Archive for October, 2016

2017 Recap

Shopping Ingredients:

6 tubs (3 lbs each) of sour cream
25 lbs of flour
4 sticks butter
15 eggs
Vegetable Oil
Freezer gallon ziplocks
Parchment paper
$100 total ingredients, $20 per person (parchment paper and ziplocks left over for next year)

Everyone must bring:
Cookie sheets
Cooling racks
A dish towel
Rolling pins

Kathy must bring:
2 shrimp boil pots & accoutrements
Fire gloves
Dough hook
Strainer/scooper spoons

Other needs:
Vinly tablecloths

4.5 cups flour
2 tsp salt
Egg yolk
2 tbs oil
2 tbs melted butter
2 cups sour cream


30lbs potatos
48oz shredded cheddar

2 tbs butter (to saute)
16oz mushrooms
1/2 red onion
Handful of kale

1lb Farmer’s cheese
One egg
One egg yolk
Dash of salt
2tbs powdered sugar.

Total yield:

14 batches of dough —
29 dozen potato and cheese
2 dozen potato/gouda
3 dozen farmer’s cheese
6 dozen sauerkraut

Started at 11:30 making dough, took break for lunch (and dough to rest!), done by 5:00pm.

Pierogi cutters, ziplocks and parchment paper are on a shelf in Jessica’s basement for next year.

Set up 3 tables in the basement on drop cloths. One table for mixer/ingredients, one for rolling/filling, one by the door for cooking (shrimp pots on cement outside back doorwall). Laid trays on bench by garage door for cooling.
Dough needs to be rolled thinner than you think.


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Jessica’s Mushroom Soup

My dad commented that this should really be called mushroom stew.  It is based on the belief that there is no such thing as “too much mushrooms” in soup (whereas not enough mushrooms = big problem!).  You don’t have to put this much in … but you should. It makes a BIG pot of soup! Plenty for lunch leftovers.

1 bag dried porcinis (usually hanging above the regular mushrooms in the grocery store)
16oz small white mushrooms
16oz shitake mushrooms
16oz large white mushrooms (stuffing kind)
3 large portabellos
1 onion
2 carrots
2 leeks (white and green parts)
2 tbs olive oil
1 stick of butter, in quarters
Thyme (fresh or dry)
Parsley (fresh or dry)
1.5 cups dry white wine
½ cup flour
1 cup heavy cream
1 cup half-and-half
Put the package of dried porcinis in a bowl with 1 cup white wine and let it soak.
Scrape the dark stuff out of the portabellos and get rid of it.  Scoop the stems out of the large white mushrooms and the portabellos and chop them up (save the actual mushroom part for later).  Put 2 tbs olive oil and 2 tbs butter in the bottom of a big giant soup pot (the one all the soup is eventually going to end up in), and saute one chopped onion, both carrots and the mushroom stems for 10-15 minutes, until everything is soft.  Add 6 cups of water, thyme (a generous pinch of dry, or a sprig of fresh), kosher salt (two pinches?) and pepper (about this much).  Bring to a boil, then reduce heat and simmer for 30 minutes uncovered.  After 30 minutes, put a lid on and continue to simmer until you are ready to add the rest of the ingredients.  (Because it is not technically “vegetable soup”, the original recipe states to strain everything out and just reserve the liquid but that’s silly.  Don’t do that.)

Meanwhile, in a large, deep frying pan, heat up another 2tbs of butter and put in your chopped leeks.  Be patient until they start to brown!  You can be chopping ALL THOSE MUSHROOMS while this is going on.  Once the leeks start browning, add about 2/3-3/4 of the chopped mushrooms (basically whatever will fit in the pan) and continue cooking until they are soft and the water has dried up (seasoning with salt, thyme and parsley as you go) then scoop all of that into your simmering vegetable broth.  Start over with the last 2 tbs of butter and the rest of the mushrooms (including the ones you rehydrated in the wine, after chopping).  Once the mushrooms begin to brown, sprinkle in ½ cup flour, mixing as you go to keep from burning.  It will make thick sticky glue.  Then slowly begin to add the remaining half cup of white wine, stirring consistently to avoid clumps.  When this is done, add the mixture to the soup pot, add salt and pepper to taste and bring to a boil, reduce heat and simmer for 15 minutes.  Then add one cup of cream and one cup of half-and-half.  Heat through but do not boil once the cream is in.

Serve with mom’s homemade bread!

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Taco Soup Crockpot

1 lb Ground beef
1 Onion, chopped
16 oz Chili beans with liquid
15 oz can Kidney beans with liquid
15 oz can Whole kernel corn with liquid
1 can Tomato sauce
2 cups Water
2 cans Diced tomatos
1 can Green chili peppers, diced
1 package Taco Seasoning

Put all ingredients in crockpot and cook on low for 8 hours. Serve with cheddar cheese, sour cream, jalapenos and tortilla chips.

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