Talk to me about making soup (1 Viewer)

[Hastur]

Soup has been an obsession of mine for several years now. I have two cookbooks just on making stocks and broths, and an additional 8 soup cookbooks.

Some of my favorites so far:

1. Creamed ginger and carrot soup. Sublime. Can't say enough about this soup.
2. Chili. I'm pretty active in the Judges Chili thread. I'll let my work in there speak for itself...and yes, I consider chili to reside under the general umbrella of soup/stew/chowder/etc...
3. Ham and white bean soup. The secret here is to take a can of white beans(liquid and all) and throw them in a blender until smooth. Add that to the soup while simmering. The soup will have ham with whole white beans, but the broth(fortified with the can of pureed white beans) is a show stopper.
4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).
5. Pho. Vietnamese liquid gold. I would help a mere acquaintance move if it meant a good bowl of Pho. Trivia time: Pho is pronounced like the first two letters of everyone's favorite 'F' word.

 

[General Malaise]

Soup has been an obsession of mine for several years now. I have two cookbooks just on making stocks and broths, and an additional 8 soup cookbooks.

Some of my favorites so far:

1. Creamed ginger and carrot soup. Sublime. Can't say enough about this soup.
2. Chili. I'm pretty active in the Judges Chili thread. I'll let my work in there speak for itself...and yes, I consider chili to reside under the general umbrella of soup/stew/chowder/etc...
3. Ham and white bean soup. The secret here is to take a can of white beans(liquid and all) and throw them in a blender until smooth. Add that to the soup while simmering. The soup will have ham with whole white beans, but the broth(fortified with the can of pureed white beans) is a show stopper.
4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).
5. Pho. Vietnamese liquid gold. I would help a mere acquaintance move if it meant a good bowl of Pho. Trivia time: Pho is pronounced like the first two letters of everyone's favorite 'F' word.

I would love your recipe for carrot ginger!

 

[Hastur]

Soup has been an obsession of mine for several years now. I have two cookbooks just on making stocks and broths, and an additional 8 soup cookbooks.

Some of my favorites so far:

1. Creamed ginger and carrot soup. Sublime. Can't say enough about this soup.
2. Chili. I'm pretty active in the Judges Chili thread. I'll let my work in there speak for itself...and yes, I consider chili to reside under the general umbrella of soup/stew/chowder/etc...
3. Ham and white bean soup. The secret here is to take a can of white beans(liquid and all) and throw them in a blender until smooth. Add that to the soup while simmering. The soup will have ham with whole white beans, but the broth(fortified with the can of pureed white beans) is a show stopper.
4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).
5. Pho. Vietnamese liquid gold. I would help a mere acquaintance move if it meant a good bowl of Pho. Trivia time: Pho is pronounced like the first two letters of everyone's favorite 'F' word.

I would love your recipe for carrot ginger!

Hey GM! I just realized it is a d*** move to post some favorite soups without providing the recipes lol.

I just got done work and am about 2 adult beverages in to my relaxation time. I will review my written notes and post all of these tomorrow. If you don't see anything by 10 AM EST, quote me again and I'll get on it.

ointtotheshirt:

 

[Hastur]

Soup has been an obsession of mine for several years now. I have two cookbooks just on making stocks and broths, and an additional 8 soup cookbooks.

Some of my favorites so far:

1. Creamed ginger and carrot soup. Sublime. Can't say enough about this soup.
2. Chili. I'm pretty active in the Judges Chili thread. I'll let my work in there speak for itself...and yes, I consider chili to reside under the general umbrella of soup/stew/chowder/etc...
3. Ham and white bean soup. The secret here is to take a can of white beans(liquid and all) and throw them in a blender until smooth. Add that to the soup while simmering. The soup will have ham with whole white beans, but the broth(fortified with the can of pureed white beans) is a show stopper.
4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).
5. Pho. Vietnamese liquid gold. I would help a mere acquaintance move if it meant a good bowl of Pho. Trivia time: Pho is pronounced like the first two letters of everyone's favorite 'F' word.

I would love your recipe for carrot ginger!

Cream of Carrot with Ginger

2 tbsp butter
2 medium onions, peeled and coarsely chopped
1.5 lbs young carrots, peeled and sliced
3 tbsp shredded fresh ginger
6 cups chicken stock
1 cup milk
1.5 cups light cream
1 tsp salt or to taste
Large pinch freshly ground white pepper

Melt the butter in a 3-quart saucepan. Cook the onions uncovered over low heat until translucent, about 15 minutes

Add the carrots and shredded ginger, cover and cook over medium-low heat for 20 minutes. Bring the chicken stock to a simmer in a separate saucepan while the carrots are cooking. Add the stock to the carrot mixture and boil gently over medium heat for about 20 minutes or until the carrots are fork tender.

Remove from the heat and add the milk. Allow to cool for a few minutes before putting the soup in a blender. Blend till smooth. Stir in the cream, salt and pepper to taste.

 

[General Malaise]

Soup has been an obsession of mine for several years now. I have two cookbooks just on making stocks and broths, and an additional 8 soup cookbooks.

Some of my favorites so far:

1. Creamed ginger and carrot soup. Sublime. Can't say enough about this soup.
2. Chili. I'm pretty active in the Judges Chili thread. I'll let my work in there speak for itself...and yes, I consider chili to reside under the general umbrella of soup/stew/chowder/etc...
3. Ham and white bean soup. The secret here is to take a can of white beans(liquid and all) and throw them in a blender until smooth. Add that to the soup while simmering. The soup will have ham with whole white beans, but the broth(fortified with the can of pureed white beans) is a show stopper.
4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).
5. Pho. Vietnamese liquid gold. I would help a mere acquaintance move if it meant a good bowl of Pho. Trivia time: Pho is pronounced like the first two letters of everyone's favorite 'F' word.

I would love your recipe for carrot ginger!

Hey GM! I just realized it is a d*** move to post some favorite soups without providing the recipes lol.

I just got done work and am about 2 adult beverages in to my relaxation time. I will review my written notes and post all of these tomorrow. If you don't see anything by 10 AM EST, quote me again and I'll get on it.

ointtotheshirt:

You're a prince!

 

[General Malaise]

Soup has been an obsession of mine for several years now. I have two cookbooks just on making stocks and broths, and an additional 8 soup cookbooks.

Some of my favorites so far:

1. Creamed ginger and carrot soup. Sublime. Can't say enough about this soup.
2. Chili. I'm pretty active in the Judges Chili thread. I'll let my work in there speak for itself...and yes, I consider chili to reside under the general umbrella of soup/stew/chowder/etc...
3. Ham and white bean soup. The secret here is to take a can of white beans(liquid and all) and throw them in a blender until smooth. Add that to the soup while simmering. The soup will have ham with whole white beans, but the broth(fortified with the can of pureed white beans) is a show stopper.
4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).
5. Pho. Vietnamese liquid gold. I would help a mere acquaintance move if it meant a good bowl of Pho. Trivia time: Pho is pronounced like the first two letters of everyone's favorite 'F' word.

I've been using a potato masher when making soups and such that have beans - I'll take a cup or so of the beans out mid-cook and mash them up well before returning. You're right - GAME CHANGER!

 

[Hastur]

Edit to add: I forgot OP asked for fairly healthy soup ideas. These do not fall under that category.

With the cold weather settling in, I hope some will find these two soups very good.

Lasagna Soup

1 package extra lean ground beef
1/2 red onion cut to preference
1/2 sweet onion cut to preference
1 small package white mushrooms cut to preference
1 small package cremini mushrooms cut to preference
1 small bag of chopped frozen spinach
1 can of diced tomatoes
1/2 small can of tomatoe paste
1 1/2 spoon of minced garlic
1/2 container of ricotta cheese
1 1/2 cup of shredded italian cheese blend
Cooked pasta of choice
Oregano
Garlic salt or powder
Onion salt or powder

Sautée onions and minced garlic in large pot for a few minutes and then add meat. When cooked add seasonings to your taste and add in frozen spinach and mushrooms. After a few minutes add in the tomato paste and stir in for 30-45 seconds. Then add the diced tomatoes and 1 to 1 1/2 cans of water. Add additional seasonings to taste and let simmer for 1 hour. Add ricotta and shredded cheese and cooked pasta. Let simmer for at least 20 mins and serve. Enjoy!! You can adjust soup thickness or thinness by added an additional can of diced tomatoes and adding water amounts slowly until desired consistency.



Creamy Reuben Soup

You can either make Corned beef yourself, or go to the deli counter and get extra thick cut corned beef as a time saver. Have about 4 pounds at the ready.

1 large onion diced
3 large carrots diced
2 stalks celery diced
2 bay leaves
Onion powder ? 1/2 Tbsp
Garlic powder ? 1/2 Tbsp
Salt and pepper to taste
8 oz cream cheese
Another 32 ounce of beef broth
8 oz swiss cheese brick shredded
1/2 cup thousand island dressing
8oz can Sauerkraut drained
1 cup heavy whipping cream.... maybe more
1 Tbsp Penzy beef base ?
Smoked paprika? 1/2 Tbsp
1/2 package(15 oz) frozen hashbrown shreds

Sautee down onions, carrots and celery in some olive oil. Season with onion powder, garlic powder, bay leaves, salt and pepper.

I added in some(1cup?) of the broth/beer mix I had saved from cooking the corn beef. I like to soften up my cream cheese and slowly thin it out with beef broth before adding it to my soups so it doesnt get weird and lumpy. To the veggies I added in my cream cheese mix, cooked cut up corn beef, Sauerkraut, thousand island dressing, shredded swiss, heavy cream, shredded hashbrowns and heat on low till potatoes are cooked through. I felt like it needed some more flavor so I stirred in some Better than Bullion and some smoked paprika. I tweak it constantly to be honest.... all my soups are usually combinations of multiple recipes I read... and I just throw stuff in a pot, so these are my best guess as to how much I used total of everything. If it's too thick, add some more broth and cream. Don't forget to fish out your bay leaves at the end.

I bought a loaf of marbled rye bread. Diced it, let it sit out on a cookie sheet on the counter to dry out. Tossed with olive oil, garlic powder and onion powder. Baked on 350 for like 15 min till they were crunchy and golden. Perfect for a topping.

 

[Scoresman]

It’s definitely soup season now. Here’s one of my favorites and it’s so easy. It’s a family recipe from Belgium. It’s a light, very fresh tasting soup. The vinegar gives it a little bit of an acidic hint which is amazing.

LEEK SOUP

2-3 leeks
Chicken or vegetable broth
1/2 yellow onion
Butter
1/2 cup white wine
Splash of vinegar
Ground Coriander
Large pinch of Sugar (optional)

Chop the onion pretty small and cook in the butter in a medium pot for a few minutes. Sorry I don’t measure things like this. Chop the white and light green part of the leeks into half moons. Once the onions are soft, add the leeks and cook them down until soft. Add the wine and cook until mostly evaporated. Add the broth and coriander, stir and bring to a simmer. Cook another 10 minutes. Before serving add the splash of vinegar and optional sugar. Salt and pepper to taste.

You can also blend the soup with a stick blender but I like the texture of the leeks so I don’t do this.

 

[Drunken knight]

yep... getting cooler over here and mrs and i are starting to make double batches of soup on sundays. line up will be:

French onion
Cream of mushroom/bisque (bisques require shells, so puree)
shrimp or lobster bisque
gumbo
tom kha
Clam chowder
pho
won ton
chicken tortilla
hot and sour
some chilis and stews
tomato bisque
wiill do my roasted apple/butternut squash for thanksgiving
mrs can't do tuscan white bean anymore :(

 

[the moops]

Lasagna Soup

Lasagna is way better than lasagna soup

 

[the moops]

roasted apple/butternut squash for thanksgiving

Yumm. Got a recipe for this?

 

[Dan Lambskin]

I like making soups this time of year, wife is not as adventurous as I am though

 

[Drunken knight]

roasted apple/butternut squash for thanksgiving

Yumm. Got a recipe for this?

Somewhere in the thanksgiving threads.. I am in the field today… I’ll try to find it later

 

[MTskibum]

I made my broth last weekend. I use one of those giant outdoor burners that are used for crawfish boils and a giant pot and make my own sodium free veggie broth.

I will make italian wedding soup in an upcoming weekend now that I have my broth ready to go. My recipe differs greatly from the one on the first page. Because I don't add much salt I have to use other tricks to get flavor, all of my veggies and meatballs are browned before added to the soup so they get that carmelization effect, etc.

I only make it a few times a year because even if you don't include the time it takes to make the broth i am still at over an hour and half of prep and cook time.

 

[Eephus]

Soup/stew selections from the Foodapalooza draft

Binky the Doormat	Soup or stew	Turtle Soup at Commander's Palace, New Orleans
drunken knight	Soup or stew	Lobster Bisque
Frostillicus	Soup or stew	New Mexico Green Chile Stew
krista4	Soup or stew	Crab Bisque from Tracy's Crab Shack, Juneau, Alaska
Mister CIA	Soup or stew	Gumbo
Mrs. Rannous	Soup or stew	Hot and Sour Soup
PIK95	Soup or stew	Seafood Chowder
Ramsay Hunt Experience	Soup or stew	Oyster stew
Shuke	Soup or stew	French onion
wikkidpissah	Soup or stew	Pho
drunken knight	Soup or stew	Tom kha
Eephus	Soup or stew	Cioppino
Frostillicus	Soup or stew	Grandma Helen's Beef Stew
General Malaise	Soup or stew	Taiwanese Pork Noodle Soup
Mister CIA	Soup or stew	Chile con carne
Mrs. Rannous	Soup or stew	Tortilla Soup from Romero's
Ramsay Hunt Experience	Soup or stew	Chicken and dumpling soup
Eephus	Soup or stew	Soba Noodle Soup
higgins	Soup or stew	Chhole
wikkidpissah	Soup or stew	wikkid's Halloween chili
Frostillicus	Soup or stew	Sarah's Baked Potato Soup
higgins	Soup or stew	Hot & Sour
Mister CIA	Soup or stew	giabusada Swiss cabbage stew
Shuke	Soup or stew	Loaded baked potato soup from somewhere

 

[Drunken knight]

I made my broth last weekend. I use one of those giant outdoor burners that are used for crawfish boils and a giant pot and make my own sodium free veggie broth.

I will make italian wedding soup in an upcoming weekend now that I have my broth ready to go. My recipe differs greatly from the one on the first page. Because I don't add much salt I have to use other tricks to get flavor, all of my veggies and meatballs are browned before added to the soup so they get that carmelization effect, etc.

I only make it a few times a year because even if you don't include the time it takes to make the broth i am still at over an hour and half of prep and cook time.

mental hiccup... made that one a couple of weeks ago

 

[Hastur]

Lasagna Soup

Lasagna is way better than lasagna soup

...and you wanna be my latex salesman...

 

[Drunken knight]

roasted apple/butternut squash for thanksgiving

Yumm. Got a recipe for this?

Roasted apple/butternut Squash Soup

1 butternut squash
2 green apples
5 C veg stock
2 C cream
1-2 oz maple syrup
1 tbs gr sage (to taste once everything is in there)
1-2 tbs cinnamon
1 tsp nutmeg
s&p to taste


preheat oven to 425* cut squash in half (lengthwise). put on cookie sheet seed side up. lightly coat with oil. roast for about 45 min to 1 hr until pulp is soft. bring stock to boil. turn heat down and let it simmer. scald cream. set cream aside. peel and core apples. cut into wedges. roast for about 20-30 min (until lightly brown).

when squash is ready, let cool enough so you can handle it.... scoop seeds out and either discard or set aside to roast another time. scoop pulp out (you don't want that outer layer). put pulp and green apple in stock.... simmer for about 20-30 min. puree. once smooth, add cream (while blending)..... then add maple cin, nutmeg, s&p.

i garnish with sage oil or sage creme fraiche (which used sage oil). can also use fried sage leaves

 

[Eephus]

i garnish with sage oil or sage creme fraiche (which used sage oil). can also use fried sage leaves

When I was reading the list of ingredients at the top, I was thinking some sage would liven this up lol.

 

[Drunken knight]

i garnish with sage oil or sage creme fraiche (which used sage oil). can also use fried sage leaves

When I was reading the list of ingredients at the top, I was thinking some sage would liven this up lol.

i actually use dried sage in it..... editing

 

[The Gator]

Sign me up for the thread.

I make a mean roasted red bell pepper soup

 

[Hastur]

Sign me up for the thread.

I make a mean roasted red bell pepper soup

Go on...

 

[Joe Bryant]

This is ridiculously easy and delcious.

Harley Pasternak is a fitness trainer I like.

Pasternak Red Soup
Makes 8 cups

https://www.instagram.com/reel/DBB7nXUPeVg/?igsh=MXZ0N3Jvc2JibndhNw==

Preheat oven to 400


6 carrots peeled
2 red bell peppers halved
1 large onion quartered
28 oz can of whole tomatoes - take out tomatoes and reserve juice
6 cloves garlic
1 bunch flat leaf parsley
2 cups chicken broth
1 can kidney beans

Put all vegetables on foil foil-covered sheet pan except for beans and parsley.

Drizzle with olive oil
Salt and pepper.

Roast at 400 degrees for 1 hour 5 minutes or until well roasted. You want some char on the vegetatbles.

Add broth, beans, parsley, reserved tomato juice and roasted vegetables to blender.

Blend on high for 2 minutes.

I'll add a scoop of greek yogurt and some pistachios for serving.

 

[General Malaise]

It is officially cold in the PNW. Time for soup! Not sure what to go with first but Senate Bean Soup sounds soooooo good right now.

 

[Joe Bryant]

It is officially cold in the PNW. Time for soup! Not sure what to go with first but Senate Bean Soup sounds soooooo good right now.

Nice. What recipe do you like?

 

[General Malaise]

It is officially cold in the PNW. Time for soup! Not sure what to go with first but Senate Bean Soup sounds soooooo good right now.

Nice. What recipe do you like?

I like this one - it's a video but it's 7ish minutes and worth watching for the story of how the name came to be. Plus, this gal uses carrots, which the Senate recipe does not and I think it's a great addition.

- YouTube

Auf YouTube findest du die angesagtesten Videos und Tracks. Außerdem kannst du eigene Inhalte hochladen und mit Freunden oder gleich der ganzen Welt teilen.

youtu.be

 

[The Gator]

Sign me up for the thread.

I make a mean roasted red bell pepper soup

Go on...

I’ll post the recipe next time I make it.

 

[Scoresman]

This thread gave me an idea. Has there ever been a draft thread with recipes where you have to cook the recipe you draft and share the method and photos of the steps and final product? Then the recipes are judged/voted based on the recipe and photos (unless people want to actually make all the recipes).

 

[Hastur]

This thread gave me an idea. Has there ever been a draft thread with recipes where you have to cook the recipe you draft and share the method and photos of the steps and final product? Then the recipes are judged/voted based on the recipe and photos (unless people want to actually make all the recipes).

I am down with this!

 

[Drunken knight]

Going make some chicken tortilla soup tomorrow (with street quesadillas)

 

[Hastur]

This soup/stew was something I made up as I went. Turned out amazing. If you like it spicy(like me), feel free to add some spicy peppers of your choice.

Creamy Turkey and bean

2 tbsp avocado oil
1 lb ground turkey
2 onions, diced
2 bell peppers(any colors, but I like different colors for looks).
1 can black beans
1 can kidney beans
1 can sweet corn kernels
4-5 cloves garlic, minced
2 tbsp tomato paste
2 tsp cumin
1 tsp smoked paprika
1 tsp chipotle powder
1 tsp oregano
1 tsp thyme
1/2 cup white wine
4 cups chicken stock
1 8oz brick cream cheese, cut into 1 inch cubes

Heat oil in a heavy bottomed soup pot. Add the onions and peppers and sauté for a few minutes until translucent and starting to brown. Add the turkey and stir. Cook turkey until it is all cooked thru. Add the tomato paste, cumin, paprika, chipotle, oregano, and thyme. Stir for 30-45 seconds. Add the garlic and cook for an additional 30 seconds. Add the wine and stir. Cook the wine down for a minute or two. Add the beans, corn, and chicken stock. Stir and bring to a simmer. Cook uncovered for 30 minutes. Put the cream cheese cubes into a bowl, and add 2 cups or so of the broth to the bowl with the cream cheese. Stir, whisk, or otherwise break down the cubes of cream cheese to form a creamy consistency. Pour into the stew. Stir, and enjoy!

 

[Drunken knight]

Making some cream of mushroom this weekend

1 stick of butter (unsalted)

3 shallots (julienne)

1 lb of mushrooms (sliced or quartered), ok with just button, but better with an assortment..ie: oyster, chanterelle, crimini, hedgehog, etc)

1/4 c dry sherry

3 tbs flour

5 c mushroom stock or broth (chicken or veg if you don't have mushroom)

1 c heavy cream

1/2 c dry sherry



bring stock/broth to a boil. in another pot, melt stick of butter. sweat shallots and mushrooms. add 1/4 c sherry. reduce to almost dry. add flour (you are creating a roux). cook for about a minute or 2. add boiling stock to your base. simmer partially covered for about 15 min. transfer to blender. puree to your desired level of thickness (i've done it very fine and more rustic and chunky). add back to pot. add cream and 1/2 c sherry. simmer for about 30 min. season to taste. serve or cool. i usually make a little extra roux and keep it around to thicken if need be.

Edited: increased to 1 lb mushroom

 

[Drunken knight]

traditional clam chowder:



1 qt canned, minced clams with juice

3/4 qt water

10 oz bacon slices, diced

1 med white or yellow onion (as finely diced as you can)

1 c small diced celery

1 c small diced carrots

about 4 oz of flour

1 lb potatoes, peeled and small dice

1 1/4 qt milk, hot

1/2 c heavy cream, hot

s & p to taste





drain clams. save juice. combine juice and water into a sauce pan. bring to bowl then reduce heat to keep warm. in heavy sauce pot render bacon over med heat. remove and set aside with slotted spoon. add onions, carrots, celery to pork fat. sweat them (tender with no color). add enough flour to make roux (about 4 min)...don't want it brown. slowly whisk in clam juice/water mixture. bring to boils, whisking constantly (want the liquid smooth). add potatoes. simmer until tender. stir in clams, hot milk&cream, and bacon... heat gently but do not boil..... season.



gotta stir very frequently.... easy to burn the bottom of soups... and that can quickly ruin the whole batch.



can serve in sourdough bread boules... sprinkle with chopped parsley if you like.

Daughter is requesting that I replicate her favorite from a local Italian restaurant (Il davide in San Rafael). So this batch will be thinner than traditional.

 

[General Malaise]

Beef Barley Soup and West African Peanut Stew on tap for tomorrow. Perfect soup weather and I'll have my lunches prepared for the week. Sweet!

 

[Eephus]

I'm making pozole rojo tonight because I inadvertently opened a can of fire roasted tomatoes with jalapenos earlier in the week.

 

[General Malaise]

I'm making pozole rojo tonight because I inadvertently opened a can of fire roasted tomatoes with jalapenos earlier in the week.

Recipe if you want to share? Been meaning to make this....

 

[heckmanm]

4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).

Do you then mix it with fat like a normal roux? Planning on gumbo tomorrow, using Isaac Toups’s recipe

 

[Hastur]

4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).

Do you then mix it with fat like a normal roux? Planning on gumbo tomorrow, using Isaac Toups’s recipe

Put a cup of flour in a skillet and put it in a 425 oven. Stir it often(every 10-15 minutes), then when flour turns the color of cinnamon(about 40-55 minutes), take it out and transfer to a bowl. Let it cool to room temp, then slowly incorporate stock while whisking to avoid lumps. Pour into the pot when it calls to add the liquids.

If you want to experiment, go ahead and do it. If it is your first time making gumbo, I'd stick to how Isaac makes it. His recipe is rock solid. I'd say make it a few times to get a hang of it first.

 

[heckmanm]

4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).

Do you then mix it with fat like a normal roux? Planning on gumbo tomorrow, using Isaac Toups’s recipe

Put a cup of flour in a skillet and put it in a 425 oven. Stir it often(every 10-15 minutes), then when flour turns the color of cinnamon(about 40-55 minutes), take it out and transfer to a bowl. Let it cool to room temp, then slowly incorporate stock while whisking to avoid lumps. Pour into the pot when it calls to add the liquids.

If you want to experiment, go ahead and do it. If it is your first time making gumbo, I'd stick to how Isaac makes it. His recipe is rock solid. I'd say make it a few times to get a hang of it first.

I’ve made the Toups recipe a few times. May give this a shot. Still will need some fat to cook the trinity though

 

[Instinctive]

I'm making pozole rojo tonight because I inadvertently opened a can of fire roasted tomatoes with jalapenos earlier in the week.

This is funny timing because I made pozole verde tonight and damn it was good.

 

[Eephus]

I'm making pozole rojo tonight because I inadvertently opened a can of fire roasted tomatoes with jalapenos earlier in the week.

Recipe if you want to share? Been meaning to make this....

There are lots of pozole recipes online. All of them are more authentic than what I made because I was improvising based on ingredients on hand including that confounded can of tomatoes.

I rehydrated four dried chiles (I had California and Ancho in the cupboard) in today's leftover coffee. Chopped an onion and sauteed it in a dutch oven until it was browning on the edges, added the seeded rehydrated peppers along with the coffee and those tomatoes and blitzed it with a stick blender. It was at this point I found the garlic that I set out but forgot to add to the onions earlier. I minced it and added it better late than never. Corrected saltiness and umaminess of the broth and seasoned with a tablespoon of Mexican oregano, a couple of bay leaves and a teaspoon or two of cumin.

Meanwhile in the meat department, I used some boneless chicken breasts that I had in the frig. Pork shoulder would have been better but you use what you got. Cut the into 2-3 inch chunks and seared them before adding to the dutch over. Braised the chicken in the liquid about 40 min-took 'em out and shredded the meat. Corrected seasonings of the broth again before adding the shredded chicken back in the liquid along with a can of hominy and simmered for another half hour or so. Served with shredded cabbage, cilantro and lime slices.

My version was definitely thicker than what gets served as pozole in Mexican restaurants but it was quite tasty and I'll use the leftovers as the base for some chilaquiles in the morning.

 

[General Malaise]

Beef Barley Soup and West African Peanut Stew on tap for tomorrow. Perfect soup weather and I'll have my lunches prepared for the week. Sweet!

Just enjoyed a bowl of Beef Barley - day after tastes so damn good. Used my homemade turkey stock from Thanksgiving that's been tucked in my freezer since I made it. Really gave this a nice flavor vs store bought stock. I don't cook with barley much, so I might have a new favorite soup ingredient to play around with this year. Delicious and full of fiber and other great things for the body.

 

[Eephus]

Just enjoyed a bowl of Beef Barley - day after tastes so damn good. Used my homemade turkey stock from Thanksgiving that's been tucked in my freezer since I made it. Really gave this a nice flavor vs store bought stock. I don't cook with barley much, so I might have a new favorite soup ingredient to play around with this year. Delicious and full of fiber and other great things for the body.

Farro is along similar lines as barley but with a nuttier flavor and slightly chewier texture.

 

[Eephus]

Put a cup of flour in a skillet and put it in a 425 oven. Stir it often(every 10-15 minutes), then when flour turns the color of cinnamon(about 40-55 minutes), take it out and transfer to a bowl. Let it cool to room temp, then slowly incorporate stock while whisking to avoid lumps. Pour into the pot when it calls to add the liquids.

If you want to experiment, go ahead and do it. If it is your first time making gumbo, I'd stick to how Isaac makes it. His recipe is rock solid. I'd say make it a few times to get a hang of it first.

I'm game to try this the next time I make gumbo which will probably be around Fat Tuesday although I don't get the complaints around stirring of a traditional oil based roux. Sure it needs to be stirred but it's manageable to do it concurrently with other prep.

 

[Instinctive]

Aight, my Pozole Verde was extremely well received. It was a lot of work, so cliff's notes here, and happy to answer anything if someone is interested.

Ingredients:

• Carnitas (I'm guessing around 3 pounds - I used leftovers from 15 pounds of pulled pork shoulder that I had made in the sous vide with carnitas seasoning, then pulled, then seasoned heavily with carnitas seasoning and broiled to finish)
• Ham, cubed (Christmas spiral cut ham I smoked for ~3 hours over a mix of apple and mesquite
• 2 whole poblano peppers
• 2 whole anaheim peppers
• a cup or two (idk, a lot) of a tangy sweet tomatillo salsa (no spice at all, tons of tomatillos and onions and garlic were roasted, flavored with cumin and coriander, actual cilantro, some olive oil, lime zest and a ton of lime juice)
• like half a pound of tomatillos
• a white onion
• 2 shallots
• a crapload of garlic, sliced super thin
• tons of spices: coriander, cumin, chili powder, salt, pepper, mexican oregano (a lot), cilantro
• like 5 jalapenos
• 3 serranos
• ham stock (like 6-8 cups?)

Cooking process:

Broil the peppers and the white onion
Use a big indoor dutch oven for the rest

In dutch oven, heat oil and add garlic, all the shallots, and the half yellow onion diced. a little celery carrot mirepoix would probably be good here too, but I didn't. While cooking that up and developing a little fond, flip the peppers in the broiler so they are roasty but not burning. Then, when broiling is done, blend all the peppers and broiled onion with a little stock, as if you were blending fruit and some water to make a thick smoothie. Add this pepper/onion smoothie and all the salsa to the dutch oven, still on somewhat high heat. You're really trying to develop some layers of flavor here. After you're feeling good about that, do a taste and season it to your liking.

Next step is dump in all the pork and ham. If you're REALLY try harding, reserve 90% of what's in the pot first, and then you're kind of searing the meat, developing further fond, etc. When that's nice and yummy, add in all the remaining stock too. Again, try harding? Then put all the meat with the sauce where you reserved it, and deglaze the pan really nicely with just the stock before adding everything else in. I think you can add all the stock and use a wooden spoon or spatula to deglaze pretty well anyway with fewer dishes.

Now it's time to simmer and taste and season for a couple hours. You may need to add more stock along the way if it cooks down too much. Keep tasting, adjust seasoning as needed.

When you deem it ready, add a bunch of fresh cilantro and stir it up. A half hour later you're good to go.

I served with:

1. simply cheese quesadillas for dipping
2. sliced radishes
3. fresh cilantro
4. sliced jalapeno and serranos
5. diced white onion

DELICIOUS

 

[jamny]

Tuscan White Bean Soup​

Made this last week. It was awesome.

 

[Joe Bryant]

4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).

Do you then mix it with fat like a normal roux? Planning on gumbo tomorrow, using Isaac Toups’s recipe

Put a cup of flour in a skillet and put it in a 425 oven. Stir it often(every 10-15 minutes), then when flour turns the color of cinnamon(about 40-55 minutes), take it out and transfer to a bowl. Let it cool to room temp, then slowly incorporate stock while whisking to avoid lumps. Pour into the pot when it calls to add the liquids.

If you want to experiment, go ahead and do it. If it is your first time making gumbo, I'd stick to how Isaac makes it. His recipe is rock solid. I'd say make it a few times to get a hang of it first.

I’ve made the Toups recipe a few times. May give this a shot. Still will need some fat to cook the trinity though

Can you share the Toups recipe?

I'm interested in oven roux with dry flour.

I always make my roux the old fashioned way constantly stirring 1:1 flour to oil to get to the color you want. But it's a lot of scraping over a hot pot.

 

[Eephus]

Aight, my Pozole Verde was extremely well received. It was a lot of work, so cliff's notes here, and happy to answer anything if someone is interested.

Ingredients:

• Carnitas (I'm guessing around 3 pounds - I used leftovers from 15 pounds of pulled pork shoulder that I had made in the sous vide with carnitas seasoning, then pulled, then seasoned heavily with carnitas seasoning and broiled to finish)
• Ham, cubed (Christmas spiral cut ham I smoked for ~3 hours over a mix of apple and mesquite
• 2 whole poblano peppers
• 2 whole anaheim peppers
• a cup or two (idk, a lot) of a tangy sweet tomatillo salsa (no spice at all, tons of tomatillos and onions and garlic were roasted, flavored with cumin and coriander, actual cilantro, some olive oil, lime zest and a ton of lime juice)
• like half a pound of tomatillos
• a white onion
• 2 shallots
• a crapload of garlic, sliced super thin
• tons of spices: coriander, cumin, chili powder, salt, pepper, mexican oregano (a lot), cilantro
• like 5 jalapenos
• 3 serranos
• ham stock (like 6-8 cups?)

Cooking process:

Broil the peppers and the white onion
Use a big indoor dutch oven for the rest

In dutch oven, heat oil and add garlic, all the shallots, and the half yellow onion diced. a little celery carrot mirepoix would probably be good here too, but I didn't. While cooking that up and developing a little fond, flip the peppers in the broiler so they are roasty but not burning. Then, when broiling is done, blend all the peppers and broiled onion with a little stock, as if you were blending fruit and some water to make a thick smoothie. Add this pepper/onion smoothie and all the salsa to the dutch oven, still on somewhat high heat. You're really trying to develop some layers of flavor here. After you're feeling good about that, do a taste and season it to your liking.

Next step is dump in all the pork and ham. If you're REALLY try harding, reserve 90% of what's in the pot first, and then you're kind of searing the meat, developing further fond, etc. When that's nice and yummy, add in all the remaining stock too. Again, try harding? Then put all the meat with the sauce where you reserved it, and deglaze the pan really nicely with just the stock before adding everything else in. I think you can add all the stock and use a wooden spoon or spatula to deglaze pretty well anyway with fewer dishes.

Now it's time to simmer and taste and season for a couple hours. You may need to add more stock along the way if it cooks down too much. Keep tasting, adjust seasoning as needed.

When you deem it ready, add a bunch of fresh cilantro and stir it up. A half hour later you're good to go.

I served with:

1. simply cheese quesadillas for dipping
2. sliced radishes
3. fresh cilantro
4. sliced jalapeno and serranos
5. diced white onion

DELICIOUS

Sounds wonderful. I've never made pozole with a smoky stock. When I have a hambone, it usually goes into greens but I think the smokiness would go great with the tang of tomatillos.

Searing the meat is always worth an extra pan.

I throw a couple of bay leaves in just about everything because I bought a pound of them which takes up too much shelf space.

 

[Hastur]

4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).

Do you then mix it with fat like a normal roux? Planning on gumbo tomorrow, using Isaac Toups’s recipe

Put a cup of flour in a skillet and put it in a 425 oven. Stir it often(every 10-15 minutes), then when flour turns the color of cinnamon(about 40-55 minutes), take it out and transfer to a bowl. Let it cool to room temp, then slowly incorporate stock while whisking to avoid lumps. Pour into the pot when it calls to add the liquids.

If you want to experiment, go ahead and do it. If it is your first time making gumbo, I'd stick to how Isaac makes it. His recipe is rock solid. I'd say make it a few times to get a hang of it first.

I’ve made the Toups recipe a few times. May give this a shot. Still will need some fat to cook the trinity though

Can you share the Toups recipe?

I'm interested in oven roux with dry flour.

I always make my roux the old fashioned way constantly stirring 1:1 flour to oil to get to the color you want. But it's a lot of scraping over a hot pot.

It's worth the 10 minutes to watch the video.

 

[heckmanm]

4. Gumbo. I've discussed this in the cooking thread, but doing a dry roux is worth the trouble. Dry roux: Put a cup of flour(and only flour) in a cast iron pan and put in a 350 oven for about an hour, stirring every 10-15 minutes until it reaches the color of cinnamon).

Do you then mix it with fat like a normal roux? Planning on gumbo tomorrow, using Isaac Toups’s recipe

Put a cup of flour in a skillet and put it in a 425 oven. Stir it often(every 10-15 minutes), then when flour turns the color of cinnamon(about 40-55 minutes), take it out and transfer to a bowl. Let it cool to room temp, then slowly incorporate stock while whisking to avoid lumps. Pour into the pot when it calls to add the liquids.

If you want to experiment, go ahead and do it. If it is your first time making gumbo, I'd stick to how Isaac makes it. His recipe is rock solid. I'd say make it a few times to get a hang of it first.

I’ve made the Toups recipe a few times. May give this a shot. Still will need some fat to cook the trinity though

Can you share the Toups recipe?

I'm interested in oven roux with dry flour.

I always make my roux the old fashioned way constantly stirring 1:1 flour to oil to get to the color you want. But it's a lot of scraping over a hot pot.

It's worth the 10 minutes to watch the video.

That's basically the one I did - definitely how I mince garlic now . Starting with hot fat speeds it up some, but it still takes a lot of stirring.

So, I didn't get the flour to cinammon color (or it was very pale cinnamon), but it turned very dark when I mixed in some oil. Got very clumpy, too. And I didn't get the texture in the final dish that I have previously.