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fall soup #1

By on Oct 25, 2010 in experimenting, soup | 1 comment

Soup, soup, more soup. A steaming bowl clutched between chilled hands is one of the finer pleasures of the cooling weather. Tonight the body craves greens. The mind craves emptying the fridge. Salty red bacon, creamy white potatoes, emerald kale, deep velvety beef stock, musky black pepper. Each flavor asserting itself, no single part allowing the other to be dominant.  Fall soup #1. 4 slices bacon, cut into 1/2″ pieces 1 Tbsp. olive oil 1/2 large sweet onion, cut into small dice 1 large russet potato, scrubbed, cut into 1/2″ dice 1 bunch green kale, roughly chopped 4 c. beef broth 1 1/2 c. chicken broth 1 tsp. bruised black peppercorns 1 bay leaf 1 rosemary sprig splash of Worcestershire sauce Cook bacon in the bottom of a heavy bottomed soup pot until the fat has rendered and you have crispy bacon bits. Remove bacon, drain rest of fat out of pan. Add olive oil, heat...

fall bean soup

By on Oct 16, 2010 in dinner, soup | 0 comments

The temperature drops, saps slows in the trees, bears begin to ready themselves for a long slumber… fall is here and everything slows down. A luscious hunk of bacon is cut into large chunks and thrown into the heavy enameled cast iron pot. Slowly it begins to release its fat, letting loose that tantalizingly sharp and salty smell that no human seems to be able to resist. A diced pile of the classic carrot, celery, and onion is thrown into the mix. A bit of garlic jumps in, eager to join the fray. The Maillard reaction is in full effect, and the deeply embedded sugars in the veggies being coaxed out and cooking to a deep caramely brown. As the vegetables soften, a giant bowl of white beans soaked all day in cold water and salt gets rinsed over and over again. The beans, temporarily freed from their watery confines, are thrown into the steaming pot. Their freedom is brief. Water...