well-temperedforum.groupee.net    The Well-Tempered Forum  Hop To Forum Categories  The Pinblock    WTF? A Cookbook!!!
Page 1 ... 8 9 10 11
Go
New
Find
Notify
Tools
Reply
  
WTF? A Cookbook!!!
 Login/Join
 
What Life?
Picture of piqaboo
posted Hide Post
Made Broccoli Cheddar soup last night -
This recipe comes up 1, 2,3, 4 on the search engine, although no one site credits any other site. Apparently they all simultaneously developed it. The link below is the link I used.

I used 30% more broccoli.
I pureed all the original veg after cooking, then used that extra 30% as small florets in the soup.
Also used real half&half because what the hell is fat-free half&half?

We ate it before the cheese went in and after. Excellent both ways. Thinking about making cheddar jalapeno bread to serve with the cheeseless soup.
broccoli-Cheddar Soup

First time through, about two hours of playing in kitchen. Next time will take less than an hour HOT.
 
Posts: 2687 | Registered: 07 April 2008Reply With QuoteReport This Post
Has Achieved Nirvana
Picture of wtg
posted Hide Post
Broccoli cheddar soup is one of Mr wtg's favorites -- will definitely give this recipe a try!
 
Posts: 27977 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
Has Achieved Nirvana
Picture of wtg
posted Hide Post
Might want to have your cardiologist on speed dial.

But it's so worth it.

From the New Basics Cookbook by Julee Rosso and Sheila Lukins (the Silver Palate team)

Berta's Chopped Liver

1 pound chicken livers
1/4 cup rendered chicken fat (aka schmaltz, the essential ingredient in this dish)
2 large onions, coarsely chopped
1 hard-cooked egg, coarsely shopped
Salt and freshly ground black pepper, to taste

1. Clean the chicken livers well. Bring a medium size saucepan of water to a boil, and add the livers. Reduce the heat and simmer for 10 minutes. Drain and reserve.

2. Heat the chicken fat in a medium-size skillet. Add the onions and cook until wilted and lightly browned, 20 minutes. Remove from the heat.

3. Cut the chicken livers into small pieces and place them in a bowl. Add the onions and chicken fat, egg, and salt and pepper. Mix well.

4. Place the mixture in a food processor and pulse until it is almost smooth. Do not overprocess, as it should have a bit of texture. Transfer the mixture to a bowl and refrigerate, covered. (This can be made a day ahead.) Remove from the refrigerator 30 minutes before serving

Makes 2 cups.

Note: Chopped liver freezes well. Defrost it in the refrigerator one day before serving.
 
Posts: 27977 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
  Powered by Social Strata Page 1 ... 8 9 10 11 
 

    well-temperedforum.groupee.net    The Well-Tempered Forum  Hop To Forum Categories  The Pinblock    WTF? A Cookbook!!!