized hocks or shanks in a stock pot just covered w/water until the meat falls off the bone, remove bone and break up the meat into little bitesize pieces. Add 1 chopped onion, 2 pinches crushed red dried chilies (I put 'em in a teaball so I can remove them), 3 bunches of mustard greens with the large stems removed. Cook for a couple of hours. So simple and so good.

Believe it or not, my brother hates mushrooms.

I don't get it, they're great!

As for recipes, sorry, I don't really got any. When I cook, I don't measure anything. I learned everything from my dad and grandfather (supplemented by PBS).

I hate mushrooms but I did sautee some for my son to go with our steaks for dinner. The kid is 6 and he loves mushrooms.

Check out www.epicurious.com if you are in the cooking mode.

Look for the 3 1/2 or 4 fork ratings, then look to see if it has a little clock by it (ease of recipe and under 1/2 hour to make).

You won't believe the great things you'll find there.

The soup sounds great. I like thigh meat, too.

2 sticks (1/2 pound) unsalted butter, at room temperature
1/4 cup minced fresh parsley
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients. Mash/mix well. Roll into large balls. Chill in refrigerator for 30 minutes, then add this to the top of steaks for the last 2 minutes on the grill. I prefer filet mignon or Top sirloin strip (no bone)

This will make enough butter for about 4 large steaks. Everyone will love it!

I don't use a recipe for my white bean and kale soup, it's a Nonna thing.

This is also a favorite. I use vegetable broth instead of chicken, and Sam Smith Lager instead of Railyard, because it's good and easy to find.


Gorgonzola-ale Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. red potatoes -- peeled and coarsely
chopped
1 med. yellow onion -- peeled and chopped
2 quarts water
4 oz. gorgonzola cheese
12 oz. Railyard ale
2 c. chicken broth
1 c. heavy cream or half-and-half
2 t. salt
1 t. ground white pepper

Instructions: Place potatoes and onions in medium saucepan with water and bring to a boil. Simmer until potatoes are completely soft, about 45 minutes.


Strain potatoes and onions and reserve water. Allow both to cool slightly and puree in a food processor, adding reserved potato water as needed until mixture is very smooth. Return to heat and add remaining ingredients. Stir until gorgonzola is melted.

Serve with a hearty beer bread or a crusty loaf of French bread.

NOTES : Use smoked gouda or pepper jack cheese instead of gorgonzola. For a lower-fat version, use vegetable stock instead of chicken stock and whole or skim milk instead of cream. Thicken with a little cornstarch dissolved in water.

I make focaccia to serve with this, I can post the recipe for that if anyone wants it, also batter bread is really easy for breadmaking newbies, and good with this soup.

I generally make banana cake with cream cheese or fudge icing for dessert.

Mangia!

Celene

Broccoli Crescent Triangles
-------------------------------

2 pkg. crescent rolls
1 lb. ground beef
10 oz. frozen broccoli
8 oz. cream cheese
1 cup shredded cheddar cheese

Lay one package of crescent rolls in bottom of greased 9” x 13” casserole dish. Brown meat, then stir in broccoli and cream cheese. Pour mixture into casserole dish and top with shredded cheddar cheese. Cover with second package of crescent rolls. Bake at 350ºF until golden brown.

:P Anybody ever heard of Osgood Pie? My mother had that recipe and gave it to me but I lost it. I need to see if I can find it on the Web.
The pie had these ingredients - cloves, nutmeg, raisins, cinnamon, and a touch of liqueur (I'm not sure but I think it was whiskey).

Catfish anyone? A quick and easy meal for two. I normally use up leftover Bud/Miller/Coors this way, although a good pale ale, IPA or brown ale works wonders in this recipe. Enjoy, compliments of aleman.

BEER-BATTERED CATFISH WITH VINEGAR SLAW

Serves 2

1/3 cup plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup flat beer
Vegetable oil (for frying)
(2) 4 to 6 ounce catfish fillets

2 cups coleslaw mix
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 tablespoon vegetable oil


Whisk 1/3 cup flour, salt, and pepper in medium bowl to blend. Whisk in beer.

Add 1/2 inch of oil to a heavy skillet. Heat oil to 350°F. Place remaining 2 tablespoons flour on plate and coat fish with flour. Dip in batter, and let excess drip off.

Fry fish until golden brown and crisp, about 4 minutes per side. Drain fish on paper towels.

Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl. Season with salt and pepper. Divide between plates. Place fish atop coleslaw.

I dont use bread. I do use tortillas, as bread.

Heat up a cast iron skillet(any skillet would do). Put big pat of butter in skillet to melt, add salt. Put a big tortilla in the butter, rub it around, then turn it over. Put a small slit in the tortilla for air to escape, and I put a pan lid on it to keep it down flat. Let it toast, in the skillet; turn to the other side, let it mildly toast the 2nd side.
Remove and enjoy. I use it for sandwiches, or on its own as a crunchy side to dinner.

I don't have any exact measurements for my recipes, either. My late grandmother (home ec teacher) didn't think it was proper not to measure ingredients until she tasted my chili. After that, she was OK with my simple culinary skills.

I must have lost my internet way...I've stumbled into the Martha Stewert chat room. LOL

I frankly don't cook with recipes. I write down what I used after the fact, so others can duplicate the meal if they like.

Jimbow posted an interesting idea with crescent rolls. Here's another: wrap thawed hot dogs (Ballpark are not bad) with them and bake (well separated on the cookie sheet) at the temperature listed on the package for 14 minutes.

Cut a pound of round steak into thin strips and marinade in red wine for half an hour. Brown in olive oil, drain. Add a jar of cheddar cheese sauce, a cup of water, and a half-teaspoon of beef soup base. Simmer twenty minutes. Pour into a casserole dish, top with Pillsbury biscuits, and cook for the amount of time listed on the can (I think it is 13 minutes). The biscuits get all cheesy on the bottom, and since they're not in contact with a cookie sheet themselves they don't burn on the bottom. This is a poor man's Welsh Rarebit, and it's really good. Similarly, any meal that's got a heavy sauce and meat can be put into a casserole dish and topped with biscuits. I wouldn't do it with a pasta sauce, but almost any gravy goes with biscuits.

I'd be interested in starting a recipe subforum, if there's enough outside interest.

Having grown up in a kitchen (my mom was a Chef), I have always loved cooking. And, I find that the best recipes are home ones, not ones from a recipe book.

Let me know your thoughts.

---

Dill seed in chili? I never thought of that. I usually add some nutmeg and cinnamon; it adds a slightly sweet balance to the hotness. I actually posted this recipe on this board somewhere, so you might find it if you look.

Also, Wendy's (Ed's wife) grilled salmon recipe is top-notch. I think this might have been deleted since it was originally posted in Ed's Blog forum. If anyone's interested, I printed it out and am willing to share.

Cheers!

-P

Recipie forum = good idea.

Another forum I post on, the Fender Discussion Page (www.fenderforum.com) has a whole online recipie book.

I'd be interested, I love to cook.

The Southwest menu lends itself to so much bastardization, that the staples can still have variety. Mole' for example... some of the dozens of variations are "Coca-Cola, peanut butter, sorgum, chocolate, cinnamon,... ", a hobby for me is sampling various mole' pollo. You will be "VERY" pleasantly surprised at the 'dill seed/chili' thing. I'll try to find your chili recipie. Thanks, P.!

That would be great...you can probably tell I love food by my avatar selections...and its the second reason my name is Bistro!

You have my vote to make it a subforum. Anyone else? Should we make a poll out of it? Maybe you could start a pinned poll or a couple of days.

Here's one for a romantic dinner, I learned it while I was stationed in England:

Riviera Trout

2 Frsh trout
~1 tsp Salt
2-4 tablespoons flour
2 tsp dried rosemary (1 per fish)
~4 tbsp oil
1oz butter
4 tbsp Pernod
4 tbsp cream (Iuse light whipping cream)

Clean and wash trout.
Dry fish and coat in flour and salt, rub the rosemary inside the trout.
Heat oil and butter in frying pan and fry for approx. 5 minutes turning several times, remove from heat and pour over pernod (or Ricard, I haven't been able to find it here though) and flambe, put out flames with cream and immediately mix cream with juices in pan (if you wait too long the cream will crdle, it still tastes good but doesn't look as appealing).
serve immediately with cucumber salad (or similar)

If she likes fish, she'll love this dish!

I couldn't decide whether to post this recipe or my chili (based on one called "buzzard breath) but the romantic side wone.

I hope one of you tries this, it's easy and tastes great!

Well, the trout recipe got my attention! I would also like a cooking forum here.

Here is a fantastic tilapia recipe.

1 lb fresh tilapia (if possible...you can use frozen)
2 T flour
S&P
1 t Emerils fish rub

1 jalapeno, minced (leave in seeds if you want it hot)
1/2 stick + 1 T butter separated
Handful of cilantro chopped fine
1 large shallot minced
2 juicy limes - zest grated off, then juiced

1 t olive oil

Barely melt the 1/2 stick butter then mix in jalapeno, cilantro, shallot, and juice of the limes. Add salt and pepper to taste. Keep in a warm area.

Mix flour and Emeril's fish rub and dredge the fish lightly.

Heat remaining 1 T butter +1 t olive oil in a large skillet until hot and bubbling.

Add fish and cook until light brown on each side. About 2 minutes on each side or LESS.

Place on platter and top with a bit of the butter sauce. Pass the rest of the sauce separately.

This is good with pretty much any vegetable. Summer squash is pretty and tasty.

Tilapia is usually inexpenisive (at least in the western U.S.) and very mildly flavored, not at all fishy. If you like Thai or Mexican food you will love this dish.

OMG... all these tasty sounding recipes, I just ate dinner and my mouth is watering, I can't wait to try all of them!

Recipe forum would be a great idea...

BTW, I wonder if aleman has any good recipes with beer in them (Love to cook with beer, mostly crabs and seafood tho)

Here's something remarkably simple my mother makes. It tastes awesome.

French Pork Pie

1 lb sage pork sausage
2 cups chopped yellow onions
2 tbsp olive oil
3 cups mashed potatoes
1 pkg pie crust

Separately, brown and drain pork sausage and saute onions in a bit of olive oil. Put a pie crust in the bottom of a large pie pan; mix the meat, onions, and mashed potatoes and shovel them into the pie shell. Top with another pie crust, cut a few holes and bake at 350 for 45 minutes (or until well browned).

Serve with a tossed green salad with vinagrette dressing. Feeds a family of four, easily.

I think I might try this. I haven't had tilapia before, but I've been wanting to try it.

I'll let you know if I give it a go.

Cheers!

-P

I'm not really big on fish, but in my opinion, tilapia is not bad. It's not too "fishy", if you follow my meaning. For purposes of comparison, I'm very unlikely to eat catfish or perch; I like trout, red snapper, salmon, and tuna.

See post #13. I'll add more later.

Catfish is actually pretty mild. I know most people don't like the idea since it's sort of a bottom feeder, but I really like it.

There was a southern BBQ place I used to haunt during Grad school that sold an awesome fried catfish sandwich. I really ought to go back and visit some friends.

A friend made these one time when we were camping, they are addictive, so be careful, , and unbelievable easy.

Wrap whole mushrooms with bacon, toothpicks thru the bacon to hold the bacon in place. Grill them until the bacon is the way you like it. Then put your favorite barbecue sauce on them.

They are delicious and simple to make.

I'll need a bigger pan, as the onions would need to be increased for the "German" half of me. Sounds like a good 'Iowa Farmwife' meal!

Ok blueneck, this is for you. Plan on consuming this at one sitting (or preferrably having enough company to finish this) as it does not reheat well. I also like to throw in some jalepeno peppers to kick it up a notch. Enjoy! aleman

CHEDDAR BEER SOUP

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass (the hoppier the better I think)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon.

Makes 4 to 6 servings.

Easy Portobello Mushrooms

4-6 portobello mushrooms
1 bottle Newman's Own Light Balsamic Vinaigrette Dressing
1/4 cup grated parmesan cheese

Preheat oven to 425F.

Wash mushrooms; pat dry. Place mushrooms stem side up on a baking sheet. Pour an ounce or so of the dressing on each mushroom and work it into the gills with a small brush or your finger.

Bake for 10-15 minutes, or until tender. Remove from oven and sprinkle with the parmesan cheese.

Can be sliced and served as an appetizer, or done up as portobello "burgers" with mayonnaise, lettuce, tomato and rings of red onion.

Bon appetite!

Chip

Ohh, all those soups sound heavenly.
I'm definately for a recipe forum, even if I have to translate my Mom's "a pinch of this or a dash of that"

Here's a recipe for Pastel de Papas, it's a Chilean version of Shepherd's Pie. It's sort of a poor man's food, so it's truly one of my favorite comfort foods.
2 Tbs. Olive Oil
1 Onion-chopped
1 lb. Hamburger or ground Tturkey
Salt and pepper to taste
Paprika (about a tablespoon)
Cumin (about a tablespoon)
Chili Powder (about 1/2 tablespoon)
Cayanne (1-5 dashes, depending on the fortitude of your digestive system)
Flour –about 3 Tbs.
1/2-1 cup hot water or chicken broth
1/3 cup Raisins
1 can Black olives
2 tbs. powdered sugar
2-4 Hard boiled eggs
8 servings Instant Mashed Potatoes (make sure it's instant, Mom said so!)

In a large skillet, fry chopped onions in the olive oil. When the onions are golden brown, add the ground meat. Stir, and turn down heat to medium. While the beef is browning, season with salt, pepper, chili powder, cumin, cayanne and paprika. Add the flour once the beef has dropped a lot of juice and it looks mostly cooked. Add hot water in order to make gravy.
Add the raisins, olives and sugar near the end of the cooking time (meat is well browned and a thick gravy has formed). Cook for two more minutes. Set aside.
While the beef is cooking prepare the mashed potatoes according to the package directions. Also, prepare the hard- boiled eggs (add eggs to boiling water and cook exactly ten minutes).
Spread the beef mixture along the bottom of a deep baking pan or dish. Place eggs evenly spaced in the meat. Layer the mashed potatoes on top. Bake for about 20 minutes at 350°F. Serve with Aji or hot sauce. Goes well with a chilean cabernet or merlo. For an affordable treat in keeping with the poor man's food, try santa rita 120 ($5.99/bottle).

I expected your empenadas (SP?) recipe.

I'm not sure about starting a new subforum, I'll have to check with Holmey when he has time.

The emapanadas recipe is very similar, at least the filling for them is like the meat part of the pie.

You can put damn near anything in a pie shell and make it taste awesome.

One cooking rule of thumb I apply: since I don't cook as often as I'd like (I'm often working at the appropriate time of the day), when I do cook I make a lot of it. My pot of soup last Sunday basically cooked down to two gallons. When I make spaghetti (and I must get around to writing it down someday) I make enough sauce for a second meal - perhaps rotini, or rigatoni. Cook it a bit more when leftover, it gets a bit thicker and the taste changes subtly. That pie mentioned above is two meals for us. And so on, for the thing is: I like leftovers. One gets to be creative.

Having said that, take leftover beef stew and throw it in a covered pie shell, bake it as long as it takes, maybe half an hour. Got leftover spaghetti? Mix it with sauce, cut it up, and throw it in a pie shell. Strawberries? Cook an empty shell, then add sliced strawberries, cover with whipped cream and chill. Sprinkle chocolate slivers on top if you want, or put chocolate syrup in a squirt gun and go wild.

Everything's better in a pie!

"You can put damn near anything in a pie shell and make it taste awesome."

I guess I'm not quite health conscious but I use half lard and half butter when I make a short crust pie shell. All the girls at work (food and beverage) love it when I (a mechanic) bring them in a homemade pie, they tell me the crust is the best part

Awesome, thanks, I'm looking forward to trying it, I'll suprise my wife with it , just reading the ingredients, I know she will flip over it.

Hey P...

It is a good recipe. I forgot to say: add the lime zest to the butter/cilantro/etc. mixture.

Also...I kind of cheated. I use more than 1/2 stick of butter...but didn't want to sound like a pig! If you use more butter you can dress the veggies in it.

Do try it. You will like it.

Funny, I think we kind of hate each other on other topics. You sound like a nice guy. I'm going to open my mind up a bit and not be so sarcastic.

Anyway, try the recipe!

Ever tried a pinch of nutmeg in chili?

Nevermind.

Cinnamon is good, too. Chili a la Cincinnati. Don't spare the noodles and other fixings.

Chip

I sometimes throw in a couple tablespoons of peanut butter just for kicks. Peanut butter is also a welcome addition to meat loaf.

Thanks for the advice; I think I will try it.

I hear you about the butter. The best cookbook I own was my grandmother's (printed during a time when lots of butter/lard/salt was used). I do try to scale back, though.

As for hating people, I'm not that way. I do hate ideas, but never people.

Cheers!

-P

Noodles in chili? What other fixins? Chili and onions. Chili and cheese. Chili and crackers. Chili and FRENCH FRIES!! What other fixins?

I wonder if anybody hereabout would accept Red Beans and Noodles on Mondays instead of Red Beans and Rice. The nutritional effect is duplicated, I think. hmmm Red Beans and low-carb or whole wheat noodles...

Well....for those of you who like acorn squash....


Brandied Acorn Squash


1 large acorn squash

2 tblespn of diced onion

2 tblspns of unsalted butter

4 tblspns of real maple syrup

2 strips of thick sliced lean bacon(trim away the fat)

Brandy


Cut squash in have and clean out the seeds etc.

Take a fork and pierce the meat of the squash all over without puncturing the outer skin and place in a roasing pan with a lid making sure that they will not tip over.

Divide all the ingredients evenly and place in each half. Top off but not overfill with Brandy. Place cover on roaster and into a 350 degree oven for 1 hour.

is a meal all initself or can be scooped out and used as a side.



For those hot summer days and cold winter nights


Winter

Hot Chocolate Covered Cherries

Hot water

Dark Chocolate mix(instant and do not use regular hot chocolate)

Brandy

Marichino Cherry Juice

Use two packets of Dark Chocolate mix per cup with 1 shot of Brandy

Add two Cherries and 1 tblspn of cherry juice.


Enjoy



Summer

"Jolly Roger"

*** You will need to plave the blender in the freezer for about 2 hours prior to making this drink.


Place frozen blender glass on the blender and add

Scoops of whole bean vanilla ice cream.....do not pack tight

7-9 shots of Capt Morgans Spiced Rum

2 tblspns of white malt (or to taste)

1 tblspn real Vanilla(or to taste)

Blend thoroughly....do not puree

Place the blender back into the freezer for 2-3 hours


To serve

Take blender out of the freezer ...do not place on machine

Spoon stir only and pour into frozen pilsner glasses

Grate a vanilla bean over the top and garnish with a sprig of mint

enjoy


mutt

just wondering for some of you northeners: do you have a lot of choice in the grocery store when it comes to peppers, hot sauce, mexican foods, cajun foods, fish batter etc...? I have heard that cajun spices and such are not found in northern areas. Is that true?

Nope....not true...I have acces to every spice on the planet....fresh and ready to go. As for choices....I can get my meat either at the store or directly from the farm. I can get my seafood either day fresh or fresh frozen....no problem. As for hot stuff......everything from cajun to asian whitehot curries....no problem.


mutt