what's cooking? part 5: 2017-2027

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not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (one year ago) Permalink

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (one year ago) Permalink

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (one year ago) Permalink

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (one year ago) Permalink

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (one year ago) Permalink

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (one year ago) Permalink

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (one year ago) Permalink

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (one year ago) Permalink

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (one year ago) Permalink

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (one year ago) Permalink

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (one year ago) Permalink

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (one year ago) Permalink

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (one year ago) Permalink

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (one year ago) Permalink

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (one year ago) Permalink

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (one year ago) Permalink

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (one year ago) Permalink

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (one year ago) Permalink

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (one year ago) Permalink

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (one year ago) Permalink

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (one year ago) Permalink

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (one year ago) Permalink

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (one year ago) Permalink

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (one year ago) Permalink

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (one year ago) Permalink

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (one year ago) Permalink

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (one year ago) Permalink

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (one year ago) Permalink

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (one year ago) Permalink

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (one year ago) Permalink

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (one year ago) Permalink

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (one year ago) Permalink

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (one year ago) Permalink

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (one year ago) Permalink

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (one year ago) Permalink

hmph

sleeve, Wednesday, 11 January 2017 17:57 (one year ago) Permalink

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (one year ago) Permalink

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (one year ago) Permalink

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (one year ago) Permalink

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (one year ago) Permalink

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (one year ago) Permalink

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (one year ago) Permalink

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (one year ago) Permalink

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (one year ago) Permalink

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (one year ago) Permalink

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (one year ago) Permalink

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (one year ago) Permalink

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (one year ago) Permalink

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (one year ago) Permalink

see, if i had the roller i could manage the rolling part with one hand. i cld deal with that.
but i'm talking kinda serious shoulder damage though (like lifting 5 pounds w/ right arm will cause pain so bad that it's hard to sleep). not sure if it's from 30 years of playing hockey and working in kitchens and all the stress that both of those entail, but when i had left shoulder operated on a few years back (been perfect ever since) the surgeon called what i had going on in my rotator cuff "crab meat" cuz that's what it looked like. not good. i'm afraid i now have similar issue on the other side so have to be mostly one-armed for awhile and hope it clears up at least somewhat.

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 22:07 (two months ago) Permalink

I am debating whether to get a roller or not (or just getting a 20+inch rolling pin/dowel) because I thought I could get frustration out with rolling pasta, but that has not been the case. It is a lot of work when the dough isn't near perfect. I was getting pissed the other night when my dough kept shrinking back when rolling it out. I let it rest for a couple of hours so I am not sure what the deal was.

Yerac, Thursday, 9 August 2018 22:12 (two months ago) Permalink

hmm, one thing that may or may not help is to not go back and forth over the dough. if possible just roll out in one direction to help avoid working gluten (that's how i approach pie dough and things like that). semolina is surprisingly high-gluten. imo that's why the roller machines completly rule - one just needs to bring the dough together, let it rest 1/2 hour, the machine kneads as it rolls. winnerwinner

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 22:34 (two months ago) Permalink

Yeah, I have been doing different proportions of eggs, water, semolina to AP flour. I need to get some oo flour next time. One thing I just figured out is to not to rely on measuring anymore. I am really good with dumpling dough so I should just go by feel, like I normally do. The Pasta Grannies really made me realize different pasta shapes do better with different types of dough.

Yerac, Thursday, 9 August 2018 22:58 (two months ago) Permalink

But it was probably overworked. All the videos have people kneading a lot longer than I would normally do it.

Yerac, Thursday, 9 August 2018 23:05 (two months ago) Permalink

Orecchiette turned out really well even if slightly too thick. My hands hurt a little from being clumsy about the rolling out of the shape. It took a while to figure out where to position the board, myself, the back of the knife and no flour on the board so I could get the drag. Going away for while in 2 days and using up groceries so did a kale, carmelized onion, garlic, lemon zest, weird leftover tomatoes, banana pepper thingey for it.

Yerac, Friday, 10 August 2018 01:22 (two months ago) Permalink

the first time i did it they were a little too thick as well. getting each piece to that perfect point where the center is thin but doesn't break is the hard part.

call all destroyer, Friday, 10 August 2018 01:29 (two months ago) Permalink

FFS, I finally got motivated to make one of my favourite dishes last night (first time since I had my baby) and made enough for two nights but today I got a cold and can't taste any of it

kinder, Tuesday, 14 August 2018 19:21 (two months ago) Permalink

three weeks pass...

kept coming across recipes that call for liquid smoke so picked some up the other day. made tempeh bacon that was pretty tasty on a baconlettuceavocadotempheh sando. and just prepped "tomato lox" which has kelp powder for "oceanic" qualities, smoke, soy sauce, and that's about it. gonna make some pasta with cashew cream sauce and lay some "tomato lox" slices on top and see if it puts me in the mind of salmon in cream sauce. i love salmon but hate to support the farmed salmon industry and the good stuff is a little beyond my student budget these days i reckon.

lâche pas la patate (outdoor_miner), Tuesday, 4 September 2018 21:03 (one month ago) Permalink

I love this recipe for tempeh bacon:
http://www.yourveganmom.com/your_vegan_mom/2008/08/the-b.html

just1n3, Tuesday, 4 September 2018 23:17 (one month ago) Permalink

tomato lox sounds pretty good! where'd you find the recipe??

the late great, Tuesday, 4 September 2018 23:19 (one month ago) Permalink

i just stumbled upon it randomly here: https://www.carrotsandflowers.com/vegan-ny-bagels-tomato-lox-recipe/
it was the second vegan lox recipe i looked at, the first one involved roasting carrots then shaving thin slices, but i opted going with the former.

xpost: i'll try that one next time, ty. looks like it might be better than the one i used. do you bother steaming the tempeh ahead of time when you make it, just1n3?

lâche pas la patate (outdoor_miner), Tuesday, 4 September 2018 23:36 (one month ago) Permalink

I always have in the past but I don’t know how much it matters with such a heavy marinade?

just1n3, Wednesday, 5 September 2018 00:07 (one month ago) Permalink

I’m really sensitive to bitterness though, so I probably wouldn’t risk not steaming it

just1n3, Wednesday, 5 September 2018 00:07 (one month ago) Permalink

tha tomato lox was deece, not sure if i'll make that again though

Culurgiones look freakin' sweet! def. gonna (try and) make these tomorrow. https://www.youtube.com/watch?v=AjGcUI4CS0E

lâche pas la patate (outdoor_miner), Saturday, 8 September 2018 18:21 (one month ago) Permalink

Yeah, I am going to make these ^^^ at some point when I am back home in my kitchen.

Yerac, Saturday, 8 September 2018 19:12 (one month ago) Permalink

pasta grannies!!

gbx, Saturday, 8 September 2018 20:15 (one month ago) Permalink

three weeks pass...

Neglected the quince tree in a bumper crop year and a few have been subject to windfall. Rough headcount gives around 150 of decent size still on the tree. Started picking the ones that come off easily enough. What to do with it though? Beyond quince jelly I'm not really sure. Any suggestions without too much effort?

Ctrl+Alt+Del in Poughkeepsie (fionnland), Saturday, 29 September 2018 11:12 (two weeks ago) Permalink

nice quince and honey pie? http://allrecipes.co.uk/recipe/9527/quince-pie.aspx

thomasintrouble, Saturday, 29 September 2018 12:57 (two weeks ago) Permalink

Funny timing afaic. Don't think I've ever worked w quincies and was just thinking about making a soup w a ingredient I've only used a couple times - sunchokes. Thinkin of making soup tomorrow.
Today gonna try lentil "meatballs".

Sorry I am zero help!

lâche pas la patate (outdoor_miner), Saturday, 29 September 2018 15:17 (two weeks ago) Permalink

Yeah maybe poached. Akin to poached pears?

lâche pas la patate (outdoor_miner), Saturday, 29 September 2018 15:19 (two weeks ago) Permalink

yeah there's a good poached recipe w/cardamom here, along with other ideas:

https://www.epicurious.com/ingredient/quince

sleeve, Saturday, 29 September 2018 15:21 (two weeks ago) Permalink

i am making my third cherry pie (ever, not today)
they are not that hard and the payoff is an entire delicious pie, well worth the effort imo

the crust is giving me ideas about savory winter pies and i am liking what comes to mind. the possibilities are endless.

weird woman in a bar (La Lechera), Saturday, 29 September 2018 15:23 (two weeks ago) Permalink

no fancy lattice stuff, just two simple pie crusts on top and bottom

weird woman in a bar (La Lechera), Saturday, 29 September 2018 15:25 (two weeks ago) Permalink

how hard actually is pie, i've never made one because it seems like a black art to me

gbx, Saturday, 29 September 2018 15:49 (two weeks ago) Permalink

speaking as a former pastry chef, basic pie is easy. the minute details of "perfect crust" is a rabbit hole that lasts a lifetime. don't let that stop you!

sleeve, Saturday, 29 September 2018 15:50 (two weeks ago) Permalink

thanks for the encouragement! i had a friend in college who would be like "you look a little down, let me make you a pie" and honestly it was like knowing a good witch, she would just conjure one of those babies up and everything would be better

also savory hand pies are in my top five favorite foods, so i feel like i should learn how to make them

as to what i have cooked lately (since everyone cares): cacio e pepe last night for the first time, scandalously easy

hankerin for mapo tofu, but i'm out of fermented black beans and santa fe doesn't have an asian grocery as far as i can tell

gbx, Saturday, 29 September 2018 16:01 (two weeks ago) Permalink

after I read the extensive cacio e pepe discussion upthread I tried a recipe out of Milk Street, it seemed off somehow, too much water? the variation in recipes is staggering.

sleeve, Saturday, 29 September 2018 16:03 (two weeks ago) Permalink

yeah if you let go of ideals of perfection it’s p dope

there’s definitely a lot of variables in pastry making that make it seem like a hellscape when you are reading about it but as long as you keep your fats chilled & dont let yr dough get too warm when you work it, it’s all good

and it’s kinda fun, i love rolling dough

and srsly if you like cacio e pepe then pastry making is a relaxing step down from that lol

Squeaky Fromage (VegemiteGrrl), Saturday, 29 September 2018 16:05 (two weeks ago) Permalink

i’ve used the one i copied into the thread multiple times since; it’s never let me down.

does the milk st. recipe have butter or oil?

call all destroyer, Saturday, 29 September 2018 16:06 (two weeks ago) Permalink

i used something between kenji's recipe on SE, and uh basically every other recipe i found? except w/o butter because i didn't have any on hand (parm is usually the only dairy product in the house)

wasn't perfect (though i've never actually had it before), but i think in my case it was because i actually didn't have enough water

xxp

gbx, Saturday, 29 September 2018 16:07 (two weeks ago) Permalink

also i somehow missed the extensive cacio e pepe discussion???

gbx, Saturday, 29 September 2018 16:07 (two weeks ago) Permalink

maybe it was on previous thread?

to CAD: no, just water, cornstarch, pecorino Romano, pasta, salt, pepper

VG reminds me I do have basic advice for pie crust - everything as cold as possible. I used to chill the flour in the walkin fridge, in a metal bowl. pour your water directly off of ice for maximum coldness, frozen butter, everything as cold as possible.

sleeve, Saturday, 29 September 2018 16:08 (two weeks ago) Permalink

wait re CeP -- no fat at all (aside from the cheese)???

gbx, Saturday, 29 September 2018 16:10 (two weeks ago) Permalink

also cooking homies i do not want to brag (i do) but i am currently living in an apt that is outfitted with a commercial kitchen for some reason and having lived with electric stovetops for oh about ten years i am pretty pumped

gbx, Saturday, 29 September 2018 16:12 (two weeks ago) Permalink

for the record I was deeply suspicious of the Milk St recipe but wanted to give it a try, I was underwhelmed

sleeve, Saturday, 29 September 2018 16:14 (two weeks ago) Permalink

lol that bit about electric stovetops reminds me of one of my favorite food snob quotes, seen in some kitchen porn magazine around 17 years ago - "If you have to cook with electric, you might as well just go out to eat"

although I don't agree 100%, I've always found the quote amusing

sleeve, Saturday, 29 September 2018 16:15 (two weeks ago) Permalink

i am using my friend's mom's very basic recipe but 1) it's vegan so my vegan friends will eat it 2) it's easy -- I made my first one with her two daughters, aged 4 and 6 and we rolled the dough with a Kahlua bottle and 3) the ingredients are shelf-stable and that means i can make one ANYTIME and 4) having the ability to make decent pie crust without complicating it totally makes me feel like a witch/wizard. i can post the recipe but i am sure you will find one.

i asked my friend to have me over to teach me because that works best for me and is also fun; then even though i was distracted by having fun, i wrote the recipe (and have added notes) in my purse notebook. whatever works, yknow.

weird woman in a bar (La Lechera), Saturday, 29 September 2018 16:26 (two weeks ago) Permalink

wait re CeP -- no fat at all (aside from the cheese)???

― gbx, Saturday, September 29, 2018 12:10 PM (twenty-three minutes ago) Bookmark Flag Post Permalink

yeah! the versions with extra fat all just end up tasting like that fat to me.

call all destroyer, Saturday, 29 September 2018 16:36 (two weeks ago) Permalink

Electric stoves are awesome if the alternative is a flat glass top one. I’ve used three of these - last place I rented before buying a house, my parent’s house, my mother in law’s - and they’re always awful

joygoat, Saturday, 29 September 2018 16:39 (two weeks ago) Permalink

huh, I would have thought those were better!

sleeve, Saturday, 29 September 2018 16:41 (two weeks ago) Permalink

They’re easy to clean but that is literally the only good thing. There’s always some sort of thermostat or safety thing that keeps the burner from overheating so they cycle on and off instead of being consistent. I often have to trick it by only covering half the burner surface

joygoat, Saturday, 29 September 2018 16:51 (two weeks ago) Permalink

Our induction top is flat glass and it’s fabulous

droit au butt (Euler), Saturday, 29 September 2018 19:15 (two weeks ago) Permalink

the CeP recipe on Pasta Grannies, she just whips all the grated pecorino, pepper and hot pasta water together until she has a nice sauce. and then tosses the pasta with sauce in a pan.

Yerac, Saturday, 29 September 2018 19:49 (two weeks ago) Permalink

Xps savory pies are one of things I miss most from New Zealand. The mince (ground beef) pie, the mince and cheese pie, the bacon and egg pie - all classic nz foods.

just1n3, Saturday, 29 September 2018 19:53 (two weeks ago) Permalink

xpost to fionnland - quince makes very good relish and chutneys. I did a cranberry/quince/pecan relish a few years back that was really good. Quince paste, quincesauce (applesauce-ish), use it in baked goods etc.

Jaq, Sunday, 30 September 2018 00:07 (two weeks ago) Permalink

Making potato leek soup rn. Love things made of like four ingredients.

I have measured out my life in coffee shop loyalty cards (silby), Sunday, 30 September 2018 23:52 (two weeks ago) Permalink

I made potato leek soup last weekend using leeks from the garden, and it was glorious. Used the recipe below except:

* Used russet potatoes instead of Yukon gold ones because russets take in seasoning better.
* Left out sage cos I didn't have any.
* Put in a few chunks of cauliflower with the other veg.
* Used half chicken broth and half water for the liquid.
* Put in two cut up stalks of celery with the other veg.
* After all the veg were boiled through, I fished out the celery & herbs and threw away, then scooped most of the potato chunks into a bowl, then pureed everything that was left in the pot with an immersion blender, then added the chunky potatoes back in.
* Did not add any cream but did melt shredded gouda into each serving.

https://cooking.nytimes.com/recipes/1017981-golden-leek-and-potato-soup

What is it about soups that makes it seem like they're pouring health and life into your body?? Solid foods just don't have the magic no matter how good they are.

There's more Italy than necessary. (in orbit), Monday, 1 October 2018 14:37 (two weeks ago) Permalink

once I made a basic leek and potato soup and threw in leftover roasted parsnips and it was so good I always make it like that now

kinder, Monday, 1 October 2018 17:52 (two weeks ago) Permalink

I made soup twice in the last week cause it's finally kind of cold out and the furnace kicked on for the first time in months.

Last week I made a kimchee stew - kimchee and pork belly and onions and doenjang and gochujang fried together with broth added and soft tofu and green onions at the end. I never really ate a lot of Korean food until a couple years ago and just started getting into cooking some of the dishes that seem to exist to use up kimchee. Unlike gbx I lived in a place with no real asian market for a decade and now live less than a mile from an incredible one with literally everything I've ever wanted and it's amazing.

Last night I made chicken and leek soup with peas and tarragon and old timey DUMPLINGS! on top.

joygoat, Monday, 1 October 2018 18:24 (two weeks ago) Permalink


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