“I’ve had this, or something like it before, but I can’t for the life of me figure out exactly when or where.”
Have you ever tasted something and thought that?
It is exactly what happened to me last night when I was assisting a cooking class at Les Gourmettes.
Meredith Deeds was the instructor and as she began to put together this soup … well, I knew the second I smelled it, that I had created a recipe with those same smells, those same flavors and tastes … but it was not a soup.
Meredith is the c0-author of 300 Sensational Soups, and she is not only lovely but she is a wonderful teacher too. She demonstrated three of the 300 last night, and the African Peanut Soup was, hands down, my favorite.
During my drive home, I was racking my brain trying to remember the recipe I’d made using the same combination of peanut butter, sweet potatoes and coconut milk. I could have sworn it was a pasta. It was not, it was THIS recipe. As I recall, it was quite the hit with the family. Today, I shall share Meredith’s fantastic soup recipe. Expect a similar pasta recipe to come down the road sometime soon too.
January 30, 2014 No Comments
This is one of those “Do as I say, not as I do!” recipes.
Last night I decided to throw some potatoes, onion, and broth in my slow cooker to make a no-fuss potato soup for the next day.
It turned out to be a huge fuss. All because I wasn’t thinking about exactly how my particular slow cooker works.
I set it on “low” for 4 hours. Which would have been just fine, perfect in fact. I later went to bed. During the middle of the night, I rolled over and woke slightly to smell the delicious soup simmering away as the comforting aroma of soup wafted into my room. Fabulous.
Problem was, I forgot that my slow cooker switches to “keep warm” after the 4 hours is up. So for an additional 4 hours or so, the darn thing kept cooking the soup. Overcooking it, actually.
When I woke this morning and went to look in on it, it was still lightly simmering and it was dark… so dark!
Please learn from my mistake. If you know your slow cooker turns OFF when it is done, fine. If it switches to “keep warm,” be sure to be around (or at least awake) to turn it off.
January 29, 2014 No Comments
I usually use the leftover Thanksgiving turkey to make enchiladas, chili or tacos. This year… Turkey Gumbo!
The thing about gumbo is that you have to start with roux. The thing about roux is that you have to stir constantly … for a long, long, long time! And the thing about stirring constantly, is that I hate having to do that!
Several years ago I received an automatic pot stirring thing-a-ma-jiggy, called the StirChef Saucepan Stirrer. It has sat in the box and never been opened … until yesterday, when I made this gumbo. I’ve had it so long that the batteries that were included – were corroded.
Guess what, I should have left it in the box. It was useless. It only fit into the smallest of my saucepans and the paddle turned so slowly, seriously ridiculous!
Here are some of the reviews I found on Amazon:
“I spent one dollar on this at a thrift shop and I still feel like I was ripped off. It is no surprise they are already out of business. The thing doesn’t even fit on all but one of my saucepans.”
“I just set this up for the first time to make a roux… what a joke!
It fit the pan and that is THE ONLY thing that was a positive. As soon as those worthless paddles hit that hot oil and flour, they began to dissolve!”
“Attaching the StirChef to my new 4qt saucepan, I turned it on to stir some chopped vegetables for 10 minutes at low heat. After about 4 minutes the flimsy plastic blades began to melt, adding an interesting but unwanted taste to the vegetables.”
Evidently this lame product is a collector’s item of some sort. On Amazon it sells for nearly $90 new and $60 used. Mine has only been used once. I’m willing to sell it for a mere $45.99.
Any interested buyers out there? No? OK, maybe you’ll be more interested in my Gumbo recipe.
November 30, 2013 1 Comment
Our soup at the European Dinner Party uses one of my favorite vegetables – the artichoke.
Fresh artichokes are not the easiest vegetable to work with, but when you use canned (or frozen) artichoke hearts, they are a snap to use.
November 7, 2013 2 Comments
I can not begin to tell you how difficult I find it to even think about decorating this house for fall. It is still in the high 90′s during the day. Even attempting to place a real pumpkin outside would be asking for disaster.
At least the mornings and late evenings are finally cooling off to the low 70′s. That helps a little.
Plus, one of my favorite areas to decorate for the season is the front entry.
Today, it looks like this.
Hmm, at least the “caution” cones are a bright pumpkin orange. That might be all the entry decorating we get this year.
No matter ~ I vow to dig out the fall and Halloween decorations today and then do something with them.
The morning and evening cooler temps did instill in me the urge to make a double batch of yummy fresh corn chowder. A double batch because I wanted to share with my very generous neighbor, Cheryl.
A few days ago, Cheryl anonymously dropped off culinary treasures at my front door (yes, she tromped through the dirt to get there). I don’t know for sure if she meant for the gift to be anonymous, but I wasn’t home and she left it with Connor.
Not surprisingly, Connor had no idea who Cheryl was, all he said when I ask who dropped it off was, “I don’t know, she was thin and pretty.”
Oh, thanks Connor, that describes all my neighbors!
After a little detective work on my part, Cheryl fessed up.
This is Cheryl at the Christmas Crafts Class back in December 2012. On that note – watch for info tomorrow about my upcoming Fall Crafts & Decor Class …
So what was the culinary treasure that Cheryl gifted me with?
There were three of them!
Connor was home … so coincidentally there were three of us.
I ate one, and immediately hid the other two – eventually eating all three.
Connor did not know what was wrapped in the towel he had accepted.
Dave never knew they even existed.
They were mine. All mine. And they were delicious!
Thank you, Cheryl!
September 30, 2013 6 Comments
After not seeing each other for more than three weeks, Peggy and I just had to get together and go out for lunch this past Monday. That’s a long time to not see your BFF!
The day before, I called her to make our lunch plans. Coincidentally, she was having lunch at Pita Jungle, enjoying Coconut Curried Soup w/ Chickpeas, with her daughter, Natalie.
Peggy said, “Linda, I LOVE this soup! You have to taste it, figure out how to make it, and give me the recipe!” I told her that if she didn’t mind going back to Pita Jungle the next day – I’d do my best.
Problem is, the Coconut Curried Soup with Chickpeas is not on the printed or online menus at Pita Jungle. This means there is no description of the soup for me take any of my cues from.
I’ve deciphered restaurant recipes many times before but there’s always been some sort of guide or reference, you know, a description of the dish – besides just the food itself. This was going to be more challenging than I had originally thought.
Monday, I ordered the soup. I ordered nothing else, I wanted all my focus to be on the flavors of that soup. I tasted it and knew some of the ingredients for certain; obviously coconut milk, probably full fat. I’m going to use lite coconut milk for my recipe, feel free to use full fat if you’d rather.
There was most certainly red curry paste, garlic, and ginger … and possibly jalapeño as well.
Next, I spread the vegetables out on the rim of the bowl to see what I could see; I snapped this photo of it – let’s see… red bell pepper, tomato, poblano pepper, parsley, chickpeas, onion, and either orange bell pepper or carrot. The orange-colored pieces were so small that neither Peggy nor I could decide which it was – so I’m going with orange bell pepper since I don’t care for carrots. I’m also adding diced mushrooms, just ’cause I want to.
I’m posting the recipe this morning but I may come back and tweak it after Peggy gets over here and tries it.
Get over here, girl!
If tweaking is done, I’ll put any additions or changes in red print… stay tuned.
Peggy never did make it over to try the soup, but my boys and I decided it was too thick. Add another can of coconut milk or vegetable broth to thin it out to your liking. I used more coconut milk and then needed to add more curry paste as well. I’ve made those changes in the recipe below.
July 25, 2013 4 Comments
The table before dinner…
… and during dinner.
We started with Rosé champagne and a toast to the birthday girl.
Peggy’s brother, Mark, made the first toast – and her brother, Vince, said grace.
As we enjoyed our first course salad – many of the guests toasted sweet Peggy. When Peggy got up to speak… well, there wasn’t a dry eye at the table.
Peggy and her gorgeous kids; clockwise – Peggy, Stevo, Samme, and Natalie.
Quinoa Salad with Baby Greens, Summer Fruit, and Herbs
March 1, 2013 5 Comments
Salt and Pepper.
Peanut Butter and Jelly.
Bread and Butter.
Wine and Cheese.
Milk and Cookies.
Gin and Tonic.
Winter and Soup.
They are made for each other! Each is a perfect match made in heaven.
January 5, 2013 3 Comments
On the second day after Christmas, we had no food left in the house. OK, we had food, but nothing much to make for dinner. All I could scrounge up was the ham bone from HoneyBaked left from Christmas Eve. It had less than a cup of meat left on it.
What to do?
I dug around and found a package of diced pancetta with an expiration date of 12/29/12. Score!
I had a few potatoes, a bell pepper, a chunk of cheddar cheese, and some leftover mushrooms that would soon be going south. Hey, this might constitute a meal, after all!
December 28, 2012 1 Comment
I’m sorry it took so long for me to get this soup posted. It makes great use of the delicious broth that was produced by making John Ash’s fantastic Ginger Chicken.
As much as I love soup, and you know I do, the real payoff from making that chicken was John’s outstanding sandwiches.
Hopefully you’ll find time to make all three recipes. The white meat I have leftover (after making the sandwiches and this soup) will be used to make THESE enchiladas.
Three great meals from 2 chickens, now that’s a good deal!
October 29, 2012 2 Comments