Hello! Happy New Year!
I finally have a little time to both cook and write about cooking after a busy semester and producing a short film. So back to it, yes?
The cookbook is Vegetable Soups from Deborah Madison’s Kitchen, and the soup of the day is Winter Vegetable Chowder.I should probably make more recipes from this cookbook, because every one I have made has been a winner, but then when I open the cookbook I’m like “Oh, that’s your favorite soup, you should make that one” and I just keep repeating old favorites. Part of this is because many of the recipes are time-consuming and involve a lot of peeling and chopping, and it takes a few times through to have them become second nature. But the time spent makes a huge batch of delicious soup that is tasty and substantial enough to be the main course at a dinner party, and the techniques you pick up serve you in making other soups. Continue reading
I borrowed this recipe from the lovely Twistie at Manolo for the Big Girl, and she borrowed it from the divine Deborah Madison to whom this blog has become a shrine.
Visual presentation is not the point of this dish – it looks like a science project as you get to the end, but the flavor is amazing. I wish I had used kale or chard or a sturdier green than spinach – I think with spinach you can probably skip the step where you heat it in the pot with water and just fold it raw into the skillet and let it wilt. For a cheese, may I recommend crumbled feta? Serves 2 as a main dish, 4 as a side dish to something else. I wonder how it would do with a white fish that has been baked in foil in the oven on a bed of leeks with white wine? Tomorrow I shall test it out as breakfast food by popping a gently fried egg on top of it and breaking the yolk so everything gets all runny.
I swear I am not becoming a vegetarian. This weekend I attended a party devoted to drinking beer and eating foods full of bacon and beer – bacon-wrapped-artichokes, bacon mac & cheese, moist chocolate cake made with stout, etc. Until the day I die, I will want to rip into rare steak, or tear a roasted chicken apart with my hands, and eat funky stews with oxtail and goats. Let’s talk for a moment about chicken livers cooked with shallots and then mashed up and spread on small pieces of toast.
But I don’t need or want to eat meat every day. I pay a premium for meat that was raised with care and kindness and devour it with joy, and the rest of the time I eat vegetables and fruits and nuts and grains and cheese. Lots of cheese. And in the dead of winter, when everything sucks, and my shoulders hurt from hunching them against the cold, and I dread the first step outside and the way that first breath will tear into my asthmatic lungs like a fist made of knives, the more I turn to that guru of great vegetarian cooking, Deborah Madison. I know with her recipes I won’t get scurvy and that there will be lots of bright colors and happy textures and flavors on my plate.
Man, Deborah Madison has yet to do me wrong, recipe-wise. Tonight’s dinner is from her Vegetable Soups from Deborah Madison’s Kitchen. Described as a light, restorative broth, it managed to be filling enough that I couldn’t finish the whole bowl and full of crunch and texture from finely diced cilantro stems, ginger, and shiitake mushrooms. I’ll post the recipe, but first, I need to make an announcement in the name of science.
An Important Announcement In The Name Of Science
Say you have tofu that is a little past its expiration date. It looks fine. It feels fine when you squish the package. You may feel tempted to cut a small piece off and eat it to check if it is okay to eat. You’re just throwing it in soup after all. How bad could it be? The answer is: Very, very bad. Awful. Do not do this. Not okay. Put on your coat, go to the store, and get new tofu. You’ll thank me.
Posted in dinner, Food & Health, Recipes, Soup, tofu, Vegetarian
Tagged deborah madison, easy, fresh herbs, I did it for science, light soup, tofu, vegan, vegetable soup, will cure any cold
Who knew that this would be one of the best things I’ve made since starting the blog? Or perhaps ever? My kitchen smells amazing. The colors and flavors jump off the plate. You guys, I am not even a big bean lover, but I had a can of black beans and some rice in the house and was in the mood for hearty winter food that I could eat over the next few days. I eyed this recipe all day, but ended up adapting Deborah Madison’s recipe from her book Vegetarian Suppers because it had prettier pictures. It’s the perfect example of how inexpensive staples can be doctored up into something amazing. Recipe after the jump. Continue reading
Eggs with Mushrooms and Croutons
In my efforts to slowly turn French, I’ve been eating eggs for dinner more than I do for breakfast. The above recipe is from Deborah Madison’s Vegetarian Suppers. As written, it serves two, but is easily scaled up or down. Recipe after the jump.