Category: Types of Foods

Posted in - Meatless, Side Dish

Side Dish’n’ Saturdays: Tarragon Tomato Soup

Posted on by Northerly Nosh

Tarragon Tomato Soup

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Serves 4

4 Tbsp unsalted butter
4 Tbsp flour
2 (14.5 oz) can tomato juice
2 cup heavy cream
2 tsp minced garlic
2 tsp sugar
1/4 tsp cayenne
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
2 cup roasted yellow bell pepper
6 Tbsp fresh tarragon, finely chopped
2 Tbsp fresh parsley, finely chopped

Crème Fraiche and chopped chives to garnish

Prep Day – In a small stock pot melt the butter over moderate heat. Add the flour and cook for a 2 minutes. Whisk in the tomato juice, cream, garlic, sugar, cayenne, salt and pepper. Simmer to thicken about 5 minutes. Add the tarragon and parsley, adjust salt or pepper to taste. Cool and freeze.

Serve Day – Thaw. Heat on stove top till hot. Serve with Crème Fraiche and chopped chives to garnish.

Posted in - Seafood/Fish

Fine Cooking Fridays: Broiled Scallops with Parmesan Crust

Posted on by Northerly Nosh

Broiled Scallops with Parmesan Crust

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Serves 6

2 Pounds fresh Sea Scallops
2 Tablespoons butter
2 Tablespoons olive oil
1/2 cup seasoned bread crumbs
2 Tablespoons Parmesan cheese
1 teaspon parsley, finely chopped
1/4 teaspoon paprika
1/4 teaspoon pepper

Prep Day: Pat sea scallops dry with a paper towel and place in a plastic bag that seals. Melt butter in the microwave oven. Add olive oil to the container with the melted butter and combine. Pour butter mixture over scallops. Seal bag tightly and turn to coat scallops with butter. Set scallops aside. Add the remaining ingredients to an empty plastic bag, seal and shake to combine breading mixture. Lift scallops coated with butter into the breading bag. Seal bag tightly and turn until scallops are coated with breading.

Freeze in a single layer in a tin coated with cooking spray, cover and wrap with plastic wrap.

Serve Day: Thaw. Place scallops on a baking sheet . Broil scallops for 10 minutes with the rack near the top of the oven. Serve over rice or buttered noodles.

Posted in - Red Meat, Holiday Good Eats

Happy Halloween!: Hungarian Boolash

Posted on by Northerly Nosh

Hungarian Boolash

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2 Tablespoons oil
1 small yellow onion, finely diced
2 Tablespoons smoky paprika
1/4 teaspoon marjoram
1 large can (28 oz.) whole peeled plum tomatoes
3/4 cup water
1 can (16 oz.) kidney beans
1 package (12 oz.) ground lean beef
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 oz.) whole wheat macaroni
2 Tablespoons salt for the macaroni water

Prep Day: Add oil to a large skillet and heat. Add the diced onions and saute until translucent. Add meat and brown. Add the paprika and marjoram, cook a minute on low and mix well. Add the can of tomatoes and water and bring to a boil. Cover and turn down the heat to low and simmer 1 hour, stirring every 15 minutes to help break up the tomatoes. Add the kidney beans. Bring back to a boil. Cover and turn the heat down to low. Cook 15 more minutes. Season with salt and pepper.

Cool and freeze mixture.

Serve Day: Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

Bring a large pot to boil for the macaroni. Stir in 2 Tablespoons of salt to the water. Add the macaroni and cook according to directions. When finished, drain.

Put the goulash meat mix in a large skillet. Add the cooked macaroni. Heat through and serve.