Author Archive
23
March
2012
Creamy Pickled Soup
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
- Melt butter, saute onion (about 3-4 minutes)
- Add broth, pickles, brine & potatoes.
- Bring to a boil, reduce heat & simmer until potatoes are tender (approx. 20 min.)
- Blend flour with sour cream.
- Add a small amount of hot soup to the sour cream mixture.
- Blend together and than constantly whisking back into hot soup, until soup comes to a boil.
- Reduce heat & simmer 3 minutes until slightly thickened.
- At this point soup can be left chunky or pureed.
- AND ENJOY!
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23
March
2012
“Bob’s” Mushroom and our Homemade Tapenade Recipe
"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
- Remove stems and chop finely
- Saute oil with roasted garlic & chopped stems
- Brush mushroom caps with oil and grill caps side down 3-4 minutes
- Remove from grill and drain liquid
- Combine chopped mushrooms with olive tapenade and panko
- Stuff mushroom caps with goat cheese and top with olive mixture
- Put under broiler for 1-2 minuted (until just browned on top)
- Sprinkle with fresh parsley
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