This week 1 recipe:
Mustard Soup
1 down – 69 to go
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| Cooking my way through From a Polish Country House Kitchen |
Unlike my sister, who as a child would create things like a mustard sandwich, I like mustard in moderation. You can imagine my mother’s horror when she found out that my sister had reported having such a concoction when her teacher wanted to know what everyone had for breakfast. I don’t know if there was a National School Lunch Program back then, but I’m sure mom feared we were being considered after that.
This recipe does a good job of moderating the tang of the mustard in a way that suits my sensibilities. I think my sis would like it too.
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| Mustard Soup – I’ve always said the Polish will make a tincture (flavored vodka) out of anything, now I will have to expand that ingenuity to soups. This reminds us so much of the Steak au Poivre – a long time favorite, the recipe came with our first Weber grill. For that reason, we think little bits of beef would be a great addition to this soup. |
Like bake-alongs I’ve done in the past, I’m not posting the recipes in From a Polish Country House Kitchen, but if you’d like your own copy, it’s available on Amazon.
Jenn
I like your countdown for every post of this cook/bake-along Lois. You seem to be going at a good pace. I’ve thought of baking through something again for a while but haven’t had the energy to commit to anything so far. Maybe since the weather’s getting cooler I will muster something soon :).
Lois B
Jenn – thanks Jenn. The dessert section is one I haven’t touched yet – avoiding the calories maybe.
Sue Eckhardt
I used to eat mustard and cinnamon sandwiches! The cinnamon was mixed with sugar. Weird, I know!
Lois B
Sue – It’s like you were going for sweet and sour!