Sunday, November 21, 2010


The word today is 'TUREEN':

Looking for a challenge? Today brings something new: "Popular Potluck".
Bring today's word in the kitchen: Sautee it, whip it up, put it into your favorite recipe and eat it up happily!

Keep all entries clean, creative, and courteous.
Enjoy the game!

PS: We welcome all suggestions and comments. Just go to the 'suggestions' page and let us know what you think. For information on how to play the game, please refer to the 'Be Loqwacious' page. Thank you.


  1. Today let's take out the tureen
    for a soup on which I'm keen.
    Chop the onion.
    Add the bacon.
    In chicken stock let them simmer
    Homemade is always better.
    Top with bread and melted cheese.
    Savor every spoonful with ease.

  2. French Tureen Doreen Oyster Soup Recipe

    * 1 leek, sliced
    * 1 small onion, diced
    * 3 medium baking potatoes, peeled and cubed
    * ¾ teaspoon salt
    * 1/8 teaspoon white pepper
    * 2 tablespoons butter
    * 1 1/3 cups oyster liquor (add bottled clam juice to make up the balance, if necessary)
    * 3 1/3 cups water
    * 1 ½ cups small oysters, cleaned and shucked
    * 1 cup half and half


    In a large saucepan, sauté vegetables in butter until tender. Add to a blender along with water and oyster liquor and puree until smooth. Return puree to the pan and bring to a simmer. Add oysters and half and half; cook for 3-5 minutes, until the oysters have cooked through (they will puff a bit). Serve hot. Good for 8

    Bon Appetit :-)

  3. That sounds really good, Del! Yum!! Hard to choose between the onion and the oyster so I will have both. :)

  4. Tureen of Lentil and Sweet Potato

    (Warning this makes an ugly, but wonderful tasting soup)

    1 cup of dried brown lentils
    2 tbsp of butter
    1 large onion, medium cut
    4 cups of broth (any, even water or beer, if you are desperate, will do but 3 cups beef broth and 1 cup chicken is best)
    1 sweet potato, finely diced
    1 bay leaf
    1 tsp of paprika
    Salt and cayenne to taste
    1 tbsp of finely chopped rosemary

    1. Wash the lentils under cold water.
    2. In a heavy saucepan, melt the butter over moderate heat. Add onion and sauté until soft but not browned, stirring frequently. Stir in lentils and cook for 2-3 minutes.
    3. Add broth, sweet potato, bay leaf, paprika, salt and cayenne. Simmer until the lentils are very soft, adding water until necessary (40 minutes). Remove from heat and let cool 10 minutes. Remove bay leaf
    4. Puree half the soup in a blender and mix back in to the soup. Add rosemary and heat through.
    5) Pour into a tureen.

    Serves four