Soup - - Page 9

by gansie

When Soft Fits the Bill

Even though I have at least 3 different types of squash in the house, 80P continually boycotts the winter vegetable. He’s also boycotting the grocery store (sheer laziness, not for any locavore type reasoning), which really only leaves me with a few options for dinner. And it’s mostly from my adventures at the Asian supermarket. And squash.

Sweet Potato, Spinach and Tofu Tom Yom Noodle Soup

I definitely threw this together on the fly. I was trying to figure out how to maximize my Asian market ingredients, while also not using up my squash supply. I wasn’t sure how this was going to play out, but as soon as I told 80 that I would add in some noodles, he was pretty sold. Sans meat.

by BS

Feed Us Back: Comments of the Week

Sorry, Sandra

– Forgiving ES readers are very ready to welcome Robert Irvine back to Dinner: Impossible. Digigirl: I think he deserves a chance. He’s been up front about how it happened and that yes, he did make some stuff up. And even though I do like Michael Symon, the show was more interesting when Irvine was on it. Besides, have you seen the guns on that guy? Where else can I find beefcake like that on food tv?

Tina G: It’s not like he was up for Secretary of the Treasury and didn’t pay his taxes. Resume padding aside, the guy had a good show. Who cares about his background unless he is an escaped convict? Welcome back, Chef Irvine.

– But Oxen Cox is on board the Toby Young hate train: He is starting to suck it as bad as Padma. (Ed Note: Whaaaaa?!?) The more he yammers on, the less I have to hear her.

– And Jess is glad Andrew Cuomo’s better half won’t be headed to DC anytime soon: Sandra Lee seems to have a drinking problem and her disgraceful show only adds to the health problems of this country…processed food full of sugar, salt, trans fat, chemicals, etc. That’s cooking? I don’t get it. It’s shameful and Andrew Cuomo is a fool. (Ed Note: and totally not a Senator)

– Speaking of the Cheating Queen, MaddBobbs is a little madd about our cheating rules: Hold on, I am supposed to be making cream of mushroom soup from scratch? How do you cream a mushroom?

Good question. Who knows? We’re open to instructions.

by gansie

St. Miked of Soup

Editors Note: In case you all haven’t noticed, I’m sick as shit. Yes, it’s day 11 and I’m still coughing so hard I throw up my food. But hopefully that’ll stop soon, especially now that I have received a special potion: miked‘s garlic sage broth. He keeps insisting that it doesn’t taste good, but should simply be ingested for its medicinal purposes.

So…to repeat, this is (homeopathic) medicinal broth, so taste is not the primary objective, but I actually do like it myself.

I’m taking this elixir at lunch today. I’ll keep you updated.

Garlic Sage Broth (sick gansie version)
by: miked

in Recipe / Veggie 6 comments

by BS

Spuds + Pork = Crazy Delicious

It’s soup day on the Simmer! Well it’s cold as hell so why not? Thanks to all you commenters who gave me a whole bunch of great ideas for how to use up my leftover pork pieces, I decided to give soup a chance.

Let me first say that I have never before made a successful soup. A few years ago, early on in my experimental cooking days, I tried to make potato soup and it came out brown and lumpy. I’m not even quite sure how it got that way but can you get any less appetizing than that? So needless to say, there were more than a few times throughout the planning and production of this meal that I was quite certain it was going to end up filed as a Friday Fuck Up, but through some miracle of god, cream, and bacon, it came out OK. Thus, I am allowed to post it on a Tuesday.

So I started out making a stock out of the leftover pork bone. Following all your advice, and a little online research, I soaked the bone in cold water for a couple of hours, then roasted it in the oven (I think this was a good idea because it made my house smell glorious). Then I put the bone in a saucepan with half a chopped onion and a few cloves of garlic, filled it with water, brought to a boil, and then covered and let it simmer for about three hours…

in Pig / Recipe 4 comments

by gansie

Does a Curry By Any Other Name?

Back in June when I went to visit Rooms, I bought a shit ton of groceries at this tiny Asian market, Tran’s. One of the purchases was curry powder. Now, I don’t have much experience with this combination of spices. I know ES friend Maidelitala would flavor her exotic veggie dishes with the blend, but I was nervous figuring out how to incorporate it into my cooking. Um, yea, no idea why I was so nervous. Curry powder makes everything delicious. Mine is:

Indra brand: coriander, turmeric, black pepper, red pepper, cumin, cinnamon, all spice, clove, garlic powder, ginger, fenugreek and other spices

Now I haven’t experimented with other curries really, although I do have curry paste I’m really pumped to use. But I do have one question, that I posed to our twitter crew: if curry powder is added to a dish, does it automatically make it curried? I don’t know the answer, but I do know it makes this awesome tasting soup sound even awesomer.

My first curry experience post jump

in Recipe / Veggie 5 comments

by BS

Feed Us Back: Comments of the Week

– Leah weighed in on our White House Chef guessing game: Um, so last night, I was at a restaurant in Chicago and overheard the convo next to me…and I’m betting the chef is coming from Chicago… (or at least that’s what the convo next to me lead me to believe)

Spill it, Leah! Tell us more!

– If any of you Top Chef fans missed our Top Chef season five premiere live blogging, you can check out the whole thing on replay. Don’t miss JoeHoya calling Andrew from season four at Spike‘s request. Although Flamingo has no love lost for the bromancers: Wow, that transcript just reinforced what a complete douchenozzle Spike is.

– mariah carey has some interesting soup advice to share: OH MY GOD this reminds me. Last Thanksgiving my brother made an amazing soup – so amazing I cant remember if it was squash or pumpkin or tomato, but it was to diiiie. Anyway, the consistency was so incredibly thick and creamy my entire family was raving and scared for our arteries – surely it must have been made up of pure lard and cream.

SECRET OF THE DAY: the consistency was made of RICE! He said his trick is to always grind down the rice for any of his thicker soups. You obviously can’t tell it’s rice bc it’s been made into such a fine consistency and takes on whatever flavors you’ve incorporated into the soup.

You’re welcome.

– And ya’ll were all up on it with suggestions for what I should do with my leftover fat and bones:

in Politics / TV 6 comments

by gansie

Crappy Soup

So I wasn’t gonna write about this not so delicious kale and white bean soup I made, but since I just got back from a weekend visiting my 21 year old sister in her mountainous college town, this soup will have to do, as I mostly just ate breakfast sandwiches while there. (I will also blame the lame title on my recent lack of sleep and any other mistakes in this post.)

Now, the soup isn’t bad enough to be featured on Friday Fuck Ups, but it just wasn’t that amazing either. I’m really blogging about it so I can hopefully have some soup pros tell me how I could have made this better.

It started by sauteing half a diced onion. When the onions were soft and translucent, I added in chicken broth, kale (red russian variety bought at the Mt. P farmers market – and don’t even get me started at how much I’m going to miss it when it closes this month), great northern beans and a few springs of dried thyme. And then added in salt and pepper and a few dashes of Maggi seasoning sauce. But I just didn’t love. While I was trying to figure out how to spruce it up, 80 called me during a break from class

in Recipe / Veggie 7 comments

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