Leek Soup

Last night, I decided to make leek soup. I had been wanting to try it ever since reading French Women Don't Get Fat.

I am a huge fan of anything onion-based, and I'd never cooked with leeks, so I was anxious to give it a try.

Given the simple nature of the recipe and ingredients, I was surprised (and delighted) to find this broth both nourishing and satisfying. I wish I had made more!

I will definitely use this recipe again as a stock for potato soup or vegetable soup. Naturally, I used my china and silver. (I love this particular resolution. :) )

Ingredients

• 2-3 leeks
• water
• salt/pepper (to taste)

Directions

1. Chop leeks at the bottom leaving only the white and a hint of green. 
2. Cover with water and bring to a boil. 
3. Let simmer for about an hour. 
4. Season to taste and enjoy. 

(image via Framed In The Doorway)

FITD love!

xo,

B

Prime Rib Soup Recipe

My mom and I used to frequent Harrigan's, a restaurant in Texas that is (sadly) no longer in the Dallas/Fort Worth area.

Our favorite thing to order was the prime rib and mushroom soup, and it is one of the best soups I have ever had.

Once the restaurant left the area, I made it my mission to track down this recipe and try it out.

Not only is the soup easy to make, but it is also an excellent way to use up leftovers from a standing rib roast. I like it because it includes ingredients that I already have on hand, and it's less labor-intensive than other soups I've made

You can find the recipe here, but just in case, I'm posting it on the blog as well.

Harrigan's Prime Rib and Mushroom Soup

4 cups water
8 teaspoons bovril powder
2 cups sour cream
2 cups chopped prime rib roast
1/2 cup mushroom
chives (optional)

1. Cook prime rib roast to desired doneness.

2. Pour any drippings into saucepan. Add water and Bovril. Heat.

3. Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy!

Note: Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a "beef tea".

My Musings

I prefer to use fat-free sour cream and to top my soup with chives. If you have saved the rib bones, you can make a sort-of beef stock out of them along with the Bovril. As always, modify the recipe to taste. I made a bigger batch this time, so I used more of everything.

Simmering on  the stove...

A lovely meal: Wedgwood, silver, Jo Malone, and a glass of Pellegrino

(images via Framed in the Doorway)


My mom and I had some wonderful talks over this soup, so it makes me even happier to pass it along. :)

Enjoy!!

FITD love!

xoxo,

B

Ginger Spice

When I think about the holiday season, I always picture my mom baking/cooking up a storm. Whether it was her famous caramel corn (that she would give to co-workers every year) or making the family cookie recipe, there was always something going on in the kitchen.

So, naturally, around this time of year, I go into Martha mode (which sometimes scares the people who know me well).

This year, I adopted a solider overseas and was contemplating what kind of cookie I could send him that would a.) be holiday-oriented and b.) keep well in transit.

I pulled out my handy-dandy Betty Crocker cookbook that my mom gave me may years ago and dug out my recipe for gingersnaps.

Ingredients

• 3/4 cup shortening
• 1 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon cloves
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• white sugar for decoration

Directions

1. Preheat oven to 375 degrees
2. In a medium bowl, cream together the shortening and brown sugar until smooth. Beat in the egg and molasses until well blended.
3. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
4. Bake for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 

Salt 'n' Soda

Okay, I'm a huge fan of Any Type of Bath Product. If it has a chi-chi name and cute packaging, I'm in.

So, inspired by my BFF (who is inherently crafty), I decided to make my own bath salts (the good kind!) and share my results with y'all!!

What I love about this particular project is that it allows me to be creative AND be forward-thinking about holiday (gulp!) gifts.

It is also appealing because you can tailor it to suit your own taste.

Let's get started!

Ingredients

• 1 and 1/4 cup epsom salt/sea salt (sea salt optional)
• 3/4 cup baking soda
• food coloring
• essential oils
• cute jars
• ribbon/bling for decoration (optional)
• small funnel (optional)
• ziplock bag (optional)

Directions 

1. Assemble ingredients

 2. Measure salt and soda.

3. Gently stir mixture.

4. Depending on the size of your jars/options/project, transfer salt mixture into another bowl. Set aside the oils/color of your choice.

 5. Add essential oils and color food to your liking. 

 6. Transfer mixture to jar.

 

7. And decorate!

Final product!!

My Musings

 What I love about this recipe is that it can be modified to suit your tastes. AND you can make it from what you may already have around the house. It's also kid-friendly! (Hey, it involves food coloring and can make a nice holiday gift for teachers.)

In hindsight, I probably added too much oil (and I now smell like vanilla almond)! My advice: add color/oil slowly. :)

I made too much salt mixture and have stored the extra in a ziplock bag for future use.

Also: I add a small funnel for transferring the salt. I suggest you use a piece of rolled-up paper instead--see picture. 

xoxo,

Bran

FITD Food: By the Power of Pumpkin!

Although I have sad to see summer end (it is so short here in Minnesota.), I am crazy for Fall.

Autumn means colorful leaves, the smell of woodsmoke in the air, fuzzy socks, and college football.

Not to mention cute boots!

My favorite part of Fall? PUMPKIN! I consider the hunt for all things pumpkin a call-to-arms.

I give to you the Pumpkin Sea Salt Truffle. Truffles have always been the triathlon of recipes for me: meaning I could do it--I would just have to see it through.

So here goes!

Ingredients

• 2 1/2 cup crushed vanilla wafers or graham crackers
• 1 cup ground almonds (optional)
• 2 1/2 teaspoons pumpkin pie spice
• 2/3 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1/3 cup apple juice (or cider for more spice)
• At least 2 (12 ounce) bags chocolate morsels (I used white chocolate and cinnamon.)
• 1 teaspoon vegetable oil
• Sea salt

Directions

1. Crush the vanilla wafers or graham crackers and then the almonds in a food processor until they are fine crumbs.
2. In a large bowl, combine the crumbs, almonds, pumpkin pie spice, and then sift the powdered sugar on top. Lightly mix the dry ingredients.
3. Add vanilla, pumpkin, and apple juice/cider. Mix well. (I just mixed by hand)
4. Use a melon baller or a cookie scoop (be sure to lightly spray the scoop with non-stick spray) and form into 1" balls. Place balls on a foil covered (spray with non-stick spray) rack, cover with plastic wrap, and put in freezer (works better) or fridge to harden.
5. Once hardened, use a double boiler to start melting the chocolate (add 1 tsp oil to make a smoother chocolate and prevent it from burning).
6. Once chocolate is melted, remove pumpkin centers from fridge or freezer, use a fork (a fondue fork worked fairly well to pierce the centers) and cover each center in chocolate.
7. Sprinkle with sea salt.
8. Put the truffles back onto the covered racks and put back in the fridge to harden and dry the chocolate.

Recipe Musings

I don't have a double boiler, so I used a Pyrex glass dish on top of a shallow pan of water. Chocolate is extremely delicate, so you'll want to keep the water from actually touching the glass. For more information on melting chocolate, take a look at How To Melt Chocolate.

Although this recipe is time consuming, it is well worth the effort. The sea salt cuts some of the sweetness away from the truffle.

What recipes do you have for pumpkin?

Ready to be covered in chocolate!

Freezer ready!

FITD Food: Biscuits and Gravy

Being a Texas girl originally, I absolutely love biscuits and gravy. It is one of my go-to comfort foods especially as the cooler weather sets in. This recipe is also a favorite of my Beloved's.

Ingredients

• 1 (16 ounce) can refrigerated jumbo buttermilk biscuits
• 1 (9.6 ounce) package Jimmy Dean® sausage. (I prefer the sage-flavored.)
• 1/4 cup flour
• 2 1/2 cups milk (You can use skim milk.)
• Salt and ground black pepper to taste

Directions

1.  Bake biscuits according to package directions.
2. Meanwhile, cook sausage in large skillet over medium heat  until thoroughly heated, stirring frequently.
3. Stir in flour.
4. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly.
5. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
6. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.