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Posted

This mix of ingredients is now ready for dinner.....YUM!

 

12631335_1561323404128388_29569638495648

Spiel, if you have the time could you post the recipe, never tried it but sure the family would enjoy trying something different

Posted

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.

Posted (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 by akaShag
Posted

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!

 

 

 

12654110_1561601280767267_67964400936104

 

12631337_1561636650763730_45270347107094

Posted

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. ;)

Posted

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 :clapping:

Posted

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. :whistling:

 

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! :canadian:

 

Doug

Posted (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 by manitoubass2
Posted

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, :angel: , I would not eat geasers down south but these ohlala :clapping:

Posted

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. :whistling:

 

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! :canadian:

 

Doug

My wife luuuuvvves split pea soup, just saying :whistling:

Posted

Thats because they havent eaten NWT trout caught by my wife, they would be convertided, :angel: , I would not eat geasers down south but these ohlala :clapping:

Greasers in the upper manitou are delicious as well!!! Super clean cold lake

Posted

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

Posted

My wife luuuuvvves split pea soup, just saying :whistling:

OK bud, next trip to YK I will trade you a big pot of split pea soup for a day on the East Arm. :Gonefishing:

 

We use your pots and pans, and your boat.............

 

Doug

Posted

grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus004_zpsaf0iv76f.jpg

FABULOUS!!!!!

 

It makes my mouth water, and I ate not that long ago.................

 

Doug

Posted

grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus004_zpsaf0iv76f.jpg

Daaayummmm!

 

Enters thread like a boss!

 

That looks unreal good!

Posted

grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus004_zpsaf0iv76f.jpg

 

This!

Posted

grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus004_zpsaf0iv76f.jpg

Darkwater you have come in like a lion :clapping:

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 :tease:

Posted

The pheasant were moist and delicious. I was very pleased being as it was my fist go at the wee birds. :)

 

12642666_1561655287428533_26519311520899

Spiel, a meal fit for any member of this board B) I have never tried those birds but they sure look tasty especially blanketed in bacon

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