monavano

Lucky dogs!! I thought I treated mine, too!

Have you tried the recipe in the Les Halles cookbook? It's excellent. We add cream at the end, and a little white wine instead of the sherry. My husband also prefers to have mushroom slices in the soup, so I use a very large teaball, and put extra (additional) mushroom slices in it. Then I pull it out, puree the rest of the soup, and add the mushrooms back in. We love it. ← ditto on this recipe llc45. i made it with creminis instead of white buttons. neither johnnybird nor i are big mushroom fans but loved this recipe. ← Another excellent recipe for a creamless mushroom soup that I was just referring to in another thread is the wild mushroom soup in Rosso and Lukins "New Basics Cookbook". It is mostly button mushrooms but a small amount of dried wild mushrooms. Other ingredients are leeks, chicken and beef stock and Madeira. Creme fraiche and chopped chives for a garnish. I *always* get requests for this recipe when I make it and it is now the soup I make almost every Thanksgiving although I like to switch it up now and then although I think my family and friends are disappointed when I don't make it. It's worth going to the library to get a copy of the recipe! ← Thank you all so much for the recommendations. I love mushroom soup and have tried many recipes over the years with no wow factor. I checked out Les Halles and it seems well worth buying. Especially since I have a major crush on Anthony Bourdain . Sshhh - Don't tell my husband. Plus, as luck would have it, I pulled out my Silver Palate Cookbook and found the wild mushroom soup recipe. Will let you know how I make out. ← 3rd. 4th and 5th Tony Bourdain's simple and delicious mushroom soup. BTW, for his French onion soup, the addition of balsamic vinegar in lieu of wine is brilliant.

At Kingstowne I picked up: a dozen ears of corn for $3.50 field tomatoes (no bulk or seconds tho) ice cream from Middleburg zucchini and squash apple cider At a truly bustling Old Town Market today: Lapsang Souchong tea, because I want to cook with it Sweets from Maribeth's Bakery (pic) shitake mushrooms

Break them into various size pieces and store in freezer. Pull one or two out when making soups and sauces. They add amazing flavor! ps...good price on those too!

This morning we had egg sandwiches at a little sandwich shop.

I put the cheese inside this time...I like these peppers much better that bell peppers, less pepper more stuffing tracey ← Totally on board with that! Last night's dinner probably should go in the "Regrettable" category, but it tasted really good when your in the mood for comfort food. Tuna melts with Zesties fries.

Rooftop, I love stuffed cubanell peppers. I haven't made this in a long while, but I used to stuff them with HOT sausage, cook in marinara and finish under the broiler with mozzarella.

What a truly beautiful meal. It's so Joy Luck Club .

Beautiful pie and cake, Suzilightning. This morning I was in a savory mood and a had of rappini looked pretty good. Rappini and Kielbasa.

Gorgeous, Bruce!!! I've never had bahn mi in my life , but I'm certainly tempted. Not from last night, but from last weekend - a coconut chicken curry, where the chicken was first marinated in a mixture of rum, garlic and lemongrass. Recipe here. It was supposed to be served with rice, but we didn't have any, so we had it with quinoa instead. Very nice, and not too spicy (I'm Estonian, after all )! ← I love the idea of serving it with quinoa. It's such an underutilized grain and so good for you too.

23 quart Le Creuset? Am. so. jealous. I think wine goes well with and in soup. I'm going to try out the garlic and ginger additions to. Sounds like it would cures what ails you.

Caldo Verde is Portuguese kale soup. It's simple, yet hearty and delicious. My recipe is inspired byEmeril's , who's show first enlightened me to this dish.

Kale has been around all summer but I felt the urge to make Caldo Verde when I saw it at the market last week. I made it with kielbasa too (shhhhhh! ). The cheddar corn chowder is inspired by Ina Garten's recipe, to which I change up a couple of things. Shredded cheddar is added at the end, just to gild the lilly a bit!

My kitchen looks far worse than that at times even after my best efforts not to use every pot and pan in the place. I loved your fridge, freezer and pantry pics. I thought you were going to pull the Lindbergh baby out at some point! Loving the blog.

Stuff with mascarpone cheese and wrap with proscuitto. Moroccan chicken with dates.

I love soup! I could exist on it! Here's a few to start off: Caldo Verde Cream of Mushroom Cheddar Corn Chowder Asparagus soup with seared scallops and basil oil

One of my most requested recipes is based on "Wild Mushroom Soup w/Madeira" from the "New Basics Cookbook" by Rosso and Lukins. A recipe has to be very good for me to repeat it and this is the soup I usually make at Thanksgiving upon popular request. The use of 1 lb of regular button mushrooms along with 1 oz of reconstituted dried wild mushrooms (they suggest morels; I use porcini) makes an incredible non-cream based mushroom soup. Well, good beef and chicken stock (50:50) also helps in this case along with sauteed leeks and onions and Madeira. A small amount of flour is also added to the leeks and onions towards the end after sauteeing them in butter. The creme fraiche garnish they suggest is wonderful with it as well. Love the mushroom dust ideas; thanks for posting those! ← I think mushrooms and wine marry well. I made a mushroom soup with dried Polish borowik mushrooms, and regular white mushrooms. I added sherry that I had on hand. Recipe here. I go to the same Costco (love it!) and I'm going to pick it those mushrooms.

Patatas Bravas: My Version (or..what to do with those leftover mashed potatoes) Here is a very simple potato pancake recipe which was inspired by the Spanish dish: patatas bravas. My favorite version of patatas bravas was served with a saffron aioli, and here I try to playfully recapture the essence of the dish with simple ordinary leftover smashed potatoes. 2 c smashed potatoes 1/2 c AP flour 1 T baking powder 1 T dried thyme 2 eggs salt to taste pepper to taste 6 T mayonaise 1/2 tsp paprika saffron pinch 1/2 lemon, zest and juice 1 garlic clove 3 T oil for frying To 2 cups of smashed potatoes, I added 1/3 cup of flour, 1 tablespoon of baking powder, a tablespoon of dried thyme, 2 eggs and some kosher salt. Stir until all ingredients are incorporated. I dropped 2 large tablespoon dollops into a medium high pan with 3 tablespoons of hot vegetable oil. After the first side browned nicely and the potatoes set, I turned and browned the other side. The potato pancakes were placed on a paper towel to drain. For the aioli, I added to my mini food processor: 6 tablespoons of mayonnaise, 1/2 teaspoon paprika, a pinch of saffron, 1/2 zested lemon, juice from 1/2 lemon and one clove garlic. I blended until it was a smooth paste and added salt to taste. *note* this is more of a method than a recipe-you may alter the amounts to get your batter just right. Keywords: Side, Vegetarian, Spanish/Portugese, Appetizer, Lunch, Easy, Dinner, Potatoes, Condiment ( RG2036 )

Thanks Ce'nedra! I can get the recipe for the meatloaf up too. Meanwhile, I got the pork with plum sauce posted here.

I made the plum sauce 2 days before actually, because I had to use up my prune plums lest they shrivel into an actual prunes! It was easy and I will post the recipe soon. The pork was supposed to be made on the grill but the flame adjustment was wildly out of control as the poor gas grill is dying a slow rusty death. I put the pork chops under the broiler for about 5 minutes each side, then left them in the oven at 425 degrees until they internally measured 145 degrees. Then rested them for 8 min. The butternut squash was peeled, seeded and cubed. I put it in foil with s/p and a little butter. It was wrapped tight and sat on the top rack of the grill for 20 min or so. Same with the corn.

My family is the same way and I too just suck it up and turn the poor things into shoe leather. They love it, so that's all that matters. For some reason, I'm the only one who's gone to the dark side and like my meat a bit bloody

Thanks! Stuffing would make this the perfect fall meal, actually. I was using up things I'd bought from the farmers markets; prune plums for the sauce, butternut squash and not seen was white corn which had to get eaten. Next time I definitely will do a savory stuffing to compliment the meal.

Everyone's food looks so good. That brick food warmer/herb holder is a very unique presentation. Last night was boneless pork chop with a plum, rosemary and sage sauce. Roasted butternut squash.

Well if you go to the previous year's Food and Wine Best New Chefs issue, you'll see we have another gem; Cathal Armstrong of Restaurant Eve. Eve has a Bistro and a Tasting Room. Top notch. They also own the PX, a cocktail lounge a a few blocks away. Both are in Old Town Alexandria which is 8 miles south of DC along the Potomac River. http://www.foodandwine.com/bestnewchefs/?y...EA825EB6A24DE33 http://restauranteve.com/

How long is your layover?I'm assuming you'll have a car. Near the mall there is Cafe du Parc in the Willard Intercontinental Hotel, and Occidental Grill. Both nice for lunch and have outdoor seating should the weather still be nice. In DC, you could be in shorts til Thanksgiving, so you never know.