Recipes

Saturday, March 26, 2016

oyster clam chowder

1 can of cream of mushroom soup.
1 can of milk.
A bit of butter

1 can of clams
1 can of smoked oysters

Heat without boiling or burning.

I imagine that the oysters would be enough by themselves. The clams were milder.

AUGUST 32- 2022

Started with a few cups of milk.

Added 1 can of cream of mushroom soup'\

Added in some left over cooked salmon.

A can of oysters.

A dozen large, unpeeled Argentia shrimp

A sprinkle of bits of cooked pork belly.

Minced onion from the store

Some parsley

Good bit of ground whole peppercorns

Tablespoon or so of seafood magic

Cooked it just below boiling, then reduced it to very low and let it cook a long while to reduce the liquid. Kept stirring every little while.

It was very good and rich.

Served with asiago bread cooked by Hannaford and toasted.

Tuesday, March 22, 2016

POlish Hunter's Stew

I'm thinking that venison would be just great in this dish.

http://www.polishclassiccooking.com/2015/12/hunters-stew-bigos-king-of-polish.html?spref=fb&m=1

Sunday, March 20, 2016

brocolli tots

http://www.buzzfeed.com/adambianchi/these-tater-tots-are-made-of-broccoli-and-theyre-amazing-as#.fyO27Lloj

Tuesday, March 8, 2016

Sopa de Ajo con juevo

Most of the time when pressure cooking is discussed, we hear of the dangers of explosion because of the old fashioned cooker, especially one brand made by one company, but this week I went to the pressure cooker because of an explosion.

I wanted to try to cook a favorite of mine while I lived in Spain, Sopa de Ajo con Juevo (Garlic soup with egg)

I found an old recipe I like in “The Spanish Cookbook” by Barbara Norman

http://www.amazon.com/Spanish-Cookbook-Barbara-Norman/dp/B000HFAQXO/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=

One of the books I picked up in a $5 large bag of books at the lastest library sale here in Homosassa.

I thought I used an ovenproof dish to saute the garlic and then I could pop it in the oven, but I overheated it, and when I added the preheated beef broth, it exploded into hundreds of pieces, glass chunks, shards of glass, taking my garlic infused olive, my fried bread and all the broth with it and scattering the mess all across the stove and the kitchen floor. Luckily, nothing hit me. It did not fly high enough to do me any injury. However, it was a mess and a waste.

So, this morning I went to the Instapot pressure cooker.

I used the “saute” open lid mode to make the garlic infuse into the oil and fry the paper thin slices of bread.

In the same pot I added the broth and paprika, manually steamed the soup.

Then I expelled the steam, took off the cover, broke up the bread pieces (these are just a very few paperthin slices that fry up and collect the olive oil to better distribute the taste of it throughout the broth, and added three eggs to the hot broth and put the lid back on. The soup is so hot it easily cooks the egg. No over needed.

I've read that in Madrid the soup is often made with wisked egg, but I first had it in Avila and they put in the whole egg and let it cook, so I'm partial to that recipe. I put all three eggs in a small bowl and dumped and covered quickly. If a soft egg is desired with some runny yoke, eat all the egg in the first bowl. As the soup cools it continues to cook the egg.

I used a low sodium packaged broth although I love salt. Especially in the Swanson brand I've been getting broth in Chicken and beef that was too salty.

The recipe calls for saute of the garlic in whole cloves and for three. I used six and sliced them length wise. They were still easy to remove, and afterward proved a very tasty, crispy treat.

This was a very simple soup and without explosions quite easy to make.