Procrastination update...
So it's been about three weeks since my last update says LiveJournal. No one's really beating down my door for recipes either. I guess LJ has waned in popularity just like myspace. Maybe it's on the outs?
Anyway...
This is a Jacques Pepin recipe. It's quite good but I didn't have any gruyere or bread which is weird because gruyere is one of my favorite cheeses.
Hearty Vegetable Bean Soup
As soon as the outside temperature dips below 50 degrees, I can't wait to make this vegetarian soup, which is ready in about half an hour. What goes into it is usually determined by the contents of my refrigerator: onions, leeks, scallions, carrots, celery, and salad greens are all good. Canned beans make it sturdy enough for a main course.
For a comforting lunch or dinner, serve with grated Gruyère on top and chunks of country bread as an accompaniment.
4 servings (about 6 cups)
Combine the water, leek, carrot, turnip, celery, oil, and salt in a large saucepan or pot. Bring to a boil, cover, reduce the heat to low, and boil gently for about 12 minutes. Add the beans, including the liquid, and bring to a boil again. Boil for a few minutes. Serve in bowls with a generous sprinkling of grated Gruyère and a parsley sprig (if desired) on top and bread alongside.
It's been raining for 40 days and 40 nights here. Well, not really but it's rained a lot more than is expected in AZ so I've made a lot of soups. Plus, it's winter and it does get cold in AZ.
This was my favorite soup:
The original recipe is from Rick Bayless but I made it vegetarian here.
Roasted Chile Potato Soup with Greens and Chorizo
6 medium (about 1 1/2 pounds total) red-skin boiling or Yukon Gold potatoes
4 garlic cloves, peeled and roughly chopped
1 1/2 quarts vegetable broth
3 or 4 large (8 ounces total) hot Hungarian Wax (aka banana, yellow, xkatic, güero) chiles
8 ounces (about 1 cup) Soyrizo
8 cups stemmed, sliced greens (choose spinach, chard, amaranth or lambs quarters)-1/2-inch slices are good, cut in half if long
Salt
About 1/4 cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan
About 1/4 cup chopped fresh cilantro
Directions
Cut 2/3 (4) of the potatoes into roughly 4 pieces each and scoop them into a medium (3-quart) saucepan, along with the garlic. Chop the remaining 1/3 (2) of the potatoes into 1/4-inch cubes and set aside. Pour half of the broth into the saucepan and set it over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes.
While the potatoes are cooking, roast the chiles over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for a broiler. Cover with a kitchen towel. Let cool until handleable. Cut the top off the chiles, slit the side from seed pod to point, open out flat and scrape out the seeds; discard. Flip over and scrape the skin off the flesh; discard. Chop the flesh into smallish pieces.
When the potatoes are tender, use an immersion blender to coarsely puree the soup base (or coarsely process in several batches in a food processor or a loosely covered blender draped with a kitchen towel, then return to the pan). Add the remaining half of the broth, the reserved cubed potatoes and the chile pieces. Simmer 10 minutes.
Meanwhile, fry the Soyrizo in a large skillet over medium heat, breaking up any lumps, until thoroughly cooked and well browned, about 12 minutes. Scoop onto a plate lined with paper towels to drain.
Just before serving, stir the greens into the soup and let simmer until they are tender-2 to 4 minutes (tougher greens like amaranth and lambs quarters will take longer to cook than chard which take longer than spinach).
Taste and season the soup with salt, usually about 1 1/2 teaspoons depending on the saltiness of your broth. Ladle into warm soup bowls, then sprinkle with a portion of the chorizo, cheese and cilantro. Serve right away.
I am not a master souffle maker. It was okay but not my best work.
Cheese Souffle
I'm always looking for stuff to do with dry foods leftover in my pantry. It seems a waste for them to just sit there forever. Here's what I made with some leftover barley.
Fiesta Cheese and Chile Barley
I made this but didn't take a picture because it's mostly purpley:
This is a great recipe from Ming Tsai:
More soup:
Red Bean and Sweet Potato Soup.
Note: This recipe needs water or broth or you're making a stew.
Next, I got this from some cooking show but I don't remember which so I'll write it up here.
Pretty easy.
1 can fire roasted tomatoes
1 can regular chopped, peeled tomatoes
1 chipotle, minced
1 can white beans
salt
chopped onion
Saute onions in a little oil until soft. Add other ingredients.
They said puree half but I didn't. Add vegetable broth. I also added a dash of balsamic at the end. Yum!
Next is my famous party dip. I got this recipe at a baby shower 100 years ago.
Next a breakfast food. It's delicious!
There are more but my scanner is being a jerk. I'll get them up as soon as I can!
Anyway...
This is a Jacques Pepin recipe. It's quite good but I didn't have any gruyere or bread which is weird because gruyere is one of my favorite cheeses.
Hearty Vegetable Bean Soup
As soon as the outside temperature dips below 50 degrees, I can't wait to make this vegetarian soup, which is ready in about half an hour. What goes into it is usually determined by the contents of my refrigerator: onions, leeks, scallions, carrots, celery, and salad greens are all good. Canned beans make it sturdy enough for a main course.
For a comforting lunch or dinner, serve with grated Gruyère on top and chunks of country bread as an accompaniment.
4 servings (about 6 cups)
- 4 cups water
- 1 medium leek, split, washed, trimmed (retaining most of the green), and cut into 1/2-inch pieces (about 2 1/2 cups)
- 1 cup peeled and diced (1/2-inch) carrot
- 1 cup peeled and diced (1/2-inch) white turnip
- 1 cup diced (1/2-inch) celery
- 2 tablespoons good olive oil
- 1 1/2 teaspoons salt
- 1 can (15.5 ounces) cannellini beans
- 1 cup grated Gruyère cheese, preferably an aged variety
- Pieces of baguette or sturdy country bread
- 4 sprigs fresh parsley, for garnish (optional)
Combine the water, leek, carrot, turnip, celery, oil, and salt in a large saucepan or pot. Bring to a boil, cover, reduce the heat to low, and boil gently for about 12 minutes. Add the beans, including the liquid, and bring to a boil again. Boil for a few minutes. Serve in bowls with a generous sprinkling of grated Gruyère and a parsley sprig (if desired) on top and bread alongside.
It's been raining for 40 days and 40 nights here. Well, not really but it's rained a lot more than is expected in AZ so I've made a lot of soups. Plus, it's winter and it does get cold in AZ.
This was my favorite soup:
The original recipe is from Rick Bayless but I made it vegetarian here.
Roasted Chile Potato Soup with Greens and Chorizo
6 medium (about 1 1/2 pounds total) red-skin boiling or Yukon Gold potatoes
4 garlic cloves, peeled and roughly chopped
1 1/2 quarts vegetable broth
3 or 4 large (8 ounces total) hot Hungarian Wax (aka banana, yellow, xkatic, güero) chiles
8 ounces (about 1 cup) Soyrizo
8 cups stemmed, sliced greens (choose spinach, chard, amaranth or lambs quarters)-1/2-inch slices are good, cut in half if long
Salt
About 1/4 cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan
About 1/4 cup chopped fresh cilantro
Directions
Cut 2/3 (4) of the potatoes into roughly 4 pieces each and scoop them into a medium (3-quart) saucepan, along with the garlic. Chop the remaining 1/3 (2) of the potatoes into 1/4-inch cubes and set aside. Pour half of the broth into the saucepan and set it over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes.
While the potatoes are cooking, roast the chiles over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for a broiler. Cover with a kitchen towel. Let cool until handleable. Cut the top off the chiles, slit the side from seed pod to point, open out flat and scrape out the seeds; discard. Flip over and scrape the skin off the flesh; discard. Chop the flesh into smallish pieces.
When the potatoes are tender, use an immersion blender to coarsely puree the soup base (or coarsely process in several batches in a food processor or a loosely covered blender draped with a kitchen towel, then return to the pan). Add the remaining half of the broth, the reserved cubed potatoes and the chile pieces. Simmer 10 minutes.
Meanwhile, fry the Soyrizo in a large skillet over medium heat, breaking up any lumps, until thoroughly cooked and well browned, about 12 minutes. Scoop onto a plate lined with paper towels to drain.
Just before serving, stir the greens into the soup and let simmer until they are tender-2 to 4 minutes (tougher greens like amaranth and lambs quarters will take longer to cook than chard which take longer than spinach).
Taste and season the soup with salt, usually about 1 1/2 teaspoons depending on the saltiness of your broth. Ladle into warm soup bowls, then sprinkle with a portion of the chorizo, cheese and cilantro. Serve right away.
I am not a master souffle maker. It was okay but not my best work.
Cheese Souffle
I'm always looking for stuff to do with dry foods leftover in my pantry. It seems a waste for them to just sit there forever. Here's what I made with some leftover barley.
Fiesta Cheese and Chile Barley
I made this but didn't take a picture because it's mostly purpley:
This is a great recipe from Ming Tsai:
More soup:
Red Bean and Sweet Potato Soup.
Note: This recipe needs water or broth or you're making a stew.
Next, I got this from some cooking show but I don't remember which so I'll write it up here.
Pretty easy.
1 can fire roasted tomatoes
1 can regular chopped, peeled tomatoes
1 chipotle, minced
1 can white beans
salt
chopped onion
Saute onions in a little oil until soft. Add other ingredients.
They said puree half but I didn't. Add vegetable broth. I also added a dash of balsamic at the end. Yum!
Next is my famous party dip. I got this recipe at a baby shower 100 years ago.
Next a breakfast food. It's delicious!
There are more but my scanner is being a jerk. I'll get them up as soon as I can!