2 T. unsalted butter
8 oz. diced onions
8 oz. diced carrots
8 oz. diced celery
salt
3 T. flour
1-quart chicken broth
1 T. minced garlic
1 c. heavy cream
8 oz. Monterey jack cheese
1 t. Worcestershire sauce
1/2 t. hot sauce
1/2 t. white pepper
Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery and salt. Sweat for 5 to 10 minutes or until the veges begin to soften, stirring occasionally. Add the flour and stir consistently for 2 to 3 minutes.
Gradually add chicken stock and bring to boil. Stir periodically, and reduce heat to low. Add garlic and cover and simmer about 30 minutes.
Turn off the heat, add the heavy cream and puree with an immersion blender or in a conventional blender. Gradually add cheese, 1 small handful at a time and stir until melted before adding next handful. Stir in the Worcestershire sauce, hot sauce, and white pepper. Taste and add additional seasonings if needed. If it has cooled down too much return to heat and warm through.
BE careful if you are using a blender and allow soup to cool at least 5 minutes and fill no more than 1/2 full. Place a towel over the little hole in the top of the blender to let heat escape. Pulse a few times and then eventually process on high speed until smooth.
Adapted from Alton Brown 2005 and shown on Good Eats, Episode: Say Cheese
White Bread in the Bosch
makes 2 loaves (I double it and make 4 very large loaves)http://www.afoodiestaysfit.com/2011/01/my-moms-famous-white-bread/
1) Add the following ingredients to Bosch or large mixer and mix for 2 minutes.
- 1.5 tablespoons active dry yeast
- 1/4 cup white sugar
- 2.5 cups bread flour
- 3 cups quite warm water
2) Then add:
- 1/2 cup flour
- 1/2 cup canola or vegetable oil
- 1 .5 tablespoons salt
Mix for 4 more minutes.
3) Then start to add more bread flour, 1 cup at a time, usually 4-5 cups more.
4) Mix for 5 more minutes. The dough should clean the bowl and feel a little stiff.
5) Turn the dough out onto the counter and knead for a couple of minutes by hand until a ball forms.
6) Place into a large greased bowl, cover with a damp cloth and let rise until doubled, 45-90 minutes.
7) Form into 2 loaves and place in greased pans. Cover with a damp cloth and let rise until they are barely above the top of the pan, around 30 minutes.
8 ) Bake at ~350 degrees for about 33 minutes.
Mom’s Hints:
- I sometimes substitute whole wheat flour for part of the flour
- I use Lehi Roller Mills Turkey brand flour. It is made for bread.
- I use the top of my canner to let the bread rise. It needs a very large bowl or pan.
- I use 1 ½ pound pans. They are larger than the regular pans.
- I like to braid the dough when I put it in the pans because they look nice and the air bubbles are gone.
Subscribe to:
Posts (Atom)