Every now and then the Food Network has such a great day of shows lined up that I have to post them up. Today’s a pretty good one…so, here we are!
Maybe it’s because I’ve been chilly since I woke up this morning, but I’m expecially turned on by the soups, stews, and chilis on today’s shows.
First up, there’s the Meatball Soup that Emeril will serve up on Essence of Emeril. With ingredients like onion, celery, garlic, tomatoes, tomato paste, beef broth, Essence, ground beef, ground pork, grated Parmesan, ditalini or other small pasta, baby spinach leaves, and chopped fresh basil leaves – I’ve printed the recipe out before I’ve even seen the show! I’ll watch, of course, because you HAVE to see the chef’s prepare their recipes – you learn a lot more by watching them do it than by just reading about it in a recipe.
On the same episode, Emeril will make something that, I think, sounds even better: Chuck Wagon Chili. Served with cheese, green onions, cilantro, and some out-of-this-world cornbread, this one has special written all over it!
Speaking of cornbread, check out what our girl Paula Deen’s making today: Vidalia Onion Cornbread! You can, according to the recipe, substitute another sweet onion for the Vidalia. Remarkably enough, the recipe actually starts with a cornbread/muffin mix. A few of the other ingredients are sharp cheddar, butter, milk, sour cream, and dill weed! Sounds delish.
On this same episode (the episode titled “Pot Luck”), you’ll want to see what chocolate wonders she works on store-bought doughnuts. I’m gaining weight just thinking about that one.
On a How to Boil Water episode titled “Comforting Delights,” I’m flipping over a Grilled Cheese Sandwich recipe they put together. It calls for country-style sourdough bread, Monterey jack, farmhouse Cheddar, Gruyere, or imported Swiss cheese, butter, and suggests one of the following as an add-in: smoked bacon, cooked and broken into 1-inch pieces, OR 2 vine-ripened tomatoes, sliced, and drained on paper towels for 5 minutes, OR 8 slices baked ham.
They all sound amazing, but I think I’ll try the bacon first – I can’t even tell you how much I love bacon. Mmmmm.
The same episode showed a Creamy Tomato Soup recipe that’d go with one of these grilled cheese sandwiches as well as Brad goes with Angelina.
Finally, a couple of recipes that I’m still making my mind up about. On today’s Barefoot Contessa, she’ll make a Fresh Pea Soup and Roasted Pepper and Goat Cheese Sandwiches. Usually, when I see recipes on the Food Network, I instantly know if I’ll love them or hate them – so they’re either printed out with the promise of being made very soon or they’re ignored (more are printed and tried than ignored). However, these two recipes have me bumfuzzled. I’m intrigued by them and figure they’ll either be amazingly delicious or hideously icky. They remind me of the individual that you can’t make your mind up about – “Is he ugly or handsome?” “Is she gorgeous or fugly?” So, I haven’t printed these recipes out, yet, BUT I also haven’t tossed them aside. I’ve saved them under my favorites in a “Recipes” folder. They’e in culinary purgatory until I decide if they’re Heaven or hell.
They’re pictured below and they actually look pretty good. Make no mistake about it, I’d try them – and probably clean the bowl and plate. But would they be worth the trouble to make. That’s one of the questions. The other one is, would my husband and three daughters even touch them? I can hear my youngest daughter now, “Liquid Shrek…I’m not touching it.”
Even the most open-minded 2 of my bunch hate peas, so it’s not looking too good for a soup that only I would eat. But isn’t it pretty?
Credit: Images and Recipes are from the FoodNetwork.com – a cook’s best bet for finding anything he or she could ever need!