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Portrait of a Young Man as The Artist
SO! Fox's boss bought her an amazing Spanish red wine. Fox told her boss she hates red wines. This means I'm drinking an amazing red wine tonight! Woo! However, that's not the point of tis. I owe you soup.

Portobello Soup.

8 medium portobello mushrooms
.25c extra virgin olive oil (evoo)
Liquid smoke
1c sweet onions.
2ish cloves garlic, minced
1q cream (yes. heavy.)
24 oz stock (veggie or chicken)
.25c white wine
Roux - 1 stick butter melted and blended with .5c AP flour.

Preheat oven to 350

Mix .25c evoo with three drops liquid moke. Take 4 mushrooms and toss in oil mixture. Stick in oven for 45 minutes. Chop onion and onions. Sautee onions in soup pot. Toss in garlic and mushrooms. Cook til soft. Add stock, wine and roasted mushrooms. Simmer for 20 minutes. Add mixture to blender. Blend til smooth. In pot, blend carefully the roux and 1q cream. Add blended mixture, stir and simmer 20min - stir occasionally.

Serve hot and garnish with something gree, like chives or scallions and a little sour cream.

3 tomato salad.

Take three kinds of tomato, red yellow and green look best. Chop. Add one half cucumber, chopped. Add basil, salt and pepper to taste. Toss in oil. Scallions to garnish. Eat.

Yeah, that simple.
Woo! I'm drunk!

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2 comments or Leave a comment
nathan_lounge From: nathan_lounge Date: August 20th, 2006 03:41 am (UTC) (Link)
That soup sounds awesome. Your recipe or did you vike it from someone else?

Also, some ways to add a new twist to your tomato salad:

Basil Oil
.5lb basil taken off the stem
2c vegitable oil (soy oil is generally best because it doesn't give much of its own flavor, however if you want to go olive oil, you'll get alot of flavor from the oil and a much havier, viscas sauce)

1. Blanch basil and squeeze
2. blend basil in a food processor or blender and add oil. Puree.
3. Strain mixture through cheesecloth or a fine tabitha strainer. Do not press through the strainer, just let the weight of the oil pull through -- may take some time if using cloth.

White Balsomic Reduction

4c white blasomic

1. simmer in a heavy bottomed pot over low heat until mixture resembles a honey colored syrup.
2. Allow to cool until warm and then transfer to a serving vessel (some kind of squirt bottle works best unless you're going to use it al at once).
abmann From: abmann Date: August 20th, 2006 03:56 am (UTC) (Link)
That's a weird salad thinger. Sounds like work nd tasty.

i got the recipie from paula deen. So, sad;y very litle creativity went into the making of this feature.
2 comments or Leave a comment