Can I ask a stupid question? Is sourdough bread sour? I've never had it.
soup
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I'll second that. I made a huge pot of it not too long ago, but with regular kale. It's damn hard to find cavolo nero in the states. I'll probably be making some more soon. You HAVE to have some fresh olive oil to go with it.Ribollita. Greatest soup on the face of the earth.
edit: Sourdough it a little bit sour, but not sour like a lemon. Most "sourdough" bread isn't sour enough, IMO.
Not really sour, it's sort of hard to descride what it taste's like, it is damn good though.
hmm..I don't measure...I'll try and put someting together for you though...D
Shouldn't your title be "Thank _______ I'm in Canada" now.
Yep. Get as good a quality EVOO as you can afford to top the soup. Killer good.
It can be slightly sour. It's called sourdough because it doesn't rely on added yeast for leavening.
http://www.io.com/~sjohn/sour.htm
Mine might be easier,but yours sounds tastier. But, I could add pesto, I have enough in the freezer.But no pesto?
I'm really big on from scratch stuff that's fast....for those nights when you just don't have the time/urge to make a production. This soup fills that bill for me.
gg
Indeed. Quick, fresh, and yummy is a good combo. Try the pesto next time. I think I'm going to make this soup again tonight.
Shouldn't your title be "Thank _______ I'm in Canada" now.
Getting here was half the battle.....I have to wait a year until I can get citzenship...but I'm counting the days
I've been wanting some good ol' NM green chile stew lately....
Here's how I do mine:
chunk and braise a pork butt or other similar cut. Add - diced potatoes, green chiles, tomatillos, a can of diced tomatoes, garlic and oinions. Then stew for a few hours. Serve with rice. Depending on the cut used, you may need to defat the broth. I find this is a great one for crock-pot ski days.
gg
that sounds damn good!!!
easy too. I'm big on easy but tasty stuff.
I believe it's a soup & salad dinner night in my house...what to make, what to make?!
Make the pesto tortellini. Be sure to have a loaf of fresh bread available.
Just had some pumpkin curry soup at this new place we tried this weekend. www.smashwine.com
It just may be our new favorite place.
Wine flights, port flights, cheese flights served with honey and perfect portions.
I make a killer Whiskey Crab Soup. Secret recipe obtained from a disgruntled chef.
Here it is as a friend wrote it. I think I stick mostly to the recipe...one thing, the 'Basic Red Sauce' recipe here will make enough for three batches of soup. It freezes well and with a little TLC can be used with pasta.
I haven't made it for a while because it's so rich, I can only stand it once a year or so. It'd be ideal to serve shots of it with some creme fraiche cilantro drizzle at a dinner party or something.
WHISKEY CRAB SOUP
Makes approx. 1.5 gallons
Ingredients
Roux:
1 cup butter
Enough flour to make a thick paste
Soup Base:
2 quarts fish stock
1 quart heavy cream
1 ½ cups basic red sauce (recipe follows)
¼ cup lemon juice
2 tsp. Tabasco
1 tsp. Old Bay seasoning
1 tsp. White pepper
1 ½ cups flaked Dungeness Crab
2 oz. Jack Daniels Whiskey (plus a shot for the cook
1 oz. Sherry
1 T. Worcestershire sauce
Basic Red Sauce:
½ cup olive oil
1/3 lb. Shredded carrot
1/3 lb. Chopped red onion
56 oz. Of canned tomatoes (preferably pear tomatoes) drained
3 cloves of garlic
1 T. dried basil
Roux:
Make roux first and set aside. (Roux is a thickener and is used to avoid lumps.) Melt the butter in a little fry/ sauce pan over medium heat, gradually stirring in flour to make a fairly thick past. You will add the roux last to the soup. You won’t use all of it and a little does a lot of thickening so add it slowly.
Basic Red Sauce:
Saute onions and carrots in olive oil until the onions are clear, but not brown. Add remaining ingredients. Simmer for ½ hour with the lid on. Remove from heat. Mix sauce in blender until smooth.
Soup:
Mix all soup ingredients, except the rue, in a pot. Bring to a boil, then turn down heat. Cover and simmer gently for 1.5-2 hours. Then add roux until thick enough. Soup will also thicken as it sits so be careful not to add to much roux.
Serve and Enjoy!!
It just may be our new favorite place.
Wine flights, port flights, cheese flights served with honey and perfect portions.
I make a killer Whiskey Crab Soup. Secret recipe obtained from a disgruntled chef.
Here it is as a friend wrote it. I think I stick mostly to the recipe...one thing, the 'Basic Red Sauce' recipe here will make enough for three batches of soup. It freezes well and with a little TLC can be used with pasta.
I haven't made it for a while because it's so rich, I can only stand it once a year or so. It'd be ideal to serve shots of it with some creme fraiche cilantro drizzle at a dinner party or something.
WHISKEY CRAB SOUP
Makes approx. 1.5 gallons
Ingredients
Roux:
1 cup butter
Enough flour to make a thick paste
Soup Base:
2 quarts fish stock
1 quart heavy cream
1 ½ cups basic red sauce (recipe follows)
¼ cup lemon juice
2 tsp. Tabasco
1 tsp. Old Bay seasoning
1 tsp. White pepper
1 ½ cups flaked Dungeness Crab
2 oz. Jack Daniels Whiskey (plus a shot for the cook
1 oz. Sherry
1 T. Worcestershire sauce
Basic Red Sauce:
½ cup olive oil
1/3 lb. Shredded carrot
1/3 lb. Chopped red onion
56 oz. Of canned tomatoes (preferably pear tomatoes) drained
3 cloves of garlic
1 T. dried basil
Roux:
Make roux first and set aside. (Roux is a thickener and is used to avoid lumps.) Melt the butter in a little fry/ sauce pan over medium heat, gradually stirring in flour to make a fairly thick past. You will add the roux last to the soup. You won’t use all of it and a little does a lot of thickening so add it slowly.
Basic Red Sauce:
Saute onions and carrots in olive oil until the onions are clear, but not brown. Add remaining ingredients. Simmer for ½ hour with the lid on. Remove from heat. Mix sauce in blender until smooth.
Soup:
Mix all soup ingredients, except the rue, in a pot. Bring to a boil, then turn down heat. Cover and simmer gently for 1.5-2 hours. Then add roux until thick enough. Soup will also thicken as it sits so be careful not to add to much roux.
Serve and Enjoy!!
I'm on it. It's been raining like a mthrfkr here for about a week and we're all drowning but eating and drinking well.Make the pesto tortellini. Be sure to have a loaf of fresh bread available.
Can't ride unless you bring a swimsuit.
Time to go skiing?
heh, add red chile instead of green and you'll have posole.
reference for SS - that green chile recipe came from Mr. B. Lee.
reference for SS - that green chile recipe came from Mr. B. Lee.
Unfortunately, no. This is a Hawaiian system coming thru known around here as "The Pineapple Express" so it's warm, windy and wet. Not looking good for ski season. Here's a passcam of one of the better places an hour+ from home: http://wsdot.wa.gov/traffic/passes/stevens/
Nothing is open yet and probably won't be for another month+ if previous experience is anything to go on.
yah, no kidding. It's 57 outside here, certainly not snow weather. Windy and wet though - good enough for soup!
Damn. You guys need to send that Pineapple Express down here. When that $hit hits Colorado it usually results in arseloads of snow for our mountains.
Hubby wasn't in the mood for soup so I made Chicken Cordon Bleu instead.Make the pesto tortellini. Be sure to have a loaf of fresh bread available.
Tell me about it. All the heat is off in the house and it's close to 75 in here.
The pesto tortellini is simmering away though and I'm now going to select a bottle of wine from the cellar.
I used red pepper pesto and threw in some spicy Italian sausage from Whole Foods.
Crazy weather....here's the same mt. pass that was bare and wet last week:
http://wsdot.wa.gov/traffic/passes/stevens/
It's rainy and (relatively) cold here so today I had a big steaming bowl of soba in hot broth with tempura for lunch today, holy crap it was good.
(Note to self: Never use the words "big steaming" and "crap" in the same post. Doh!)
(Note to self: Never use the words "big steaming" and "crap" in the same post. Doh!)
Especially not with "for lunch".
As the nearest costco is oooh a good 3,000miles away from here about how big is that "thingy of Tortellini"?
Sounds good though.
Holy Soup Resurrection!
I am all out, or I'd tell you. If I had to place a guess for other FROZEN/FRESH ( not dried, ew ew ew) It might be two or three of those tiny fresh pasta packs that most US supermarkets have in the deli/cheese section. This is one of those "take some" kind of recipes so I am sure you can figure it out.As the nearest costco is oooh a good 3,000miles away from here about how big is that "thingy of Tortellini"?
Sounds good though.
Those tortellini packages are 24oz.
Ah cool so about 680grms then.
Ta for that.
Ta for that.
LOL, you have some in your freezer then? My kids lived on that stuff.
I make a kick Arse Chicken tortilla soup. I use whole chiles (Cali, new-mexico, Ancho, and colorado mix) and I also like to use Hominy in mine.Not a big soup fan, but chicken tortilla is quite tasty.
[/QUOTE
Cool JB avatar....
Top with fresh cliantro, avacado, and crushed chips. MMmmmm
Some in the freezer AND some in the fridge. My kids can polish off nearly an entire bag at dinner.
One note:I make a kick Arse Chicken tortilla soup. I use whole chiles (Cali, new-mexico, Ancho, and colorado mix) and I also like to use Hominy in mine.
Top with fresh cliantro, avacado, and crushed chips. MMmmmm
Tortilla soup MUST include some of this:
