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Share a Gem of a Recipe?

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Joni Lemke

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Share a Gem of a Recipe?

by Joni Lemke » Sat Jan 02, 2016 6:59 pm

What's your current favorite recipe? And while we're at it, do you have a favorite food blog?

I made this Thai coconut curry soup and it was fantastic. Enough so that I made it again today. A word of warning: I bought Taste of Thai brand red curry paste at Meijer the first time and the heat was very reasonable, and added jalapenos to garnish upon serving. I bought a red curry paste at an Asian market that came in a little cat-food-size-can and used three tablespoons and it was incendiary. And I love spicy foods! I made this without meat just because and it was great. I'm thinking shrimp would be fantastic in it, as well.

http://thewoksoflife.com/2015/05/15-minute-coconut-curry-noodle-soup/

Cheers, and Happy New Year!
Joni
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Robin Garr

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Re: Share a Gem of a Recipe?

by Robin Garr » Sat Jan 02, 2016 9:28 pm

Joni, I often make a Thai-style curry like this, without a specific recipe. Sautee a bunch of onions, ginger and garlic and black and red peppers, stir in chopped tomatoes and red Thai chili paste - I usually get Thai Kitchen brand at Lotsa Pasta. add a central ingredient, either veg (green beans, eggplant, broccoli, etc.) or protein, then stir in coconut milk (usually canned, from Lotsa or Rainbow Blossom) and heat through. Check seasoning, add a little Sriracha or sambal oelek if it's not hot enough, and serve with basmati rice and a salad on the side. I love that!

I'm not a big blog follower and usually make up my own recipes, but Serious Eats is a good one that I usually check several times a week.
http://www.seriouseats.com/
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Carla G

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Re: Share a Gem of a Recipe?

by Carla G » Sun Jan 03, 2016 5:56 pm

My daughter's sister-in-law (lives in Bristol UK) wrote a fun cooking blog I used to read. (She's a fantastic cook) I loved the English recipes and she was funny as he**. She hasn't done much for the past year but older ones are still up. This one-
http://bronwensbreadandbutter.blogspot. ... results=12

Talks of her love for Bluegrass soy sauce.

An older blog, "Eat It" can be found here-
http://bronwen-says-eat-it.blogspot.com
"She did not so much cook as assassinate food." - Storm Jameson
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Margie L

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Re: Share a Gem of a Recipe?

by Margie L » Fri Jan 29, 2016 4:31 pm

My current favorite recipe (adapted from a friend's):

Mushroom Soup

Chop and saute: 1 medium onion, 1 stalk celery, 2 carrots until translucent.
Add 2 TBS minced garlic, 1-1 1/2 lb chopped (or sliced) mushrooms and lightly sauté.
Add 1 Cup white wine, 3 cups stock (I use Swanson low sodium Chicken). Bring to boil then lower heat and simmer 15 minutes.
Add 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp pepper, 2 tsp salt. Simmer 10 minutes*
Add 1 Cup heavy cream, simmer 10 minutes.
If you want to, puree all or part in blender or use immersion blender. I usually skip this altogether.
Return to pan, adjust seasonings and bring to simmer.

Also, the greatest, easiest, european style boule:
http://www.motherearthnews.com/real-foo ... jzgoe.aspx
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Robin Garr

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Re: Share a Gem of a Recipe?

by Robin Garr » Fri Jan 29, 2016 5:36 pm

Thanks, Margie! That sounds a bit like Equus' famous Mushroom Fumé. All. That. Cream. It's great, though!
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Margie L

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Re: Share a Gem of a Recipe?

by Margie L » Sat Jan 30, 2016 3:39 am

I figure real food in moderation is okay, so I don't mind real cream and butter. A nice sized bowl only has a couple of tablespoons of cream.
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Heather L

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Re: Share a Gem of a Recipe?

by Heather L » Thu Feb 11, 2016 4:56 pm

Margie L wrote:My current favorite recipe (adapted from a friend's):

Mushroom Soup

Chop and saute: 1 medium onion, 1 stalk celery, 2 carrots until translucent.
Add 2 TBS minced garlic, 1-1 1/2 lb chopped (or sliced) mushrooms and lightly sauté.
Add 1 Cup white wine, 3 cups stock (I use Swanson low sodium Chicken). Bring to boil then lower heat and simmer 15 minutes.
Add 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp pepper, 2 tsp salt. Simmer 10 minutes*
Add 1 Cup heavy cream, simmer 10 minutes.
If you want to, puree all or part in blender or use immersion blender. I usually skip this altogether.
Return to pan, adjust seasonings and bring to simmer.

Also, the greatest, easiest, european style boule:
http://www.motherearthnews.com/real-foo ... jzgoe.aspx


Made this last night! Thanks for the recipe Margie! It was really good - I used Pacific Organic vegetable stock to make it a vegetarian soup. I need to make a couple of small tweaks (should have cut back on the salt since my stock wasn't low sodium) but I will absolutely make it again. Thanks for sharing....
....And be faithful to
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Never buy far off
What you can buy near home.....
(Wendell Berry)

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