Monday, September 16, 2019

Persian Herb and Cucumber Yogurt - Salt Fat Acid Heat



I prepared the Persian Herb and Cucumber Yogurt from Salt Fat Acid Heat. This was the perfect addition to the Adas Polo o Morgh (Chicken with Lentil Rice.) The dollop of this Herbed Yogurt made the dish soar! The cucumbers lend a cool and smooth background so the herbs can shine through. One more dollop, please!!! 

Have I mentioned how much fun I am having with this cookbook?  I have learned so much! 

The recipe for the Samin has allowed her recipe to be published online at New York Times Cooking.  Take a look.

https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt

Break is over...I must return to the cookbook and cooking!

Sunday, September 15, 2019

Salt Fat Acid Heat - A New Cookbook...to Me!

Sometimes one just needs to be rejuvenated.  That was me.  There has been so much happening that I found I could not find the right "fit" for me when it came to blogging.  I did not like feeling as though I was attached to the kitchen, camera and computer.  In the last few weeks I have been motivated to share. 

Motivation....I needed motivation.  I found it.  Kitchn Cookbook Club.  It is easy to join.  It is easy to do.  No pressure.  Just a super cookbook, prepare a dish, take a picture and post.  How simple is that?  But, it isn't just the process, it is the book that was selected.  You know that I read cookbooks like novels...well, this book is the perfect choice.  Salt Fat Acid Heat by Samin Nosrat has provided the motivation I needed to get back in the kitchen.  Well, I never left, exactly...I just didn't venture out.  I haven't shared.  This is different.

I do not believe that we "arrive" at being a good cook.  I believe that we are always evolving.  Arriving means that one has reached an end point.  One does not arrive in cooking.  Good cooks keep learning.  So, why did I purchase a book that appeared to be a book for a beginner?  I purchased it because there is always more to learn.  I purchased it because after reading the preface, I was intrigued, motivated, curious.  Being a life-long learner keeps one fresh and on top of the game. 


My intention was to read everything before doing anything but that didn't happen.  After reading the section about salt, I was motivated to but it to the test.  I really had no idea about salt.  After all of these years in the kitchen, I never knew the chemistry behind salt and how to use it to get that "wow" factor in a dish.  

Sometimes I think I was just plain lucky when the flavor jumped off the charts. I didn't truly understand why it was a success one time but not as exciting the next time I prepared it.  The answer, in part was SALT!  

This is a super cookbook and one that every cook should have in their library.  I am learning so much!  I am preparing great food!  



Saturday, May 18, 2019

Ale and Cheddar Soup


Today is Saturday Soup Swappers #soupswappers and today's challenge was to make a soup with craft beer!  Why craft beer? That is easy.  Beer is fun to make, fun to drink, and fun to include in recipes. It is also a fact that craft beer has been gaining in popularity in the last few years.  How many brew pubs do you notice popping up in your area?   How many names of new beers seem to appear overnight?

Craft beer isn't really a new thing.  I know it has been at least 25 years since I recall Terry and has pal, Glenn, making beer in our kitchen.  Brewing beer can mean surprises and adventures, such as

  • waking up to the smell of hops permeating the house on a Saturday morning,  
  • unattended pots of beer boiling over on the stove,
  • a carboy found cooling in the backyard pond, and  
  • a five-gallon glass carboy exploding while being kept cool under the stairs.

There may have been some surprises during Terry's beer-brewing days but I must admit he and Glenn made some darn good brew!

Cooking with beer is likely to tease the palate and is just as likely to surprise!  Beer has become a regular ingredient in Spicy Drunken Beans (chili), Beer-Braised Sirloin Tips, Steak and Guinness Pie and desserts like Chocolate Coated Beer Marshmallows, Chocolate Guinness Pudding at our house.

I enjoy cooking with both a dark beer or an ale.  I selected an ale for today's soup.  It is a Lagunitas 12th of Never Ale.


The soup is simple and flavorful.  It is one that I would make again and again.  Yum!



Ale and Cheddar Soup #soupswappers
adapted from Food and Wine

1/2 pound bacon, cut into narrow lardons
2 celery ribs, finely chopped
1 carrot, peeled and finely chopped
1/2 medium onion, finely chopped
1 large jalapeno, seeded, deveined and chopped
3 cloves garlic, minced
1 tsp dry thyme or 1 Tbsp fresh thyme
12-oz beer (ale, lager or pilsner)
2 1/4 cups chicken stock
4 Tbsp unsalted butter
1/4 cup flour
1 cup heavy cream
1/2 pound sharp cheddar, shredded
1/3 pound smoked cheddar, shredded
Salt and fresh ground pepper, to taste

In a large Dutch oven, cook the bacon until crisp.  Remove bacon to a plate and set aside.  Add the celery, carrot, onion, garlic, jalapeno, and thyme to the pan.  Cook until the vegetables are softened.  Add 6-ounces of beer and cook until reduced by half.  Add the chicken stock and bring to a simmer.

In a small pan melt the butter.  Add the flour and whisk over medium heat until the roux is light brown.  Whisk the mixture into the soup and bring to a simmer.  Cook until the soup has thickened.  Add the cream, cheddar cheeses, and the remaining 6-ounces of beer.  Stir until the soup is thick and creamy.  Stir in the bacon.  Taste and season with salt and pepper.

PRINTABLE RECIPE


While eating leftover soup for lunch I could be heard saying, "I like this soup."  "I really like this soup."  You will too.

The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!


Saturday, March 16, 2019

Spanish-Style Meatball Soup with Saffron and Kale #soupswappers

Today is Saturday Soup Swappers and today's challenge was to make a soup with meatballs!  This was a super fun challenge.  Why?  Because I love meatballs!!  Since childhood I have leaned toward a dish that features meatballs...I have even been known to eat lamb meatballs and if you know me well, you know that lamb rates at the bottom of my list of favorites.  Bring on the Spaghetti and Meatballs, bring on the Italian Wedding Soup.  I will always have a fork and spoon ready!

Today's soup features turkey meatballs and kale with a lovely picada mixed in just before serving.  Picada originated in the Catalan region of Spain around the thirteenth or fourteenth century as a way of thickening a soup or stew.  It is a combination of ground nuts, bread crumbs, aromatics and olive oil that when mixed together thickens a dish and provides a "tah dah" to the dish!

Saffron is the star of this soup.  It has a lovely subtle flavor that you know when you taste it.  Paella isn't paella without saffron!  Bouillabaisse isn't bouillabaisse without saffron!  And, this Spanish-style soup wouldn't be nearly as tasty without it! There really isn't a substitute for saffron.  It is expensive and if you are lucky enough to be traveling in Spain you can easily find it in the market.  Saffron is the dried orange-red stigma of a crocus sativas a sterile crocus used specifically for the purpose of its three stigmas!  Yes, three.  Three per flower.  And, they are hand-harvested!  You can see why the expense.  There are 70,000 flowers harvested for one pound of saffron!

The soup starts with a sofrito which is a base for Spanish, Italian, and Portuguese cooking.  This sofrito consists of onion, red bell pepper, and garlic.  The recipe says the rest....




Spanish-Style Meatball Soup 
with Saffron and Kale
adapted from America's Test Kitchen
Soup Serves:  6-8

Picada 
Yields:  1 cup
Preheat oven:  375° (Place oven rack in the middle.)

1/4 cup slivered almonds
2 slices white bread, quartered
2 Tbsp extra virgin olive oil
1/8 tsp salt
Three twists fresh ground pepper

Pulse the nuts in a food processor to fine crumbs.  Add the bread, olive oil, salt and pepper and continue to pulse the bread to coarse crumbs.  Spread the mixture over a baking sheet.  Toast, stir frequently, until golden brown.  (Ten minutes)  Let cool.

The picada may be made in advance and stored in an airtight container for two days.

Meatballs
Yields: 30-35 meatballs

2 slices white bread, torn into quarters
1/3 cup milk
1 pound ground turkey (93 % lean)
1/2 cup Manchego cheese
3 Tbsp minced fresh parsley
3 Tbsp minced shallot (1 medium)
2 Tbsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp fresh ground pepper

In a large bowl, mash the bread and milk together into a paste.  Add the ground turkey, Manchego cheese, parsley, shallot, oil, salt and pepper.  Mix the combination thoroughly.  When combined, roll the meatballs by pulling off about 2 teaspoons of meat mixture.  Roll into firm balls and place on a rimmed baking sheet. Cover with plastic wrap and refrigerator until firm, about 45 minutes.

Soup
1 Tbsp extra virgin olive oil
1 medium onion, minced
1 red bell pepper, stemmed, seeded and cut into 3/4-inch pieces
2 garlic cloves, minced
1 tsp sweet paprika
1/4 tsp saffron threads, crumbled
1/8 tsp red pepper flakes
1 cup dry white wine
8 cups chicken stock
1 recipe of picada
2 Tbsp minced fresh parsley
1/2 bunch kale, stemmed and chopped

In a large Dutch oven, heat the oil until shimmering.  Add the onion and bell pepper.  Cook until softened and lightly browned. (10-12 minutes) Stir in the garlic, paprika, saffron, and red pepper flakes.  Cook, stirring, until fragrant, about 30 seconds.  Stir in the wine, scraping up any browned bits.  Cook until almost evaporated, about 2 minutes.

Stir in the broth and bring the soup to a simmer.  Gently add the meatballs and kale.  Continue to simmer until the meatballs are cooked through 12-15 minutes.  Off the heat, stir in the picada, parsley, and season to taste with salt and pepper.

Serve.

PRINTABLE RECIPE



The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!

Meatball and Noodle Soup (Sopa Albondigas con Fideo)  by Palatable Pastime 
Zucchetti and Meatball Soup  by  Home Sweet Homestead
Green Gram & Chicken Meatball Clear Soup  by  Sneha's Recipe 
Albondigas Soup by A Day in the Life on the Farm
Shrimp and Pork Meatball Wonton Noodle Soup  by  Karen's Kitchen Stories 
One-Pot Fennel & Stout Beef Meatball Stew  by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice http://faithhopeloveandlucksurvivedespiteawhiskeredaccomp

Friday, February 15, 2019

Slow Cooker Lentil, Vegetable and Pasta Soup #soupswappers

Today is Saturday Soup Swappers and today's challenge was to make a soup with an Italian flair!

I think that I mentioned my husband having knee replacement surgery which led to no appetite.  Soup was was came to mind.  I have made so many pots of soup this month that it is actually hard to decide which one to post for today's challenge.  It was a good month for soup!

When I think of Italian soups, the first soup I usually think of is Minestrone. I have a great recipe for it but I had seen some lentils in the pantry as well as some kale and vegetables in the refrigerator so it was settled.  I pulled out the slow cooker and put it together before I left for the library as I was volunteering in the Genealogy Room that day.  It was nice to know that dinner would be ready when I got home!

This is a super recipe for improvising.  Whatever is in season will work.  You can make it as brothy or hardy as you like depending on you selection of vegetables.  You really must give it a try!



Slow Cooker Lentil, Vegetable & Pasta Soup

1 pound Bob's Red Mill Lentils (brown), rinsed and picked over
1 large onion, chopped
3 medium carrots, peeled and chopped
1 large celery rib with leaves, chopped
1 can fire roasted tomatoes (about 2 cups)
1 medium sweet potato, peeled and cut into small chunks
2 medium zucchini, sliced
8 cups vegetable stock
1 cup small pasta

Garnish:  Chopped parsley, fresh grated romano

Combine all of the ingredients except the pasta and zucchini in the slow cooker.  Cover and cook on low for 7 hours.  Add the pasta, sliced zucchini and salt and pepper.  Cook an additional 30 minutes or more until the pasta is tender.  (You may wish to increase the temperature of the slow cooker for this last step.)

PRINTABLE RECIPE

We loved the soup!  It had great flavor.  The next time I make it though, I will not use zucchini.  I just didn't like the flavor, it seemed bitter.  Maybe it was because it was winter zucchini as I am usually a big fan of this squash.   The kale never made it to the soup...it didn't pass muster!



The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!

Inlinkz Link Party

Friday, January 18, 2019

Quick and Easy Chicken Noodle Soup #SoupSwappers

Today is Saturday Soup Swappers and I was challenged to make something that would warm us up on a cold and snowy day.   Today's theme was selected by Sue at Palatable Passtime.  Thank you, Sue, for stretching my memory... This was quite a challenge as snow is only a memory for me...the last time it snowed here was January 25, 1999!   That was an exciting day as it wasn't just a dusting of snow, it was six inches in some places.  Most folks were told to stay home and not go to work.  I know school was cancelled...we don't have anything that looks like a snowplow and our streets were filled with children, snowmen, and if you lived near a hill, there were sleds and skis everywhere!  What did I cook?  I have absolutely no idea!  I do know that I sat outside with a cup of tea and watched as it continued to snow and snow and snow.  I loved every minute!!

Back to today. Well, I feel fortunate if we have rain.

I was facing a challenge, though.  Terry had a surprise issue with his knee the first week of December.  He was in excruciating pain.  After multiple trips to doctors....the bad news came.  He was facing a knee replacement right after the New Year.  Needless to say, he has had no appetite, but, Chicken Noodle Soup sounded comforting.  So, I made a very quick and easy Chicken Noodle Soup.



Quick and Easy Chicken Noodle Soup

2 Tbsp olive oil
3 carrots, peeled and cut into thin slices
2 celery ribs, sliced thin
1 medium onion, diced small
2 cloves garlic, crushed
2 quarts organic chicken stock, more if desired
2 bay leaves
2 tsp dried thyme
12 oz wide egg noodles
2 cups shredded chicken, a rotisserie chicken works great or cook three chicken thighs and a chicken breast in the oven and shred.
3-4 Tbsp chopped fresh parsley
salt and pepper to taste

In a large Dutch oven, heat the oil over medium high.  Add the carrots, celery, onion, bay leaves and thyme and saute for about 5-7 minutes, or until the vegetables begin to soften.  Add the garlic and saute another minute or two.

Add the chicken stock and bring to a boil.  Allow the mixture to gently boil until the vegetables are tender.

Add the egg noodles and boil the mixture for about 10 minutes, or until the noodles are soft.  If it appears that additional liquid is needed add more stock or a cup of water.

Add the chicken and parsley to the mixture and continue to simmer until the chicken is warm.  Adjust the seasoning as desired.

Ladle the soup into bowls and sprinkle with a bit of parsley, if desired.

PRINTABLE RECIPE


While Terry was only able to eat about half a cup of soup, he said it really hit the spot.  I know I enjoyed it. Who doesn't like a basic chicken noodle soup?  If nothing else, it brings back childhood memories!

The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!


Saturday, December 15, 2018

Chicken, Pasta and Leek Soup #SoupSwappers




What to do when the leftovers start disappearing and one has not made the soup!  When, the ingredients change and you do not end up with what you thought....the orzo disappeared, the spinach had its own private trip, but the chicken remained!   I seem to be good at falling back and regrouping.

Today is Saturday Soup Swappers and I was challenged to use up my leftovers!   One or more of the soup's ingredients was to be leftover from another meal.  For me the count went from three to one!  Today's theme was selected by Karen at Karen's Kitchen Stories. Thank you, for reminding me that leftovers do not have to be an exact repeat of a previous meal and that improvising can be a good thing.

Leftover Chicken, Pasta and Leek Soup

2 cups chicken pieces
2 leeks, cleaned and sliced into half moons
2 carrots, peeled and thinly sliced
2 celery ribs, chopped
2 garlic cloves
1 can diced tomatoes
1 large potato peeled and diced into small cubes
2 cans cannellini beans, drained and rinsed
5 cups chicken stock
1 cup water, plus additional if needed
1 sprig rosemary, leaves striped, finely chopped
salt and fresh ground pepper, to taste
2 cups noodles or any small pasta
1 Tbsp sherry vinegar

In a large pot heat one tablespoon butter and olive oil. When hot, add the leeks, carrots, celery and garlic. Cook over medium heat until the vegetables soften.  Add the can of tomatoes, chicken, potato, beans, chicken broth and water.  Stir.  Allow to simmer until the potato has started to soften.  Add additional liquid if needed.  Add the pasta and cook on medium until softened.  Taste the broth.  We found that the addition of a bouillion cube enhanced the flavor.

Add a splash of sherry vinegar and serve.

PRINTABLE RECIPE


The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!


Inlinkz Link Party