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Ya-Yai Mushroom Soup

Ya-Yai Mushroom Soup


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This easy, seasonal mushroom soup is a staple of the dinner menu at Ember Room, located in midtown Manhattan in New York City. With just 10 ingredients, this recipe will keep your shopping list delightfully short.

See all soup recipes.

Ingredients

For the meatballs

  • 1/4 Cup ground pork
  • 2 1/2 Tablespoons seaweed
  • 1 Tablespoon cilantro roots, ground in a mortar and pestle
  • 1 Teaspoon sugar

For the soup

  • 4 1/4 Cups chicken stock
  • 1/2 Cup sliced seasonal mushrooms, such as wild or oyster mushrooms
  • 2 1/2 Tablespoons diced Japanese tofu
  • 1 Teaspoon whole white peppercorns
  • Mushroom soy sauce, to taste
  • 1 scallion, green and white parts, sliced on a bias, for garnish

Barley-Shiitake Mushroom Soup

Shiitake mushrooms have the perfect chewy texture to go with the barley. Even die-hard beef stock folks won't miss the meat.
Rinse the shiitake mushrooms and set them aside to soak in plenty of water. They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and the seasoning in a large stock pot with the water. When the mushrooms are soft, snip them into smaller pieces (approx. a square inch each) and drop them in the pot. Bring the pot to a boil, turn down to simmer. Cook until the carrots just start to soften. Add barley and simmer for another 10-15 minutes. Taste the broth occasionally while cooking, add salt to taste and more of the seasoning if needed.
Note on Shiitake mushrooms for those of you new to dried Shiitake mushrooms: These guys are sandy, so rinse them WELL in a colander to start. More sand will fall out of them as they expand. I like to soak them in a mixing bowl with lots of water to keep them floating well above the bottom. I even turn the gill sides down. Always remove them from the soak with a slotted spoon without sloshing the bowl around, don't dump them through a colander.
You can then ladle some of the soaking water into the soup, if you do it carefully and don't disturb the bottom. I'm sorry to state the obvious to people who already know, but I learned this a little at a time, and would have been nice to know the first time!


Contents

The name derives from the word борщ (borshch), which is common to East Slavic languages, such as Ukrainian [6] or Russian. [7] [8] [9] [10] Together with cognates in other Slavic languages, [a] it comes from Proto-Slavic *bŭrščǐ 'hogweed' and ultimately from Proto-Indo-European *bhr̥stis 'point, stubble'. [11] [12] [13] Common hogweed (Heracleum sphondylium) was the soup's principal ingredient [14] before it was replaced with other vegetables, notably beetroot in the Ukrainian version.

In English, the word borscht, also spelled borsch, borsht, or bortsch, [15] comes directly from Yiddish באָרשט ‎ (borsht), as the dish was first popularized in North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe. [16]

Typical Ukrainian borscht is traditionally made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted.

The stock is typically made by boiling meat, bones, or both. Beef, pork or a combination of both are most commonly used, with brisket, ribs, shank and chuck considered to give the most flavorful results, especially if cooked on a high flame. bone marrow is considered best for the bone stock. Meat stock is usually cooked for about two hours, whereas bone stock takes four to six hours to prepare. Meat and bones are usually removed afterwards and the meat is only added back into the soup about 10–15 minutes before the borscht is done. Some recipes call for smoked meats, resulting in distinctively smoky borscht, while others use poultry or mutton stock. Fasting varieties are typically made with fish stock to avoid the use of meat, while purely vegetarian recipes often substitute forest mushroom broth for the stock. [17]

The vegetables most commonly added to borscht are beetroots, white cabbage, carrots, parsley root, potatoes, onions and tomatoes. Some recipes may also call for beans, tart apples, turnip, swede, celeriac, zucchini or bell peppers. Parsnip may be used as a substitute for parsley root, and tomato paste is often used as well as or instead of fresh tomatoes. [18] The traditional technique of preparing the soup is to precook the vegetables – by sautéing, braising, boiling or baking – separately from the meat and only then to combine them with the stock. Vegetables are usually julienned, except for potatoes, which are diced. The beetroots may be partially baked before being sprinkled with vinegar or lemon juice to preserve the colour and braised separately from other vegetables. Onions, carrots, parsley root, turnip and other root vegetables are sautéed (traditionally in animal fat, especially lard or butter) and then mixed with tomatoes or tomato paste. Dry beans are boiled separately. Potatoes and cabbage are boiled in the stock for about 15 minutes before the precooked vegetables are added. [19]

The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained by adding beet sour. [20] It is made by covering sliced beetroots with lukewarm preboiled water and allowing bacteria to ferment some of the sugars present in beetroots into dextran (which gives the liquid a slightly viscous consistency), mannitol, acetic acid and lactic acid. [21] Stale rye bread is often added to hasten the process, but usually omitted in Jewish recipes, as chametz (leavened bread) would make the sour unfit for Passover meals. Sugar, salt and lemon juice may be also added to balance the flavor. After about 2–5 days (or 2–3 weeks without the bread), the deep red, sweet and sour liquid may be strained and is ready to use. It is added to borscht shortly before the soup is done, as prolonged boiling would cause the tart flavor to dissipate. [18] The beet sour is known in Slavic languages as kvas [b] (literally 'sour, acid' compare kvass) and in Yiddish as rosl [c] (from a Slavic word originally referring to any brine obtained by steeping salted meat or vegetables in water compare Russian rassol [d] 'pickle juice', Polish rosół 'broth'). Apart from its employment in borscht, it may be also added to prepared horseradish or used as pot roast marinade. [22] [23]

As the traditional method of making borscht with beet sour often requires planning at least several days ahead, many recipes for quicker borscht replace the beet sour with fresh beetroot juice, while the sour taste is imparted by other ingredients, such as vinegar, lemon juice or citric acid, tomatoes, tart apples, Mirabelle plums, apricots, dry red wine, dill pickle juice, sauerkraut juice, or a fermented rye flour and water mixture. [19] [24] [25] The soup is typically flavored with a wide selection of herbs, spices and condiments. Salt, black pepper, garlic, bay leaves and dill are among the most commonly used. Other aromatics often added to borscht include allspice, celery stalks, parsley, marjoram, hot peppers, saffron, horseradish, ginger and prunes. Some recipes require flour or roux to further thicken the borscht. A common opinion is that a good borscht should be thick enough for a spoon to stand upright in it. [18] [26]

  • Since the beet soup appeared before sugar beet was bred, use of sugar beet (also known as "Vinegret beet") is not advisable for traditional borscht.

Differences between particular varieties may regard the type of stock used (meat, bone, or both), the kind of meat (beef, pork, poultry, etc.), the choice of vegetables and the method of cutting and cooking them.

Beetroot borscht boasts great diversity of the soup's regional variants, [27] [28] . For example, although the typical recipe calls for beef and pork, the Kyiv variant uses mutton or lamb as well as beef, while in the Poltava region, the stock for borscht is cooked on poultry meat, that is, chicken, duck or goose. The use of zucchini, beans and apples is characteristic of the Chernihiv borscht in this variant, beetroots are sautéed in vegetable oil rather than lard, and the sour taste comes solely from tomatoes and tart apples. The Lviv borscht is based on bone stock and is served with chunks of Vienna sausages. [29] [30]

Many regional recipes for beetroot borscht, have also developed in Russian cuisine. Examples include the Moscow borscht, served with pieces of beef, ham and thick or thin Vienna sausages Siberian borscht with meatballs Astrakhan borscht with beans and prunes Krasnodar borscht with peppers and garlic, and Pskov borscht with dried smelt from the local lakes. Other unique Russian variants of borscht with beets include a monastic Lenten borscht with marinated kelp instead of cabbage and the Russian Navy borscht (flotsky borshch [e] ), the defining characteristic of which is that the vegetables are cut into square or diamond-shaped chunks rather than julienned. [26] [31]

As well as the thick borschts described above, Polish cuisine offers a ruby-colored beetroot bouillon known as barszcz czysty czerwony, or clear red borscht. It is made by combining strained meat-and-vegetable stock with wild mushroom broth and beet sour. In some versions, smoked meat may be used for the stock and the tartness may be obtained or enhanced by adding lemon juice, dill pickle brine, or dry red wine. It may be served either in a soup bowl or – especially at dinner parties – as a hot beverage in a twin-handled cup, with a croquette or a filled pastry on the side. Unlike other types of borscht, it is not whitened with sour cream. [32] Barszcz wigilijny, or Christmas Eve borscht, is a variant of the clear borscht that is traditionally served during the Polish Christmas Eve supper. In this version, meat stock is either omitted or replaced with fish broth, usually made by boiling the heads cut off from fish used in other Christmas Eve dishes. The mushrooms used for cooking the mushroom broth are reserved for uszka (small filled dumplings), which are then served with the borscht. [33]

Ashkenazi Jews living in Eastern Europe adopted beetroot borscht from their Slavic neighbors and adapted it to their taste and religious requirements. As combining meat with milk is proscribed by kosher dietary laws, Jews have developed two variants of the soup: meat (fleischik) and dairy (milchik). The meat variant is typically made from beef brisket (pork is never used [34] ) and cabbage, while the dairy one is vegetarian, blended with sour cream or a mixture of milk and egg yolks. Both variants typically contain beetroots and onions, and are flavored with beet sour, vinegar or citric acid for tartness and beet sugar for sweetness. Galician Jews traditionally liked their borscht particularly sweet. Jewish borscht may be served either hot or cold, typically with a hot boiled potato on the side. [2] In prewar Eastern Europe it was traditionally put up to ferment around Purim so that it would be ready four weeks later for the Passover holiday. [35]

Cold borscht Edit

In the summertime, cold borscht is a popular alternative to the aforementioned variants (those are normally served hot). It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir or yogurt. The mixture has a distinctive pink or magenta color. [36] It is served refrigerated, typically over finely chopped beetroot, cucumbers, radishes and green onion, together with halves of a hard-boiled egg and sprinkled with fresh dill. Chopped veal, ham, or crawfish tails may be added as well. [37] [38] [39]

This soup probably originated in the Grand Duchy of Lithuania, which comprised the territories of modern-day Lithuania and Belarus, and it is still part of the culinary traditions of these and neighboring nations. The Lithuanian language is the only one in the region which actually refers to it as 'cold borscht' (šaltibarščiai). In Belarusian it is known simply as khaladnik, [f] or 'cold soup' Latvian shares the same definition as Belarusian with aukstā zupa ('cold soup') in Polish it is known as chłodnik litewski, or 'Lithuanian cold soup' and in Russian as svekolnik, [g] or 'beetroot soup'. [39]

While borscht is commonly associated with the Ukrainian beet soup and its variants historically "borscht" word appeared for soups with a different core ingredient. In numerous cultures' cuisines, there are tart soups with "borscht"-like names where beetroots are not used commonly (yet sometimes may be an option), and name "borshch"/"borscht", refers to Medieval hogweed-using soups.

The principal common trait among such borschts is a tart flavor obtained by adding various sour-tasting ingredients. [20] In this sense, "standard" borscht of Ukrainian style, once cooked with modern beet (which have been bred to be rich of sugar) instead of non-sweet beet, creates separate kind of soup in comparison to such sour-tasting soups.

In Polish cuisine, white borscht (barszcz biały, also known as żur or żurek, 'sour soup' [h] ) is made from a fermented mixture of rye flour or oatmeal and water. It is typically flavored with garlic and marjoram, and served over eggs and boiled fresh sausage the water in which the sausage was boiled is often used instead of meat stock. [41]

  • Although the deep red color of "classic" beetroot borscht may remind of Polish cuisine with blood-containing food, the kind of borscht that does contain animal (usually poultry) blood mixed with vinegar is dark brownish-gray in color and aptly called "gray borscht" (barszcz szary), which is a regional name of the Polish blood soup better known as czernina. [42]
  • In the Carpathian Mountains of southern Poland, variants of borscht are also made. In those, the tart taste comes from dairy products, such as whey or buttermilk. [43]


In ethnic Mennonite cuisine, borscht refers to a whole range of seasonal vegetable soups based on beef or chicken stock – from spring borscht made with spinach, sorrel and chard to summer borscht with cabbage, tomatoes, maize and squash to fall and winter borscht with cabbage, beets and potatoes. [44]


In Romanian and Moldovan cuisines, a mixture of wheat bran or cornmeal with water that has been left to ferment, similar to, but less cloudy than that used in Polish white borscht, is called borș. [45] [46] It is used to impart a sour taste to a variety of tangy Romanian soups, known as either also borș or ciorbă. Its variants include ciorbă de perișoare (with meatballs), ciorbă de burtă (with tripe), borș de pește (with fish) and borș de sfeclă roșie (with beetroots). [47] [48]

Green borscht (zeleny borshch [i] ), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally tart-tasting sorrel is most commonly used, but spinach, chard, nettle, garden orache and occasionally dandelion, goutweed or ramsons, may be added as well, especially after the spring season for sorrel has passed. [49] [50] [51] [52]

  • Like the Ukrainian beetroot "borscht", the sorrel, "green" kind of borscht is based on meat or vegetable broth and is typically served with boiled potatoes and hard-boiled eggs, sprinkled with dill. [18] There is also a variation of Ukrainian green borscht which includes both sorrel and beetroots. [53]

In Russian cuisine, there is a murky boundary between Russian shchi and borschts: variety of soups counted as shchi may include soups of tart taste, as well as soups with borrowings of signature Mid- or West-European cuisine's ideas (such as sauerkraut instead of regular cabbage) thus, some soups named "shchi" can be perceived as "borscht" tart soups".

  • With tomatoes/ketchup or some random red sauce mixed into it, shchi may get "borscht" label for being red.

The Armenian, Azerbaijani and Georgian version of borscht is a hot soup made with beef stock, green peppers and other vegetables, which may or may not include beetroots, and flavored with chopped red chili and fresh cilantro. [54] [25]

In Chinese cuisine, a soup known as luó sòng tāng, [j] or "Russian soup", is based on red cabbage and tomatoes, and lacks beetroots altogether, yet it is also known as "Chinese borscht". It originated in Harbin, close to the Russian border in northeast China, and has spread as far as Hong Kong. [55] In Shanghai's Haipai cuisine, tomatoes are the main ingredient beef and its broth, onions and cabbages are also added while flour, rather than sour cream, is used for thickening. [56]

Origins of hogweed proto-borscht, early soups named "borscht" Edit

Borscht derives from a soup originally made by the Slavs from common hogweed (Heracleum sphondylium, also known as cow parsnip), which lent the dish its Slavic name. [14] Growing commonly in damp meadows throughout the north temperate zone, hogweed was used not only as fodder (as its English names suggest), but also for human consumption – from Eastern Europe to Siberia, to northwestern North America. [57] [58]

The Slavs collected hogweed in May and used its roots for stewing with meat, [14] while the stems, leaves and umbels were chopped, covered with water and left in a warm place to ferment. After a few days, lactic and alcoholic fermentation produced a mixture described as "something between beer and sauerkraut". [59] This concoction was then used for cooking a soup characterized by a mouth-puckering sour taste and pungent smell. [60]

  • As the Polish ethnographerŁukasz Gołębiowski wrote in 1830, "Poles have been always partial to tart dishes, which are somewhat peculiar to their homeland and vital to their health." [k][61]

One of the early mentions of borscht is found in the diary of German merchant Martin Gruneweg, who visited Kyiv in October 1584. After Gruneweg reached river Borshchahivka in Kyiv's vicinity on 17 October 1584, he wrote down a local legend saying that the river was so named because there was a borscht market. However, he doubted the story regarding the river: "Ruthenians buy borscht rarely or never, because everyone cooks their own at home as it's their staple food and drink". [62] [63]

Dictionary of ancient Ukrainian language (16th - mid 17th century) contains several mentions of borscht – in 1598, prominent orthodox polemicist Ivan Vyshenskyi wrote about peasants who ate from one bowl ‘polyvka or borschyk’ (polyvka meaning liquid dish), in early 17 th century one finds that some man ‘drank three bowls of borscht’, and in 1619 a classic lunch set is described as ‘there were pirogis and borscht’. [64]

Another survived mention, an early written reference to the Slavic hogweed soup can be found in Domostroy (closer to Domestic Order meaning), a 16th-century Russian compendium of moral rules and homemaking advice. It recommends growing the plant "by the fence, around the whole garden, where the nettle grows", to cook a soup of it in springtime and reminds the reader to, "for the Lord's sake, share it with those in need". [20]

Simon Syrenius ( Szymon Syreński ), a 17th-century Polish botanist, described "our Polish hogweed" [l] as a vegetable that was well known throughout Poland, Ruthenia, Lithuania and Samogitia (that is, most of the northern part of Eastern Europe), typically used for cooking a "tasty and graceful soup" [m] with capon stock, eggs, sour cream and millet.

  • More interested in the plant's medicinal properties than its culinary use, he also recommended pickled hogweed juice as a remedy for fever or hangover. [65]

Hogweed borscht was mostly a poor man's food. The soup's humble beginnings are still reflected in Polish fixed expressions, where "cheap like borscht" [n] is the equivalent of "dirt cheap" (also attested as a calque in Yiddish and Canadian English), [66] [67] whereas adding "two mushrooms into borscht" [o] is synonymous with excess. [68] For the professors of the University of Kraków, who led a monastic way of life in the 17th century, hogweed borscht was a fasting dish which they ate regularly (sometimes with deviled eggs) from Lent till Rogation days. [69] It was uncommon on the royal table, [14] although according to the 16th-century Polish botanist Marcin of Urzędów – citing Giovanni Manardo , a court physician to the Jagiellonian kings of Hungary – the Polish-born King Vladislaus II used to have a Polish hogweed-based dish prepared for him at his court in Buda. [70]

Diversification Edit

With time, other ingredients were added to the soup, eventually replacing hogweed altogether, and the names borshch or barszcz became generic terms for any sour-tasting soup. In 19th-century rural Poland, this term included soups made from barberries, currants, gooseberries, cranberries, celery or plums. [71] [72] [73]

When describing the uses of common hogweed, John Gerard, a 17th-century English botanist, observed that "the people of [Poland] and Lithuania [used] to make [a] drink with the decoction of this herb and leaven or some other thing made of meal, which is used instead of beer and other ordinary drink." [p] [74] It may suggest that hogweed soup was on some occasions combined with a fermented mixture of water and barley flour, oatmeal or rye flour. Such soured, gelatinous flour-and-water mixture, originally known as kissel [q] [75] [76] (from the Proto-Slavic root *kyslŭ, 'sour' [77] [78] ) had been already mentioned in The Tale of Bygone Years, a 12th-century chronicle of Kievan Rus', [79] [80] and continued to be a staple of Ukrainian and Russian cooking until the middle of the 19th century. [81] In Poland, a soup based on diluted kissel became known as either żur [82] (from Middle High German sur 'sour' [83] ) or barszcz and later – to distinguish it from the red beetroot borscht – as barszcz biały 'white borscht'. [84]

The earliest known Polish recipes for borscht, written by chefs catering to Polish magnates (aristocrats), are from the late 17th century. Stanisław Czerniecki , head chef to Prince Aleksander Michał Lubomirski , included several borscht recipes in his Compendium ferculorum (A Collection of Dishes), the first cookbook published originally in Polish, in 1682. They include such sour soups as lemon borscht and "royal borscht", the latter made from assorted dried, smoked or fresh fish and fermented rye bran. [85] A manuscript recipe collection from the Radziwiłł family court, dating back to ca. 1686, contains an instruction for making hogweed borscht mixed with poppy seeds or ground almonds. As this was a Lenten dish, it was garnished, in a trompe-l'œil fashion typical of Baroque cuisine, with mock eggs made from finely chopped pike that was partly dyed with saffron and formed into oval balls. [60] [86] An alternative recipe for the almond borscht replaced pickled hogweed with vinegar. [87]

Borscht also evolved into a variety of sour soups to the east of Poland. Examples include onion borscht, a recipe for which was included in a 1905 Russian cookbook, [88] and sorrel-based green borscht, which is still a popular summer soup in Ukraine and Russia. A Gift to Young Housewives by Elena Molokhovets, the best-selling Russian cookbook of the 19th century, [89] first published in 1861, contains nine recipes for borscht, some of which are based on kvass, a traditional Slavic fermented beverage made from rye bread. [90] Kvass-based variants were also known in Ukraine at that time some of them were types of green borscht, while others were similar to the Russian okroshka. [50]

Before the advent of beet-based borscht, cabbage borscht was of particular importance. Made from either fresh cabbage or sauerkraut, it could be indistinguishable from the Russian shchi. [91] Indeed, the mid-19th-century Explanatory Dictionary of the Living Great Russian Language defines borshch as "a kind of shchi" with beet sour added for tartness. [92] [20] The significance of cabbage as an essential ingredient of borscht is manifest in the Ukrainian proverb, "without bread, it's no lunch without cabbage, it's no borscht." [r] [93]

Beet borscht's history Edit

Beet (Beta vulgaris), a plant native to the Mediterranean Basin, was already grown in antiquity. [95] Only the leaves were of culinary use, as the tapered, tough, whitish and bitter-tasting root was considered unfit for human consumption. [96] It is likely that beet greens were used in variants of green borscht long before the invention of the beetroot-based red borscht. [20] Beet varieties with round, red, sweet taproots, known as beetroots, were not reliably reported until the 12th century [97] and did not spread to Eastern Europe before the 16th century. [98]

Mikołaj Rej , a Polish Renaissance poet and moralist, included the earliest known Polish recipe for pickled beetroots in his 1568 book, Life of an Honest Man. [99] It would later evolve into ćwikła, [100] or chrain mit burik, [101] a beet-and-horseradish relish popular in Polish and Jewish cuisines. Rej also recommended the "very tasty brine" [s] left over from beetroot pickling, [102] which was an early version of beet sour. The sour found some applications in Polish folk medicine as a cure for hangover and – mixed with honey – as a sore throat remedy. [72]

One of the earliest mentions of borscht with pickled beets comes from Russian ethnographer Andrey Meyyer, who wrote in his 1781 book that people in Ukraine make fermented red beets with Acanthus, which they in turn use to cook their borscht. [103] In the book "Description of the Kharkiv governorship" of 1785, which contains a description of the food culture of the Ukrainians, it was told about borscht as the most consumed food, which was cooked from beets and cabbage with various other herbal spices and millet, on sour kvass always made with pork lard or beef lard, and on holidays with lamb or poultry, and sometimes from game. [104] Jerzy Samuel Bandtkie 's Polish-German dictionary published in 1806 was the first to define barszcz as a tart soup made from pickled beetroots. [105] The fact that certain 19th-century Russian and Polish cookbooks, such as Handbook of the Experienced Russian Housewife (1842) by Yekaterina Avdeyeva [106] [107] and The Lithuanian Cook (1854) by Wincenta Zawadzka , [108] refer to beetroot-based borscht as "Little Russian borscht" [t] (where "Little Russian" is a term used at the time for ethnic Ukrainians under imperial Russian rule) suggests that this innovation took place in what is now Ukraine, [2] whose soils and climate are particularly well suited to beet cultivation. Ukrainian legends, probably of 19th-century origin, attribute the invention of beetroot borscht either to Zaporozhian Cossacks, serving in the Polish army, on their way to break the siege of Vienna in 1683, or to Don Cossacks, serving in the Russian army, while laying siege to Azov in 1695. [20]

Tomatoes vs beet sour Edit

Spanish conquistadors brought potatoes and tomatoes from the Americas to Europe in the 16th century, but these vegetables only became commonly grown and consumed in Eastern Europe in the 19th century. Eventually, both became staples of peasant diet and essential ingredients of Ukrainian and Russian borscht. While potatoes replaced turnips in borscht recipes tomatoes – in fresh, canned or "paste" form – took over from beet sour as the source of tartness. The turnip is rarely found in modern recipes, and even then, together with potatoes. [20] In Ukraine, beet sour and tomatoes were both used for some time until the latter ultimately prevailed during the last third of the 19th century. [109]

Beet borscht's spread Edit

Over the course of the 19th and 20th centuries, borscht's popularity spread beyond its Slavic homeland, largely due to such factors as territorial expansion of the Russian Empire, Russia's growing political clout and cultural stature, and waves of emigration out of the country. As Russia grew to cover most of northern and central Eurasia, borscht was introduced to the cuisines of various peoples inhabiting the territories both within and adjacent to the empire, from Finland [110] to the Caucasus [54] [111] and Iran, [112] to Central Asia [113] [114] and China, to Alaska (Russian America). [115]

Borscht's westward expansion was less successful Germans used to scoff at the soup along with other East European fare. [2] What helped familiarize Western Europe with borscht was the practice of Russian emperors, as well as Russian and Polish aristocrats, to employ celebrated French chefs, who later presented their own versions of the dish as a foreign curiosity back in France.

  • One of the first French chefs to do so was Marie-Antoine Carême , who worked briefly for Emperor Alexander I in 1819. [116] In his take on borscht, the original Russian soup served only as inspiration for an extravagant haute cuisine dish with an air of eastern exoticism. [117] Apart from vegetables and beet sour, his recipe calls for a roast chicken, a fried chicken, a duck, a piece of veal, an oxtail, a marrow bone, one pound of bacon, and six large sausages, and suggests serving with beef quenelles, deviled eggs and croûtons. [18]Auguste Escoffier , Carême 's apprentice, who was mostly fascinated by the soup's vivid ruby-red color, simplified his master's recipe, while also securing the place of potage bortsch ("borscht soup") in French cuisine. [118]
  • Urbain Dubois and Émile Bernard , both of whom had been employed at Polish aristocratic courts, presented borscht to the French public as a Polish soup their cookbook, La cuisine classique, published in 1856, contains a borscht recipe under the descriptive name, potage au jus de betteraves à la polonaise ("Polish-style beet-juice soup"), [119] which had been changed to potage barsch à la polonaise by the third edition in 1868. [120]
  • In 1867, beetroot borscht was served, along with herrings, sturgeon, coulibiac, Pozharsky cutlets and vinaigrette salad, [121] at a Russian-themed dinner at the International Exposition in Paris, strengthening its international association with Russian culture. [122]

Mass migration from the Russian Empire to North America – initially mostly by members of persecuted religious minorities – resulted in spreading borscht across the Atlantic. The earliest waves of migration occurred at a time when cabbage-based borscht was still the dominant variant of the soup in at least parts of Russian Empire.

  • The Mennonites, who began arriving in Canada and the United States from Russia's Volga region in the 1870s, [123] still eschew beetroots in their borscht [20] instead, Mennonite varieties include Komst Borscht (with cabbage or sauerkraut) and Somma Borscht (sorrel-based "summer borscht"). [123]
  • According to the Jewish Encyclopedia published in 1906, cabbage-based kraut borscht was also more popular than the beet-based variant in American Jewish cuisine at the time. [124] Subsequent Jewish immigration helped popularize the red borscht in America.

In the 1930s, when most American hotels refused to accept Jewish guests due to widespread anti-Semitism, New York Jews began flocking to Jewish-owned resorts in the Catskill Mountains for their summer vacations. The area grew into a major center of Jewish entertainment, with restaurants offering all-you-can-eat Ashkenazi Jewish fare, including copious amounts of borscht. Grossinger's, one of the largest resorts, served borscht throughout the day, every day of the year. The region became known, initially in derision, as the "Borscht Belt", reinforcing the popular association between borscht and American Jewish culture. [2] As most visitors arrived in the summertime, the borscht was typically served cold. Marc Gold was one of its largest suppliers, producing 1,750 short tons (1,590 tonnes) a year in his business's heyday. [125] Gold's borscht consists of puréed beetroots seasoned with sugar, salt and citric acid [126] it is usually blended with sour cream and served as a refreshing beverage, more aptly described as a "beet smoothie". Such kind of "purplish, watery broth" is, according to Nikolai Burlakoff, author of The World of Russian Borsch, "associated in America with borsch, in general, and Jewish borsch in particular." [127]

Spread in USSR Edit

The soup has even played a role in the Soviet space program. In March 1961, as part of a communications equipment test, a pre-recorded recipe for borscht was broadcast from the Korabl-Sputnik 4 spacecraft. The craft, carrying animals and a mannequin, had been launched into low Earth orbit in preparation for manned space flights. [128] Actual borscht eventually made its way into outer space as space food for Soviet and, later, Russian cosmonauts. Originally, a puréed version of borscht was supplied in tubes. All ingredients for the space borscht (which include beef, beetroots, cabbage, potatoes, carrots, onions, parsley root and tomato paste) were cooked separately, then combined one by one in strictly controlled order, sterilized, packed into tubes, sealed airtight and autoclaved. In the 1970s, the tubes were replaced with packages of rehydratable freeze-dried borscht with regular-size bits of cooked vegetables. [129]

In the Soviet Union, borscht was one of the most popular everyday dishes. It was described by James Meek, a British correspondent in Kiev and Moscow, as "the common denominator of the Soviet kitchen, the dish that tied together . the high table of the Kremlin and the meanest canteen in the boondocks of the Urals, . the beetroot soup that pumped like a main artery through the kitchens of the east Slav lands". [130] Among Soviet leaders, the Ukrainian-born Leonid Brezhnev was especially partial to borscht, which his wife continued to personally cook for him even after they had moved into the Kremlin. [116]

Borscht, like any other soup in East Slavic cuisines, is seldom eaten by itself, but rather accompanied by a side dish. At a minimum, spoonfuls of borscht are alternated with bites of a slice of bread. Buckwheat groats or boiled potatoes, often topped with pork cracklings, are other simple possibilities, [131] but a range of more involved sides exists as well. The diversity of borscht styles is matched by the wide choice of garnishes and side dishes with which various kinds of borscht may be served.

Most often, beet borscht is served with sour cream, the East European version of which, known as smetana, is runnier than its American counterpart. [132] The sour cream may be served in a separate pitcher for the diners to add the desired amount themselves or the borscht may come already "whitened", [u] that is, blended with sour cream. Sometimes the cream is thickened with flour before being added to the soup. [133] Yogurt [18] and a mixture of milk and yolks [124] [2] are possible substitutes.

Chopped herbs are often sprinkled on the surface of the soup dill is most common, but parsley, chives or scallion are often added as well. Individual helpings may be spiced up with minced hot peppers or garlic. [133] Many kinds of borscht are served over halves or quarters of hard-boiled chicken or quail eggs. [134] Navy beans, broad beans or string beans are also a common addition. [133] [131]

Meat, removed from the stock on which the borscht was based, may be cut into smaller chunks and either added back into the soup or served on the side with horseradish or mustard. [135] Bacon and sausages are also commonly used as borscht garnishes. [26] Borscht based on bone stock may be served Old Polish style, with marrow from the bones. [133]

In Ukraine, borscht is often accompanied with pampushky. Pampushka is a savory, puffy yeast-raised roll glazed with oil and, optionally, crushed garlic. [135] [136] [26] Some kinds of the soup, such as Poltava borscht, may be served with halushky, or thick noodles of wheat or buckwheat flour. [137]

Baked dumplings with fillings as for uszka (Uszkas are similar to Pierogis), are another common side for both thick and clear variants of borscht. [138] Polish clear borscht may be also served with a croquette or paszteciki. A typical Polish croquette (krokiet) is made by wrapping a crêpe (thin pancake) around a filling and coating it in breadcrumbs before refrying paszteciki (literally, 'little pâtés ' ) are variously shaped filled hand-held pastries of yeast-raised or flaky dough. An even more exquisite way to serve borscht is with a coulibiac, or a large loaf-shaped pie. Possible fillings for croquettes, paszteciki and coulibiacs include mushrooms, sauerkraut and minced meat. [139] [140]

Also, in Poland and parts of western Ukraine, borscht is typically ladled over uszka, or bite-sized ear-shaped dumplings made from pasta dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled uszka are particularly associated with Polish Christmas Eve borscht. [141] [142] [26]


In Russian cuisine, borscht may be served with any of assorted side dishes based on tvorog, or the East European variant of farmer cheese, such as vatrushki, syrniki or krupeniki. Vatrushki are baked round cheese-filled tarts syrniki are small pancakes wherein the cheese is mixed into the batter and a krupenik is a casserole of buckwheat groats baked with cheese. [26]

  • Siberian borscht is eaten with boiled meatballs (frikadelki[v] ) of minced beef and onion. [26]

As a ritual dish Edit

Borscht is often associated with its role in religious traditions of various denominations (Eastern Orthodox, Greek and Roman Catholic, and Jewish) that are common in Eastern Europe. In East Slavic countries, "memorial borscht" [w] is served as the first course at a post-funeral wake. According to a traditional belief, the soul of the departed either feeds on or is carried up to heaven by puffs of steam rising from bowls of borscht and other hot dishes, such as blini, porridge, boiled potatoes or freshly baked bread. [143] [123] In the region of Polesye, straddling the Belarusian-Ukrainian border, the same steaming-hot dishes, including borscht, are given as an offering to the souls of deceased ancestors during the annual semi-pagan remembrance ceremony known as Dzyady or Forefathers' Night. [144] [145]

In Poland and Ukraine, borscht is usually one of the dishes served at a Christmas Eve dinner. Celebrated after the first star has appeared in the sky [146] on December 24 (Roman Catholic) or January 6 (Greek Catholic), it is a meal which is at the same time festive and fasting, a multicourse affair (traditionally, with twelve distinct dishes) that excludes ingredients of land-animal origin. [147] Christmas Eve borscht is, therefore, either vegetarian or based on fish stock and is not typically mixed with sour cream. In Ukraine, the soup contains vegetables that are sautéed in vegetable oil rather than lard, as well as beans and mushrooms. It may be also thickened with wheat flour dry-roasted in a pan instead of the usual roux. [109] The Polish version of Christmas Eve borscht is a clear ruby-red broth. Both Ukrainian and Polish variants are often served with uszka. [24] [142]

While Christmas in Poland is traditionally linked to red borscht, Lent – the fasting period that leads up to Easter – is associated with a meatless version of white borscht, or żur. Youths used to celebrate Holy Saturday, the last day of the fast, with a mock "funeral" of the white borscht, in which a pot of the soup was either buried in the ground or broken, sometimes – to the crowd's amusement – while being carried by an unsuspecting boy on his head. [82] On the next day, the white borscht would reappear on the Easter table, but this time, in its more coveted, meat-based guise with sausage, bacon and eggs. [60]

In Eastern European Ashkenazi Jewish tradition, vegetarian borscht served with sour cream and boiled potatoes on the side, known as peysakhdiker borsht, is considered an essential dish during the Passover period. As the holiday is observed in spring (March or April), the preparation of Passover borscht used to provide an opportunity to use up the beet sour left over from pickled beetroots that had been consumed during winter, remaining potatoes that had been stored throughout the winter and sour cream that was readily available in the new calving season. [2] Cold borscht blended with sour cream is also popular on Shavuot (Feast of Weeks), a holiday customarily associated with dairy foods, observed in late May or early June. [148] Seudah Shlishit, or the third meal of the Shabbat, often includes borscht as well. [2]

As an ethnic dish Edit

In its currently most popular, beet-based version, borscht most likely originated in what is now Ukraine. [1] [2] [20] Borscht's role as a staple of everyday Ukrainian diet is reflected in the Ukrainian saying, "borscht and porridge are our food" [x] [93] (compare the equivalent Russian saying, where borscht is replaced with shchi [y] [122] ). The hearty soup in which the beetroot is just one of sundry vegetables, as opposed to the typically Polish clear beet broth, is still known in Poland as "Ukrainian borscht". [z] [149] [150]

Borscht is associated with and claimed by several ethnic groups, especially Ukrainians, Russians, Poles, Lithuanians and Ashkenazi Jews, as their own national or ethnic dish and cultural icon. [151] [152] Such claims are not necessarily mutually exclusive, as the soup's history predates the emergence in Eastern Europe of modern nation states with their ever-shifting borders. Borscht, in the words of Burlakoff, "is perfectly suited to a global culture." He describes it as "a global phenomenon", in which "local variants are so numerous and diverse that it is hard sometimes for a non-specialist to grasp that any single example of it is something that is part of a unified tradition." In his view, borscht "is an almost perfect example of . 'glocalization' – a phenomenon that is global in distribution but reflective of local needs and ways in its variants and adaptation . a highly localized product that became globalized, and in the process adapted to conditions other than the original ones." [116] However, according to Irina Perianova, a Russian linguist and anthropologist, "people tend to be very proprietal about their food and proud of it." Perianova offers competing Russian and Ukrainian views on the origin and ingredients of borscht as an example of "a common connection between culinary and territorial claims", which results in the culinary area turning into "a battlefield generating and proliferating all kinds of myths." [151]

In the Soviet Union, government-sponsored cookbooks, such as The Book of Tasty and Healthy Food curated by Anastas Mikoyan, Cookery and Directory of Recipes and Culinary Production, promoted a unified Soviet cuisine with standardized and nutritionally "rational" versions of traditional dishes. [153] [154] The same cooking techniques and recipes were taught in culinary vocational schools throughout the country, establishing a common cooking style in Soviet cafés and restaurants. [154] Though inspired by the cuisines of the country's various ethnic groups, many recipes were presented as part of an overall Soviet heritage, disassociated from their individual geographic origins. [88] By many people both inside and outside the Soviet Union, borscht was increasingly seen not as an ethnic Ukrainian soup, but as a Soviet or – metonymically – Russian dish. [155] This approach was criticized by William Pokhlebkin, a preeminent Russian food writer, who unequivocally described beet-based borscht as one of the "dishes of Ukrainian cookery" which "have entered the menu of international cuisine". [aa] [156] "One could understand", he wrote, "and forgive foreigners for calling borscht or varenyky Russian national dishes, but when it turns out that they gleaned the information from Soviet cookbooks or from restaurant menus, one is embarrassed for our authors and chefs, who popularize the national cuisines of our peoples [that is, the ethnic groups of the Soviet Union] with such ignorance." [ab] [157]

Pokhlebkin and the Soviet Union are dead, yet Borshchland lives on. Recipes, like birds, ignore political boundaries. . The faint outline of the Tsarist-Soviet imperium still glimmers in the collective steam off bowls of beetroot and cabbage in meat stock, and the soft sound of dollops of sour cream slipping into soup, from the Black Sea to the Sea of Japan and, in emigration, from Brooklyn to Berlin. [130]


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Creamy Mushroom Soup

2 cups chopped onions (2 medium ones)
3-4 cloves garlic, minced
1/4 cup uncooked pearl barley
1/4 teaspoon ground nutmeg
1 1/2 pounds white mushrooms, wiped clean, stems trimmed (wipe them with a damp towel, don't wash them under water, they will retain too much liquid and lose water)
8 cups vegetable broth
1/4 cup sherry (I don't know if this is a no-no for the McD diet. )
1/2 cup chopped parsley
salt and pepper to taste

I dearly love soups, especially creamy, thick soups which, of course, are loaded with fat and calories. But here's a soup recipe I just love with a nice velvet consistency but without dairy and any added fat.
Saute onions and garlic in a large heavy pot in water or sherry. Add barley and nutmeg and cook for 1 minute, stirring. Add chopped mushrooms, broth and sherry. Bring to a boil, reduce head and simmer for 40 minutes. Add parsely and cool soup slightly. Puree soup in batches in a food processor or blender until very smooth. Return to the pot and season with salt and pepper. Reheat and serve garnishe'd with more sliced mushrooms.


                             Ember Room

With no big signage or neon signs, Ember Room is hidden in plain sight near the corner of West 45th St & Ninth Avenue. Suspended above the entrance are four thousand authentic handmade Thai temple bells, whose soothing and resonant tones are said to create a peaceful and meditative state. Designed by internationally renowned Thai chef Ian Chalermkitticha, Ember Room’s menu takes on an existing culinary trend in Bangkok: described as "progressive Thai comfort food", the menu is both firmly rooted in Thai tradition and seamlessly adapted to the selective integration of other culinary cultures. Signature dishes range from Italian-influenced Green Curry Lasagna, with fresh mozzarella and parmesan baked with a rich green curry Bolognese, to Chef Chalermkitticha’s signature Chocolate Baby Back Ribs grilled with surprising and irresistible BBQ Belgian chocolate glaze. They are fork-tender, absolutely delicious and a steal at $7(all of the carefully cooked dishes are fairly priced).

Ember Room is the latest venture of New York City-based restaurateurs Ace Watanasuparp and Chatchai Huadwattana, founders of Chace Restaurant Group, whose recent successes include Spot Dessert Bar, Obao, and Reserve wine Bar.

The restaurant design, boldly envisioned by internationally acclaimed hospitality designer Roy Nachum, mixes rustic and contemporary through the use of rich colors, distressed wood, and brushed metals. Near the white-veined black Carrera marble bar, the Marble Poet’s Lounge is a floor-to-ceiling 25-foot wall of 200 year-old reclaimed wood, overlaid with oversized gold-leaf Chinese calligraphy-the characters point out that sharing food and company is the greatest form of wealth. Downstairs, the focal point is the Ivory Prince Terrace: a raised dining area with symmetrical walls of mirrored bronze, stacked with metal frames evoking authentic Asian lanterns, and lit with Edison light bulbs. The room unites around a striking original painting by Nachum of a child in a forest, protected by an elephant. Upstairs, an open Mezzanine overlooks both the Marble Poet’s Lounge as well as the restaurant’s floor-to ceiling façade, with its view of the lights and bustle of Ninth Avenue.

“EMBER’S GEMS” include such SMALL PLATES” as Koi Tuna Tartare, fresh tuna, roasted ground rice, crispy tortillas, chili-lime dressing “Yum Hoi” Pomelo Scallops, 
seared “diver” scallops, chili jam glaze, pomelo salad, roasted pepper-lime dressing Terra Cotta Fish Cakes, crispy rice-crusted red chili paste fish cake, ember room sauce and the aforementioned Chocolate Ribs.

Signature ENTRÉES offer Lobster Pad Thai, Bangkok street-style pad thai, herb-poached lobster  a divine Red Chili-Glazed Sea Bass, freshly baked, sweet and spiced glaze, celery root puree, gailan and Heritage Pork Belly, chaing mai spiced braised pork belly, root vegetables, asian herbs, fresh ginger.

SMALL PLATES purport Grilled Japanese Eggplant,  smoked salt, cilantro, red miso glaze , Bamboo Chicken Curry Dip, pan-fried roti, chicken, green curry, bamboo shoot, eggplant Thai Tacos, shredded chicken, bean sprouts, chives, peanut, tofu, coconut,
sweet chili sauce “Nam Prik Ong” Lettuce Wrap, northern thai-style bolognese, fresh vegetables, crispy eggplant and that Green Curry Lasagna with green curry bolognese, fresh mozzarella, parmesan, ground beef.

 
There are fun plays like the Thai Chili Mac & Cheese, thai chili jam, smoked bacon, onion, fresh mozzarella, parmesan, and house-made breadcrumbs and  a not-to-be-missed concoction called: Thai Pastrami Meatballs, ground pork, bacon, sweet tamarind glaze, chinese mustard’. The chef is a master of mussels and oysters, whether Steamed “Icy Blue” canadian mussels, lemongrass, spicy and sour bouillon, garlic bread or beautifully presented Half-Shell Fried Oysters, crispy fried oyster, sautéed bean sprout, garlic chive, and a zesty sriracha sauce.

For a twist, check out the fun Ember Original Lobster Roll,  with homemade sour cream, chili jam, celeriac, shallots, mango served with crispy 7-spice fries and mayonnaise.

Soups and salads are expectedly excellent and bigger appetites will love ENTRÉES
like the Had Yai Volcano Chicken (a mere $16) for oven-roasted turmeric-coconut marinated chicken, green chili sauce, brined for three days and served  flaming.

Service is surprisingly benevolent and there is is short and attractively priced list of wine, beer, sake and such.Cocktails are generous and well constructed, and the hose versions are fun.

Don’t miss the Thai iced tea (lavender tea is also terrific), nor fabulous desserts, including all homemade iced cream (the chocolate Grenache is to die for) a light and lovely Meyer lemon layered crepe cake or  a rich and decadent caramelized coconut cheesecake.

Certainly the definitive choice for creative Thai food near the theater district, Ember Room is one of the best Thai restaurants in Manhattan. Rating A Major.

Copyright 2012 By Punchin International. All Rights Reserved.

Chef’s Story

Chef Pongtawat “Ian Kittichai” Chalermkittichai’s path to culinary success started from very humble beginnings in Bangkok. Every morning he would rise at 3 AM to accompany his mother to the wet market to select the best meats, seafood, and vegetables for her neighborhood grocery. While Ian was at school, she would cook a dozen different types of curries. Upon his return home, Ian would push a cart through the neighborhood to sell his wares, shouting: “Khao Geang Ron Ron Ma Leaw Jaar!” (Hot curry coming!).

After completing high school in Bangkok, Ian moved to London to study English with no intention of becoming a chef. Fate seemed to have other ideas though – while working part time at the Waldorf Hotel THF, the hotel chef saw something of great promise in young Ian. Before long, the hotel sponsored him to attend culinary school in London. He subsequently completed his culinary studies in Sydney, Australia and then spent his years of apprenticeship absorbing French fine dining cuisine at the famous Claude’s.

In 1993, Ian decided to return to his homeland and work for the prestigious Four Seasons Hotel Bangkok (formerly The Regent) as a Demi Chef. He quickly rose through the ranks while mastering various cuisines and winning acclaim in multiple international culinary competitions. His career path in the Four Seasons organization took him to culinary exchanges around the world where he was able to further perfect his talent and craft. At restaurants and hotels such as Georges V in Paris, French Laundry in Napa Valley, El Bulli in Spain, and Four Seasons Chinzan-so in Tokyo, Chef Chalermkittichai was free to fully spread his culinary wings. In 1998, Chef Chalermkittichai became the first Thai national in the world to become Executive Chef of a five-star hotel property. In 2001, The Bangkok Post dubbed him "The Golden Boy". He began hosting the weekly cooking show Chef Mue Tong (The Golden Hand Chef), which presently can be seen in over 70 countries.

In 2004 Chef Chalermkittichai relocated to New York and created Kittichai Restaurant, in 2004. While Chef Chalermkittichai was at the helm, Kittichai Restaurant appeared in Food & Wine magazine as Best New Asian Restaurants 2005, Travel & Leisure magazine as Best New American Restaurants 2004, as well as appearing in Harper’s Baazar, Vogue, GQ, New York Magazine, New York Times, Vogue Traveler, Gourmet Traveler, and Vanity Fair, amongst numerous others.

In 2008 he left Kittichai Restaurant, formed his international food & beverage management and consulting firm, Cuisine Concept Co., Ltd., and opened the highly acclaimed Restaurant Murmuri in Barcelona, Spain. Currently his Cuisine Concept Co., Ltd. has some of the most recognizable international hotels, restaurants, and food companies on its client roster.

In January 2010 Chef Chalermkittichai opened Bangkok’s first gastro bar, Hyde & Seek. In August 2010 he opened the celebrated Koh by Ian Kittichai, his third signature Thai restaurant, located at the Intercontinental Marine Drive Hotel, Mumbai, India. In February 2011 Chef Chalermkittichai opened Ember Room, a progressive Thai comfort food restaurant, with Chace Restaurant Group in New York City. In 2011 Chef Chalermkittichai also launched a signature menu at the Intercontinental Hotel Abu Dhabi. In June 2011 Chef opened Sucre, a dessert restaurant and bar, in Bangkok, and became a partner in Spot Dessert Bar in New York City. In December 2011 Chef Chalermkittichai debuted his flagship Thai restaurant and lounge, Issaya Siamese Club, in Bangkok. Also in December 2011, Chef’s cookbook in Thai, Chef Ian’s Kitchen Revealed, won the prestigious Gourmand Best Chef Cookbook award in Thailand.

In January 2012 Chef debuted to a massive fan following as one of the permanent Iron Chefs on the Iron Chef Thailand television show. In April 2012 Chef opened Smith, Bangkok’s first international “nose to tail” concept eatery. Currently in development are restaurants in New York and Chef Chalermkittichai’s first cookbook for the English-language market.

Sample Manu (Prices & Content Subject To Change)

EMBER’S GEMS
SMALL PLATES
Koi Tuna Tartare 12
fresh tuna, roasted ground rice, crispy tortillas, chili-lime dressing
“Yum Hoi” Pomelo Scallops 12
seared “diver” scallops, chili jam glaze, pomelo salad,
roasted pepper-lime dressing
Terra Cotta Fish Cakes 7
crispy rice-crusted red chili paste fish cake, ember room sauce
Chocolate Ribs 7
grilled pork ribs, smoked bbq chocolate sauce glaze
ENTRÉES
Lobster Pad Thai MP
bangkok street-style pad thai, herb-poached lobster
Red Chili-Glazed Sea Bass 24
freshly baked, sweet and spiced glaze, celery root puree, gailan
Heritage Pork Belly 19
chaing mai spiced braised pork belly, root vegetables,
asian herbs, fresh ginger
SMALL PLATES
Grilled Japanese Eggplant 7
smoked salt, cilantro, red miso glaze
Bamboo Chicken Curry Dip 8
pan-fried roti, chicken, green curry, bamboo shoot, eggplant
Thai Tacos 8
shredded chicken, bean sprouts, chives, peanut, tofu, coconut,
sweet chili sauce
“Nam Prik Ong” Lettuce Wrap 7
northern thai-style bolognese, fresh vegetables, crispy eggplant
Green Curry Lasagna 9
green curry bolognese, fresh mozzarella, parmesan, ground beef
Thai Chili Mac & Cheese 8
thai chili jam, smoked bacon, onion, fresh mozzarella, parmesan,
house-made breadcrumbs
BBQ Berkshire Pork Belly 10
maple syrup soy glaze, fuji apple slaw
Thai Pastrami Meatballs 9
ground pork, bacon, sweet tamarind glaze, chinese mustard
Crispy Rock Shrimp 10
tempura battered shrimp, roasted melting eggplant,
sweet tamarind dressing, shredded hard-boiled egg
Steamed “Icy Blue” Mussels 10
canadian mussels, lemongrass, spicy and sour bouillon, garlic bread
Half-Shell Fried Oysters 11
crispy fried oyster, sautéed bean sprout, garlic chive, sriracha
Fresh Oysters 10
fresh oyster, seafood sauce, sriracha, crispy shallots
Calamari Lao Tzu 9
semolina-crusted calamari, black sriracha
Ember Original Lobster Roll 16
homemade sour cream, chili jam, celeriac, shallots, mango
served with 7-spice fries, mayonnaise
SOUPS
Tom Yum Khoong 8
traditional spicy and sour soup, grilled shrimp
“Ya-yai” Mushroom soup 6
clear oyster mushroom soup, tofu, egg, meatballs
SALADS
Heirloom Beet Salad 9
frisée, pumpkin seeds, rice vinegar dressing
Seared Thai Steak Salad 8
shell steak, tomato, cucumber, cilantro & scallion salad,
spicy toasted ground rice dressing
Crispy Papaya Salad 7
traditional papaya salad with a twist of crispy papaya, peanut
Fruit Som Tum 7
papaya, seasonal fruit, peanut, dried shrimp flakes
Tiger Prawn Mango Salad 9
charred tiger prawns, shredded medium-ripe mango salad
ENTRÉES
Had Yai Volcano Chicken 16
oven-roasted turmeric-coconut marinated chicken, green chili sauce
Grilled Panang Shell Steak 24
panang curry, sautéed gailan
Crispy Whole Striped Bass 22
whole fish, sweet/sour/spicy sauce, crispy basil
Red Curry Crispy Duck 18
lychee, pineapple, cherry tomato, eggplant
Classic Pad Thai 15
bbq jumbo shrimp, bean sprouts, garlic-chive, peanuts
Spaghetti à la Drunk Man 15
wok-fried pad kee mao, shrimp, ground chicken, bell pepper, holy basil
Naked Veggie Burger 13
veggie patty, mixed salad, tofu fries, ember sauce
Korean BBQ-Beef Fried Rice 14
wok-fried rice, kimchee, bbq beef, topped with raw egg
SIDES
Temple Fried Rice 5
wok-fried combination of asian grains, soybean, red bean,
minced asian olive, snap peas, smoked tofu
Sunrise Fried Rice 6
thai chorizo, thai pork sausage, onion, scallion, fresh ginger, lime, peanut
Sugar Snap Peas 5
sea salt, toasted chili flakes
Bok Choy 5
spicy garlic sauce
PROGRESSIVE THAI
COMFORT FOOD
Progressive Thai Comfort Food is Ember Room’s rendition of an
already thriving culinary culture in the cafés & coffee shops of
Bangkok. “Thai comfort food” is the result of international influences on classic Bangkok cuisine: rooted in tradition yet adapting seamlessly to the selective integration of neighboring and popular culinary
cultures. Ember Room’s menu pulls from such influences, and is
tirelessly refined for the modern New York palate while maintaining the culinary integrity of traditional Thai cooking.


Ingredients

  • Serving Size: 1 (181.9 g)
  • Calories 279.5
  • Total Fat - 18.2 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 57.2 mg
  • Sodium - 590.1 mg
  • Total Carbohydrate - 17.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 5.1 g
  • Protein - 12.1 g
  • Calcium - 110.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.4 mg

Step 1

Put the sliced button mushrooms in a soup pot w/the chopped onion & butter. Using a med heat setting, saute the mixture until the mushrooms are cooked & the onions are translucent (Do not change heat setting).

Step 2

Add the drained canned mushrooms, evaporated milk, seasoning salt (or rice blend flavor packet if using) & garlic.

Step 3

In a med-sized jar w/a lid, combine the reserved mushroom liquid w/the flour, shake well & add to the soup pot. Stir constantly until the soup mixture comes to a simmering boil & thickens. Stir in the cooked rice blend & remove from the heat.

Step 4

Serve immediately w/bread of choice or set aside to reheat as needed for later use.


Best Recipes With Ground Beef And Cream Of Mushroom Soup / The 21 Best Ideas for Recipes with Ground Beef and Rice .

Best Recipes With Ground Beef And Cream Of Mushroom Soup / The 21 Best Ideas for Recipes with Ground Beef and Rice . . Serve this easy and classic russian dish on egg noodles. Sprinkle over the flour and stir to combine. 1 1/2 pounds ground beef or sirloin tip steak, cut into thin strips. It uses ground beef and mushroom soup! This recipe with ground beef and bacon leaves.

Pour in the chicken stock. Ground beef and potato casserole. It's a basic but flavorful ground beef casserole, made with sauteed bell pepper, onion and garlic, cooked in a sauce of stewed tomatoes and cream of mushroom soup, and a few basic seasonings. Canned soup makes these recipes creamy and delicious. One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family.

Cheesy Ground Beef and Potato Casserole Recipe with Garlic . from i.pinimg.com 1 1/2 pounds ground beef or sirloin tip steak, cut into thin strips. Very good 4.1/5 (262 ratings). Explore our mushroom recipes ranging from sauces, soups, to stuffed appetizers! Season with salt, pepper and cayenne (or tabasco), if desired. The best mushrooms for this soup. This is one of those recipes that i haven't published for a long time because it's so simple. Cream of mushroom soup is the quick fix version. Canned soup makes these recipes creamy and delicious.

This list of the 20 best mushroom recipes will inspire you to get into the kitchen and get cooking with all of your favorite fungi.

If you've got ground beef on hand, then a delicious meal is never out of reach. Give them a flavorful upgrade by adding canned cream of mushroom soup to the sliced potatoes. Try adding a package of dry hidden valley ranch. Ground beef is a simple ingredient that add depth to soups, appetizers and sauces. Explore our mushroom recipes ranging from sauces, soups, to stuffed appetizers! Here, 71 of the best ground beef recipes we could find. I know we sure are. Member recipes for ground beef cream of mushroom soup. This is one of those recipes that i haven't published for a long time because it's so simple. Although i find as long as i salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to. Cream of mushroom soup is the quick fix version. Hot dog chili recipe made with ground beef and. Ground beef and potato casserole.

Stir together and bring to the boil. This recipe is ready on the stove in an. Pour in the chicken stock. Raise your hand if you are a fan of mushroom dishes! Give them a flavorful upgrade by adding canned cream of mushroom soup to the sliced potatoes.

10 Best Cream of Mushroom Soup with Beef Broth Recipes from lh3.googleusercontent.com So naturally, we've created many great recipes utilizing them and this is our favorite time of year to. Reviewed by millions of home cooks. Yet the most well known is cream of mushroom soup, which is made with mushrooms, butter, cream, and flour. This is one of those recipes that i haven't published for a long time because it's so simple. From breakfast, to lunch, snack, treat and supper choices, we have actually combed pinterest as well as the best food blog sites to bring you ground beef cream of mushroom you. Add cream of mushroom soup, salt, pepper, and milk and heat through. Our condensed cream of mushroom soup! Sprinkle over the flour and stir to combine.

This crunchy beef and onion casserole is a well loved southern favorite.

Cheesy scalloped potatoes crispy on the top and creamy on the inside, scalloped potatoes are classic comfort food. Cream of mushroom soup scalloped potatoesthe hungry bachelor. This healthy ground beef skillet recipe is great for breakfast. This crunchy beef and onion casserole is a well loved southern favorite. Our recipe calls for a couple pounds of cremini or button add shredded chicken for extra protein. From breakfast, to lunch, snack, treat and supper choices, we have actually combed pinterest as well as the best food blog sites to bring you ground beef cream of mushroom you. It uses ground beef and mushroom soup! And while burgers are no doubt a delicious paleo meal. They're nutritious, creative, and can be as easy or complex as you desire! Very good 4.1/5 (262 ratings). Looking for some new ground beef recipes for an easy and cheap dinner idea? It's a basic but flavorful ground beef casserole, made with sauteed bell pepper, onion and garlic, cooked in a sauce of stewed tomatoes and cream of mushroom soup, and a few basic seasonings. In the same saucepan, mix together the campbell's cream of mushroom soup, milk/water and gruyere cheese.

.mushroom soup recipes on yummly | one pot ground beef stroganoff recipe without cream of mushroom soup, barley soup with ground beef and vegetables, thai curried ramen bowl with ground beef, beech mushrooms german ground beef cabbage soupmy best german recipes. It's a basic but flavorful ground beef casserole, made with sauteed bell pepper, onion and garlic, cooked in a sauce of stewed tomatoes and cream of mushroom soup, and a few basic seasonings. This healthy ground beef skillet recipe is great for breakfast. Inspect these out and also find your fave. This recipe is ready on the stove in an.

Ground Beef Macaroni Casserole Cream of Mushroom Soup . from lh3.googleusercontent.com Whether you're making an easy weeknight dinner (we love this chicken. Try adding a package of dry hidden valley ranch. Member recipes for ground beef cream of mushroom soup. For a richer soup, swap the chicken stock for beef stock. Whisk into the mushroom mixture. Beef stroganoff recipe with cream mushroom soup. 1 1/2 pounds ground beef or sirloin tip steak, cut into thin strips. Hot dog chili recipe made with ground beef and.

This crunchy beef and onion casserole is a well loved southern favorite.

This crunchy beef and onion casserole is a well loved southern favorite. Pour in the chicken stock. This recipe with ground beef and bacon leaves. Recipes with ground beef and rice and cream of mushroom soup. And it's such a simple meal that you'll find then you'll be able to reheat these beef and mushroom calzones whenever you're starving. Our most trusted ground beef cream of mushroom soup recipes. This recipe is ready on the stove in an. It's often used as a base in soups. So naturally, we've created many great recipes utilizing them and this is our favorite time of year to. Canned soup makes these recipes creamy and delicious. That can of cream of mushroom soup in your pantry is so much more than it appears. Add cream of mushroom soup, salt, pepper, and milk and heat through. Try adding a package of dry hidden valley ranch.

Give them a flavorful upgrade by adding canned cream of mushroom soup to the sliced potatoes. It's often used as a base in soups. Cheesy scalloped potatoes crispy on the top and creamy on the inside, scalloped potatoes are classic comfort food. Add cream of mushroom soup, salt, pepper, and milk and heat through. This recipe with ground beef and bacon leaves.

Here, 71 of the best ground beef recipes we could find. Make a flavorful dish with mushrooms. Cream of mushroom soup is the quick fix version. And while burgers are no doubt a delicious paleo meal. If you've got ground beef on hand, then a delicious meal is never out of reach.

Although i find as long as i salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to. Season with salt, pepper and cayenne (or tabasco), if desired. Our most trusted ground beef cream of mushroom soup recipes. There's a pound of ground beef in the fridge, and now the choice is yours: Canned soup makes these recipes creamy and delicious.

One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family. Condensed cream of mushroom soup is quite a bit thicker than this soup. 1 1/2 pounds ground beef or sirloin tip steak, cut into thin strips. .mushroom soup recipes on yummly | one pot ground beef stroganoff recipe without cream of mushroom soup, barley soup with ground beef and vegetables, thai curried ramen bowl with ground beef, beech mushrooms german ground beef cabbage soupmy best german recipes. From breakfast, to lunch, snack, treat and supper choices, we have actually combed pinterest as well as the best food blog sites to bring you ground beef cream of mushroom you.

Ground beef and potato casserole. Pour in the chicken stock. Beef stroganoff requires good beef steak (fillet for preference), fresh mushrooms, butter, onion, garlic, brandy, sour cream and perhaps a bit of red wine, lemon as for beef stroganoff, this was the original recipe, with sauteed mushrooms and bechamel. I tend to think that everyone already knows how to make it, but i have to you will hopefully be surprised at how incredibly easy and how much better you'll like beef stroganoff without cream of mushroom soup in it. This recipe with ground beef and bacon leaves.

Here, 71 of the best ground beef recipes we could find. Yet the most well known is cream of mushroom soup, which is made with mushrooms, butter, cream, and flour. Add the beef and cook until the sauce has thickened and the beef is. Our most trusted ground beef cream of mushroom soup recipes. Beef and mushroom combination is very unique, i had my suspicions at the beginning when i cooked this.

Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Make ground beef soup instead, and you won't have to wait. This healthy ground beef skillet recipe is great for breakfast. Season with salt, pepper and cayenne (or tabasco), if desired. And it's such a simple meal that you'll find then you'll be able to reheat these beef and mushroom calzones whenever you're starving.

This recipe with ground beef and bacon leaves. This recipe is ready on the stove in an. Raise your hand if you are a fan of mushroom dishes! Pour in the chicken stock. It's often used as a base in soups.

Source: s-media-cache-ak0.pinimg.com

When it comes to recipe ideas with ground meat, we easy recipe mushrooms and beef are like best friends, in my opinion, and they should be served together often. Mushroom soup recipes are a great way to use your fungal leftovers. Stir together and bring to the boil. Whisk into the mushroom mixture. It's a basic but flavorful ground beef casserole, made with sauteed bell pepper, onion and garlic, cooked in a sauce of stewed tomatoes and cream of mushroom soup, and a few basic seasonings.

They're nutritious, creative, and can be as easy or complex as you desire!

And it's such a simple meal that you'll find then you'll be able to reheat these beef and mushroom calzones whenever you're starving.

Source: www.foodlovinfamily.com

Mushroom soup recipes are a great way to use your fungal leftovers.

In the same saucepan, mix together the campbell's cream of mushroom soup, milk/water and gruyere cheese.

Whisk into the mushroom mixture.

Stir together and bring to the boil.

Serve this easy and classic russian dish on egg noodles.

It's a basic but flavorful ground beef casserole, made with sauteed bell pepper, onion and garlic, cooked in a sauce of stewed tomatoes and cream of mushroom soup, and a few basic seasonings.

One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family.

So naturally, we've created many great recipes utilizing them and this is our favorite time of year to.

One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family.

This list of the 20 best mushroom recipes will inspire you to get into the kitchen and get cooking with all of your favorite fungi.

Source: www.cookingclassy.com

In the same saucepan, mix together the campbell's cream of mushroom soup, milk/water and gruyere cheese.

Cream of mushroom soup scalloped potatoesthe hungry bachelor.

Source: cantstayoutofthekitchen.com

Hot dog chili recipe made with ground beef and.

Pour in the chicken stock.

It's a basic but flavorful ground beef casserole, made with sauteed bell pepper, onion and garlic, cooked in a sauce of stewed tomatoes and cream of mushroom soup, and a few basic seasonings.

Add the beef and cook until the sauce has thickened and the beef is.

.mushroom soup recipes on yummly | one pot ground beef stroganoff recipe without cream of mushroom soup, barley soup with ground beef and vegetables, thai curried ramen bowl with ground beef, beech mushrooms german ground beef cabbage soupmy best german recipes.

Ground beef is a simple ingredient that add depth to soups, appetizers and sauces.

Looking for some new ground beef recipes for an easy and cheap dinner idea?

Source: www.themagicalslowcooker.com

This recipe with ground beef and bacon leaves.

Canned soup makes these recipes creamy and delicious.

This is good, but wanted to pass along this hint:

.mushroom soup recipes on yummly | one pot ground beef stroganoff recipe without cream of mushroom soup, barley soup with ground beef and vegetables, thai curried ramen bowl with ground beef, beech mushrooms german ground beef cabbage soupmy best german recipes.


Best Recipes With Ground Beef And Cream Of Mushroom Soup - Yet the most well known is cream of mushroom soup, which is made with mushrooms, butter, cream, and flour.

Best Recipes With Ground Beef And Cream Of Mushroom Soup - Yet the most well known is cream of mushroom soup, which is made with mushrooms, butter, cream, and flour.. 1 package egg noodles or rice, prepared. Nice soup i used chicken broth instead of the beef. One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family. Member recipes for ground beef cream of mushroom soup. And it's such a simple meal that you'll find then you'll be able to reheat these beef and mushroom calzones whenever you're starving.

Browned ground beef is simmered with garlic and condensed cream of mushroom soup, then mixed with prepared egg noodles and sour cream. Ground beef is a simple ingredient that add depth to soups, appetizers and sauces. This recipe is ready on the stove in an. This is one of those recipes that i haven't published for a long time because it's so simple. Beef and mushroom combination is very unique, i had my suspicions at the beginning when i cooked this.

recipes with ground beef and rice and cream of mushroom soup from 3.bp.blogspot.com If you've got ground beef on hand, then a delicious meal is never out of reach. It's often used as a base in soups. Nice soup i used chicken broth instead of the beef. This recipe with ground beef and bacon leaves. Explore our mushroom recipes ranging from sauces, soups, to stuffed appetizers! And while burgers are no doubt a delicious paleo meal. Add the beef and cook until the sauce has thickened and the beef is. Mushroom soup recipes are a great way to use your fungal leftovers.

In the same saucepan, mix together the campbell's cream of mushroom soup, milk/water and gruyere cheese.

Make a flavorful dish with mushrooms. Although i find as long as i salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to. Cheesy scalloped potatoes crispy on the top and creamy on the inside, scalloped potatoes are classic comfort food. There's a pound of ground beef in the fridge, and now the choice is yours: Add cream of mushroom soup, salt, pepper, and milk and heat through. I tend to think that everyone already knows how to make it, but i have to you will hopefully be surprised at how incredibly easy and how much better you'll like beef stroganoff without cream of mushroom soup in it. The best mushrooms for this soup. That can of cream of mushroom soup in your pantry is so much more than it appears. It's a basic but flavorful ground beef casserole, made with sauteed bell pepper, onion and garlic, cooked in a sauce of stewed tomatoes and cream of mushroom soup, and a few basic seasonings. Whether you're making an easy weeknight dinner (we love this chicken. Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Nice soup i used chicken broth instead of the beef. This recipe is ready on the stove in an.

It's a basic but flavorful ground beef casserole, made with sauteed bell pepper, onion and garlic, cooked in a sauce of stewed tomatoes and cream of mushroom soup, and a few basic seasonings. Give them a flavorful upgrade by adding canned cream of mushroom soup to the sliced potatoes. Cream of mushroom soup has been bringing together hearty comfort food for decades. One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family. When it comes to recipe ideas with ground meat, we easy recipe mushrooms and beef are like best friends, in my opinion, and they should be served together often.

Hamburger and Stuffing Casserole 1 Pkg. Stove Top Stuffing . from s-media-cache-ak0.pinimg.com Stir together and bring to the boil. In the same saucepan, mix together the campbell's cream of mushroom soup, milk/water and gruyere cheese. Hot dog chili recipe made with ground beef and. Mushroom soup recipes are a great way to use your fungal leftovers. This recipe with ground beef and bacon leaves. Our recipe calls for a couple pounds of cremini or button add shredded chicken for extra protein. Ground beef and potato casserole. One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family.

Nice soup i used chicken broth instead of the beef.

This healthy ground beef skillet recipe is great for breakfast. And it's such a simple meal that you'll find then you'll be able to reheat these beef and mushroom calzones whenever you're starving. 1 1/2 pounds ground beef or sirloin tip steak, cut into thin strips. Our condensed cream of mushroom soup! Ground beef and potato casserole. Give them a flavorful upgrade by adding canned cream of mushroom soup to the sliced potatoes. Add the beef and cook until the sauce has thickened and the beef is. Brown ground beef and drain. Ground beef is a simple ingredient that add depth to soups, appetizers and sauces. Beef stroganoff requires good beef steak (fillet for preference), fresh mushrooms, butter, onion, garlic, brandy, sour cream and perhaps a bit of red wine, lemon as for beef stroganoff, this was the original recipe, with sauteed mushrooms and bechamel. I tend to think that everyone already knows how to make it, but i have to you will hopefully be surprised at how incredibly easy and how much better you'll like beef stroganoff without cream of mushroom soup in it. Whisk into the mushroom mixture. Here, 71 of the best ground beef recipes we could find.

.mushroom soup recipes on yummly | one pot ground beef stroganoff recipe without cream of mushroom soup, barley soup with ground beef and vegetables, thai curried ramen bowl with ground beef, beech mushrooms german ground beef cabbage soupmy best german recipes. Raise your hand if you are a fan of mushroom dishes! It's often used as a base in soups. Pour in the chicken stock. And while burgers are no doubt a delicious paleo meal.

stroganoff sauce with cream of mushroom soup from www.wellplated.com Serve for lunch or as a starter with crusty add the mushrooms and cook over a high heat for another 3 mins until softened. Our most trusted ground beef cream of mushroom soup recipes. They're nutritious, creative, and can be as easy or complex as you desire! Our recipe calls for a couple pounds of cremini or button add shredded chicken for extra protein. Our condensed cream of mushroom soup! Pour in the chicken stock. Make ground beef soup instead, and you won't have to wait. .mushroom soup recipes on yummly | one pot ground beef stroganoff recipe without cream of mushroom soup, barley soup with ground beef and vegetables, thai curried ramen bowl with ground beef, beech mushrooms german ground beef cabbage soupmy best german recipes.

Cream of mushroom soup has been bringing together hearty comfort food for decades.

From breakfast, to lunch, snack, treat and supper choices, we have actually combed pinterest as well as the best food blog sites to bring you ground beef cream of mushroom you. For a richer soup, swap the chicken stock for beef stock. Sprinkle over the flour and stir to combine. Stir together and bring to the boil. So naturally, we've created many great recipes utilizing them and this is our favorite time of year to. Yet the most well known is cream of mushroom soup, which is made with mushrooms, butter, cream, and flour. It uses ground beef and mushroom soup! Give them a flavorful upgrade by adding canned cream of mushroom soup to the sliced potatoes. This recipe with ground beef and bacon leaves. That can of cream of mushroom soup in your pantry is so much more than it appears. Try adding a package of dry hidden valley ranch. Beef stroganoff recipe with cream mushroom soup. Raise your hand if you are a fan of mushroom dishes!

Source: www.cookingclassy.com

Serve for lunch or as a starter with crusty add the mushrooms and cook over a high heat for another 3 mins until softened. Condensed cream of mushroom soup is quite a bit thicker than this soup. From breakfast, to lunch, snack, treat and supper choices, we have actually combed pinterest as well as the best food blog sites to bring you ground beef cream of mushroom you. Nice soup i used chicken broth instead of the beef. There's a pound of ground beef in the fridge, and now the choice is yours:

Our recipe calls for a couple pounds of cremini or button add shredded chicken for extra protein. Serve for lunch or as a starter with crusty add the mushrooms and cook over a high heat for another 3 mins until softened. Our most trusted ground beef cream of mushroom soup recipes. Ground beef is a simple ingredient that add depth to soups, appetizers and sauces. Nice soup i used chicken broth instead of the beef.

Source: www.smartschoolhouse.com

Hot dog chili recipe made with ground beef and. Our recipe calls for a couple pounds of cremini or button add shredded chicken for extra protein. Looking for some new ground beef recipes for an easy and cheap dinner idea? Nice soup i used chicken broth instead of the beef. One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family.

So naturally, we've created many great recipes utilizing them and this is our favorite time of year to. This recipe with ground beef and bacon leaves. Add cream of mushroom soup, salt, pepper, and milk and heat through. There's a pound of ground beef in the fridge, and now the choice is yours: Pour in the chicken stock.

Here, 71 of the best ground beef recipes we could find. This recipe with ground beef and bacon leaves. Hot dog chili recipe made with ground beef and. Nice soup i used chicken broth instead of the beef. Serve this easy and classic russian dish on egg noodles.

There's a pound of ground beef in the fridge, and now the choice is yours: Whether you're making an easy weeknight dinner (we love this chicken. Beef stroganoff requires good beef steak (fillet for preference), fresh mushrooms, butter, onion, garlic, brandy, sour cream and perhaps a bit of red wine, lemon as for beef stroganoff, this was the original recipe, with sauteed mushrooms and bechamel. Looking for some new ground beef recipes for an easy and cheap dinner idea? 1 package egg noodles or rice, prepared.

Our condensed cream of mushroom soup! Ground beef and potato casserole. Reviewed by millions of home cooks. Recipes with ground beef and rice and cream of mushroom soup. Whisk into the mushroom mixture.

The best mushrooms for this soup. Mushroom soup recipes are a great way to use your fungal leftovers. I tend to think that everyone already knows how to make it, but i have to you will hopefully be surprised at how incredibly easy and how much better you'll like beef stroganoff without cream of mushroom soup in it. Try adding a package of dry hidden valley ranch. Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic.

Source: s-media-cache-ak0.pinimg.com

In the same saucepan, mix together the campbell's cream of mushroom soup, milk/water and gruyere cheese. Explore our mushroom recipes ranging from sauces, soups, to stuffed appetizers! Sprinkle over the flour and stir to combine. Cream of mushroom soup has been bringing together hearty comfort food for decades. That can of cream of mushroom soup in your pantry is so much more than it appears.

Ground beef is a simple ingredient that add depth to soups, appetizers and sauces.

Source: www.thekitchenmagpie.com

1 1/2 pounds ground beef or sirloin tip steak, cut into thin strips.

Brown ground beef and drain.

This is good, but wanted to pass along this hint:

I tend to think that everyone already knows how to make it, but i have to you will hopefully be surprised at how incredibly easy and how much better you'll like beef stroganoff without cream of mushroom soup in it.

Source: kitchenfunwithmy3sons.com

Reviewed by millions of home cooks.

Condensed cream of mushroom soup is quite a bit thicker than this soup.

One pot ground beef stroganoff recipe without cream of mushroom soupmy natural family.

This healthy ground beef skillet recipe is great for breakfast.

Although i find as long as i salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to.

For a richer soup, swap the chicken stock for beef stock.

Source: www.alittlebitofspice.com

And it's such a simple meal that you'll find then you'll be able to reheat these beef and mushroom calzones whenever you're starving.

Source: houseofnasheats.com

Source: s-media-cache-ak0.pinimg.com

Mushroom soup recipes are a great way to use your fungal leftovers.

Source: www.foodlovinfamily.com

Here, 71 of the best ground beef recipes we could find.

Pour in the chicken stock.

Yet the most well known is cream of mushroom soup, which is made with mushrooms, butter, cream, and flour.

If you've got ground beef on hand, then a delicious meal is never out of reach.

This is one of those recipes that i haven't published for a long time because it's so simple.

Source: cantstayoutofthekitchen.com

It uses ground beef and mushroom soup!

Explore our mushroom recipes ranging from sauces, soups, to stuffed appetizers!

Beef stroganoff recipe with cream mushroom soup.

Cream of mushroom soup has been bringing together hearty comfort food for decades.

If you've got ground beef on hand, then a delicious meal is never out of reach.


Thai Pastrami Meatballs

Went tonight for the first time. My friend and I shared the Thai Pastrami Meatballs , which were delicious with the mustard dip, & the Grilled Japanese Eggplant which had a slight kick to it, but very good. For Entrees I had the Spaghetti A La Drunk Man LOL - very tasty with crispy basil leaves, not sure if there flash fried or baked - but added a very yummy texture to the dish. My friend had the Korean BBQ Fried Rice which was also just as yummy as what I had. Plus he had some bubbly concoction of a drink with these little baby raspberry type things, he said it was delicious!

Beautiful restaurant to have an intimate meal or a big party!

Others will see how you vote!

  • Tiffany S.
  • Manhattan, NY
  • 214 friends
  • 169 reviews
  • 362 photos

Thai food. In Hells Kitchen. Surprise surprise.

Well, don't let that deter you kiddies because this actually is a nice surprise.

Great decor. Awesome ambiance. Yummy cocktails. Delicious food.

Good:
Scallops.. my faveeeee
Tamarind Prawns.. can I have two favorites?
Volcano Chicken
Red Curry Crispy Duck Confit
Pork Belly Salad
Red Chili Glazed Sea Bass
Koi Tuna Tartare
Heritage Pork Belly
7 Spice Fries
Thai Tacos

Okay:
Chocolate Ribs
Thai Pastrami Meatballs
Thai Chili Mac & Cheese

The dessert here wasn't really my thing, I'd pass on that.

They have great HH's too. Standard HH.. Monday night deals.. Ladies Night on Thursdays.. All you can eat and Drink for $23 on Mon & Tues..

Others will see how you vote!

If you're looking for the perfect combination of mediocre food, inept service, tacky decor, and head-splittingly loud bad trance music spun by a pot-smoking DJ, you've just found your new favorite restaurant. Without the music, this would be just another unimpressive Thai restaurant. With the music, it is one of the most unpleasant places you will ever chow down in. The volume prevents any conversation except for shouting at the top of your lungs. By nine, most of the patrons had been driven from the restaurant by this goofy DJ, who according to one of our party who was facing his DJ station, was sucking on weed all night. As for the food, most of the dishes were either unsuccessful attempts at "fusion" innovations (like the pastrami meatballs , which are actually made of pork) or truly mediocre Thai standards that frankly taste better in your neighborhood Thai restaurant. And on top of all that, busboys roam through the restaurant trying to yank half-filled plates of food off the table. Whatever you do, don't go into the unisex lavatory. It is almost pitch black inside, and the music is pumped up to five times the volume (maybe to hurry you along?) The CIA may want to study this lavatory to pry information out of terrorists faster.

Others will see how you vote!

  • Erin M.
  • Manhattan, NY
  • 1393 friends
  • 580 reviews
  • 412 photos
  • Elite ’21

. Progressive Thai Comfort Food. Let that process in your brain for a hot minute because that is EXACTLY what you'll get here at Ember Room. You'll find that over the course of your meal that these four little words (found on their website) pretty much sum up what this place is all about.

What drew me to Ember Room is the slick, and glowing red modern decor. I have a short attention span (like a gold fish or a puppy) so naturally, I am attracted to cool, shiny bright stuff (like cats and children are). I am such a sucker for cool stuff, and Ember Room fits my usual.

The staff is so friendly here, everyone is smiley and so helpful. As we got the menu, the first thing I notice is the chef's unique and memorable name, Chef Ian Chalermkittichai. The next thing I noticed was the drink menu. Thank goodness because a good cocktail was needed. Each of us tried a different drink and it was hard to pick a favorite. I had "One thousand and one nights" which is a creation with ingredients gin, fresh blueberrys, and strawberry liquor. Our server made really great suggestions for drinks and for food and was not pushy at all.

Next on the agenda was to get some chow because we were all starving!! For apps, we shared Thai Pastrami Meatballs served on a hotplate, Green Curry Lasagna, and Thai Tacos. All had really interesting presentation, and equally good taste. We also ordered a volcano chicken (which they bring on on fire) which has a really amazing crispy texture and a Korean BBQ friend rice.

This was a good blend of Asia fusion, modern risks with a splash of "comfort" food. I haven't been so pleasantly surprised in a while, especially since I just found this place by chance.

Others will see how you vote!

  • Megan B.
  • Austin, TX
  • 283 friends
  • 187 reviews
  • 254 photos
  • Elite ’21

One of my favorite things about visiting NYC is trying great, new restaurants and unfortunately this was not one of them. I was planning to see Avenue Q that night so my friend and I were looking for restaurants near the theatre on 58th st. There were a lot of Thai restaurants in the area and after looking through a few websites we decided to go to the Ember Room. The restaurant had great pictures online and the menu looked interesting so I can't fault us for this decision.

Just like the website showed the restaurant looked very trendy and had a great ambiance. This is pretty much the only good thing about the restaurant though. It took a long time for anyone to come to our table and get our drink orders and bring water for the table. This is when we noticed that there seemed to be one waiter taking orders, one bus boy, and one server whose sole job was to refill water. For a Sunday night you think they would have more people working.

When the waiter finally came we hastily ordered because our show started at 7:30. The menu was pricey, but this is to be expected for a restaurant in Manhattan. There were some interesting items on the menu, like green curry lasagna but I decided to go with the duck confit red curry. My friend went with the pad thai and my sister ordered a couple appetizers. After waiting at least 25-30 min, our food finally arrived. Maybe they only had one cook as well?

While my dinner was pretty good, my friends' dinners were very underwhelming. My sister's pastrami meatballs were too salty and the mac and cheese was very blah tasting. My friend's pad thai was the most underwhelming. It's not that it was terrible tasting, it was just so bland and small. I think any good Thai restaurant should be able to make an amazing pad thai , since that is the staple dish. The portions for everything were very small for the price as well.

Even though I had to experience this place I'm hoping that I can save others by writing this review. There are so many great restaurants in NYC so take my advice and try a different one!