Panera Bread Portobello & Roasted Garlic Bisque

Domestic mushrooms and sliced portobellos simmered in roasted garlic embellished with Amontillado sherry, prosciutto, sweet cream and chives.


Minced chives

1 large garlic bulb

2 slices thick sliced bacon; minced

12 ounces portabella mushrooms

1/2 teaspoon thyme

Salt and pepper

1 tablespoon olive oil

1/2 cup dry white wine (sherry or brandy)

1/4 cup flour

4 cups chicken broth

1/4 cup heavy cream

Freshly ground black pepper (I like a lot)

Roast the garlic first. This can be done up to a day ahead of time. Pre-heat oven to 350°. Remove the peel from the garlic bulb, cut the top off and drizzle with a little olive oil. Wrap up completely in foil and roast in the oven for 50 min. until very tender, cool in foil for about 25 min., remove from foil and cool enough to handle. Squeeze soft roasted garlic from each garlic clove, discard peel. Mash garlic with a fork until smooth and creamy.

Meanwhile make the soup: In a medium size, heavy sauce pan brown bacon until almost crisp. Remove the dark brown gills from the mushrooms and slice; add to bacon in the pot along with the minced chives. Sprinkle with thyme, salt and pepper and add olive oil, cover and sweat until very tender 5 to 8 min., uncover and continue to simmer until liquid is evaporated. Stir in wine and continue to simmer until wine is almost evaporated.

Make a Veloute’ (white sauce (roux) made with stock or broth instead of milk): Sprinkle flour over mushrooms and stir, continuing to cook and stir while pouring in broth. Stir in garlic and cook until mixture comes to a boil and thickens. Stir in cream, taste and add more salt and fresh ground pepper as desired.

Hot Crab Meatball appetizer from Smith Bros. Fish Shanty Restaurant, Port Washington, Wis.

This 1977 recipe was shared with the Milwaukee Journal from the famous restaurant in Port Washington, Wisconsin. There is now a coffee shop and Duluth Trading Company store occupying the once large and bustling Smith Bros. Fish Shanty restaurant that served delicacies from Lake Michigan, and the oceans delicacies that came to port here via the Great Lakes.

Thankfully, the brilliant, historic neon sign with a fisherman carrying a sturgeon as large or larger than he is still shines there.

Ingredients:

2 1/2 T. butter

3 T. flour

1/2 c. chicken stock or consomme

1/2 t. salt

1/4 t. white pepper

1/2 c. whipping cream

2 c. crab meat

1/2 t. finely cut tarragon

2 t. finely cut parsley

1 3 oz. can mushrooms, chopped

2 T. butter

Melt butter in saucepan and slowly stir in flour until golden brown. Stir in stock; boil 1 min. Add salt, pepper. Stir in cream slowly.

Flake crab meat, removing all fibers. Add crab tarragon, parsley and mushrooms. Let cool on a platter. Form into small balls. Refrigerate or freeze.

At cocktail time, warm the cream sauce. Then, saute’ the crab meatballs in butter or fry in deep fat. Use chafing dish and cover with cream sauce, keep warm. Serve with wooden picks. Makes 30 crab balls.

Heinemann’s Russian Vegetable Soup

Ingredients:

10 c. homemade beef stock

1 c. chopped celery

1 ¼ c. chopped onion

1 c. chopped carrots

1 ¼ c. diced canned tomatoes (undrained)

1 ¼ c. crushed tomatoes (undrained)

1 lb. ground beef

1 lb. (about 5 c.) chopped cabbage

4 c. peeled and diced potatoes (¾-inch cubes)

½ t. black pepper

3T. sugar

3-4 T. cider vinegar (This is a sweet-sour soup; adjust cider vinegar to taste.)

2 T. freshly chopped parsley

Directions:

In large pot, combine stock, celery, onion, carrot and diced and crushed tomatoes and simmer, uncovered, 1 hr.

While soup cooks, cook the beef until well browned. Drain to remove fat.

After soup has cooked, add cabbage and beef and cook another hr., skimming top as needed. Add potatoes and cook just until tender, about 20 min. Add remaining ingredients, heat through and check seasonings.

8-10 servings.

Marshall Field’s Cream of Mushroom Soup

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1/4 c. butter
2 t. chopped onion
1 3/4 c. chopped fresh mushrooms
1 qt. chicken broth
2 T. flour
1/2 t. salt
1 c. Half And Half

Melt 2 T. butter in large saucepan. Add onions and mushrooms and cook until soft, about 2 min.
Add chicken broth. Cover tightly and simmer 15 min.

In small skillet, melt remaining 2 T. butter. Stir in flour and 1/2 t. salt. Cook 30 seconds or until bubbly. Blend in 1 c. hot mushroom mix.

Pour into large saucepan with half and half. Beat well. Heat to boil, stirring constantly. Taste and add more salt, if necessary.

Top each serving with a dollop of unsweetened whipped cream.

Marshall Field’s Potpie (Mrs. Hering’s Famous Chicken Potpie)

40's Marshall Field & Co. Chicago Ad 1946 | eBay

This Potpie is synonymous with Marshall Field’s. It is, in fact, Mrs. Hering’s Chicken Potpie, which was made famous in 1890 when a Marshall Field’s clerk heard customers talking about lunch and offered them the homemade chicken potpie she brought for her own lunch. She set up a table, served her pie, and started a tradition, according to the Marshall Field’s Cookbook by Stephen Siegelman and Marshall Fields.

Chicken and broth:
1 3 1/2 lb. frying chicken
1 carrot
1 celery stalk
1 sm.onion, halved
2 t. salt

Directions: Combine chicken, carrot, celery, onion, and salt in large stockpot. Add cold water just to cover and bring to a boil over high heat. Decrease heat to low and simmer 45 minutes. Transfer chicken to a plate and allow to cool.

Increase the heat to high and bring broth to a boil for 20 min. to concentrate the broth. Pass the broth through a fine-mesh strainer and discard the vegetables. When cool enough to handle, pull the chicken meat from the bones and shred into bite-sized pieces.

The dough:
1 1/2 c. flour
1/2 t. salt
1/2 c. cold unsalted butter, diced
1/4 c. vegetable shortening, chilled
3 to 4 T. ice water

Directions:

Combine flour, salt, and butter in bowl to combine. Add the shortening and combine until dough resembles coarse cornmeal. Transfer to a bowl and sprinkle with 2 1/2 to 3 T. of ice water. Stir and then press with a wooden spoon until the dough sticks together. A little at a time, add more water if the dough won’t come together. Shape dough into a ball and then flatten into a disk. Cover in plastic wrap and refrigerate for 30 min. or up to 2 days before rolling.


The filling:
6 T. unsalted butter
1 lg. onion, diced (about 1 1/4 c.)
3 carrots, sliced thinly on the bias
3 celery stalks, sliced thinly on the bias
1/2 c. flour
1 1/2 c. milk
1 t. chopped fresh thyme
1/4 c. dry sherry
3/4 c. frozen green peas, thawed
2 T. minced fresh parsley
1 t. salt
1/2 t. freshly ground black pepper
1 egg beaten with 1 T. water

Directions:

Preheat oven to 400 degrees F.

Place a large saucepan over medium heat and add butter. When the butter is melted, add the onion, carrots, and celery for filling and cook, stirring occasionally, for 10 min. until the onion is soft and translucent.

Add flour and cook, stirring, for 1 min.

Slowly whisk in the milk and 2 1/2 c. of the broth. Decrease heat to low and simmer, stirring often, for 10 min.

Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust the seasoning if necessary.

Make the pies:
Divide the warm filling among six 10-to-12-oz potpie tins or individual ramekins.

Place the dough on a floured surface and roll out to 1/4″ thick. Cut into 6 rounds about 1″ larger than the dish circumference. Lay a dough round over each potpie filling. Tuck the overhanging dough back under itself and flute the edges with a fork. Cut a 1″ slit in the top of each pie. Brush tops of pies with egg wash. Line a baking sheet with cooking parchment.

Place pies on the baking sheet and bake 25 min., until pastry is golden and filling is bubbling. Serve hot.

6 servings

Bruce Z’s Polish Red Borsch (BARSZCZ CZERWONY)

bruce and stew big

My uncle Bruce’s big, meaty, delicious barszcz czerwony truly has that old-world cachet and will wonderfully impress guests. This recipe is sized for a party. (P.S. Also known as borscht, bortsch, borstch, borshtch, borsh, borshch, Ukrainian борщ)

Bruce Z’s Polish Red Borscht (BARSZCZ CZERWONY)
10 lbs. boneless chuck roast, cut into 3″ squares
2 beef soup bones
Butter or olive oil
8 lg. carrots, sliced into 1/2“ rounds
8 lg. turnips, sliced into nice size strips
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Dayton’s Department Store Recipes

Plantation Cake Recipe - Dayton's -

Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.

Dayton’s Boundary Waters Wild Rice Soup

Dayton’s in downtown St. Paul

Wild rice was all the rage in Minneapolis in the 1980s. Dayton’s was no exception.

Serves 6.

To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 min. From “The Marshall Field’s Cookbook.”

• 6 T. (3/4 stick) unsalted butter

• 1 c. diced yellow onion

• 1 small leek, halved lengthwise, rinsed well, and thinly sliced

• 1 1/2 c. sliced button mushrooms

• 3/4 c. diced carrots

• 1/2 c. flour

• 6 c. chicken broth

• 1 1/2 c. cooked wild rice

• 1/2 roasted chicken, skin and bones removed and meat chopped (1 to 1 1/2 c.)

• 1 c. heavy cream

• 5 T. dry sherry

• 2 t. salt

• 1 1/2 t. freshly ground black pepper

• 2 T. freshly chopped flat-leaf parsley

• 1 t. freshly chopped thyme leaves

• 2 T. slivered almonds, toasted, for garnish

Directions

In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 min. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 min.

Add flour and cook, stirring occasionally, for 1 min. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 min. Add wild rice, chicken, cream, sherry, salt, pepper, parsley and thyme and cook until warmed through, about 5 min.

Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.

Creamy Peasant Turkey Soup with Waldorf Noodles

Roasted turkey stock, rustic vegetables and cream sent over the top with the handmade soup noodles as described Waldorf Astoria Maitre D’Hotel Oscar Tschirky in his 1896 cookbook, Oscar Of The Waldorf.

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Creamy Peasant Turkey Soup
Ingredients
2 tbsp. butter
6 stalks celery with inner, tender stalks and leaves, cut in 1″ square pieces
6 carrots, cut in 1″ square pieces
I med. or lg. onion, cut in ½-1″ square pieces
1 lg. turnip, ½-1″ dice
2-3 bay leaf
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Karl Ratzsch’s Liver Dumpling Soup

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A traditional and amazing soup. The recipe was originally published in 1980 by the Milwaukee Sentinel.

Karl Ratzsch’s Liver Dumpling Soup
1 qt. consumme, beef broth or beef bouillon
2 tbsp. bread crumbs
4 tbsp. butter

Liver Dumplings
1 lb. calves liver, coursely ground
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Karl Ratzsch’s Chicken Okra Soup

The restaurant revealed this recipe to the Milwaukee Sentinel in 1980.

Karl Ratzsch’s Chicken Okra Soup
1 (4 lb.) chicken
2 qts. water
2 lg. carrots, peeled, diced
1 lg. onion, diced
3 stalks celery, diced
1/3 c. flour
2 oz. butter
1 sm. can whole tomatoes, diced
1 sm. can cut okra
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Karl Ratzsch’s Potato Soup

This recipe was originally published in the Milwaukee Sentinel in 1977, but the Sentinel erred, listing the chicken bouillon ingredient twice and not enough cream. The recipe is corrected here.

Karl Ratzsch’s Potato Soup
1 onion, finely chopped
1 leek, finely chopped
½ gal. water
2 Maggi chicken bouillon cubes
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Karl Ratzsch’s Restaurant Split Pea Soup with Ham

This recipe is occasionally served at Karl Ratzsch’s. The recipe was requested and published recently in the Milwaukee Journal Sentinel’s reader’s request section, found here: http://www.jsonline.com/features/recipes/56808987.html. John Poulos, executive chef and co-owner, sent the recipe, saying, customers may request it in advance.

Karl Ratzsch’s Restaurant Split Pea Soup with Ham
2 tbsp. bacon grease
¾ c. onion, diced
½ . carrot, diced
½ c. celery, diced
2 bay leaves
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Karl Ratzsch’s German Lentil Soup

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The recipe comes from John Poulos, executive chef at Karl Ratzsch Restaurant, 320 E. Mason St. Milwaukee, Wisconsin, and was published in the Milwaukee Journal Sentinal, in 1999

Karl Ratzsch’s German Lentil Soup
1 pkg. (16 oz.) dried lentils
3 qts. ham stock
1 bay leaf
½ tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. ground nutmeg
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