Soundhole R e c i p e s and K i t c h e n Disasters. Marty

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suggested by Rick Waugh


There’s something so incredibly humble about onion soup. It’s absolutely one of my favourites but unfortunately I only ever get to make it in the restaurant or for myself as the missus thinks she’s allergic to onions. (She’s not, because I whiz them up into loads of dishes without her knowing!)

If you have the opportunity, get hold of as many different types of onion for this soup as you can – you need about 1kg in total. Sweat them gently and you’ll be amazed at all the flavours going on.

Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.

When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.

Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.

Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.



•
ingredients

• a good knob of butter
olive oil
• a good handful of fresh sage leaves, 8 leaves reserved for serving
• 6 cloves of garlic, peeled and crushed
• 5 red onions, peeled and sliced
• 3 large white onions, peeled and sliced
• 3 banana shallots, peeled and sliced
• 300g leeks, trimmed, washed and sliced
• sea salt and freshly ground black pepper
• 2 litres good-quality hot beef, chicken or vegetable stock
• 8 slices of good-quality stale bread,
2cm thick
• 200g freshly grated Cheddar cheese
•Worcestershire sauce

recipe by Jamie Oliver

www.jamieoliver.com/recipes/vegetarian-recipes/english-onion-soup-with-sage-cheddar

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Village Idiot

Exquisite, fork tender. Instead of reading a recipe, I called Factory Chef on the phone. Told him I had 6 (I wanted leftovers) bone-in, country style pork ribs, then followed his directions:

Brown each piece in oil in pressure cooker.
Put bottom tray in cooker, add 4 cups water, add meat.
Pour bbq sause on meat.
Seal cooker, once the lid starts rattling, let go for 35 minutes.
Have oven preheated to 400.
Remove meat from cooker, put in pan, add more sauce, put in oven for 15 minutes.
15 minutes later, it's done.

I decided that potatoes would go well with this. Leaving the water and meat juices in the cooker, I added four quartered and peeled potatoes, and when it got up to heat, let it go for just five minutes. That made for some lovely, smooth potatoes, with a bit of butter, they were wonderful.

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Bill Hammond

Sometimes I forget how good simple can be.

I bought a really nice one-pound fillet of Atlantic cod.

Put it in a Pyrex dish, squeezed a lemon over it, then sea salt and fresh-ground pepper, some dried cilantro and paprika, melted a couple of tablespoons of butter and poured it over the fish, then a healthy sprinkle of panko crumbs.

Into a preheated 350-degree oven for about half an hour, let it sit 5 mins after taking it out of the oven. Had basmati rice and a salad on the side.

Scrumptious.

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Possum


If you have a pot of sage growing like wildfire on your balcony, you might give this recipe a try.

For 1 serving:

Begin pasta. (I used penne, though spaghetti may be a better choice.) Meanwhile...

1. Heat 2 TB EarthBalance (or butter, if you must) -- you're going to be browning it into a "noisette" (brown butter).
2. With about 5 minutes to go on the pasta, add a smashed garlic clove, 6 sage leaves, and couple of handfuls of sliced mushrooms, dash of kosher salt, and pepper, to taste.
3. Drain the finished pasta, reserving some of the water.
4. Remove the garlic and sage from the butter.
5. Add the pasta.
6. Squeeze in the juice of 1/3 a lemon and add a few TB of the pasta water.
7. Mix in 1/3 cup Pecorino Romano cheese.

Best pasta dish I've had in memory.

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Marty

Slow Cooker Pot Roast

Last night I took a 2.5 lb pot roast, pierced it with a knife many times both sides. Put it in a big baggie with some Lea & Perrins thick sauce and a little garlic paste.
This morning I chopped onions, potatoes and carrots, put them in a slow cooker with the roast, added a little chopped garlic, white, green and black pepper, little salt, 1 small can of beef stock. Turn the cooker to low and let it go for 8 hours.
When done I removed the roast and veggies, strained the remaining liquid in a pan and made gravy.

The one very important lesson I learned about slow cookers is using the proper size for the amount you are cooking. Always use the smallest cooker you can. A small meal in a big cooker is a disaster, the cooker should always be over 3/4 full. This is why I have 2 slow cookers. The small one is my chili cooker and is good for a meal for 3-4 people. My large one will serve 6-8. Using too big a cooker for the amount will produce a dry meal.

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Chuck

Big chuck roast
1 can of Campbell's Golden Mushroom soup
1 can of Campbell's French Onion soup

Brown roast on all sides (optional)
place in slow cooker
pour in both cans of soup
let cook for 8 hours.

The soups turn into a marvelous gravy.

All there is to it...Works great for venison too.

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jdd2

Not being very creative, I call this Hot & Cold Salad.

For the cold part...

Start with greens: (w/cracked pepper) (beans & broc have been blanched)


Add any short pasta (rinsed in cold water) and tomatoes:


For the hot part...

Garlic & shiitake:


The broccoli heart: (yellow/red bell pepper also good, but none on hand)



A generous dollop of pestos--artichoke, mushroom, dried tomato: (sorry about the labels)


I think also a bit of some sesame and another oil on the bottom. Add some water and salt/pepper, and a shake or two of ground red:


Cook that on low while cutting up some chicken breast filets:


Add the chicken, then mix, and cook "just enough":


Spoon that over the cold stuff:


Grate on some parmesan, add the avocado (sprinkled w/a little lemon juice beforehand).

I usually add some caesar, too, half of usual.

Enjoy...!

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Chuck

Homemade Twinkies Adapted from Gourmet Cookbook by Joy the Baker
Makes about 12

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1 cup milk

Put a rack in the center of the oven and preheat oven to 350 degrees F.

Create your own Twinkie-like molds by wrapping heavy-duty aluminum foil around a 4-inch-long spice bottle. Leave the top of the mold open so you can pour in the batter. (For a how-to video, click here.)

In a bowl, sift together flour, baking powder and salt. Set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.

Beat in eggs one at a time, beating for 1 minute in between each addition.

Beat in vanilla and almond extract. Reduce speed to low, add half of the flour mixture, and beat until incorporated. Add milk and beat until incorporated. Add the rest of the flour, and beat until incorporated.

Spray prepared Twinkie molds with nonstick spray and divide the batter between them. Bake at 350 degrees for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely before filling with marshmallow cream.

Marshmallow filling by Todd Wilbur of Top Secret Recipes

2 teaspoons very hot water
1/4 teaspoon salt
2 cups (one 7-ounce jar) marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Combine salt with hot water in a small bowl and stir until salt is dissolved. Let cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and beat until fluffy, using an electric mixer on high speed.

Add salt water and beat to combine.

When the cakes are cool, use a skewer or a chopstick to make three holes along the bottom, moving the stick around slightly to create space inside the cake. Fit a pastry bag with a small tip and fill it with the marshmallow creme mixture (or scoop it into a resealable bag and snip off a tiny bit of one corner; pipe filling into each cake, using the three holes.

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Bill Hammond

It's a stew day, for sure, cold and windy and gray and football on the telly to watch.

So here are my ingredients:

I got 3 1/2 pounds of stew meat
Carrots
Celery
Baby reds
Yellow onions
A huge red bell pepper
Garlic, lots of it
Big can petit dice tomatoes
Worcestershire
Brown ale or red wine
Beef broth
Mushrooms, but I don't know if they belong or not


It occurred to me overnight that it might be good to roast the veggies first, not till they are totally done but almost -- maybe toss them in Worcestershire first.

Sear the beef cubes in my cast iron skillet, transfer to stew pot, add the broth, tomatoes, wine, seasonings, simmer a couple hours, then add the veggies and the garlic and re-season, simmer another hour or so.

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Marty

Roasted Baby Reds

More of a method than a recipe.

Baby Red potatoes
sea salt
minced garlic (lots)
pepper, black, white, red.
Italian seasoning or Montreal steak seasoning
good olive oil
butter
1 gallon zip lock bag

Choose the smallest baby red potatoes, be picky and take the time to get the little ones.

Potatoes should be cleaned and quartered.

I use 2/3 oil to 1/3 melted butter, the amount should be enough to coat the potatoes.

Use lots of salt, the potatoes can take quite a bit.

All seasonings are to taste. If you use the Montreal Steak seasoning don't use any pepper, it has a good amount already.

Put potatoes in bag with all ingredients, don't be stingy with the garlic, close and knead/turn bag until potatoes are covered.

Pour potatoes on to a foil covered baking sheet, single layer.

Bake at 425 for about 45 min. or until potatoes are well browned and fork tender.

I like serving these with steak.

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Lonnie

Broasted Chicken Soup

I've made this before, I can attest to its beauty...

Go to the grocery, get one of those whole, piping hot broaster chickens, some carrots, scallions, Orrington's chicken broth base, a big bag of dumpling noodles, and some chipotle pepper...

Upon arriving home, boil water for half the bag of noodles and put the chicken in the freezer. After the noodles are done (al dente or firm) and drained, get the chicken back out of the freezer. Get 8 cups of water with 16 level tsp of Orrington's going on the stove.

Rip the chicken into little pieces, skin and all (if you're fastidious, use a knife... I prefer fingers as it's easier to separate the bones and that fiberglass cartilage that isn't very tasty).

Chicken in the pot, noodles in the pot... slice up some carrots and one or two bunches of scallions... a little bit of salt (optional), a little black pepper, a few dashes of chipotle powder. I'm debating putting in some spinach this time, green to offset the orange... but I can always do that later...

Simmer until you feel like eating... that'll last me three or four days and it keeps getting better every day.

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Bill Hammond

Stopped at the local meat market for a happy (if dead) chicken today, but they were all out, some sort of run on chickens in fear of the snowstorm that is predicted.

So, Plan B, they had some lovely beef chuck roasts, so I got one just under three pounds and brought it home.

I laid it out on the counter and let it get to nearly room temp, then doused it with worcestershire sauce, let it rest a bit more, then dry-rubbed it with a lovely mix that Elderdottir got me last year called Earthly Delights -- consisting of peppercorns, coriander, sea salt, cinnamon, star anise, cloves, mushrooms, garlic, onion, mustard seed, and nutmeg -- let that sit a bit, preheated the oven to 325, then dredged the roast in flour and browned it on all sides at medium heat in my electric fry pan, the only thing big enough to accommodate this chunk o' meat.

While the meat was browning, I oiled a roasting pan and cut a large onion into quarter-inch slices, then laid them together in a pattern roughly the size and shape of the roast, then plunked the seasoned roast onto the slices.

Once that was all set, I poured just enough beef broth into the pan to come up to, but not quite touch, the meat. Then I tented the roast with foil, put the thing in the oven and gave it 2.5 hours, pulled it out, let it sit 15 minutes, and sliced it across the grain.

Fabulosi!

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Hobson

Spicy Stuffed Pork Roast

I pulled some leftover pork roast out of the freezer for tonight. We use the same recipe for beef. It's based on a Justin Wilson recipe. A strange mixture of ingredients that somehow taste great together. We use fresh mint if it's not the dead of winter and the dead of our mint. We sometimes add potatoes and carrots.

4 to 5 pound beef or pork roast
garlic cloves, green onion, hot peppers poked in slits in the roast
sprinkle on salt and cayenne pepper (we don't add the salt)
1 1/2 tsp dried mint
1/2 C white wine
1/2 C water
1 Tbsp soy sauce
1/4 tsp Angostura bitters

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Village Idiot

Brown a sweet yellow onion in the bottom of a pressure cooker.
Add:
Over a cup of barley
Half pound of cubed beef (your cut of choice)
Many chopped carrots
Three stalks chopped celery
Lots of cut up mushrooms
five cups beef stock

Put lid on cooker, once it starts rocking, let it go for 20 minutes. Hearty and exquisite. Although I'm wondering if adding some red wine might be a good idea.

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Marty

Me darling wife asked me to make these for her food day at work. Having never done so I made it up as I went along.

I used.

1 Large bag frozen plain meatballs
1 Large bottle Sweet Baby Ray's Sweet & Spicy Barbeque Sauce
1 Large bottle Lea & Perrins Thick Worcestershire Sauce

I mixed the sauces together before pouring over the meatballs in a slow cooker. Since she was taking this to work I used a liner bag in the slow cooker, this made clean up and transporting easy.

A little Sweet, a little Spicy and quite Savory.

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[Deleted]

Cornflake

Chili Verde

2 tbsp vegetable oil
1.75 lb. boneless pork, cut into 1/2 inch cubes, more or less
1 medium white onion, chopped*
4 medium garlic cloves, chopped (or use the bottled stuff, it's fine)
1 tsp crumbled dried oregano, preferably Mexican
1 tsp ground cumin
1/2 tsp salt
4-6 fresh Anaheim or poblano chiles, roasted and peeled (I grew my own Hatch chiles and roasted them myself, but if you don't want to bother with that, use canned green chiles. I prefer mild ones. It won't be quite as good but it will be good.)
1 1/2 tbsp masa harina flour (This is the corn flour from which tortillas are made. I think it's crucial to add that corn flavor to any chili, and I keep a bag around, but you can skip it if need be, or probably use ordinary white flour if you must.)

* Onions are illegal for Texas beef chili but they're allowed for green chili.

1. Over medium-high heat, heat the oil and brown the meat in batches, transferring the browned meat to a bowl.

2. Reduce the heat to medium. Add the chopped onion and saute until limp, stirring as needed. Add the garlic, oregano, cumin and salt and cook for another minute, stirring frequently. Return the meat to the pan. Add the chiles and a cup and a half of water. (You can use chicken stock, but water works fine.) Reduce heat to low and simmer for 45 minutes to an hour.

3. In a cup, mix the masa harina with a little cold water until smooth, and add to the chili. Cook uncovered until the chili thickens a little. Test the seasoning and add anything that's needed.

About the only way to ruin chili is to add to many chiles that are too hot. I suggest going easy on the chiles. If the result is a little short on snap, add a few more the next time.

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Hobson

No recipe. It depends on what we have on hand. You have to use corn tortillas, fried eggs, and salsa. If we're lazy, it's Pace medium. If you want to use homemade salsa, that involves planning because you have to make it the day before to have with breakfast.

Heat some corn tortillas in a little oil. Put them on a plate and cover with something to keep them warm. Or you can heat them up again in the microwave at the appropriate time. Fry the eggs over easy. Add salsa on top of the eggs and continue heating. Put the eggs with salsa on the tortillas and you're done.

You can add onions or cilantro or queso fresco or cheddar or some pintos or black beans.

Homemade salsa recipe:

3 roma tomatoes, chopped
1/4 cup chopped red onion
4 oz can diced green chilies
2 to 3 or more dashes Tabasco or other hot sauce
chopped cilantro (maybe 1/2 cup?)
salt and pepper to taste

Mix it, refrigerate for at least 4 hours to allow the flavors to blend.

[Deleted]

Easy Enchiladas

Marty

Not from scratch but still very good, you will need.

4 cups cooked Meat, chopped chicken, shredded pork or beef.
3 cups shredded cheese, cheddar, colby, whatever you like.
1 finely diced yellow onion.
1 small can corn, drained.
1 small can chopped green chiles, optional.
1 tbs minced garlic.
1 package small corn tortillas, 20 count or more.
2 large cans favorite enchilada sauce*.
2 9X13 glass baking dishes.
Pepper to taste.
cooking spray

In a large bowl combine meat, 1 cup cheese, onion, corn, chiles and garlic.Both the sauce and the cheese have enough salt so no need to add more. Add just enough of the sauce to coat mixture and make it bond. Warm the tortillas in microwave or oven to make them pliable, this keeps them from breaking when you roll them. Spray dishes lightly with cooking spray. Fill each tortilla with about 3 tbs of mixture, roll and place seam side down in dish, each dish should take 10 enchiladas. Divide and pour remaining sauce over enchiladas then do the same for the cheese.
Bake @ 375 for about 30 minutes.

I have also done a meatless version by increasing the amount of cheese/onion and omitting the corn. This has quickly become a family favorite.

* Look for sauce in the Ethnic section or your local Mercado, Old El Paso is OK but you can find some really good ones in the right places.

[Deleted]

Chocolate Blueberry Disaster Toast

Marshall

I'm working from home this morning. So I walk into the kitchen to make a snack. Just some peanut butter on toast. I get out 2 slices of crusty sourdough bread. I pull the toaster out front from under the cabinet; set in the bread, and pop down the toaster to start toasting.

Then I open the cabinet above to get out the peanut butter. . . , and in the process of removing the jar, I accidentally knock over a plastic tin of chocolate covered blueberries. Which tips over; the top pops off, and the whole bin lands upside-down on top the toaster; spilling chocolate bluberries into both slots of the now glowing hot toaster. . . . ,

Anyone for chocolate smeared toast?

And by the way.

I came up with a pretty good half-assed solution to the problem. I quickly unplugged the toaster and immediately dumped it's crummy gooey chocolatey mess on the counter and all over the floor. And I spend a good while gleaning up the mess. And I wiped out the inside of the toaster with wet rags. I picked out the melted blueberries, and got 90% of the gooey chocolate out. I Vacuumed up the floor. Even ate the soggy cold (by then)toast with chocolate and peanut butter. I think the toaster will probably be fine.

All in all, it was a half way decent solution to a situation caused by my own carelessness and ineptitude.

I think I should run for governor.

[Deleted]

Chesapeake

Stoney's Crab Cakes





INGREDIENTS:
1 large egg
... 2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

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NOTE: On edit - I can't take credit for this - found it on the Internet. Needless to say, for it to really work you need CHESAPEAKE BAY BLUE CRAB! - DS