ClubFerndale Profile - Allrecipes.com (10022855)

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ClubFerndale


ClubFerndale
 
Home Town: Brantford, Ontario, Canada
Living In: Ferndale, Michigan, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Pistou Soup
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Recipe Reviews 5 reviews
Bow Tie Pasta with Sausage and Sweet Peppers
Found this recipe when I had some sausage and rainbow peppers in the fridge that needed to be used up, and didn't want a tomato-based sauce. Thought the recipe seemed almost too simple,but wow...it was very hearty, tasty, and satisfying. Based on other reviews, I also increased the amount of beefstock (and made it double-strength), and added portobella mushrooms. Also parboiled the sausages in beer to cut back on the fat...which I then added back in with a healthy sprinkling of parmesan reggiano on top! :-) Overall, a great, quick weeknight meal. Thank you!

2 users found this review helpful
Reviewed On: Mar. 6, 2010
Brown Chicken Stock
A good, basic chicken stock. Much less work if you happen to have the carcass of a chicken you have previously roasted (or turkey). It's just a no-brainer to turn the carcass into stock the next day and is very economical. I roast the chicken on a bed of mirepoix (onion, carrot, celery...rough chop), and strain a cup of white wine through the veggies after the chicken is roasted, then make an "au jus" type of pan gravy with the pan drippings. Any of those leftovers can be used to make the stock the next day. Truly, the chicken being roasted beforehand makes ALL the difference in the depth and richness of flavor in the chicken stock. It usually does need to be refrigerated overnight so it can be de-fatted, reheated, then strained through cheesecloth at least 3 times to clarify the broth. Trust me, that step is worth the effort for a clear, golden broth! Then make chicken noodle or turkey rice soup with the stock. Wonderful, warming, healing soup! Definitely ADD FRESH DILL for the finished soup, and I find the juice of one lemon really brightens the flavor, and has an added punch of vitamin C too! Also, don't salt the broth...wait till you assemble the finished soup and taste to see how much salt it needs, if any. Use a light hand!

70 users found this review helpful
Reviewed On: Oct. 14, 2009
Pistou Soup
A great, hearty, healthy & low-fat soup for a chilly Fall night. Definitely add the zucchini and green beans (I added sliced baby portobello mushrooms also) toward the END of cooking time, not at the beginning, or they'll be mush. I used tiny elbow macaroni instead of broken spaghetti, and cooked it separately before adding to the pot. The tomato-basil pistou definitely makes this soup (and sidenote: try dunking some bread in the pistou before you add it all to the soup...mmm!). On it's own, it's just an ordinary (bit bland) veggie/bean soup but the pistou gives it a great flavour punch. Served with some shavings of a good parm reggiano, crusty bread, and a decent chardonnay, this is a very warming and satisfying meal. Looking forward to taking leftovers for lunch at work this week! (makes a big pot)

16 users found this review helpful
Reviewed On: Sep. 28, 2009
 
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