Monday, March 21, 2011

Soupy Sunday: Vegetable and Herb Chowder

This week, as Kurt browsed the soup bible, his heart settled on Vegetable and Herb Chowder, starring, mainly potatoes, red peppers (though the recipe called for yellow) green beans (which the bible called runner beans) and leeks, glorious leeks! My favorite part of preparing soups is, hands down, the softening of the leeks. I love the way my food processor slices them into perfect little ringlets and, even more, I love the way look in the bottom of a pan, sliding around in melted butter. Because I doubled this recipe, there is an unusually large amount of leek in this picture, but it still represents the image I love so much (here, combined with onion, celery, and red pepper).

I also love a recipe that calls for fresh herbs, and this one required two: parsley and thyme. Chopping herbs is delightful, and so is seeing them in the refrigerator every time I open it for the following week!

At the end of cooking, a little milk is supposed to be added, but I had some heavy whipping cream left over from last week's soup and I have very few uses for it otherwise, so I added that instead. It was either the heavy cream or fat free milk, and what flavor does fat free milk add to anything...none. Of course, this changed the appearance of the final product from a clear, yellowy broth to a rich, white broth. I hate white sauces on pasta, but this tasted nothing like that. It was hearty and beautiful, but there was not taste of milk/cream at all. It was perfect.

A little salt and cracked black pepper (does anyone even use ground pepper anymore?!), some parsley on top for good measure, and voila! Fabulous, fabulous soup!

Vegetable and Herb Chowder: A+

PS - Want to know what I was listening to while I prepared this amazing dish? Between Rachmaninoff's Concerto #2 and Paradisi's most famous toccata, I indulged in a few plays of The Gummy Bear song!

Monday, March 14, 2011

Johnny Weir

Every Monday night, after "RuPaul's Drag Race" (one of three shows I watch, not counting "Jeopardy" or "Wheel of Fortune"), "Be Good Johnny Weir" came on and reminded me how much I loved that little diva. 11:30 was past my bedtime so I rarely got to see it but, once or twice, I snuck an extra half hour of wakefulness to indulge in some figure skating fun. These late night reruns are no longer aired on Monday, so the temptation to stay up too late is an issue no more. Tonight, though, Johnny was brought back to my week through an appearance on Drag Race - hoorah!

I remember hating Johnny Weir when I first heard of him because he was too flamboyant for my comfort level. Who the hell was I kidding? That is why I love him now. He does not force flamboyancy for attention, he just is who he is and makes no apologies for himself. He says what he thinks and he wears what he wants. Even when he is being judged (like, in his profession...where the opinions of others actually matter) he still breaks away from traditions and crosses boundaries. Seriously, who else employs this type of costuming and choreography?! Bravo, Johnny - I wish I were as true to myself as you. For now, I will just have to live that part of my life vicariously through you until I regain my inexplicably lost flair.

PS - Awesome job guest judging on Drag Race tonight, Johnny. Way to tell it like it is. I hope you become more of a media personality in the near future. You rock my socks...or....skates.

Sunday, March 13, 2011

Soupy Sunday - Carrot Soup with Ginger

1. I am obsessed with my awesome Cuisinart food processor.
2. I love soup.

Taking these important facts into consideration, I recently decided to use my wonderful soup Bible, "400 Soups" that I found on the clearance cart of Borders (I am partial to Barnes & Noble, but I happened to be in Borders one day and there it was...) to make a different soup every Sunday...or at least on as many Sundays as I could.

So far, so good!

Today, as I was garnishing my third Soupy Sunday creation, I decided to document the endeavor. So, I present to you, my Soup #3, Carrot Soup with Ginger!

I forget the location of my first encounter with carrot soup, but I have never forgotten how delicious it was. If only I had known how easy it was to prepare, I would have started making it a long time ago! All it takes is a potato, an onion, a celery stick, lots of carrots, ginger root, some chicken broth, heavy whipping cream, and a pinch of nutmeg. And the entire operation takes less than 40 minutes if you are a proficient chopper or use the food processor to do all the initial chopping!

I added some basil to the garnish just for color. I know a soup garnish is often a presentation of the main ingredients, but not this time. There is, however, some sliced ginger in the garnish, but it wanted to sink into the soup rather quickly so I had to convince it to lay on the basil without drowning that along with it. A little sprinkling of coarsely cracked black pepper and voila! Carrot Soup with Ginger is ready to eat!

Carrot Soup with Ginger: A