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Anti-sparkle Vampire Soup

This is the Podmatez, Epic Epicure’s former resident taste tester.  Many moons ago, Epic Epicure and I were lucky enough to be at the same location so I was able to check in daily and see what delish treats he had in store for me.  The man is amazing at cooking – so much in fact that I watched a 6’3″ bean pole devour 3/4 of a turkey Epic made.  Granted at the time, I was pregnant and wanting to beat the bean pole with a ruler so I could have the turkey leg but I was in complete awe of the flavor of the food I was consuming that I wasn’t going to stop eating to undertake such a task.  Talk about AMAZING!

So after being around Epic’s awesome creations, I decided to expand my cooking skills.  With Twilight being the “big thing” right now, what better to cook than Anti-Vampire Soup.  I renamed it “Anti-Sparkle Vampire” Soup to upset my 11-year-old daughter that thinks Edward is “soooo cute”.

This recipe is going to take some time as it calls for roasted garlic and crock pot cooking.  Making it with minced garlic seriously takes away from the wonderful garlic/olive oil blend from roasting.  Around my house, as the smells start mixing, the 3-year-old starts standing in the kitchen with a smirk as he knows what’s about to happen…..

"Mom, I know what you're doing!"

Start out by preheating the oven to 400 degrees f (200 degrees c).  While waiting for it to warm, cut the tops of the garlic heads.

 

Place the garlic in a oven-safe dish and drizzle garlic with olive oil.  Place dish in oven and roast garlic for 40 minutes.

This gives you the perfect prep time for all your other chopped/grated items while waiting for your garlic to roast.  Chop your leeks, onion, carrots and potatoes and grate your cheeses while waiting for the garlic.

In a large pot, saute leeks and onion in the butter until they are soft.  Once soft, add 2 cups chicken stock, potatoes and carrots and simmer until tender.

By now, the garlic is ready to come out of the oven.  Let the garlic cool about 10 minutes.  Squeeze the garlic cloves to remove the skins.  The garlic will be very soft so squeeze gently.

Add the garlic and the last 2 cups of stock to the pot and let simmer for 10 to 15 minutes.

Once everything has simmered for 10 to 15 minutes, you’re going to use either a blender or an immersion blender to cream everything in the pot.  As everything is going through the blender, make sure that it is smooth as it comes out.  If you notice that there isn’t enough liquid in the blender for everything to blend easily, add a little cream to the blender.

As the mixture smooths out, add it to the crock pot.  Your going to notice that it has a wonderful, creamy consistency.  If it does not, your soup will be lumpy.  It is ok to be lumpy but I prefer creamy texture over a lumpy texture – more pleasing to the palate.

After everything is blended and added to the crock pot, you’re going to add whatever cream is left over, the spinach as well as 1/2 cup of parmesan and 1/2 cup of mozzarella.

Cook the soup on high for 4 hours.  Check on the soup as you see fit and look at the consistency to see if there is enough cheese in the mixture for your liking.  I prefer more cheese and at 2 hours I add the rest of the mozzarella.

After  4 hours, turn the crock pot to warm and serve.  Sprinkle the remaining parmesan on top for a wonderful finish.  This soup goes great with a nice crusty bread like Italian or day old French bread.

Bon Appétit!

I want to thank Sunny (AKA the Podmatez) for her generous contribution to Epic Epicure. I could think of no one else to debut as a guest chef, and as always, she has never let me down. As always, the recipe will be posted on the sister site. If you would like to be a guest chef, you can contact me at EpicEpicure@gmail.com with your idea.

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Posted by on 01/28/2012 in Uncategorized

 

New Content: YOU!

Hey fellow food lovers! Because I would like to see this project expand, I want to see if anyone else is willing to picture their cooking, write a few paragraphs, and send them in?

The things I will be looking for are as follows:

  • Originality
  • Clear photos of ingredients/steps/finished product
  • At least 3 paragraphs of descriptive writing
  • Recipe is optional, and if a recipe is not sent in, then photos of ingredients would also be optional.

I look forward to your content, and happy cooking!

 

*All content submitted becomes property of EpicEpicure, to be used at his discretion. Proper credit will be given to content provider (ie-website link, name reconition, kudos, pat on the backs, and hearty handshakes).

*Submitting a recipe is giving automatic consent for EpicEpicure to post said recipe, regardless of pissed off mothers laying claim that said recipe is a “family secret”. (Which by the way, I despise family secrets. My favorite cookies in the world, next to my mothers, were taken to the grave with the chef.) You hereby grant EpicEpicure full cooking rights to said recipe, to enjoy at his leisure.

*All writing will not be altered, save for typographical errors. (that being said, please use spell check) However, proper English should be used, with minimal internet slang. If a 30 year old net nerd cannot understand it, or it looks like a 3rd grader wrote it (unless you ARE a 3rd grader, in that case, ask for your parents help kids!), it will not be posted, and the recipe will be prepared by EpicEpicure for his culinary amusement and subsequent weight gain.

If you have any questions, do not hesitate to ask either via the comment section, email or twitter.

 
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Posted by on 01/13/2012 in Quick Posts

 

Homemade Post: Japanese Rare Micro-Cheesecakes

Cheesecake.

What’s not to love. Smooth, creamy, small bit of crust for texture contrast. Add anything on top and you make something great into something EPIC!

However, here at EpicEpicure, I don’t  stop at your plain old NY-style cheesecake. I take it a step further. I want you to experience what those around the world have put spin on your classic favorites. Today we go all the way to the land of sushi, bento, cosplay, and vending machines of EVERY product.

Japanese rare cheesecake (called “rare” for the fact there is no baking involved) is a simple dessert that you can do in the span of an hour, have it ready for after dinner and destroy the heck out of it.

This idea was brought to you by a 10PM necessity to do something constructive. Damn my inability to fall asleep.

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"You shall be called Usul, which means 'The strength of the base of the pillar'."

Graham cracker crust. Simple, fun (pulverizing things is ALWAYS fun), and tasty.

Chiisai desu!

I have these two-tablespoon sized spice bowls that were perfect for this project. Found them at IKEA. Worked like a champ for this. Now, I might have to try more micro-cooking with these things.

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Like Ron Popeil, Just set it and forget it!

After preps and mixing, fill your crust(s), chuck in the fridge for 3 hrs or overnight, and enjoy!

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We are Legion!

Always got to make more for everyone else. Greedy friends. Generous E.E. Everyone wins, except me, when I get 3 hrs of sleep for work the next morning….

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Chocolate makes it goooooood.

As always, you can find this, and my other recipes on my sister site EpicEsRecipes.wordpress.com. Link for this one to follow as soon as i post it. Here it is: http://epicesrecipes.wordpress.com/2011/12/21/japanese-rare-cheesecake/

 
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Posted by on 10/26/2011 in Dessert, Homecooked

 

We’re Back!

To all my readers: I must apologize for the extended leave of absence. Things in life can get hectic. Those that know me personally know what I mean. Those that don’t, take it at face value that I’m sorry. But, I’m back, better than ever and with a renewed vigor for keeping this thing up to date more often and with a wider range of foods! To start, I have a tasty dessert from a new acquaintance.

Now, a little bit of background of me, although I have one of the biggest sweet tooths of anyone I know, there are a few desserts I absolutely abhor. One of them is bread pudding. Of the ones I’ve had, they were soupy, either overtly sweet or as bland as cardboard. They were over and undercooked. Positively unpalatable.

Fast forward to this evening. I’m at a local hangout, enjoying company of friends that work around me. Someone brings in bread pudding. Instant pass. Now everyone is raving about it. I decide to be brave and attempt a slice.

My god.

I am convinced now that there are things in this world that require a second chance. Heck, might even try my other nemesis, pumpkin pie. (On second thought… Na.)

Firm, yet moist. Sweet, yet not sickingly. Glaze on the side so you can adjust to your liking. All homemade from my understanding. I. MUST. HAVE. RECIPE!!!

Instantly search out the maker for it. Let’s hope she is kind.

Will post the attempt hopefully in the weeks to come. Please be as equally patient as I am.

Until then, have several recipes and restaurant reviews coming your way, to include one of the biggest winefest in the world, Bad Dürkheim!

Guten Appetit!

 
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Posted by on 09/08/2011 in Uncategorized

 

Quick Post: Yet Another Update

I must apologize once again. I know its been a hot minute since my last post, but I was in preparation for a long business trip (which I’m on now, and will be for a some time) that affords me zero time for cooking (no kitchen) and very little for eating at restaurants (work, work, work…).

With that said, You should see a post in the next week, as it’s my first chance to grab a bite to eat away from work. (Like any of you want to read about cafeteria food…)

I hope you have awesome eats this winter. Just remember to savor the flavor.  Don’t hesitate to drop a line and give me something new to try when I get back. Until then- Bon Appetit!

 
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Posted by on 10/30/2010 in Uncategorized

 

Quick Post: Small Update

To my couple readers: I apologize for the lack of posts. Besides this being a busy time for me in preparation for a long trip, also all my photos of my next couple posts were wiped off my iPhone, along with all my notes for the posts. I’m trying to reconstruct my notes from my head, but its a slow process. Next thing to do is to go back and reshoot the photos. I should have a post for you all within the next week. Again, sorry and thanks for checking back from time to time.

 
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Posted by on 08/15/2010 in Quick Posts

 

Quick Update

Just to let you all know, the recipe section has been added! Each new Homemade post will have the direct link to the recipe at the bottom of the page. Or, you can visit the recipe section at Epic E’s Recipes. Enjoy the new addition. If you have any recommendations for future additions or tweeks, please let me know via email or by comment. You can also click the link for the Formspring Q+A site on the left hand side of the page. Go ahead! Ask me anything, I promise to answer!

 
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Posted by on 07/07/2010 in Uncategorized