Creamy Broccoli and Mushroom Soup
2 Tbp ghee
1/4 tsp mustard seeds
1/2 tsp salt
1/2 tsp cumin
1/2 tsp coriander
2 1/2 Tbps flour
2 tsp potato flakes
2 cups milk
1 3/4 cups of broccoli, chopped to 1 in. pieces
4 mushrooms
Heat the ghee in a heavy pot. Add mustard seeds. When they pop, add the cumin and salt. Saute the mushrooms. Add the flour and stir well, making sure to get the lumps out. Add the milk. When the milk gets hot, add the broccoli. Let the broccoli simmer covered for 3-4 minutes. Next, add the coriander and the potato flakes. Stir well, then cover and let simmer for another 2 minutes. The consistency of the soup should be thick, almost like a gravy.
3/4 cup water
2 T sugar
1/4 cup rum
1/2 in cinnamon stick
1 tsp butter (soft)
Heat the water and sugar in a pan until the sugar dissolves. In a large mug, combine sugar and water mixture with the rum and cinnamon stick. Cut the butter into slivers and mix it in. Serve immediately.
2 pints of fresh raspberries
1/2 cups of sugar syrup (a 2:1 mixture of sugar and water)
1 1/2 cups of alcohol (vodka or grain)
Wash raspberries and cook in the sugar syrup on low heat for about 15-20 minutes, or until the mixture has turned a deep red. Let cool and add all the ingredients to the alcohol. Steep for 2-4 weeks. Strain and filter. If more sweetener is required, add more sugar syrup to taste and mature for another week.
1 cup heavy whipping cream
2 tablespoons butter
1 1/4 lbs. fettucine
2/3 cup of freshly grated parmigiano-reggiano cheese
Salt
Black pepper
Nutmeg
Pour 2/3 cup of the cream and all of the butter into a flameproof pot. Turn the heat to medium and cook until the cream and butter have thickened. This takes less than a minute. Turn off the heat
Cook the pasta, draining it while it is still firm and even slightly underdone, a degree or so firmer than al dente.
Transfer the cooked pasta to the pan containing the butter and cream, turn on the heat to low, and toss the pasta thoroughly, bringing it up around from the bottom, coating all the strands with the cream and butter.
Add the remaining 1/3 cup of cream, the 2/3 cup of grated parmesan, a pinch of salt, a few grindings of pepper, and a tiny grating (less than 1/8 tsp) of the nutmeg. Toss again briefly and adjust seasonings as needed.
This recipe comes from Marcella Hazan's Essentials of Classic Italian Cooking.
3 lbs. eggplant
1 T coarse salt
1/4 cup olive oil
2 medium onions, cut into 1/2in dice
2 celery ribs, cut into 1/2in dice
1 16oz can of tomato puree
1 cup pitted green olives
1/4 cup capers
1/2 cup white wine vinegar
1 T chopped fresh oregano or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper
Cut the eggplant into 3/4in dice. Sprinkle lightly with salt and place in a colander. Place a plate with a weight on top (such as 2 16oz cans) and drain for an hour. Pat the eggplant dry with paper towels.
Heat the olive oil in a nonreactive frying pan or flameproof casserole over medium heat. Add onions and celery and cook 3-4 minutes, or until soft.
Add eggplant and cook 5-6 minutes, stirring, until softened. Stir in the tomato puree, olives, and capers. Simmer uncovered for 10 minutes. Remove from heat and add oregano, salt, and pepper.
This recipe comes from Rick Marzullo O'Connell's 365 Easy Italian Recipes.
1 lb hot sausage
1 lb shrimp
1 lb chicken
5 ribs of celery
1 bell pepper
2 cloves of garlic
1 medium onion
2 cups uncooked rice
2 1/2 cups water
12 oz. beer
2 teaspoons of Tony Chachere's Cajun seasoning (sprinkle-on type)
1 1/2 teaspoons of salt
1/2 teaspoon of black pepper
Cut cup the sausage and chicken into bite size pieces. Brown them in a large pot (about 5 qt size). Remove meat from pan, but leave the grease. You need that to cook the vegetables.
Cook the vegetables, onion and garlic in the meat grease until tender (if the sauage isn't very fatty, you may need to add some oil). Put the meat back in and add in the rice, water, beer, shrimp, and spices. Bring to a boil, then simmer covered for 30 minutes, stirring occaisionally.
Note: If you don't use hot sausage, you will need to adjust the seasoning.
1 1/2 lbs. sausage or cubed beef
3 T bacon drippings, if beef is used
3 T flour
2 medium onions
1 bunch chopped green onions
2 T parsley, chopped
2 cloves garlic
2 cups long grain rice
2 1/2 cups water
3/4 tsp red pepper
2 tsp salt
Cook sausage, or brown beef in bacon drippings using a heavy saucepan or pot. Remove the meat from the pot and add the flour. Cook the fat and flour until it begins to brown (this mixture is known as roux). Add the onions, garlic, and parsley to the roux. Cook until soft, then add the water, rice, salt, pepper, and browned meat. Heat until the mixture comes to a boil, then lower heat to its lowest point and cook for an hour, covered tightly. When the rice is done, remove the lid and let cook for a few more minutes until the rice dries a little.
This recipe comes from River Road Recipes.
1 package whole hog sausage (eg, Jimmy Dean, Tennessee Pride)
2 cups milk
4 Tablespoons drippings reserved from sausage
4 Tablespoons flour
salt (to taste)
pepper (to taste)
1 mess o' biscuits
In a heavy skillet, preferably iron, brown sausage over medium heat. When sausage is browned, remove from skillet, reserving drippings. You need at least 4 Tablespoons drippings; if theres not enough, melt butter to make the difference.
Sprinkle flour over drippings. Heat and stir until brown
and fully mixed. Gradually add milk, and heat until thick and
bubbly. Return sausage to skillet; continue heating until warm.
Season with salt & pepper to taste. We often seasoned it with sage as
well.
Serve over biscuits. Makes approx. 2.5-3 cups.
This recipe comes from Rick McColl.