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FOOD & WINE DISCUSSION

Sophie

POSTED: Sat, 09/12/2009 - 2:21pm

Soup Course

Now that fall and cooler temps are coming, the time for delicious soups is here! Last night, I made Ina Garten's Roasted Tomato-Basil Soup and it was fabulous! The ingredients are in keeping with our healthful French tastes! It is a very good soup for right now, with the last of good summer tomatoes and basil still available.

ella713

POSTED: Tue, 05/18/2010 - 10:42am Soups I was feeling adventrous last night and used my leftover roasted chicken and made a great chicken soup with carrots and leeks! It turned out so well! I paired it with some really crusty Rosemary Garlic bread and had a great dinner.

frenchy

POSTED: Fri, 05/21/2010 - 7:35pm Flu buster/Immune Soup Your roasted chicken leftovers reminded me of a soup I made that was the ultimate flu buster. I use it to boost my immune system. Roasted chicken, chicken stock, sauteed onions and garlic, fresh spinach, and the kicker is grated fresh ginger root. I put in about a half cup of orzo pasta and let it simmer until the pasta is done and oh is it good. Serve with toasted chiabatta bread and fresh sliced campari tomatoes, olive oil and torn basil. Enjoy.

Val	POSTED: Mon, 09/21/2009 - 8:50pm Sauvignon Blanc Soups don't usually call for wine, another liquid, but tomatoes and sauvignon blanc...YES.

sn0wwhite

POSTED: Wed, 09/23/2009 - 9:53am Food Mill Follow Up Question Thanks, Sophie, for the great explanation of the food mill! I have been curious about that. But now I have another question, a cookbook I read (I forget which one) suggested using a food mill as a way to mash potatoes. Is that advisable and easier or better than just using a potato masher?

frenchy

POSTED: Wed, 09/23/2009 - 5:15pm No A food mill will make your potatoes gummy. For a creamy texture on potaotes you need what is called a potato ricer.

sn0wwhite

POSTED: Thu, 09/24/2009 - 10:49am Oh dear... I need to find a tutor or a book just for kitchen gadgets! lol

Mrs Ribbity

POSTED: Sun, 09/27/2009 - 9:30am Kitchen Gadget Tips We're in the same boat. I am clueless as to the best ways of using kitchen tools. Then I found a magazine in 2007 that is full of kitchen tips. It is from the editors of Martha Stewart Living and titled "Good Things for the Kitchen." It has ways to peel tomatoes and peaches, storing your own chicken stock, basic chopping, and much more. Here is her website: http://www.marthastewart.com/

Marilyn

POSTED: Sun, 09/27/2009 - 11:29am Website Have had a quick look and it looks quite interesting. Will have a better look later.

Marilyn

POSTED: Sun, 09/27/2009 - 11:29am Website Have had a quick look and it looks quite interesting. Will have a better look later.

Marilyn

POSTED: Sun, 09/27/2009 - 11:28am Website Have had a quick look and it looks quite interesting. Will have a better look later.

frenchy

POSTED: Thu, 09/24/2009 - 5:59pm I'm your girl! Ask me anything!

Marilyn

POSTED: Thu, 09/24/2009 - 2:39pm Soups I've been on a cookery demo today and got new soup recipes. Went shopping after and bought the ingredients to make one for the freezer. Celery. Apple & Cheese. It was scrummy. Marilyn

Vintage1944

POSTED: Thu, 09/24/2009 - 3:45pm Hi I'll be by for a bowl.;))

Marilyn

POSTED: Thu, 09/24/2009 - 4:13pm Welcome You're very welcome. Will get the coffee on, but hurry up as it's nearly my bedtime!!!. Marilyn

Vintage1944

POSTED: Thu, 09/24/2009 - 4:34pm LOL If I could be I would be.Jean

frenchy

POSTED: Tue, 09/15/2009 - 4:46pm Answer In answer to the question I have used both since I have a food mill the blade with the bigger holes gives a chunkier texture. The blender works great when you want a silkier texture and you can take it one step further by straining the mixture and heating before serving. Hope this helps.

Lila	POSTED: Tue, 09/15/2009 - 6:48pm Thanks! Thank you Frenchy. I really appreciate the answer! I guess I should try to experiment a bit too. Hope you are having a wonderful day :)

frenchy

POSTED: Sat, 09/19/2009 - 6:40am Merci Thank you Lila. I hope you are having a wonderful weekend.

Vintage1944

POSTED: Sat, 09/19/2009 - 8:10am I am wondering... How are you ?Jean

frenchy

POSTED: Sat, 09/19/2009 - 9:54am Quite fine I am doing better. I seem to be more tired than before but that's ok. I'll get back to full strength. How are you? I am taking advantage of hubby gone to guitar lesson and cleaning the house. Amazing how much one gets done when no one is underfoot! I'm taking a break while the floors dry, then a spot of lunch and off to clean the bathroom and bedrooms...maybe when all is done I will pop in Thomas Crown Affair and disappear to my island! Want to come?

Vintage1944

POSTED: Sat, 09/19/2009 - 10:34am YES Pop in the DVD and sit back.Glad to know you are better.Your strength will return.Jean

frenchy

POSTED: Sat, 09/19/2009 - 11:19am Two rooms to go and I am off to play with Pierce...ok...and Rene too.

Vintage1944

POSTED: Sat, 09/19/2009 - 12:05pm Well earned treat!! Enjoy it and I will walk about filled with envy at work.Pierce...mmmmmmmmmmm.:))

valerie51

POSTED: Sun, 09/20/2009 - 9:26pm minestrone Hello everyone! My fiance loves minestrone and yet I can't find a recipe that looks "authentic". I made one years ago and it was well liked...but can't find a recipe now. The one I made had smoked sausage for the meat, beans, vegetables, and pasta. Any help would be appreciated. ~val~

Vintage1944

POSTED: Mon, 09/21/2009 - 7:19pm There you are!! Wondered where you went.

Vintage1944

POSTED: Mon, 09/21/2009 - 7:24pm AARGH I typed you a whole chatty answer and that's all that showed up.Strange.....Try Twelve Months of Monatery Soups by Brother Victor-Antoine d'Avila -Latourette.I love his name.There are 4 reciepes in the book and meat could easily added to them.Try the library for a copy.Otherwise I will type them out here for you.Nice to see you posting again.Jean

valerie51

POSTED: Mon, 09/21/2009 - 8:28pm Thanks Jean I'm glad I was missed:). I've been enrolling in online college, believe it or not, to become a paralegal. I start class on October 5...I'm excited, but scared! And I will look in the library...our library has hundreds of cookboos...and they can interloan anything I request. Thank you very much. I've spent alot of today reading all the new posts...there are lots of new people here...hi everyone!

Vintage1944

POSTED: Tue, 09/22/2009 - 5:53pm Valerie Congratulations.That is great news.Paralegal sounds like it is a really interesting career choice.WE will all pull for you. Jean

valerie51

POSTED: Mon, 09/21/2009 - 8:28pm well cookboos might work if it were Halloween...but I did mean cookbooks!!!

Vintage1944

POSTED: Tue, 09/22/2009 - 5:51pm Boo You gave me a giggle.LOL Jean

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