The Month In Food

[stoutfellow]

I've been trying out recipes from my new slow-cooker book, with mixed results. The first dish was a "quick stroganoff" - quick because it used canned cream of mushroom soup. It wasn't bad, but the next time I make stroganoff I'm going to avoid the soup route. (I've found several recipes online which fill the bill.) Then I tried "Yankee pot roast with vegetables", which was decent, but a little greasy. (My fault, I suppose; I should have taken steps during, or the day after, I made it.) But the last two recipes have been quite a bit better. One was a pork and tomato ragout; again, there was a little trouble with fat, but I simply picked out the congealed bits and disposed of them before the second helping. Today, I made a ham and cheese rigatoni bake; the first helping was tasty, but the cooker shell is going to need some cleaning. It's soaking in the sink right now.

I should probably also start trying out the soup book.

Comments

[mmegaera]

I avoid all recipes with "cream of" soups in them. If you really want to use a recipe that has one in it, there are several simple homemade versions that taste much better in the finished recipe. Google "homemade cream of soup."

[stoutfellow]

The Ultimate Soup Bible has a recipe for cream of mushroom soup that looks pretty good. I'm definitely going to have to start leafing through that book.