Finnish
2 pounds cod (or other white fish)
1 cup milk
1 onion; sliced
1 bay leaf
½ tsp salt
1/8 tsp pepper
3 Tbsp butter
3 Tbsp flour
Dill or parsley; chopped
Source: Catherine
· Cut fish in pieces.
· Place fish in one layer of skillet
· Add milk and water to just cover
· Add onion, bay leaf, salt, and pepper
· Simmer (do not boil) gently until fish flakes easily
· Remove fish and keep warm
· Make a roux with butter and flour cook
· Slowly add fish cooking liquid to roux, whisking.
· Thin sauce (as necessary) with milk
· Add chopped egg to sauce
To Serve:
· Serve sauce over fish
· Garnish with dill or parsley
Showing posts with label Catherine. Show all posts
Showing posts with label Catherine. Show all posts
Tuesday, April 14, 2009
Peanut Soup
1 cup plain peanut butter (no salt or sugar added)
6 cups chicken stock or water
2 Tbsp. butter
1 Onion
½ cup carrot; diced
½ tsp. red pepper flakes
½ green pepper; diced
1 cup peanuts; coarsely ground
½ cup green onion or chives; chopped
¼ cup rice; uncooked
½ cup celery; diced
Source: Catherine
Blend peanut butter and 2 cups of water or broth
Sauté onion in butter
Add carrot and celery and sweat for 10 minutes
Place vegetable mixture, peanut mixture and remaining water or broth in crockpot.
Cook on low for 5-7 hours
Add red pepper flakes, green pepper and peanuts
Cook on low for 1 hour
To Serve:
Garnish with chopped green onion (or chives)
Note, there is no salt in this recipe so you will likely have to add it at the table.
6 cups chicken stock or water
2 Tbsp. butter
1 Onion
½ cup carrot; diced
½ tsp. red pepper flakes
½ green pepper; diced
1 cup peanuts; coarsely ground
½ cup green onion or chives; chopped
¼ cup rice; uncooked
½ cup celery; diced
Source: Catherine
Blend peanut butter and 2 cups of water or broth
Sauté onion in butter
Add carrot and celery and sweat for 10 minutes
Place vegetable mixture, peanut mixture and remaining water or broth in crockpot.
Cook on low for 5-7 hours
Add red pepper flakes, green pepper and peanuts
Cook on low for 1 hour
To Serve:
Garnish with chopped green onion (or chives)
Note, there is no salt in this recipe so you will likely have to add it at the table.
Cream of Red Pepper Soup
1 red bell pepper
Butter
1 cup milk
3 cups chicken stock
Flour
Salt
Pepper
Parsley
1 thumb-sized piece of freshly grated ginger
Source: Catherine
Story and description here Crème Fraiche is NOT fresh cream.
Serves 3 small bowls
½ hour preparation time
Dice pepper
Cook in butter until brown on medium heat
Add milk, chicken stock and grated ginger
If parsley is dried, add it now (to taste)
Season with salt and pepper
Simmer, stirring often
Make a roux of flour and butter (equal parts) and cook.
Mix ½ cup soup into roux.
Re-add roux mixture to soup
Simmer, stirring regularly for 10 minutes
Purée half of soup
To Serve:
Top with chopped parsley
Serve with slices of crusty bread
Butter
1 cup milk
3 cups chicken stock
Flour
Salt
Pepper
Parsley
1 thumb-sized piece of freshly grated ginger
Source: Catherine
Story and description here Crème Fraiche is NOT fresh cream.
Serves 3 small bowls
½ hour preparation time
Dice pepper
Cook in butter until brown on medium heat
Add milk, chicken stock and grated ginger
If parsley is dried, add it now (to taste)
Season with salt and pepper
Simmer, stirring often
Make a roux of flour and butter (equal parts) and cook.
Mix ½ cup soup into roux.
Re-add roux mixture to soup
Simmer, stirring regularly for 10 minutes
Purée half of soup
To Serve:
Top with chopped parsley
Serve with slices of crusty bread
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