LotR mushroom soup

Adapted from Middle-Earth Recipes and The Hungry Hobbit

Ingredients:

  • 1 pound of mushrooms, divided in half
  • 4 + 2 + 2 tbsp of butter
  • 1 tbsp of chopped onion
  • 2 cups of finely chopped carrots
  • 2 cups of finely chopped celery (we used leeks)
  • 1 clove of garlic, minced
  • 2 1/2 cups of broth / bouillon
  • 1 small can of tomato paste (~6-7 tbsp; we used 1-2 tbsp)
  • 1/4 tsp of salt
  • pinch of black pepper
  • 1/4 cup of dry sherry (we used a dry red wine)
  • Garnish: sour cream, herbs (optional)

Directions:

  1. Chop 1/2 pound of mushrooms very fine.
  2. In a large saucepan, melt 4 tablespoons of butter.
  3. Add 1 tablespoon of chopped onion, 2 cups of finely chopped carrots, 2 cups of finely chopped celery, and 1 clove of garlic, minced. If you have wine, you can use it now to deglaze the pot. Stir, scraping the bottom bits.
  4. Melt 2 tablespoons of butter in a skillet, add the 1/2 pound of finely chopped mushrooms, and sauté for 5 minutes. Add to the soup.
  5. Stir in 2 1/2 cups of broth, 3 1/2 cups of water, 1 small can of tomato paste, 1/4 teaspoon of salt, and 1/16 teaspoon of pepper.
  6. Bring to a boil. Cover and reduce heat. Simmer 1 hour (30 minutes minimum).
  7. Purée the soup with an immersion blender. Season and taste.
  8. Melt 2 tablespoons of butter in a skillet, add the 1/2 pound of reserved sliced mushrooms, and sauté for 5 minutes. Add to the soup.
  9. Add 1/4 cup of dry sherry. Heat thoroughly and serve.
  10. Garnish with sour cream or herbs.

Titled “Mushroom Soup from the Inn at Bree”, there is only one main inn in Bree, however: the Inn of the Prancing Pony. We didn’t have a bundle of celery, so we subbed with a leek instead. Next time I would use 2 leeks! I would also had herbs like thyme. Instead of beef broth, we used Better Than Bouillon chicken base. Feel free to use more tomato paste if you prefer a more reddish product, but this was grand — I would also like to try a medley of mushrooms in season. Instead of dry sherry, we used a red wine, but I would also try a white wine next time.

~Jessica

Flourless brownies

Adapted from Unicorns in the Kitchen

Ingredients:

  • 8 tbsp unsalted butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 8 oz chocolate chips
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbsp cocoa powder

Directions:

  1. Preheat the oven to 350 deg F. Coat an 8×8 baking pan with non stick spray and line with a parchment paper.
  2. Place butter, sugar and chocolate in a pan over medium heat until all melted. Let cool for a minute.
  3. Mix in the eggs one at a time using an electric mixer (this is important). Beat very well after each addition.
  4. Add in vanilla and cocoa powder. Mix well.
  5. Transfer the brownie batter into the prepared baking pan. Pound the pan on the counter twice.
  6. Bake in the heated oven for 25 minutes until the top is crackled.

Tips: It’s best to melt the butter, sugars and chocolate in a sauce pan over medium heat and NOT to use a microwave. Make sure all the ingredients are well mixed. Since this flourless brownie recipe has no leavening agent such as baking powder, over-mixing won’t cause a problem. Don’t over bake the brownies. We did not have nonstick spray — just the parchment paper. These kind of tasted like flourless chocolate cake — so really, no one could be disappointed. Mookie the cat got chastised for walking across the counter to inspect the mixing bowl (it was too far from his usual perch on the high chair by the bar counter).

~Jessica

Gordon Ramsay’s scrambled eggs and smoked salmon

Adapted from Gordon Ramsey and Goodto

Ingredients:

  • 4 butter croissants
  • 300g smoked salmon slices
  • 12 eggs (3 per person)
  • 4 tbsp double cream
  • 50g cold unsalted butter, diced
  • salt and pepper
  • 1–2 tbsp snipped chives (or scallions in a pinch)

Directions:

  1. Trim off the ends of the croissants, then slice each one into 4 or 6 thick rounds and season lightly with salt and pepper.
  2. Break the eggs into a cold heavy-based non-stick saucepan; do not season. Place the pan over a low heat and add a few knobs of butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.
  3. As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return to the heat and keep stirring and scraping the pan until the overall texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture – it should be moist and soft.
  4. Meanwhile, heat a dry frying pan over a medium heat and toast the croissants on each side for 1–2 minutes until golden. Place the toasted slices on individual plates.
  5. When the eggs are nearing the end of cooking, take the pan off the heat, add another knob of butter and then season well. Return to the heat and stir in the cream. Once the butter has melted, remove from the heat and fold through the chives.
  6. Drape the slices of smoked salmon on top of the toasted croissants, spoon the scrambled eggs over, and serve immediately.

I had some extra lox in the fridge, and a fresh carton of eggs. After practicing it all week, I felt ready to make it for a larger audience (Jesse’s family). It was a success. I could not find chives (not the season?), so subbed with scallions chopped extra fine.

~Jessica