Hearty Soups and Stews
The leaves are on the ground and the winds are chilly and
this is the perfect weather for making homemade soups and stews which I believe
are the ultimate comfort food, add a piece of warm bread and butter and this is
simple elegance.
Rachel Ray is the
self-proclaimed queen of "stoups" which are rich soups and thickened to eat like
a stew. In just 30 minutes your family
can have a rich hearty stoup that makes the feasters clean their bowls.
I am a big fan of thick and rich soups and stews. My favorite being potato soup and then beef stew. I found this recipe much like other readers,
searching the web for a twist on the basic!
WOW, this is twice baked potato soup meets ranch dip! The flavors mingle and marry to make a soup
that is thick and each spoonful is an adventure. Serve with a family favorite Katrina’s Bread (recipe
below) and the meal is cheesy, creamy, crunchy and more than comfort food!
I love beef stew, the texture, the richness and the appearance. For years I have made and served mediocre
beef stew, it was OK, but for all the work I was disappointed until I came
across this Tyler Florence recipe. I
must admit this is a weekend meal, it takes about four hours from start to
finish but well worth it! I really enjoy
the horseradish sour cream topping, it steals the show. Don’t take my word for it but try it, there
are many cold weekends ahead of us, there is one just perfect for this stew.
Katrina’s Bread
1 loaf
Italian bread sliced down the middle horizontally
In
measuring cup combine:
1 stick
butter, 1 cup Parmesan cheese, 1 cup salad dressing and 3 tablespoons of your
favorite herbs (these change with the dish and season).
Combine well, spread over bread, place on baking sheet and bake at 400°F for 20 minutes or golden brown.
Remove from oven, cut into pieces and serve warm with stew.
Combine well, spread over bread, place on baking sheet and bake at 400°F for 20 minutes or golden brown.
Remove from oven, cut into pieces and serve warm with stew.
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