Thursday, January 02, 2014
1/4 c milk
1 lb american cheese
1 can rotel
cayenne to taste
salt & pepper to taste
Heat the beer and milk over medium, then add the cheese and whisk until melted. Add rotel and other ingredients to taste. If it's not thick enough, add a tiny bit of corn starch. It it's too thick, add a bit more beer or milk.
Serve warm with chips and veggies.
Monday, December 09, 2013
- 4 medium zucchini, shredded
- 1 medium onion, chopped
- 2 T butter
- 2.5 c vegetable broth
- 1/4 c half and half
- 3/4 teaspoon salt
- 1/2 teaspoon minced fresh basil
- 1/2 teaspoon pepper
- optional - pinch of nutmeg, pinch of cayenne pepper
In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.
Use an immersion blender or transfer to a food processor / blender; cover and process on low until smooth. Return to the pan. Stir in the half and half, salt, basil, pepper, nutmeg, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.
Monday, May 27, 2013
Thursday, November 22, 2012
3 Tbs unsalted butter
¼ tsp coarse sea salt, plus more to taste
1 cup heavy cream or half and half
1 Tbs fresh lemon juice, or more to taste
First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half.
In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.
Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.
Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.
3/4 cup butter
1 chopped onion
4 stalks celery
1 t sage
1 t thyme
1 t marjoram
1/2 salt plus more to tast
1 T fresh sage
1 c veg stock
Melt butter and saute celery and onion until soft. Add herbs. Then add bread and coat. Add stock until the bread is moist. The center may still be a bit crunchy but as it sits it will absorb. Refrigerate until ready to use.
Monday, August 13, 2012
- 1 large head of green cabbage, sliced into thin strips (set large outer leaves aside)
- 1 Tbsp unrefined sea salt
- 1Tbsp caraway seeds
- Place 1/3 of your sliced cabbage into your large bowl and sprinkle 1 Tsp of the salt over it. Using your hands squeeze and stir the cabbage until some of the water content begins to come out of it and the cabbage seems wet.
- Repeat this process adding the remaining cabbage and salt 1/3 at a time to the bowl. Squeeze and stir the mixture until you can see water running off of the cabbage. This will take time and elbow-grease, so be ready to get your hands involved.
- Add caraway seeds
- Fill the 2 jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables. Continue doing this until the jars are filled with about 2″ of space remaining at the top.
- Wedge the large outer leaves of the cabbage you had set aside into the top of the jars so that the mixture is underneath it and the water level raises above the flat cabbage leaf. You will want to use a small pinch bowl or a shot glass as additional weight to keep the mixture down.
- Set the filled jars aside on a cookie sheet or in any other large, flat container with an edge so that if there is any spillover you keep it contained. Set the jars/cookie sheet aside in a secure place at room temperature where they will not be disturbed.
- Check on your raw sauerkraut every day or two to make sure that the water level has remained above the vegetables and that no vegetables are touching the surface and coming into contact with air. The fermentation process happens under water, so if you do see anything touching the surface, use a clean spoon to remove it. You may also see some growth or mold form around the top of the liquid- this is normal but it’s best to remove it when you see it. If you need to add liquid to the jars, add some fresh water to make sure that everything is below a water line. The weights should a lot help with this.
- After about one week, remove the weight and top piece of cabbage from the kraut, remove a thin layer of the top of the kraut and give it a taste. It should be sour but probably not “there” yet. Allow the sauerkraut to sit for at least 2 weeks and taste it periodically as you wish to check on it.
- Once the sauerkraut tastes as you like it, place the lid on it and store it in the refrigerator. It will last for several months while refrigerated and will not continue to ferment further.
Tuesday, August 07, 2012
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1/4 cup fresh basil
4 cups vegetable broth
½ bay leaf
½ cup flour
3/4cup Parmesan cheese
½ cup butter
2 cups skim milk
1 tsp salt
¼ tsp black pepper
Saturday, March 24, 2012
Yield: 4 servings
Time: About 1 hour, partially unattended
1½ pounds leeks, white and green parts separated
1½ pounds potatoes, peeled and chopped, trimmings reserved
1 medium carrot, peeled and chopped, trimmings reserved
1 celery stalk, chopped, trimmings reserved
Salt and black pepper
3 tablespoons butter
½ cup half and half
Chopped fresh chives or parsley for garnish (optional)
1. Put the leek greens and other vegetable trimmings in a medium pot, season with salt and pepper, and add enough water to cover the trimmings. Cover, bring to a boil over high heat, then adjust the heat so the mixture simmers gently.
2. While the stock is cooking, put the butter in a large pot over medium heat and slice the leek whites. When the butter melts, add the leek whites and season with salt and pepper. Cook, stirring occasionally, until they’re very tender and beginning to caramelize, about 20 minutes. Add the potatoes, carrot, and celery and continue to cook until they begin to soften, about 5 minutes.
3. Strain the stock and add enough of it to the large pot to cover the vegetables. Cover, bring to a boil over high heat, and adjust the heat so the mixture simmers gently. Cook until the potatoes are very soft, 15 to 20 minutes. Turn off the heat, add the cream, and purée with an immersion blender. Taste and adjust the seasoning, garnish with chives or parsley if you like, and serve. (Store leftover soup in an airtight container in the refrigerator for up to a week.)