Frugal Gourmets Beer And Cheese Soup Food

FRUGAL GOURMET'S BEER AND CHEESE SOUP

Steps:

• Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
• Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve.
• Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve.
• You may add sliced cooked sausage to this soup; add just before serving.

FRUGAL GOURMET'S FOCACCIA

Steps:

• In a large bowl, mix water, yeast, and sugar.
• Stir in oils and 1 t salt.
• Add 2 3/4 c flour, mixing well til spongy.
• Add enough remaining flour to make stiff dough.
• Turn onto floured surface and knead until elastic.
• Cover with bowl and let rise til doubled.
• Divide dough in half, spread on cookie sheets using your fingers.
• TOPPINGS:.
• Mix crushed garlic with olive oil; brush over bread.
• Sprinkle w/ dried rosemary and kosher salt.
• Cover and let rise.
• Bake at 375 for 1/2 hour.
• Cut into squares and serve.
• NOTE: You can also slice squares in half for sandwiches.

"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Simmer SLOWLY uncovered, stirring occasionally, until thickened.
• (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).

FRUGAL GOURMET'S BEEF IN BURGUNDY

Steps:

• Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
• Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt, remember you used bacon.).
• Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
• Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
• Notes: This is an incredibly good dish. It is also very rich and not low in fat, but served once in a while it is sheer heaven.

FRUGAL GOURMET'S MELITZANOSALATA

Steps:

• Brush a backing pan with I tablespoon olive oil. Slice the eggplant.
• in half, the long way, and place it, cut side down, on the oiled.
• baking pan. Bake 375º for 45 minutes, or until soft.
• Cut the eggplant, including the skin, into small pieces, and.
• place in a blender. Add 3 tablespoons olive oil, the vinegar, lemon.
• juice, parsley, and garlic. Blend until smooth.
• Add the yogurt, cream cheese, and bread crumbs. Blend.
• again, and add salt and pepper. Refrigerate overnight.
• Use as a dip with bread, crackers, fingers, etc.