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#11
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
Joy wrote:
"jmcquown" wrote in message You bet yur bippy! Another of my signature dishes. Too bad I have no ambition to be a professional chef Nor to compete on Hell's Kitchen! I think you'd have to be a *very* ambitious masochist to compete on that show. ;-) Your soup sounds delicious! I've never been able to get my mind around the idea of cold soup, so I'd definitely want it hot. I'm not a big chilled soup fan, either. Gaspacho has never been my idea of a good time. LOL Jill |
#12
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
On 9 Aug, 13:50, "jmcquown" wrote:
Joy wrote: "jmcquown" wrote in message You bet yur bippy! Another of my signature dishes. Too bad I have no ambition to be a professional chef Nor to compete on Hell's Kitchen! I think you'd have to be a *very* ambitious masochist to compete on that show. ;-) Your soup sounds delicious! I've never been able to get my mind around the idea of cold soup, so I'd definitely want it hot. I'm not a big chilled soup fan, either. Gaspacho has never been my idea of a good time. LOL Me neither...I'm gonna try the recipe but it will definitely be for a cold winters day with a whole French stick (or some sort of crusty bread) on the side Cold soup? Never tried it and never wanted to- soup should be hot Lesley Slave of the Fabulous Furballs |
#13
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
Lesley wrote:
On 9 Aug, 13:50, "jmcquown" wrote: Joy wrote: "jmcquown" wrote in message You bet yur bippy! Another of my signature dishes. Too bad I have no ambition to be a professional chef Nor to compete on Hell's Kitchen! I think you'd have to be a *very* ambitious masochist to compete on that show. ;-) Your soup sounds delicious! I've never been able to get my mind around the idea of cold soup, so I'd definitely want it hot. I'm not a big chilled soup fan, either. Gaspacho has never been my idea of a good time. LOL Me neither...I'm gonna try the recipe but it will definitely be for a cold winters day with a whole French stick (or some sort of crusty bread) on the side Cold soup? Never tried it and never wanted to- soup should be hot Lesley Slave of the Fabulous Furballs Try it served hot in the bread bowls I mentioned. Get four small sourdough rounds. Cut a lid off the top, rather like you're cutting a pumpkin Scoop out the center and use the bread to make breadcrumbs or croutons for salad. Take 2-3 cloves of garlic, peeled and mashed and rub them on the inside of the hollowed out bread and on the "lids". Brush with olive oil. Bake the "bowls" (and lids) at 350F until slightly toasted. Serve the soup in the bowls. It's an all in one meal - you get to have the soup and eat the bowl, too! (Of course, you should place it in a deep soup bowl or on a plate so it doesn't get all sloppy.) Jill |
#14
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
On 10 Aug, 08:42, "jmcquown" wrote:
Try it served hot in the bread bowls I mentioned. Get four small sourdough rounds. Cut a lid off the top, rather like you're cutting a pumpkin Sounds fantastic but what is sourdough? We don't have it over here I think Lesley Slave of the Fabulous Furballs |
#15
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
Lesley wrote:
On 10 Aug, 08:42, "jmcquown" wrote: Try it served hot in the bread bowls I mentioned. Get four small sourdough rounds. Cut a lid off the top, rather like you're cutting a pumpkin Sounds fantastic but what is sourdough? We don't have it over here I think Lesley Slave of the Fabulous Furballs Oh dear. Well, it's um... a yeast bread made famous in San Francisco. I've actually no idea how to make it. I'm not a baker; I buy it store-bought. Here's a link. http://en.wikipedia.org/wiki/Sourdough You could use any small bowl-sized loaves of bread. Jill |
#16
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
"jmcquown" wrote in message
... Lesley wrote: On 10 Aug, 08:42, "jmcquown" wrote: Try it served hot in the bread bowls I mentioned. Get four small sourdough rounds. Cut a lid off the top, rather like you're cutting a pumpkin Sounds fantastic but what is sourdough? We don't have it over here I think Lesley Slave of the Fabulous Furballs Oh dear. Well, it's um... a yeast bread made famous in San Francisco. I've actually no idea how to make it. I'm not a baker; I buy it store-bought. Here's a link. http://en.wikipedia.org/wiki/Sourdough You could use any small bowl-sized loaves of bread. Jill You can make your own sourdough starter, and make it from scratch. I did, once. The problem is, you have to be someone who is willing to bake at least once a week. The reason for that is, you have to feed the starter weekly, to keep it alive. That means you add more flour and, I think, water. (It's been a few decades) So you'd soon be overrun by the stuff unless you take some of it out to bake with. It makes good bread with a slightly sour taste. You can also use the starter for other things like pancakes and even a chocolate cake. I used to have the instructions for making the starter, and a bunch of recipes. I'm sure anyone who is interested in going to all that work could find instructions and recipes on the Internet. Joy |
#17
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
what is sourdough? We don't have it over here I think
Oh dear. Well, it's um... a yeast bread made famous in San Francisco. It doesn't use added yeast, the yeast is whatever falls into the starter from the air. You can make your own sourdough starter, and make it from scratch. I did, once. The problem is, you have to be someone who is willing to bake at least once a week. The reason for that is, you have to feed the starter weekly, to keep it alive. It also works much better in some places than others, partly due to climate and partly to whatever wild yeasts are in the air. It worked very well for me in old houses I lived in in central Auckland and north Edinburgh, out here a few miles to the south of in Edinburgh in a house that's nearly as old it doesn't work at all. Whereas houseplants grow better here than any other place I've lived. ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 http://www.purr.demon.co.uk/jack/ for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 |
#18
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
Joy wrote:
"jmcquown" wrote in message ... Lesley wrote: On 10 Aug, 08:42, "jmcquown" wrote: Try it served hot in the bread bowls I mentioned. Get four small sourdough rounds. Cut a lid off the top, rather like you're cutting a pumpkin Sounds fantastic but what is sourdough? We don't have it over here I think Lesley Slave of the Fabulous Furballs Oh dear. Well, it's um... a yeast bread made famous in San Francisco. I've actually no idea how to make it. I'm not a baker; I buy it store-bought. Here's a link. http://en.wikipedia.org/wiki/Sourdough You could use any small bowl-sized loaves of bread. Jill You can make your own sourdough starter, and make it from scratch. I did, once. The problem is, you have to be someone who is willing to bake at least once a week. The reason for that is, you have to feed the starter weekly, to keep it alive. That means you add more flour and, I think, water. (It's been a few decades) So you'd soon be overrun by the stuff unless you take some of it out to bake with. It makes good bread with a slightly sour taste. You can also use the starter for other things like pancakes and even a chocolate cake. I used to have the instructions for making the starter, and a bunch of recipes. I'm sure anyone who is interested in going to all that work could find instructions and recipes on the Internet. Joy A co-worker once gave me some sourdough "starter". You had to "feed" it on a regular basis, rather like a cat G. It was more trouble than it was worth and cats are more fun! Back in my teens and 20's I used to bake bread frequently but I don't have the strength in my hands to knead dough anymore and I don't own one of those KitchenAid Mixers with dough hooks. Nor do I have a bread machine, which, I'm told, will do the kneading for you. It's easier just to buy it at the supermarket |
#19
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rec.pets.cats.anecdotes scheduled for sporge flood
Marina wrote:
Yowie wrote: so if you do post a recipe please be careful as to the newsgroup line. It's mushroom season, and this is a good year for forest mushrooms. The shops are full of chanterelles, especially. Mmmm! This is is a very simple dish I made the other day: Zucchini au gratin 1 large zucchini/marrow (make sure it's fresh - it has to be hard as a rock - or it will taste bitter) ½ litre chanterelles olive oil 1 large onion salt, pepper Parmesan or other strong cheese Trim the ends off the zucchini/marrow and cut it in half lengthwise. With a spoon, scoop out the innards and chop the pulp. Sprinkle with salt and set aside. Sprinkle some salt on the halves and set aside to 'weep'. Chop the chanterelles roughly. Put them in a dry, hot frying pan. Let them cook in their own juices until the pan is almost dry, then add the chopped zucchini pulp and cook until the pan is almost dry again. Add oil and the chopped onion. Cook until the onion is soft. Add salt and pepper. While the filling is cooking, pre-bake the zucchini halves for 5 minutes in the oven at 200 C. Take them out, scoop the filling into the halves, sprinkle cheese on top, and gratinate for 15 minutes or until the cheese has melted. Serve with new potatoes and a salad. When I make this in the winter, I have to use factory-grown mushrooms, and to spice it up, I add some chili powder to the filling. But these fresh chanterelles are so mild in taste, I don't want to spoil them with too many spices. Sounds delicious! If you can get yellow (crookneck) squash try this southern US specialty. Squash casserole: 2 c. sliced yellow (crookneck) squash 1 c. grated Parmesan cheese 1 c. cornbread stuffing crumbs 1 c. milk 1 small minced onion 1 Tbs. butter 2 eggs, lightly beaten 1/2 tsp. salt 1/4 tsp. pepper Place the squash in a 1-1/2 quart baking dish. Combine remaining ingredients and gently stir into the squash. Bake at 350F for 1 hour until set. Serves 6 YUM and YUMMER |
#20
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rec.pets.cats.anecdotes scheduled for sporge flood
YOU ALL ARE MAKING ME HUNGRY ;-)
"jmcquown" wrote in message ... Marina wrote: Yowie wrote: so if you do post a recipe please be careful as to the newsgroup line. It's mushroom season, and this is a good year for forest mushrooms. The shops are full of chanterelles, especially. Mmmm! This is is a very simple dish I made the other day: Zucchini au gratin 1 large zucchini/marrow (make sure it's fresh - it has to be hard as a rock - or it will taste bitter) ½ litre chanterelles olive oil 1 large onion salt, pepper Parmesan or other strong cheese Trim the ends off the zucchini/marrow and cut it in half lengthwise. With a spoon, scoop out the innards and chop the pulp. Sprinkle with salt and set aside. Sprinkle some salt on the halves and set aside to 'weep'. Chop the chanterelles roughly. Put them in a dry, hot frying pan. Let them cook in their own juices until the pan is almost dry, then add the chopped zucchini pulp and cook until the pan is almost dry again. Add oil and the chopped onion. Cook until the onion is soft. Add salt and pepper. While the filling is cooking, pre-bake the zucchini halves for 5 minutes in the oven at 200 C. Take them out, scoop the filling into the halves, sprinkle cheese on top, and gratinate for 15 minutes or until the cheese has melted. Serve with new potatoes and a salad. When I make this in the winter, I have to use factory-grown mushrooms, and to spice it up, I add some chili powder to the filling. But these fresh chanterelles are so mild in taste, I don't want to spoil them with too many spices. Sounds delicious! If you can get yellow (crookneck) squash try this southern US specialty. Squash casserole: 2 c. sliced yellow (crookneck) squash 1 c. grated Parmesan cheese 1 c. cornbread stuffing crumbs 1 c. milk 1 small minced onion 1 Tbs. butter 2 eggs, lightly beaten 1/2 tsp. salt 1/4 tsp. pepper Place the squash in a 1-1/2 quart baking dish. Combine remaining ingredients and gently stir into the squash. Bake at 350F for 1 hour until set. Serves 6 YUM and YUMMER |
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