Thursday, February 28, 2013
I have a list of secrets to tell you about carrot soup. I don't like carrots much. I'm not wholeheartedly opposed, like I am to say, beets or okra, but I'm not a fan. I keep carrots around, I eat them raw with hummus, I add them to things, but when I'm served up a pile of cooked carrots, I'm not thrilled about it. They're so sweet and orange. But, as a colleague of mine would say, I don't want to yuck your yum. Maybe you love carrots. It's really none of my business.
So I bought far too many carrots for a stew that never happened, and they were just sitting there, staring at me. I considered making seven or eight carrot cakes to freeze. And I had this sinking feeling that I knew what I had to do. Carrot soup has been all around lately. Not so much around me, but you know, you see a friend post on Facebook that she's eating carrot soup and a colleague is microwaving something in the break room that looks like it's guaranteed to stain their tupperware and it's just everywhere. So much so that when I asked my Facebook friends what to make with all these carrots, I was like, "Yeah, I know, soup. What else?" And they were all creative and sweet and thought about pickling carrots and carrot salads and deep in my heart I knew the whole time I was going to have to make soup.
Tuesday, February 19, 2013
Lately, I've just been sticking cranberries into everything I cook. I really miss fruit this winter, and I got tired of apples pretty early on.
You could make this without the cranberries, but then I'd have nothing to contribute to the literature, because there already is a perfect recipe for English muffins. I've been trying to do this for a while. I hinted at it 14 months ago (!) It turns out that everyone uses the same recipe anyway, and it's Alton Brown's. "My" recipe is *so* Alton Brown's that I'm not going to post it at the end, really, this is someone else's work.
The only changes I made were:
2. Earth Balance instead of shortening
3. Mix of whole wheat and AP flour
When I say everyone uses Alton Brown's recipe, I mean that most of the first page of Google hits on "English Muffin Recipe" is either that version or something based on that version. I mean that when I searched for video guidance on making English muffins, the most useful video is based on Alton Brown's recipe. Also, I've made English muffins not using Alton Brown's recipe and they were less than awesome. These, however, are awesome, so let's do it this way.
Tuesday, February 5, 2013
Minestrone can be anything you want it to be. It's super flexible, adapting to what's in season. In the summer, your minestrone can be full of zucchini and fresh tomato and herbs, and in colder months minestrone can be a refuge from thick, pureed vegetable soups while still providing an outlet for the squash, potatoes and hearty greens of winter.
Minestrone can easily be made vegetarian or vegan. Many recipes call for pancetta or beef both, but a dab of extra oil and a bit of sundried tomato can fill in for the rich flavor and texture provided by the meat. If you don't use butter and don't sprinkle the top with parmesan, it's a vegan soup. If you leave out the pasta, it's gluten-free. Minestrone is what you need it to be.
The recipe below is an amalgam of all the recipes out there, skewed towards what was in my fridge on Sunday. Yes, this was superbowl minestrone. It's vegan, and while I threw some pasta into mine at the last minute, it's portioned to result in a rich soup with plenty of chunky vegetables and beans and no need for pasta. (Though, if you'd like to add pasta, just add more stock).
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