Administrators Eric Posted December 16, 2018 Administrators Share Posted December 16, 2018 I just made a pot of Beef & Barley soup. It really hits the spot on a cold evening. I like to use Rotel stewed, diced tomotoes with green Chiles, for a little zip. Good stuff. What are some of your cold weather recipes? 5 2 Link to comment Share on other sites More sharing options...
janice6 Posted December 16, 2018 Share Posted December 16, 2018 I like B&B soup. Lots of crackers so it makes a lump on a table spoon. Mmmmmm. 2 Link to comment Share on other sites More sharing options...
janice6 Posted December 16, 2018 Share Posted December 16, 2018 I just decided that this is going to be a good weekend. I fired up the convection oven and started baking Bacon!!!!!! Bacon is like liquor for the soul, and I'm going to get soused on it. This is a periodic binge I go on. 5 1 Link to comment Share on other sites More sharing options...
pipedreams Posted December 16, 2018 Share Posted December 16, 2018 Good homemade soup is hard to beat on a cold day. I usually make up a batch in the instapot and have enough for several meals. 3 Link to comment Share on other sites More sharing options...
crockett Posted December 16, 2018 Share Posted December 16, 2018 That looks damn good. I'd have some, even in our 70 plus F weather. 3 Link to comment Share on other sites More sharing options...
Zonny Posted December 16, 2018 Share Posted December 16, 2018 My Mom made the best ever beef/veggie soup. I've never been able to duplicate it. 3 Link to comment Share on other sites More sharing options...
janice6 Posted December 16, 2018 Share Posted December 16, 2018 (edited) It started! The first batch of bacon is out of the oven and on buttered slices of Sour Dough Bread sandwiches. I have an oven and am prepared to use it! Almost 3 lbs. to go! Edited December 16, 2018 by janice6 1 Link to comment Share on other sites More sharing options...
Huaco Kid Posted December 16, 2018 Share Posted December 16, 2018 6 minutes ago, Zonny said: I've never been able to duplicate it. We had a great aunt that was the absolute best cook (and baker) ever. Mom confided in us years later, that when Auntie gave you a recipe, she intentionally left out her secret touches. 1 Link to comment Share on other sites More sharing options...
Administrators Eric Posted December 16, 2018 Author Administrators Share Posted December 16, 2018 5 minutes ago, Presguy said: Not necessarily a dinner, but one of my best "stuck in the house cause winter" memories is making Baklava with my ex-gf. Takes lots of time to make, good two person job, cause you get to hang out and goof around while you take turns layering dough and such. That looks really tasty. I'll trade you a bowl of soup for a piece of it. 2 Link to comment Share on other sites More sharing options...
Moshe Posted December 16, 2018 Share Posted December 16, 2018 (edited) Chicken Noodle soup. I like pierogis too. But, good lucking finding them around here. Edited December 16, 2018 by Moshe Link to comment Share on other sites More sharing options...
Moshe Posted December 16, 2018 Share Posted December 16, 2018 Just now, Presguy said: You misspelled matzoh ball. LAMAO. I suppose I did. But, I can't remember the last one I have seen available. We went out of town once, to a much bigger selection. It said "Happy Easter/Passover." Some, Passover, couldn't even find a chop in the place. I got hopeful to find an onion bagel with lochs. No go either. My favorite food bar none/bagels and lochs. 1 Link to comment Share on other sites More sharing options...
Moshe Posted December 16, 2018 Share Posted December 16, 2018 I suppose I should make the natural/shiksha version this week. I kill it, bleed it, gut it, and let it cool over night in the fridge. My wife does the rest. I suppose that beats some goyim morons hopping my fence, stealing two of my hens, and slaughtering a rooster (that one was a pet). The other, they kicked in the wire on the door, I built year ago, and took a breeding rooster and sacrificed it and put it in the yard. I guess I should be happy it wasn't a burning lower letter "t". Link to comment Share on other sites More sharing options...
Mrs.Cicero Posted December 16, 2018 Share Posted December 16, 2018 I just tried the most bizarre soup I've had in awhile - onion, red bell pepper, sweet potato, garlic, fresh ginger, Serrano pepper, hot smoked paprika, thyme, salt, chili powder, curry powder, cumin water, 2 cans of diced maters, an entire cup of sunflower seed butter, kale, all cooked and thrown in the blender, then with cilantro and sunflower seeds for garnish. It was surprisingly tasty. And I should not have been surprised at how spicy it was... I'll be eating this for the rest of the week... Link to comment Share on other sites More sharing options...
tous Posted December 16, 2018 Share Posted December 16, 2018 Eric will make someone a fine wife someday. 2 1 2 Link to comment Share on other sites More sharing options...
Al Czervik Posted December 16, 2018 Share Posted December 16, 2018 Al's go to comfort food when the temperature gets small: Braised oxtail/oxtail stew Green chile Short ribs Osso bucco Barbacoa/beef cheeks Cider braised pork shoulder Tamales Posole Duck ramen or udon Braised lamb shanks Chowdah Tonight, it was my take on Italian wedding soup, with orzo and escarole. 2 Link to comment Share on other sites More sharing options...
Administrators Eric Posted December 16, 2018 Author Administrators Share Posted December 16, 2018 This one is also very tasty, but it has WAY more calories. I don’t make it very often. 3 Link to comment Share on other sites More sharing options...
Moeman Posted December 16, 2018 Share Posted December 16, 2018 Love many soups, warms one up. Also, a baked potato done right and hot bread out of the oven can thaw the cold. 2 Link to comment Share on other sites More sharing options...
Zonny Posted December 16, 2018 Share Posted December 16, 2018 (edited) I think my favorite (okay, other than chile) is potato/bacon. Celery, onion, a little garlic simmered in butter. Add potatoes (sliced/diced) & chicken broth cooked until tender. A can of condensed milk (or half & half). Make a rue and add to thicken. Add the previously cooked (drained & chopped) bacon. Salt and a lot of pepper. YUM!! I also make a mean broccoli/cheddar that's super easy. Edited December 16, 2018 by Zonny 1 Link to comment Share on other sites More sharing options...
Al Czervik Posted December 16, 2018 Share Posted December 16, 2018 Here's one of my recipes. It can be as simple or fancy as you like. This is the recipe for four servings. Sweat 2-3 chopped leeks and 2 large cubed potatoes in the fat of your choice. I generally use duck fat or butter and canola oil. Add a couple of cups of dry white wine (I usually use something like a Pinot Grigio. Don't use anything with oak or really forward like a New Zealand Sauv Blanc), a bay leaf, and stock to just cover the veg. Simmer until the potatoes are soft. Remove the bay leaf and use an immersion blender to puree. Return to a bare simmer and add 4 serving sized cod fillets (you can use any firm white fish) and simmer until just cooked through. Adjust seasoning and serve. It takes maybe 20 minutes start to finish. If you want to jazz it up, add a toasted brioche crouton on top of the fish, sprinkle with some crisped up speck, fried parsley, frizzled leeks, and drizzle with sherry vinegar (or sherry vinegar reduction/syrup), and a nice olive oil. My kids even ask for this soup. 3 Link to comment Share on other sites More sharing options...
Peng Posted December 17, 2018 Share Posted December 17, 2018 Scratch made chicken noodle for me, just finished a vat today. Feeds me for 3-4 days straight. 1 ~7 lb fresh chicken with giblets 2 lb carrots 2 lb celery 1 big ass onion 1 lb old fashioned egg noodles, medium wide garlic / thyme / black peppercorns some "better than bullion paste" to enhance flavor. Throw chicken in 12 qt pot after removing paper bag giblets are in. I may have missed this once. Add pepper, 7-8 garlic cloves, a few carrots and celery, half the onion, bullion. Fill with water. Cook for 2 hours, remove chicken and shred meat, add bones back in stock Cook 4 more hours with last onion half. Strain stock, add veggies. Season to taste, add thyme and noodles. Yum. 1 1 Link to comment Share on other sites More sharing options...
crockett Posted December 17, 2018 Share Posted December 17, 2018 (edited) I just remembered a cold weather meal that I used to make back in the day. Cheesy leek soup. 4 large leeks 1 small onion 1.5 lb ground pork 2 sticks of cream cheese 1 quart of vegetable broth 1 garlic clove lots of black pepper cayenne pepper salt chives vegetable oil flour Sear meat, add minced onion, take out, make roux, add broth, add everything else but cheese, simmer for 25 min, take off heat, add room temp cheese, stir, add chives. Goes well with baguette and a dry white wine. Edited December 18, 2018 by crockett 1 Link to comment Share on other sites More sharing options...
Scwine Posted December 18, 2018 Share Posted December 18, 2018 Besides chili, I make this Pozole recipe quite often. I revamped the recipe to 5 lbs of pork, 60-80 oz. of hominy, and pretty much double everything else. Yummy. Just made a big pot yesterday. https://www.geniuskitchen.com/recipe/authentic-mexican-pozole-196233 2 1 Link to comment Share on other sites More sharing options...
Al Czervik Posted December 18, 2018 Share Posted December 18, 2018 1 hour ago, Scwine said: Besides chili, I make this Pozole recipe quite often. I revamped the recipe to 5 lbs of pork, 60-80 oz. of hominy, and pretty much double everything else. Yummy. Just made a big pot yesterday. https://www.geniuskitchen.com/recipe/authentic-mexican-pozole-196233 Making hominy instead of canned takes it to a whole new level. 1 Link to comment Share on other sites More sharing options...
Scwine Posted December 18, 2018 Share Posted December 18, 2018 33 minutes ago, Al Czervik said: Making hominy instead of canned takes it to a whole new level. Interesting. I had to Google that. Never knew how it was made. 1 Link to comment Share on other sites More sharing options...
Al Czervik Posted December 18, 2018 Share Posted December 18, 2018 28 minutes ago, Scwine said: Interesting. I had to Google that. Never knew how it was made. It is simple to make. You can get calcium hydroxide, or "cal" at any Mexican/Hispanic market. Link to comment Share on other sites More sharing options...
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