A fine recipe coming…I swear.
Really? Does anyone actually think that sounds bad? Anyone? I asked my boy what he wanted for dinner and this is what he yelled out. OK, quick search for Cheeseburger Soup and I find some recipes. OK (again), I find the same recipe several times. So what the heck, let’s give this a shot.
OK, just kidding, I almost never do a recipe by the letter and this time I kept the record going. It calls for 1/2 pound of ground beef – I went with a full pound of shredded beef (the kind you make sandwiches with) and no sour cream because honestly, it didn’t need it. Oh, and I did make bacon, but I put crumbled pieces on top as a garnish so they wouldn’t get soft and mushy.
BACON CHEESEBURGER SOUP
1/2 pound ground beef (I used 1 pound of shredded beef, much better)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup All-Purpose Flour
2 cups (8 ounces) process cheese (Velveeta), cubed – (Right, I used 6 ounces of
Monterrey Jack and 2 ounces of sharp Cheddar)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream (I used 0 cups of sour cream. The cheddar added the flavor the
the sour cream was there for)
1/3 pound of bacon, diced
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, bring to a boil. Reduce heat; cover and simmer for 10-12 minutes.
At the same time, dice potatoes and cook in boiling salted water in a separate pan. Just before they are done, pull from heat and drain. If they are too close to being done, submerge in cold water to stop the cooking and drain. Set aside.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup with beef, cheese and potatoes; bring to a low simmer. Cook and stir for 2 minutes. Additionally, in another skillet, cooked diced bacon until crispy, but not burned. Set aside on paper towels.
Yeah, it’s good. Really good. Just make sure the cheese, potatoes and beef don’t come to a boil -just a simmer. Serve and top with bacon.
A happy and blessed Easter to all of you! More real recipe laden food posts coming soon – I promise. (Cheeseburger Soup, anyone?)
Really? How much do I love this!!! A medium-crappy day at work, home life…well, let’s say I’ve been married 21 years with teenagers. Then this guy. Cooking bread in a dutch oven. Not crazy, my grandfather did it a lot. In his garage. OOOOKKKKK, still, not crazy for New Hampshire. With a fire-starter and a hunting/gutting knife. Now we have moved into Mike/weirdness territory. And Mike is Happy. Mike also likes referring to Mike in the third person…..
Back, oh so many years ago….I had a post that became popular. At least in my micro-blogger world, it became popular. For a very long time, this was the most visited page on Mel’s Diner. It took the lovely Nigella and a failed, mace-induced nightmare to do a busty coup d’etat to take top place (Is that actually a win?). Well, in the resurrection of Mel’s Diner, what should start to get hits again? Roasted Red Pepper Gnocchi. To me, a slice of happiness. To the rest of he world? The post that won’t die (and I hope it never does).
Did anyone see the movie Cast Away with Tom Hanks? Yeah, me either. In it, he tries to re-create his old life with no tools but the stuff from a Fed-Ex plane (I mean, who doesn’t use UPS?), but can’t pull it together As I look back upon my old blog friends, it feels like I was living this movie. I gaze upon all of the “old regulars”, I see they stopped posting about the same time I did. Was it because I stopped posting? IN MY DREAMS!!!! No, blogging – for the most part – is a short-term exercise. I miss them all. Ruth, my other Canadian girl I thought would keep doing it forever, but, alas….no. The Queen of all Blogging is still my first love, Sara. Love and Kisses to you, Sara!
My good friend brought into work today the new Pepperidge Farms Blueberry Cobbler cookies. Now, to say I have a love of Blueberries is like saying Justin Bieber somewhat likes public urination. So, when Tony generously offered me one, I jumped at the chance. Amusingly noticing the claim on the front I see everywhere, “Naturally Flavored With Other Natural Flavors”,
I switched to the dense list of ingredients. Imagine my surprise to find in the list, “Cranberries”. Imagine my further surprise to find Blueberries in the wasteland of “Contains 2% or less of the following:”
What? Blueberry Cobbler cookies actually have more CRANBERRIES than Blueberries?!? Cook at home, eat at home, know what you eat……
So, I made the Peposo Notturno via Bill Buford. I have a feeling the beef shanks he gets are much larger than the ones I get here at my local Market Basket. He said he uses two shanks along with four Tablespoons of black pepper, a Tablespoon of salt, a head of garlic and a bottle of wine. That’s it. No browning, stock, veggies, pancetta, etc. OK, I did all of that, including removing the bone, marrow and a lot of the connective tissue. As I put it in the oven, I was thinking, “That looks like a lot of ‘stuff’ for so little meat’. Oh, well – bring it up to a simmer on the stove and into an oven at 200 degrees for 12 hours.
It was too much stuff. The next time I make this, I will be sure to have at least 2 1/2 to 3 pounds of meat, not just two shanks, trimmed. The pepper and wine were overpowering, but you could tell they would be wonderful with a bit more (OK, twice as much) beef to slow cook for 12 hours. Oh, I will do this again….look for the post!
When I rashly decided to start up this blog again, I figured out why it’s actually good for an amateur cook to have one of these things once so aptly explained as, “Never have so many with so little to say said so much to so few” – It keeps us cooking. I haven’t thought about, tried or looked for new dishes in the past year more than I have in the past week or so.