What did everyone cook today?
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zbigjeff man that looks delicious. One of my favorite soups. By the way I’m sending some ice and snow your way.
GWG8541 Thanks for the gift. We only received about 10 in and NEED more. Lol. It was a blast making this dish while watching it be nasty outside all day.
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Made a batch of deer Chili today. We had freezing rain that turned to snow. Tomorrow’s low is supposed to be -3. Chili and fresh cornbread seemed appropriate.
For desert, a Sweet Potatoe pie. The whipped cream was canned this time.
GWG8541 Mighty Fine! Mighty fine!
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Wholey Cow! You Chef’s shure do get some great look’in vittles!
I only could muster up an old pinewood cocktail for dinner.
And it was a few weeks old piece of pine, definitely not fresh!! -
craigrice thats what I did tonight. The weather wasn’t cooperating enough to try to go to a store for Buttermilk.
GWG8541 good looking chili
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Homemade French Onion Soup from scratch ( except for the gruyere, parmigiano reggiano and French Bread). Designed a new recipe that is pretty darn good. The cast iron dutch oven was 3/4 full before people starting requesting refills. Happy that I took a pic before it was all gone.
zbigjeff your soup
looks tasty -
wdaly bet those sticks are gonna be good.
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RON PARRISH Looks great, enjoy
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Made a batch of deer Chili today. We had freezing rain that turned to snow. Tomorrow’s low is supposed to be -3. Chili and fresh cornbread seemed appropriate.
For desert, a Sweet Potatoe pie. The whipped cream was canned this time.
GWG8541 That is some good eats.
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Homemade French Onion Soup from scratch ( except for the gruyere, parmigiano reggiano and French Bread). Designed a new recipe that is pretty darn good. The cast iron dutch oven was 3/4 full before people starting requesting refills. Happy that I took a pic before it was all gone.
zbigjeff One of my favorite soups, although I don’t think it will like me right now with the GI issue. At least they think they are narrowing it down to possibly an issue of having to much good bacteria possibly.
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Homemade French Onion Soup from scratch ( except for the gruyere, parmigiano reggiano and French Bread). Designed a new recipe that is pretty darn good. The cast iron dutch oven was 3/4 full before people starting requesting refills. Happy that I took a pic before it was all gone.
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zbigjeff One of my favorite soups, although I don’t think it will like me right now with the GI issue. At least they think they are narrowing it down to possibly an issue of having to much good bacteria possibly.
johnsbrewhouse
spent the day during an ice storm making turkey noodle soup. Pulled a couple wild turkey legs out of freezer and slow cooked until meat fell off the bone. Wild turkey legs do make an awsome soup! -
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Homemade French Onion Soup from scratch ( except for the gruyere, parmigiano reggiano and French Bread). Designed a new recipe that is pretty darn good. The cast iron dutch oven was 3/4 full before people starting requesting refills. Happy that I took a pic before it was all gone.
zbigjeff that looks like a good bowl of soup!
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johnsbrewhouse
spent the day during an ice storm making turkey noodle soup. Pulled a couple wild turkey legs out of freezer and slow cooked until meat fell off the bone. Wild turkey legs do make an awsome soup!RON PARRISH that is what we do with our wild turkey legs. They do make awesome soup. And yours looks delicious
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johnsbrewhouse
spent the day during an ice storm making turkey noodle soup. Pulled a couple wild turkey legs out of freezer and slow cooked until meat fell off the bone. Wild turkey legs do make an awsome soup!RON PARRISH Like your choice of noodle, egg noodle really make a good soup and even better with turkey. We don’t get many wild turkey’s here in Western Washington, the wet weather doesn’t fair well with them. Be careful with the ice, I talked to my brother who is south of Dallas, he got hit with ice too.
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RON PARRISH Like your choice of noodle, egg noodle really make a good soup and even better with turkey. We don’t get many wild turkey’s here in Western Washington, the wet weather doesn’t fair well with them. Be careful with the ice, I talked to my brother who is south of Dallas, he got hit with ice too.
johnsbrewhouse I heard it was bad out there. We ended up with about a quarter inch. Things moving pretty slow
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mrobisr Here’s the recipe. Placed here and will also place in the recipe section:
French Onion Soup-
Garlic Confit in Bacon Fat
a. Render/cook enough bacon (around 1 lb) to obtain the liquid for the Confit (should be around 1/2 cup).
b. Peal 2 full heads of garlic and cover with the bacon fat in a small saucepan.
c. Place on the lowest flame you can obtain and cook until the garlic is just starting to brown and soft.
d. Allow to cool and take out the garlic and mash either by fork or small food processor into a paste. Set aside. -
Prepare the beef broth
a. Place 8 cups of beef broth to a pan. (Use either homemade broth or store bought)
b. Add 2 peeled carrots cut into 2 inch pieces, 2-3 bay leaves, 2-3 sprigs of thyme and handful of parsley to the liquid.
c. Simmer for about an hour or until the onions are finished being caramelized (below). -
Caramelize 3 lbs of onions and finish the soup mixture
a. Place about 3 tablespoons of olive oil (or your fav oil) in a heavy pot (Dutch Oven is perfect) and start on medium heat setting. Stir often until the onions just start to caramelize. At this point, add about 2 tablespoons of butter and cook for about 10-15 minutes. Then, add from .5 to 1 tablespoon of salt (depends on you) and the same amount of white sugar (this also depends on your taste).
b. Keep on stirring until the onions are a golden brown.
c. Then, add a heavy half cup of sherry and heavy half cup of dry red wine to deglaze. Stir frequently and cook for about 5 mins.
d. Now add the strained broth to the onions (discard all items in the strainer), add 2 tablespoons of tomato paste and more regular broth or water to make the mixture more “soupy” (if you like a thick onion broth, leave it alone). Simmer for around 30 mins. -
Making the final product
a. Obtain the bread you like and cut it into .5 inch slices (I used French bread. But have used baguettes).
b. Lightly toast and spread the garlic paste over the entire slice for each bowl.
c. Then, cut into bite size squares (around 3//4 to 1 inch). Put aside. I cut them into pieces by personal preference. I don’t like trying to cut the bread with a spoon to get the perfect bite of soup.
d. Ladle the broth/onion mixture into a bowl, add the garlic toast pieces, a good amount of grated Gruyere with about a teaspoon of grated Parmigiano Reggiano.
e. Place each bowl under your broiler or use a searzall torch to melt the cheese. It’s finished when the cheese starts to brown.
f. Serve the goodness.
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mrobisr Here’s the recipe. Placed here and will also place in the recipe section:
French Onion Soup-
Garlic Confit in Bacon Fat
a. Render/cook enough bacon (around 1 lb) to obtain the liquid for the Confit (should be around 1/2 cup).
b. Peal 2 full heads of garlic and cover with the bacon fat in a small saucepan.
c. Place on the lowest flame you can obtain and cook until the garlic is just starting to brown and soft.
d. Allow to cool and take out the garlic and mash either by fork or small food processor into a paste. Set aside. -
Prepare the beef broth
a. Place 8 cups of beef broth to a pan. (Use either homemade broth or store bought)
b. Add 2 peeled carrots cut into 2 inch pieces, 2-3 bay leaves, 2-3 sprigs of thyme and handful of parsley to the liquid.
c. Simmer for about an hour or until the onions are finished being caramelized (below). -
Caramelize 3 lbs of onions and finish the soup mixture
a. Place about 3 tablespoons of olive oil (or your fav oil) in a heavy pot (Dutch Oven is perfect) and start on medium heat setting. Stir often until the onions just start to caramelize. At this point, add about 2 tablespoons of butter and cook for about 10-15 minutes. Then, add from .5 to 1 tablespoon of salt (depends on you) and the same amount of white sugar (this also depends on your taste).
b. Keep on stirring until the onions are a golden brown.
c. Then, add a heavy half cup of sherry and heavy half cup of dry red wine to deglaze. Stir frequently and cook for about 5 mins.
d. Now add the strained broth to the onions (discard all items in the strainer), add 2 tablespoons of tomato paste and more regular broth or water to make the mixture more “soupy” (if you like a thick onion broth, leave it alone). Simmer for around 30 mins. -
Making the final product
a. Obtain the bread you like and cut it into .5 inch slices (I used French bread. But have used baguettes).
b. Lightly toast and spread the garlic paste over the entire slice for each bowl.
c. Then, cut into bite size squares (around 3//4 to 1 inch). Put aside. I cut them into pieces by personal preference. I don’t like trying to cut the bread with a spoon to get the perfect bite of soup.
d. Ladle the broth/onion mixture into a bowl, add the garlic toast pieces, a good amount of grated Gruyere with about a teaspoon of grated Parmigiano Reggiano.
e. Place each bowl under your broiler or use a searzall torch to melt the cheese. It’s finished when the cheese starts to brown.
f. Serve the goodness.
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