Posts Tagged ‘onion

13
Aug
17

leek and mushroom soup

2 leeks left from the market , What to do with them. I had eaten some in a salad recently but I figured I could make a soup before the leeks dried out.

Sliced the leaks in the food processor, with 1/2 a white onion. In the soup pot sweated with a combination of butter, olive oil and seeds, fennel, caraway, celery and a touch of saffron. Course salt and quad mix pepper to taste, gifts of Hawaiian sea salt and  Himalayan pink salt were used.

Sweat the leeks covered at the simmer while dried mushrooms soaked, simply place the mushrooms in a glass container and use heated water from a single serving coffee machine (Keurig) however may cups it take to fully soak the mushrooms. Let steep while the leeks simmer for about 20 minutes.

Drain the mushrooms, chop if needed. Add flour by eye to the leak mixture and cook a bit more to provide the consistency of the soup.

Add stock (or water) to leek mixture and simmer till it thickens, add the drained mushrooms. Adjust viscosity if needed. I poured about 1/2 the volume of the soup to a food processor, processed till creamy by adding a bit of heavy cream and  milk and returned it to the pan with the unprocessed remainder so some leeks are present in the soup.

Excellent soup the only downside is that I didn’t have any toast to accompany the soup as dough was rising at the time.

23
Jul
17

Quick meal

imageimageHaving ingredients on hand makes it easy to prepare a quick meal, a bowl of soup is nourishing in the fact that it  provides you with some liquid supplement instead of drinking just plain water along with the ingredients.

broth

shredded carrot

diced precooked duck meat

chopped spinach

ginger garlic paste

rice, (cooked previously)

chopped onion

smoked dried jalapeño peppers (Optional per bowl)

 

 

 

 

08
Jul
17

Beer marinated smoke roasted chicken half

Back to the grille,   Tandoor oven

 1/2 of a chicken

Beer marinated smoked chicken….

 1 , 12 oz can beer, light American ale

Measured by eye

Rice wine,

rice vinegar

Parsley

Red peppercorns

Black peppercorns

Ginger garlic paste

Chopped onions

Water to top off

Place chicken in 1 gallon bag or suitable container.

Let rest several hours refrigerated.

Mesquite smoke pellets added periodically as necessary to charcoal embers some pellets soaked with water depending on smoker temperature. About 350-400 Fahrenheit 55 minutes.

The next day leg and thigh served with rice, shredded broccoli and Brussels sprouts.

with BBQ sauce.

05
Mar
17

Meat n’ Wheat

Bread has been a passion, the home baked variations are many. The succulent taste of meat combined with bread is a flavor perhaps learned from the humble hamburger. I have thought of the best recipe to combine the meat with bread, Beef Wellington,  Empanadas  and the likes, even considering baking bread with ground beef in the dough. But for me the real deal was not bread but wheat, cooked to absorbed the juices of the particular meat chosen and at the top of my scale is lamb. So this is the  recipe, adaptable to other flavors.

In a suitable pan for cooking the meal brown the meat, here , lamb loin chops. Salt and cracked  pepper of course.

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Set the meat aside keeping the  the juices rendered during the browning process in the pan.

Prep ingredients….

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The magic ingredient here is Bulgar.

Saute up the root vegetables then add the tomatoes, here onion ,shallots and garlic are used. As to your liking herbs and spices, I used a smattering of cinnamon and just a few coriander seeds for small burst of flavors.

Add the Bulgar to absorb the juices now in the pan, and cook for several minutes. I added sesame seeds, a frequently used staple in cooking and baking . Not toasted in this recipe.

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Return the meat to the pan atop the Bulgar.

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Add liquid, stock is preferred, roughly twice as much by measure as the amount of wheat. If stock is not hot, bring pan to a boil first.

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Cover and simmer or place  into a hot oven if you like, about 20 minutes, remove from heat and let rest covered a few minutes.

The finished result is tender meat surrounded by a most favorable wheat mixture.

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MMMM…. the flavor of the lamb is incomparable when combined with the Bulgar. A close recipe is Kibbeh, also a favorite which is very close to a Meat n’ Wheat ultimate combination. https://pmetro.wordpress.com/2011/05/15/stuffed-meat-loaf-kibby-bil-sanieh    WOW recipe link , 6 years ago !

19
Feb
17

Pasta and (chicken) meatballs

A bit of a change up, white chicken processed in the food processor, like chuck beef that I process for hamburger, with additions of garlic,onions, salt and pepper, and breadcrumbs that yield chicken meat balls. OK , I wanted the pasta too, semolina flour , egg and water, this proven mix makes the spaghetti type pasta that actually works in the pasta machine. Just let sit still 2o or so minutes and a soft pliable dough forms.( yep a real dough head here)!

Defrosted red sauce from a previously batch used for pizza. On the spicy side.

The other portions of pasta were bagged and frozen for future use.

Another day the chicken balls on pizza….. W/ goat cheese…


The soft Italian flour becomes my weakness…………..

27
Nov
16

Roasted Lamb shank and veggies.

The weather is cooling somewhat, not the cold blustery wind yet but a good day for a slow roasted lamb shank and veggies to be in the oven while I finished mulching up the leaves in the front yard, run several errands and do the required Sunday routine around the house. 

Nothing exotic here as you probably guessed, fennel sweetened the dish along with the usual veggies.  I don’t get lamb that often so it was a delicious meal to draw to a close the Thankgiving weekend. You may have the Friday after Thankgiving off and when combined with the weekend a longer respite from work than Christmas.


I tried to cut the bone to fit the pan but it just fit after trimming some of the meat from the bone. The rest of it shrank. 

The ingredients are self explanatory.  A small amount of broth was added with light seasonings.

23
Nov
16

Beef Barley Tomato Soup

Similar to the recipe on the box of Quick Cooking Barley, but made with a soup base my daughter made.The  soup base consists of :

Celery, leeks, onion, garlic, parsley, tomato, potatoes, that had been cooked for 1 and one half hours, processed in a blender and strained. It’s a healthy food recipe called Special Soup or Hippocrates Soup,  it’s a good tasting nourishing soup alone or as utilized as a base for other recipes.

To the soup base, add the following, when completed cooking :

  • Beef chuck , diced to small size suitable for soup.
  •  Olive oil, bacon fat etc. in the pan. Fry the beef, till almost fully cooked.
  • Diced onion, roughly 1/2 as much as the beef.
  • Salt, pepper and seasonings to taste.
  • One or two medium tomatoes, diced chunky.
  • Finish with finely chopped garlic, cook till the ingredients are wilted.

Meanwhile in a oven proof measuring cup, mix a measured amount of quick cooking barley and water as package directs.

Microwave several minutes, drain, and add to soup.

 I needed some greens in the soup for color , my wife suggested some baby spinach . The spinach was added and then seasonings adjusted and grated Parmesan  added for the finish. Everything was warmed through.

(this soup base would also make a good pasta and beans recipe)

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A very tasty and nourishing soup a recipe worth repeating.




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