Wednesday, December 22, 2010
Pumpkin Bisque
1 large onion, thinly sliced
1/4 cup butter
1/2 tsp. curry powder
2 cups canned pumpkin
1 tsp. salt
2 cups cream or milk
4-5 cups chicken stock
Directions:
Melt butter in skillet and add sliced onions. Sprinkle lightly with sugar and saute until soft. Sprinkle with curry powder and saute an additional few minutes. In a food processor or blender or a hand immersion blender mix curried onions, pumpkin, and salt. Transfer pumpkin mix to large saucepan and heat slowly with chicken stock (add 2 cups to start, then continue adding more until you get the consistency you prefer), then add cream. Add salt & pepper to taste. I sometimes also add nutmeg and ginger.
Monday, December 13, 2010
Shaw Family holiday treats...
Friday, December 10, 2010
English Toffee
Ingredients
- 14 tablespoons (1 stick, plus 6 tablespoons) butter
- 1 cup sugar
- 2 tablespoons cold water
- 1/2 cup chopped pecans
- 1 teaspoon pure vanilla extract
- Dash salt
- 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars
Directions
Generously butter a cookie sheet.
Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.
Sunday, December 5, 2010
Wisconsin Cauliflower-Cheddar Soup
- 2 tablespoon(s) (1/4 stick) butter or margarine
- 1 medium onion, chopped
- 1/4 cup(s) all-purpose flour
- 1/2 teaspoon(s) salt
- 2 cup(s) milk
- 1 can(s) (13 3/4 to 14 1/2 ounces) chicken broth
- 1 head(s) (2 1/2 pounds) cauliflower, cut into 1-inch chunks
- 1 teaspoon(s) Dijon mustard
- 2 package(s) (8 ounces) shredded extra sharp white Cheddar cheese,
- About 8 oz pepper jack (give or take)
- In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.
- Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
- In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.
- Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Thursday, December 2, 2010
Butternut Squash Soup
- 1 large squash, chopped and seeded.
- 1 medium size onion
- 5 cups chicken broth
- 2 tablespoons of butter
- 1/2 cup cream
- 1 teaspoon nutmeg (I like LOTS of flavor, but you can always add less nutmeg)
- Pepper for taste
- Chop onion into small pieces.
- Softened chopped onion with butter in a large soup pan.
- Once onion is softened, add chicken broth, chopped squash and nutmeg to the pan.
- Cook on med-high until squash is cooked (about 20 minutes).
- Blend the squash and onions in a blender. Be careful not to burn yourself.
- Add blended squash back to soup pan and pour in cream.
- Bring to a simmer.
- Take off heat, add pepper for taste.
Monday, November 29, 2010
Vegetable Cheese Soup
3 qts water
3 Tbl chicken bouillon
1 stick margarine or butter
1/2 cup to3/4 cup flour
8 oz velveeta
4 small potatoes, diced (I use red potatoes)
1 cup chopped onion
1 cup cauliflower florets (or more)
1 cup broccoli florets (or more)
1 cup sliced carrots (or more and I like baby carrots)
Boil the onions and carrots in water and bouillon in a stock pot. Add potatoes 2-3 minutes later. Melt margarine in frying pan and add flour, whisk together until thick paste. Add margarine mixture to pot, stirring until smooth. Add cauliflower and broccoli. Cut velveeta into chunks and add, stir until melted. This soup is really good served in sourdough bread bowls!
Thursday, November 18, 2010
French Onion Soup
Add 2 lb. thinly sliced onions (I often use more than that) & 1 t sea salt.
Cook over low heat for 20-30 min until onions are golden-brown.
Sprinkle 1/3 c flour over onions,(OR thicken at end with 2 T cornstarch (first in tap water, then slowly add warm broth to cup before pouring whole thing so it doesn't clump...I think fills same purpose & works better sometimes)
Pour in 32 oz beef broth
Add salt n pepa to taste! (careful with the salt... I rarely add salt because its gross if too salty..like at Red Robin-yuck! :)