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Biscuit's picture

I wasn't going to, but I did it anyway.


I didn't get any cookbooks this year for Christmas, and that is fine, really, but I really wanted these 3 books so I finally succumbed to temptation and to 40% off at Jessica's Biscuit and got them:



  • New England Soup Factory Cookbook:  More than 100 recipes from the Nations Best Purveyor of Fine Soups

  • Hot Drinks for Cold Nights:  Great Hot Chocolates, Tasty Teas and Cozy Coffee Drinks by Lianna Krissoff

  • Simple Italian Sandwiches:  Recipes from America's Favorite Panini Bar by Jennifer Denton, Jason Denton and Kathryn Kellinger

You know - even Amazon doesn't have 40% off AND free shipping.  Hard to pass that up on books you were going to buy anyway, you know???


Anyone have these books and what are your thoughts so far?


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

schnitzel's picture

(post #62905, reply #23 of 80)

FL.Cook's picture

(post #62905, reply #24 of 80)

Thanks you, it really looks good!

Carole
dorcast's picture

(post #62905, reply #19 of 80)

I can't decide how I feel about crab and havarti together, but your photos make it very appealing.
I made the Sweet Potato, Chicken & Barley Soup last night. I also halved the recipe, her recipes are all large. It was good, comforting, but a little sweet.
Next is Tomato, Shrimp & Fennel Soup.
Might we have ####mini project going here?

Biscuit's picture

(post #62905, reply #20 of 80)

Well, if I ever get my book I'll dive right in, too!  (G)  I WANT MY BOOK!!!!! 


 


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Biscuit's picture

(post #62905, reply #25 of 80)

FINALLY!!!!  My cookbooks finally arrived, although the Panini book is backordered.  Why didn't they tell me that when I ordered it? 


Anyway - I'll look through the soup book and pick something out for this weekend.  Oh, I can't WAIT to try it!


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

soupereasy's picture

(post #62905, reply #27 of 80)

So what did you try?
My next try will be the "Greek orzo, lemon and chicken". Always a bit timid to do the egg into hot broth thing.

soupereasy's picture

(post #62905, reply #26 of 80)

Have the "Spicy chicken and rice flu chaser soup" started. Didn't have dried mint so I put in  goodly bunch of fresh.
Didn't have ground cinnamon so put in a stick. (Tried to grind a stick once, not a pretty sight!)
With the chix, lemon and spices the aroma is so good!
Need to put on a pot of rice.
What have you made from this book?

Biscuit's picture

(post #62905, reply #28 of 80)

Okay - I made the Potato, Bacon & Chive soup - FABULOUS!  I was nervous about the amount of horseradish but I did it anyway.  It mellows with cooking.  The soup, when done, is absolutely wonderful.  And we served it with the roast beef sandwiches she recommends to go with it.  DH loved and it took the rest to work today.  If you don't like horseradish, I suggest you just skip making this soup all together.


****


Today I made chicken stock from her formula, and I did the stupidest thing!  I THOUGHT I bought two packages of whole, cut up chicken.  I could have sworn that was what I put in my cart!  Instead - I had 6 pounds of bone-in-skin-on chicken breasts!  Dammit.  Well, I made the chicken stock anyway.  It won't be quite as flavorful as the stock made with wings and thighs and legs, but oh, well.


Anyway - I made the stock in preparation to do:  chicken tortellini, and the chicken and rice flu-chaser (G).  I guess we are on the same wavelength.


I also got stew meat to make the beef and barley soup for the weekend.  Her method of cooking the beef FIRST in vinegar and water for an hour and a half (????)before you make the stew just has me puzzled, but hey - the woman makes her living making soup and I'm always willing to give something weird (to me) a try (G).


I'm really liking this book so far.  Lots of fun things, things I've never tried before, too.  I am really excited about trying the Matzo Ball Chicken soup.  I'd be making that this week but I couldn't get a veal bone and she indicates the veal bone is essential, so it will wait for another time.


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

soupereasy's picture

(post #62905, reply #29 of 80)

Chicken rice flu chaser is lovely! I am sure I added more lemon and that extra splash just before serving...


Did you get your pannini book yet?

Biscuit's picture

(post #62905, reply #30 of 80)

(G)  I was just coming online to post to you.


The beef and barley soup?  WONDERFUL.  I was worried about it, to be honest.  I don't add tomato product to my beef stew, and I always brown the beef first.  Her method of first simmering the beef in vinegar and water for 1 1/2 hours, THEN putting the rest of the stew together just sounded flat-out weird to me.


Now I'm a believer.  It was absolutely delicious, so much so I'm sad I only made half a batch (G).  Perfect cold-weather comfort food.  I recommend you make it early in the day so it has a chance to age a bit - it doesn't taste as good when you first make it as it does a few hours a later.  Oh, and her recipes are very non-specific about salt.  I probably added 1 tsp. kosher salt total to half the recipe.


*****


Haven't gotten the panini book yet.  And thanks for the update on the chicken & rice - that is next on my list after the chicken-tortellini, which I'm making tomorrow night.


This is really a good book - I'm loving this! (G)


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

soupereasy's picture

(post #62905, reply #31 of 80)

Going to have to try the beef barley. If you say it is good... :)
Hope you enjoy the chix rice as much as we did. I really love the seasonings, not your namby pamby chix soup.
I can recommend the potato cauliflower soup as well, that is really good.
I love the way this book is seasonal.

Jean's picture

(post #62905, reply #32 of 80)

You gals are really bad! I've got 5 new cookbooks on the way and you're talking me into another one.  Stop it!



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
soupereasy's picture

(post #62905, reply #34 of 80)

Jean I don't think I have mentioned the Greek orzo, chicken and lemon soup yet. Looks really good! ;0

Biscuit's picture

(post #62905, reply #39 of 80)

I know!  That one looks so good, doesn't it?  And the Fagioli with ditalini?


*********


Gretchen - here ya go.  This is the full recipe, but I halved it.


Potato, Bacon & Chive Soup with Horseradish from the New England Soup Factory Cookbook  serves 10 - 12



  • 3 tbl. butter

  • 4 whole cloves garlic, peeled

  • 1 large Spanish onion, peeled and diced

  • 2 ribs celery, sliced

  • 8 Yukon Gold potatoes, peeled and cut into chunks

  • 6 c. chicken stock

  • 2 tsp. onion powder

  • 2 tsp. garlic powder

  • 1 c. sour cream

  • 2 c. light cream

  • 4 tbl. bottled minced white horseradish

  • 4 dashes Worcestershire sauce

  • 4 dashes Tabasco sauce

  • 1 c. crumbled cooked bacon (reserve some for garnish)

  • 1 bunch fresh chives, sliced small (reserve some for garnish)

  • kosher salt and freshly ground black pepper, to taste

In a stockpot melt the butter of med-high heat.  Add the garlic, onion and celery and saute for about 7 minutes.  Add the potatoes and stir to coat with the butter and vegetables.  Add the stock, onion and garlic powder.  Bring to a boil, reduce the heat to medium, and simmer until the potatoes are tender, about 30-35 min.  Remove from the stove and puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth and creamy.  Add the sour cream, light cream, horseradish, Worcestershire and Tabasco.  Puree once again until everything is incorporated.  Return the pot to the stove, add the bacon, chives, salt and pepepr.  Simmer an additional 5 minutes.  Garnish each serving with bacon and chives.


**********


One little thing I did that differed in her method.  I had unsalted chicken stock so I salted the vegetables a bit while they sauteed, and I added a bit of salt with the stock, then ADJUSTED the salt at the end.  I like my salt to go in with the cooking, and adjust at the end.  It just seems to be less salty then, if that makes sense.


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Biscuit's picture

(post #62905, reply #38 of 80)

You know, the soup was odd for my tastebuds at first, because, as I said, I don't add tomato product to my beef stew ever.  And certainly not with barley!  But - well, I made a half-batch, and DH had 3 servings, so it is gone! (G)  It's odd - to me - but damn, it was really good!


Oh - I didn't have red wine vinegar so I used some cheapish balsamic vinegar instead.  And it doesn't say in the book, but you should skim the simmering beef from time to time, too.  And don't forget to make it earlier in the day so it has a couple of hours at least for all the flavors to come together.


I'm doing the chicken tortellini tonight, I think and will do the chicken/rice tomorrow.  Will let you know what I think.


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

soupereasy's picture

(post #62905, reply #40 of 80)

Thanks for the tips. Going to pick up the beef for this tomorrow. Don't use red wine vinegar very often so checked to make sure I had some.

Biscuit's picture

(post #62905, reply #41 of 80)

Made the chicken tortellini soup tonight. 


(a) easy to make.  As long as you have the chicken stock on hand (and I recommend homemade for this since the stock is such a major flavor component of the dish), it took me about 20 minutes to make, start to finish, including prep work.


(b) lovely, easy, light soup meal for those nights you want soup but a light soup.  It was very, very nice.  I think most children would like this, too.  Very brothy with just the spinach and tortellini - simple.


(c) as I said before, she is incredibly non-specific in her salt additions for all of these recipes.  Every one of them has the salt listed last and "to taste".  Not even an approximate amount.  This was a bit of a problem with this dish because even though I added salt the same time as I added the chicken, I still found it to be a little underseasoned.  Only a little.  I'm making notes in my book about the salt issue to remind myself to add a bit more.


Overall - definitely recommend this recipe, very easy, very nice, very light.  Just make sure you season properly.


Tomorrow night - the chicken/rice-flu chaser soup.  He!


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

soupereasy's picture

(post #62905, reply #42 of 80)

You are going to love it!

soupereasy's picture

(post #62905, reply #44 of 80)

Beef barley was pretty good. I would rather no tomato.  Personal preference.

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Marcia's picture

(post #62905, reply #45 of 80)

It looks pretty, but my preference would the same as yours concerning the tomatoes. I do love a good beef and barley soup.

Jean's picture

(post #62905, reply #51 of 80)

OK, back to the beef and barley soup recipe. So you simmer the meat in all this water (12 cups!) with some vinegar and salt then you drain it??!!


Why in the heck are you discarding all this good stuff?? Or didn't you? 


Am I reading the recipe wrong, or what??




Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
schnitzel's picture

(post #62905, reply #52 of 80)

Shocking, isn't it?!

Gretchen's picture

(post #62905, reply #53 of 80)

It says you are tenderizing the meat. Sometimes you shouldn't do as you are told!

Gretchen

Gretchen
Jean's picture

(post #62905, reply #55 of 80)

Heh, I'll bet using my PC would  tenderize it too. Not that I'm against a long slow braise...but that's a lot of water. Could it be a typo?



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #62905, reply #56 of 80)

You're right about the PC and good idea. I just looked at the recipe for the first time. I don't see any need for that amount of liquid, for sure.

Gretchen

Gretchen
Jean's picture

(post #62905, reply #57 of 80)

Especially if it's just going to be dumped! ??



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Biscuit's picture

(post #62905, reply #59 of 80)

Trust me - I've made it, and it needs it.  The amount of water, I believe, is because it cooks for a long time uncovered, and the amount of water reduces significantly.  I don't think she wants you adding more water during the cooking time because it will lower the temp and then it has to heat up again.  I believe she starts out with a lot of water to keep the water at a steady, constant temp all the way through.


Try it her way first, then if you want to try the PC go ahead.  But seriously - I was doubtful as well.  But the proof is in the pudding, so to speak - it works.


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

soupereasy's picture

(post #62905, reply #54 of 80)

I tasted the water and it really didn't have a nice flavour so I tossed it. I am a demon for saving things like that too.

Biscuit's picture

(post #62905, reply #58 of 80)

Yes, that's exactly what I did.  Actually, I saved the drained liquid for a while thinking I'd missed something in the recipe and I would need it later.  But I didn't, so got rid of it.


As I said - it sounds so odd and is NOT the way I was taught to make beef stew, but I must admit - the results were superb. 


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

FL.Cook's picture

(post #62905, reply #60 of 80)

I have never done that either, and thought that it was strange, but boy did that meat turn out tender, melts in your mouth.  Really, it's only water your throwing out!

Carole