The Soup Tureen – A Noble History, You’ll Eat With Kings When You Serve Soup in Your Tureen
The soup tureen is the noblest vessel on the table. Few fully understand the royal and rich heritage the soup tureen has played over the past 500 hundred years. From English peasants to French Kings and Queens, this noble serving vessel offers a place in the culinary world and in the art history books.
Campfire cooking Recipes – Soup
Ah, the great outdoors. There is nothing better than enjoying nature at a campsite. Besides the traditional s’mores and hot dogs, there are several delicious and healthy campfire cooking recipes that can be made with a few simple ingredients and equipment.
Hamburger Stroganoff
One of my favorite recipes on this site is our beef stroganoff made with strips of top sirloin that have been fried in butter. In the recipe several commenters offered their takes on the dish, including making it with ground beef instead of top sirloin strips. The main advantage of ground beef is clearly budget, and if worked properly you can also have wonderful flavor. First, get ground chuck. Chuck is the shoulder cut of beef, the shoulder muscles being well worked from the grazing action of the steer. More muscle action equals more flavor, and a tougher cut of meat. Chuck is notoriously tough as a steak (ask my father who used to try to cook chuck steaks in his poor bachelor days), but one of the most flavorful parts of the animal. Grinding the meat tenderizes it, but the flavor is still there. Second, take the time to properly brown the meat. In other words, don’t stir it! Just let it cook, on relatively high heat, until well browned, before giving it a stir. The browning is what gives you the flavor. Use the cooking of the onions and mushrooms to scrape up any of the browned bits, and deglaze the pan to get the rest. It’s also important to salt while you cook. If you get to the end of this recipe and it’s dull, it’s because you haven’t salted it enough. Experiment with the spices if you want. A little ground nutmeg can give it a lift, as well as tarragon. Continue reading “Hamburger Stroganoff”
Restaurant Quality Seafood Stews in Your Home Kitchen
I grew up in Portland, Oregon, which meant that the Pacific Coast was just a two hour drive away; it was very near, but still too far to go very often. When my family did go, it was always a big deal, and we would pack up the car with beach blankets and towels for laying out on, kites and Frisbees for playing with, and buckets and spades for sand castle construction. We would spend a few hours on the beach, but the Oregon Coast is a chilly place even at the height of summer, and so my favorite part of any trip was heading to one of our favorite restaurants, and warming up with delicious entrees, including delicacies made from the best seafood stew recipes.
Recession Recipe For Vegan Stew – Eat Healthy While Spending Less
With the US-led global economic meltdown causing more stress and anxiety each day, almost every household is striving hard to save every dollar possible. As the food prices are soaring high, a few changes in food habits are also essential to keep the expenditure within the budget. But, the main question that arises here is, “Is it possible to eat good and healthy while spending less?” The answer is a definite “yes”. Here is an amazing recession recipe for Vegan Stew…
Onion Soup – Country Style With Cheese and Bread
Onion soup is a classic country recipe favorite. It’s a great choice when you’re on a strict budget. Onion soups have been popular with poor people as far back as Roman times, because onions were always easy and plentiful to grow. And the ingredients of the soup were almost always at hand: beef or chicken broth, onions, cheese and dry bread.
How to Make Beef Barley Vegetable Soup
During the cold winter months, I like to make a lot of homemade soups and stews for my family. This recipe was given to me by my best friend 10 years ago and it was her grandmother’s recipe. Since my family only consists of 4 family members, I will make the recipe and we will eat half of the soup for dinner that night. I will freeze the other half in a freezer container for a future meal.
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Marinated Roasted Red Bell Peppers
Have you heard about the “canvolution” sweeping the country? Check out CanningAcrossAmerica.com for canning events and resources. ~Elise One of our favorite products is jarred marinated red bell peppers. They’re convenient for recipes that call for roasted red peppers, and good to nibble on straight too. Usually we just buy them at Trader Joe’s, but if you can get a good deal on a lot of peppers, you can easily make and can your own. It takes a while for red bell peppers to fully ripen into their redness, which I suppose is why they cost more than the green variety. Late August is a great time to find them at a reasonable price at a farmers market or the supermarket. To make your own, just char the peppers in a broiler or over flame, remove the blackened skin and seeds, bottle with a boiled vinegar, lemon juice, olive oil marinade. If you just want to use up the peppers quickly, you can skip the canning steps and just keep them refrigerated in their marinade (they’ll last a couple of weeks in the fridge). Or process the jars in a water bath if you want to store them in the cupboard or for a longer period of time. Continue reading “Marinated Roasted Red Bell Peppers”
