Month: June 2007

Turtle Soup

Here is a picture of a little guy I found munching around our house this morning.

I named him Soup because the first thing I thought was Turtle Soup.

I have never tasted Turtle Soup and I’m not sure I want to. I am open to new things however.

Soup will not be turned into soup as I only put him in a dish with fresh water and garden lettuce until I can show him to my husband. Soup doesn’t seem to want to eat the lettuce and, for the time being, will only hide under it.

My gosh! Soup is only an inch long!

After hubby sees him he will be turned back into the wild near one of our ponds.

We do have some ugly huge turtles worthy of soup in those ponds.

I snagged a turtle soup recipe from the internet and am storing it here for future reference, just in case I ever catch one of those huge turtle pond monsters.

The ugly huge turtles are one of the reasons I quit swimming in our ponds. As they sometimes say…Pay backs are hell.

Snag Link- Turtle Soup

Commander’s Palace Turtle Soup au Sherry
  • 10 ounces (2-1/2 sticks) unsalted butter
  • 3/4 cup all-purpose flour
  • 1 pound turtle meat, cut into 1/2-inch cubes
  • 1 cup minced celery (4 stalks)
  • 2 medium onions, minced (2 medium)
  • 1-1/2 teaspoons garlic, minced
  • 3 bay leaves
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 cups tomato purée
  • 1 quart
  • beef stock
  • NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
  • Salt and freshly ground black pepper to taste, as needed
  • 1/2 cup lemon juice
  • 5 hard-boiled eggs, finely chopped
  • 1 tablespoon minced parsley
  • 6 teaspoons dry sherry

    • Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
    In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
    Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
    Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

    Advertisement

    Cabbage Roll and Nature Walk

    It is amazing what one can find right in their own backyard.

    I was on one of my nature walks outback of our home.

    I ran upon these ferns that were as tall as me. They were growing alongside our wooded path, all grouped together like thoughts of safety in numbers. How beautiful!

    On another note as this is suppose to be a food blog.

    A way to use those outer cabbage leaves that you would normally trash are cabbage rolls. The outside leaves are tougher than the heart so this is the only way I ever use them. This recipe is a great way to use some of your garden basil, oregano, onions and cabbage. Fresh tomatoes are great in it too, but ours just aren’t ripe yet.

    Stuffed Cabbage Leaves

    6 cabbage whole leaves
    1/2 pound uncooked lean ground beef
    1/2 cup uncooked white rice
    1/2 cup water
    1/4 cup soft bread crumbs
    1/2 teaspoon italian seasoning
    1 medium onion — finely chopped
    1 medium garlic clove — minced
    1 large egg
    1/2 teaspoon salt
    1/4 teaspoon freshly-ground black pepper
    2 teaspoon olive oil
    1 pint jar canned diced tomatoes
    1 cup chicken stock
    1/4 cup chopped fresh basil
    2 tablespoon fresh chopped oregano
    1/4 cup grated parmigiana cheese

    Wrap cabbage leaves in moist paper towels and microwave on high for 2 minutes to soften. Cut off the thickest, white portion of the spine of each leaf, set aside.

    Combine beef, rice, water, bread crumbs, spices, onion, garlic, egg, salt and pepper in a large bowl; mix well.

    Spoon about 1/4 cup of beef mixture onto the center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls.

    Heat oil in a large pan over medium-high heat; add rolls and saute until golden brown about 5 minutes. Remove carefully and wipe pan of excess oil. Replace rolls then add tomatoes, chicken stock, fresh basil and oregano to pan. Bring to a simmer. Reduce heat to low, cover and cook until cooked through, about 1 hour to reduce liquid. Sprinkle on cheese and serve when melted.

    SOS Help!

    Please help if you can!

    I planted savory for the first time this year and it is getting leggy and blooming and taking over.

    I don’t know what to do with the stuff!

    I have a recipe for savory butter that goes well on vegetables and pasta but what else can I do with it?

     


    Savory Butter Spread

    2 Tbsp Butter — Whipped
    1 Tbsp minced garlic
    1 Tbsp grated Parmesan
    2 Tbsp chopped fresh Savory

    Blend together all ingredients and spread on vegetables or pasta.

     

    If you can help, please post and leave a link so I can come snag the recipe. Thanks forever and ever!

    I have not been online much since my grandbabies, and my herb garden is suffering also.

    I need all the help I can get!