tag:blogger.com,1999:blog-29967250669014682872024-03-19T05:14:08.987-07:00Soup! There It Is.Anonymoushttp://www.blogger.com/profile/01881677559560118882noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2996725066901468287.post-37547362309867275212014-06-18T15:29:00.003-07:002014-06-19T12:16:09.948-07:00Moving to WordPress!<br />
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<span style="font-family: Georgia, Times New Roman, serif;">I've gone to the darkside.... find all posts now at <a href="http://www.soupthereitisblog.com/" target="_blank">www.soupthereitisblog.com </a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">(Still working out the kinks so bear with me!)</span>Anonymoushttp://www.blogger.com/profile/01881677559560118882noreply@blogger.com0tag:blogger.com,1999:blog-2996725066901468287.post-77753166371976749852014-05-26T19:30:00.001-07:002014-05-26T19:36:14.803-07:00REALLY Spicy Chorizo Kale & Sweet Potato Soup<div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">So today's soup is one of my time favorites to make. I don't think I've ever made it the same way twice, but the most important staples here I would say would be the chorizo, kale & sweet potato (as indicated by the title). So if you remember anything about this recipe, just remember those three guys and I'm sure it'll all come together for you somehow. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Feeling like any good yuppie, I went to Trader Joe's for all my ingredients. If your local Trader Joe's is anything like the one we have here in Philadelphia, it can be a jarring and stressful experience. You can't just waltz in there and take your time deciding on ingredients because then you'll most likely get hip checked or be on the receiving end of some serious sighs and eye rolls.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">So either be prepared and mentally map out your path before you get there or be like me and blindly throw things into your cart that sound reasonable by both description and price. Here's what I walked away with for the soup: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsbDkvo5dWXeZeu1ycQ57I7VWLOk150KOJ3oltA-mjVQQzvmAg-jYfv2FlTs7d0Na-DxH-fyehFLTvyXx6z5S3GxOR2OHY-r_wyL_6zMThuvF4iGHjyzMxWLJJHJm3PUGXoDydBdit_4/s1600/1397428146.374910.IMG_4800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="ingredient for chorizo kale & sweet potato soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsbDkvo5dWXeZeu1ycQ57I7VWLOk150KOJ3oltA-mjVQQzvmAg-jYfv2FlTs7d0Na-DxH-fyehFLTvyXx6z5S3GxOR2OHY-r_wyL_6zMThuvF4iGHjyzMxWLJJHJm3PUGXoDydBdit_4/s1600/1397428146.374910.IMG_4800.JPG" height="300" title="" width="400" /></span></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients (please don't add a cat):</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 Chorizo sausages </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tuscan Kale </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sweet potato (chopped into bite size pieces)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Carton of chicken broth </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 zucchini (cut into half circles)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Red bell pepper (chopped)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Garlic</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Onion</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Shallots</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">A bag of frozen roasted corn </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Asiago cheese </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sage</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Rosemary </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Roasted cayenne pepper </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lemon </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Red pepper flakes </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dried red pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Caraway seeds </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Homemade Croutons </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- French bread</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Cook: </span></b><br />
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Preheat the oven to about 350 degrees and cut your loaf into cubes and throw some olive oil and salt in there. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Let sit for about 15 minutes or until they look pretty crispy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwy9dwTJG6JJSWeXn-BhLsOU3-5aCnOh9Rit0kdIU6rEW5efsfzzFocSZSsxlf2U72_aVQqCb-PPuo0RGCzh6-DgBWD6-fLnVkyjnDBRpTj1W5LFDvaAPXFDVwLJQqWfExLLsSBUpBkw/s1600/1397428144.628010.IMG_4808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="french bread croutons" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwy9dwTJG6JJSWeXn-BhLsOU3-5aCnOh9Rit0kdIU6rEW5efsfzzFocSZSsxlf2U72_aVQqCb-PPuo0RGCzh6-DgBWD6-fLnVkyjnDBRpTj1W5LFDvaAPXFDVwLJQqWfExLLsSBUpBkw/s1600/1397428144.628010.IMG_4808.JPG" height="400" title="" width="300" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prepare the chorizo:</b> </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Take the layer of skin that makes the chorizo into links and then cut them up into bite size pieces. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Also chop up some of your sage & rosemary so that it's ready to add in with the chorizo. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Mince your garlic and chop your onion and shallots. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add a little oil to your deep pot and then cook until onion & shallots are translucent</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Throw in the chorizo, sage & rosemary.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Do you when it comes to this part, but I usually like to go a little crazy with dashes of all the spices listed. Just do whatever feels right to you. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-jB2MuQSNUD_H42Ku6VB2p1gehnA-nPoHuzY03PAc95uVawz9RCMjGItcXFH-S4q2GOQX_I4myi18HdIBtlZhRclRwI9uU9IcqtMZVn_7yAIsc01am-RJ57bFgB-zgISWaqQHAwQMLY/s1600/1397428149.699537.IMG_4802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="cooking chorizo soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-jB2MuQSNUD_H42Ku6VB2p1gehnA-nPoHuzY03PAc95uVawz9RCMjGItcXFH-S4q2GOQX_I4myi18HdIBtlZhRclRwI9uU9IcqtMZVn_7yAIsc01am-RJ57bFgB-zgISWaqQHAwQMLY/s1600/1397428149.699537.IMG_4802.JPG" height="300" title="" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After the sausage looks about halfway cooked, throw in your corn, zucchini, red bell pepper and your sweet potatoes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Okay now stop for a moment and take a quick sniff. How freaking good is this shit starting to smell. So good. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Alright, so when the zucchini looks about cooked then I'd add in your broth. Bring the broth to a boil and let it simmer for about 20-30 minutes and add in the kale. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim2Yaq38WG-Ymr-KIax9s9LIm8bklXysSYQF0kAdPFkT4nRcZZ7qcAcXRGqqPr9Gd8lDfguvhTktkD3e1fbI64cFTTcJGY9QzSpS1MlKy2vJVRUKjAMZpI_ovSdULzGnbXHWcdAKrnmk/s1600/1397428151.351742.IMG_4804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim2Yaq38WG-Ymr-KIax9s9LIm8bklXysSYQF0kAdPFkT4nRcZZ7qcAcXRGqqPr9Gd8lDfguvhTktkD3e1fbI64cFTTcJGY9QzSpS1MlKy2vJVRUKjAMZpI_ovSdULzGnbXHWcdAKrnmk/s1600/1397428151.351742.IMG_4804.JPG" height="400" width="300" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once the sweet potatoes are cooked to soft, squeeze a little lemon juice in there and give it another stir. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Hopefully you didn't forget about those croutons in the oven because this is where they come in. Garnish with croutons & some grated asiago cheese and chow down! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHpbSXLh-LuzmKWM71UN3JPu60ByOG-wMNPfhjVqXBaiHuza5PoxuoZt3DJtmsK8kted1LpX5ZcreK1t8MWltp0DqS1LiYBSo3ZDubc2w3vtffCiTNaplLSdTkcJIFhlxWbNyhuq5QP8/s1600/1397428142.774555.IMG_4813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="spicy chorizo, kale & sweet potato soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHpbSXLh-LuzmKWM71UN3JPu60ByOG-wMNPfhjVqXBaiHuza5PoxuoZt3DJtmsK8kted1LpX5ZcreK1t8MWltp0DqS1LiYBSo3ZDubc2w3vtffCiTNaplLSdTkcJIFhlxWbNyhuq5QP8/s1600/1397428142.774555.IMG_4813.JPG" height="400" title="" width="300" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So I'm not quite sure what it was for this batch of soup, but we were SWEATING from eating it. If you're not a big spice person I would definitely be careful with the spices. Either the Trader Joe's chorizo we got wasn't playing around or I went a little too loco with all the spices I blindly added at the beginning; regardless this was us at dinner: </span><br />
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<a href="http://s3-ec.buzzfed.com/static/2014-04/enhanced/webdr05/16/16/anigif_enhanced-23381-1397680710-23.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="little boy eating something too spicy gif" border="0" src="http://s3-ec.buzzfed.com/static/2014-04/enhanced/webdr05/16/16/anigif_enhanced-23381-1397680710-23.gif" height="233" title="" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fire in my mouth aside, this is still one of my all time favorite and very hearty soups!</span><br />
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Anonymoushttp://www.blogger.com/profile/01881677559560118882noreply@blogger.com0tag:blogger.com,1999:blog-2996725066901468287.post-74670887049055748142014-05-04T16:43:00.003-07:002014-05-05T05:57:17.998-07:00Red Seafood Stew with Chorizo & Potato<br />
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<span style="font-family: Georgia, Times New Roman, serif;">A few weeks ago I went out to eat at <a href="http://www.devilsalleybarandgrill.com/" target="_blank">Devil's Alley</a> in Center City for with my boyfriend. It's a pretty nice spot in right around the Rittenhouse area that would be a cute date night or after work dinner spot. Whoever the bartender was that night made us some pretty spectacular Manhattans as well. I know they were spectacular because I was slightly tossed after my first glass...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHd3lyaf-R7kiHHJF9wOanFmq3xE5RhyphenhyphenKnXU8OdxNGIqPOV7QCPgts0wk1QEIvlfebyOxjTAK7WiOqyT0-s-gzbjLObKFhH1vxppSWyzgd4J6YEUnKS_rKIsRBl2ixQMmXU4MogqoEl0/s1600/enhanced-buzz-12637-1371655256-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHd3lyaf-R7kiHHJF9wOanFmq3xE5RhyphenhyphenKnXU8OdxNGIqPOV7QCPgts0wk1QEIvlfebyOxjTAK7WiOqyT0-s-gzbjLObKFhH1vxppSWyzgd4J6YEUnKS_rKIsRBl2ixQMmXU4MogqoEl0/s1600/enhanced-buzz-12637-1371655256-2.jpg" height="184" width="320" /></a></div>
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<span style="font-size: xx-small;"><i>via<a href="http://www.buzzfeed.com/ariellecalderon/things-that-seem-like-a-good-idea-when-youre-drunk" target="_blank"> Buzzfeed</a></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But I digress. The main event of my meal was hands down the mussels I had that were cooked in some savory red sauce with chorizo and peppers. I got a little crazy in the grocery store trying to think about how I could recreate the dish and make it my own and started blindly adding items to my cart that I thought were or should have been in the dish... </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXx6Tm3Aj9YVxt0hwBG4KHTnnXFr4_jbb1PIy-OUjWeMIbLmQenPHZtq3xPvjynoOrxGdMyh-XxH7nPGQXDoFqIffB4xf_1ScVNA41q2vtsBJNFz3Y4Z0mOlc-Silq-0p63KT-PXClzWs/s1600/1399245119.123970.IMG_4927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXx6Tm3Aj9YVxt0hwBG4KHTnnXFr4_jbb1PIy-OUjWeMIbLmQenPHZtq3xPvjynoOrxGdMyh-XxH7nPGQXDoFqIffB4xf_1ScVNA41q2vtsBJNFz3Y4Z0mOlc-Silq-0p63KT-PXClzWs/s1600/1399245119.123970.IMG_4927.JPG" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The basics:</span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;"> Mussels</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> Chorizo</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> Cod</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> Yellow onion</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> Russet potato</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> campari tomatoes (4-5)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Vegetable stock</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 can of crushed tomatoes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">garlic</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">scallions</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">roasted paprika</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">garlic</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">red curry paste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">red wine vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> evoo</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">fresh parsley</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">gruyere cheese</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">dry white wine</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">lemon juice</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Prep:</span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">Chop up your onion</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Chop up your onion</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Chop up the white parts of about 6 scallions</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Chop up your campari tomatoes into quarter chunks</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cut 2 chorizo links into chunks</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Rinse off your mussels and then make sure it throw away any open shells or guys that just look a little too funky.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cut 1-2 russet potatoes also into chunks</span></li>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Cook:</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Heat up some oil in your pot and add the garlic, onions & scallions and cook until translucent.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Add in your potatoes, chorizo & red curry paste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> This is where I got a little crazy and started just blindly chopping and adding things in. I'm pretty sure I added in:</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"> paprika</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> chopped parsley</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> red wine vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> dry white wine</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">A few scoops of your crushed tomatoes (depending on how thick you want your broth to be)</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">-After the chorizo looked decently cooked through I added in about half of the vegetable stock and let it come to a boil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-Then I added in my mussels and cod</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-Once all the mussels have opened, I added the other half of the vegetable stock and then scooped in some extra spoonfuls of crushed tomatoes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">-Let it simmer for about 20-25 minutes and wait for the potatoes to cook through</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-Pull out a piece of potato, pop it in your mouth, spit it out across the kitchen, and then cry about getting a blister on the roof of your mouth. (Alternative step here would be to see if potato cuts easily with a knife...)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-When your potatoes are nice & cooked, grate some cheese and serve!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/01881677559560118882noreply@blogger.com0tag:blogger.com,1999:blog-2996725066901468287.post-59818572605725724282014-03-24T18:31:00.003-07:002014-03-24T18:31:58.035-07:00Chicken Noodle Soup, Chicken Noodle Soup, Chicken Noodle Soup (With A Soda on the Side)<div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Now Let It Rain....And Clear It Out</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaenUKs-FC3Tnnu814Zp8RjnWXncS8zdsrVYV8MqpEiGndAp5ZP0PMZpFzESeSalVhCU-MTxJAWrP1HDFgSPGp_G-oN7UaNyfGVIGKM_YF3ffnI1_Z_Ns6JoDXGc-oYsdN-1a2d_hgojo/s1600/1395709800.713589.IMG_4523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaenUKs-FC3Tnnu814Zp8RjnWXncS8zdsrVYV8MqpEiGndAp5ZP0PMZpFzESeSalVhCU-MTxJAWrP1HDFgSPGp_G-oN7UaNyfGVIGKM_YF3ffnI1_Z_Ns6JoDXGc-oYsdN-1a2d_hgojo/s1600/1395709800.713589.IMG_4523.JPG" height="320" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For those of you who have no idea what I'm referring to by the title of this post, I give you Webstar's & Young B's "Chicken Noodle Soup" (2006).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/sFav9P54JUA?feature=player_embedded' frameborder='0'></iframe></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Awww yeah, chicken noodle soup! Always a crowd pleaser in my books. I used to make this for my guy friends in college to give me something to do on football Sundays and practice my recipe. Since I was feeding a group of 22 year old boys, my soups took hearty to another level. These boys could barely handle second helpings. (I'm pretty sure this is because it was <i>that</i> good...but then again maybe they didn't want to hurt my feelings.) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In any case, I now feel pretty confident about this recipe. So I'm not saying this will blow your grandma's recipe out of the water, but it might give her a little run for her bingo money...</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Classic Chicken Noodle Soup</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_t0igyjC4JbOG8KjdcsTTgofA8_iKrCulaOPzUJiANvDRnKsfXejDCVjSQ20_nQT25_nE-wwV-tZBUR4jGVWZdJZwldRe0PLEJpAUZhKMOMfd_Hfo9hBJMcZ2lY3w9xa1O4y4oAy25E/s1600/1395709460.824457.IMG_4517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_t0igyjC4JbOG8KjdcsTTgofA8_iKrCulaOPzUJiANvDRnKsfXejDCVjSQ20_nQT25_nE-wwV-tZBUR4jGVWZdJZwldRe0PLEJpAUZhKMOMfd_Hfo9hBJMcZ2lY3w9xa1O4y4oAy25E/s1600/1395709460.824457.IMG_4517.JPG" height="320" width="320" /></span></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">8 cups of chicken stock </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">white egg noodles</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 whole chicken breast (on the bone if you can -- i think it tastes better! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 stalks of celery </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 parsnip</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large carrot </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 shallot</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cloves of garlic</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">allspice </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">caraway seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 sprig of thyme</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 leaves of sage </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 bay leaves </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">salt </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">parsley flakes </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">dried chili red peppers </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">chicken base (or bouillon cubes)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">gruyere cheese (or another favorite stinky one)</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Prep:</span></b><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Combine chicken broth and the chicken (Cut into chunks) with the bone and bring to boil. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cover and reduce heat to a lil' simma for about 20-30 minutes. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">At this time you can go ahead and chop and cut up all your veggies. </span></li>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Cook:</span></b></div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Use a spoon to skim out the fat from the chicken & broth. (This step always seems to be a lot easier said than done - so just do your best.) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Use tongs and place the chicken aside to cool for a while.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Reduce the broth to a simmer and then load in your cut celery, shallots, parsnip & carrot. </span></li>
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<li><span style="font-family: Georgia, Times New Roman, serif;">I usually take a taste test of the broth at this point and add a spoon of chicken base or a bouillon cube if needed. </span></li>
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<li><span style="font-family: Georgia, Times New Roman, serif;">At this point the chicken should be cool enough so remove the excess fat, skin & bones and chop into bite size pieces. </span></li>
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<li><span style="font-family: Georgia, Times New Roman, serif;">*I usually prefer to shred the chicken with my hands rather than chop it up with a knife. </span></li>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Add the chicken into the soup with a few dashes of salt and pepper with the minced garlic. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook these guys up for about 10 minutes then add in a few dashes of caraway, bay leaves, all spice, thyme parsley and sage. (I go a little herb crazy sometimes) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">I like my soups with a little kick to them so this is where I chop up the dried red peppers and add them in. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bring it all to a boil and then add in your lil' egg noodles. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">At this point I kind of make it up every time and add extra dashes of all of the above based on preference and finish it all off with some fresh squeezed lemon juice. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once the noodles are cooked, remove from heat. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Shred up some of your favorite stinky cheese and let it melt on the top. </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Now enjoy your chicken noodle soup, chicken noodle soup and your soda on the side (optional).</span></div>
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Anonymoushttp://www.blogger.com/profile/01881677559560118882noreply@blogger.com0tag:blogger.com,1999:blog-2996725066901468287.post-48468154725437761432014-03-02T20:44:00.001-08:002014-03-24T18:32:13.824-07:00A Belated Homage to Sochi - Borscht with Veal<span style="font-family: Georgia, Times New Roman, serif;">Initially this was supposed to be posted during the Olympics, but inevitably I was a little late to the "games". I actually missed just about all of the Olympics this year. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Except for the amount of fierce Johnny Weir brought: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-lxvx8efos9BsDZOwRUWfPtTLXBxzqP_lFiVpMTpr0VT0bI0XwYx7Bh8TDNXsNGcc2X5q7S3cAcAwMI9CRCcvbUk7IBB3aoIzlQIvaYW2EVmt7A2neATkf2G6Zn3VK20_G7d2tIFwaQ/s1600/enhanced-9514-1393266712-25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-lxvx8efos9BsDZOwRUWfPtTLXBxzqP_lFiVpMTpr0VT0bI0XwYx7Bh8TDNXsNGcc2X5q7S3cAcAwMI9CRCcvbUk7IBB3aoIzlQIvaYW2EVmt7A2neATkf2G6Zn3VK20_G7d2tIFwaQ/s1600/enhanced-9514-1393266712-25.jpg" height="320" width="318" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So despite my lack for patriotic spectatorship, I was able to get inspired to make some pretty delicious soup that would make you feel like an Olympian. </span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">BORSCHT with Veal</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjyOSr1BYRiv9NLXoVsdPCc8g-hAyKkQ2vw60ZwkdT8HTv9gI9FJgQF3UXW73FLkal-BLXelZvUnjn8f2D6do9tojCaHnpFoc1RC6N0izJJAiCHi9iEOqT6h4qqlOwrR5pXoQF01ZBF0/s1600/borscht+olympic+rings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjyOSr1BYRiv9NLXoVsdPCc8g-hAyKkQ2vw60ZwkdT8HTv9gI9FJgQF3UXW73FLkal-BLXelZvUnjn8f2D6do9tojCaHnpFoc1RC6N0izJJAiCHi9iEOqT6h4qqlOwrR5pXoQF01ZBF0/s1600/borscht+olympic+rings.jpg" height="240" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Since I chose borscht specifically for the theme, I was at a loss for where to start. My go-to recipe database is always <a href="http://www.epicurious.com/" target="_blank">Epicurious</a>. The recipe I used is based off of a recipe by Noah & Rae Bernamoff from <a href="http://astore.amazon.com/epistore-20/detail/030795448X" target="_blank">The Mile End Cookbook</a>. I added veal because I'm a carnivorous lady. </span><br />
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All in all I'd say it was a pretty easy recipe. The total cook time was probably about 2 1/2 hours with the bulk of that time being waiting for stock to stew. After that it was easy-peasy. For me, the hardest part of the recipe was making the Olympic rings out of the onion, cabbage, beet, dill & tomato. </span><br />
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You can find the original recipe <a href="http://www.epicurious.com/recipes/food/views/Borscht-51115600" target="_blank">here</a>.</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Beet Stock: </span></b><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">6 cups of water </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 onion - chop it up (I used a red onion) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 carrot, peeled & grated (or chopped into a million tiny little pieces like I did because my grater is crap) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 medium sized beets - peeled & grated</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tomatoes - chopped (I used plum tomatoes) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 stalks of celery trimmed & chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 whole allspice berries </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 fresh bay leafs (leaves?) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 or 3 sprigs of parsley (I used dry parsley flakes) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 or 3 sprigs of dill finely chopped </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 sprigs of thyme - 1 finely chopped the other whole (no rhyme or reason there that's just what I did) </span></li>
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<b><span style="font-family: Georgia, Times New Roman, serif;">For The Soup: </span></b><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">1 table spoon EVOO</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 bunch of kale, thick stems removed & cut into ribbons </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 pound of veal - cut into chunks</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 carrot grated (again, or just chopped into tiny pieces like I did) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 head of cabbage (I used red cabbage solely because I liked the color better) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">salt & pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Juice from a lemon (for serving) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Creme Fraiche ( I abstained from the creme fraiche -- my stomach doesn't quite tolerate the lactose) </span></li>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Prep: </span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine all the stock ingredients in a large pot and bring to a boil. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One thing worth mentioning that the Epicurious recipe kind of glided over was the massacre that would take place in your kitchen in the process of grating a beet. Definitely easier said than done I'd say. Honestly if you've just done your nails or something, I'd just chop the beets up into smaller pieces and add about a half a cup of canned beet juice in. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After you've brought the stock to a boil, reduce the heat and let it simmer with the lid on for about 2 hours. Go watch 2 episodes of Law & Order on Netflix and come back and give it a stir whenever there's a new suspect introduced (or just every 15 minutes or so). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When the stock isn't at scalding hot levels, strain the broth through a fine mesh sieve, pressing down on the mixture to extract all the liquid. <b>OR</b> if you're like me and don't own a mesh sieve, use a colander and do your best to complete the former step without spilling hot beet juice all over your cardigan. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The Epicurious recipe mentions that the broth itself (without any of the solids) can be stored in the refrigerator for up to a week. Honestly, I don't really understand why you would be storing the broth when you're about two steps away from completing the dish-- but it's your soup not mine so do what you want with that little tidbit. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Making the Borscht all Borschty: </span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the oil into a large pot (probably the same one you just used); place it over medium heat and cook the veal. I minced an extra clove of garlic and added a another sprig of thyme just for flavor. After a few minutes, add the kale, carrot & cabbage. Stir them up and cook them until they're about al dente. Take the broth and pour it into the pot while stirring. Add salt & pepper to taste and add the lemon juice. Cook until veal is thoroughly cooked (duh). Serve it while it's pipin' hot and add your dollop of creme fraiche if that's your thing. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I don't know about you but, I still can't take creme fraiche seriously because of: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Maybe that's just me. Creme fraiche or no creme fraiche, accompany your soup with some red wine & you're eating like an Olympian! Or something. </span></div>
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Anonymoushttp://www.blogger.com/profile/01881677559560118882noreply@blogger.com0tag:blogger.com,1999:blog-2996725066901468287.post-5343123725392900282014-02-27T15:46:00.001-08:002014-03-03T08:13:55.046-08:00Welcome To The Souper Dome<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hey All. Welcome! So this is my very first food blog. Actually, my very first blog ever. Unless we can count the angst-filled hours where I poured my heart out on my Xanga back in 2004-2006. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Yeah. Let's actually not count those years.</span><br />
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So to keep it simple; I like eating and cooking soup. When it comes to liquid meals, the possibilities are pretty endless.</span><br />
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I am not a foodie. I am not an organic purist. I won't break my bank on over-priced produce, but I also don't skimp on quality. I find a lot of my recipes online. Then usually just flip it and reverse them with my own impulsive additions. I burn things sometimes. My knife strokes have a mind of their own. This won't always be pretty. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm not always a great cook but I'm usually bumping to some good tunes and will always find my hunger satiated when I'm done. So let's eat some soup! </span></div>
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