Mushroom Soup
Click on the link for the recipe I re-pinned. I only made super minor modifications
Ingredients:
1 3/4 cups of white button mushrooms, sliced thin
1 3/4 cups of baby portobello mushrooms, sliced thin
1/2 c porcini mushrooms
1/2 c portobello mushrooms (gills removed) diced small
2 tbsp olive oil
2 tbsp butter
6 cloves of garlic, minced
2 Tbsp chopped fresh thyme
2 bay leaves
2 tsp Worcestershire sauce
2 c vegetable stock
2 Tbsp flour dissolved in 2 Tbsp water
2 c half-n-half
Dash of nutmeg
Fresh cracked pepper
Wondra for thickening
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaves and Worcestershire sauce. Cook over medium heat for 6 minutes.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add half-n-half, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper.
BLTA's
I know you probably know how to make a BLT. But I like to put a little twist on all of the sandwiches I make - just so you know I made it :)
Ingredients:
1 lb bacon
4 large leaves of iceberg lettuce
3 lg Roma tomatoes
1 lg avocado
1 tsp lime juice
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/2 tsp oregano
mayonnaise
sea salt & pepper to taste
8 slices multi-grain bread
1. Cook the bacon. I don't know about you but I hate when I bite into a BLT and the bacon all falls out the back. I've seen this technique across the internet for weaving and baking bacon for burgers and so I tried it for our BLT's and it works amazingly well.
Heat the oven to 400 degrees.
Separate bacon into 4 groups of 4 slices. With the four slices stacked on top of each other, cut one third of the bacon off.
Next, line a large aluminum pan (with a lip) with tin foil. Place each of the four bacon slices next to each other. Using the pieces you cut off weave the bacon through, starting by alternating one piece over, one piece under to make a woven piece of bacon the size of your bread. Repeat for each of the 4 bacon groups.
Put the pan in the oven for 20-25 minutes.
2. Slice tomatoes. Sprinkle with fresh sea salt and lemon pepper
3. Peel the avocado and place in a bowl. Mash with a fork until it looks something like a really chunky guacamole. (Simply slicing avocados and adding them to your sandwich will have the same "fall out the back" effect as the bacon and again, I hate that!) Add the lime juice, the garlic powder and salt & pepper to taste.
4. Toast bread.
5. Take the bacon out of the oven and drain on paper towels.
6. Assemble your sandwich by spreading some of the avocado spread on one side of the bread and mayonnaise on the other. Lightly sprinkle oregano on the mayonnaise. Add tomatoes to the avocado side, and lettuce on the mayonnaise side. Place bacon weave on the tomatoes, close the sandwich and cut at an angle (perfect for dipping).
Like I said, I know we can all throw together a BLT. I just like to give mine a little bit of flair!
