Posts Tagged ‘Sour cream’

You can always learn something new, especially about food, cooking, baking and more.  It;s really a science, but of course you know that.

A Bunch of Bananas

  1. Take your bananas apart when you bring them home.  If you leave them all connected they ripen faster.
  2. Wrap your opened chunks in aluminum foil.  It will stay much fresher, longer and will not mold.
  3. Peppers with 3 bumps on the bottom are sweeter and better for eating; peppers with 4 bumps are firmer and better for cooking.
  4. To really make scrambled eggs or an omelet rich, add a couple of spoonfuls of sour cream, cream cheese or heavy cream, and then beat them up.
  5. For a cool brownie treat, bake brownies according to directions, then melt some Andes mints in a double boiler and pour over warm brownies.  Let set for a wonderful minty frosting.
  6. Add garlic immediately to a recipe if you want a light garlic flavor and at the end if you want a stronger flavor.
  7. Heat leftover pizza in a non-stick skillet on top of the stove on med-low.  This keeps the crust crisp, no more soggy microwave pizza
  8. Next time you buy frosting in a can, put in a bowl and beat it with an electric mixer.  It will practically double the amount of frosting, so you can frost more cupcakes  and eat less sugar.
  9. To warm biscuits or muffins that have been refrigerated, put them in the microwave with a cup of water.  This will keep them moist and they will reheat faster.
  10. Chop up some Snickers bars  and sprinkle over some pared, cored apple slices and bake at 350 degrees for 15 minutes.   Serve alone or with some vanilla ice cream

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Isabel Allende

Image via Wikipedia

Well Christmas dinner came and went and everything was delicious and we are still eating leftovers.  So there’s no more count-down to Christmas dinner, instead I have an interesting  recipe to share with you today.

Last night I had a pretty big argument with my husband and don’t worry we are all made up – at least on the surface for sure.  Perhaps the underlying issue is something we can’t work out completely.  So in that vein, I offer you the famed recipe for Reconciliation Soup.


1/2 cup portabellla mushrooms (1/4 cup if dried)

1/2 cup porcini mushrooms (1/4 cup if dried)

1 cup of brown mushrooms

1 clove of garlic, minced

3 TBS olive oil

2 cups of beef, chicken or vegetable stock

1/4 cup Port wine

1 TBS truffled olive oil

Salt + Pepper

2 TBS sour cream

Saute garlic and mushrooms in oil, stirring vigorously for about 5 minutes

Add the stock, truffle oil and Port wine

Season with salt and pepper

Cook over low heat with the cover on until the mushrooms are soft

Process in the blender, soup should be thick

Serve in warm bowls, garnish with sour cream

Recipe made famous by Isabel Allende – who adds the following instructions:

If you can’t find fresh mushrooms and must use dried ones, soak them in 1/2 c. of good red wine until they spring up happily; in the meantime, while they’re soaking, I calmly drink the remainder of the wine.  Then I mince the garlic clove for the pure pleasure of smelling my fingers, because I could just as easily use it whole, and then saute it with all the mushrooms in the olive oil, stirring vigorously for a few minutes — I’ve never counted, but let’s say five.  I add the stock, the port, and the truffled olive oil — not quite all of it.  I leave a couple of drops to dab behind my ears; let’s not forget, it’s aphorodisiac.  I season with salt and pepper, and cook over low heat with the lid on until the mushrooms are soft and the house smells like heaven.  The last step:  process it in the blender; this is the least poetic part of the preparation, but it’s unavoidable.  The soup should end up with a slightly thick texture, like mud, and with a perfume that makes you salivate and awakens other secretions of body and soul.  I put on my best dress, paint my fingernails red, and serve the soup, in warmed bowls, garnished with a dollop of sour cream.

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