What's in Da Fridge - Mushroom Soup with a Twist

So I have not written a post in a long time! As we are revamping www.everydayguy.tv (EGTV), our focus has been on creating the technology avenues to make EGTV - a leading brand for Today's Everyday Guy!!!!

With that said, here is one of our 1st recipes for 2010. Videos and Pictures will follow.

It is a cold, wintery day in New Jersey, just got back in the house from some sales calls, need to make something to knock the cold off. Look in the fridge, what do we have:

- Portobello Mushroom - take 4 whole (medium to large).
- 2 whole carrots (thinly sliced in circles)
- one red onion (thinly sliced)
- 2 whole parsnips. (thinly sliced in circles)

Take a Soup Pot (Medium to large size 2 to 4 quarts). Need high heat to start - pre-heat the pot, add Olive Oil (I use extra virgin), chopped garlic, onions. Take the heat to medium. Stir, now you can add Mushrooms than Arrowroot (or flour or Baking Powder) Enough to cover (will be used for thickening - the mushrooms and onions produce a lot of water). Stir had seasoning - I use (all to taste)

- Garlic Powder
- Kosher Salt
- Cayenne and White Pepper (yeah both)
- Dry Basil
- Dry Oregano

Also added has
- tablespoon of Cinnamon
- tablespoon of Cinnamon Maple Powder
- tablespoon of Balsamic Vinegar

Let simmer and blend. Constantly stirring every minute for 5 minutes or until it all most becomes like a paste. Add Water (about 2 quarts), Carrots and Parsnips.

Let cook on low - medium heat for 20-30 minutes.

Next step, you are not required but I like to do it. Carefully remove the solids from the soup with a slotted spoon and place in a blender or food processor. Puree....add back some of the liquid from the soup...mix and now pour back in the pot. (You are almost done!!) Time to add the final touches.

At this point, the soup is really ready to eat. I like to add a couple of different things! As this is What's in Da Fridge....no cream or whole milk in the house..I use two tablespoons of whole Mayonnaise (YES that is what I said May).. wisk it in slowly, sprinkle some more Cinnamon Maple..

let simmer for about 5-10 minutes while removing the fat (oil from the top) - again not a necessary step but recommended. While this is happening, grate some carrots, onions and parsnips (if you have it add some pork - I got bacon) so I quickly deep fry the combo - carrots, onions, parsnips and bacon.

Now we are ready to eat....To large ladles of the soup, top it with the fry combo. I like to add a little chipolte sauce and sprinkle of truffle oil. Done...Ready...EATING and still eating...Matter of fact...I could take a bath in this stuff..

Happy and Blessed New Year!!!!!!!

What's in da Fridge - Mushroom Torta

So first off, I do not know what you would name this dish but I like it. It is perfect for What’s in da Fridge!!!

It is pretty easy to put together. I am basically taking an approach that is used all over Europe – find some stuff in the house and make a snack for the family.

Ingredients
- 2 Store bought 9” pie crust.
- 8 eggs (be prepared to separate the yolks and whites).
- ½ lb of Pastrami
- Mushrooms, we have Portobello and Button.
- One Red Onion
- 2 Carrots
- Ricotta Cheese
- Shredded American
- Spices and Herbs
o Basil
o Oregano
o Allspice
o Thyme
o Salt and Pepper (pinches)
- Baking Powder (2 pinches)

I happen to have a food processor so some of the stuff goes a little faster, but this is a quick dish.

Slice the following ingredients into thin strips – Pastrami, Potato, Carrots, Onion, Mushrooms. You need to let the Pastrami, Onions and Mushrooms “sweat” a little in a pan on the stove – no frying, just need to cook them up a little – the mushrooms have a lot of water, want to get some of them out. Take off the heat and let cool while you prepare the wet portion.

Separate Eggs Yolks and Whites in a bowl (or food processor) beat 8 egg yolks and 4 whites while adding the spices and herbs. In another bowl, beat the whites (till frothy but peaks are not required).

In large bowl, combine Eggs, Ricotta Cheese with the Pastrami, Onions and Mushrooms while adding the baking powder for thickening and to add a little rise. Take the pie pans, light coat them with olive oil and poke a few holes in them with a fork for air. Place the Potatoes and Carrots in the bottom and cover with the Egg / Cheese / Mushroom / Pastrami mixture. Cover with the Shredded American.

Now they are ready for the preheated oven (350 degrees – F) – you only need about 10-15 minutes.

They will be come golden brown. Take them out – let cool, slice and serve.

Enjoy!