ironnut77: Giving a shout in the hope of sparking some more activity on here. Thank you Man Alive! for continuing to keep this forum on the Web, despite the shadows of the past activity. As I posted elsewhere, ICJ is not dead yet!
Mar 8, 2018 10:06:06 GMT -5
nylon: Many thanks, Chairman Mandy. I have archived your historic note at ironchef.org (The Iron Chef Exchange). Allez Cuisine!
May 29, 2016 0:53:28 GMT -5
tetsujin070561: okonomiyagi: This version of Battle Rice is from Pony Canyon VHS tapes, an official product of Fuji TV. So, it has been seen outside Japan, but not on USA television.
Dec 7, 2015 23:12:08 GMT -5
Post by allezcuisine on Aug 7, 2006 14:41:48 GMT -5
I love this recipe. It's amazing.
Curried Pumpkin Soup Recipe
2 cloves garlic, peeled 1 med onion, peeled and quartered 1 lg. jalapeno pepper, seeded and -coarsely chopped 2 Stalks celery, cut into -2-inch lengths 3 lg. Carrots, peeled and sliced -1/4 inch thick 2 tbsp. Olive oil 1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice 3 c Low-salt chicken stock 1 Bay leaf 2 tsp. curry powder 1 tsp. Turmeric pinch of cayenne pepper 1 1/2 tsp. salt freshly ground pepper 1/4 c shelled raw pumpkin seeds 2 tbsp. chopped flat-leaf parsley 1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
"The purpose of life is a life of purpose." - Robert Byrne
I LOVE SOUP! It is the ultimate comfort food. In the cold weather I get the crock pot out and put everything it it I can find. I have some soup in the freezer from last year, still, don't know what it is but I'm ready for it the minute the weather turns cold. I specially love chili soup.
"WHOSE CUISINE WILL REIGN SUPREME?" IC SAKAI'S. Just call me "Sakai's Ichiban Fan!"
I don't really like soup... but I'm told I make some of the best people have ever had. It's like having a "soup thumb" lol. Anyway, the best soup I ever had that someone else made was Emril's garlic bread soup. I love soups thinkened with dried bread.
6 tablespoons olive oil Pinch red pepper flakes 1 1/2 cups sliced onions 1/3 cup peeled garlic cloves (about 12 to 14) 3 bay leaves 2 1/2 teaspoon salt 7 turns freshly ground black pepper 2 quarts chicken stock or beef broth 1 tablespoon minced garlic 1 teaspoon freshly chopped basil leaves 1 teaspoon freshly chopped thyme leaves 3 cups diced day-old French or Italian bread 1/2 cup heavy cream 1/3 cup coarsely grated fresh Parmesan
Heat 2 tablespoons of the oil in a soup pot over high heat. Add the red pepper flakes, onions, garlic cloves, bay leaves, salt, and pepper. Stir well and saute until the onions are caramelized, for about 7 minutes. (Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.)
Stir in the stock, minced garlic, basil, and thyme, and bring to a boil. Reduce the heat and simmer for about 40 minutes.
While the soup is simmering, make the croutons. Heat the remaining 4 tablespoons of olive oil in a small skillet or saute pan and add 1 cup of the bread. Cook, stirring, until golden brown and crispy around the edges. Drain on paper towels and toss with Essence, to taste. Reserve.
After the soup has cooked for about 40 minutes, increase the heat to high and whisk in the remaining 2 cups of the bread and the cream, and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Whisk in the Parmesan and remove from the heat. Puree the soup with an immersion blender.
Serve the soup hot, allowing 1 1/4 cups per portion. Top with the croutons.
Post by missteetheironchef on Sept 5, 2006 17:11:19 GMT -5
Chilly Cucumber Soup
2 large seedless cucumbers 1 and 1/2 cup cream 16 oz. sour cream 1/4 cup lemon juice 3 Tbsp. fresh dill, chopped 1/4 cup green onions 1 tsp. Worcestershire sauce 1/2 tsp. celery salt 4-5 drops Tabasco sauce Salt and pepper to taste Garlic croutons
Peel cucumbers and grate with a hand grater or food processor. Combine cream, sour cream, lemon juice, dill, green onions, Worcestershire sauce, celery salt and Tabasco and mix well. Add cucumbers and mix. Sprinkle with desired amount of salt and pepper. Garnish with croutons
The Skinny: Use fat free Half and Half in place of the cream and low fat sour cream.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Post by herringchoker on Sept 6, 2006 19:27:21 GMT -5
My mother has started making all kinds of hot and cold soups with the yield from her vegetable garden. Cucumber, zucchini and strawberry soups are three types I remember her mentioning. Don't have any of the recipes, though. I think her cucumber one is cold, probably similar to misstee's recipe.
Post by missteetheironchef on Sept 9, 2006 16:25:58 GMT -5
Broccoli and Cheese Soup 1 head fresh broccoli, washed One third cup butter 1 small onion, chopped 2 cloves garlic, minced One third cup flour 2 cups half and half or light cream 2 cups chicken broth 1 tsp. Worcestershire sauce Salt and pepper to taste 2 cups sharp cheddar cheese, grated One quarter cup green onions, chopped
Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and saute broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted. Serve warm with chopped green onions for garnish if desired.
The Skinny: Use low fat or fat free half and half, light chicken broth and low fat cheese.
Future Miss Iron Chef USA and Miss Universe Iron Chef
I make something similar to the bisque myself except I use some bacon and olive oil instead of the butter.
Cream of Tomato Soup "Old fashioned, easy to make creamy tomato soup that will warm your heart." Submitted By: Julie
Ingredients: 2 tablespoons butter 1 onion, chopped 2 tablespoons all-purpose flower 1 quart tomato juice (for best results, puree fresh tomatoes) Salt to taste 2 cups milk
Directions: In a Dutch oven, over medium heat, sauté onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned tomato soup for good.
1/4 cup olive oil 2 large yellow onions, diced 1 tablespoon finely grated orange zest 18 ripe Roma tomatoes, quartered Heavy cream Salt and pepper to taste Fresh basil leaves
1. Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes. 2. Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid. 3. Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste. 4. Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.
Combine tomatoes, garlic and onion in microwave safe dish. Microwave on HIGH 8 minutes or until tomatoes are falling apart. Puree mixture in blender. Put through sieve to remove skins and seeds. Set puree aside. Melt butter in microwave. Add flour and stir briskly. Microwave on HIGH 1 minute. Slowly add milk. Microwave on HIGH 3 minutes or until thick. Stir after each minute. Gradually add tomato mixture to white sauce. Mix well. May add salt and pepper to taste. A great way to use up those extra garden tomatoes.
Fresh Tomato Bisque
2 pounds ripe tomatoes (about 6 tomatoes) 1 medium onion, sliced thin 1 tablespoon butter 1 bay leaf 1 heaping tablespoon brown sugar 2 whole cloves 1 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons finely chopped fresh basil 1 pint light cream 1 cup milk 6 large croutons Butter 2 tablespoons chopped chives
Skin and seed the tomatoes. Saute onion in butter and add the tomatoes, chopped. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked - about 25 minutes. Remove bay leaf and cloves and transfer mixture to blender to puree (or strain through a coarse sieve). Add cream and milk and heat through. Serve topped with toasted buttered croutons, and sprinkle with chopped chives.