Can you smell what THE BOTL is cookiiinnn!!!
- Thread starter mistaforty
- Start date
Making the Modernist Cuisine caramelized carrot soup.
http://modernistcuisine.com/recipes/at-home-caramelized-carrot-soup/
Step one, carotene butter.
http://modernistcuisine.com/recipes/at-home-caramelized-carrot-soup/
Step one, carotene butter.
This will be prepped into a prepared beef wellington tomorrow. Never tried cooking this before. Wish me luck!
Recipe please! That looks good and we got a monster pile growing out there.Squash casserole because the squash plants are freaking out of control!
What's a recipe? I'll give it a go....
Slice as much of your giant pile of squash and or zucchini as you can stand to slice. Sauté in olive oil with some onion, crushed garlic and some sea salt. Once 1/2-3/4 cooked place in a casserole dish. Top with a can or two of cream of(what ever you like) soup mixed with some milk. Sprinkle with cheese or better yet, smoked cheese. Spread out a box or two of stovetop stuffing (mixed a bit dry as it will soak up more moisture from the squash) on top of the cheese and then I normally add some more cheese. Bake at 350 for half an hour or until squash is done. Eat up.
By the second or third batch of the season, I play with different spices when sautéing to change it up a bit.
Thanks!What's a recipe? I'll give it a go....
Slice as much of your giant pile of squash and or zucchini as you can stand to slice. Sauté in olive oil with some onion, crushed garlic and some sea salt. Once 1/2-3/4 cooked place in a casserole dish. Top with a can or two of cream of(what ever you like) soup mixed with some milk. Sprinkle with cheese or better yet, smoked cheese. Spread out a box or two of stovetop stuffing (mixed a bit dry as it will soak up more moisture from the squash) on top of the cheese and then I normally add some more cheese. Bake at 350 for half an hour or until squash is done. Eat up.
By the second or third batch of the season, I play with different spices when sautéing to change it up a bit.
One of the best things I ever made. Duxel made from 2 pounds crimini, 1 pound morrels and about 4 tbs truffle salt. All locally harvested and cooked into a paste(duxel)
Looked interesting so I googled duxel...
www.urbandictionary.com/define.php%3fterm=Duxel&=true
Not interested anymore!
Give in to the earthy mushroom side!
Nice cast iron.Chorizo, hash Browns, farmers cheese, and eggs. Mmmmmm.... View attachment 100925
@VeLoRoK should really appreciate this ultra high quality image...
Glassman
Glass Gars Guns Garden
Almost all we use anymore. Got started when the wife was iron deficient in the first pregnancy. They said there was a chance it would help. Ended up becoming a big fan of cast iron. Changes the dynamic a bit, but it's good.
On the grill earlier tonight with the help of my fiancé, we cooked up porterhouse streaks and in the foil were red potatoes with garlic, oil and chives. Also sauteed mushrooms in butter on the side burner.
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