That's what I said - you can change the herbs to suit your preference.
I think you need some sort of herb to give the soup/chowder flavour, but the type of herb you use is up to you.
What kinds of herbs do you like to use when you cook potato dishes? Start with herbs you like and then try different ones after awhile.
ehBeth wrote:That's what I said - you can change the herbs to suit your preference.
I think you need some sort of herb to give the soup/chowder flavour, but the type of herb you use is up to you.
What kinds of herbs do you like to use when you cook potato dishes? Start with herbs you like and then try different ones after awhile.
I'm sorry once again.
I must sound stupid now.
Actually I think I will try other herbs though. Because I want to try new flavors. All I cook is Greek food.
panfried monkfish with fingerling potatoes , bok choy and mushroom stirfry
while the monkfish is a pretty ugly looking creature(a huge mouth with a rather small body) it has an excellent taste and texture - not unlike scallops
the panfried variety
That last picture looks extremely tasty, hamburger!
As did your description of your meal!:
panfried monkfish with fingerling potatoes , bok choy and mushroom stirfry
Sigh.
But me, I've been busily gadding about the place today & not
remotely in the mood for a big cooking production. So I've investigated the freezer, looking for an easy way out. And this is tonight's dinner:
A 50/50 combination of Agnalotti with ricotta & spinach & Agnalotti with roast pumpkin & almond. (Using up two lots of left-over packets, rather than opening a brand new one.) Cooked, then tossed in a melted butter "sauce" with chopped garlic chives, chilli flakes & a little salt. With a generous sprinkling of freshly ground pepper, plus toasted pine nuts tossed on top of the lot.
No, I didn't actually make the agnolotti myself. I buy it from a terrific little local company that makes & freezes various pasta products on the premises. Next best thing to home-made. No preservatives or additives of any description!
feels like a frozen package of fish night tonight.
I had chicken noodles last night.
I'm making french onion soup, as, dammit, I deserve some after a bad day at the NFL football thread. 'Course, with my luck, I'll burn the onions..
The recipe is from Fine Cooking, and, as is my way, I'll vary from it.
ingredients
4 Tbs. unsalted butter
6 large yellow onions (about 3-1/4 lb. total), sliced about 1/8 inch thick
Salt and freshly ground black pepper
2 tsp. all-purpose flour
1 cup dry white wine (not oaky), such as Sauvignon Blanc or Pinot Grigio
8 cups homemade chicken or beef broth, or low-salt canned chicken broth
1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine
1 baguette, cut into as many 3/8-inch slices as needed to cover six soup crocks
1-1/2 cups (about 6 oz.) grated Gruyère cheese
how to make
In a large, wide soup pot (at least 4-1/2 qt.), melt the butter over medium heat. Add the onions and season lightly with salt and pepper. (It might seem like you have far too many onions, but they'll cook down to about one-quarter of their original volume.) Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 min.; I like them when they're still a little toothy and haven't yet begun to brown too much.
When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 min. Add the broth, toss in the tied herbs, and bring to a simmer. Season to taste with salt and pepper and simmer for 20 to 30 min. to infuse the broth with onion flavor; the onions should be soft but not falling apart. Remove the herb bundle and taste the soup for seasoning. The soup can be made ahead to this point and then cooled and refrigerated for a few days.
To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F. Bring the soup back to a simmer. Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 min.
Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey.
From Fine Cooking 47, pp. 49-51
hamburger wrote:panfried monkfish with fingerling potatoes , bok choy and mushroom stirfry
while the monkfish is a pretty ugly looking creature(a huge mouth with a rather small body) it has an excellent taste and texture - not unlike scallops
the panfried variety
Monkfish is "poorman's lobster"
I love it, and it is multi-useful.
Tonight is Holiday Lasagna....
Last night, I chopped while entertaining family...made Chicken Soup/Stew from scratch. Boiled the chicken down, added celery, noodles, carrots, broth. Made cornbread. St Pauli's Girl beer.
Tonight, I cooked down bacon for bacon bits, made a pretty salad and seared some chicken breast chunks for a zesty salad. Vito likes cucumber dressing...left over cornbread again...and beer again.
This thread is full of good ideas.
tonight, salmon croquettes.
That's true, Lash, a lotte-a good ideas over the years. (Friend Harvey used to call monkfish 'lotte'.)
Salmon croquettes, hmmm. I used to hate salmon loaf as a child, but I might have a different view now. (Whereas I loved codfish cakes).
Which brings up, Mark Bittman in his 101 appetizers article in this week's NYTimes had a bit on his version of codfish cakes. Too bad I've no link at hand.
Eoe, tell us about your salmon croquettes. I figure what I didn't like was a certain canned salmon taste. But some canned salmon is better than others, I've discovered not so long ago.
Cookies and brownies
I gained 5 pounds this past week
I had lamb soup last night.
Tonight we will have roasted salmon, garlic mashed potatoes, tossed salad with black pumpkin seed oil vinegarette and my son & dil's homemade sourdough bread.
ossobuco wrote:Eoe, tell us about your salmon croquettes. I figure what I didn't like was a certain canned salmon taste. But some canned salmon is better than others, I've discovered not so long ago.
Very simple. I use canned salmon, onion, eggs, pepper, just a touch of salt, a little flour to hold it together and then fry. Easy breezy.
I just had fried rice. HHHHmmmm... delicious.
Thanks, eoe..
Note on the french onion soup - it turned into italian onion soup - I added a cup of chianti instead of sauvignon blanc; ital herbs instead of those called for, some mashed/cut garlic cloves, and parmigiano reggiano instead of gruyere. Ahhhhhhhh.
yesterday's dinner was "leftovers" : pork roast , chicken , potatoe/squash casserole , brussels sprouts , LOTS !!! of gravy and my home-made "herring" salad .
tonight : turkey with all the trimmings including more "herring" salad and also potatoe dumplings
(we still start christmas the german way on christmas night and from there carry on to christmas day :wink: ) .
have agreed that thursday/friday we'll have a BIG chinese take-out from the silver wok - probably will last us three days :wink:
hbg
