CHEF JOHN'S HOT AND SOUR SOUP
I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.
Provided by Chef John
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
- Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
- Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
- Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
- Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
- Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g
FRENCH ONION SOUP
This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.
Provided by Jennifer Segal
Categories Soups
Yield 4 to 6
Number Of Ingredients 16
Steps:
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
- Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
- Add the flour and cook, stirring constantly, for one minute.
- Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
- While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
- Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
- Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.
Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg
HOT BROWN
On any given day in the 1920s, more than 1,200 people would dance the night away at Louisville's Brown Hotel. When the fun wrapped up in the wee hours, the partiers would be ravenous, so hotel chef Fred Schmidt created this spin on ham and eggs: an open-face turkey sandwich with bacon and a Mornay sauce. The hotel still serves the dish, but if you can't get there, try this variation on it. We crumbled the bacon so you get a bit in each bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 hot brown sandwiches
Number Of Ingredients 12
Steps:
- Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
- Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
- Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
- Crumble the bacon over the sandwiches. Sprinkle with the parsley.
HOT BROWN SOUP
I made this soup for a different take on hot brown sandwiches from Kentucky, and because I wan't something different than regular turkey soup or hot turkey sandwiches or pilgram's pie. Served with a salad and a hearty bread it makes a great meal and freezes quite well. I just have to remember to get a picture taken before the hoards decend and clean out the pot. I know it seems a lot of work but once prep is done, smooth sailing. Can also be cooked in a crockpot on low for 4 hrs, just stir to provent sticking. For weight concerns use low fat and turkey bacon
Provided by Suzanne Marzano @kittybusia
Categories Turkey Soups
Number Of Ingredients 16
Steps:
- Cook bacon in dutch oven,over medium heat, until slightly crisp
- Add onion, celery and garlic and saute until tender.
- Add turkey and potatoes and cook stirring ocasionally until turkey is seard on all sides.
- Add wine, turn up heat to deglaze pan. Cook for 5 min, add stock, milk, salt, pepper, and nutmeg.Simmer over low heat for 15 min. or until potatoes are fork tender,
- Stir often to avoid sticking to bottom of pan.
- Whisk cream and flour in a small bowl and stir into simmering soup.
- Turn off the heat, add cheese and stir until mixture has thickened. If to thick add chicken broth or turkey broth til consistency is how you like it.
- Adjust seasonings and serve with slices of toast and desired toppings. (I like to put toast in bottom of bowl then top with soup and garnish
KENTUCKY HOT BROWN SOUP
On a school trip, I had a Hot Brown at the Galt House Hotel restaurant (if you ever come to Louisville, you may hear about the famous "Galt House"). I found this soup version on another recipe site and tried it. It was extremely similar to what I had then. The sandwich and the soup are deeelish!
Provided by Redneck Epicurean
Categories Cheese
Time 40m
Yield 5 cups
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat. Add onion; sauté until tender.
- Add flour, garlic salt, and hot sauce; cook, stirring constantly, for 1 minute.
- Gradually stir in milk; cook until thickened and bubbly.
- Reduce heat; stir in cheese until melted. Add ham and turkey; cook, stirring occasionally, until heated, about 20 minutes. (Do not boil.).
- Serve with toppings.
- NOTE: When you have a hot brown sandwich, it is layered with ham and turkey slices, a couple of slices of bacon, a tomato, and totally smothered in cheese sauce. So if you want the "hot brown" experience, top the soup with the tomato, bacon, and a sprinkle of parsley. It is delicious! Also, the 30 minutes it takes goes rather fast since the meat is already cooked. It's mostly just getting everything hot and making the cheese soup.
Nutrition Facts : Calories 385, Fat 27, SaturatedFat 16.1, Cholesterol 98.8, Sodium 341.8, Carbohydrate 15.1, Fiber 0.3, Sugar 0.5, Protein 20.6
KENTUCKY HOT BROWN
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
- Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
- For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.
AUTHENTIC KENTUCKY HOT BROWN
I was raised in Kentucky, and this is as close to the original recipe (from the Brown Hotel in Louisville) as I've ever tasted. You can substitute cheddar cheese if you like, but the swiss makes it more like the original dish.
Provided by getoutofmygalley
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick).
- Quarter the toast and place in 6" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so.
- Garnish with bacon slices and serve hot.
Nutrition Facts : Calories 1993.8, Fat 157.4, SaturatedFat 90, Cholesterol 510.8, Sodium 2293, Carbohydrate 90.9, Fiber 3.6, Sugar 3.3, Protein 55.7
CLASSIC HOT BROWN
Looking for a classic dinner? Then check out this delicious dish made with Texas toast, turkey breast, tomatoes and bacon that are ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
- Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
- Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.
Nutrition Facts : Calories 541, Carbohydrate 31 g, Fat 2, Fiber 2 g, Protein 44 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 822 mg
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