Daily Archives: January 27, 2010
…..and Emma thinks she should help.
She does love boxes and she does love helping me when I’m working. You know, lying on my papers, walking across the computer, putting herself under my writing hand or rubbing up against my face while I’m reading. Yup, she loves to help.
(Thanks to JeffreyW for getting us started on pet pix)
Another recipe from my friend Denise:
Marinated Portobello Mushrooms with Onions
- 1 cup red wine vinegar
- 1 cup vegetable broth
- 1 cup low sodium tamari sauce
- 4 portobello mushroom caps
- 1 onion, sliced thick
- 4 whole wheat rolls
Blend liquid together and marinate mushrooms overnight in a zip-lock bag. Grill 3-5 minutes each side, until tender. Grill onions slices. Serve mushrooms and onions on whole wheat rolls.
Peel some potatoes (or leave the skins on) and dice to about 1/2″ and cover them with chicken stock in a suitable pot. Figure 1 fair sized potato per each serving. Some recipes call for some finely chopped celery and grated carrot, suit yourself. They will add some complexity to the flavor if the proponents are correct, my palate may be too coarse to appreciate the nuance, YMMV. Bring to a boil, and then reduce the heat to simmer.
In a separate pan, fry one slice of bacon per serving until crisp and set them aside for a garnish.
In a small bowl whisk some flour into some milk or half & half, use a couple of tablespoons of flour and 1/2 cup of dairy to start. The amount is going to depend on the size of the soup, you can add more later if need be.
Simmer the potatoes until they start to fall apart. If you don’t like lumps in your soup now is the time to dive in with an immersion blender. You can do it in a blender but that seems like too much work for me. A few seconds work with a manual potato masher will get you part way. I like some lumps in my soup. Add the flour mixture and continue simmering.
I usually add some heavy cream at this point, another cup or so, you can skip this but I like it in mine. Start adding some shredded cheese. I use cheddar but you can use whatever seems right. Use maybe 1/2 cup cheese per serving. Keep stirring and simmering until the cheese has melted. Taste it, add salt if you think it needs some. Add more cheese if you want. If I was making this for myself I’d add some fresh ground black pepper, but Mrs J isn’t a pepper fan so I add it to my bowl at the table.
Serve in a pretty bowl, garnish with crumbled bacon and chopped green onions or parsley and a sprinkle of cheese. I try to make a fresh loaf of bread to serve along side soups and stews. Mmm…warm bread slathered with butter.