To fuck or to cook?

[Did you just call me Coltrane?]

I vote for fucking.

[Atticus Grinch]

Originally posted by Did you just call me Coltrane?
I vote for fucking.

If used as v.i., strongly concur. If not, you might want to know what the d.o. is first. Of course, with certain vegetables it may not matter to the female contingent, and with certain FBers it may not matter to the Shape Shifter contingent.

[Shape Shifter]

Originally posted by Atticus Grinch
If used as v.i., strongly concur. If not, you might want to know what the d.o. is first. Of course, with certain vegetables it may not matter to the female contingent, and with certain FBers it may not matter to the Shape Shifter contingent.

I don't get it, but I bet if I did, this would be funny.

[Fugee]

Originally posted by Did you just call me Coltrane?
I vote for fucking.

You have to eat every once in a while to keep up your strength.

[nononono]

Originally posted by Fugee
You have to eat every once in a while to keep up your strength.

Maybe, but you don't have to cook. I vote with Coltrane.

[Hank Chinaski]

[notcasesensitive]

Was very yummy last night. Here is the recipe (if you want it beefy, use beef broth instead) - the broth was remarkably similar to normal FO using some of the boxed vege- broth bought from your friendly Ralph's. Key is apparently the carmelizing of the onions...

2 Tbsp unsalted butter
1 Tbsp vegetable oil
5 large onions thinly sliced (I think this is a bit much on the onions. We halved the recipe and 2 large onions was a substantial amount of onions)
3 cloves garlic minced
1/2 tsp salt
2 Tbsp all-purpose flour
6 cups roasted or low-sodium vegetable broth
1/3 cup dry sherry
1 tsp dijon mustard
1 tsp sherry vinegar
sourdough bread, toasted
2/3 cup shredded Jarlsberg or Gruyere cheese

1. Heat butter and oil in large saucepan over medium heat; add onions, garlic and salt and cook 5 minutes, stirring often. Reduce heat to very low and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.

2. Stir in flour and cook 3-4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.

3. Preheat broiler. Ladle soup into heatproof bowls. Top each with a slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1-2 minutes.

Thanks, Vegetarian Times magazine!

BTW, this recipe makes 6 servings, and here is the nutritional info (per serving):

279 Cal., 9G Protein, 10.5G Total Fat (4.5G Sat. Fat), 39G Carb.; 18MG Chol., 794MG Sod., 5G Fiber, 7G Sugars

(compared to restaurant variety, which is up to 39G Fat per serving).

Not great for you, but not so bad either. Low-fat Jarlsberg would probably bring down the fat content a bit as well.

[Replaced_Texan]

Originally posted by notcasesensitive
So Mr Man and I are in the market for some good vegetarian soup recipes. Anyone have any that they would like to share? We already have a french onion and a minestrone that we intend to try. We're pretending it is winter here.

Brrr.

It's not a wintery soup, but ya'll are just in pretend winter. I'll get ya'll my brother's gazpacho recipe and ya'll will be the most sought after dinner party hosts in all of LA.

[notcasesensitive]

Originally posted by Replaced_Texan
It's not a wintery soup, but ya'll are just in pretend winter. I'll get ya'll my brother's gazpacho recipe and ya'll will be the most sought after dinner party hosts in all of LA.

Excellent! I love the gazpacho...

[Captain]

Originally posted by Replaced_Texan
It's not a wintery soup, but ya'll are just in pretend winter. I'll get ya'll my brother's gazpacho recipe and ya'll will be the most sought after dinner party hosts in all of LA.

Lentil Soup.

A bunch of lentils, dried, and boiled up.

All the leftover vegetables in the refrigerator, as well as any potatos and onions in the cabinet.

A dash of vinegar and as much pepper as you can grind in about 3-4 minutes.

[taxwonk]

Originally posted by Captain
Lentil Soup.

A bunch of lentils, dried, and boiled up.

All the leftover vegetables in the refrigerator, as well as any potatos and onions in the cabinet.

A dash of vinegar and as much pepper as you can grind in about 3-4 minutes.

You forgot the thyme, bay leaf, and the cup of sherry or white wine. But other than that, that's pretty much the recipe.

[Captain]

Originally posted by taxwonk
You forgot the thyme, bay leaf, and the cup of sherry or white wine. But other than that, that's pretty much the recipe.

Ah, yes. You should also throw in anything that is dried, green, and old in your spice cabinet and anything in your liquor cabinet you don't have a desire to drink yourself.

And that is my full recipe. It clears the larder for the fresh things that come in spring.

[notcasesensitive]

Originally posted by Captain
Ah, yes. You should also throw in anything that is dried, green, and old in your spice cabinet and anything in your liquor cabinet you don't have a desire to drink yourself.

And that is my full recipe. It clears the larder for the fresh things that come in spring.

I no likely the lentils so much. Same goes for split pea soup (same thing?). I did find some excellent canned, pre-cooked white beans that are now used as a staple on our soup endeavors. Like the beans in Campbell's Bean With Bacon (my all time favorite soup when I was a kid), but without the "bacon". They were quite tasty in the tomato/white bean/grated parmasian soup we had yesterday during the deluge. Wintery hot soup goodness.

[notcasesensitive]

You all totally don't care, but the vege- minestrone worked out quite well too. I think one of the secrets that I found in the Williams-Sonoma cookbook that I have is the inclusion of a couple of tablespoons of balsamic vinegar. Yum-Me. And I cannot recommend strongly enough getting some of the boxed vege- broth (available both at Ralph's and Whole Foods here) as a starting point for any vegetable-based soups you make. No more boullion crap for me ever again.

For the minestrone, I added a can of diced tomatoes and a can of white beans, along with chopped veges (onions, broccoli, potatoes, leeks and zucchini), garlic, balsamic, oregano, basil and fresh pepper. Plus pasta 10 minutes before serving and a bit of grated parmesian at the end.

[ltl/fb]

Originally posted by notcasesensitive
You all totally don't care, but the vege- minestrone worked out quite well too. I think one of the secrets that I found in the Williams-Sonoma cookbook that I have is the inclusion of a couple of tablespoons of balsamic vinegar. Yum-Me. And I cannot recommend strongly enough getting some of the boxed vege- broth (available both at Ralph's and Whole Foods here) as a starting point for any vegetable-based soups you make. No more boullion crap for me ever again.

For the minestrone, I added a can of diced tomatoes and a can of white beans, along with chopped veges (onions, broccoli, potatoes, leeks and zucchini), garlic, balsamic, oregano, basil and fresh pepper. Plus pasta 10 minutes before serving and a bit of grated parmesian at the end.

If you get through the whole parmesan, it's nice to use the rind in soup (kinda like a bay leaf -- cook with it in, and then pull it out and toss it before serving).