Egg Drop Soup
Thursday, November 2, 2006, 09:46 PM - soupsI'm really horribly sick. Eating makes me feel nauseous, but I'm very hungry all the time. Go figure. I tried bullion at first, just to have something vaguely like food to eat that wouldn't make me sick. Actually, it wasn't called bullion, it was called "chicken granules," which sounds absolutely frightening. That wasn't filling enough, so I made egg drop soup.
chicken stock, bullion, or granules (if you must)---about 4 cups
fistful of chives, cut into very short pieces.
Boil the liquid, add a few shakes of parsley, chopped up chives, a few drops of sesame oil, and a shake of cajun seasoning. I always put a bit of cajun seasoning in bullion because it gives it a bit of a kick. Plain bullion is incredibly bland. Take out a bit of liquid and put it in a seperate bowl with some corn starch. Maybe a teaspoon or so? of corn starch... maybe a tablespoon of liquid? Mix it up and add back to the liquid. This will thicken it without it being stringy. The corn starch won't disolve if you just throw it in.
Beat a few eggs thoroughly. Turn the stove down a hair so it's not at a rolling boil. Stir the liquid in a circle so that it has plenty of momentum, then pour in the egg slowly. If the liquid slows down too much before I run out of egg, I just start pouring in a circle to make up for it.
Sundry Fusion Dinners
Saturday, September 9, 2006, 12:21 PM - soupsLately we've been experimenting quite a bit, but I haven't felt like actually writing down what we did. I ought to before I forget it all. So here are the last 3 dinners. The common thread is I think they can all be called fusion cuisine... although that might be a bit of a stretch. We have italian meets chinese, indian meets Mediterranean, and greek meets other Mediterranean. This probably suggests that we ought to buy more spices here. That's the problem of living in two locations... you think you have turmeric, but nope.
Summer Squash Won-ton Tortelini Soup
This was going to be just tortelini in squash sauce, but it didn't come out that way. First of all, we made tortelini out of won-ton wrappers, then there was a sufficient quantity of sauce that it was really more soup like. Since the tortelini was made from won-ton wrappers, it was really texturally more like won-ton soup.
I won't remember the details, since we made a bunch of these ages ago then froze them. Here's what I remember:
fake meat--- we used the kind that comes in a tube. The unflavored "beef" variety, as opposed to the breakfast sausage flavored kind.
Spices are all to taste, since at this point I haven't the faintest idea how much I used, or if this is all I used, or if I thought I used something that I didn't. I know I used fennel, because we were going for an italian sausage flavor, and you have to have fennel. I'd bet salt and pepper were involved, because salt and pepper are always involved. Then I'd guess some combination of oregano, basil, and red pepper flakes. Probably some diced garlic, maybe some onion flakes, but who knows? I'm thinking we might have put in some diced calamata olives as well.
Fake meat can go horribly wrong texturally if not prepared properly. Fake met from a tube needs to be cooked up and browned or it's gooey. Cook up the spices for a few seconds in some olive oil, then add bits of fake meat and chop it up with the stirring device. You should end up with little nuggets of fake meat goodness. Set it aside in a bowl.
Get a little dish of water. Lay out a bunch of won-ton wrappers. Put about
1 tsp of the fake meat filling onto each wrapper. Moisten your fingers, then wet two adjacent edges. Fold it diagonally so the two dry edges meet the two wet edges. Seal the edges together, being careful to press out as much are as possible because otherwise they could explode. You'll have an something like an iscocoles triangle. Put your finger so that it lies along the triangle, perpendicular to the base. Pick up one base corner and fold it so it's on top of your finger. Moisten its top. Pick up the other base corner and bring it down on top of the other (you'll have the entire triangle wrapped around your finger) and pinch it closed. If you want, you can fold down the other angle somehow, but we didn't bother. You can cook these a number of ways, or just freeze them for later use, which is what we did.
Coarsely chop a summer squash. It can be zucchini, but we used a yellow squash. Throw it in the blender. Add a can of diced tomatoes. We used the kind that comes with garlic and onion in it. We also added a few cloves of diced garlic. And probably salt, pepper, and tobasco sauce. Blend everything together.
We boiled the frozen tortellini in water for about 4 minutes then drained them and added them back into the soup on the stove just long enough to heat the soup. If I were doing it again, I'd probably just heat the soup up and cook the tortellini in it. Serve in bowls.
We did this as a main dish because we had a bunch of carrots to use up. It was amazingly yummy, but it was really too intense. It would be much better served as a little side thing with something else as the main dish.
Tons of carrots, peeled and grated. I have no idea how much carrot we actually used. We used a full bag or carrots, which is whatever quantity grocery stores sell bagged carrots in, but they were ridiculously narrow. I think we had more peel than grated carrot at the end, although halfway through we started just grating the wide end of the carrot and leaving the narrow end as snack food.
Half a cup of chopped olives---we used some crazy gourmet olive blend from the coop, but calamata olives would do.
Fake breakfast sausage patties
Cook up mustard seed and fennel in oil until the mustard seeds pop. Add everything else. Cook until cooked. Serve into bowls. Cook up a few fake sausage patties, add to bowls and serve. The sausage patties aren't actually part of the recipe, but they go well with it and we needed some protein in our meal. As I said before, this would go better as a side dish. But this is what happens when you put off going to the grocery store until you have nothing left but a bag of carrots and some fake sausage.
Falafel with spinach and yogurt
I've never actually cooked greek before. At least, not when I knew what I was doing, so I don't actually feel like I know what I'm doing. We made Falafel out of a box in the freezer section of the grocery store. It was another case of inadequate and inappropriate ingredients. We served it with spinach cooked with olive oil, garlic, salt, and pepper. But we wanted a yogurt topping to go with it. But we had no cucumber, and no tahini, and no greek yogurt.
We used a full fat plain yogurt. There was probably a little more than a cup left in the container. As always, I didn't measure it. I wanted some chunkiness, so I added some dried onion flakes and a generous helping of sesame seeds. We had no parsley or celery, which is what I seem to recall putting in this sort of thing back in my vegan restaurant days. So I used basil, salt, pepper, and about a small glug of toasted sesame oil. It tasted shockingly like yogurt that should be served with greek food.
We fried up the falafel as per the directions on the box, and served the whole thing with matzos. At this point you should have guessed that we had no other bread products around that would have made sense to use.
Saturday, January 14, 2006, 09:00 PM - soupsWe made carrot soup yesterday. Or maybe it was the day before. Recently, we made carrot soup.
2 smallish bags of carrots
2 brown or yellow onions
Clean and chop the carrots and onions. Try to make them more or less uniform in size (for even cooking purposes) and throw them in a pan. Add a tablespoon or two of butter, maybe 3 TBS of tumeric, about a tsp each of fennel and corriander, several shakes of salt, a few grinds of black pepper, and 4 smooshed up thai chillis. For added pathos, rub your eyes after you smoosh up the chillis. Stir everything for a while on medium heat and sweat them a bit.
If you're incredibly organized (which I'm not) you probably should put the butter in the pan first and cook up the spices in the butter then add the vegetables to that a little later. Then again, if you are extremely organized, you probably went to the grocery store when you ran out of olive oil and didn't have to scrounge around for other forms of fat. The spices will ook into things better if you cook them in the fat for a while first because fat is good at activating flavour.
Add water until it just covers up the veggies. If you have a water boiling pot, you can boil it first and you'll be able to set things to ooking sooner. Add a couple of glugs each of whiskey and lime juice. Let everything simmer for half an hour or so. Then blend everything well with an immersion blender.
This looks like it makes about 5 servings. Serve each serving that wants to get eaten into bowls (let the rest cool enough to refrigerate or freeze). Crack an egg into each bowl and stir it in. Put some cheese on top--we used some obscure medium hard cheese whose name I can't remember. Microwave to melt the cheese/cook the egg. Eat.
Other Carrot Soups:
October 6, 2005
December 19, 2005
Split Pea Soup
Friday, December 23, 2005, 10:13 PM - soups, sandwichesWe made split pea soup yesterday. Yum. Split pea soup is the reason for the existance of ham. We made stock from the ham bone on christmas* evening and used it as a base for the soup.
We cooked the ham in a large dutch oven that we use as both a stock pot and a roasting pan. After carving the ham, we simply stuck the bone back in the pot. There were lots of good drippings caked onto the bottom of the pot. By making the stock immediately after, we guarantee that we get their yummy goodness. Equally important, we guarantee that those caked on drippings that would be a pain in the ass to clean off on their own will spend several hours ooking away. Add a couple of coarsley chopped onions, 3-4 carrots (also coarsley chopped) and several sticks of celery (you guessed it---coarsley chop that too). I also threw in some exceptionally gristley pieces of ham that I wouldn't want to encounter in a sandwich.
Pour enough water into your pot to cover everything up. Let it ook for several hours on low heat. I always heat it up until it boils then turn it down until it just barely stops and leave it at that temperature. Look in on it periodically, but you don't need to obsess. If it gets foam on top, skim it off and throw it into a can that is destined for the trash. When it's ooked for several hours, strain out the veggies and ham bone and throw them into the trash. Then skim the fat off the top and put it in the can you're skimming things into. You don't want ham fat down your garbage disposal. Now you can refrigerate or freeze the stock for later use.
Split Pea Soup
Pour 6 cups of ham stock into a pot. Add 1 bag (~2 cups) of split peas. Let it ook until the split peas are hydrated to the point where it looks like a thick green sludge instead of split peas in water. If you get impatient, I've been told that you can hit it with an immersion blender, but I'm a big believer in ooking. After it's done ooking, add some diced ham and let it go a few more minutes to warm the ham up. Serve and eat.
Leftover Split Pea & Carrot Soup with Ham Sandwiches
Today we had leftover split pea and carrot soup. We took 1 leftover bit of carrot soup and some leftover split pea soup and stirred them together and microwaved them. It worked. The carrot soup was definitely more potent, but the flavors didn't conflict or anything. There wasn't quite enough for a meal, so we served it with ham and cheese sandwiches. We made one ham/cheddar sandwich and one ham/jack sandwich, put a bit of oregano on both of them, and split both of them.
Sunday, December 18, 2005, 10:07 AM - soups
some onions. whatever you have lying around. probably one large onion's worth of onion. I used what was left in a bag of cut frozen onions (not much--about a quarter cup), what was left in a bag of frozen pearl onions (about half a cup; still not enough), and threw in some dried onion flakes for good measure. If you have an actual whole onion lying around, dice it.
6 carrots, chopped coarsely.
sundry spices, to taste. I used about 1 tsp salt, 1 tsp fennel, 1/2 tsp nutmeg, 1 tsp corriander, 1 tsp powdered ginger, 1.5 tsp cinnamon, 1 tsp ground black pepper, 1 dried thai chili.
~2 cups of water
1 glug spiced rum
1 glug sesame oil
The rest of a can of evaporated milk. What does this mean? I'm not sure. Maybe half a cup? Maybe 2 generous glugs? Maybe even 3 generous glugs? Who knows. You'll have to add milk to taste.
Three leftover pancake-mix crepes (or any other variety of leftover flatbread. I really think pancake mix crepes are superior for this application; I just don't think proper crepes would be as good here, but some other fluffy flatbread might be.)
Two dollops of goat cheese
fake meatballs or hardboiled egg
Add the onion, oil, and spices to a pot. Cook them on medium heat for a while. This gets the spiciness and onionness into the oil. Since oil is what's best at holding flavor, that's where you want it. Add the carrots and just enough water to cover everything. Allow to ook for a long time. We started hard-boiling some eggs at this point, and decided it had ooked long enough when the eggs were done, more or less. Microwave a serving of fake meatballs.
After ookage, remove the soup from the element and blend with an immersion blender. Or mash it with a potato masher if you don't have an immersion blender. Add milk. Stir up and cook a bit more. Cut the crepes into strips and split them into two bowls. Put the fake meatballs into one bowl. Cut two hardboiled eggs into the other bowl. Fill the two bowls with soup. Put a dollop of goat cheese into each bowl. Serve. The person who is completely sensible gets the bowl with the fake meatballs. (In fact, if we were both completely sensible, the meatballs would have gone straight into the soup right after blending and cooked there instead of in the microwave.) The person who thinks that hardboiled eggs in soup are heavenly gets the bowl with the eggs in it.
Other Carrot Soups:
October 6, 2005