"My mother's Pot Pies... "<br><br>Hmm... if I didn't know better, I'd say your mother is a bachelor! <br><br>... 'cause that's MY favourite pot pie recipe. <br><br>- alec -

<br>CUTE! <br><br><br>OKOK, I can perhaps get the chestnut paste (maybe)<br>but what's "double cream" ? is that what we call<br>"heavy cream"? unwhipped "whipping cream" ?<br><br>The honey is a cinch, I've been stocking up<br>since learning that the bees were going<br>...um... "out of beesniss"... <br><br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>

Don't get me wrong, my mother loved us. She was a great mom, in her way. She just wasn't anything that could be described as "domestic".<br><br>We are what we repeatedly do. -Aristotle

<B>Carrot & Tangerine Soup</B><br>Recipe by chef Mitch Prensky of Supper Restaurant<br><br>• 2 lbs. diced carrots<br>• 9 oz. water<br>• 9 oz. fresh tangerine juice<br>• ¼ tsp. tangerine zest<br>• 1 sprig of thyme<br>• 4 oz. sliced shallots<br>• salt and pepper, to taste<br>• 9 oz. fresh carrot juice<br>• 9 oz. water<br><br>Directions: Melt Butter. Sweat shallots for five minutes on medium heat. Add diced carrots, lower heat, cover and cook until tender. 10 minutes with no caramelization.<br><br>Add water, tangerine juice, tangerine zest and season with salt and pepper. Bring to a boil and simmer for 20 to 30 minutes. Puree soup mixture in a high speed blender until smooth.<br><br>Before serving, thin soup with fresh carrot juice and water until reaching desired soup consistency.<br><br>

Have you tried this?<br><br>Definately sounds different....<br><br>

I've had carrot soup which was made sweet and savory with brown sugar and onions, but I haven't tried the Carrot & Tangerine version. Sounds pretty tasty to me!<br><br>Bonus Kitchen Tip for the day:<br><br>Everyone likes good tools, whether they're a home builder or a chef. <a href="http://us.microplane.com/index.asp?PageAction=VIEWCATS&Category=2" style="color: teal; text-decoration: underline;">Microplane</a> offers a brilliant line of graters for the kitchen. They're well made and as sharp as anything you've ever used. From filing off fresh nutmeg, to thin slicing potatoes to shaving off rock-hard cheese, these are the best you can get, as far as I know.<br><br>Oh, and they make woodworking tools, too!<br><br>

You're being polite, John. <br><br>Sorry, Phos, but you could probably chase me outta the county with carrot soup. And I do like carrots, but . . . nope. <br><br><br><br><br><br>[color:blue]I always deserve it. Really.</font color=blue><br><br>

Can't remember if I posted this.<br><br>Couch Potato Soup<br>I made this up myself and it was also in the paper I work for in a series on employee recipes. It couldn't be easier as the frozen hash browns save the peeling and boiling potato parts. Thus the Couch Potato moniker. You can use fresh onions in place of the dried. You can also add corn or clams to vary the recipe. <br>Couch Potato Soup<br>1 or 2 Cans Aunt Penny's <br>White Sauce (Depending on how much soup you want)<br>Milk <br>(at least a quart)<br>Diced Ham <br>(Bacon can be added also)<br>1 or 2 stalks Celery<br>Frozen Southern Style <br>Hash Browns<br><br>Celery Salt<br>Onion Flakes<br>White Table Salt<br>Black Pepper <br>(Fresh Ground if <br>stronger flavor desired)<br>Butter<br>Parsley<br><br>Whisk white sauce together with milk until smooth. Use enough milk for a fairly thin sauce. Heat in a large saucepan on stove. Add the following ingredients to taste.<br>Onion flakes, celery salt, salt, pepper, diced ham (and/or bacon), chopped celery, butter and parsley. Heat to slow boil. Make sure you stir often enough to keep from scorching on the bottom. When boiling add enough frozen hash browns to leave as much broth as desired. Remember this will thicken as potatoes soften. Cook until potatoes taste done & celery is tender, at least 20 minutes. Can add additional milk if too thick or for reheating after refrigeration.<br><br><br>oh yeah, that's going in the blog

Well...I didn't want to be impolite especially since I haven't tried this before.<br><br>The tangerine sauce is what throws me off.<br><br>

Meh, no worries, Lea and John. Different munches for different bunches.<br><br>There are very few things I won't eat, and my taste buds can easily imagine what the combination of flavors in Carrot & Tangerine Soup would taste like. Think: Mind's Eye. But substitute tongue.<br><br><br><br>