Soup of the Fortnight: Thai

Posted by Anita on 01.30.06 4:01 PM

thai yellow curry noodles (c)2006 AECWe ate a lot of soup in thailand… many were noodle soups, as one-dish meals, and we also had soup just about every night with dinner. Some of them were the hottest dishes of the evening!

Chiang Mai-Style Curry Noodles (Kao Soi) is actually more like a brothy noodle dish than an actual soup, but I loved them so much on the trip that I feel compelled to include a recipe.

kao soi (c)2006 AECUpdate:I finally managed to scare up all the ingredients I needed to make Kao Soi! I pounded the curry paste this morning (and have the bright-yellow turmeric-stained digits to prove it).

Update again: The kao soi turned out a bit too thick. It was nice, but it definitely didn’t qualify as a soup, or even “soup noodles”, so I thinned it with about 1 cup of chicken broth before refrigerating the leftovers.

At breakfast this morning, it was just like I wanted it.

cooking, recipes, Soup o' the Fortnight, Thai, travel
Comments Off


Soup of the Fortnight: Pork

Posted by Anita on 12.05.05 3:58 PM

I cleaned out the freezer this weekend — in preparation for the Thailand trip — and found a huge Honeybaked ham bone (with meat!) that I need to use up, so we’re having Senate Bean Soup.

I started cooking it last night after dinner. It’s currently sitting in the fridge, melding flavors for tonight’s dinner.

cooking, recipes, Soup o' the Fortnight
Comments Off


SOTF: Turkey (part II)

Posted by Anita on 11.29.05 3:55 PM

turkey soup (c)2006 AECWe made Mexican Turkey Soup tonight with our stock and carcass meat.

I liked this soup, but I didn’t love it. There was too much broth for the amount of ‘stuff’ in it — we had to scoop the turkey and veggies into the bowls with a slotted spoon to get the balance right.

Before portioning out the leftovers, I ladled off 2 cups of turkey/tomato/chipotle broth (out of the original half-gallon of stock, plus the tomato liquid) and froze it separately for later use. The remaining bowls seemed closer to the mark. It also needed a lot more salt than the recipe called for. It’s a nice, easy weeknight recipe, and a nice way to use up turkey. It was reminiscent of tortilla soup, but not as good.

cooking, recipes, Soup o' the Fortnight
Comments Off


Soup of the Fortnight: Turkey

Posted by Anita on 11.26.05 3:53 PM

turkey stock (c)2006 AECWe made turkey stock today, here at my mom’s house. It was a 22-pound bird, so we ended up with a lot of very rich stock.

I’ve set aside a half-gallon in the freezer that I’ll bring home with me on the plane on Monday, along with some of the meat we pulled off the carcass. So, even if we don’t get a chance to make soup while we’re here, we’ll probably squeak a soup in right at the end of the fortnight once we get home.

family, holidays & occasions, recipes, Soup o' the Fortnight
Comments Off


SOTF: Potato (part II)

Posted by Anita on 11.16.05 3:49 PM

potato chile soup (c)2006 AECI had planned last night to make Julia Child’s Garlic Soup with Potatoes (Soupe à l’Ail aux Pommes de Terre from Mastering the Art of French Cooking) but then Cameron got invited to a business dinner, and I had a work projet that was going to keep me busy all evening. So, instead I made… uh, soup from leftovers.

I had a half dozen or so boiled new potatoes left over from Saturday’s corned beef and cabbage, so I put them in a small pot with some chicken stock and a splash of cream. Once they were warm, I buzzed them all together with the immersion blender, added some salt, pepper and a little more stock, and tasted. Yummy, but a little bland. I added a small amount of jack cheese, which helped, but it still needed more.

Then I remembered I had some roasted pepper garnish left over from Sunday night’s salad: roasted red, poblano, and anaheim chiles, thinly sliced red onion, a bit of cotija cheese, all bound together in an olive oil and champagne vinegarette. I garnished the soup with the chile-onion mixture, and — ta dah — Crema de Papas con Chiles Picantes y Dulces

(Sounds a lot better than Soup from Leftovers, doesn’t it?)

cookbooks, cooking, Mexican, Soup o' the Fortnight
Comments Off


Soup of the Fortnight: Potato

Posted by Anita on 11.09.05 3:47 PM

potato soup (c)2006 AECLast night we — and by “we” I actually mean Cameron — made potato soup: Potato, Bacon and Gruyere Soup.

It was a pretty odd preparation, and the end result needed a fair bit of salt (perhaps due to the use of homemade stock rather than prepared broth). Once it was properly seasoned, you could taste the bacon and the cheese, but before that it was all texture and very little taste.

Next time, I would mash or blend some of the potatoes to get a creamier texture, too.

cooking, recipes, Soup o' the Fortnight
Comments Off


Soup of the Fortnight: Mushroom

Posted by Anita on 10.29.05 3:44 PM

crab bisque (c)2006 AECTonight we made Crab & Crimini Bisque — What a disappointment! Expensive, time-consuming, and ultimately blah. There were too many mushrooms and way too much crab for the amount of soup… the garnish was overwhelming.

Also, they didn’t have you season as you went — only asked for salt & pepper at the very end — so the whole thing was flat and bleh. Too fishy and stringy from the crab, too.

It looks better than it tasted, and frankly it didn’t look very good. If I’m in the mood for a creamy mushroom soup, I’m fairly sure I will stick to Bourdain’s version in the future.

cooking, recipes, Soup o' the Fortnight
Comments Off


Soup of the Fortnight: Bean

Posted by Anita on 04.11.05 3:41 PM

black bean soup (c)2006 AECOaxacan Black Bean: it was delicious. Cam just finished the last of it for lunch today. (Well, not quite… there’s another 2 servings in the freezer for one of those “I dunno, what do you feel like eating” nights.)

Next time I would probably add a bit more chorizo, or perhaps sautee another 1/4 pound of it for garnish… most of the long-cooked stuff simmered down and/or got pureed so smoothly that you didn’t know it was there. Garnished with some mexican cheese, crisp tortillas, and a little bit of avocado. Mmm….

There’s a really dumbed-down version of the recipe I used here. The real version calls for avocado leaf instead of fennel, and pasilla oaxaquena instead of chipotles; the shrimp (which I didn’t use) are optional.

cooking, Mexican, recipes, Soup o' the Fortnight
Comments Off


Soup of the Fortnight: Beef

Posted by Anita on 03.23.05 3:37 PM

We made the broth for our beef soup yesterday. It’s chillin’ (along with half of the beef used to make it) in the downstairs fridge now, ready to have its fat layer peeled away. I think it’s destined for Beef Barley later in the week, unless I change my mind again.

Update: We finished making our beef-barley soup last night. The photo was kinda dodgy, so I don’t think it will add much to the story.

We tried Pam Anderson‘s recipe, since we’d always wondered if it was good, using the “2 pounds marrow bones plus 4 pounds chuck meat” option — there were no beef shanks to be found in the area without ordering them. The rest of the ingredients couldn’t be simpler: carrot, onion, 1/2 cup chopped canned tomatoes, a bit of barley, and some fresh thyme.

The broth was good and beefy, though I don’t know if it was worth using 6 pounds of meat and bones to get it! Unlike Anderson’s chicken broth, you do end up with usable meat at the end of the process. And since the recipe itself only calls for half of the meat, I used some of the rest for the picadillo project, and expect to make some sort of italian stew with the remainder. But all in all, I don’t think it was much better than what I’ve made in the past with beef stock, and it was a lot more trouble. And it also made a LOT more than then 6 servings she said it would, so we’ve got about 4 servings in the freezer, even after setting aside 3 lunches.

cooking, recipes, Soup o' the Fortnight
Comments Off


Soup of the Fortnight: Chicken

Posted by Anita on 03.15.05 3:32 PM

chicken soup (c)2006 AECI made a pot of Pam Anderson’s chicken soup from The Perfect Recipe. I don’t think my batch came out as good as Cameron’s usually does — he is the designated chicken souper of our clan — but I compensated by adding my own homemade farfalle pasta.

I love this soup because it doesn’t deplete my stock stash: you use a whole chicken, cutting all but the breast into tiny bits to make broth, then add breast meat poached in the broth, and veggies sauteed in the chicken fat. It turns out really chicken-y, even more than you’d expect from such a reasonably quick preparation.

cooking, recipes, Soup o' the Fortnight
Comments Off