by Cheryl Wolhar on August 25, 2009
This is another family favorite and is usually served on Thanksgiving, however, this year I served the Pumpkin Soup which was also a big hit! The best thing about this recipe is that you can use it to make any “cream” soup that you want, i.e. Cream of Broccoli, Cream of Asparagus, etc… Just substitute the green chilies for any vegetable that you prefer.
Ingredients:
58 oz. fresh chicken stock
(4 – 14 ½ oz. cans if fresh is unavailable)
1 onion diced small
12 oz canned green chilies minced
½ teaspoon cumin
1 tablespoon fresh parsley chopped
2 tablespoons fresh cilantro chopped
½ teaspoon fresh ground pepper
½ teaspoon Tabasco sauce
½ teaspoon Worcestershire sauce
1 cup butter melted
1 cup flour
Salt to taste
1 cup heavy cream
Directions:
Bring stock to a boil.
Sauté onion and green chilies in a small amount of oil on low heat until onion is soft and somewhat caramelized; add spices; add to stock and simmer 20 minutes.
Meanwhile, combine melted butter and flour, mix well.
Add ¾ of butter/flour mixture to the soup and whip until smooth. It will begin to thicken (If a thicker soup is desired add more of the mixture.)
To finish, add the cream slowly while stirring. Add salt and adjust seasonings.
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by Cheryl Wolhar - MyVineSpace on December 8, 2008
It might seem strange to you that I should feel so strongly about a simple fruit that most people buy and eat without a second thought. However it is incredible to me that an exotic fruit like bananas, that are grown 1000’s of miles away from home and shipped to the US using tons of fossil fuel, has become such an ingrained staple of the American diet. People eat more bananas than apples and oranges combined! While Apples that are grown within a few hundred miles from home and keep for months in a basket in your garage, generally cost twice as much per pound as bananas. How is this possible?
“Banana Barons”, yes, I said Banana Barons… just savor the irony of people getting filthy rich from growing, shipping and selling bananas. These men who founded Chiquita, marketed their product in ways that had never been done before, with discount coupons, catchy jingles and a cartoon. Do you remember the Chiquita Banana song? The Banana Barons also cleared the rainforest in Latin America and kept costs low by exercising iron-hand control over the countries where the fruit was grown denying basic human rights to workers. To give them some [...]
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by Cheryl Wolhar on October 28, 2008
This bread is SO easy and SO delicious! This is the short version… it takes only 5 hours as opposed to the longer version that takes 12 hours. I actually prefer the slightly sour flavor that you get from the longer rise time but when I am in a hurry this version works perfectly.
The recipe calls for covered cast iron pot which creates a round loaf but I prefer to use this Italian covered baker for a french roll shape.
You can also add great flavorings such as lemon and rosemary, and you should experiment with whole wheat flours, but we have found we prefer unbleached white flour for a real french bread flavor.
For best results be sure to use the best unbleached, organic bread flour that you can find.
I wrapped my bread in a new dishtowel and took it as a hostess gift to a dinner party and it was very well received. It was still warm so we sliced it and ate it with butter and Gorgonzola cheese. Simply wonderful…
Ingredients:
3 cups flour
1 packet ( 1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed
Directions:
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir [...]
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by Cheryl Wolhar on October 22, 2008
