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Not Really So Texas-Style Chili

By mlb, on January 21st, 2011%

Chili

I love this chili! I’ve made it twice in the past month. It’s really good…not mouth-burningly spicy (but it has a kick), very complex and if you are not from Texas, it’s perfectly appropriate to add beans, imho. Hooray! If you want your chili all meaty and Texas-like, just increase the meat to 3 pounds and loose the beans. How you prefer your chili is between you and your kitchen, that’s what I say. This is just how I like it.

The second time I made it, I actually grabbed a boneless rib eye steak from Trader Joe’s, cubed that up and used that for the meat. I think it was about $5 and I liked that better than the $12 worth of short ribs I used originally. Go figure.

Oh and this leftover chili makes EPIC NACHOS. Seriously. Just load some tortilla chips up on a baking . . . → Read More: Not Really So Texas-Style Chili

2 comments   Autumn, Beer, Cheese, Chocolate, Comfort Food, Mexican, Soups & Stews, Winter

FFwD: Paris Mushroom Soup

By mlb, on January 6th, 2011%

Paris Mushroom Soup

Here we are at the first French Fridays with Dorie of 2011. Paris Mushroom Soup.

Things I did differently and learned from this recipe:

1. I used 1 lb white button mushrooms and 1/2 lb portobello. This was mainly because that’s what I had at home. Also, I used 1 white onion and 1/2 red onion, for the same reason. Because of this, I imagine my soup is a little darker than the white onion/white mushroom version.
2. I took this as an opportunity to try out my Porcini Salt from Red Ridge Farms. Mmmm…that’s good.
3. This is now my favorite mushroom soup!
4. This was a great way to use up some turkey stock that I had in the freezer!
5. It’s excellent with a toasted piece of sourdough bread on top. Especially if the toasted bread has some melted mushroom brie on it. I’m just saying…

Edited to add . . . → Read More: FFwD: Paris Mushroom Soup

8 comments   Cookbooks, Food Blogging Event, Soups & Stews, Vegetables

Creamy and Delicious Hungarian Mushroom Soup

By mlb, on November 6th, 2010%

Hungarian Mushroom Soup

This is a soup I have known about for sometime, but only just recently made. It’s from the Moosewood Cookbook and is, in theory, vegetarian. But, I used some homemade chicken stock so mine was not so much vegetarian as it was just plain delicious!

The original recipe called for 1/2 sour cream but I reduced that when I saw how creamy it was just from the initial roux. I also fought my instincts to saute the mushrooms in a fat, but to warm them in the stock, as directed to in the Moosewood Cookbook. It worked just fine although I can’t help but wonder if olive oil (or god forbid, even bacon fat) sauteed mushrooms would be even better?!

Hungarian Mushroom Soup
Adapted from the Moosewood Cookbook
12 oz assorted mushrooms, sliced (I used 8 oz cremini and 4 oz shiitake)
1 yellow or white onion, diced
2 tbsp butter
3 tbsp . . . → Read More: Creamy and Delicious Hungarian Mushroom Soup

4 comments   Comfort Food, Cookbooks, Soups & Stews, Vegetables

FFwD #3: Vietnamese Spicy Chicken Noodle Soup

By mlb, on October 15th, 2010%

Soicy Vietnamese Chicken Noodle Soup

Here’s post number three for French Fridays with Dorie! I liked this soup a lot and think I’ll definitely make it again! Psssssst…Buy the book!

Stuff I learned:

1. I think my broth was thinner than it looked in the cookbook photo because I used light coconut milk. I thought the taste was still wonderful, but sometime I may try it with full-on coconut milk.
2. Triple, even quadruple the cheesecloth, or there will be peppercorns floating in your soup! Luckily, I learned this early on and re-wrapped my spices/cilantro stems.
3. Thai basil is best, but normal basil will work if that’s all you have (me! me!)
4. I diced my chicken instead of shredding it — sometimes I am just lazy like that.
5. And oh yeah, you can’t really see my noodles here, but I boiled up two servings worth of frozen udon noodles for dinner and . . . → Read More: FFwD #3: Vietnamese Spicy Chicken Noodle Soup

5 comments   Asian, Cookbooks, Food Blogging Event, Soups & Stews

Carrot Soup with Orange and Tarragon

By mlb, on August 27th, 2010%

carrot soup

This is a great all-purpose soup. You can make it in the summer with a pound of garden or farmer’s market carrots, or any time with a bag of peeled carrots, as in the original recipe. We actually have the bag of carrot snacks in the fridge quite often and if they don’t get used for…snacks, I am often wondering how to use the bag up fast. This soup was the answer.

Usually I am so-so on carrot soup but something about the flavors here just clicked for me. It was especially good the next day, as the different ingredients had time to come together and meld. I’m also already forming a plan to use this recipe in the Fall with some butternut squash or pumpkin for the carrots!

Carrot Soup with Orange and Tarragon
Recipe adapted from Bon Appétit magazine
1 tbsp olive oil
1 1-pound bag classic-cut peeled . . . → Read More: Carrot Soup with Orange and Tarragon

Leave a comment   Autumn, Comfort Food, Soups & Stews, Summer, Vegetables
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