The last time I ordered from Fresh Direct, they sent me an extra bag of onions so I had to make something with them. I remembered having a delicious french onion soup with beef at some point so I wanted to try something similar. I searched and searched for the perfect recipe and this was the best I could find. Even though this recipe is not exactly what I was looking for I liked it for it’s simplicity. This recipe came from Better Homes and Gardens. I made a few modifications to the recipe. The first was that I let the onions caramelize slowly for a long, long time. Another changed was that I added a lot more beef stock after adding the onions to the short rib broth to give it a soup consistency. I love the melted cheese on onion soup but I hate the soggy bread. Instead I made crostini with gruyere and served them on the side for dipping. It was great. The flavor was so rich. The short ribs were definitely a great addition.
One night last week, since I was away this weekend, I decided to get a head start on lunch for this week. I had a head of napa cabbage from my CSA that I needed to use. I wanted to make an asian slaw and I still can since I still have half left. But instead I decided to make a cabbage soup with chorizo. It made more than I was anticipating which is a good thing since it’s so good. The chorizo added a nice smokey flavor to the soup. I will be adding this to my regular soup rotation.
Cabbage and Chorizo Soup
4oz chorizo chopped
1 small onion diced
1 clove of garlic minced
2 potatoes diced (I used Keuka Gold Potatoes which are like Yukon gold)
1/2 head cabbage thinly sliced (I used napa)
4 cups chicken stock
Add a tablespoon of olive oil to a pot over medium heat. Add chorizo and cook until they start to brown. Stir in the onions, cook until translucent. Add garlic to the pot and let cook 1 minute. Add potatoes and cook for a couple minutes. Season with salt and pepper. Add cabbage and stock, cover and bring to a simmer. Remove lid and simmer for about 30 minutes. Season with salt and pepper to taste.
This week is has been an unsuccessful cooking week. I attempted to make sweet potato biscuits using a combination of whole wheat and white flour. I used Alton Brown’s recipe, and I’m sure if you followed it exactly they would be great but mine didn’t rise much and the flavor wasn’t great.
I also attempted to make sweet potato gnocchi. I baked some extra sweet potato when I made the biscuits to try this recipe. They turned out to be dense, doughy blobs. The flavor had potential so I may try again with the rest of the dough.
I came across this recipe last week on Food52 and it looked so good. Plus, my sister gave me a bacon of the month club membership from Zingerman’s for Christmas this year. I received the first shipment, applewood smoked, last week and have been dying to make it.
It is delicious! The soup, not so much. I didn’t have the rosemary so I left it out which was probably a bad idea. But also I didn’t love the vinaigrette. The texture however, was great. It would have been good if I just added the bacon to the soup. So in order to salvage it I added cheddar cheese to the soup. As you can imagine, it helped a lot.
Potato Cheddar Soup
Follow the recipe found here without the rosemary and bacon vinaigrette. After you puree the soup, add grated cheddar cheese. I added about 1/2 cup to half of the soup, so I guess around 1 cup for a full recipe. Stir until cheese is melted.
I had a bunch of tomatoes that I needed to cook before they went bad. I cut them up, roasted them and put them through the food mill without deciding what to do with them. Since the weather is getting cooler I decided to do a soup. I also made rolls to go with it. I tore this recipe out of Gourmet magazine (Oh how I miss it!) years ago and finally decided to give it a try. They were so good! I’m thinking of other variations you could do. Cinnamon sugar, herb, even plain would be good. They are pretty simple to make too, I see myself making these often.
I picked up some peas at the farmer’s market this weekend without any real idea of what to make with them. Fresh peas only really entered my radar last year when I started shopping at the farmers market regularly. Then I started noticing them on menus and in recipes. It’s like when you learn something new and you hear about it everywhere. I’ve been intrigued by fresh pea soups so I decided to test it out. A lot of recipes I found also had mint in them which was great since I have it growing on my window sill. To go along with it, I made roast chicken breasts with garlic, lemon zest and rosemary, also from my window sill, and roasted asparagus.
Today marks 6 months since I started this blog. I had no idea at the beginning if I would be able to stick with or lose interest after a month. But 112 posts later I’m still going strong! From rainbow cake to homemade bacon to tortillas, it’s been a great adventure. Thanks for reading!
This soup is what I compare all other tortilla soups against. I don’t know where this recipe came from but my mom first made it many years ago. I used to make it so often that I always made sure to have a can of green chilies in the cabinet. I haven’t made it in a while and since I’m between CSA seasons I thought it would be a good time to do so. To make a meal out of it I usually have it with tortilla chips and a quesadilla. One of the few packaged food products I purchase are tortillas which I always have in the fridge. Quesadillas are a great late night meal. I’ve been toying with the idea of making tortillas for a while now and when I heard that you can roll out flour tortillas and you don’t need a press I knew I had to give it a try. I didn’t make enough of them to go with all the soup so I had to use some store-bought tortillas too…ick. Why did I have to ruin tortillas for myself?
This week I discovered I don’t like parsnips. Ok, they are not that terrible, not as bad beets. I made a curried parsnip soup for lunch this week. You can find the inspiration recipe here. If you like parsnips (and curry), I’m sure you would like this soup but the parsnip flavor was just too strong for me. I’ve had them cooked differently and they are fine but this soup left a bad taste in my mouth, literally. And to add insult to injury, 4 days later, I can still smell the soup when I walk in the door.
Now on to something delicious. Carbonara. When someone first told me about it they said it was like breakfast. Bacon, egg and cheese in pasta form. What’s there not to like? I can remember eating it in Italy where they serve it with a golden egg yolk sitting in the center waiting to be broken. It’s a great food experience.
Even though it’s not traditional for carbonara, I like to add veggies. This time I added a head of thinly sliced napa cabbage which worked well with the other flavors. It can be a scary dish to make because you don’t want to curdle the eggs and I am still working on perfecting the art of carbonara but this may be my best attempt so far. Continue reading
In my last post, I mentioned I wanted to make a broth version of the carrot soup. Well the opportunity presented itself quite quickly. A sick friend requested soup, and I am too nice. Actually, I was looking forward to making it.
I roast my chicken when I make chicken noodle soup. To me it adds more flavor. I don’t like chucks of mushy vegetables in my soups so I strain everything after it simmers for a long time. I have to say this was a pretty good soup.
I am going to turn orange! Another day, another carrot dish. I can feel my eyesight getting better by the mouthful. I think you get the idea, lots of carrots.
As you may know, my go-to way to make soup is to roast the veggies first. The last time I made carrot soup I wanted to add ginger but decided against it so I added this time. The ginger goes very well with the carrots and it adds a unique flavor. I loved the broth of this soup before I pureed it. The next time I make a broth based soup, which is rare, probably the next time I get sick, I am definitely adding ginger and thyme. So good! I am almost sad I pureed it.
Apparently I can only make purple soups.
Soup was definitely on my to-make list for the weekend. Last week I made a roast chicken just so I could make homemade stock with the carcass. When I requested recipes for my CSA turnips, a reader suggested I check out this website. I love getting new recipes so thanks for sharing! I never thought of making a turnip soup so I decided to give it a try. I have to say it’s pretty tasty. I used a red turnip so my soup turned out to be a nice pinkish purply color.