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This delightfully creamy soup is out of this world. It tastes like you’ve worked all afternoon on it. But you don’t have to and no one will know how easy it really is. The smokey flavor of the chili marries beautifully with the earthy mushrooms and creamy base. Its smooth, silky texture is heaven in a bowl and you really need to try it!
A basic purée of white beans, the sautéed wild mushrooms and dollop of mascarpone cheese, take it to the next level. The secret to getting the luxurious texture is to purée the beans and vegetables with just a small amount of the cooking liquid to start with, and then slowly pour in more liquid until you get a smooth, creamy consistency.
Grind the fennel seeds coarsely in a spice grinder.
Add the rosemary leaves and ancho chili. Let them sizzle in the oil for about 1 minute. Add the onion, fennel seeds, 1 teaspoon thyme and cook until the onion is softened about 3 to 4 minutes.
Add the beans to the pot and cook a few more minutes, stirring to coat them well in the oil. Add 2 quarts of water and 1 cup of the reserved bean juice. Bring to boil over high heat. Turn the heat to low and place a circle of parchment over the beans to keep them underwater. Simmer, stirring occasionally. After 30 minutes, add 1 ½ teaspoons salt to the beans, and continue cooking at a low simmer until the beans are tender 1 to 1 ½ hours.
Separate the bean mixture from the liquid by straining the soup over a bowl. Put half the bean mixture into a blender with ½ cup of the liquid (you will need to puree the soup in several batches.)
Taste and adjust the seasoning with salt and pepper. Keep in soup warm in pot on the stove.
Heat 2 tablespoons olive oil in a 12 inch skillet over high heat for 1 minute.
Swirl in the remaining 2 tablespoons olive oil and the butter. When the butter melts, scatter the mushrooms into the pan. Season with ¼ teaspoon salt and a pinch of pepper. Cook the mushrooms, stirring occasionally, until they are tender, browned and a little crispy, about 5 minutes. Stir in the remaining 1 teaspoon thyme and remove from heat,
Ladle a cup of hot soup into a warm bowl. Scatter warm mushrooms over the top and add a dollop of mascarpone.
Adopted from Fine Cooking magazine
I'm so glad you dropped by. I'm Betsy. Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.
I'm also here to help you with large group recipes from 20 to 200. So next opportunity you get to cook for a large group - Say 'Yes!' Then relax. I've got your back.
Ever wished you could build your dream home? How about building your dream home in a tropical paradise? Join me, room by room, as we design and build a fabulous dream home in Hawaii!
Ever just want to eat something that screams SUMMER? Well look no further. This pie is fantastic! I’m talking ‘set aside the bag of chips and eat 3 pieces a slice. You won’t believe how quick and easy this pie is.
This morning I wanted a strawberry pie. I had just picked up several pounds of strawberries the night before. This morning every time I walked into the kitchen I was knocked over by the smell of those strawberries. And I wanted a pie to celebrated my lovely strawberries. But not just any pie. I wanted to taste the pure, bright, beautiful strawberries and little else.
After researching my options, I found what I wanted. I wasn’t in the mood to make a pie crust. I wanted a strawberry pie and I wanted it now. This pie is Pure Summer on a Plate. This will become your new favorite fruit pie. It’s wonderful! It’s very easy. It’s gorgeous. What more could you ask for?
You need to seriously stop what you’re doing, go pick up some strawberries and make this. In fact, make 2 and surprise someone you love with a pie. It’s very simple and very delicious.
Cut parchment paper into a 9” round (or whatever size fits the bottom of your pie plate) set aside.
Place the ready made pie crust in a 9” pie pan, and crimp the edge.
Line the crust with the parchment paper round.
Add enough pie weights, dry rice, or dried beans to cover the parchment paper and fill the pan 2/3 full.
Place the pie in the refrigerator and chill the crust for 30 minutes to solidify the fat and prevent the dough from shrinking.
Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden brown.
Cool the crust completely on a rack.
Meanwhile, in a food processor, process 1 ½ cup of berries (pick the least attractive) to a smooth puree. You should have about ¾ cup puree.
Boil, continually scraping the bottom and the sides of the pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked. It will go from frothy to darker and thicker.
Transfer mixture to large bowl and stir in lemon juice. Allow mixture to cool to room temperature.
Once glaze is at room temperature, add berries to the bowl with glaze and gently fold them with rubber spatula until they are evenly coated. Scoop the berries into the baked pie shell, piling them into a mound.
Adapted from Cooks Country
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
I'm so glad you dropped by. I'm Betsy. Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.
I'm also here to help you with large group recipes from 20 to 200. So next opportunity you get to cook for a large group - Say 'Yes!' Then relax. I've got your back.
Ever wished you could build your dream home? How about building your dream home in a tropical paradise? Join me, room by room, as we design and build a fabulous dream home in Hawaii!
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