Nana's Blue and White Dishes: 2023

Hungarian Mushroom Soup

When you want a delicious warm soup, especially mushroom,

but you don't want all the thick cream,

this soup is the answer!

This came together so quickly and I can honestly say it was the best

mushroom soup I have ever had in my life.

I could have eaten the whole pot full.

The recipe I used was excellent, but honestly I know it is

because I had some delicous bone broth and roast chicken drippings

that I added to the soup!

As Always,

ENJOY!

Recipe Source: The Modern Proper

4 tbsp butter
2 cups onions, chopped
1 lb mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp flour
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley

Rib Eye (Reverse Seared)

When it is cold, rainy or snowy, and you can't get out the grill,

it is time to pull out the cast iron skillet!

Even if you could use your grill, this is a fabulous way to cook a

rib eye steak and get it just perfect! Plus the herbs and brown butter

when finished cooking are perfect for dribbling over the steak or maybe

even your baked potatoe!

As Always,

ENJOY!

Fennel Salad with Blue Cheese and Walnuts

Crunchy, fresh and yummy!

This is a great pick me up salad for the winter!

So healthy and so many good flavors!

I love fennel and so I had to try this recipe.

The fennel is roasted before adding it atop the

baby greens.

As Always,

ENJOY!

Recipe Source: The Hygge Life

1 fennel bulb cored and thinly sliced

1 tablespoon apple cider vinegar

1 tablespoon canola oil

kosher salt

1/2 cup coarsely chopped walnuts

1 tablespoon butter

2 slices day-old sourdough bread, crusts removed and bread torn into bite-size pieces

2 cups salad greens of choice, such as mesclun, arugula, baby spinach

One 4-ounce wedge blue cheese crumbled

Finely sliced radishes, for garnish

Turkish Rice Pilaf

After steaming, the rice is ready to serve.

I added finely diced carrot for a bit of color.

Fluff the rice with a wooden spoon before serving.

Served alongside roasted meats and there juices, it helps

absorb all the wonderful juices.

As Always,

ENJOY!

Recipe Source: Spruce Eats

1 tablespoon butter or margarine
1 tablespoon cooking oil
2 tablespoons orzo pasta
1 cup rice (long grain)
2 cups chicken broth
Salt, to taste
Freshly ground black pepper, to taste

Turkish Roasted Lamb (Kuzu Tandir)

Leg of Lamb, divided into three pieces for

easier cooking.

Marinated with olive oil, lemon juice, fresh rosemary and

fresh bay leaves.

Slow roasted for 2 1/2-3 hours at a low temperature produces

melt in your mouth lamb.

Serve with Turkish Rice Pilaf and flat bread.

As Always,

ENJOY!

Recipe Source: The Spruce Eats

1 leg of lamb
1/4 cup olive oil
1 1/2 tablespoons freshly squeezed lemon juice, from 1/2 lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 to 5 fresh bay leaves
2 to 3 sprigs fresh rosemary
1/2 cup hot water

Clean off as much excess fat as possible. Then, separate into 3 pieces.
Preheat your oven to 285 F. Place the lamb in a shallow metal oven roasting tray. In a bowl, whisk together the olive oil, lemon juice, and spices. Pour the mixture over the lamb.
Rub the mixture all over the lamb, massaging it into the meat for several minutes. Add the bay leaves and rosemary sprigs. Place the tray in the oven uncovered.
Let the lamb cook slowly at this low temperature for about 1 1/2 hours. After the first 30 minutes, turn the pieces of lamb over. Repeat this two more times during the cooking process.
When 1 1/2 hours have passed and you have turned the meat three times, pour the 1/2 cup of hot water over the meat, then close the roasting pan completely with aluminum foil. Turn up the oven temperature to 365 F and leave the meat to roast for at least 1 hour more.
After about 1 hour, remove the pan from the oven and let it rest for 5 minutes. Remove the foil. Using two forks, remove all the meat from the bone. Also, remove the bay leaves and rosemary.
Serve hot with rice pilaf and flatbread.