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	<title>MyVineSpace - Wine, Food &#38; Social Media Blog &#187; Recipes</title>
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		<title>Cream of Bacon Soup Experiment</title>
		<link>http://myvinespace.com/2009/11/22/cream-of-bacon-soup-experiment-success/</link>
		<comments>http://myvinespace.com/2009/11/22/cream-of-bacon-soup-experiment-success/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 17:49:32 +0000</pubDate>
		<dc:creator>Cheryl Wolhar - MyVineSpace</dc:creator>
				<category><![CDATA[Recipes]]></category>

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Over the weekend I was challenged by some of my tweeps to come up with a Cream of Bacon Soup recipe. This wasn&#8217;t the first time this idea has come up in my [many] conversations about #bacon. The subject even came up once during a winemaker dinner.
I was always threatening to make it and everyone always thought it was a great idea, but somehow I never got around to it.  But this time the challenge was made and I accepted.  The following recipe is my own although I did get some good advice from tweeps  such as, &#8220;start with a roux&#8221; and pair with a Sauvignon Blanc.  My post begins with a blow by blow description of the process but I provide the full ingredient list with shorter directions at the end.






Here are the wines I served, a 2004 Pezzi King Jane&#8217;s Reserve and a 2008 Murphy-Goode The Fume&#8217;.  Both were were excellent pairings with this rich dish.The Murphy-Goode was crisp and tart while the Pezzi was smooth and mellow.  Both were delicious and we enjoyed them very much.








Start by chopping all the vegetables into small dice and setting aside in a small bowl.







Chop the bacon into small [...]]]></description>
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		<title>Pumpkin Soup</title>
		<link>http://myvinespace.com/2009/10/01/pumpkin-soup/</link>
		<comments>http://myvinespace.com/2009/10/01/pumpkin-soup/#comments</comments>
		<pubDate>Fri, 02 Oct 2009 00:33:18 +0000</pubDate>
		<dc:creator>Cheryl Wolhar - MyVineSpace</dc:creator>
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		<category><![CDATA[Pumpkin Soup]]></category>

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This is my own pumpkin soup recipe just in time for Thanksgiving. My secret is using “3 kinds of pepper” gives any dish a deep smoky, peppery flavor with a hint of heat.
To really look cool you can serve soup in a large roasted pumpkin shell. That always gets lots of ohhhs and ahhhhs from my guests.
Ingredients:
1 large onion sliced
3 cloves garlic chopped (unless you love garlic like me and put in as much as you like)
¼ cup olive oil
1 small to medium sugar pumpkin; seeded and cut into chunks
48 oz. chicken broth
Salt to taste
1/4 tsp white pepper (imparts a smoky flavor)
¼ tsp fresh ground black pepper (adds a peppery)
Dash or two of red pepper (cayenne powder, adds a small bit of heat)
Dash of nutmeg
I tsp dry sage
¼ C. butter
1 cup heavy cream or half n half
Crumbled bacon and/or chives for topping
Directions:
In a large stock pot, cook onion and garlic and pumpkin chunks in olive oil and cook over low heat until soft onion is soft.
Cover with chicken broth and cook until pumpkin is soft enough to puree.
Puree mixture.
Add butter and cream.
Add salt, 3 kinds of pepper and sage.
Heat thoroughly.
Top with bacon and chives and serve.
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Apple pie, [...]]]></description>
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		<title>Cajun Gravy</title>
		<link>http://myvinespace.com/2009/09/24/cajun-gravy/</link>
		<comments>http://myvinespace.com/2009/09/24/cajun-gravy/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 01:44:09 +0000</pubDate>
		<dc:creator>Cheryl Wolhar - MyVineSpace</dc:creator>
				<category><![CDATA[Recipes]]></category>
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		<category><![CDATA[cajun]]></category>
		<category><![CDATA[cheryl wolhar]]></category>
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		<category><![CDATA[gravy]]></category>
		<category><![CDATA[slow food]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Thanksgiving]]></category>

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This is our favorite gravy and I make it every year for Thanksgiving. The spicy flavor goes so well with the Turkey, stuffing and mashed potatoes. I usually serve a crisp, spicy Gewurztraminer with this gravy. This is the only gravy I make for Thanksgiving now and it is a huge family favorite. I used to struggle to make gravy each year using drippings or simmering neck bones and giblets until I found this recipe in one of my favorite cookbooks Chef Paul Prudhomme, K-Paul’s Louisiana Kitchen. This is now one of my Thanksgiving staples and as long as you can make a roux then you can have delicious gravy every time.
Ingredients:
¾ c chopped onions
¾ c chopped green bell peppers
¼ c chopped celery
¼ veg oil
¼ + 1 tlbs all-purpose flour
¾ tsp ground red pepper (preferably cayenne)
½ tsp white pepper
½ tsp black pepper
2 bay leaves
¼ c minced jalapeno peppers
1 tsp minced garlic (I usually use 3 – 4 large cloves)
3 c broth (beef, chicken, vegetable or turkey)
Directions:
I usually double the recipe so we have plenty for leftovers. Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. I use 2 peppers; 1 [...]]]></description>
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