Sunday, November 8, 2009
Notes
This is not really a cookbook, but more of a scratchpad to take notes that I can access from any kitchen with internet.
Pot Roast November 09
1 Bottom Round Roast
3 Potatoes
3 Large Carrots
1 Stalk Celery
1 Med. Onion
1 Clove Garlic
1 Can Progresso Hearty Tomato Soup
Salt, Pepper, and Paprika to taste (1 tsp, 1/2 tsp, 1 TBS)
Layer onions and vegtables at the bottom of the Crock Pot, Beef on top.
Pour soup and seasonings over, cook on low 8-10 hours.
Remove liquid and make a gravy by simmering and adding 1-2 TBS flour mixed in 1/3 cup H2O with seasoning to taste.
Serve with rice or Egg Noodles.
3 Potatoes
3 Large Carrots
1 Stalk Celery
1 Med. Onion
1 Clove Garlic
1 Can Progresso Hearty Tomato Soup
Salt, Pepper, and Paprika to taste (1 tsp, 1/2 tsp, 1 TBS)
Layer onions and vegtables at the bottom of the Crock Pot, Beef on top.
Pour soup and seasonings over, cook on low 8-10 hours.
Remove liquid and make a gravy by simmering and adding 1-2 TBS flour mixed in 1/3 cup H2O with seasoning to taste.
Serve with rice or Egg Noodles.
Saturday, November 7, 2009
Sherried Brie Mushroom soup
Sherried Brie Mushroom soup This weekend's experiment!
from http://www.talkoftomatoes.com/2008/10/21/a-perfect-soup-to-usher-in-fall-sherry-brie-mushroom/
1.5 cups dry sherry
1 T butter
10 oz mushrooms, sliced
1/3 cup shallots (can sub some red onion)
1 T lemon juice (optional)
2 T flour
2 cups beef stock
1 1/2 cups Brie cheese, trimmed and cubed
1 cup half & half
1/2 tsp pepper
Boil sherry to reduce by half; set aside. In large saucepan melt butter, stir in shrooms, shallots and lemon juice. Cook over medium high heat, 4 minutes. Stir occasionally. Stir in flour, add stock and sherry. Bring to boil then simmer 15 mintues. Add brie, stir to melt. Add 1/2 and 1/2 and pepper. Simmer 5 more minutes. Remove from heat, puree in batches (OR employ your favorite tool and mine: the immersion blender), and serve.
from http://www.talkoftomatoes.com/2008/10/21/a-perfect-soup-to-usher-in-fall-sherry-brie-mushroom/
1.5 cups dry sherry
1 T butter
10 oz mushrooms, sliced
1/3 cup shallots (can sub some red onion)
1 T lemon juice (optional)
2 T flour
2 cups beef stock
1 1/2 cups Brie cheese, trimmed and cubed
1 cup half & half
1/2 tsp pepper
Boil sherry to reduce by half; set aside. In large saucepan melt butter, stir in shrooms, shallots and lemon juice. Cook over medium high heat, 4 minutes. Stir occasionally. Stir in flour, add stock and sherry. Bring to boil then simmer 15 mintues. Add brie, stir to melt. Add 1/2 and 1/2 and pepper. Simmer 5 more minutes. Remove from heat, puree in batches (OR employ your favorite tool and mine: the immersion blender), and serve.
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