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Recipes
Baby Blue Salad
By Thom7747
For ease, make the Sweet-and-Spicy Pecans and Balsamic Vinaigrette ahead of time
- 1 (5-ounce) bag mixed spring salad greens
- 2 ounces crumbled blue cheese
- 1 orange, peeled and sectioned
- 1/2 pint fresh strawberries, quartered
- 1/2 cup Sweet-and-Spicy Pecans (recipe follows)
- Balsamic Vinaigrette (recipe follows)
Swiss Steak
By Thom7747
Preheat the oven to 325 degrees F
- 2 pounds beef bottom round, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil or bacon drippings
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
Cauliflower Cheese Soup
By Thom7747
I have been remiss. It’s not that I haven’t been cooking, or writing, or even photographing
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 slices thick, center cut bacon, thinly sliced
- 2 large onions, finely chopped
- 1 teaspoon Gentleman’s Relish
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh sage leaves
- 1 large cauliflower
- salt and pepper
- 8 cups chicken stock
- 1 loaf, rustic sourdough bread cut into 1/2 ” slices
- Fresh rosemary
- 1/2 pound Stilton cheese
Pot Au Feu by Hubert Keller
By Thom7747
Simmer beef broth in a large stockpot
- 4 cups beef broth
- 2 beef marrow bones, center cut
- 1 pound beef short ribs
- 1 beef shank, bone-in, approx. 4 inches long
- 3 pounds sirloin tip beef roast,
- 1 leek
- 1 sprig parsley
- 1 sprig thyme
- 1 bay leaf
- 2 celery stalks, cut into 2-inch pieces
- 1 onion, peeled
- 5 cloves
- 2 carrots, cut into 2-inch pieces
- 1 parsnip, peeled
- 1 garlic cloves, peeled
- 1/4 head of cabbage
- 1/2 lb. mixed potatoes (purple, red, yellow)
- 1/4 cup chives, chopped
All Beef Texas Chili
By Thom7747
No Texan worth his or her ten-gallon hat would put beans in chili
- 1/3 cup corn oil
- 6 pounds beef chuck, in ½-inch cubes
- 1 cup minced onion
- 1/3 cup minced garlic
- 3 cups beef broth
- 3 cups flat beer
- 1 1/2 cups water
- 1/4 cup chili powder or more, to taste
- 6 pounds tomatoes, canned, drained and chopped
- 1/3 cup tomato paste
- 1 1/2 tablespoons minced fresh oregano
- 3 tablespoons cumin seed
- Salt, to taste
- Cayenne pepper, to taste
- Masa harina or cornmeal, if needed
Red Cabbage with Apples
By Thom7747
In a Dutch oven, toss cabbage, apples and onion
- 1 medium head red cabbage, cored and sliced
- 2 large tart apples, peeled and sliced
- 1 medium sweet onion, sliced and separated into rings
- 1 1/2 cups water
- 1 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon butter
- 1 teaspoon salt
- 6 whole peppercorns
- 2 whole allspice
- 2 whole cloves
- 1 bay leaf
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Easy Tomato Soup & Grilled Cheese Croutons
By Thom7747
Directions In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat
- 3 tablespoons good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons (see below)
Caribbean Beef Stew
By Thom7747
This Caribbean Beef Stew is perfect for cool weather
- 3 sprigs thyme, leaves stripped and chopped
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground white pepper
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 1 pound Yukon gold potatoes, peeled and quartered
- 1 medium onion, roughly chopped
- 3 medium carrots, cut crosswise into thirds
- 3 stalks celery, chopped
- 1 1-inch piece ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
- 2 teaspoons Worcestershire sauce
- 1 10-ounce can Mexican-style diced tomatoes with green chiles
- 4 scallions, sliced (optional)
- Hot sauce, for serving (optional)
Amish Chicken Soup with Cheese
By Thom7747
This thick, creamy soup is made by adding egg noodles, chicken and vegetables to cheese soup, which is then fortifi...
- 10 3/4 oz can cheddar cheese soup
- 1 1/2 cups water
- 1 tablespoon butter
- 1 carrot, finely chopped
- Handful broccoli, chopped
- 8 oz chicken, cooked and chopped
- 6 oz wide egg noodles
- 1 cup milk
Fried Sun-Dried Tomatoes
By Thom7747
Recipe from GOURMED www.gourmed
- 2/3 cup beer
- 1 cup all-purpose flour
- 1/3 cup finely chopped onion
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fennel fronds plus tender stalks, or fresh dill
- 1/4 cup grated hard myzithra, kefalotyri or pecorino Romano cheese (optional)
- Salt and freshly ground black pepper
- Olive oil and safflower oil for frying
- 12 oil-packed sun-dried tomatoes, drained on paper towels