Archive | October, 2010

Smith Street Soup Festival & Lentil Bean Soup

25 Oct

What a fantastic soup weekend! It’s not every day you receive an email asking if you’re going to Smith Street Soup Festival on Saturday. What is this wonderful sounding Brooklyn event I wondered. Turns out you pay $5 for a ticket and with that one ticket you can eat 26 different soups from 26 different restaurants! What a deal!

I made a terrible mistake I will never repeat next year- because I’m going to Smith Street Soup Festival for the rest of my life now- that is I ate a giant bagel (and a half) an hour earlier. Than I drank a pumpkin spice latte. After downing 7 or so soups I was checked out on sodium and was having trouble moving my extremities. Jamie, my soup festival buddy, kept going, last I heard from her she was on a bus bound to IKEA so, yeah, I’m riding that one off under sodium high.

You know what else I learned? That our Monday’s Soups are pretty good. I mean these soups were alright. And the idea of people up and down the street lading soup bowls was amazing. But the soup themselves, I’ll give them a upbeat Meh.

And for the lentil bean soup I made this week? I’ll give that an upbeat THUMBS UP.

Busy hands didn’t deter Jamie, who drank the soups like Red Bulls circa ’01.

Lentil & Bean Soup

So this soup might sound familiar but I’m learning that it’s really worth it to simmer soups longer rather than shorter. I simmered this guy for about 2 hours and it totally paid off. Delicious!

  • Heat olive oil and add 1 chopped white onion with a sprinkling of salt, saute for 15 minutes and add 3 or so chopped pieces of garlic
  • Add a few sprigs of thyme
  • Add chopped vegetables. I included carrots, celery and winter squash- but this was only because that’s what I got in my CSA, add whatever. Lightly salt and saute for 30 minutes
  • Add 2 cups of lentils and cover with water. Turn heat to medium/low. Add 2 bay leaves and 2 or 3 vegetable bullion (I also added 2 red chilis)
  • Meanwhile boil 1 cup of beans for 2 minutes- add to soup with water.
  • Let everything simmer for an hour+
  • Add spices to taste.
  • Enjoy!

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Baba Ganoush Soup & Red Hot Cobbler

19 Oct

You know, sometimes it’s the little things in life that count… like being rewarded for not running your dishwasher before you leave in the morning and then having to eat out of giant bowls when you have soup night on Saturday instead of Monday because you’re staying in to study and you need SOMETHING to look forward to. I know that looks like a regular soup bowl, but rest assured, it was HUGE! … So was the hunk of cheese my friend and I devoured (mmmm… cheeese)…. and the apple cobbler. What can I say, I’m a stress cooker! Although so far I’m not getting any complaints.

Either way, there’s a really great blog called Smitten Kitchen that often has delicious recipes on it (especially for cakes!) that I generally find to look delicious but often seem a little more complicated than what I’m really willing to do for just, you know, dinner. I mean, don’t get me wrong, I love cooking, and can dirty up a kitchen with pots and pans better than anyone else I know, but generally when I’m cooking I am hungry and I want it NOW! Or at least I want to not actively do anything about the food getting ready the entire hour of preparation. That’s why I love roasting!… It’s probably also why she has a cookbook deal and Mary and I are writing to Campbells.

SO, the other day I clicked over there and saw “roasted eggplant soup” and immediately thought “BABA GANOUSH SOUP THAT IS BRILLIANT!”. So I clicked on the link and it had roasted eggplant and roasted tomatos! Even MORE brilliant because I love them both.

…. Then I stopped reading the recipe because I was so entranced by the idea of baba ganoush soup (and probably zizi doing something), so when I went to the market I picked up eggplants and tomatoes and I had an onion so I roasted them when I got home with a head of garlic, blended, mixed in tahini, added some lemon and then…. looked at the recipe again.

This was NOT supposed to be baba ganoush soup. It was supposed to be something with thyme. That is a whoooole other region of the world of soup. Also, she was ‘meh’ on her soup and mine was delicious.

Guess failing at reading comprehension is not always a bad thing 🙂

Then I made cobbler. With cayenne pepper. Because it also seemed like a good idea at the time and I clearly was making sleep deprived decisions out the wazoo. But hey, you know what? Also delicious. Take that sleep! I don’t need you! I’ll just stay up on Saturday nights reading! SO THERE!!!!

Then again, that also leads to things like this (caveat, not me)… thanks grad school!

Baba Ganoush Soup

  • Put 2-3 eggplants in one pyrex with the tops cut off, sliced in half and poked a few times with a fork along with half a head of garlic with the top chopped off and cover with foil. In the other pyrex, put 3-4 tomatoes, sliced in half, and a large yellow onion, without the skin, quartered. Cover that with tinfoil too.
  • Bake at 375 for about 40-45 minutes until the eggplant seems kind of slimy when you cut into it (sounds gross, tastes delicious)
  • Take everything out of the oven and put it into the soup pot (making sure you take the garlic out of its skin!) and cover with enough water to make it brothy. Simmer for 10-15 minutes then blend, adding salt, two generous spoonfuls of tahini and the juice of 1-2 lemons. Serve!

Red Hot Cobbler (in that it tastes like red hots, the candy, it’s not that hot)

  • Slice up 5-6 apples and put them into a small pyrex (this obviously depends on how many apples you have)
  • Mix about 1/2 cup sugar with 2 tblspns flour, cinnamon, allspice, nutmeg and a few generious shakes of cayenne pepper. Pour over the apples and stir so the apples are pretty evenly covered
  • For the crumble top, mix about a cup of flour with half a cup of sugar and a little salt, then cut in a stick of butter. You can start off with a whisk to break things up, but you’ll want to switch to a fork at the end when the mix is making itself clumpy
  • Once mix is clumpy, sprinkle over your apples
  • Bake at 375 for 30-40 minutes (until crumple is lightly browned)

 

Will work for soup

12 Oct

Enjoy witnessing the disintegration of Monday’s Soup as I clearly can’t keep my end of the ladle together without Alayna in my zip code?

Another week, another reason why I flake out on making soup. I’m busy people, soup me! (That’s a play off of “sue me” if it didn’t click.) All I really want to do is make that vegetable health water soup we always make and eat it for the week.

I blame missing it this week on Paul for not proactively contacting me about setting up a time to soup. I blame it on Alayna for moving out of NYC. I blame it on my job and my 12 extracurriculars I decided to take on as if I’m bulking up my high school resume for the liberal arts college of my dreams. I blame it on my friends from Thailand who visited me and never asked me to cook dinner for them. I blame it on my readers for like, never ever commenting once. Suriously, what‘s the deal with that?

I told Alayna I would make a soup today as in Tuesday to make up for missing last night. But I know I’m not going to do that because I won’t be home until 11:30pm. So I wrote to Campbell’s Soup instead. I said they needed a fresh twist on their old Tomato Soup can marketing and that fresh twist was the ladles up in Monday’s Soup. I said we were published in Dubai and then I said “I LOVE SOUP!” in Arabic (أنا أحب شوربة). I said we are on TONS of BLOG ROLES. I said we enjoy 800 unique visitors a month (GIANT exaggeration!).  I said we were the who’s who of  the cyber soup bowl. (That’s true)

So fingers crossed spooners and soupettes. I’ll let you know when they respond. Or just you know, watch TV and go online, for our Campbell’s Soup commercial to air. Because you know what they say?

Reach for the soup bowl because even if you miss you’re near the spoon.

 

Roasted Squash and Coconut Soup

6 Oct

Fall is in the air, my friends, and I’m sad to see summer go (and yes, Bagel, I DO have some posts I need to put up about my horrible horrible failure at cooking salmon on the grill… even though we got some delicious results in the end), but it’s nice to have a hot soup on a cold day. I got a nasty cold over the weekend and, me being me, decided that the only way to cure it would be through food. And by food, I mean ginger and garlic. That’s right kids, in the course of two days, I’ve consumed no less than one huge ginger root and, last night, an entire head of garlic. It was delicious. And I feel a lot better today. I started with a steamed artichoke with a roasted garlic/butter sauce while the soup was simmering on the stove and I read my stats homework.

EVIDENCE:

Then I moved on to my delicious delicious amazing soup (with the rest of the head of garlic) that I blended using my brand new immersion blender (thanks sister!)… I swear I have never blended a soup so thoroughly in my life… it was silky smooth and delicious. The only thing I would maybe change about this recipe is to maybe throw in a chile ancho at the beginning to get a little more depth to the flavor. Maybe that will be a project for another week when Mary has the soup reign

… now I just have to figure out what I’m going to do with all these apples.

Roasted Squash and Coconut Soup with Ginger

  • Halve 3-4 large acorn squash, scoop out the seeds and place in a brownie pan. Add a little bit of water into the hollow of each squash and cover with tinfoil, baking at 375 for about an hour (until you can easily poke through the  flesh of the squash). In the same pan, put a full head of garlic with the top chopped off and a little bit of olive oil on top.
  • When your squash have been cooking for a while, chop up about 2 inches of garlic and sautee in olive oil with a few generous shakes of chili powder. When fragrant, add one small can of coconut milk and half a can of water and bring down the heat to a simmer.
  • When your squash is out and cool enough to handle with oven mits, scoop out the insides into the soup pot, adding more water if necesarry. Let simmer for another 20-30 minutes to really get the ginger flavor in.
  • Use your AWESOME immersion blender (or a regular blender if you don’t have excellent late birthday presents showing up at your house) to blend thoroughly and serve!