What else needs to be said.
Have a great day.
Larry
Friday, November 6, 2009
Thursday, November 5, 2009
Otto's Beer Cheese Soup
Wednesday was soup day at Almost Heaven South and it was Otto’s Beer Cheese soup from Otto's Sausage Kitchen and Meat Market in Portland, Oregon, link via the Food Network. The recipe is as follows:
Ingredients
· 1/2 cup butter
· 1 chopped medium sized yellow onion
· At least 1/2 cup chopped carrot
· At least 1/2 cup chopped celery
· 1 cup all-purpose flour
· 2 cups chicken broth
· 1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
· 7 ounces extra-sharp Cheddar, shredded
· 7 ounces processed Swiss cheese , shredded
· 2 cups half-and-half
· 1/2 teaspoon salt
· 1/2 teaspoon dry mustard
· 1/2 teaspoon Worcestershire sauce
· 1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)
Directions
Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
We made a triple recipe and since I had 1½ pounds of homemade Czech sausage, I used it and two pounds of kielbasa. We had some Guggisberg Baby Swiss in the fridge, so I used it in lieu of the processed Swiss. Guggisberg is the originator of baby Swiss cheese and we really like it. See the link for the history and other info - Link. We also had some homemade chicken broth in the freezer which I used – when I BBQ chicken, especially wings, I end up with lots of chicken pieces with which to make broth. We make it rich, then cut with water at time of use – don’t use as much freezer space this way. Also, just happened to have the recommended beer in the fridge – one of my favorites.
This is a shot of the main ingredients.
The cut up sausages.
Sauteing the Mirepoix - showing off my culinary knowledge (actually had to look it up, after hearing Emeril use the word).
Ready for the sausages.
Sauteing the sausages.
My bowl full.
I would rate this recipe pretty good, as written, as it’s not as flavorful as I expected – but that’s my taste. If I were to make it again, I’d cut the sausage smaller to ensure it is well distributed throughout the soup, let it set an hour or so to get the sausage flavor infused and add just a little hot sauce, which I did to my bowl with a little sirracha. At that point, I’d call it real good – I will make it again but with the revisions. Either sausage worked well, but I preferred the Czech as it was more flavorable. One of the things I strive to do is always give an opinion of the recipes we share – realizing that all of our taste’s vary.
Stuffed Peppers
My plan was to have stuffed peppers later in the week and soup Wednesday, but Bev’s plan was to have the peppers Wed. – a little communication snafu. So while I was making the soup, Bev was busy making the peppers – using some of our garden peppers. In my opinion, green peppers are not one of those veggies where homegrown is better tasting than store bought – but they are a lot cheaper. And since we have some, we need to put them to good use. For the stuffing, she used her meatloaf recipe (from her head) and added some cooked rice. For a glaze she mixed up some ketchup, Worcestershire, and balsamic vinegar – she’d seen Bobby Flay make something similar a while back (like I’ve said, she’s the family chef).
Here’s a pic of them ready for the oven. Since the peppers were small, they ended up being more of a mini meatloaf sitting on a chunk of pepper, but the taste was the same.
Out of the oven and ready to dig in
My plate. She usually just puts ketchup on top but I liked this glaze - it was more like a BBQ sauce.
Have a great one.
Larry
Ingredients
· 1/2 cup butter
· 1 chopped medium sized yellow onion
· At least 1/2 cup chopped carrot
· At least 1/2 cup chopped celery
· 1 cup all-purpose flour
· 2 cups chicken broth
· 1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
· 7 ounces extra-sharp Cheddar, shredded
· 7 ounces processed Swiss cheese , shredded
· 2 cups half-and-half
· 1/2 teaspoon salt
· 1/2 teaspoon dry mustard
· 1/2 teaspoon Worcestershire sauce
· 1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)
Directions
Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
We made a triple recipe and since I had 1½ pounds of homemade Czech sausage, I used it and two pounds of kielbasa. We had some Guggisberg Baby Swiss in the fridge, so I used it in lieu of the processed Swiss. Guggisberg is the originator of baby Swiss cheese and we really like it. See the link for the history and other info - Link. We also had some homemade chicken broth in the freezer which I used – when I BBQ chicken, especially wings, I end up with lots of chicken pieces with which to make broth. We make it rich, then cut with water at time of use – don’t use as much freezer space this way. Also, just happened to have the recommended beer in the fridge – one of my favorites.
This is a shot of the main ingredients.
The cut up sausages.
Sauteing the Mirepoix - showing off my culinary knowledge (actually had to look it up, after hearing Emeril use the word).
Ready for the sausages.
Sauteing the sausages.
My bowl full.
I would rate this recipe pretty good, as written, as it’s not as flavorful as I expected – but that’s my taste. If I were to make it again, I’d cut the sausage smaller to ensure it is well distributed throughout the soup, let it set an hour or so to get the sausage flavor infused and add just a little hot sauce, which I did to my bowl with a little sirracha. At that point, I’d call it real good – I will make it again but with the revisions. Either sausage worked well, but I preferred the Czech as it was more flavorable. One of the things I strive to do is always give an opinion of the recipes we share – realizing that all of our taste’s vary.
Stuffed Peppers
My plan was to have stuffed peppers later in the week and soup Wednesday, but Bev’s plan was to have the peppers Wed. – a little communication snafu. So while I was making the soup, Bev was busy making the peppers – using some of our garden peppers. In my opinion, green peppers are not one of those veggies where homegrown is better tasting than store bought – but they are a lot cheaper. And since we have some, we need to put them to good use. For the stuffing, she used her meatloaf recipe (from her head) and added some cooked rice. For a glaze she mixed up some ketchup, Worcestershire, and balsamic vinegar – she’d seen Bobby Flay make something similar a while back (like I’ve said, she’s the family chef).
Here’s a pic of them ready for the oven. Since the peppers were small, they ended up being more of a mini meatloaf sitting on a chunk of pepper, but the taste was the same.
Out of the oven and ready to dig in
My plate. She usually just puts ketchup on top but I liked this glaze - it was more like a BBQ sauce.
Have a great one.
Larry
Wednesday, November 4, 2009
Finally Finished Up The Pepper Crop
I still had three types of peppers sitting in the garage to see if some would go ahead and turn red. Bev sliced up the rest of the sweet ones for the freezer, except for a few of the nice green bells to be stuffed later. I prepped and began dehydrating the paprika’s and roasted the anaheim’s – some for freezing and some for relleno’s. A few of them had color but they’ll still eat well.
When you roast them, start buy sticking a knife in them to let steam escape and cut the stems short so they don’t affect your trying to position them just right (I forgot to do it today). It’s best to do them as hot as possible as the longer it takes to blister the skin the more cooked and therefore more delicate the peppers become (my grill is marginal for this process). This becomes a problem, especially, with the thinner anaheim’s, when you are stuffing them. Poblano’s are meatier and stand up to the process better. Basically, I like anaheim types for green chile’s and poblano’s for stuffing and relleno’s, but I only grew anaheims this year. Here are some pics of mine on the grill. When I had just a few, I used to do them over the open flame of the gas stove, but they trash the stove pretty good.
After blistering, they go into a container (bowl, plastic bag, paper bag) to steam for about 10 minutes to help the skin release easier. When you hear them tell it on the TV cooking shows, you just slide the whole skin off in one piece, but I’ve never found that to be true as there is always some skin that doesn’t blister and holds on. Here are the first three into the steaming bowl - the ones in first will be the most cooked.
Here's one in the last stage of skin removal. I used to do them under running water, but this doesn't make it easier and it washes away some of the flavor.
Once peeled, they are ready for use. In our case, we kept about 10 for relleno’s and seeded and froze the rest for any recipe calling for green chile’s. We sometimes make our own Rotel with them and our canned tomatoes. These are the relleno bound ones for Saturday night.
Have a great day.
Larry
When you roast them, start buy sticking a knife in them to let steam escape and cut the stems short so they don’t affect your trying to position them just right (I forgot to do it today). It’s best to do them as hot as possible as the longer it takes to blister the skin the more cooked and therefore more delicate the peppers become (my grill is marginal for this process). This becomes a problem, especially, with the thinner anaheim’s, when you are stuffing them. Poblano’s are meatier and stand up to the process better. Basically, I like anaheim types for green chile’s and poblano’s for stuffing and relleno’s, but I only grew anaheims this year. Here are some pics of mine on the grill. When I had just a few, I used to do them over the open flame of the gas stove, but they trash the stove pretty good.
After blistering, they go into a container (bowl, plastic bag, paper bag) to steam for about 10 minutes to help the skin release easier. When you hear them tell it on the TV cooking shows, you just slide the whole skin off in one piece, but I’ve never found that to be true as there is always some skin that doesn’t blister and holds on. Here are the first three into the steaming bowl - the ones in first will be the most cooked.
Here's one in the last stage of skin removal. I used to do them under running water, but this doesn't make it easier and it washes away some of the flavor.
Once peeled, they are ready for use. In our case, we kept about 10 for relleno’s and seeded and froze the rest for any recipe calling for green chile’s. We sometimes make our own Rotel with them and our canned tomatoes. These are the relleno bound ones for Saturday night.
Have a great day.
Larry
Tuesday, November 3, 2009
Simple But Very Effective
For getting the day off to a good start. While breakfast food is my favorite, I'm happy with quick and easy most of the time with the occasional more complicated fare - corned beef hash and eggs for example. For this morning, I dug through the fridge to see what was on hand and came up with a satisfying meal. I found some smoked bologna, sliced it crossways to ensure smoke flavor in the middle and fried in a little EVOO. (It's the picture - not your eyes)
While it was cooking I cut a thick slice of homemade bread, topped it with sliced Cabot cheddar and into the toaster oven it went. I slid the bologna up the side of the skillet to make room for the fried egg. When all was done, it was the cheese toast, then the bologna, then the egg. Got me all fixed up to move a rick or so of hickory (smoking wood) later today. Beverly had the same basic meal but built differenty - a bologna, fried egg and cheese sandwich, with lettuce and mayo. Here's mine.
The bad news is these pics are again blurry, the good news is that after taking them I figured out I had the camera on the wrong setting. As easy as this camera is to use, I think I've figured out that I need one that will take good pictures in daylight or dark without me making any adjustments and will go ahead and snap a few when-the-eatin-starts pics whether I ask it to or not. I guess in the blogging world, the cooking and eating are more important to me than the photographing - I can live with that.
While it was cooking I cut a thick slice of homemade bread, topped it with sliced Cabot cheddar and into the toaster oven it went. I slid the bologna up the side of the skillet to make room for the fried egg. When all was done, it was the cheese toast, then the bologna, then the egg. Got me all fixed up to move a rick or so of hickory (smoking wood) later today. Beverly had the same basic meal but built differenty - a bologna, fried egg and cheese sandwich, with lettuce and mayo. Here's mine.
The bad news is these pics are again blurry, the good news is that after taking them I figured out I had the camera on the wrong setting. As easy as this camera is to use, I think I've figured out that I need one that will take good pictures in daylight or dark without me making any adjustments and will go ahead and snap a few when-the-eatin-starts pics whether I ask it to or not. I guess in the blogging world, the cooking and eating are more important to me than the photographing - I can live with that.
Chicken Schnitzel
One of my favorite things about blogs is access to so many great cooks who are willing to share what they know (I’ve probably said that before and sure I’ll say it again). A couple of weeks ago, I saw this dish on Tomatoes On The Vine – link - and since we like chicken and we like lemon- butter-caper sauce, it sounded like a natural. Here’s the recipe from Velva's site:
PANKO-COATED CHICKEN SCHNITZEL
15 minutes-Serves 4
Recipe from Food and Wine
Ingredients:
1 cup flour
3 beaten eggs
2 cups panko, in separate bowls
1/4 cup canola oil
6 Tablespoons butter
2 teaspoons capers
2 Tablespoons lemon juice
Directions:
Season four 1/4-inch-thick skinless, boneless chicken cutlets with salt and pepper. Dredge the chicken in the flour, dip in the eggs and coat with the panko. Fry the chicken in 1/4 cup canola oil, then drain. In a saucepan, cook 6 Tablespoons butter until browned. Stir in 2 teaspoons capers, 2 Tablespoons lemon juice and 1 Tablespoons chopped parsley; spoon over chicken and serve.
A piece of pounded chicken – not to impressive a pic is it?
Here is the dredging assembly line ready to go – flour, then egg, then panko – which we use a lot because of the extra crispiness it provides. We even use it with beer battered items.
And into the cast iron skillet until golden brown, and in the meantime, I made up the sauce.
For sides, it was some buttered carrots, which were just scrubbed, steamed, and tossed in butter, S&P and a caesar salad with fresh made croutons. I wanted to do something more fancy with the carrots, but Bev wanted the basic. So, after I dipped hers out I added a splash of the Harvey’s Bristol crème, left from mustard making, and some honey to those still in the pan and tossed til I cooked off the alcohol - they turned out so good that Bev now wants to serve them at Thanksgiving. Wow, I may have a tiny bit of creativity after all – maybe I just need to develop it.
We both liked the dinner and Bev has said at least three times that the meal was delicious. I took a pic of my plate, but it looks like I moved the camera an inch when I snapped it – oh well.
Next for this sauce is the same basic dish but we'll substitute crappie for chicken.
Since the baker was at it again today, we topped everything off with fresh apple pie ala mode, with caramel and chocolate chips for Alex and Bev, ice cream only for me. It was great and she made it without a recipe.
Here’s the pie and Alex’s dish – I must have moved the camera a little here too. Now that I look at them, the pics are all a little blurry – I either have a camera or a wine issue.
I’d have to say it was a darn fine meal here at Almost Heaven South.
PANKO-COATED CHICKEN SCHNITZEL
15 minutes-Serves 4
Recipe from Food and Wine
Ingredients:
1 cup flour
3 beaten eggs
2 cups panko, in separate bowls
1/4 cup canola oil
6 Tablespoons butter
2 teaspoons capers
2 Tablespoons lemon juice
Directions:
Season four 1/4-inch-thick skinless, boneless chicken cutlets with salt and pepper. Dredge the chicken in the flour, dip in the eggs and coat with the panko. Fry the chicken in 1/4 cup canola oil, then drain. In a saucepan, cook 6 Tablespoons butter until browned. Stir in 2 teaspoons capers, 2 Tablespoons lemon juice and 1 Tablespoons chopped parsley; spoon over chicken and serve.
A piece of pounded chicken – not to impressive a pic is it?
Here is the dredging assembly line ready to go – flour, then egg, then panko – which we use a lot because of the extra crispiness it provides. We even use it with beer battered items.
And into the cast iron skillet until golden brown, and in the meantime, I made up the sauce.
For sides, it was some buttered carrots, which were just scrubbed, steamed, and tossed in butter, S&P and a caesar salad with fresh made croutons. I wanted to do something more fancy with the carrots, but Bev wanted the basic. So, after I dipped hers out I added a splash of the Harvey’s Bristol crème, left from mustard making, and some honey to those still in the pan and tossed til I cooked off the alcohol - they turned out so good that Bev now wants to serve them at Thanksgiving. Wow, I may have a tiny bit of creativity after all – maybe I just need to develop it.
We both liked the dinner and Bev has said at least three times that the meal was delicious. I took a pic of my plate, but it looks like I moved the camera an inch when I snapped it – oh well.
Next for this sauce is the same basic dish but we'll substitute crappie for chicken.
Since the baker was at it again today, we topped everything off with fresh apple pie ala mode, with caramel and chocolate chips for Alex and Bev, ice cream only for me. It was great and she made it without a recipe.
Here’s the pie and Alex’s dish – I must have moved the camera a little here too. Now that I look at them, the pics are all a little blurry – I either have a camera or a wine issue.
I’d have to say it was a darn fine meal here at Almost Heaven South.
Monday, November 2, 2009
It’s Fall And Time For A Fire At The Lake
The sleepover girls went home early and we had planned a Sunday with a little cleaning up and lots of R&R and fortunately, our neighbors, the cattle farmers, love to build a big fire down by the lake, roast hot dogs, and invite us – so no cooking needed today. However, the baker in the family decided she needed to use her bread starter and this is the outcome – two other loaves went unbaked to friend and sister and two of these will go to friends. We’ll probably find something to do with the other 1 ½ - oh yeah, about a half loaf disappeared as a hot-from-the-oven treat.
Meanwhile back at the fire, my neighbor, who’s father bought the land around us years ago, always loved a fire. As soon as the weather cooled off, he had a fire at the lake as often as he could and built one in his fireplace first thing in the morning when it got cold enough – I believe he built a few in the early season when he had to open the door and windows. He’s gone now, but his daughter, my neighbor, grew up loving it and she behaves just the same, so last night it was a fire at the lake, with a cookout as a secondary event. Here's the place with the fire just getting going good.
Moon rise in the East. It was a beautiful full moon on a clear night.
Sunset in the West.
The neighbor cranking up the lantern for the food area. The air temperature was cooling down fast at this point.
It was the perfect night for this as it was cool enough to make you want to be near the fire. Their front side is warm and now for the backside.
It's wiennie cooking time in Tennessee.
I can’t believe I forgot a picture of my plate (have you noticed I often forget my camera when the eatin starts), but the dogs were delicious, as they always are in this situation. Mine had a lightly charred wiennie, some of my recently made spicy mustard, onions, and chili – it’s hard to beat a good dog.
After the dogs, it was smores for the dessert folks and then just sitting around the fire and visiting – what a pleasant evening it turned out to be.
I believe after all this outdoors and scenery stuff the last few days, it's time to cook something tonight. Have a great day. Larry
Meanwhile back at the fire, my neighbor, who’s father bought the land around us years ago, always loved a fire. As soon as the weather cooled off, he had a fire at the lake as often as he could and built one in his fireplace first thing in the morning when it got cold enough – I believe he built a few in the early season when he had to open the door and windows. He’s gone now, but his daughter, my neighbor, grew up loving it and she behaves just the same, so last night it was a fire at the lake, with a cookout as a secondary event. Here's the place with the fire just getting going good.
Moon rise in the East. It was a beautiful full moon on a clear night.
Sunset in the West.
The neighbor cranking up the lantern for the food area. The air temperature was cooling down fast at this point.
It was the perfect night for this as it was cool enough to make you want to be near the fire. Their front side is warm and now for the backside.
It's wiennie cooking time in Tennessee.
I can’t believe I forgot a picture of my plate (have you noticed I often forget my camera when the eatin starts), but the dogs were delicious, as they always are in this situation. Mine had a lightly charred wiennie, some of my recently made spicy mustard, onions, and chili – it’s hard to beat a good dog.
After the dogs, it was smores for the dessert folks and then just sitting around the fire and visiting – what a pleasant evening it turned out to be.
I believe after all this outdoors and scenery stuff the last few days, it's time to cook something tonight. Have a great day. Larry
Sunday, November 1, 2009
What Time Change?
There may not be many good things about getting old, but, for me, retirement is sure one of them. Other than impacting when a television show I want to watch airs, or catching an airplane, the time on the clock has little bearing on my life. I go to bed when tired (sometimes it’s still daylight in the summer), I get up when rested (usually in the dark) and eat when hungry – so basically my body runs on sun time rather than clock time anyhow. After a 30-year career in industry where my life was run by calendars and clocks, I retired both when I retired. However, I kept missing my haircut, so I re-instituted the calendar for that and to mark down travel plans. I don’t know if I still own a watch to wear, but I do have an old five dollar one of Beverly’s that I use for grilling when time is a factor. Life is good here and I hope all of you get to do this.
Whatever time it is, it’s a beautiful day here in East Tennessee – crisp and cobalt blue sky.
A new addition to the herd across the street, hiding in the grass.
PS – Bella likes Tootsie Roll Pops and can get the wrapper off herself then she runs around with the stick protruding from her mouth. Alex had to hold her for the pic.
Have a great day.
Larry
Whatever time it is, it’s a beautiful day here in East Tennessee – crisp and cobalt blue sky.
A new addition to the herd across the street, hiding in the grass.
PS – Bella likes Tootsie Roll Pops and can get the wrapper off herself then she runs around with the stick protruding from her mouth. Alex had to hold her for the pic.
Have a great day.
Larry
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