Vincent Price’s Mushroom Soup

I discovered this recipe years ago and recently reisurrceted it, making just a few changes and adjustments. Since I planned to served it prior to a prime rib dinner, I used beef broth instead of chicken. I also added cream to finish it, and topped it with a dollop of sour cream before serving in my Grandmother Richardson’s china soup bowls. 

The original recipe contained a note saying it was Vincent Price’s favorite soup. Vincent Price just happened to be one of my grandmother’s favorite actors. An online source said he was also a gourmet cook. 

Making the soup ahead is a convience but it also allows the flavors to meld in the refrigerator. When ready to serve, I reheated it, adding more broth and the cream. 

 

Vincent Price’s Mushroom Soup 

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, grated 

1 clove garlic, split

1 pound (button) mushroom caps, sliced thin

3 tablespoons tomato paste

3 cups chicken or beef stock/broth + more for reheating or to achieve desired thickness

2 tablespoons sherry or  Italian vermouth, sweet 

1/2 teaspoon salt

Dash pepper

Heavy cream, optional – just enough to add a creamy note to the soup

Sour cream, optional – for garnish

1. In a heavy soup pot,  saute onion and garlic gently and discard garlic.  
2. Add mushroom and sauté 5 minutes.
   
3. Mix in tomato paste and stock/broth.  Stir and add vermouth, salt and pepper.  
4. Let simmer 10 minutes.
   
5. Optional finishing: add enough cream for a creamy appearnce + additional stock/broth as desired.
6. Garnish bowls of soup with a dollop of sour cream if desired. 

Recipe without photos . . . Vincent Price’s Mushroom Soup 

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, grated 

1 clove garlic, split

1 pound (button) mushroom caps, sliced thin

3 tablespoons tomato paste

3 cups chicken or beef stock/broth + more for reheating or to achieve desired thickness

2 tablespoons sherry or  Italian vermouth, sweet 

1/2 teaspoon salt

Dash pepper

Heavy cream, optional – just enough to add a creamy note to the soup

Sour cream, optional – for garnish

1. In a heavy soup pot,  saute onion and garlic gently and discard garlic.  
2. Add mushroom and sauté 5 minutes.  
3. Mix in tomato paste and stock/broth.  Stir and add vermouth, salt and pepper.  
4. Let simmer 10 minutes.
5. Optional finishing: add enough cream for a creamy appearnce + additional stock/broth as desired.
6. Garnish bowls of soup with a dollop of sour cream if desired. 

Fruited Irish Soda Bread

Raisins or dates add a bit of sweetness to this basic soda bread. Perfect corned beef and cabbage on St. Pat’s day. It was so good that we each slathered another piece with butter and a squirt of honey for a delightful Irish dessert. Since I’m baking for just two, I cut the recipe in half and it was just right for us as this bread is best when served warm but can be toasted the next day, too. 

Fruited Irish Soda Bread     Make 1 free-formed loaf 

4 cups all-purpose flour, plus extra for shaping

1 tablespoon sugar 

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons  butter, cut into small cutes

1 cup raisins or chopped dates

1 egg, beaten

1 3/4 cup buttermilk

1. Preheat the oven to 425° 
2. Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
3. Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble coarse meal.
   
   
   
4. Stir in the raisins or dates. 
   
5. Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
   
6. Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
7. Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
   
   
   
8. Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
9. Remove baked bread from oven, allow to cool a few minutes before serving.
   
   
   

   Recipe without the photos . . . Fruited Irish Soda Bread     Make 1 free-formed loaf 

   4 cups all-purpose flour, plus extra for shaping

   1 tablespoon sugar 

   1 teaspoon salt

   1 teaspoon baking soda

   4 tablespoons  butter, cut into small cutes

   1 cup raisins or chopped dates

   1 egg, beaten

   1 3/4 cup buttermilk

   1. Preheat the oven to 425° 
   2. Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
   3. Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble  coarse meal.
   4. Stir in the raisins or dates. 
   5. Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
   6. Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
   7. Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
   8. Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
   9. Remove baked bread from oven, allow to cool a few minutes before serving.

   
   

Oatmeal Walnut Date "Caramel" Bars -- gluten & refined sugar free

In an attempt to try to find a dessert that could be classified as "healthy," I discovered this gluten free, no refined sugar-added recipe at the Sunkissed Kitchen Blog. Dates, in the base & top crust + in date “caarmel” layer, adds all the sugar needed to make these in a  blog-worthy treat! I served it with fresh unsweetened whipped cream. Definitely a keeper! 

Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
   
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
   
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
   
8. Press the date caramel layer on top of the oatmeal layer.
   
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 
   

Recipe without photos . . .Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
8. Press the date caramel layer on top of the oatmeal layer.
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 

 

Toasty Granola & Nut Topping

We mix this crunchy, nutty topping in with fresh fruit and yogurt for a naturally sweet ending to a meal or for as a yummy breakfast bowl. Since we like to sure it is as fresh as possible, I usually halve the recipe.

Toasty Granola & Nut Topping

4 cups old-fashioned rolled oats 

1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil (melted) or olive oil

1/2 cup honey or maple syrup 

1 teaspoon vanilla 

1. Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
   
3. Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated. 
   
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
   
5. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
   
6. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
7. Store the granola in an airtight container at room temperature for up to 2 weeks.
   
   
   

Recipe without photos . . . Toasty Granola & Nut Topping

4 cups old-fashioned rolled oats 

1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil (melted) or olive oil

1/2 cup honey or maple syrup 

1 teaspoon vanilla 

1. Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated. 
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
5. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
6. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
7. Store the granola in an airtight container at room temperature for up to 2 weeks.

Golden Turmeric Latte

 Full of warm spices, this milk-based drink is SO good . . .

Served in Barry's hand thrown mugs makes this drink even more special. 

Golden Turmeric Latte   Yield: 1 serving

1 cup milk (I used Hildebrand's whole milk)

1/4 teaspoon ground turmeric

1/8 teaspoon ground cinnamon + extra for sprinkling on top

1/8 teaspoon ground ginger

1/8 teaspoon black pepper

1/4 vanilla extract

1 to 2 teaspoons honey 

1. Combine all ingredients in a mug and stir; heat for 1 to 1 1/2 minutes in the microwave.
2. Stir again when it comes out of the microwave and sprinkle with additional cinnamon.

Individual Breakfast Casserole

Ideal for a “grab-and-go” breakfast or convenient for an everyday protein and veggie-packed breakfast or even lunch. This recipe make 12 to 18 individual breakfast casserole that can eaten immediately, stored in the refrigerator for 5 days or frozen and re-heated.

Individual Breakfast Casseroles    Yield: 12 to 18 depending on the depth of your muffin tins

About 1 to 2 tablespoons olive oil 

About 1 cup of mixed veggies (I used finely chopped onions, yellow & red peppers, button mushroom and spinach)

1 to 1 1/2 cups shredded cheese (I used Monterey Jack but will try Cheddar later)

12 eggs

1/2 cup half and half or  whole milk

A dash of Tabasco sauce & Worcestershire sauce 

1. Preheat oven to 375˚F. Note: Use silicon muffin “tins” for easy release of the casseroles; if using regular muffin tins, brush with oil. 
2. Heat oil in a skillet and sauté the vegetables just until softened. Cool veggies.
3. In a mixing bowl, whisk together eggs, half and half and seasonings.
   
4. Stir in cheese.
   
5. Ladle mixture evenly among muffin tins. 
   
6. Bake at 375˚F for 15 to 22 or 23 minutes (depending on depth of muffin tins) or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve. The casseroles may be stored in the refrigerator for 5 days; reheat in the microwave. Or, to freeze— cool individual casseroles completely, then wrap in plastic film, place in a freezer-safe bag for up to 3 months.
   
   
   

Recipe without photos . . . Individual Breakfast Casseroles    Yield: 12 to 16 depending on the depth of your muffin tins

About 1 to 2 tablespoons olive oil 

About 1 cup of mixed veggies (I used finely chopped onions, yellow & red peppers, button mushroom and spinach)

1 to 1 1/2 cups shredded cheese (I used Monterey Jack but will try Cheddar later)

12 eggs

1/2 cup half and half or use whole milk

A dash of Tabasco sauce & Worcestershire sauce 

1. Preheat oven to 375˚F. Note: Use silicon muffin “tins” for easy release of the casseroles; if using regular muffin tins, brush with oil. 
2. Heat oil in a skillet and sauté the vegetables just until softened. Cool veggies.
3. In a mixing bowl, whisk together eggs, half and half and seasonings.
4. Stir in cheese.
5. Ladle mixture evenly among muffin tins. 
6. Bake at 375˚F for 15 to 22 or 23 minutes (depending on depth of muffin tins) or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve. The casseroles may be stored in the refrigerator for 5 days; reheat in the microwave. Or, to freeze— cool individual casseroles completely, then wrap in plastic film, place in a freezer-safe bag for up to 3 months.

Cauliflower Parmesan - a yummy meatless entrée or a side dish

Thumbing through the March/April 2023 issue of the Food Network Magazine that arrived this week, Barry noticed this recipe and requested it for dinner. Although it could very well serve as a side dish, we used it as a meatless entrée and didn’t miss the meat. This recipe is definitely a keeper! 

Cauliflower Parmesan     4 servings

1 small head cauliflower, cut into florets

3 tablespoons unsalted butter, melted

3 tablespoons extra-virgin olive oil

¼ cup breadcrumbs

½ cup grated Parmesan cheese

Kosher salt and freshly ground pepper

2 cups marinara sauce

1 cup shredded mozzarella cheese

Chopped fresh parsley, for topping

1. Preheat the oven to 425˚. Toss the cauliflower florets with the melted butter and olive oil in a large bowl. Add the breadcrumbs and ¼ cup parmesan; season with salt and pepper and toss to combine. 
2. Spread the mixture on a baking sheet and roast until tender and crisp, anywhere from 25 to 35 minutes depending on the thickness of the florets.
   
   
   
   
3. Switch the oven to broil. 
4. Transfer the cauliflower to a 3-quart baking dish. Top with the marinara sauce, mozzarella and remaining ¼ cup parmesan. Broil until bubbling, 3 to 4 minutes. 
5. Top with chopped parsley.

Recipe without photos . . . Cauliflower Parmesan     4 servings

1 small head cauliflower, cut into florets

3 tablespoons unsalted butter, melted

3 tablespoons extra-virgin olive oil

¼ cup breadcrumbs

½ cup grated Parmesan cheese

Kosher salt and freshly ground pepper

2 cups marinara sauce

1 cup shredded mozzarella cheese

Chopped fresh parsley, for topping

1. Preheat the oven to 425˚. Toss the cauliflower florets with the melted butter and olive oil in a large bowl. Add the breadcrumbs and ¼ cup parmesan; season with salt and pepper and toss to combine. 
2. Spread the mixture on a baking sheet and roast until tender and crisp, anywhere from 25 to 35 minutes depending on the thickness of the florets.
3. Switch the oven to broil. 
4. Transfer the cauliflower to a 3-quart baking dish. Top with the marinara sauce, mozzarella and remaining ¼ cup parmesan. Broil until bubbling, 3 to 4 minutes. 
5. Top with chopped parsley.