My soup blending tip is that you should spend a lot more time blending the soup than seems reasonable at first. A soup that has just been mulched for 30 seconds is quite a bit different from one that has been blended for 4-5 minutes.
the soup that might very well have the greatest simplicity to deliciousness ratio:
boil a bunch of broccoli, just barely covered in water, until it starts to turn vivid green
put the broccoli and some of the water into the blender, turn it on for ten minutes
pause halfway through, add more of the water if it's too thick, season to taste
pour some into a bowl, top with chili flakes and lime
ok cooking thread I have too many ingredients and too few ideas.
I have:
(1) decent sized yellow squash
(5) massive sized golden potatoes
(4) decent sized medium hot peppers (not as bad as a jalapeno, but much hotter than a bell pepper)
(2) medium red onions
(1) large yellow onion
half a box of chicken stock
a fair amount up (as yet) uncooked blue corn grits
the only things that need to be cooked ASAP are the peppers and the squash
I can't really think of what to make
I also have (2) large frozen chicken breasts and a bunch of basmati rice
ideas?
Defrost chicken, score and lasciviously rub them all over with paprika and lemon juice. Get all creepy and into the personal space of those thighs.
Dice up all the vegetables into ~3cm pieces. Lightly toss them in some high smoke point oil, some aromatic seasonings (fennel, green cardamons, etc). Chop 1-2 lemons into 4-8 chunks each, depending on the size of those lemons. Break up a bulb of garlic and hit the cloves with something heavy to split them a bit. Mix all that into an oven dish and roast it. Roast it good and hot for like 20 minutes. Bring it out and give it a quick mix around. Put the chicken thighs on top. Sprinkle all the things with your favoured type of crunchy salt. You need salt to live! Enjoy salt! Salt makes both chicken and vegetables taste pretty good!
Roast it up some more. Roast it good for another 20-25 minutes depending on how large those thighs are.
Do not do anything with the rice today. Rice is delicious but you can do things with the rice another time.
You should have a glass of some nice citrusy white wine with that, though.
I will be doing this
also, with the extra hot peppers and potatoes I will be making clam chowder!
(I will need to get clams, clam juice, and heavy cream though which is no biggie)
Been bored with my cooking adventures lately. Started following a spanish twitter account that tracks tapas around Madrid, which led to picking up a book about tapas. I feel like I could get behind tapas and drinking culture. So I ordered one of Jose Andres' books. I'd like to make tapas and drinks a regular thing. This should fail spectacularly, being in the middle of nowhere, USA.
Tapas is meant to be simple food that's just treated well and maybe classed up a bit. It's more about tasty snacks with friends than it is about hard work going into the meal.
I could very well be wrong. These are only Anaheim peppers
It's a Rhode Island thing. The Portuguese over in Fall River make a different chowder than we do here in south county, with tomato and sometimes chouriço and you could definitely put some heat in it.
Tapas is meant to be simple food that's just treated well and maybe classed up a bit. It's more about tasty snacks with friends than it is about hard work going into the meal.
Not really worried about the food - I can do that in my sleep - so much as actually getting people to a centralized location at the same time.
Somewhat food related: In Part Deux when the Iraqi's are speaking Arabic they're saying phrases in English such as "Cream of Onion" and "I'll have a hamburger"
Heather's "clam chowder the way granny used to make it, modified because granny was actually kind of a lousy cook"
celery and onion aromatics (like a half cup of each) - salt and sweat till translucent, push off to the side of the pan
add 3 tablespoons butter to the middle + 3 tablespoons flour and cook the mix for a bit, then stir with the onion and celery
add thyme and garlic, cook for like 30 more seconds, stirring pretty contantly
add like...I dunno. 2 cups chicken broth? whatever. Just add it slow so it can pull the delicious roux off those veggies without going lumpy.
Also add like...clam juice. From the cans, if you're using canned clams. a cup or so is usually enough, but add as much as you want to taste
add half and half (4 cups or so, whatevs), half the chopped cooked bacon, and all of the the diced potatoes (half inch pieces of gold potatoes imo)
cook at a simmer until potatoes are near tender and throw in your clams along with whole kernel corn, salt, pepper, and white pepper to taste.
cook till potatoes are done
serve with fresh bread and bacon for sprinkling
for other kinds of chowder, sub clams for whatever
I am totally OK with "half assed" recipes, because I dont follow recipes as such except for baking which is pretty technical. For other foods I Just want to get the basic principle or idea.
See I kind of want to add some floury for THE THICKENING, but also some waxy for the texture. Now I'm thinking a couple of King Edwards for the former and a few Jersey Royals for the latter. I mean why compromise when you can get specialists on the job?
Also clams are more expensive than a suck on the queens tits here, so I am hoping that maybe mussels would be an OK substitute?
the roux in the beginning will handle quite a bit of the thickening, and a good bit of starch is still gonna boil out of those potatoes.
as far as the anchovies or the smoked fish, yeah whatever man. Just be mindful of the cook times in relation to the rest of the stuff. if you throw fish in a the beginning it's gonna be paste by the end.
South County Rhode Island style chowdaaaaaaa
1 tbsp olive oil
1 onion, diced
2 stalks of celery, thinly sliced
2 carrots, thinly sliced (optional, I like the color and flavor)
4 red or yellow waxy potatoes, cubed (about 1-1.5 lbs)
1/2 tsp Old Bay seasoning
kosher salt
8 oz clam juice
pepper
bay leaf
Water (4-6 cups)
chopped clams - depending on taste, one or two 6.5oz cans, drained.
Sweat onion in olive oil with a pinch of salt for 5 minutes. Add celery and carrots and sweat 5 more minutes. Add potatoes and old bay and stir. Add clam juice, bay leaf and enough water to cover the potatoes and bring to a gentle boil. Cook until potatoes are just cooked through. Add clams, a hefty pinch of salt and a couple grinds of black pepper. Turn off the heat and let stand for 10 minutes. Taste. You will probably need more salt.
Posts
the soup that might very well have the greatest simplicity to deliciousness ratio:
boil a bunch of broccoli, just barely covered in water, until it starts to turn vivid green
put the broccoli and some of the water into the blender, turn it on for ten minutes
pause halfway through, add more of the water if it's too thick, season to taste
pour some into a bowl, top with chili flakes and lime
I will be doing this
also, with the extra hot peppers and potatoes I will be making clam chowder!
(I will need to get clams, clam juice, and heavy cream though which is no biggie)
thanks all!
edit: I don't get the reference
I think it'd taste ok
no?
I could very well be wrong. These are only Anaheim peppers
Tapas is meant to be simple food that's just treated well and maybe classed up a bit. It's more about tasty snacks with friends than it is about hard work going into the meal.
It's a Rhode Island thing. The Portuguese over in Fall River make a different chowder than we do here in south county, with tomato and sometimes chouriço and you could definitely put some heat in it.
Not really worried about the food - I can do that in my sleep - so much as actually getting people to a centralized location at the same time.
Doreen Pfafenbach?
I loved you in Wall Street
(technically the sequel, fucks given: 0 )
I am interested in your thoughts in chowders. Speak to me of them.
celery and onion aromatics (like a half cup of each) - salt and sweat till translucent, push off to the side of the pan
add 3 tablespoons butter to the middle + 3 tablespoons flour and cook the mix for a bit, then stir with the onion and celery
add thyme and garlic, cook for like 30 more seconds, stirring pretty contantly
add like...I dunno. 2 cups chicken broth? whatever. Just add it slow so it can pull the delicious roux off those veggies without going lumpy.
Also add like...clam juice. From the cans, if you're using canned clams. a cup or so is usually enough, but add as much as you want to taste
add half and half (4 cups or so, whatevs), half the chopped cooked bacon, and all of the the diced potatoes (half inch pieces of gold potatoes imo)
cook at a simmer until potatoes are near tender and throw in your clams along with whole kernel corn, salt, pepper, and white pepper to taste.
cook till potatoes are done
serve with fresh bread and bacon for sprinkling
for other kinds of chowder, sub clams for whatever
still really good fucking chowder though if I may say so
EDIT Are "gold" potatoes floury or waxy?
Also where are the herbs?
EDIT2: Wait no I see them, sorry I have drunk most of a bottle of Fino sherry.
Also clams are more expensive than a suck on the queens tits here, so I am hoping that maybe mussels would be an OK substitute?
as far as the anchovies or the smoked fish, yeah whatever man.
1 tbsp olive oil
1 onion, diced
2 stalks of celery, thinly sliced
2 carrots, thinly sliced (optional, I like the color and flavor)
4 red or yellow waxy potatoes, cubed (about 1-1.5 lbs)
1/2 tsp Old Bay seasoning
kosher salt
8 oz clam juice
pepper
bay leaf
Water (4-6 cups)
chopped clams - depending on taste, one or two 6.5oz cans, drained.
Sweat onion in olive oil with a pinch of salt for 5 minutes. Add celery and carrots and sweat 5 more minutes. Add potatoes and old bay and stir. Add clam juice, bay leaf and enough water to cover the potatoes and bring to a gentle boil. Cook until potatoes are just cooked through. Add clams, a hefty pinch of salt and a couple grinds of black pepper. Turn off the heat and let stand for 10 minutes. Taste. You will probably need more salt.
Serve with crusty bread and sharp cheddar.
half have a seed in them
the other half have 2-3 seeds in them
what the fuck
can't wait!
Probably the best Chowdah I've ever had, thanks!
even with the burned mouth
hell with waiting for it to cool.
but my mom wont eat clams. maybe I'll do like chicken and corn chowder or something.
Is this a normal/standard thing in America please?