It seems to me many soup recipes basically "dump" all the ingredients into a
pot with little benefit of browning or sautéing.

as example below are several for beef barley:

I am of the opinion that sautéing and/or browning darn near all the
ingredients before adding the liquid gives much more flavorful results.

Thoughts?


--
Dimitri

Penne Rigate Autunnale

http://kitchenguide.wordpress.com.


Beef barley

Cubed beef, leftover
2 c. carrots, sliced thin
1 c. celery, thin sliced
3/4 c. chopped green pepper
1 lg. onion, diced
1/2 c. barley
1/4 chopped parsley
1-2 beef bouillon cubes
2 tsp. salt
3/4 tsp. dried basil
2 tbsp. catsup

Layer in crock pot: 1. Vegetables and meat 2. Barley and spices 3.
Cover with 5 cups water. DO NOT STIR. Cook on low 10 hours; high 6 hours,
or combination of above.

Beef Bean & Barley

1 c. dried pea beans (or Great
Northern beans)
2 qts. cold water
1 lb. each chuck & flanken
1 tbsp. salt
1/2 c. med. barley
3 carrots, sliced
2 lg. stalks celery, sliced
1 med. onion, sliced
1/8 tsp. ground ginger
Pepper to taste

Soak beans in water 1 hour, add meat and salt. Bring to boil and simmer
covered for 1 hour. Add vegetables, barley, and ginger and cook until all
ingredients are tender. Remove the meat. Add pepper to taste. This recipe
makes 8 cups.

# 3

10 c. water
2 c. quick cooking barley
6 c. beef broth
2 lbs. ground beef
Peas, carrots and onions
2 eggs
1/2 c. packaged seasoned bread crumbs
1.5 oz. packet meatloaf seasoning

Bring water, barley, beef broth to a boil, reduce heat to medium, cover and
simmer 10 minutes or until barley is almost tender. Meanwhile in medium
sized bowl mix ground beef, eggs, seasoned bread crumbs and meatloaf
seasoning. Mix until well blended. Drop meat mixture into soup. Simmer
covered 5 to 7 minutes longer until meat loses its pink color. Skim any
foam from top of soup. Add peas, carrots and onions as desired.

# 4


1 lb. beef stew meat, cook, take off fat
1 med. onion, diced
3 stalks celery, diced
5 carrots, diced
1 qt. V-8 juice
Salt & pepper (as you like)
1/4 tsp. garlic powder
1/2 c. barley

Use broth from cooking meat. Add all ingredients. Put in crock pot.
Simmer all day. (May cook meat in Crockpot half a day, then add vegetables
and cook another half a day.) Your house will smell yummy!

On 2009-10-18, Dimitri > wrote:

> I am of the opinion that sautéing and/or browning darn near all the
> ingredients before adding the liquid gives much more flavorful results.
>
> Thoughts?

Not even any doubt, Dimitri. Anyone who even remotely calls themself
a cook knows that sauteing is not about tenderizing the ingredients,
but infusing the oil with those flavors and the oil then dispersing
those flavors throughout. Man, that's basic mojo.

nb

"Dimitri" > wrote in message
...
> It seems to me many soup recipes basically "dump" all the ingredients into
> a pot with little benefit of browning or sautéing.
>
> as example below are several for beef barley:
>
> I am of the opinion that sautéing and/or browning darn near all the
> ingredients before adding the liquid gives much more flavorful results.
>

I agree. Onions are a great example of this. Browned until sweet but still
plump, they add alot to soups like lentil or bean soup. And beef needs to be
browned for the broth to have good flavor.

"Dimitri" > wrote in message
...
> It seems to me many soup recipes basically "dump" all the ingredients into
> a pot with little benefit of browning or sautéing.
>
> as example below are several for beef barley:
>
> I am of the opinion that sautéing and/or browning darn near all the
> ingredients before adding the liquid gives much more flavorful results.
>
> Thoughts?
>
>
I agree with you. Caramelizing the ingredients first will add to the
flavor.

"notbob" > wrote in message
...
> On 2009-10-18, Dimitri > wrote:
>
>> I am of the opinion that sautéing and/or browning darn near all the
>> ingredients before adding the liquid gives much more flavorful results.
>>
>> Thoughts?
>
> Not even any doubt, Dimitri. Anyone who even remotely calls themself
> a cook knows that sauteing is not about tenderizing the ingredients,
> but infusing the oil with those flavors and the oil then dispersing
> those flavors throughout. Man, that's basic mojo.
>

I think it's more about bringing out the chemical reaction from the
chloroplast producing sugar. That's what caramelizes the outer parts when
sautéed. Nothing else can synthesize this.

"Dimitri" > wrote in message
...
> It seems to me many soup recipes basically "dump" all the ingredients into
> a pot with little benefit of browning or sautéing.
>
> as example below are several for beef barley:
>
> I am of the opinion that sautéing and/or browning darn near all the
> ingredients before adding the liquid gives much more flavorful results.
>
> Thoughts?
>
Of course you are right. Just think of the smell of onions being sautéed.
The releasing of the oils really brings out the flavor. The problem with
using the crock pot instead of the stew pot or Dutch oven is that the heat
is not there for browning. It involves using an additional pan. Crock pot
cooking is often all about throwing it together as you leave the house in
the morning. While the non-browned crock pot recipes are certainly good,
and do smell great when you get home, they are not as good as they could be.
I have started using my electric stock pot as it can be used to brown, and
then has a low setting for simmering. I have also used a stock pot or Dutch
oven for browning, and then use the same pot in the oven for slow cooking.
On a cold winter day the oven on low can feel good in the kitchen. I work
from home, so can monitor these methods. I gave my crock pot to a friend.
I miss it once in a great while, but not often.

Later,

Dale

Cheryl said...

>
> "Dimitri" > wrote in message
> ...
>> It seems to me many soup recipes basically "dump" all the ingredients
>> into a pot with little benefit of browning or sautéing.
>>
>> as example below are several for beef barley:
>>
>> I am of the opinion that sautéing and/or browning darn near all the
>> ingredients before adding the liquid gives much more flavorful results.
>>
>> Thoughts?
>>
>>
> I agree with you. Caramelizing the ingredients first will add to the
> flavor.


I've never tasted a side by side comparison.

It wouldn't benefit to sauté dry split peas now would it?

Andy

On Sun, 18 Oct 2009 02:51:03 -0500, Andy > wrote:

>Cheryl said...
>
>>
>> "Dimitri" > wrote in message
>> ...
>>> It seems to me many soup recipes basically "dump" all the ingredients
>>> into a pot with little benefit of browning or sautéing.
>>>
>>> as example below are several for beef barley:
>>>
>>> I am of the opinion that sautéing and/or browning darn near all the
>>> ingredients before adding the liquid gives much more flavorful results.
>>>
>>> Thoughts?
>>>
>>>
>> I agree with you. Caramelizing the ingredients first will add to the
>> flavor.
>
>
>I've never tasted a side by side comparison.
>
>It wouldn't benefit to sauté dry split peas now would it?
>
Absolutely not, not beans either, nor potatoes... sauteing depends on
the ingredients and the soup... for vegetable beef I only brown the
beef and only barely browned, with cabbage soup again only the meat
gets lightly browned, with beef barley 'shroom only the beef gets
barely browned, with tomato soups in all variations nothing gets
browned, for clam chowder(s) nothing gets browned, with all oriental
soups nothing gets browned (meats are always precooked and added at
the end just to heat through), etc, etc... I usually brown the meat
and saute some of the onions and garlic but not any other
ingredients.... in fact most of the veggies get added after the meat
has been simmering awhile till almost tender and veggies are added in
several stages, if sauted from the onset they'd cook so long they'd
disappear. With stocks and sauces, and even some stews/pot roasts,
I'd saute the aromatics at the onset but not with soups... now I might
use a stock to build a soup but then the stock is an ingredient, it's
not the soup. I always add garlic in at least two stages, typically
3-4 even 5 stages, builds a depth of flavor... in long cooking dishes
flavor from garlic added early on is pretty much lost to a mere wisp
like a dab of Channel in cleavage... for dago sauce you want to add a
whole head torwards the end, like their yearly bath in Lysol! LOL

Dimitri wrote:
> It seems to me many soup recipes basically "dump" all the ingredients
> into a pot with little benefit of browning or sautéing.
>
> as example below are several for beef barley:
>
> I am of the opinion that sautéing and/or browning darn near all the
> ingredients before adding the liquid gives much more flavorful results.
>
> Thoughts?
>
>

I like to "sweat" the veggies in a little fat of the species of the
stock. Like if it's chicken based, I'll use a bit of chicken fat. If
it's beef based, some of the fat that came off the roasted soup bones,
etc., but I have to admit (blush) that there are times I just dump
everything into the pressure cooker, clamp on the lid and have at it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
Janet Wilder > wrote:

> Dimitri wrote:
> > It seems to me many soup recipes basically "dump" all the ingredients
> > into a pot with little benefit of browning or sautéing.
> >
> > as example below are several for beef barley:
> >
> > I am of the opinion that sautéing and/or browning darn near all the
> > ingredients before adding the liquid gives much more flavorful results.
> >
> > Thoughts?
> >
> >
>
> I like to "sweat" the veggies in a little fat of the species of the
> stock. Like if it's chicken based, I'll use a bit of chicken fat. If
> it's beef based, some of the fat that came off the roasted soup bones,
> etc., but I have to admit (blush) that there are times I just dump
> everything into the pressure cooker, clamp on the lid and have at it.

And I'll bet it tastes just fine. ;-)

Om -> (been there, done that)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

"Cheryl" > wrote in message
...
>
> "Dimitri" > wrote in message
> ...
>> It seems to me many soup recipes basically "dump" all the ingredients
>> into a pot with little benefit of browning or sautéing.
>>
>> as example below are several for beef barley:
>>
>> I am of the opinion that sautéing and/or browning darn near all the
>> ingredients before adding the liquid gives much more flavorful results.
>>
>> Thoughts?
>>
>>
> I agree with you. Caramelizing the ingredients first will add to the
> flavor.
Carmelizing onion and lightly sauteing onion result in quite different
flavors. Sometime you want one and sometimes you want the other. As well
sometimes it's appropriate to just simmer the onion in stock, water, or
whatever because that's what the recipe calls for.

Dimitri wrote:
> It seems to me many soup recipes basically "dump" all the ingredients
> into a pot with little benefit of browning or sautéing.
>
> as example below are several for beef barley:
>
> I am of the opinion that sautéing and/or browning darn near all the
> ingredients before adding the liquid gives much more flavorful results.
>
> Thoughts?
>
>

I agree. I *always* at least sautee the aromatics (onions/garlic/etc.)
before putting the stock in.

Serene

--
42 Magazine, celebrating life with meaning. Issue 2 is here!
http://42magazine.com

"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

Serene Vannoy wrote:
> Dimitri wrote:
>
>> It seems to me many soup recipes basically "dump" all the ingredients
>> into a pot with little benefit of browning or sautéing.
>>
>> as example below are several for beef barley:
>>
>> I am of the opinion that sautéing and/or browning darn near all the
>> ingredients before adding the liquid gives much more flavorful results.
>>
>> Thoughts?
>>
>>
>
> I agree. I *always* at least sautee the aromatics (onions/garlic/etc.)
> before putting the stock in.
>
> Serene
>

I don't, in many cases i think veggies sautŽed in butter or olive oil or
even browned in olive oil are just an olive oil/butter delivery system.

I don't even use a pre made stock for soup anymore.

For a bean soup I start with a stock pot of boiling water, add a couple
of cut in half onions, several carrots a few sticks of celery pinch of
salt and let simmer for an hour or so.

Once i have that done, and have removed the cooked to death veggies, i
then add beans and let them cook for 45 minutes and then add any freshly
diced but not sautŽed veggies, herbs and spices to the beans and finish
cooking.

I find the fresh raw veggies produce a much more pronounced flavor than
the sated or browned veggies.

Now if i am making a French onion soup i will use a beef stock and
caramelize a portion of the onions to the dark brown "mahogany" stage or
color, and add those to the beef stock along with uncooked sliced onions
to simmer. Same with leek and potato soup, i like a bit of caramelized
onions in that.

I do like adding a 'mirepoix' to roasts, in the bottom of the pan to
cook in the pan drippings, which gets filtered and pressed to extract as
much of the juices of the veggies as i can and then defat the drippings
to make a sauce with. And if i am making a beef stew i will brown some
carrots, caramelize them, but just because the 'elderly relative' likes
them in beef stew that way.

But i don't roast bones for stock either, i prefer raw bones gently
simmered for 24 hours or more. The exception to that being fowls, i
used the precooked carcass for stock.

When im ready to serve i will put a tbs. of butter and another pinch of
salt and a bit of any particular fresh herb in the bowl of soup.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:
>
>
> Serene Vannoy wrote:
>> Dimitri wrote:
>>
>>> It seems to me many soup recipes basically "dump" all the ingredients
>>> into a pot with little benefit of browning or sautÈing.
>>>
>>> as example below are several for beef barley:
>>>
>>> I am of the opinion that sautÈing and/or browning darn near all the
>>> ingredients before adding the liquid gives much more flavorful results.
>>>
>>> Thoughts?
>>>
>>>
>>
>> I agree. I *always* at least sautee the aromatics (onions/garlic/etc.)
>> before putting the stock in.
>>
>> Serene
>>
>
> I don't, in many cases i think veggies sautéed in butter or olive oil or
> even browned in olive oil are just an olive oil/butter delivery system.

I sometimes "saute" in water/salt/onion powder rather than fat if I'm
watching fat content. I can't think of a time in recent memory when
I've just thrown everything in the pot and cooked it from there.

Serene
--
42 Magazine, celebrating life with meaning. Issue 2 is here!
http://42magazine.com

"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

Serene Vannoy wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>>
>>
>> Serene Vannoy wrote:
>>
>>> Dimitri wrote:
>>>
>>> I agree. I *always* at least sautee the aromatics
>>> (onions/garlic/etc.) before putting the stock in.
>>>
>>> Serene
>>>
>>
>> I don't, in many cases i think veggies sautéed in butter or olive oil
>> or even browned in olive oil are just an olive oil/butter delivery system.
>
>
> I sometimes "saute" in water/salt/onion powder rather than fat if I'm
> watching fat content. I can't think of a time in recent memory when
> I've just thrown everything in the pot and cooked it from there.
>
> Serene

I used to saute onions with beef in butter or oil but i had a soup
epiphany about 6 months ago and now i tend to 'throw everything in the
pot and cook it from there." But in stages not all at once.

I have been using pureed raw veggies in meat loaf for years, in place of
any bread, rice or oats as a filler.

6 months or so ago i was just too lazy to go out and get some meat for
my bean soup and so i just cooked up the beans, added the veggies and
was amazed at the flavors, it now seems to me as if the meats cooked
with the veggies in a soup overwhelm the flavor of the veggies, cooked
without meat the soup is like eating a garden, the flavors come through
so much more strongly and i now know what Escoffier was talking about
when he wrote about the "perfume" of vegetable stock.

It seems to me when i make a veggie stock that it releases an aroma that
is really wonderful, perfumes the whole house.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:??> ??> ??> Serene Vannoy wrote:??>> Mr. Joseph Littleshoes Esq. wrote:??>>??>>>??>>>??>>> Serene Vannoy wrote:??>>>??>>>> Dimitri wrote:??>>>>??>>>> I agree. I *always* at least sautee the aromatics ??>>>> (onions/garlic/etc.) before putting the stock in.??>>>>??>>>> Serene??>>>>??>>>??>>> I don't, in many cases i think veggies sautéed in butter or olive ??>>> oil or even browned in olive oil are just an olive oil/butter ??>>> delivery system.??>>??>>??>> I sometimes "saute" in water/salt/onion powder rather than fat if I'm ??>> watching fat content. I can't think of a time in recent memory when ??>> I've just thrown everything in the pot and cooked it from there.??>>??>> Serene??> ??> I used to saute onions with beef in butter or oil but i had a soup ??> epiphany about 6 months ago and now i tend to 'throw everything in the ??> pot and cook it from there." But in stages not all at once.??> ??> I have been using pureed raw veggies in mea
t loaf for years, in place of ??> any bread, rice or oats as a filler.??> ??> 6 months or so ago i was just too lazy to go out and get some meat for ??> my bean soup and so i just cooked up the beans, added the veggies and ??> was amazed at the flavors, it now seems to me as if the meats cooked ??> with the veggies in a soup overwhelm the flavor of the veggies, cooked ??> without meat the soup is like eating a garden, the flavors come through ??> so much more strongly and i now know what Escoffier was talking about ??> when he wrote about the "perfume" of vegetable stock.??> ??> It seems to me when i make a veggie stock that it releases an aroma that ??> is really wonderful, perfumes the whole house.????Just a thought, But I no longer cook the meats with the soup. I usually ??cook the meat first, and use part of the juice/jus with the soup, that ??add the soup to a bowl with the cooked meat in it. The texture is better ??that way I think. I also like my beef rare ~ medium rar
e.????The added plus is if I am feeling vegetarian, no meat required :-) Of ??course, that means I did not add the jus either.????Bob??

Bob Muncie wrote:


> Mr. Joseph Littleshoes Esq. wrote:

Serene Vannoy wrote:
> Mr. Joseph Littleshoes Esq. wrote:

Serene Vannoy wrote:


Dimitri wrote:??>>>>??>>>

> I agree. I *always* at
> least sautee the aromatics (onions/garlic/etc.) before putting
> the stock in.

> Serene

> I don't, in many cases
> i think veggies sauted in butter or olive oil or even browned in
> olive oil are just an olive oil/butter delivery
> system.

>
>I sometimes "saute" in water/salt/onion powder
> rather than fat if I'm watching fat content. I can't think of a
> time in recent memory when I've just thrown everything in the pot
> and cooked it from there.


Serene??> ??


> I used to saute onions
> with beef in butter or oil but i had a soup epiphany about 6 months
> ago and now i tend to 'throw everything in the pot and cook it from
> there." But in stages not all at once. I have been using pureed
> raw veggies in meat loaf for years, in place of any bread, rice or oats as a
> filler. 6 months or so ago i was just too lazy to go out and get
> some meat for my bean soup and so i just cooked up the beans, added
> the veggies and was amazed at the flavors, it now seems to me as if
> the meats cooked with the veggies in a soup overwhelm the flavor of
> the veggies, cooked without meat the soup is like eating a garden,
> the flavors come through so much more strongly and i now know what
> Escoffier was talking about when he wrote about the "perfume" of
> vegetable stock. It seems to me when i make a veggie stock that
> it releases an aroma that is really wonderful, perfumes the whole
> house.


> Just a thought, But I no longer cook the meats with the soup.
> I usually cook the meat first, and use part of the juice/jus with the
> soup, that add the soup to a bowl with the cooked meat in it. The
> texture is better that way I think. I also like my beef rare ~ medium rar
> e. The added plus is if I am feeling vegetarian, no meat required :-)
> Of ?course, that means I did not add the jus either. Bob??

I used to do a lot more soups with meat than i do now and over the last
6 months i have taken to serving meat complete on its own. not mixed in
with any other ingredients.

so any sort of sea food, or beef or other animal products can be served
on their own or composed into a meat dish but not added to any other
primarily vegetable dish.

Now i do love a chicken and shrimp combo sautŽed in butter and garlic
with white wine. Or breaded chicken breast fricasseed in a beef gravy
flavored with red wine.

But other than a few green onions or fresh peas or asparagus tips i
don't add any veggies to the shrimp and chicken, a simple reduction
sauce and serve over pasta or rice.

And the breaded & sautŽed breast of chicken placed in beef gravy with
red wine to simmer till done and serve the chicken breast whole or
sliced and a some mashed potatoes & red wine beef gravy. Accompany with
any separately cooked veggies.

Of course beef stew is beef stew but the next time i make it i think i
will braise my beef separately from the cooking of the stew and then add
the meat when serving and possibly any remaining braising liquid.

I keep trying to think of some composed dish that would benefit from
having the meat it is traditionally served with removed and i cant think
of anything other than vegetable soup. Hmmm i do like black eyed peas
on their own and i have always used ham hocks to make hopping john with
in the past.....but thats still a soup. However i cant imagine not
haveing a lest a bit of bacon in a split pea soup if not go whole hog
with it

Perhaps a vegetarian lasagna? But so many recipes i can think of where
meat and vegetable are cooked together would not be the same recipe with
out the meat. Various casseroles come to mind but in each case the meat
is the defining element of them. Various soufflŽs, if one took all
animal products out of omelets A no egg omelet?

I understand some people will actually occasionally use "lard" to bake
with. There's still a market for goose fat. One cant very well have
liver and onions without the liver, and so many pasta dishes! and it
just occurred to me i have been making meat balls for meat balls and
spaghetti separately from the sauce for years. But Swedish meatballs
and pasta Alfredo have to have the meat simmered in the sauce, of course
it is pre cooked even if further simmered.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:??> ??> ??> ??> Bob Muncie wrote:??> ??> ??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene Vannoy wrote:??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene Vannoy wrote:??> ??> ??> Dimitri wrote:??>>>>??>>>??> ??>> I agree. I *always* at least sautee the aromatics (onions/garlic/etc.) ??>> before putting the stock in.??> ??>> Serene??> ??>> I don't, in many cases i think veggies sauted in butter or olive oil ??>> or even browned in olive oil are just an olive oil/butter delivery ??>> system. ??> ??> >??>> I sometimes "saute" in water/salt/onion powder rather than fat if I'm ??>> watching fat content. I can't think of a time in recent memory when ??>> I've just thrown everything in the pot and cooked it from there.??> ??> ??> Serene??> ????> ??> ??>> I used to saute onions with beef in butter or oil but i had a soup ??>> epiphany about 6 months ago and now i tend to 'throw everything in the ??>> pot and cook it from there." But in
stages not all at once. I have ??>> been using pureed raw veggies in meat loaf for years, in place of any ??>> bread, rice or oats as a filler. 6 months or so ago i was just too ??>> lazy to go out and get some meat for my bean soup and so i just cooked ??>> up the beans, added the veggies and was amazed at the flavors, it now ??>> seems to me as if the meats cooked with the veggies in a soup ??>> overwhelm the flavor of the veggies, cooked without meat the soup is ??>> like eating a garden, the flavors come through so much more strongly ??>> and i now know what Escoffier was talking about when he wrote about ??>> the "perfume" of vegetable stock. It seems to me when i make a veggie ??>> stock that it releases an aroma that is really wonderful, perfumes the ??>> whole house.??> ??> ??>> Just a thought, But I no longer cook the meats with the soup. I ??>> usually cook the meat first, and use part of the juice/jus with the ??>> soup, that add the soup to a bowl with the cooked
meat in it. The ??>> texture is better that way I think. I also like my beef rare ~ medium rar??>> e. The added plus is if I am feeling vegetarian, no meat required :-) ??>> Of ?course, that means I did not add the jus either. Bob????> ??> I used to do a lot more soups with meat than i do now and over the last ??> 6 months i have taken to serving meat complete on its own. not mixed in ??> with any other ingredients.??> ??> so any sort of sea food, or beef or other animal products can be served ??> on their own or composed into a meat dish but not added to any other ??> primarily vegetable dish.??> ??> Now i do love a chicken and shrimp combo sautŽed in butter and garlic ??> with white wine. Or breaded chicken breast fricasseed in a beef gravy ??> flavored with red wine.??> ??> But other than a few green onions or fresh peas or asparagus tips i ??> don't add any veggies to the shrimp and chicken, a simple reduction ??> sauce and serve over pasta or rice.??> ??> And the brea
ded & sautŽed breast of chicken placed in beef gravy with ??> red wine to simmer till done and serve the chicken breast whole or ??> sliced and a some mashed potatoes & red wine beef gravy. Accompany with ??> any separately cooked veggies.??> ??> Of course beef stew is beef stew but the next time i make it i think i ??> will braise my beef separately from the cooking of the stew and then add ??> the meat when serving and possibly any remaining braising liquid.??> ??> I keep trying to think of some composed dish that would benefit from ??> having the meat it is traditionally served with removed and i cant think ??> of anything other than vegetable soup. Hmmm i do like black eyed peas ??> on their own and i have always used ham hocks to make hopping john with ??> in the past.....but thats still a soup. However i cant imagine not ??> haveing a lest a bit of bacon in a split pea soup if not go whole hog ??> with it??> ??> Perhaps a vegetarian lasagna? But so many recipes
i can think of where ??> meat and vegetable are cooked together would not be the same recipe with ??> out the meat. Various casseroles come to mind but in each case the meat ??> is the defining element of them. Various soufflŽs, if one took all ??> animal products out of omelets A no egg omelet???> ??> I understand some people will actually occasionally use "lard" to bake ??> with. There's still a market for goose fat. One cant very well have ??> liver and onions without the liver, and so many pasta dishes! and it ??> just occurred to me i have been making meat balls for meat balls and ??> spaghetti separately from the sauce for years. But Swedish meatballs ??> and pasta Alfredo have to have the meat simmered in the sauce, of course ??> it is pre cooked even if further simmered.????I think this is a trend that many could benefit from.????Vegetarian cooking, with meat cooked separately. I am certainly a meat ??eater, but to be honest, I can often do without the meat
if the main ??dish is tasty enough.????I don't know about a "no egg" omelet, but casserole type dishes can ??certainly stand on there own with out any meat.????Bob??

"Mr. Joseph Littleshoes Esq." > wrote in message
...

> But Swedish meatballs and pasta Alfredo have to have the meat simmered in
> the sauce, of course it is pre cooked even if further simmered.
> --
>
> Mr. Joseph Littleshoes Esq.
>

Ohhhhh, JL! I don't believe you said that about "pasta Alfredo". lol
I hope you know where your asbestos longjohns are.

Boli

> "Mr. Joseph Littleshoes Esq." > wrote in message
> ...
>
>> But Swedish meatballs and pasta Alfredo have to have the meat simmered in
>> the sauce,

<snip>

Pasta WHAT?

Felice

Mr. Joseph Littleshoes Esq. > wrote:

> But Swedish meatballs
> and pasta Alfredo have to have the meat simmered in the sauce, of course
> it is pre cooked even if further simmered.

You fully deserve your name, Caligula.

Victor

Bob Muncie wrote:
> Mr. Joseph Littleshoes Esq. wrote:??> ??> ??> ??> Bob Muncie wrote:??>
> ??> ??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene Vannoy
> wrote:??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene Vannoy
> wrote:??> ??> ??> Dimitri wrote:??>>>>??>>>??> ??>> I agree. I *always*
> at least sautee the aromatics (onions/garlic/etc.) ??>> before putting
> the stock in.??> ??>> Serene??> ??>> I don't, in many cases i think
> veggies sauted in butter or olive oil ??>> or even browned in olive oil
> are just an olive oil/butter delivery ??>> system. ??> ??> >??>> I
> sometimes "saute" in water/salt/onion powder rather than fat if I'm ??>>
> watching fat content. I can't think of a time in recent memory when
> ??>> I've just thrown everything in the pot and cooked it from there.??>
> ??> ??> Serene??> ????> ??> ??>> I used to saute onions with beef in
> butter or oil but i had a soup ??>> epiphany about 6 months ago and now
> i tend to 'throw everything in the ??>> pot and cook it from there."
> But in stages not all at once. I have ??>> been using pureed raw veggies
> in meat loaf for years, in place of any ??>> bread, rice or oats as a
> filler. 6 months or so ago i was just too ??>> lazy to go out and get
> some meat for my bean soup and so i just cooked ??>> up the beans, added
> the veggies and was amazed at the flavors, it now ??>> seems to me as if
> the meats cooked with the veggies in a soup ??>> overwhelm the flavor of
> the veggies, cooked without meat the soup is ??>> like eating a garden,
> the flavors come through so much more strongly ??>> and i now know what
> Escoffier was talking about when he wrote about ??>> the "perfume" of
> vegetable stock. It seems to me when i make a veggie ??>> stock that it
> releases an aroma that is really wonderful, perfumes the ??>> whole
> house.??> ??> ??>> Just a thought, But I no longer cook the meats with
> the soup. I ??>> usually cook the meat first, and use part of the
> juice/jus with the ??>> soup, that add the soup to a bowl with the cooked
> meat in it. The ??>> texture is better that way I think. I also like my
> beef rare ~ medium rar??>> e. The added plus is if I am feeling
> vegetarian, no meat required :-) ??>> Of ?course, that means I did not
> add the jus either. Bob????> ??> I used to do a lot more soups with meat
> than i do now and over the last ??> 6 months i have taken to serving
> meat complete on its own. not mixed in ??> with any other
> ingredients.??> ??> so any sort of sea food, or beef or other animal
> products can be served ??> on their own or composed into a meat dish but
> not added to any other ??> primarily vegetable dish.??> ??> Now i do
> love a chicken and shrimp combo sautŽed in butter and garlic ??> with
> white wine. Or breaded chicken breast fricasseed in a beef gravy ??>
> flavored with red wine.??> ??> But other than a few green onions or
> fresh peas or asparagus tips i ??> don't add any veggies to the shrimp
> and chicken, a simple reduction ??> sauce and serve over pasta or
> rice.??> ??> And the brea
> ded & sautŽed breast of chicken placed in beef gravy with ??> red wine
> to simmer till done and serve the chicken breast whole or ??> sliced and
> a some mashed potatoes & red wine beef gravy. Accompany with ??> any
> separately cooked veggies.??> ??> Of course beef stew is beef stew but
> the next time i make it i think i ??> will braise my beef separately
> from the cooking of the stew and then add ??> the meat when serving and
> possibly any remaining braising liquid.??> ??> I keep trying to think of
> some composed dish that would benefit from ??> having the meat it is
> traditionally served with removed and i cant think ??> of anything other
> than vegetable soup. Hmmm i do like black eyed peas ??> on their own
> and i have always used ham hocks to make hopping john with ??> in the
> past.....but thats still a soup. However i cant imagine not ??> haveing
> a lest a bit of bacon in a split pea soup if not go whole hog ??> with
> it??> ??> Perhaps a vegetarian lasagna? But so many recipes i can
> think of where ??> meat and vegetable are cooked together would not be
> the same recipe with ??> out the meat. Various casseroles come to mind
> but in each case the meat ??> is the defining element of them. Various
> soufflŽs, if one took all ??> animal products out of omelets A no
> egg omelet???> ??> I understand some people will actually occasionally
> use "lard" to bake ??> with. There's still a market for goose fat. One
> cant very well have ??> liver and onions without the liver, and so many
> pasta dishes! and it ??> just occurred to me i have been making meat
> balls for meat balls and ??> spaghetti separately from the sauce for
> years. But Swedish meatballs ??> and pasta Alfredo have to have the
> meat simmered in the sauce, of course ??> it is pre cooked even if
> further simmered.????


> I think this is a trend that many could benefit
> from. Vegetarian cooking, with meat cooked separately. I am certainly
> a meat, but to be honest, I can often do without the meat if the
> main dish is tasty enough. I don't know about a "no egg" omelet,
> but casserole type dishes can certainly stand on there own with out
> any meat.

> Bob

Yep, i agree, though i don't know why your posts are coming through to
me "en bloc" like above but i am coming to more and more share the same
conclusion.

And since my soup epiphany i am eating a lot less meat all together.

And FYI, the black eyed peas with just water and a touch of cayenne or
other hot sauce, imo, has always been very good. But last night i went
and added molasses, garlic, BBQ sauce, hot sauce (Louisiana 'red
rooster') and cumin and thought it excellent. Left out the ham hocks
all together.

I served it over rice with cornbread & a small salad to the satisfaction
of all.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:
>
>
> Bob Muncie wrote:
>> Mr. Joseph Littleshoes Esq. wrote:??> ??> ??> ??> Bob Muncie wrote:??>
>> ??> ??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene Vannoy
>> wrote:??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene Vannoy
>> wrote:??> ??> ??> Dimitri wrote:??>>>>??>>>??> ??>> I agree. I
>> *always* at least sautee the aromatics (onions/garlic/etc.) ??>>
>> before putting the stock in.??> ??>> Serene??> ??>> I don't, in many
>> cases i think veggies sauted in butter or olive oil ??>> or even
>> browned in olive oil are just an olive oil/butter delivery ??>>
>> system. ??> ??> >??>> I sometimes "saute" in water/salt/onion powder
>> rather than fat if I'm ??>> watching fat content. I can't think of a
>> time in recent memory when ??>> I've just thrown everything in the pot
>> and cooked it from there.??> ??> ??> Serene??> ????> ??> ??>> I used
>> to saute onions with beef in butter or oil but i had a soup ??>>
>> epiphany about 6 months ago and now i tend to 'throw everything in the
>> ??>> pot and cook it from there." But in stages not all at once. I
>> have ??>> been using pureed raw veggies in meat loaf for years, in
>> place of any ??>> bread, rice or oats as a filler. 6 months or so ago
>> i was just too ??>> lazy to go out and get some meat for my bean soup
>> and so i just cooked ??>> up the beans, added the veggies and was
>> amazed at the flavors, it now ??>> seems to me as if the meats cooked
>> with the veggies in a soup ??>> overwhelm the flavor of the veggies,
>> cooked without meat the soup is ??>> like eating a garden, the flavors
>> come through so much more strongly ??>> and i now know what Escoffier
>> was talking about when he wrote about ??>> the "perfume" of vegetable
>> stock. It seems to me when i make a veggie ??>> stock that it releases
>> an aroma that is really wonderful, perfumes the ??>> whole house.??>
>> ??> ??>> Just a thought, But I no longer cook the meats with the soup.
>> I ??>> usually cook the meat first, and use part of the juice/jus with
>> the ??>> soup, that add the soup to a bowl with the cooked
>> meat in it. The ??>> texture is better that way I think. I also like
>> my beef rare ~ medium rar??>> e. The added plus is if I am feeling
>> vegetarian, no meat required :-) ??>> Of ?course, that means I did not
>> add the jus either. Bob????> ??> I used to do a lot more soups with
>> meat than i do now and over the last ??> 6 months i have taken to
>> serving meat complete on its own. not mixed in ??> with any other
>> ingredients.??> ??> so any sort of sea food, or beef or other animal
>> products can be served ??> on their own or composed into a meat dish
>> but not added to any other ??> primarily vegetable dish.??> ??> Now i
>> do love a chicken and shrimp combo sautéed in butter and garlic ??>
>> with white wine. Or breaded chicken breast fricasseed in a beef gravy
>> ??> flavored with red wine.??> ??> But other than a few green onions
>> or fresh peas or asparagus tips i ??> don't add any veggies to the
>> shrimp and chicken, a simple reduction ??> sauce and serve over pasta
>> or rice.??> ??> And the brea
>> ded & sautéed breast of chicken placed in beef gravy with ??> red
>> wine to simmer till done and serve the chicken breast whole or ??>
>> sliced and a some mashed potatoes & red wine beef gravy. Accompany
>> with ??> any separately cooked veggies.??> ??> Of course beef stew is
>> beef stew but the next time i make it i think i ??> will braise my
>> beef separately from the cooking of the stew and then add ??> the meat
>> when serving and possibly any remaining braising liquid.??> ??> I keep
>> trying to think of some composed dish that would benefit from ??>
>> having the meat it is traditionally served with removed and i cant
>> think ??> of anything other than vegetable soup. Hmmm i do like
>> black eyed peas ??> on their own and i have always used ham hocks to
>> make hopping john with ??> in the past.....but thats still a soup.
>> However i cant imagine not ??> haveing a lest a bit of bacon in a
>> split pea soup if not go whole hog ??> with it??> ??> Perhaps a
>> vegetarian lasagna? But so many recipes i can think of where ??> meat
>> and vegetable are cooked together would not be the same recipe with
>> ??> out the meat. Various casseroles come to mind but in each case
>> the meat ??> is the defining element of them. Various soufflés, if
>> one took all ??> animal products out of omelets A no egg
>> omelet???> ??> I understand some people will actually occasionally use
>> "lard" to bake ??> with. There's still a market for goose fat. One
>> cant very well have ??> liver and onions without the liver, and so
>> many pasta dishes! and it ??> just occurred to me i have been making
>> meat balls for meat balls and ??> spaghetti separately from the sauce
>> for years. But Swedish meatballs ??> and pasta Alfredo have to have
>> the meat simmered in the sauce, of course ??> it is pre cooked even if
>> further simmered.????
>
>
>> I think this is a trend that many could benefit from. Vegetarian
>> cooking, with meat cooked separately. I am certainly a meat, but to be
>> honest, I can often do without the meat if the main dish is tasty
>> enough. I don't know about a "no egg" omelet, but casserole type
>> dishes can certainly stand on there own with out any meat.
>
>> Bob
>
> Yep, i agree, though i don't know why your posts are coming through to
> me "en bloc" like above but i am coming to more and more share the same
> conclusion.
>
> And since my soup epiphany i am eating a lot less meat all together.
>
> And FYI, the black eyed peas with just water and a touch of cayenne or
> other hot sauce, imo, has always been very good. But last night i went
> and added molasses, garlic, BBQ sauce, hot sauce (Louisiana 'red
> rooster') and cumin and thought it excellent. Left out the ham hocks
> all together.
>
> I served it over rice with cornbread & a small salad to the satisfaction
> of all.

Sorry about that... I did get a format error when sending.

Thanks for the soup idea.

I have a lb of great northerns, and a bag of baby carrots that with the
two smoked ham bones I have and an onion are going to be a lovely soup.
Maybe I'll just add a couple of bay leafs, and a lot of pepper.

Bob

On Mon, 19 Oct 2009 10:15:39 -0400, Felice wrote:

>> "Mr. Joseph Littleshoes Esq." > wrote in message
>> ...
>>
>>> But Swedish meatballs and pasta Alfredo have to have the meat simmered in
>>> the sauce,
>
> <snip>
>
> Pasta WHAT?
>
> Felice

it's the kind of spaghetti batman's butler makes.

your pal,
robin

"blake murphy" > wrote in message
...
> On Mon, 19 Oct 2009 10:15:39 -0400, Felice wrote:
>
>>> "Mr. Joseph Littleshoes Esq." > wrote in message
>>> ...
>>>
>>>> But Swedish meatballs and pasta Alfredo have to have the meat simmered
>>>> in
>>>> the sauce,
>>
>> <snip>
>>
>> Pasta WHAT?
>>
>> Felice
>
> it's the kind of spaghetti batman's butler makes.
>
> your pal,
> robin


Butlers do it butterier.

Your pal,
Harley Quinn

bolivar wrote:
> "Mr. Joseph Littleshoes Esq." > wrote in message
> ...
>
>
>>But Swedish meatballs and pasta Alfredo have to have the meat simmered in
>>the sauce, of course it is pre cooked even if further simmered.
>>--
>>
>>Mr. Joseph Littleshoes Esq.
>>
>
>
> Ohhhhh, JL! I don't believe you said that about "pasta Alfredo". lol
> I hope you know where your asbestos longjohns are.
>
> Boli
>
>

*Chuckle* i know, but it was just one of many examples i could have
used, meat less, or animal productless pasta carbonara?
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Felice wrote:
>>"Mr. Joseph Littleshoes Esq." > wrote in message
...
>>
>>
>>>But Swedish meatballs and pasta Alfredo have to have the meat simmered in
>>>the sauce,
>>
>
> <snip>
>
> Pasta WHAT?
>
> Felice
>
>

Its a very nice pasta dish though highly debated as to content of it.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Victor Sack wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>
>>But Swedish meatballs
>>and pasta Alfredo have to have the meat simmered in the sauce, of course
>>it is pre cooked even if further simmered.
>
>
> You fully deserve your name, Caligula.
>
> Victor

I have no idea what that is supposed to mean? Caligula was known, in
his youth, as "Little Boots."
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Bob Muncie wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>>
>>
>> Bob Muncie wrote:
>>
>>> Mr. Joseph Littleshoes Esq. wrote:??> ??> ??> ??> Bob Muncie
>>> wrote:??> ??> ??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene
>>> Vannoy wrote:??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene
>>> Vannoy wrote:??> ??> ??> Dimitri wrote:



>>> But Swedish meatballs and
>>> pasta Alfredo have to have the meat simmered in the sauce, of course
>>> it is pre cooked even if further simmered.
>>
>>
>>
>>> I think this is a trend that many could benefit from. Vegetarian
>>> cooking, with meat cooked separately. I am certainly a meat, but to
>>> be honest, I can often do without the meat if the main dish is tasty
>>> enough. I don't know about a "no egg" omelet, but casserole type
>>> dishes can certainly stand on there own with out any meat.
>>
>>
>>> Bob
>>
>>
>> Yep, i agree, though i don't know why your posts are coming through
>> to me "en bloc" like above but i am coming to more and more share the
>> same conclusion.
>>
>> And since my soup epiphany i am eating a lot less meat all together.
>>
>> And FYI, the black eyed peas with just water and a touch of cayenne or
>> other hot sauce, imo, has always been very good. But last night i
>> went and added molasses, garlic, BBQ sauce, hot sauce (Louisiana 'red
>> rooster') and cumin and thought it excellent. Left out the ham hocks
>> all together.
>>
>> I served it over rice with cornbread & a small salad to the
>> satisfaction of all.
>
>
> Sorry about that... I did get a format error when sending.

Seems fine now.

>
> Thanks for the soup idea.
>
> I have a lb of great northerns, and a bag of baby carrots that with the
> two smoked ham bones I have and an onion are going to be a lovely soup.
> Maybe I'll just add a couple of bay leafs, and a lot of pepper.
>
> Bob

I suppose garlic goes without saying? i have a soft spot for oregano
and whole leaf sage in a white bean soup. I would also get an onion cut
in large dice in there along with some celery but that's just me.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:
>
>
> Bob Muncie wrote:
>> Mr. Joseph Littleshoes Esq. wrote:
>>
>>>
>>>
>>> Bob Muncie wrote:
>>>
>>>> Mr. Joseph Littleshoes Esq. wrote:??> ??> ??> ??> Bob Muncie
>>>> wrote:??> ??> ??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene
>>>> Vannoy wrote:??>> Mr. Joseph Littleshoes Esq. wrote:??> ??> Serene
>>>> Vannoy wrote:??> ??> ??> Dimitri wrote:
>
>
>
>>>> But Swedish meatballs and pasta Alfredo have to have the meat
>>>> simmered in the sauce, of course it is pre cooked even if further
>>>> simmered.
>>>
>>>
>>>
>>>> I think this is a trend that many could benefit from. Vegetarian
>>>> cooking, with meat cooked separately. I am certainly a meat, but to
>>>> be honest, I can often do without the meat if the main dish is tasty
>>>> enough. I don't know about a "no egg" omelet, but casserole type
>>>> dishes can certainly stand on there own with out any meat.
>>>
>>>
>>>> Bob
>>>
>>>
>>> Yep, i agree, though i don't know why your posts are coming through
>>> to me "en bloc" like above but i am coming to more and more share the
>>> same conclusion.
>>>
>>> And since my soup epiphany i am eating a lot less meat all together.
>>>
>>> And FYI, the black eyed peas with just water and a touch of cayenne
>>> or other hot sauce, imo, has always been very good. But last night i
>>> went and added molasses, garlic, BBQ sauce, hot sauce (Louisiana 'red
>>> rooster') and cumin and thought it excellent. Left out the ham hocks
>>> all together.
>>>
>>> I served it over rice with cornbread & a small salad to the
>>> satisfaction of all.
>>
>>
>> Sorry about that... I did get a format error when sending.
>
> Seems fine now.
>
>>
>> Thanks for the soup idea.
>>
>> I have a lb of great northerns, and a bag of baby carrots that with
>> the two smoked ham bones I have and an onion are going to be a lovely
>> soup. Maybe I'll just add a couple of bay leafs, and a lot of pepper.
>>
>> Bob
>
> I suppose garlic goes without saying? i have a soft spot for oregano
> and whole leaf sage in a white bean soup. I would also get an onion cut
> in large dice in there along with some celery but that's just me.

I use a few added spices ( mostly garlic powder, onion powder, pepper,
celery salt, and bay leaf) mostly the flavor comes from the smoked ham
bones, which I usually roast after striping the rest of the ham off.
They go in the slow cooker after I clean and quick boil/soften the
beans. Normally sits most of a day on low with the chopped carrots and
onions. I usually toss in the stripped ham in for the last hour or so. I
also sometime add chopped parsley as I ladle it into the bowls. Adds
some color, and one more texture type.

Bob

On Oct 17, 11:21*pm, "Dimitri" > wrote:
> It seems to me many soup recipes basically "dump" all the ingredients into a
> pot with little benefit of browning or sautéing.

I'll grant you that browning or at the very least sweating the veggies
first makes a huge difference in the flavor. Here's one I made
tonight, since I had leeks, mint and parsley on hand:

Parsley and Mint Soup
www.cookstr.com
Yield: 6 Servings

3 cups sliced leeks, white and light green parts only
2 tablespoons unsalted butter
4 cups chicken broth
1 tablespoon white rice
4 cups gently packed flat-leaf parsley sprigs, large stems removed
1/2 cup spearmint leaves
Salt and freshly ground black pepper
1/4 cup heavy cream

Cook the leeks in the butter in a saucepan over medium heat, stirring
often until they begin to wilt, about 3 minutes. Add the broth and
rice. When the soup begins to boil, cover the pot and let the soup
slowly simmer at low heat for 20 minutes, or until the rice is very
tender.

Stir the parsley, mint, and a few grindings of black pepper into the
simmering soup and then remove it from the heat. Puree it in 2 batches
in a blender until very smooth. Be very careful when doing this: Fill
the blender no more than half full so that the hot soup does not
splash out, and pulse it in quick spurts before switching it on
continuously. Allow the blender to run at least a full minute for each
batch, or until the soup is golf-course green and the texture is very
smooth. Pour the soup back into the saucepan, stir in the cream (which
can be left out if you like), and reheat it. Taste it and add salt if
you think it needs it. If you cooked with salted canned broth the soup
may not need additional salt.

Notes: I had no cream on hand, so used some coconut milk. It could
have used more rice for a little body.

maxine in ri

On Oct 21, 9:40*am, maxine in ri > wrote:
> On Oct 17, 11:21*pm, "Dimitri" > wrote:
>
> > It seems to me many soup recipes basically "dump" all the ingredients into a
> > pot with little benefit of browning or sautéing.
>
> I'll grant you that browning or at the very least sweating the veggies
> first makes a huge difference in the flavor. *Here's one I made
> tonight, since I had leeks, mint and parsley on hand:
>
> Parsley and Mint Soupwww.cookstr.com
> Yield: 6 Servings
>
> 3 cups sliced leeks, white and light green parts only
> 2 tablespoons unsalted butter
> 4 cups chicken broth
> 1 tablespoon white rice
> 4 cups gently packed flat-leaf parsley sprigs, large stems removed
> 1/2 cup spearmint leaves
> Salt and freshly ground black pepper
> 1/4 cup heavy cream
>
> Cook the leeks in the butter in a saucepan over medium heat, stirring
> often until they begin to wilt, about 3 minutes. Add the broth and
> rice. When the soup begins to boil, cover the pot and let the soup
> slowly simmer at low heat for 20 minutes, or until the rice is very
> tender.
>
> Stir the parsley, mint, and a few grindings of black pepper into the
> simmering soup and then remove it from the heat. Puree it in 2 batches
> in a blender until very smooth. Be very careful when doing this: Fill
> the blender no more than half full so that the hot soup does not
> splash out, and pulse it in quick spurts before switching it on
> continuously. Allow the blender to run at least a full minute for each
> batch, or until the soup is golf-course green and the texture is very
> smooth. Pour the soup back into the saucepan, stir in the cream (which
> can be left out if you like), and reheat it. Taste it and add salt if
> you think it needs it. If you cooked with salted canned broth the soup
> may not need additional salt.
>
> Notes: *I had no cream on hand, so used some coconut milk. *It could
> have used more rice for a little body.
>
> maxine in ri

Reading all the of this thread - and scribbling down some idea

A question from ignorence :

When making soups have observed a vast difference in taste
and consistancy of the end product
between say a big pot and using a pressure cooker .

Best results appear to be (for me ) from a pressure cooker .

Many of the recipe books rarely say what vessel to cook in .
It may be just a personal bias but pressure cooked soups /stews
etc to me seem to be better tasting
if done in pressure cooker

Also less energy use ( cut down simmering times by 50% ) then
let sit
open and re heat still tastes great compared to the open pot.

Any ideas ?

Cheers

P

Mr. Joseph Littleshoes Esq. > wrote:

> Victor Sack wrote:
> > Mr. Joseph Littleshoes Esq. wrote:
> >
> >>But Swedish meatballs
> >>and pasta Alfredo have to have the meat simmered in the sauce, of course
> >>it is pre cooked even if further simmered.
> >
> > You fully deserve your name, Caligula.
>
> I have no idea what that is supposed to mean? Caligula was known, in
> his youth, as "Little Boots."

Still is. In German, "caligula" is translated as "Stiefelchen", "little
boots", or "Soldatenstiefelchen", "little soldier boots", even though a
better rendering would be "little sandals" or "little soldier sandals".
Caligula was also known for his brutality, which is perfectly matched by
the unnatural acts you perform with pasta Alfredo.

Victor

Victor Sack wrote:
> Mr. Joseph Littleshoes Esq. > wrote:
>
>
>>Victor Sack wrote:
>>
>>>Mr. Joseph Littleshoes Esq. wrote:
>>>
>>>
>>>>But Swedish meatballs
>>>>and pasta Alfredo have to have the meat simmered in the sauce, of course
>>>>it is pre cooked even if further simmered.
>>>
>>>You fully deserve your name, Caligula.
>>
>>I have no idea what that is supposed to mean? Caligula was known, in
>>his youth, as "Little Boots."
>
>
> Still is. In German, "caligula" is translated as "Stiefelchen", "little
> boots", or "Soldatenstiefelchen", "little soldier boots", even though a
> better rendering would be "little sandals" or "little soldier sandals".
> Caligula was also known for his brutality, which is perfectly matched by
> the unnatural acts you perform with pasta Alfredo.
>
> Victor

Ok .... though the indictment seems worse than the alleged crime
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Thu, 22 Oct 2009 03:52:25 GMT, Wayne Boatwright wrote:

> On Wed 21 Oct 2009 02:40:14p, Victor Sack told us...
>
>> Mr. Joseph Littleshoes Esq. > wrote:
>>
>>> Victor Sack wrote:
>>> > Mr. Joseph Littleshoes Esq. wrote:
>>> >
>>> >>But Swedish meatballs
>>> >>and pasta Alfredo have to have the meat simmered in the sauce, of
> course
>>> >>it is pre cooked even if further simmered.
>>> >
>>> > You fully deserve your name, Caligula.
>>>
>>> I have no idea what that is supposed to mean? Caligula was known, in
> his
>>> youth, as "Little Boots."
>>
>> Still is. In German, "caligula" is translated as "Stiefelchen", "little
>> boots", or "Soldatenstiefelchen", "little soldier boots", even though a
>> better rendering would be "little sandals" or "little soldier sandals".
>> Caligula was also known for his brutality, which is perfectly matched by
>> the unnatural acts you perform with pasta Alfredo.
>>
>> Victor
>>
>
> Maybe we could get around that last point by calling it "Pasta Alfie".

adolf?

your pal,
blake

Mr. Joseph Littleshoes Esq. wrote:
>
>
> Victor Sack wrote:
>
>> Mr. Joseph Littleshoes Esq. > wrote:
>>
>>
>>> Victor Sack wrote:
>>>
>>>> Mr. Joseph Littleshoes Esq. wrote:
>>>>
>>>>
>>>>> But Swedish meatballs and pasta Alfredo have to have the meat
>>>>> simmered in the sauce, of course
>>>>> it is pre cooked even if further simmered.
>>>>
>>>>
>>>> You fully deserve your name, Caligula.
>>>
>>>
>>> I have no idea what that is supposed to mean? Caligula was known, in
>>> his youth, as "Little Boots."
>>
>>
>>
>> Still is. In German, "caligula" is translated as "Stiefelchen", "little
>> boots", or "Soldatenstiefelchen", "little soldier boots",

*chuckle* i have been contemplating a new nom de net
--
JL


>> even though a
>> better rendering would be "little sandals" or "little soldier sandals".
>> Caligula was also known for his brutality, which is perfectly matched by
>> the unnatural acts you perform with pasta Alfredo.
>>
>> Victor
>
>
> Ok .... though the indictment seems worse than the alleged crime


--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Oct 24, 10:28*am, "Mr. Joseph Littleshoes Esq." >
wrote:
snip

as per the thread a recipe Unusual these days it appears

Preparation Time

30 minutes
Cooking Time

25 minutes
Add ingredients to shopping list
Ingredients (serves 4)

* 1 tbs olive oil
* 1 brown onion, halved, coarsely chopped
* 2 garlic cloves, crushed
* 2 tsp ground cumin
* 1L (4 cups) vegetable or chicken stock
* 4 (about 1kg) sebago (brushed) potatoes, peeled, coarsely
chopped
* 2 bunches English spinach, stems trimmed, washed
* Salt & freshly ground black pepper
* 65g (1/4 cup) sour cream
* Crusty bread, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion
and cook, stirring, for 5 minutes or until soft. Add the garlic and
cumin and cook, stirring, for 30 seconds or until aromatic.
2. Increase heat to high. Add the stock and bring to the boil. Add
potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or
until potato is tender. Add spinach and cook for 2-3 minutes or until
the spinach wilts. Set aside for 10 minutes to cool slightly.
3. Place half the spinach mixture in the bowl of a food processor
and process until smooth. Transfer to a clean saucepan. Repeat with
remaining spinach mixture. Place over low heat and cook, stirring, for
4-5 minutes or until heated through. Remove from heat. Taste and sea
son with salt and pepper.
4. Ladle soup among serving bowls. Top with a dollop of sour cream
and season with pepper. Serve with crusty bread.



!
Source

Good Taste - July 2005, Page 20

Pits09 wrote:
> On Oct 24, 10:28 am, "Mr. Joseph Littleshoes Esq." >
> wrote:
> snip
>
> as per the thread a recipe Unusual these days it appears
>


Sounds good. A few years ago I was in a Portuguese restaurant in
Montreal and the dinner special included Caesar salad or Spinach soup.
Romaine lettuce disagrees with me and I am not a bog fan of spinach but
I opted for the soup as the lesser of two evils. I was surprised. It was
delicious.



> Preparation Time
>
> 30 minutes
> Cooking Time
>
> 25 minutes
> Add ingredients to shopping list
> Ingredients (serves 4)
>
> * 1 tbs olive oil
> * 1 brown onion, halved, coarsely chopped
> * 2 garlic cloves, crushed
> * 2 tsp ground cumin
> * 1L (4 cups) vegetable or chicken stock
> * 4 (about 1kg) sebago (brushed) potatoes, peeled, coarsely
> chopped
> * 2 bunches English spinach, stems trimmed, washed
> * Salt & freshly ground black pepper
> * 65g (1/4 cup) sour cream
> * Crusty bread, to serve
>
> Method
>
> 1. Heat the oil in a large saucepan over medium heat. Add the onion
> and cook, stirring, for 5 minutes or until soft. Add the garlic and
> cumin and cook, stirring, for 30 seconds or until aromatic.
> 2. Increase heat to high. Add the stock and bring to the boil. Add
> potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or
> until potato is tender. Add spinach and cook for 2-3 minutes or until
> the spinach wilts. Set aside for 10 minutes to cool slightly.
> 3. Place half the spinach mixture in the bowl of a food processor
> and process until smooth. Transfer to a clean saucepan. Repeat with
> remaining spinach mixture. Place over low heat and cook, stirring, for
> 4-5 minutes or until heated through. Remove from heat. Taste and sea
> son with salt and pepper.
> 4. Ladle soup among serving bowls. Top with a dollop of sour cream
> and season with pepper. Serve with crusty bread.
>
>
>
> !
> Source
>
> Good Taste - July 2005, Page 20
>

Mr. Joseph Littleshoes Esq. > wrote:

> > Victor Sack wrote:
> >>
> >> Still is. In German, "caligula" is translated as "Stiefelchen", "little
> >> boots", or "Soldatenstiefelchen", "little soldier boots",
>
> *chuckle* i have been contemplating a new nom de net

Consider also Papoutsakia. Here is a recipe from _Middle Eastern
Cooking_ Time-Life Foods of the World series.

Victor

Papoutsakia
BAKED EGGPLANT "LITTLE SHOES"

To serve 4

2 medium-sized eggplants, about 1 pound each, washed but not peeled
7 to 10 tablespoons olive oil
1/2 cup finely chopped onion
1/ 2 pounds lean ground lamb
1 cup canned tomato purée
2 tablespoons finely chopped parsley, preferably flat leaf parsley
1/2 teaspoon finely chopped garlic
1 teaspoon salt
freshly ground black pepper
1/4 cup freshly grated _kefalotiri_ or Parmesan cheese

Cut the eggplants in half lengthwise. With a spoon, hollow out the
center of each half to make a boatlike shell about 1/4-inch thick.
Finely chop the eggplant pulp and set it aside.

In a heavy 10- to 12-inch skillet heat 4 tablespoons of the olive oil
over moderate heat until a light haze forms above it. Add two eggplant
shells, cut side up, and, shaking the pan occasionally to prevent them
from sticking, cook over low heat for 5 minutes. Turn the shells over
and cook for 5 minutes longer, or until they are somewhat soft to the
touch. Transfer them hollow side down to paper towels to drain, and
cook the remaining 2 shells in a similar fashion, adding more oil to the
pan if necessary. Then arrange the 4 shells cut side up in a baking
dish large enough to hold them snugly.

Preheat the oven to 350°. To prepare the filling, pour 3 tablespoons of
oil into the skillet and heat over moderate heat until a light haze
forms above it. Add the onions, and, stirring frequently, cook for 8 to
10 minutes, or until they are soft and slightly colored. Stir in the
lamb and, mashing it with the back of the spoon to break up any lumps,
cook until all traces of pink disappear. Add the chopped eggplant pulp,
tomato puree, parsley, garlic, salt and a few grindings of pepper, and
raise the heat. Stirring almost constantly cook briskly until most of
the liquid in the pan evaporates and the mixture is thick enough to hold
its shape almost solidly in the spoon. Remove the skillet from the heat
and stir in the grated cheese. Taste for seasoning.

Spoon the filling into the eggplant shells, dividing it equally among
them and mounding it slightly in the center. Bake in the middle of the
oven for 45 minutes, or until the shells are tender and the filling
lightly browned.

SALTSA BESAMEL (CREAM SAUCE)

1 cup milk
2 teaspoons butter
2 eggs
2 tablespoons flour
1/4 teaspoon salt

Meanwhile, prepare the _saltsa besamel_. In a small pan, heat 3/4 cup
of milk and the butter until bubbles appear around the rim of the pan.
Remove from the heat. In a heavy 2- to 3-quart saucepan, beat the eggs,
the remaining 1/4 cup of milk, the flour and 1/4 teaspoon of salt with a
whisk or rotary beater until smooth. Place the saucepan over moderate
heat and, stirring constantly with a whisk, slowly pour in the milk and
melted butter in a thin continuous stream. Still stirring, cook until
the sauce comes to a boil and thickens heavily. Taste for seasoning.

To serve, arrange the baked eggplant on a large heated platter or
individual serving plates and spoon the sauce over the top.

On Fri, 23 Oct 2009 19:28:41 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
>Mr. Joseph Littleshoes Esq. wrote:
>>
>>
>> Victor Sack wrote:
>>>
>>> Still is. In German, "caligula" is translated as "Stiefelchen", "little
>>> boots", or "Soldatenstiefelchen", "little soldier boots",
>
>*chuckle* i have been contemplating a new nom de net
>--
>JL

Pick something w/o "shoe" in it. I've accidentally killfiled you more
times than you know.
>
>
>>> even though a
>>> better rendering would be "little sandals" or "little soldier sandals".
>>> Caligula was also known for his brutality, which is perfectly matched by
>>> the unnatural acts you perform with pasta Alfredo.
>>>
>>> Victor
>>
>>
>> Ok .... though the indictment seems worse than the alleged crime

We'll call him Pasta Snob.

--
I love cooking with wine.
Sometimes I even put it in the food.