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Anyone save old Gourmet mags?

Risottogirl's picture

I don't because I thought everything is on Epicurious.


I have a note in an old datebook about a Carrot Jalapeno soup I made and it was supposedly from the December issue of Gourmet - 2005, I think.


It isn't showing up on Epi so either my note is wrong or I am ridiculously search impaired.


Anyone? TIA :)


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

SquarePeg's picture

(post #66838, reply #1 of 9)

Can't find that one, but here's a couple:


carrot-jalapeno soup
an original recipe by rachelle

4 slices bacon
6 carrots, chopped
1 onion, chopped
1 jalepeno, chopped
2 cloves garlic, minced
5 cups water
1 teaspoon chicken bouillon
1 teaspoon salt
1/4 teaspoon pepper
heaping 1/2 cup cheddar or pepperjack cheese
1/4 cup cream

(don't waste your time chopping your veggies perfectly. they all get blended up in the end anyway. take liberty to make big ugly dices!)
saute bacon in a stockpot until crisp. add carrots, onion and jalapeno, cook for five minutes. add water, garlic, bouillon, salt and pepper. bring to a boil then simmer for 20 minutes. process in two batches in blender until smooth. pour back into stockpot and add cheese and cream.

*using 1 jalapeno (even deseeded) makes this too spicy for my 3 year old. i can use about a quarter jalapeno.
*you can sub 1/2 cup half and half or milk for the cream, and increase cheese to 2/3 cup.
*see this recipe for how to make a cute heart in this soup using cream.


 


Carrot jalapeno soup




  • 3 slices bacon, cut crosswise into ¼ pieces
  • 2 cups chopped carrots, about 5
  • ¾ cup chopped onion, 1 medium
  • ½ cup chopped celery (1 rib)
  • 1 to 2 jalapeno chillies, seeded and finely chopped
  • 1 ½ tsp chopped garlic, 2 cloves
  • 1/8 to ¼ tsp crushed red pepper flakes
  • 1/3 cup white wine
  • 6 cups reduced sodium reduced chicken broth
  • 1/3 cup (1 ½ oz) grated sharp cheddar cheese
  • 1/3 cup grated pepper Jack cheese
  • ¼ cup heavy cream
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper

- Cook bacon in a large heavy pot over moderate-high heat, stirring occasionally until crisp, about 7 minutes. Add carrots, onion, and celery and cook stirring until onion is soft, about 10 minutes. Add jalapeno, garlic and red pepper flakes and cook, stirring, until garlic is golden, about 3 minutes.


- Add wine to pot and bring to a boil, stirring and scraping up brown bits, about 30 seconds. Add chicken broth and bring to a boil, then reduce heat and simmer until vegetables are very soft, about 20 minutes.

- Remove from heat and puree batches in a blender until smooth. Return soup to pot and bring to a boil over moderately high heat, stirring occasionally. Stir in cheeses until smooth and remove from heat, then stir in cream, salt and pepper.

Serves 8 (Takes about 1 ½ hours from start to finish)

 


Carrot Jalapeno Soup

Adapted from the Painted Pony Restaurant

Serves 4

Four pepper elements make this soup a must-have for the spicy-minded

2 slices bacon, cut crosswise into ¼-inch pieces

1 cup chopped carrots (2-3 med.)

¼ cup chopped onion (1/2 med.)

¼ cup chopped celery (from 1 rib)

1 jalapeno pepper, seeded and finely chopped

1¼ teaspoon chopped garlic (2 small cloves)

1/8 teaspoon crushed red pepper flakes

¼ cup white wine

3 cups low-sodium chicken broth

1/3 cup grated sharp Cheddar

1/3 cup grated pepper Jack cheese

1/8 cup heavy cream

½ teaspoon kosher salt

¼ teaspoon black pepper

Cook bacon in a 5 quart heavy pot over moderately high heat until crisp. Add carrots, onion

and celery and cook, stirring, until the onion is softened, about 10 minutes. Add jalapeno,

garlic and red pepper flakes, cook, stirring, until garlic is golden, about 3 minutes,

Add wine to pot and boil, stirring and scraping, about 30 seconds. Add chicken broth and

bring to a boil, then reduce heat and simmer until vegetables are very soft, about 20 minutes.

Remove from heat and puree in batches in a blender until smooth (Be careful when

blending hot liquids). Return soup to pot and bring to a boil over medium high heat, stirring

occasionally. Stir in cheeses until smooth and remove from heat, then stir in cream, salt, and

pepper

Carrot Jalapeno Soup

Adapted from the Painted Pony Restaurant

Serves 4

Four pepper elements make this soup a must-have for the spicy-minded

2 slices bacon, cut crosswise into ¼-inch pieces

1 cup chopped carrots (2-3 med.)

¼ cup chopped onion (1/2 med.)

¼ cup chopped celery (from 1 rib)

1 jalapeno pepper, seeded and finely chopped

1¼ teaspoon chopped garlic (2 small cloves)

1/8 teaspoon crushed red pepper flakes

¼ cup white wine

3 cups low-sodium chicken broth

1/3 cup grated sharp Cheddar

1/3 cup grated pepper Jack cheese

1/8 cup heavy cream

½ teaspoon kosher salt

¼ teaspoon black pepper

Cook bacon in a 5 quart heavy pot over moderately high heat until crisp. Add carrots, onion

and celery and cook, stirring, until the onion is softened, about 10 minutes. Add jalapeno,

garlic and red pepper flakes, cook, stirring, until garlic is golden, about 3 minutes,

Add wine to pot and boil, stirring and scraping, about 30 seconds. Add chicken broth and

bring to a boil, then reduce heat and simmer until vegetables are very soft, about 20 minutes.

Remove from heat and puree in batches in a blender until smooth (Be careful when

blending hot liquids). Return soup to pot and bring to a boil over medium high heat, stirring

occasionally. Stir in cheeses until smooth and remove from heat, then stir in cream, salt, and

pepper

Carrot Jalapeno Soup

Adapted from the Painted Pony Restaurant

Serves 4

Four pepper elements make this soup a must-have for the spicy-minded

2 slices bacon, cut crosswise into ¼-inch pieces

1 cup chopped carrots (2-3 med.)

¼ cup chopped onion (1/2 med.)

¼ cup chopped celery (from 1 rib)

1 jalapeno pepper, seeded and finely chopped

1¼ teaspoon chopped garlic (2 small cloves)

1/8 teaspoon crushed red pepper flakes

¼ cup white wine

3 cups low-sodium chicken broth

1/3 cup grated sharp Cheddar

1/3 cup grated pepper Jack cheese

1/8 cup heavy cream

½ teaspoon kosher salt

¼ teaspoon black pepper

Cook bacon in a 5 quart heavy pot over moderately high heat until crisp. Add carrots, onion

and celery and cook, stirring, until the onion is softened, about 10 minutes. Add jalapeno,

garlic and red pepper flakes, cook, stirring, until garlic is golden, about 3 minutes,

Add wine to pot and boil, stirring and scraping, about 30 seconds. Add chicken broth and

bring to a boil, then reduce heat and simmer until vegetables are very soft, about 20 minutes.

Remove from heat and puree in batches in a blender until smooth (Be careful when

blending hot liquids). Return soup to pot and bring to a boil over medium high heat, stirring

occasionally. Stir in cheeses until smooth and remove from heat, then stir in cream, salt, and

pepper

Adapted from the Painted Pony Restaurant

Serves 4

Four pepper elements make this soup a must-have for the spicy-minded

2 slices bacon, cut crosswise into ¼-inch pieces

1 cup chopped carrots (2-3 med.)

¼ cup chopped onion (1/2 med.)

¼ cup chopped celery (from 1 rib)

1 jalapeno pepper, seeded and finely chopped

1¼ teaspoon chopped garlic (2 small cloves)

1/8 teaspoon crushed red pepper flakes

¼ cup white wine

3 cups low-sodium chicken broth

1/3 cup grated sharp Cheddar

1/3 cup grated pepper Jack cheese

1/8 cup heavy cream

½ teaspoon kosher salt

¼ teaspoon black pepper

Cook bacon in a 5 quart heavy pot over moderately high heat until crisp. Add carrots, onion

and celery and cook, stirring, until the onion is softened, about 10 minutes. Add jalapeno,

garlic and red pepper flakes, cook, stirring, until garlic is golden, about 3 minutes,

Add wine to pot and boil, stirring and scraping, about 30 seconds. Add chicken broth and

bring to a boil, then reduce heat and simmer until vegetables are very soft, about 20 minutes.

Remove from heat and puree in batches in a blender until smooth (Be careful when

blending hot liquids). Return soup to pot and bring to a boil over medium high heat, stirring

occasionally. Stir in cheeses until smooth and remove from heat, then stir in cream, salt, and

pepper

Carrot Jalapeno Soup

Adapted from the Painted Pony Restaurant

Serves 4

Four pepper elements make this soup a must-have for the spicy-minded

2 slices bacon, cut crosswise into ¼-inch pieces

1 cup chopped carrots (2-3 med.)

¼ cup chopped onion (1/2 med.)

¼ cup chopped celery (from 1 rib)

1 jalapeno pepper, seeded and finely chopped

1¼ teaspoon chopped garlic (2 small cloves)

1/8 teaspoon crushed red pepper flakes

¼ cup white wine

3 cups low-sodium chicken broth

1/3 cup grated sharp Cheddar

1/3 cup grated pepper Jack cheese

1/8 cup heavy cream

½ teaspoon kosher salt

¼ teaspoon black pepper

Cook bacon in a 5 quart heavy pot over moderately high heat until crisp. Add carrots, onion

and celery and cook, stirring, until the onion is softened, about 10 minutes. Add jalapeno,

garlic and red pepper flakes, cook, stirring, until garlic is golden, about 3 minutes,

Add wine to pot and boil, stirring and scraping, about 30 seconds. Add chicken broth and

bring to a boil, then reduce heat and simmer until vegetables are very soft, about 20 minutes.

Remove from heat and puree in batches in a blender until smooth (Be careful when

blending hot liquids). Return soup to pot and bring to a boil over medium high heat, stirring

occasionally. Stir in cheeses until smooth and remove from heat, then stir in cream, salt, and

pepper
Carole4's picture

(post #66838, reply #2 of 9)

I have 2 from 1977, does that count? <G>

When we moved from Cleveland to Tucson, I put all of my Gourmet, Bon Appetit magazines out and gave them away when someone bought something. We had to, because it was just too much weight to ship or store. I wish I had some of them.

I just looked through my December Gourmet issues and I don't have 2005, sorry.

rosie t's picture

(post #66838, reply #3 of 9)

The second recipe that SquarePeg posted is the same one from Gourmet 12/2005.

SquarePeg's picture

(post #66838, reply #4 of 9)

Good job!


Most recipes on the net started somewhere and people aren't good about attributing.

rosie t's picture

(post #66838, reply #5 of 9)

I just happened to have that issue. The second recipe you posted matched up perfectly.

Risottogirl's picture

(post #66838, reply #6 of 9)

Thanks guys!! You rock!!


I wonder what others are not on Epi?


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Florida2's picture

(post #66838, reply #7 of 9)

I have saved too many Gourmet magazines. Epicurious--is that Gourmet's website?


Even though I don't cook much out of Gourmet or Bon Appetit, I haven't been able to bring myself to pitching the mags.

MadMom's picture

(post #66838, reply #8 of 9)

I only pitched them when we moved, boxes and boxes, but wasn't going to pay to move magazines I never read any more.



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LucindaR's picture

Not sure if you are still (post #66838, reply #9 of 9)

Not sure if you are still looking for the recipe or not, but it is the 2nd recipe listed below your initial question (I think there are 4 recipes in the comment) that starts with 3 slices bacon.  It is a very good recipe & the only reason I stumbled on your inquiry was b/c I was trying to find my recipe (which I did).    

OOPS!  Just realized someone already stated this.