Auntie's Cook Book - User contributions [en]

Fish and Orzo Soup

2024-07-05T03:19:56Z

69.202.197.81: Created page with "===Ingredients=== *3 Tbsp unsalted butter *1 medium leek, white and light green parts only, halved lengthwise and thinly sliced *1/2 cup thinly sliced scallions, plus more for garnish *Kosher salt and black pepper *2 Tbsp Old Bay seasoning *3 garlic cloves, thinly sliced *3/4 cup orzo *1 cup clam juice *2 large eggs *2 tablespoons lemon juice *1 1/2 pounds skinless black sea bass or cod fillets, cut into 2-inch pieces *1 tablespoon peeled, grated ginger ===Directions===..."

===Ingredients===
*3 Tbsp unsalted butter
*1 medium leek, white and light green parts only, halved lengthwise and thinly sliced
*1/2 cup thinly sliced scallions, plus more for garnish
*Kosher salt and black pepper
*2 Tbsp Old Bay seasoning
*3 garlic cloves, thinly sliced
*3/4 cup orzo
*1 cup clam juice
*2 large eggs
*2 tablespoons lemon juice
*1 1/2 pounds skinless black sea bass or cod fillets, cut into 2-inch pieces
*1 tablespoon peeled, grated ginger

===Directions===
#Season fish with Old Bay, set aside
#In a large Dutch oven, melt butter over medium. Add leeks and scallions, season with salt and pepper and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and stir until fragrant, 1 minute.
#Add the orzo, clam juice and 5 cups of water; mix well. Season with salt and pepper and bring to a boil over high heat, stirring occasionally. Cover, reduce heat to medium-low and cook, stirring occasionally, until orzo is just al dente, 6 to 7 minutes.
#Uncover and reduce heat to low. In a medium bowl, beat eggs with lemon juice until well blended. While whisking constantly, slowly drizzle ½ cup of the hot broth into the eggs until well blended. (It’s OK if some leeks and orzo fall in.) Repeat 2 more times.
#While whisking the soup in the pot, slowly drizzle in the tempered egg mixture until well incorporated. Add the fish and poach over low heat. (The soup should be at a bare simmer, as boiling will cause the egg mixture to break and curdle.) Cook, stirring frequently, until broth is slightly thickened and fish is opaque throughout, 8 to 10 minutes. Remove from heat, stir in ginger and season with salt and pepper.

Braised Beef Cheeks

2024-06-25T02:52:50Z

69.202.197.81:

==Ingredients==
*3-5 beef cheeks (trimmed)
*1 cup of beef stock
*2 cups of red wine
*[[:Category:Ancestral Seasonings|Ancestral Seasoning]]
*1 carrot (diced)
*2 stalks celery (diced)
*1 medium onion (diced)
*2 bay leaves
*1tsp thyme
*1 Tbsp tomato paste
*2 cloves of garlic (minced)
*3 tbsp flour
*3 tbsp butter
*Salt and pepper to taste
*Cooking Oil
===Directions===
#Season beef cheeks, let sit for at least an hour
#Heat oven to 325 degrees
#Heat 2 Tbsp oil in large pan until just smoking
#Sear cheeks until well browned (2-3 min each side), set aside
#Add oil to pan
#Add carrot, celery and onion, saute for 3 min
#Add tomato past, bay leaf and garlic, saute for 1 min
#Add stock, scrape up bits from bottom
#Add wine, bring to boil
#Place cheeks in pot and cover, put in oven for 3 hrs
#Remove pot from oven, verify tenderness
#Remove cheeks from pot, set aside
#Strain solids from liquid
#Add butter and flour, cook for 1 min
#Add 1-2 cups of liquid to desired thickness
#Add salt and pepper as needed
#Slice cheeks into chunks, place in gravy and mix
*Serve with [[Cheese grits]]

Braised Beef Cheeks

2024-06-23T22:38:41Z

69.202.197.81: Created page with "==Ingredients== *3-5 beef cheeks (trimmed) *1 cup of beef stock *2 cups of red wine *Ancestral Seasoning *1 carrot (diced) *2 stalks celery (diced) *1 medium onion (diced) *2 bay leaves *1tsp thyme *2 cloves of garlic (minced) *3 tbsp flour *3 tbsp butter *Salt and pepper to taste *Cooking Oil ===Directions=== #Season beef cheeks, let sit for at least an hour #Heat oven to 325 degrees #Heat 2 Tbsp oil in large pan until just smoking #Se..."

==Ingredients==
*3-5 beef cheeks (trimmed)
*1 cup of beef stock
*2 cups of red wine
*[[:Category:Ancestral Seasonings|Ancestral Seasoning]]
*1 carrot (diced)
*2 stalks celery (diced)
*1 medium onion (diced)
*2 bay leaves
*1tsp thyme
*2 cloves of garlic (minced)
*3 tbsp flour
*3 tbsp butter
*Salt and pepper to taste
*Cooking Oil
===Directions===
#Season beef cheeks, let sit for at least an hour
#Heat oven to 325 degrees
#Heat 2 Tbsp oil in large pan until just smoking
#Sear cheeks until well browned (2-3 min each side), set aside
#Add oil to pan
#Add carrot, celery and onion, saute for 3 min
#Add bay leaf and garlic, saute for 1 min
#Add stock, scrape up bits from bottom
#Add wine, bring to boil
#Place cheeks in pot and cover, put in oven for 3 hrs
#Remove pot from oven, verify tenderness
#Remove cheeks from pot, set aside
#Strain solids from liquid
#Add butter and flour, cook for 1 min
#Add 1-2 cups of liquid to desired thickness
#Add salt and pepper as needed
#Slice cheeks into chunks, place in gravy and mix
*Serve with [[Cheese grits]]