Monday, October 9, 2017

Thanksgiving Dinner, Reading,

The Crispy Parmesan Potatoes did not work as per the recipe. They came out somewhat undercooked but I found them pretty tasty anyway. Matt, however, would not eat them because they were under done. If and when I try them again, I will par boil them first, which is how we normally cook roast potatoes, and proceed from there, or maybe I should just roast them longer.. Not only that, I opted for Pepper Steak in the end, big mistake, I got complaints about the pepper corns. I didn't crush them sufficiently. Dunno why I bother sometimes. This is from the guy who grinds pepper over everything, and lots of it. He thought the steak itself was delicious though. Oh well. I guess I will not be doing Steak au Poivre ever again.

I have been buried in legal thrillers lately, the Sasha McAndless series by Melissa F. Miller. I am really enjoying them and have recommended them for others to read. Also, Sunday night is Poldark so of course I was glued to the TV. Odd really considering I don't normally watch too much TV. Other than Jeopardy of course.

This is a recipe I found in my recipe programme, it sounds interesting, the picture they supplied didn't look anything like the recipe sounded so I searched for one that did seem to apply.

Exotic Mushroom Soup

There are many intriguing new varieties to try with flavors subtle and intense. For this appetizer, we combined shiitake, crimini and chanterelle mushrooms for a soup so smooth and rich it doesn't need any added cream.

3 Tbs butter, divided (no substitutes)
1 cup chopped onions
1/4 cup chopped shallots
2 medium celery ribs, peeled and chopped
1 medium carrot, chopped
2 lbs assorted mushrooms (such as shiitake, crimini, portobello or white mushrooms), stems trimmed and sliced
1/4 cup white wine
1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
3 14-ounce cans chicken broth
1/8 tsp salt
1/2 lb chanterelle or trumpet mushrooms, stems trimmed and sliced
1/4 cup chopped fresh parsley
1/8 tsp freshly ground pepper

1. Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes.

2. Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat.

3. Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt.

4. Divide soup among 4 serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles. Makes 4 servings.

Servings: 4

Cooking Times

Have a great day
 

16 comments:

  1. Hi Jo - pity about the potatoes ... but the parmesan is a good idea. Oh dear - no bits in my food please! Glad the steak matched up! It is the time for mushrooms and soups ... cheers Hilary

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    1. Actually they were only slightly underdone Hilary - I wouldn't have served them otherwise.

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  2. I rarely follow the times suggested when I cook. I rely on my meat thermometer for meats and poultry and a good fork for vegetables. You could always send Matt to MacDonalds for his dinner, lol.

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    1. Trouble was I didn't give myself any leeway Denise, everything else was cooked. Actually they were fine he was just being super fussy. Yes I have a good fork but they were OK really. He probably couldn't find the place LOL.

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  3. I'm not too picky about my food. Tell Matt he should appreciate the fact you still cook and try new things.

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    1. I was a bit teed off at the time Alex, but usually he enjoys everything I cook.

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  4. Hi, Jo,

    That recipe looks great! Love anything mushroom. Interesting new genre to enjoy. Sometime thrillers catch me, too. Haven't read one though in ages....

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    1. Well I love this series Michael as well as the Daniel Silva spy stories which were recommended to me. I love mushroom too, shopping tomorrow, maybe I will stock up on mushroom.

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  5. And here I just wish my wife would cook for me, period. But I'm the cook in this house. I'm the one who undercooks potatoes around here.

    That mushroom soup looks pretty fantastic. I might try it. Hold the celery, though. I don't want to literally kill the wife (despite her lack of cooking).

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    1. Matt used to cook Bryan but can't/doesn't any more. I enjoyed the potatoes even if he didn't.

      Your wife doesn't like celery? Matt doesn't like it raw but he enjoys it braised or in soups etc.

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  6. Happy Thanksgiving to you and Matt. I'm lucky my husband never complains and eats whatever I make.

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    1. Thanks Susan, and so does Matt, usually.

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  7. Sounds good actually and hope your Thanksgiving was good. We taped Poldark and it is quite good. That Poldark is one lucky S. O. B. To have that red hair beauty still be with him.

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    1. Well I enjoyed everything even if Matt didn't. Hope you had a good Thanksgiving Birgit. Yes, I guess he is lucky.

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  8. I always whack my potatoes in the microwave for a few minutes before roasting or baking because I get annoyed when they take so long. Matt should be thankful for what he gets ;)

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    1. That's a good idea Pinky. First time recipe I usually do what it says, try other things out later. I think he is really.

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