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cicconettiadmin
Posts:891
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| 05/19/2008 4:37 PM |
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| This was wicked good. Recipe forthcoming. |
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tobo
Posts:908
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| 09/02/2008 1:22 PM |
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| So where is this wicked good recipe??? |
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cicconettiadmin
Posts:891
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| 09/04/2008 12:08 AM |
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| What? Can't it take a girl four months to post a recipe?! |
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tobo
Posts:908
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| 09/04/2008 9:18 AM |
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You can take as long as you need. I was just refreshing your pregnant memory! Plus, although it's been 90 stinkin' degrees here every day this week, it IS September and getting toward someday feeling like fall weather...and I LOVE to make soup in the fall...and my boys really like soup (which kind of makes me laugh because liking soup doesn't seem like a very little boy-ish thing...but it's a good thing).
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cicconettiadmin
Posts:891
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| 09/04/2008 10:14 AM |
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| We eat a TON of soup. Ben likes soup too and it's a pretty sure-fire way to get him to eat vegetables. He's usually pretty good about it anyway, but if he's turning his nose up at them he'll still almost always eat them in vegetable soup. Plus in Monterey, it's soup-weather all the time, which I love. I probably have made a batch of soup almost every week since we've been here. |
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tobo
Posts:908
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| 09/04/2008 10:51 AM |
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| Well then start posting soup recipes for me! |
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Lauragolightly
Posts:1018
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| 09/04/2008 7:47 PM |
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| We love and eat soup all the time, too. I love that we all love soup! I posted a tomato soup recipe that you guys really, really need to try. It's amazing and very good for you. Lets all post some favorite soup recipes next week. |
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Lauragolightly
Posts:1018
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| 09/04/2008 7:58 PM |
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| Okay, I swear I put up the soup recipe but apparently not so it will be up in a little bit. |
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cicconettiadmin
Posts:891
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| 09/08/2008 8:29 PM |
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5 cups homemade meat broth (ingredient/recipe below)
3 1/2 T butter
2/3 c. flour
2 eggs
1/2 c. grated Parm. cheese (the author recommends freshly grated Parmigiano-Reggiano. I say use Kraft.)
A pinch of nutmeg
Cheesecloth and kitchen string
Put the broth in a soup pot, cover, and bring to a boil over high heat.
Melt the butter and pour it in a mixing bowl. Add the flour, eggs, cheese, and nutmeg. Mix with your hands until it's smooth and well blended dough.
Flatten the dough with your hands into a 1/2 inch thick rectangle and wrap it in a double layer of cheesecloth. Slip it into the boiling broth, lower the heat, and simmer covered for 20 minutes. Remove the pot from the heat and lift out the dough, which is now firm. When it's cool enough to handle, take it out of the cheesecloth and cut it into 1/4 inch cubnes.
Just before serving bring the broth back to a boil and put in the cubes of dough. Simmer for 5 minutes. Top with some more Parm. cheese.
Serves 4-6.
Homemade Meat Broth:
A 5 pound combination of beef short ribs, veal breast/ribs, and chicken parts.
2 carrots, peeled
2-3 celery ribs, rinsed
1 medium yellow onion, peeled
1 whole peeled canned tomato
Parsley, Peppercorns, Salt
Put it all in a stockpot and cover with 2 inches of cold water. Cover the pot, bring it to a boil over high heat, then turn it down to very low and simmer for 3 hours or more, partially covered.
When it's done, pour it through a strainer. Store the meat with just enough broth to cover it and serve for another meal. The broth is good in the fridge for about two days, or you can freeze it for much longer. |
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tobo
Posts:908
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| 12/04/2008 10:17 AM |
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Ok, girls. Call me stupid, but I need to ask some questions about this recipe, because anything that you call "wicked good" should certainly be tried by others! I would like to make this, but I'm sort of at a loss.
I can see myself doing this homemade meat broth thing one evening after supper, so that part is do-able. But, if I just go to the grocery store and look, I will find things called "beef short ribs", "veal breast or ribs", and "chicken parts"? I've never bought anything called any of those things. And what exactly are "chicken parts"? Like gizzards? I have bought those for Todd before, because he likes them sauteed in butter (gack). Or like breasts or thighs or something?
Next issue... I have never purchased nor used "cheesecloth and kitchen string". Where would I find these things?
And the main recipe calls for 5 cups of meat broth. Does that one recipe below make 5 cups of meat broth?
And, finally, the meat broth recipe says "store the meat with just enough broth to cover it and serve for another meal"... What meal would that be? How would I serve that?
I know that sounds like a lot of questions, and I feel dumb asking them, but I was just re-perusing the soup recips as I posted the spinach tortellini soup recipe, and this is definitely soup weather, and I really would like to try that soup. It did remind me that the things I post are pretty much all "no-fuss" meals, while you guys are on the verge of being gourmet chefs, and that gives me a complex, but I'm trying not to think about it. :)
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cicconettiadmin
Posts:891
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| 12/05/2008 12:05 PM |
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First of all, don't feel bad. I had all the same questions and I either made it up as I went along or I asked my friend who really is a chef. Most of what I make on a regular basis is no-fuss also. I just post the fancy ones that are really delicious. It's not like we eat them everyday.
1.) I can usually find beef "short ribs" at my store. I've never bought veal. For chicken parts I just buy a couple of different packages of cheap chicken parts: thighs, etc. I stay away from gizzards. Mostly, I just buy a combination of meat that is pretty cheap and equals up to the right number of pounds.
2.) Finding the cheesecloth can be the hardest part. My chef friend finally found some for me at the same store where I swear I'd looked everywhere... I'd check around the aluminum foil, saran wrap, ziploc containers those places. I use dental floss as kitchen string...
3.) I'm pretty sure that the broth recipe should make enough for your soup. I don't remember mine not making enough, but if you were a little short you could supplement with water or broth. :) I'd just measure out the broth for the soup before you store the extra meat in it.
4.) I usually serve the leftovers on top of baked potatoes, mashed potatoes or egg noodles. It's kind of sloppy, but good.
Good luck. Let me know how it turns out. |
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