Sunday, November 8, 2009


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.

Saturday, November 7, 2009

Sherried Brie Mushroom soup

Sherried Brie Mushroom soup This weekend's experiment!


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.