I wasn’t expecting to like these so much, but I did! The buttermilk tang was yummy, and it was just an excuse to eat a big biscuit for dinner. I was craving some gravy or a fried egg to go with them. They are tender and soft but crunchy on top. I served with balsamic brown butter roasted asparagus. I added sugar when I saw that the King Arthur recipe used sugar.
A delicious Valentine’s day meal! It is important to thicken the soup before adding the fish. I couldn’t get the soup to thicken after adding the fish because I didn’t want the fish to overcook. So after we ate, I strained out the fish and veggies, and boiled/simmered the liquid until it thickened. I added extra cream but eventually I cheated and added a cornstarch/water mix. I think the standard equal fat to flour ratio isn’t enough to make a thickened creamy soup. So next time I will add more flour. I used carrot, celery, onion sautéed in a mix of bacon fat and butter. I added garlic and thyme. I used about 4 ish cups of seafood stock, a healthy splash of wine, and maybe 1 cup of cream/milk. I stirred in a can of fire roasted diced tomatoes and diced roasted russet potatoes. I though roasting them would make me like potatoes in my soup more, but I ended up picking them out. Nothing was wrong with them, I would just rather eat the other stuff. The fish I used was diced cod, small scallops, and minced clams with their juice. I got about 1/2 lb of each. I lightly sautéed the cod in butter but that step isn’t really necessary. I garnished with minced green onions and diced bacon.
My stock was made a while ago and frozen. I used lobster shells and shrimp shells, along with leftover veggies.
I love this soup! I made a version a while ago with beer and mini cheeseburger patties, but this one is better. It is less bitter because I used 1/3 ish cup beer and sautéed an apple with the onion, carrot, and celery. To make five servings (3 for me, 2 for Jacob) I used 3 cups chicken stock, 1 ish cup mixed cream and 2% milk, and 9 oz shredded cheese. I used two kinds of cheddar and smoked gouda. I referred to the recipes from the previous broccoli cheddar soup as well as some new ones. I also added worschestershire sauce, garlic, thyme, and red pepper flakes. I used a butt load of seasoned pepper too. I used about 3 tbsp mixed bacon fat and butter and 3 tbsp ish of flour. The soup didn’t thicken up as much as I wanted, and I was in a time crunch, so the first helpings were a little thin. I simmered the soup while we were eating so the leftovers were a little thicker. The soup after 30 ish minutes of simmering is the perfect consistency! I used 1 smallish head of broccoli, steamed in the microwave for 2-3 minutes. I put the broccoli in a glass bowl with a splash of water, and covered with plastic wrap. It would be cool to add roasted broccoli. In small pieces of course!
To create the perfect shape for sandwich slices, the author suggests doubling the recipe and splitting it into thirds. I adapted by making 1/3 of the doubled recipe. The bread has a good texture and tastes great. And it’s a decent sandwich size!
Here are the measurements.
- 1 1/3 cup warm water
- 1 1/2 tsp yeast
- 3.5 cups bread flour
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 2 tsp salt
- Egg, beaten with splash of water
My first attempt at this bread was a flop. The bread flattened into a funky disk and I was way bummed. My mistake was probably halving the recipe. This time, I used a slightly different recipe and made the whole thing. The leftover batter lasts in the fridge for a week. I used my mini muffin tin, and filled each tin about 2/3-3/4 of the way. They puffed like crazy! The crust was a little crunchier than the famous cheese rolls, but that might have been because I put the mini muffin tin on my hot baking stone. The inside was chewy and delicious.
I wasn’t sure if I would like chunks of pork shoulder in my chili, but they were so tender and tasty and they shredded easily with my fork. The 2+ hour braise is essential. I didn’t add the canned beans until the end, so they wouldn’t get mushy. I changed the recipe a little to fit what was available. I used bacon fat, 1 onion, 1 anaheim pepper, 1 chipotle in adobo, 3 cloves garlic, one toasted dried chile pepper (ground in the food processor), t tbsp each of chili powder, oregano, cumin. I used most of a bottle of beer, 1 can fire roasted diced tomatoes, 1 can black beans, 1 1/2 ish pork shoulder (before trimming the fat), and 2-3 cups chicken stock. I stirred in 2 tbsp ish corn meal and 2 tbsp ish water. It made enough chili for 9 ladles. 1 serving is 1.5-2 ladles.
I served with cheddar cheese, green onions, sour cream, and pan de quejo bread.