Cream of Parsnip #2 (mit der potatoes, yet!)

* 1 tablespoon butter

* 1 cup chopped onion

* 1/2 cup chopped celery

* 1 pound sliced peeled parsnip
* 1/4 cup dry white wine

* 2 cups water
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper

* 2 (14-ounce) cans fat-free, less-sodium chicken broth

* 1 pound peeled baking potatoes, cubed

* 1 bay leaf
* 2 teaspoons fresh lemon juice

* 6 tablespoons reduced-fat sour cream

* 1 tablespoon finely chopped fresh parsley

Preparation

1. Melt the butter in a Dutch oven over medium-high heat. Add onion, celery, and parsnip; sauté 10 minutes. Stir in the wine, scraping pan to loosen browned bits. Add water, salt, pepper, broth, potato, and bay leaf. Bring to a boil; reduce heat to medium. Cook 20 minutes or until the vegetables are tender. Discard bay leaf.

2. Place one-third of vegetable mixture in a blender, and process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in the lemon juice. Spoon 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon sour cream and 1/2 teaspoon parsley.

Garnish with bacon and chives.

Cream of Parsnip Soup

Sounds dull, huh? But on a cold winter's day, nothing makes me feel better (aside from coffee, so pair w/ coffee)... Incredible subtle flavor.

Ingredients

* 2 teaspoons unsalted butter
* 1 cup diced shallots (about 3)
* 1/4 cup diced onion
* 3/4 cup white wine
* 3 1/2 cups peeled, chopped parsnips (about 9 small)
* 5 cups chicken stock (see Chef's notes, below)
* 3/4 teaspoon white balsamic vinegar
* 3/4 teaspoon salt
* Pinch pepper
* 3/4 cup half-and-half

Preparation

In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.

Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

Chef's notes: ·Canyon Ranch's chefs recommend making your own chicken stock or using natural brands such as Imagine or Pacific Natural Foods, which tend to be low in sodium and are free of artificial ingredients. ·For a pretty garnish, top the soup with chopped parsley and roasted parsnips: Simply peel and cut one large parsnip into thick matchsticks, toss with a small amount of olive oil and sea salt, and roast in a preheated oven at 450° until soft and brown, about 20 minutes. ·Take care when puréeing hot liquids. If using a standing blender, cool the liquid slightly before pouring it in, and cover the blender's lid with a kitchen towel to avoid burns from escaping steam. If using an immersion blender, submerge the blender in the liquid before turning it on to avoid splatters.

West African Peanut Soup #2

Ingredients

* 2 tablespoons olive oil
* 2 medium onions, very finely diced
* 2 large bell peppers, (any color) finely chopped
* 6 large cloves garlic, minced
* 1 (28 ounce) can chopped tomatoes with juice
* 8 cups vegetable broth
* 1/4 teaspoon pepper
* 1/4 teaspoon red pepper flakes
* 1/2 cup uncooked rice
* 1 (18 ounce) jar creamy peanut butter
* chopped roasted peanuts (optional)

Directions

1. Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.

2. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.

3. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

African Peanut Soup

Ingredients

* 2 tablespoons olive oil
* 2 medium onions, chopped
* 2 large red bell peppers, chopped
* 4 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes, with liquid
* 8 cups vegetable broth or stock
* 1/4 teaspoon pepper
* 1/4 teaspoon chili powder (optional)
* 2/3 cup extra crunchy peanut butter
* 1/2 cup uncooked brown rice

Directions

1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.

2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

African Hot Sauce

Ingredients:

* 12 red chili peppers
* 1 small green pepper
* 1 garlic clove , chopped
* 1 medium onion , chopped
* 2 (6 ounce) cans tomato paste
* 4 tablespoons vinegar (I use cider vinegar)
* 1 ½ teaspoons sugar
* 1 teaspoon salt

Directions:

1 De-seed peppers and chop; it doesn't have to be pretty or uniform as you will be pureeing it all anyway.

2 Combine all ingredients in the bowl of a food processor or your blender; puree until smooth .

3 Cook over medium low heat for about an hour, stirring occasionally.

4 Store in a non-reactive bowl in the refrigerator -- simple huh?

Moroccan Chickpea Stew

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
1/2 teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
1/2 cup chopped fresh cilantro

Directions

Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.

Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

Huh. Look what I just came across. http://veganbrew.com/

Oh, yeah, I keep forgetting to post this: Yogurt 'Cream Cheese'

The taste is incredibly close. Take a container of plain yogurt and put in sieve lined w/ cheesecloth and let stand overnight or until the consistency you need is achieved.

You can put a cup beneath the sieve to collect the liquid (riboflavin, maybe?). It's good for you and goes in soups, etc. seamlessly.

This stuff doesn't have those preservatives that Kraft and others load theirs with.

Mashed Sweet Potatoes with Coconut Milk

This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Light coconut milk contributes rich flavors. This dish is appropriate for diabetics, is low in calories, cholesterol and sodium, and is high in fiber.

Make ahead: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.

Makes 4 to 6 servings

1-1/2 pounds sweet potatoes, (about 3 medium)

3/4 cup light coconut milk

1 tablespoon minced fresh ginger

1/2 teaspoon salt

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees until tender all the way to the center, about 1 hour.)

When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.

Potato Curry

Ingredients:

6 medium russet potatoes
3 tablespoons oil
1 teaspoon salt
½ teaspoon cumin seed
½ teaspoon black mustard seeds
1 teaspoon turmeric powder
1 teaspoon ground coriander
¼-½ teaspoon cayenne (or ground black peppercorn)
1 ½ cups water
2⁄3; cup frozen peas

Directions:

Peel and dice potatoes.

Heat oil and add spices.

Simmer for 2-3 minutes.

Add potatoes.

Immediately stir around until evenly coated.

Continue for 5-10 minutes until some cubes are a little crisped.

Add the water and lower the heat.

Simmer for 1/2 hour, stirring occasionally.

Add peas and simmer for an additional 5 minutes.

Sauce Hollandaise

Very in-depth with variations- not hard!

For about 1 cup

3 egg yolks
1 1/2 tablespoons freshly squeezed lemon juice,
plus more later as needed
4 tablespoons cold unsalted butter,
half at first and half later
5 ounces (1 1/4 sticks) melted unsalted butter
Salt and freshly ground white pepper

Place the egg yolks, lemon juice, and seasonings in the blender jar.
Cut the butter into pieces and heat it to foaming hot in a small saucepan.
Cover the jar and blend the egg yolk mixture at top speed for 2 seconds. Uncover, and still blending at top speed, immediately start pouring on the hot butter in a thin stream of droplets. (If you do not have a splatterproof blender jar, you may need to protect yourself with a towel during this operation.) By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the butter pan. Taste the sauce, and blend in more seasonings if necessary.
If not used immediately, set the jar in tepid, but not warm, water.

Bulgogi Recipe

My bulgogi recipe is a very simple dish to make, it takes a small bit of preparation and then a quick fry

The best bit is you can keep the sauce for months, I tend to make it up in batches and then add a little to the meat I want to use. As you will see throughout this site the Bulgogi sauce is very versatile and used throughout Korean cooking.

Bulgogi Ingredients

I have used the following ingredients for the bulgogi sauce:
300ml Soy sauce
1 medium Apple
1 Asian Pear (use 2 normal pears if Asian pears are not available)
1 medium onion
5 cloves of Garlic

Bulgogi sauce in jars
Put all the ingredients into a blender, I whisk until the veg and fruit are very small. Then keep the sauce into jars.

The bubbles will set in a short time, this sauce can be kept in the fridge for several weeks, and used in my other recipes instead of soy sauce, alternatively you can marinate most meats and cook for a great tasting meal.

 Ingredients

To make the beef dish I use about 350g of beef for 2-3 people. Thin sliced is best (2-3mm) I ask my butcher for sliced feather-blade, but cubed beef is good, and can be cut in to smaller pieces very easily.

I add a thin sliced carrot, half an onion sliced and 3 mushrooms, I pop this all in to bowl and add about 5 tablespoons of the sauce from the jars followed by a tea to a tablespoon of honey.

Bulgogi Korean in a bowlI mix this all together and put into a freezer bag then into the fridge to marinate overnight. (You don't need to, but I feel it improves the flavour. If you are short of time I recommend a minimum of 30 minutes to marinate.)

Bulgogi in Frying panThe next day put some oil in a pan, and empty the bag in to the hot pan, fry until well cooked and serve on a plate.

This Bulgogi recipe is best eaten with Rice, Salad and some side dishes. You can make lettuce wraps like the picture below, simply add rice and meat to a piece of lettuce, add some ssamjang if you have any. And Enjoy, you could make lettuce wraps with most Korean Main dishes.

My all-time favorite breakfast: Scrambled eggs, bacon & grits. It don't get any better than that!

Hey, Joey, don't forget that Jolt Cola and Rum Hair-of-the-Dog, talk about a morning mood elevator!

Mmm, maple butter & blueberries...

That looks mighty tasty, but if you're in a hurry, here's an easy recipe for that "boost" you need in the morning: Take a large bowl full of Froot Loops, and substitute milk with fruit punch flavored Four Loko! This will more than likely do the trick much better than those bogus "5 Hour Energy Shots" (rip offs) and will have a better kick than a double espresso from Starbucks! And if you need something to wash it down, grab yourself a grape-flavored Four Loko for double the fun!

Thought I'd start a thread for breakfast recipes with this one exclusively on my mind. I'm a sucker for food shows and I saw these on one of those nameless celebrity chef shows. It was about the pancakes at the Clinton Street Bakery which I guess is quite well known in New York. I have to say that these are pretty amazing, but take a bit more work that the usual recipes or going straight from the box of the premixed stuff. But if you have the time, they are more than worth it. I just did them plain without the blueberries and wow! Best pancake I've ever made.

Clinton Street Baking Company's Famous Blueberry Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 18 to 20 3-inch pancakes

Ingredients:

• 4 cups all-purpose flour
• 1 tablespoon baking powder, plus 1 teaspoon
• ¾ cup sugar
• 1 teaspoon salt
• 6 large eggs, separated
• 3 cups whole milk
• ¾ cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for the griddle
• 1 teaspoon vanilla extract
• 2½ cups blueberries or sliced bananas and 1 cup chopped walnuts
• ½ cup confectioners’ sugar or cinnamon sugar for dusting
• Maple Butter

Preparation:

Sauce Béarnaise 

Béarnaise sauce varies from hollandaise only is taste and strength; instead
of lemon juice, its basic flavoring is a reduction of wine, vinegar, shallots,
pepper and tarragon. The techniques for making the two sauces are similar.

For 1 1/2 cups

1/4 cup wine vinegar
1/4 cup dry white wine or dry white vermouth
1 tablespoon minced shallots or green onions
1 tablespoon minced fresh tarragon or
1/2 tablespoon dried tarragon
1/8 teaspoon pepper
Pinch of salt
3 egg yolks
2 tablespoons cold butter
1/2 to 2/3 cup melted butter
2 tablespoons fresh minced tarragon or parsley

Boil the vinegar, wine, shallots or onions, herbs and seasonings in a small saucepan over moderate heat until the liquid has reduced to 2 tablespoons. Let it cool.
Then proceed as though making a hollandaise. Beat the egg yolks until
thick. Strain in the vinegar mixture and beat. Add 1 tablespoon of cold
butter and thicken the egg yolks over low heat. Beat in the other
tablespoon of cold butter, then the melted butter by droplets. Correct seasoning, and beat in the tarragon or parsley.

For a Sauce Choron, simply beat 2 to 4 tablespoons tomato paste or
tomato purée. by tablespoons, into 1 1/2 cups Béarnaise and correct seasoning.

Foyot Sauce Recipe
The Foyot Sauce is a variation on the classic Béarnaise sauce made by adding meat glaze (glace de viande), a concentrated reduction of brown stock, to the basic Béarnaise. Like Béarnaise, the Foyot Sauce is typically served with grilled steak.

Ingredients:

1 pint Béarnaise sauce
2 Tbsp meat glaze

Preparation:

In a small saucepan, briefly warm the meat glaze over low heat until it melts.

Stir the meat glaze into 1 pint Béarnaise sauce. Serve right away.

Makes about 1 pint of Foyot Sauce.

Jeez! I'm just barely handling those ghost peppers.

Yah, I'm a big believer in letting things marinate overnight. Are you gonna cook w/ that new hottest pepper? Meet the World’s Hottest Pepper: Even the Name Is Scary

This is a different twist than the recipes I'd tried before. They didn't have the OJ. I think I did it once with what I think is referred to as chile caribe basicly the dried chili's already in flake form and once in with chilipowder. I think both recipes I tried called for leaving the pork & chili mixture in the fridge over night before putting in the oven. Either way, good stuff, though mine never matched what I had in Albuquerque at a place called Seferino's. http://www.yelp.com/biz/seferinos-albuquerque

Hmm... If we get enough original recipes it could be worth putting together a cook book pdf thing members can download from this group.

Mike said:

Cool, I love chinese dumplings, boiled or fried. I think I have my whole month's dinners planned now from this group.

 

Cool, I love chinese dumplings, boiled or fried. I think I have my whole month's dinners planned now from this group.

Hi! It's nice to find someone else who follows politics here, we tend to double down on the partyin'!

That said, the MC5 were cool, but most of what I like on vinyl is the rock part, with a very few exceptions like Houston's Really Red, who were part hardcore/part art-punk/and part smartasses. REALLY RED - "Too Political - No More Ghettoes"

Most hardcore gives me the hives.

I tend to keep the politics separated from the music, like Poison Ivy said, it's cool that people want to save the rain forests and everything, but that shouldn't get in the way of having a good time!

Incidentally, I love the Von Zippers, but Youtube doesn't have that video. Any chance of seeing that here?

Glad you like it, I can always use some humor w/ my politics!