Mushroom Soup
- Details
| 1/4 cup | Onion, diced | |
| 2 cloves | Garlic, minced | |
| 1 sprig | Fresh thyme, chopped (or pinch of dried thyme) | |
| 2 1/2 cups | Assorted mushrooms (shiitake, button, etc.) | |
| 1 L | Water | |
| salt & pepper to taste |
- Sauté onions, garlic and herbs until translucent.
- Add the mushrooms and sweat for 8 to 10 minutes. Then add the water and cook until mushrooms are tender approximately 15 to 20 minutes.
- Add salt and pepper to taste, and puree with a hand mixer until smooth or until the desired texture is reached.
As with any soup, they always taste better the next day and this soup keeps well when refrigerated for up to four days.
Variations/Suggestions:
A drizzle of truffle oil, just before serving, is an excellent touch to this soup
The addition of cheddar cheese, croutons and a few freshly sliced mushrooms in the raw is an excellent idea
By adding a half cup of 35% cream and tsp of butter, makes this soup rich, creamy and velvety smooth and can also be used as a sauce to accompany chicken, or grilled salmon.
Beer and Onion Soup
- Details
| 1/4 cup | Vegetable oil | |
| 6 cups | White onions, finely shredded | |
| 3 cloves | Garlic, minced | |
| 1 sprig | Fresh thyme | |
| 1 tbsp | Butter | |
| 3 tbsp | Tomato purée | |
| 2 tbsp | All-purpose flour | |
| 1 bottle | Brown ale | |
| 1 L | Chicken broth | |
| 1 splash | Red wine vinegar | |
| Salt & pepper to taste |
In a large saucepan over medium high heat, add oil and sauté the onions, garlic, fresh thyme and butter for 35 to 40 minutes or until the onions take on a golden brown color.
Add the tomato purée and flour. Continue to slowly cook for an additional 6 to 10 minutes. Add the beer, chicken broth and season with salt and pepper and add a splash of red wine vinegar. Simmer for an additional 30 to 40 minutes skimming from time to time. The soup should thicken slightly with the flour and tomato purée. Adjust the final seasoning with a little more salt and pepper and another splash more of red wine vinegar if needed.
Note: This soup is best made a day ahead, so as to allow all the flavours to come together. Just before serving, add a good shot of fresh beer to the saucepan, ladle into a hot soup bowl, and add a handful of grated cheese of your choice, a sprinkle of chopped parsley and a chunk of crusty bread for a the perfect lunch.
Dave's Italian Pot Roast
- Details
| 1 | lean 3 lb roast | |
| 1/4 tsp | black pepper | |
| 1 | package of Club House spaghetti sauce mix | |
| 2 | large tomoatoes | |
| 1/2 cup | red wine |
- Trim any excess fat from the pot roast and season with pepper and spaghetti sauce mix.
- Place in bottom of slow cooker.
- Pour remaining ingreedients over top.
- Cover and cook on low for 8 to 10 hours.
- Serve over noodles.
Notes:
- Try using other Club House mixes for a slightly different flavour.
Hamburger Heaven (aka Hamburger Helper)
- Details
| 1/2 lb | Lean ground beef | |
| 1 jar | Prepared pasta sauce, not tomato sauce (needs more spices) | |
| 1 can | Crushed tomatoes (doesn't matter what size - big if you like tomatoes) | |
| 1/2 | Green pepper, chopped | |
| 1/2 | Red pepper, chopped | |
| 1 | Medium onion, chopped | |
| 2 | Stalks of celery, chopped | |
| 1 | Clove of garlic, chopped | |
| 1 cup | Water | |
| 2 tbsp | Olive oil | |
| 1 1/2 cups | pasta -- your choice, preferably a thin noodle |
- In a fairly deep skillet, add the olive oil. Turn on element to 3/4 full.
- When oil is up to temperature, add the garlic and onions. Brown quickly. Be careful not to let them burn by leaving them in one place too long. Two minutes should be fine.
- Add meat, peppers and celery. Brown everything. Stir frequently. Browning should take 3 - 4 minutes. Drain or blot grease.
- Once browned, add the pasta sauce, crushed tomatoes and the water. then add the pasta, ensuring the pasta is completely covered by the sauce.
- Cover and cook for 15 - 20 minutes.
- Stir occasionally.
Horseradish and Green Onion Meatballs
- Details
| 2 lb | Lean ground beef | |
| 1 bunch | Green onions, chopped | |
| 4 tbsp | Horseradish | |
| 2 tbsp | Sweet mustard | |
| 1 | Egg | |
| 1/4 cup | Breadcrumbs | |
| 1/2 tsp | Salt | |
| 1 tsp | Cracked pepper |
- Mix all ingredients in a bowl
- Form into balls
- Pan fry on a medium-high heat
Use in pasta sauces or as an appetizer with a dipping sauce.