I've been cooking like a cooking thing this week, and thought I'd share a bit of what I've been up to.
Rustic Potato Soup with Thai SpicesAdapted from
Soups: 100 recipes from classic to contemporary
1 large yellow onion, finely chopped
3 large cloves garlic, peeled and finely chopped
2 pounds potatoes, peeled and coarsely chopped
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tbs. peeled, grated fresh ginger
zest of 1 lime
1 medium chili pepper, seeded and finely chopped or 1 tbs. crushed red chili flakes, ground with mortar and pestle
10 cups vegetable stock
2 cups coconut milk
Cover the bottom of a large stock pot with olive oil, heat over medium flame. Soften onion and garlic, about 2 - 3 minutes. Add potatoes, cilantro, parsley, lime, ginger and chili pepper, cook for about 1 minute. Add stock and bring to a boil. Boil about 2 minutes, then reduce heat to simmer until potatoes are soft.
With a potato masher, break up some of the potatoes, taking care to keep the texture chunky. Add the coconut milk, heat through, and serve.
3 cups Bisquick or equivalent (I know. Bisquick is slumming it, but these biscuits just don't work with a traditional recipe)
1 1/2 cups shredded sharp cheddar
1 tsp garlic powder
1 stick butter, melted
Combine the first 4 ingredients in a mixing bowl. Stir in just enough milk to form a soft, slightly sticky dough. Drop by large spoonfuls onto a greased cookie sheet and bake at 425 until puffy and golden. Keep an eye on them - if you over bake them, the cheese gets crunchy.
2 pounds crab shells (approx)
1/2 stick Butter
bouquet garni of parsley, thyme, bay leaf and celery leaves
paprika, about 1 tbs., more or less to taste
smoked sea salt, about 1 tbs., finely ground
Melt the butter in the bottom of a large heavy skillet or saucier over high heat. Add the shells, cook til the shells are bright red and the edges begin to carmelize.
Dump the shells into a large stock pot. Add sea salt and bouquet garni, add cold (preferably filtered) water to completely cover and bring to a boil. Add paprika, reduce heat to low, cover and simmer about 6 hours or overnight. Cool, strain and refrigerate, then skim the fat solids off. This makes about 4 quarts.
And do what with it?
Crab and Corn Chowder
2 quarts seafood stock
1 quart heavy cream
3 tbs. corn starch
2 cloves garlic, minced
1 large onion, finely chopped
1 pound sweet white corn (frozen is fine)
1/2 pound baby carrots, finely chopped (dump 'em in the food processor)
1 pound potatoes, peeled, small dice
1 1/2 pounds crabmeat, chopped (the fake stuff is fine)
1/4 tsp. Cayenne pepper
freshly ground black pepper to taste
Melt a tsp. of butter in the bottom of a heavy stock pot. Add garlic and onion, cook until softened. Add remaining veggies, seafood stock, cayenne and crabmeat, and bring to a boil. Reduce heat, cover, and simmer for about half an hour.
In a mixing bowl, whisk together corn starch and about a cup of cream. Slowly add to the pot, followed by the remainder of the cream. Stir to combine well, and simmer uncovered until slightly thickened, about 10 minutes.Recipes crossposted to df_recipes and real_cooking, and my journal.