Spiel Posted February 1, 2016 Report Posted February 1, 2016 Cream of cauliflower soup without potatoes and celery?????????????? Sacrilege! Those goodies were already in my home made stock Doug.
misfish Posted February 1, 2016 Report Posted February 1, 2016 BTW, I would of thought Gouda,,,,,,,,,
akaShag Posted February 1, 2016 Report Posted February 1, 2016 Those goodies were already in my home made stock Doug. I am greatly relieved! Doug
mr blizzard Posted February 2, 2016 Report Posted February 2, 2016 This mix of ingredients is now ready for dinner.....YUM! Spiel, if you have the time could you post the recipe, never tried it but sure the family would enjoy trying something different
akaShag Posted February 2, 2016 Report Posted February 2, 2016 mr blizzard clear your in-box please! I can't send you a note I scribbled.....................
Spiel Posted February 2, 2016 Report Posted February 2, 2016 Spiel, if you have the time could you post the recipe, never tried it but sure the family would enjoy trying something different I fly by the seat of my pants John, nothing measured or weighed so it'd be hard to say exactly what I did.
akaShag Posted February 2, 2016 Report Posted February 2, 2016 (edited) I fly by the seat of my pants John, nothing measured or weighed so it'd be hard to say exactly what I did. Your recipe might look a bit like this one of mine, which I note does NOT include celery, even though I always put in a few ribs! DOCTOR DOUG’S CREAM OF CAULIFLOWER SOUP 3 tbsp margarine or butter 1-2 large sweet onions, diced 4 cloves garlic, minced 3 large potatoes, peeled and cubed 900 ml Campbell’s Chicken Broth (tetra pack container) 1-2 heads of cauliflower, chopped (1 very large head, or 2 small to medium heads) 1 cup milk or 5% cream 1 tsp seasoned salt ½ tsp ground black pepper ¼ tsp fresh ground nutmeg (shredded cheese for garnish) In a large stock pot over medium heat, melt margarine or butter, stir in onions and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until everything is tender, about 15-20 minutes. Remove from heat. Puree, either with an immersion blender in the pot, or (after cooling) in batches in a food processor/blender. Return to low heat, stir in the remaining ingredients, and heat to hot but NOT boiling. The original recipe calls for bowls to be served garnished with parsley. I never did try that – I use shredded sharp cheddar cheese. Most people will also wish to add more freshly ground pepper. Enjoy! Doug Edited February 2, 2016 by akaShag
Spiel Posted February 2, 2016 Report Posted February 2, 2016 A big ass casserole dish of scalloped potatoes is in the oven. Next to that some Pelee Island Pheasants brined for over 30 hours and then an over night chilling brine free before bacon wrapped and oven inserted. Dinner is almost table ready!
Spiel Posted February 2, 2016 Report Posted February 2, 2016 Your recipe might look a bit like this one of mine, which I note does NOT include celery, even though I always put in a few ribs! DOCTOR DOUG’S CREAM OF CAULIFLOWER SOUP 3 tbsp margarine or butter 1-2 large sweet onions, diced 4 cloves garlic, minced 3 large potatoes, peeled and cubed 900 ml Campbell’s Chicken Broth (tetra pack container) 1-2 heads of cauliflower, chopped (1 very large head, or 2 small to medium heads) 1 cup milk or 5% cream 1 tsp seasoned salt ½ tsp ground black pepper ¼ tsp fresh ground nutmeg (shredded cheese for garnish) In a large stock pot over medium heat, melt margarine or butter, stir in onions and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until everything is tender, about 15-20 minutes. Remove from heat. Puree, either with an immersion blender in the pot, or (after cooling) in batches in a food processor/blender. Return to low heat, stir in the remaining ingredients, and heat to hot but NOT boiling. The original recipe calls for bowls to be served garnished with parsley. I never did try that – I use shredded sharp cheddar cheese. Most people will also wish to add more freshly ground pepper. Enjoy! Doug It's very similar Doug.
mr blizzard Posted February 2, 2016 Report Posted February 2, 2016 Your recipe might look a bit like this one of mine, which I note does NOT include celery, even though I always put in a few ribs! DOCTOR DOUG’S CREAM OF CAULIFLOWER SOUP 3 tbsp margarine or butter 1-2 large sweet onions, diced 4 cloves garlic, minced 3 large potatoes, peeled and cubed 900 ml Campbell’s Chicken Broth (tetra pack container) 1-2 heads of cauliflower, chopped (1 very large head, or 2 small to medium heads) 1 cup milk or 5% cream 1 tsp seasoned salt ½ tsp ground black pepper ¼ tsp fresh ground nutmeg (shredded cheese for garnish) In a large stock pot over medium heat, melt margarine or butter, stir in onions and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until everything is tender, about 15-20 minutes. Remove from heat. Puree, either with an immersion blender in the pot, or (after cooling) in batches in a food processor/blender. Return to low heat, stir in the remaining ingredients, and heat to hot but NOT boiling. The original recipe calls for bowls to be served garnished with parsley. I never did try that – I use shredded sharp cheddar cheese. Most people will also wish to add more freshly ground pepper. Enjoy! Doug Thx for taking the time to post, definite recipe to try
akaShag Posted February 2, 2016 Report Posted February 2, 2016 Tonight's main was a venison meat loaf with fennel. I had been thinking I should give fennel a try..............but as it is a new-to-me spice I really had no idea of quantity. I can say with authority that a half-teaspoon of fennel is TOO MUCH for a one pound meatloaf. Now my next job is to pressure can the honkin' big pot of split pea soup with ham that is on the stove. My canner (the one that fits on the stove, not the BIG one) takes seven one-litre jars and I think I have about ten litres in the pot. But not a lot of freezer space unless I plug in freezer #4 which I would prefer not to do! And if the electricity goes out, I have my canned stuff! Doug
manitoubass2 Posted February 2, 2016 Author Report Posted February 2, 2016 (edited) Lakers here tonight! Thanks pop! Bonus, everyone hates lakers but me and my mom Crazy, the kids go bonkers over smoked sturgeon but dont like trout???? Edited February 2, 2016 by manitoubass2
mr blizzard Posted February 3, 2016 Report Posted February 3, 2016 Lakers here tonight! Thanks pop! Bonus, everyone hates lakers but me and my mom Crazy, the kids go bonkers over smoked sturgeon but dont like trout???? Thats because they havent eaten NWT trout caught by my wife, they would be convertided, , I would not eat geasers down south but these ohlala
mr blizzard Posted February 3, 2016 Report Posted February 3, 2016 Tonight's main was a venison meat loaf with fennel. I had been thinking I should give fennel a try..............but as it is a new-to-me spice I really had no idea of quantity. I can say with authority that a half-teaspoon of fennel is TOO MUCH for a one pound meatloaf. Now my next job is to pressure can the honkin' big pot of split pea soup with ham that is on the stove. My canner (the one that fits on the stove, not the BIG one) takes seven one-litre jars and I think I have about ten litres in the pot. But not a lot of freezer space unless I plug in freezer #4 which I would prefer not to do! And if the electricity goes out, I have my canned stuff! Doug My wife luuuuvvves split pea soup, just saying
manitoubass2 Posted February 3, 2016 Author Report Posted February 3, 2016 Thats because they havent eaten NWT trout caught by my wife, they would be convertided, , I would not eat geasers down south but these ohlala Greasers in the upper manitou are delicious as well!!! Super clean cold lake
akaShag Posted February 3, 2016 Report Posted February 3, 2016 Lakers here tonight! Thanks pop! Bonus, everyone hates lakers but me and my mom Crazy, the kids go bonkers over smoked sturgeon but dont like trout???? I will can some for you when I see you in August. And if you have a smoker, I will can some smoked lake trout. Unless you do not WANT to share! Doug
akaShag Posted February 3, 2016 Report Posted February 3, 2016 My wife luuuuvvves split pea soup, just saying OK bud, next trip to YK I will trade you a big pot of split pea soup for a day on the East Arm. We use your pots and pans, and your boat............. Doug
manitoubass2 Posted February 3, 2016 Author Report Posted February 3, 2016 I will can some for you when I see you in August. And if you have a smoker, I will can some smoked lake trout. Unless you do not WANT to share! Doug But of course!!!
akaShag Posted February 3, 2016 Report Posted February 3, 2016 grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus FABULOUS!!!!! It makes my mouth water, and I ate not that long ago................. Doug
manitoubass2 Posted February 3, 2016 Author Report Posted February 3, 2016 grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus Daaayummmm! Enters thread like a boss! That looks unreal good!
Spiel Posted February 3, 2016 Report Posted February 3, 2016 The pheasant were moist and delicious. I was very pleased being as it was my fist go at the wee birds.
Spiel Posted February 3, 2016 Report Posted February 3, 2016 grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus This!
akaShag Posted February 3, 2016 Report Posted February 3, 2016 Page 100 and still cookin' along..................
mr blizzard Posted February 3, 2016 Report Posted February 3, 2016 grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus Darkwater you have come in like a lion That looks ALMOST to good to eat, almost, my wife says the presentation looks like a Picasoe Personally I just like the steak, taters, mushrooms, asparagus, parclied butter and onions
mr blizzard Posted February 3, 2016 Report Posted February 3, 2016 The pheasant were moist and delicious. I was very pleased being as it was my fist go at the wee birds. Spiel, a meal fit for any member of this board I have never tried those birds but they sure look tasty especially blanketed in bacon
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now