Recipe 20/36 Nut Brown Corn & Potato Recipe

Ingredients
1 large onion
2 ribs of celery
1 cop of fresh or frozen corn
3 large russet potatoes
1/4 cup of olive oil
1 cup of almond nut milk (I make my own, see notes for info)
3 cups of vegetable stock
Salt and pepper to taste

Directions

  • dice onions and celery, toss in corn, sweat in olive oil
  • cube potatoes into 1/4 inch cubes
  • Add nut milk and stew, bring to a boil and then lower it to a simmer until potatoes are tender
  • Notes

  • I made the nut milk by putting a cup of water, 1/3 cup of almonds,n1/3 cup of cashews and 4 walnuts into a blender and running it until it looks like milk.
  • In this case, instead of using vegetable stock, I had boiled water to make mashed potatoes, so I used the remains of the water instead of stock.
  • This was a good simple soup with a creamy textures, a slightly nutty flavor, especially with the occasional hint of walnuts.
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    Recipe 15/36: Beet Soup

    Ingredients
    3 tablespoons olive oil
    4 medium shallots, chopped
    3 cloves garlic, chopped
    6 medium beets, peeled and chopped
    2-3 cups vegetable stock
    salt and freshly ground pepper

    Directions

  • Warm olive oil in a large saucepan over medium heat.
  • Stir in onions and garlic; cook until soft but not browned, about 5 minutes.
  • Stir in beets, and cook for 1 minute.
  • Stir in stock, and season with salt and pepper.
  • Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  • Use an Emerson blend to purée into a smooth soup.
  • Notes
    I made this with a vegetable stock of 2 ribs if celery, the leaves and cuttings from the beets and six cups of water. Bring to a boil and simmer until halved.

    This was an awesome soup, mild and flavorful, I wish I’d have leftovers to try it with sandwiches.

    Recipe 14/36: Mushroom and Squash Soup

    Ingredients
    2 head(s) garlic
    6 tablespoons olive oil
    2 large onions, chopped
    1 1/2pound(s) assorted wild mushrooms, sliced, stems reserved
    8 carrots, peeled and cut into 1/2-inch pieces
    2 ribs celery, chopped
    8 sprig(s) fresh parsley
    1 (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
    1 cup(s) white wine
    2 teaspoon(s) salt
    1/2teaspoon(s) coarse-ground pepper

    Directions

    • Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon olive oil, wrap in foil, and roast until soft — about 45 minutes; let cool and squeeze to release the roasted.
    • Make the vegetable stock: I toss all the lose cuttings, onion and garlic trimmings, parsley stems, carrot tops, mushroom stems, the peel from the squash and a pumpkin peel that was going into a pie, and a cup of beet stock from another recipe. Add 8 cups of water, bring to a boil, then reduce to a simmer for 45 minutes.
    • Add the remaining olive oil to a soup pot, toss in the carrots, celer and onion to sweat over medium heat for five minutes. Then work in the mushrooms for another 3 minutes. Add the stock, whine, parsley.pepper, garlic, and squash. Bring to a boil and let simmer until the squash is tender and the flavored have melded.

    Notes
    I used a pound of fresh crimmi, a half pound of shiitake, and a 4 ounce package of wild mushrooms that I reconstituted in a cup of the warm stock before dicing. This was a great soup, with a meaty texture from the mushrooms and great flavors. My wife found it slightly two sweet, so I would probably savory it up a bit with herbs next time. Possibly fresh chives added to the stock.

    My biggest mistake was that it made so much that I could only serve and forgot to break out the second portion. I think our guests would have eaten most of it. It worked in our favor. We had it for dinner tonight with cheese sandwiches and the soup was even better after having a few days to meld.

    20121024-193450.jpg
    stock coming to a simmer. I used this for the soup recipe and both the rice recipes

    Cooking intuitively

    Sometimes cooking intuitively causes issues with scale. I pulled out all my chicken bones to make stock, dumped them into a pot, added vegetables to balance it out, topped it off with water and let it go.

    After filling half the freezer safe pint mason jars I had purchased, I measured it out and realized that I was getting 13 ounces to a jar and that I wasn’t going to have enough jars. After filling them all 24 and freezing the rest in a mixing bowl, my indications are that I have something close to 3 gallons of stock going into the freezer tomorrow. Not that it won’t get used for some excellent food, but I am glad that my deep freeze isn’t overflowing.

    Recipe 3/36: Potato soup

    This started out as a cream of potato soup recipe, but since Lisa not a cream soup person and is working to minimize her dairy intake, I decided to forgo the dairy and replaced it with a light brown rue to add mouth feel.  I had intended to put a stick blender to some of the vegetables, but by the time it was done, it really didn’t need any more.  For Lisa, I went the extra mile and didn’t use AP flour, replacing it instead with a Bob’s Red Mill GF AP flour.   This turned out to be a really good heavy soup.  I got a loaf of artisan bread from the local bakery and we had cheese sandwiches and soup for dinner last night.

     

    Ingredients
    2 medium russet potatoes cubed
    1 large carrot, diced
    1 small stalk celery with leaves, diced
    1 medium onion, diced
    1/2 cup crimini mushrooms
    1 1/2 teaspoons salt
    1/2 teaspoon of pepper
    1/2 teaspoon dried chives
    1/2 teaspoon dried oregano
    1/2 teaspoon dried parsley
    2 cups of chicken stock
    1/4 cup of flour
    1/4 cup of oil

    Directions

    Chop the carrot, celery and onions and sauté over medium heat for 2-3 minutes and then set aside.  Add the oil and flour into a pan over medium low heat and stir for 5-7 minutes until you have light brown rue.  Add the sautéed vegetables and chicken stock and set to medium heat.  Chop the potatoes and add them and all the spices to the soup, bring it up to a simmer and let simmer for 25 minutes.  Chop the mushrooms and add them when the simmer is complete, give them a few minutes to heat through and then serve.