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Archive for the ‘Soup’ Category

Chicken Adobo Soup

I know, I know, another soup. It’s just that time of the year and I love me some leftovers.

Now here is a problem I didn’t anticipate.  I thought that moving to San Francisco would be a wondrous treat perfect for indulging my cooking needs; that I would be furiously sauteeing and braising and roasting my little heart out, barely stopping to breathe before darting out to pick up some more delicious fresh ingredients from the farmer’s market in anticipation of the next great thing to come out of my kitchen. I thought I would be overwhelmed by inspiration and spend my days happily experimenting with new flavors and ingredients. That is, until I started walking around this awesome city where it is unbelievably hard to ignore the riches of good food being offered at restaurants and on street corners alike. And then I found the 7×7 100 Things to Eat in San Francisco Before You Die list, and then the holidays came and all of my relatives were forcing food upon me, and then…well and then it was January 11th and my mom was wondering why I hadn’t posted in over a month. You know how it goes, when you’re out dragging your brother to the local empanada food truck or trying to catch up with the Twittering Crème Brûlée cart in the Mission (yes, such fabulous things do exist) your pots and pans get neglected.

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At first glance this soup might look suspiciously similar to the one posted before it. Pureed, a bit orangey, some green stuff on top. The taste, on the other hand, is very different. The soup represents my first attempt at putting myself out there and making friends with cauliflower. Just like brussel sprouts before him, the cauliflower is one of those vegetables I intuitively stayed clear of for most of my life. Oh cauliflower, how could I have been so wrong about you? So much for listening to your gut.

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Make this soup!

The weatherpeople in the Bay Area always act as if snow is such an anomaly here that a person is likely to only encounter it once or twice in a lifetime of California living. And while we certainly don’t get more than a light dusting (sorry East Coasters, I feel for you…I can’t even imagine what driving would be like on San Francisco hills in slush and snow), I have seen more than a handful of flakes over the years that I’ve been here to know that yes, we can get weather even in California. It is cooold today, and snow has been spotted around the Bay, which makes me extra grateful to have this soup recipe in my arsenal for this time of year.

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Totally tubular!

sweet potato soup 013

Okay, apparently I’ve taken to cheesy blog titles, but really the title reflects my confusion and befuddlement…I’m not really sure what I made today. I thought I was making what sounded like a truly marvelous kale and sweet potato soup from a great blog I’ve been reading, but then I cut into the tubers and discovered that they were almost white on the inside. Wha? I thought sweet potatoes were orangy-yellow. I fear that I may have got yams by mistake. Or maybe I’m just woefully misinformed about what constitutes a sweet potato. Nevertheless, I feel that the title of this post remains accurate on two levels: this soup  does have a root vegetable base, and it is in fact unbelievably good. These are the days that make me glad I don’t go to the grocery store with a list and pick up random things like light coconut milk. I had some kale waiting to be eaten as well and I always have some sort of yam/sweet potato lying around and thus, this star was born.

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Easter feasting with ramps

One of the sucky things about living 3,000 miles away from your family is that there’s something decidedly lacking about major holidays. However, I was able to find the silver lining this year once I chose to have my own Easter feast composed of foods most of the members of my family would be loathe to eat. I have to seize these opportunities when they appear, you know? Usually holiday dinners are a carnivorous affair, with a roasted something as the star of the show and many hearty side dishes as a complement. Delicious, yes, but this year I had ramp-eating to do:

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Isn’t it purdy? Ramps may not be such an attractive word to say, but they make a photogenic meal. I’ll post the soup today, leave the pizza for tomorrow. This recipe is very closely adapted from one I found on Epicurious with a few slight changes. Little known fact (to me at least): ramps are expensive. I couldn’t bring myself to buy enough for the entire pound of ramps the soup recipe called for, so I ended up using more of the cost-effective Vidalia onions to fill in for the rampiness. I don’t think much was lost in flavor, but should you feel extravagant, let me know how it works out!

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