food Comfort Food Thread

Turkey Pot Pie...
 
Took leftover turkey, carrots, green bean casserole, a little bit of stuffing, some potatoes and a touch of gravy and chopped em all together for assembly.
 
jipb38.jpg

 
Topped with leftover pie crust and rubbed with butter
 
17crvb.jpg

 
Hot out of the oven:
 
919nhx.jpg

 
And on the fork
 
dnoz6x.jpg

 
They were so good I made another half dozen and bagged em for the freezer.  Truly comforting food.  :)
 
Damn! Looks really good. Is turkey good that long?
 
The Hot Pepper said:
Damn! Looks really good. Is turkey good that long?
Click to expand...
 
Our celebration was last Saturday, so the turkey is 6 days old as of today.  We'll be finishing the last of it tonight when I make kung pao turkey.  ;)
 
The frozen pot pies will last a couple months in the freezer, but they won't make it that long.
 
Man that looks awesome!! I think it would go good on a toasted Po-Boy bun topped with thin slices of prime rib and enough gravy to make it soggy/dipped.
 
I need to find me some of that juice too, we have a blood orange tree and they are addictive.
 
I made a barley yogurt soup last night and it came out amazing. Rave reviews from the family. A hot sizzling butter drizzle on top made with a roasted garlic chili paste. It warmed me up from the inside out on one of this coldest nights we had in years.
Yogurt Barley Soup .jpg
That foam you see is the hot butter sauce hitting the hot soup.
 
 
Crispee-FL said:
I made a barley yogurt soup last night and it came out amazing. Rave reviews from the family. A hot sizzling butter drizzle on top made with a roasted garlic chili paste. It warmed me up from the inside out on one of this coldest nights we had in years.
attachicon.gif
Yogurt Barley Soup .jpg That foam you see is the hot butter sauce hitting the hot soup.
 
Click to expand...
 
Damn fine looking soup Crispee-FL.  :)
 
Chicken noodle soup today with green baby bok choy, green onion, celery and red shallots. Using kluski type egg noodles instead. Im having a craving for them but i also wanted a slight Chinese flair to the soup. A tiny bit of Korean soy sauce for soup (1 tbs) and Chinese rice wine (2 tbs) but it will hardly be noticeable with 2 quarts of bone broth. Its mostly for the salt since the bone broth has no added salt.
 
Separate the baby bok choy into slices of the thick bases and cut the green tops in half.
Quickly blanch the chicken thigh meat to remove some of the fat and scum.
Rise out the pan and add 2 quarts of bone broth, the chicken, soup soy, rice wine, shallots, celery, 2 cloves of garlic and the slices of the bok choy ...simmer until veggies have softened and chicken is cooked.
While the stock is cooking cook the noodles in another pot. Either par boil till nearly done and add to the stock or fully cook and add to the bowls. Im using a frozen Reames egg noodle that works fine if its just par boiled before adding to soup.
 
When the chicken stock is almost done add the leafy tops of the bok choy, chopped water chestunts (optional but i love the crunch) and boil for a couple minutes. Add finely chopped green onion right before serving or as a garnish.
 
Whenever I have some while making chicken broth , I will always drop some bok choy in  with the other veg .   Even after getting strained out with the rest of the veg it adds a fullness of flavour without standing out and screaming bok choy. 
 
Is a yogurt soup like a cream soup but heavier or?
 
Another fave i have not had in probably 20 years
 
Swedish meatballs!!!! That was another one of mom's specialties. Yo ass WAS home for dinner on meatball night. :D There were never any leftovers. We would hammer those things. We always had them on egg noodles with a loaf of garlic bread.
 
You must log in or register to reply here.
Back
Top