Soup - - Page 2

by snebbu

100 Ways to Use Beer in Food: #15 Dogfish Head Chowda

It’s been a while since I’ve revisited my trek to greatness: the 100 ways to use beer in food and drink. But then I found this. Dogfish Head found a way to combine their delicious beer with some great ingredients. What came out of the beer-food think tank? Dogfish Head Hard-Tack Chowda. The real kind of chowda – not that gross Manhattan stuff.

Dogfish Head touts this chowda as one of which Ishmael would be proud. Teaming up with Sea Watch International, the chowda’s “made of small juicy clams, scarcely bigger than hazelnuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.” OH, and did I mention infused with the Dogfish Head 60 minute IPA?

by cyborg

The Endless Road Trip: Colombia–It’s More Than Just Coffee!!

Editor’s Note: Colombian-born, Oklahoma-educated, lover of avocados…sounds like an ES-er! Please welcome our newest contributor, Cyborg.

I know, I know, you’re probably thinking: “There’s more to Colombia than coffee (and drugs and violence)—say whaaa?” to which I say “Damn the media AHH!!” but there is. From a Colombian foodie to you, let me open your mind to a new world of opportunities and deep-fried dreams.

First of all, let me get this off my chest and I’m sorry for what I’m about to do but the world needs to know: America has robbed its people of avocado greatness. Last time I was in Colombia I decided to take photographic proof of what the real deal is so voilà. Buenos dias, avocado the size of my face!

OK, now that I’ve set the record straight, let’s get serious. Here are four can’t-miss Colombia foods.

1. Arepa Rellena

Where do I even start? Imagine a corn patty that you stuff with eggs, cheese, shredded beef, and/or chicken and pretty much anything your heart desires; and then you deep fry it in heavenly oil. The result? Oh Em Gee you wanna call this place your new home. Not convinced? Spread some suero costeno on that puppy and it’s a first class ticket to foodtopia. Suero costeno is the Colombian version of sour cream but it tastes more like cream cheese, which gives it that perfect amount of slight acidity that makes you go NOM!

2. Plantain Platters

Now, on to some serious food for thought. What in the world is better than fried chorizo, spicy guac, thick bacon and meaty chicharrones??? ALL of the above served on a dish made of deep fried plantain is the correct answer!! Yes, this happens and it’s glorious!!!!!

Also, note the bean dip and hot sauce dip on the side cause–duh, who doesn’t wanna dip all of this stuff in hot sauce and beans? Man, if this doesn’t make you wanna book a ticket right meow, I know what will, and the answer is: Ajiaco.

by Emily

Sun-Dried Tomato & Rosemary Minestrone Soup

Alright, dudes! Welcome to healthy time! To counteract the amazing and resolution-murdering bacon pie our very own beloved BS debuted yesterday, I’m contributing one of my favorite—and yes, New Year’s friendly—soup ideas. It’s salty, spicy, tomato-y, chock full of vegetables and protein, and it tastes bomb.com. (I decided I’m bringing back bomb.com in 2013, just let it happen.)

Okay, so my soup trick: instead of just normal crushed tomatoes in your minestrone soup, add sun-dried tomatoes. Instead of just olive oil in your minestrone soup, use the sun-dried tomato oil! It packs that salty, intense taste we all know and love, but the sun-dried tomatoes themselves reconstitute in the broth and swell up into juicy, soft balloons of savory goodness in the soup. You’re welcome.

Sun-Dried Tomato & Rosemary Minestrone Soup

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by Katt Kasper

Split Pea Soup takes a Ribbing

Man, I hate the cold weather. I’m already tired of chillis and stews. What I want is ribs! But broiling them in my oven blows. Hey, wait a minute…ribs are pork, right? Pork goes great in soups, right? Let’s cook us some ribs in a split pea soup and have the best of both worlds!

Katt’s Baby Back Ribs in Split Pea Soup

Ingredients:

2 tblsp of olive oil
9 oz of pancetta, chopped into small cubes
1 rack of baby back ribs
2 smoked ham hocks
1 large red onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
8 cloves of garlic, finely chopped
1 pd of split peas
2 tsp of cayenne pepper
1 tsp of white pepper
Water
Salt to taste
5 sprigs of thyme
2 bay leaves
1 tblsp of unsalted butter
1 dollop of heavy cream
Crusty bread

I like my soups and stews really spicy (hot), so if you’d rather not breathe fire while you eat this, don’t hit the ribs with the cayenne, and wait until right before you serve this to add any of the red pepper to the soup. You may find that the white pepper is all the spice that you need.

Start by cutting the ribs into individual pieces. Then, sprinkle the front and back with about a teaspoon worth of cayenne pepper. Next, chop up your pancetta. (For this particular demo I couldn’t get a single 9-ounce slab, so I bought three 3-ounce packages of sliced pancetta and I just chopped that up.) Pour your olive oil into either a stock pot or a roasting dish and bring that up to a medium heat. We want to slowly render out the fat from the pancetta without browning it too quickly, so this step should take between 15 and 20 minutes. Once the pancetta is browned, remove it from the pan and reserve it in a bowl.

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by Emily

Sensational Soups: Roasted Butternut Squash Chowder with Sage Butter

As we move into these chilly fall and winter months, there’s nothing I love more than brewing up a big pot of homemade soup. The herby aroma wafting through the house, the steam warming up the kitchen, the inevitable leftovers…ah! It’s the best. So it’s no surprise I volunteered to review 300 Sensational Soups, a new cookbook by Carla Snyder and Meredith Deeds. If one pot of soup is good, 300 is excellent!

This extremely comprehensive book is full of winter cooking inspiration. While it would be easy to phone in some recipes in a cookbook this large, Sensational Soups os written with thoroughness and creativity. It starts out with a section on how to make your own stocks from scratch, then goes into chapters on a variety of soup categories such as chilled, garden vegetable, chowder, fish and shellfish, and cheese (a whole section purely about cheese-based soups?! I’m into!) The collection wraps up with a section on toppings and garnishes (which includes glorious ideas like grilled cheese croutons and maple cream). Truly something for everyone!

I had difficulty selecting just one recipe to review for this post, but I finally narrowed it down to chowder, one of my favorite soup subsets (soupsets?) I ended up going with the butternut squash chowder because it includes one of my favorite garnishes ever—fried sage leaves! My dining companions all agreed that drizzling the frying butter with the sage leaves on top was a major game changer. I also love how the recipe uses mashed squash to add thickness and texture instead of a massive amount of cream (although, don’t worry, there’s still a healthy amount of cream involved).

This soup was so comforting, so rich and velvety, and so flavorful! I will say that I made a few changes to the recipe—as with basically every soup, I doubled the recommended amount of spices, salt, and pepper. I also added an extra few squeezes of lemon. Oh, and clearly this chowder was begging for a sprinkle of cheese on top, so I grated up some nutty aged parmesan for garnish alongside the sage leaves and butter drizzle. I also highly condone serving with a hunk of crusty sourdough bread.

Roasted Butternut Squash Chowder with Sage Butter

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by Miss K

Miss K’s Fourth Annual Stuffed Pumpkin: Soup’s On

So, here I am at the start of my fourth year at ES, and I must return once again to my roots, my own personal ES origin story: the stuffed pumpkin. I started off traditional, then took a slightly different tack, and last year went with a different course all together. This year, I decided to fill in the obvious gap: the app(etizer).

Inspired by Barbara Kingsolver’s semi-successful attempt in Animal, Vegetable, Miracle, I set out to make pumpkin soup in the pumpkin.

Here’s what I did:

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by hungry monster

Comfort Food Time: Creamy Veggie & Bean Soup with Homemade Rustic Rosemary Bread

Ok, y”all. Halloween is over. The election is over. It”s time to really delve into comfort foods like soup and bread. Or better yet, both. My house recently smelled like garlic and freshly baked bread for two days. Let”s face it–those are the best smells on earth.

I adore soup and just had to share this recipe; it”s soooo good, and healthy to boot. This is probably my favorite soup I”ve made so far! Make it, for realz.

Plus, a bonus bread recipe! I spoil you, so.

Creamy Veggie & Bean Soup

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