Yesterday was a great kitchen day
Yesterday I made beer-cheese soup and a spinach torte. Since they were both delicious, I'm sharing my recipes.
The beer-cheese soup is based on Wisconsin Native's Beer Cheese Soup, but I changed it a bit:
1 cup diced carrots (two carrots)
1 cup diced celery (five ribs, minus the bell ends)
1-1/2 cups diced red potato (one very large tater)
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce (I used Cholula)
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
3 cups vegetable broth (I used Trader Joe's)
1 cup beer (I used Trader Joe's "Simpler Times Lager"-$4/six cans, and full of beery flavor)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups half and half
3 cups shredded sharp Cheddar cheese
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce (I used Annie's vegetarian worcestershire)
1/2 teaspoon dry mustard
In a small pot, boil diced potato 10 minutes or until tender.
Meanwhile, in a large saucepan over medium heat, stir together carrots, celery, and garlic. Cook about 5 minutes to soften veggies. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in broth and beer. When potato is tender, drain it and add it to this mix. Simmer until carrots are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in the half and half, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.
If I make it again-and judging by Jodi's enthusiastic response, I'd better-I'll use equal parts beer and broth. The original recipe called for half as much broth as I used, but the consistency turned out to be great. I wouldn't hesitate to use just as much liquid as before.
The other thing I cooked yesterday was a spinach tart from a 1581 recipe. I used a pound of frozen spinach, which weighed half a pound once I defrosted and squeezed it. And, since I couldn't find nutmeg except at McCormick prices (where's Badia when you need it?), I used pre-ground nutmeg. I'm hanging my head in shame for that, but it was a fresh bottle and smelled very good when I opened it and I was young and I needed the money and I learned it from you, Dad. And it came out great! I'd definitely serve it to guests: warm for dinner or cold for brunch.
The beer-cheese soup is based on Wisconsin Native's Beer Cheese Soup, but I changed it a bit:
1 cup diced carrots (two carrots)
1 cup diced celery (five ribs, minus the bell ends)
1-1/2 cups diced red potato (one very large tater)
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce (I used Cholula)
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
3 cups vegetable broth (I used Trader Joe's)
1 cup beer (I used Trader Joe's "Simpler Times Lager"-$4/six cans, and full of beery flavor)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups half and half
3 cups shredded sharp Cheddar cheese
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce (I used Annie's vegetarian worcestershire)
1/2 teaspoon dry mustard
In a small pot, boil diced potato 10 minutes or until tender.
Meanwhile, in a large saucepan over medium heat, stir together carrots, celery, and garlic. Cook about 5 minutes to soften veggies. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in broth and beer. When potato is tender, drain it and add it to this mix. Simmer until carrots are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in the half and half, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.
If I make it again-and judging by Jodi's enthusiastic response, I'd better-I'll use equal parts beer and broth. The original recipe called for half as much broth as I used, but the consistency turned out to be great. I wouldn't hesitate to use just as much liquid as before.
The other thing I cooked yesterday was a spinach tart from a 1581 recipe. I used a pound of frozen spinach, which weighed half a pound once I defrosted and squeezed it. And, since I couldn't find nutmeg except at McCormick prices (where's Badia when you need it?), I used pre-ground nutmeg. I'm hanging my head in shame for that, but it was a fresh bottle and smelled very good when I opened it and I was young and I needed the money and I learned it from you, Dad. And it came out great! I'd definitely serve it to guests: warm for dinner or cold for brunch.