Drunken Irish Stew. It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed! It’s nice, though, being able to wear my coats and boots without feeling like a complete idiot. That’s why I figured that I had better make some stew while the weather lasts, as I’m sure it will be back in the 80s in a few weeks. Your ingredients. Cut up your meat. Heat some olive oil in a large pot and then brown the meat in the pot. Add in the crushed garlic and stir until fragrant, just another minute or two.
Add the beef stock, the red wine, the Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil. Reduce the heat to low, cover, and simmer for one hour. While the stew simmers, chop up all of your vegetables. Melt the butter in another large pot. Add the vegetables to the pot. Cook until the vegetables are golden, about 15 minutes. Serve and enjoy! Drunken Irish Stew Author: The Crepes of Wrath Cook time: 44-clove garlic soup. Today exhausted me. A Thursday 5 p.m. deadline inexplicably became a Wednesday 2 p.m., and somehow, on what is supposed to be the deadest (inventive language like this is what I get paid the big bucks, folks) news week of the year, I was under an avalanche of it. Plus, there were other insults to injury: I had my first warm latte of the cooler season and spilled a good sum of it on my pink shirt, I stepped in a puddle and my surprisingly absorbent sandals remained damp and cold all day and I realized that flame-tinted leaf I’d seen this weekend and considered sort of a fluke, might not have been.
Don’t get me wrong — I love fall — just not in August. Reminding myself that complaining about the weather makes for about as interesting conversation as “wow, I thought it was 4:15 but it’s only 3:45,” I decided to roll with it, as well as with The Coolest Anniversary Present Ever from my husband: an eggplant-colored, 7.25 quart oval Cocotte and a soup I’ve had bookmarked since last winter. Classic grilled cheese + cream of tomato soup. I don’t know about you but when I arrived at work yesterday I had both the appearance and seething demeanor of a wet cat. I don’t know what exactly the point of carrying my green flowered umbrella was, if to get utterly soaked just the same, making my way through two phone calls irked by a lingering unpleasant zoo-like scent that turned out be emanating my sopping wool pants. Yech! After work drink thing?
Cancelled. Pedicure? Cancelled. Tomato soup and grilled cheese sandwiches? It’s funny, you know, when I talk about these “classic homey foods,” these “best childhood memory meals,” as I must confess that they’re not mine. This time, Cook’s Illustrated crew was searching for “a perfectly smooth soup with rich color and great tomato flavor” and I enthusiastically applaud their efforts. Now, the grilled cheese would have been better had I followed the recipe more closely. Cream of Tomato Soup Adapted from The America’s Test Kitchen Cookbook 1. 2. 3. 1. 2.
Roasted Tomato Soup : Cafe Fernando – Food Blog - roasted tomato soup - tomato - tomato soup - tomato soup recipe - Soup. October 30th, 2009 | Category: Soup I guess I am a bit late about this roasted tomato soup recipe as the season is over, but better late than never (or next year), right? This roasted tomato soup with goat’s cheese crostini recipe belongs to Gordon Ramsay and was published in his column at Times Online.
It has great depth, thanks to roasting the tomatoes with red onions, sea salt, olive oil, fresh thyme and a bit of sugar in the oven. Since this is a pretty straight forward recipe with few ingredients, it all comes down to how good your tomatoes are. I live in Turkey and can only offer advice on where to find the best tomatoes here. And you may think – just like I did a while back – that this information isn’t all that important since most of you won’t be purchasing tomatoes in Turkey anytime soon. You already know the answer to the second question. And here’s the answer to the first one: The chances of finding a great tomato in Istanbul (even in season) are very slim.
Happy cooking. Italian Grilled Cheese. Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!? Love it! There’s nothing more delicious than fresh and homemade ingredients. Yum!!! Soooo, go to your farmers market and get the freshest tomatoes and basil you can find, grab some mozzarella balls, and assemble this amazing meal. Basil & Oregano Pesto Ingredients 1 cup fresh basil leaves1/4 cup fresh oregano leaves (or just more basil leaves)1 garlic clove1/4 cup of walnuts1/8 teaspoon salt1/4 teaspoon pepper2-3 tablespoons olive oil How-To Put all of the ingredients in a food processor, blend and set aside.
Basil & oregano pestoMozzarella cheese, slicedTomato, slice. Put your griddle (or panini press) on medium heat.Spray with cooking spray.Assemble your sandwiches.Cook until lightly browned and the cheese has melted.Cut in half and serve right away. Servings: 3 sandwiches. Panera Bread Broccoli Cheese Soup Recipe @CDKitchen. This clone of Panera Bread's broccoli cheese soup is one of our more popular recipes. It's a thick, rich soup made with fresh broccoli and lots of tasty Cheddar cheese. Try it today and see how close you can get to the version from Panera! Ingredients 1 tablespoon butter, melted1/2 medium onion, chopped1/4 cup melted butter1/4 cup flour2 cups half-and-half2 cups chicken stock or bouillon1/2 pound fresh broccoli1 cup carrots, julienned salt and pepper, to taste1/4 teaspoon nutmeg8 ounces grated sharp cheddar cheese directions Saute onion in butter.
Add the broccoli, carrots and onions. Nutrition 588 calories, 48 grams fat, 20 grams carbohydrates, 21 grams protein per serving. Looking for a similar recipe? Ratings & reviews Mar 9, 2014 jen sooo good! Feb 18, 2014 Candace @ Cabot Perfect for the snowy winter weather we've been having! Feb 16, 2014 I agree that the texture when made as directed isn't quite like paneras version but the flavor and ingredients is dead on. will be making this again soon.