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Recipes
MUSHROOM SOUP EN CROUTE
By SMSchreiber
Ready-to-use frozen puff pastry simplifies the preparation of this mushroom soup en croûte
- Ingredients:
- 14 oz. frozen puff pastry, thawed
- 5 Tbs. unsalted butter
- 1 1/2 lb. cremini mushrooms, brushed clean
- and chopped
- 2 large shallots, minced
- 1 tsp. kosher salt, plus more, to taste
- 1/8 tsp. freshly ground pepper, plus more, to
- taste
- 3 Tbs. all-purpose flour
- 2 cups milk, warmed, plus more as needed
- 2 cups chicken stock, warmed
- 1 egg, lightly beaten
Beet Greens
By SMSchreiber
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody
- Ingredients
- 1 * 1 pound beet greens
- 1 * 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
- 1/4 * 1/4 cup chopped onion
- 1 * 1 large garlic clove, minced
- 3/4 * 3/4 cup of water
- 1 * 1 Tbsp granulated sugar
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 1/6 * 1/6 cup of cider vinegar
- Serves 4.
BASIC ROASTED BEETS
By SMSchreiber
Roasting beets concentrates their natural sweetness and couldn’t be easier
- INGREDIENTS
- 3 * 3 medium beets
- 1 * 1 tablespoon olive oil
Sautéed Beet Greens With Garlic and Olive Oil
By SMSchreiber
This simple classic (which can be made with any type of green) is great on its own as a side dish, or you can toss ...
- 1 pound beet greens (2 large or 3 small bunches)
- Salt
- 1 to 2 tablespoons extra virgin olive oil, to taste
- 2 garlic cloves, minced
- 1/4 teaspoon dried red pepper flakes (optional)
- Freshly ground pepper
Pistou of Spring Vegetables
By SMSchreiber
Blanching is a process that involves submerging food (usually vegetables or fruits) briefly in boiling water, then ...
- Ingredients:
- 1 ⁄2 lb. asparagus, tough ends trimmed, spears
- cut into 1⁄2-inch pieces and blanched
- 1 1⁄2 lb. fava beans, shelled, blanched and
- peeled
- 1 cup shelled peas, blanched
- 1 ⁄4 cup chopped fresh herbs, such as mint
- and flat-leaf parsley
- 3 cups fresh basil leaves, blanched
- 1 cup plus 2 Tbs. extra-virgin olive oil
- 1 large shallot, minced
- 2 cups vegetable stock (see related recipe
- at left)
- Salt and freshly ground pepper, to taste
- Thinly sliced fresh mint or basil for garnish
- Crème fraîche for garnish
RIESLING ONION SOUP WITH HERBED CROUTONS
By SMSchreiber
The Riesling wines produced on the Mendocino coast of California are light but full flavored, and they have a pure,...
- Ingredients:
- 3 Tbs. unsalted butter
- 4 large yellow onions, about 2 lb. total, thinly
- sliced
- 2 leeks, including pale green tops, sliced
- 1 garlic clove, chopped
- 2 Tbs. fresh tarragon leaves, chopped
- 3 Tbs. all-purpose flour
- 2 cups Riesling
- 6 cups reduced-sodium chicken stock
- Coarse salt and freshly ground pepper, to taste
- For the herbed croutons:
- 1/2 baguette, thinly sliced
- 2 Tbs. olive oil
- 2 Tbs. unsalted butter, melted
- 2 Tbs. chopped mixed fresh herbs, such as
- tarragon, rosemary, thyme and flat-leaf
- parsley, in any combination
- 1/2 lb. Italian fontina cheese, cut into
- small cubes
TORTILLA SOUP
By SMSchreiber
Corn tortillas were a staple of the Mexican diet long before the Spaniards arrived in the 16th century
- Ingredients:
- 5 dried ancho chilies, soaked in boiling water,
- drained, seeded and chopped
- 4 fresh Anaheim chilies, seeded and chopped
- 3 cups chopped peeled tomatoes
- 1 large white onion, diced
- 7 garlic cloves, minced
- 2 Tbs. canola oil
- 6 cups chicken stock
- 2 cups water
- 1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
- 2 ⁄3 cup chopped fresh cilantro, plus leaves for
- garnish
- Vegetable oil for deep-frying
- 6 corn tortillas, cut into strips 2 inches long
- 6 oz. crumbled queso fresco or shredded jack
- cheese
- 1 avocado, pitted, peeled and sliced
BREAD AND ONION SOUP
By SMSchreiber
Good-quality coarse country bread is essential for making this soup
- Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter
- 6 large yellow onions, thinly sliced
- 6 Tbs. chopped fresh basil
- 5 cups water, vegetable stock or chicken stock or
- canned broth
- Salt and freshly ground pepper, to taste
- 4 thick slices coarse country bread, preferably
- day-old, cut into 1-inch cubes
- 1/2 cup grated Parmigiano-Reggiano or
- shredded fontina cheese
ROSH HASHANA CHALLAH
By SMSchreiber
*NOTE: this challah takes a long time to make, with all the rising
- 2 * 2 cups warm water
- 1 * 1 tablespoon dry yeast
- 10 * 10 cups white bread flour
- 1 1/2 * 1 1/2 cups sugar (You can use an addition 1/4 cup to make it VERY sweet.)
- 1 1/2 * 1 1/2 tsp. salt
- 2 * 2 sticks unsalted parve margarine
- 5 * 5 eggs
- 1 * 1 tsp almond extract
- 1/2 * 1/2 cup golden raisins
- 1/4 * 1/4 cup Cointreau (or other orange liqueur, or orange flower water)
- 1/4 * 1/4 cup blanched slivered almonds
CARAMELIZED ONION AND MUSHROOM SOUP
By SMSchreiber
Inspired by the classic French onion soup topped with croutons and bubbly Gruyère cheese, our version also include...
- Ingredients:
- 3 Tbs. olive oil
- 1 lb. yellow onions, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 celery stalk, thinly sliced
- 2 garlic cloves, crushed
- 1/4 cup plus 1 Tbs. Marsala wine
- 1 3/4 lb. cremini mushrooms, brushed clean and thinly sliced
- 1 bay leaf
- 7 cups low-sodium chicken stock
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. fresh lemon juice
- 1 country-style loaf, crusts removed, bread cut into 1/2-inch cubes
- 6 oz. Gruyère cheese, shredded