Posted: Thu Dec 17, 2009 12:05 pm Post subject: Your favourite food recipes!
Mushroom Soup
Ingredients
* 6 tbsp/75 g butter
* 1 small onion, thinly sliced
* 12 ounces/340 g button mushrooms
* 4 cups/900 ml light chicken stock or broth
* 1 sprig of flat parsley
* Salt and pepper
* 2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Method
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. _________________ infrared saunas
Posted: Thu Dec 24, 2009 12:42 pm Post subject: Chocolate Crinkles
Ingredients
* 1 cup unsweetened cocoa powder
* 2 cups white sugar
* 1/2 cup vegetable oil
* 4 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup confectioners' sugar
Directions
1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool. _________________ credit repair services
"The taste of the sauce is unbelievable – when you take into account that the sauce contains no garlic, no onion, no chilli, no mushrooms, no tomatoes, no herbs, and yet when you remove the lid and taste, what a surprise!"
SERVES 2
chicken thighs 4 large
new potatoes 200g
salted almonds 80g
fino sherry 100ml
water 100ml
chervil a small handful
I use plump, slightly rounded Marcona almonds for this. Rich and sweet, they contribute so much flavour. Whichever type you use, toast them until they are deep gold in colour before adding the liquid.
Set the oven at 200C/gas mark 6. Season the chicken thighs, then brown them as evenly as you can in a little oil over a moderate heat. Slice the potatoes into thick coins and add them to the pan, letting them colour lightly. Drop in the almonds, allow to brown a little, then pour in the fino. Leave to bubble for a few seconds to burn off the alcohol, then add 100ml of water, cover with a lid and roast for 25 minutes.
Remove the lid, add a small handful of chervil and serve. _________________ best vacuum
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