Just for you Jess! This happens to be my wife's favorite soup...
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2 large bunches of broccoli
2 quarts broccoli stock…I use a good chicken and boil the broccoli stems in it till its green
1 yellow onion, small dice
2 oz butter and 1 oz veggie oil
3 oz flour (variable)
2 cups shredded cheddar cheese
1 cup heavy cream
Start by prepping the broccoli. Cut the flowers from the stocks and set them aside. Rough dice the stocks and add to your pot of chicken stock. Bring this to just a boil then reduce to simmer.
In soup pot, melt butter and add oil. Add to this the onion, sweat until translucent. Add the flour to make a roux (see carrot soup recipe…)
Cook the roux to a light brown (not more than flesh tan…really really light.) Add the strained stock slowly (again, see recipe for carrot soup…) and bring up to a boil. Reduce heat and simmer for 20 minutes, stirring often.
Now check the flavor. I like seasoning salt or chicken base and black pepper. Some folks like white pepper…be careful with that stuff, it grabs you by the back of the throat. Once flavor is good, add your green flowers. I like to steam them to almost soft first.
Next, add the heavy cream. Consistency should be a little thinner than you want your final soup to be.
Finally, Remove from direct heat and add your cheese slowly, little by little. It is best to use a wire whip and make sure you have incorporated the entire previous load before adding more.
Serve with a chewy bread or better, grilled cheese on white!
I would do anything for Meatloaf, including that...
The completely under-rated meatloaf. Most folk’s memories are of a thick, crumbly square of overcooked ground chuck. Other’s got the joy of a slimy cube of beef flavored breadcrumbs. To both of you, I am sorry. Give meatloaf another chance and I swear you will fall in love.
This formula has a few tricks up its sleeve. First, it is modeled off a Spanish meatloaf (rice, not bread) so not heavy and bland. Second, it is still going to have the smooth texture of an American meatloaf because we are not going to use rice either! How are we going to fill and bind? Say hello to my little friend Mr. Bulgur Wheat!
You might know him from such treats as Tabbouleh Salad or Moujadara with Burghul, this versatile little fiend is awesome for a hot breakfast cereal as well.
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What you need:
Prepare 1 cup bulgur wheat. To prepare: soak 1 cup bulgur wheat in 1 cup boiling water until absorbed. Squeeze the excess water out. Here is a tip: I like to use the “Near East” brand Tabbouleh salad mix and prepare per box. Even so far as adding the tomato!
3 lbs ground beef, lean
1 large yellow onion, diced
3 large eggs
1/2 cup parsley, chopped
1/8 cup fresh mint, chopped (optional, but be brave)
1/3 cup ketchup
1 dash Tabasco
1 tablespoon lemon juice
1 teaspoon seasoning salt
3/4 teaspoon fresh ground pepper
In a large bowl, mix all ingredients until blended. Simple huh?
Take a small amount (a teaspoon maybe) and make a patty. Does it hold together well? If not, add another egg. Is it wet or slimy? If so, add a little breadcrumb (and I do mean little…). Cook up this little patty in a frying pan and check the seasoning.
When you are happy with the flavor, load this mix into a large loaf pan or a casserole pan and give the top a coat of ketchup. Bake this at 325*f, covered for 45 minutes. Uncover and check temp. Continue uncovered to an internal temp of 160*f
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The best thing is the leftovers. Slice some up and make a sandwich...you have never lived so good!
This formula has a few tricks up its sleeve. First, it is modeled off a Spanish meatloaf (rice, not bread) so not heavy and bland. Second, it is still going to have the smooth texture of an American meatloaf because we are not going to use rice either! How are we going to fill and bind? Say hello to my little friend Mr. Bulgur Wheat!
You might know him from such treats as Tabbouleh Salad or Moujadara with Burghul, this versatile little fiend is awesome for a hot breakfast cereal as well.
----------
What you need:
Prepare 1 cup bulgur wheat. To prepare: soak 1 cup bulgur wheat in 1 cup boiling water until absorbed. Squeeze the excess water out. Here is a tip: I like to use the “Near East” brand Tabbouleh salad mix and prepare per box. Even so far as adding the tomato!
3 lbs ground beef, lean
1 large yellow onion, diced
3 large eggs
1/2 cup parsley, chopped
1/8 cup fresh mint, chopped (optional, but be brave)
1/3 cup ketchup
1 dash Tabasco
1 tablespoon lemon juice
1 teaspoon seasoning salt
3/4 teaspoon fresh ground pepper
In a large bowl, mix all ingredients until blended. Simple huh?
Take a small amount (a teaspoon maybe) and make a patty. Does it hold together well? If not, add another egg. Is it wet or slimy? If so, add a little breadcrumb (and I do mean little…). Cook up this little patty in a frying pan and check the seasoning.
When you are happy with the flavor, load this mix into a large loaf pan or a casserole pan and give the top a coat of ketchup. Bake this at 325*f, covered for 45 minutes. Uncover and check temp. Continue uncovered to an internal temp of 160*f
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The best thing is the leftovers. Slice some up and make a sandwich...you have never lived so good!
