Author Archive

23
March
2012

Creamy Pickled Soup

Print
Creamy Pickle Soup
 
Ingredients
  • 2 TBS Butter
  • 1 Med Onion
  • 4 Cups Chicken or Veggie Stock
  • 4 Large Kosher Dill Pickles or Hot & Spicy Pickles (for those who like to kick It up a notch)
  • ⅔ Cup Liquid from the Pickles (we call It BRINE)
  • 4 Lg Potatoes _peeled & cut into ½ in and diced)
  • 2 TBS Flour
  • 1 Cup Sour Cream
  • Chopped Fresh Dill (as a garnish)
Instructions
  1. Melt butter, saute onion (about 3-4 minutes)
  2. Add broth, pickles, brine & potatoes.
  3. Bring to a boil, reduce heat & simmer until potatoes are tender (approx. 20 min.)
  4. Blend flour with sour cream.
  5. Add a small amount of hot soup to the sour cream mixture.
  6. Blend together and than constantly whisking back into hot soup, until soup comes to a boil.
  7. Reduce heat & simmer 3 minutes until slightly thickened.
  8. At this point soup can be left chunky or pureed.
  9. AND ENJOY!

Continue Reading | Comments Off on Creamy Pickled Soup

23
March
2012

“Bob’s” Mushroom and our Homemade Tapenade Recipe

Print
"Bob's" Mushroom and our Homemade Tapenade Recipe
 
Ingredients
  • 1 dozen white cap mushrooms (medium to large size)
  • 6 cloves roasted garlic & oil
  • ½ pint Pickle Licious Homemade Tapenade
  • 4 oz. goat cheese
  • 3-4 Tbs. panko (Japanese bread crumbs)
  • Fresh parsley
Instructions
  1. Remove stems and chop finely
  2. Saute oil with roasted garlic & chopped stems
  3. Brush mushroom caps with oil and grill caps side down 3-4 minutes
  4. Remove from grill and drain liquid
  5. Combine chopped mushrooms with olive tapenade and panko
  6. Stuff mushroom caps with goat cheese and top with olive mixture
  7. Put under broiler for 1-2 minuted (until just browned on top)
  8. Sprinkle with fresh parsley

Continue Reading | Comments Off on “Bob’s” Mushroom and our Homemade Tapenade Recipe