When you're cooking Turkey, one thing you can work on immediately (and then freeze) is your stock. This may seem boring, but stock is the backbone of many Thanksgiving dishes, most notably stuffing and gravy.
Tagged With soup
Allegedly, there’s no wrong way to make a pot of puréed vegetable soup. But I dunno — have you ever made a really bad batch? At its worst, it’s truly unsalvageable; a bland, watery disaster that no amount of clever seasoning and full-fat dairy can help.
Frozen peas add a pop of sweetness and colour to all sorts of dishes, but I particularly appreciate them in rich soups and stews. Their bright flavour offers a bit of vegetal respite from meaty and creamy flavours and — if you add them right at the end — they can help cool your soup down to a reasonable, less painful temperature.
If you ever have an excess of zucchini or tomatoes and don't know what to do with them, don't panic. There are plenty of options, and a good gazpacho is definitely one of them. It’s a delicious, no-heat-required way to obliterate a ton of produce and you don’t even need a recipe, just a few pantry items, a blender of some sort and a little faith.
For the uninitiated, this is chicken and rice soup with a hint of lemon and dill. For those in the know, this is the good stuff. This is the stuff I wasn't allowed to make during my time in the Greek restaurant, because it's the kind of thing only a mother's touch can truly perfect. I am, however, one persistent mother, and got to learnin', though I will admit it's a bit complicated.
Eating is a sensory experience, and sometimes it’s a good idea to re-set your senses. Maybe you’ve been eating too many aggressively flavourful foods, maybe your stomach is iffy due to illness (or indulgence), or maybe you just don’t feel like doing. In any case, a bowl of soupy, falling-apart, porridge-like rice is what you need.
Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as casserole creations. It’s been a while since we’ve casseroled together, and this split pea soup situation is truly a return to form.
A good chicken stock is more than chicken-flavored water. Though you should aim for your stock to be flavorful, a good one should also be rich and mouth-coating, with a body that just won't quit. This, my friends, is why you should make your stock with chicken feet.
Video: If you're a reader of Eating Trash With Claire the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious - you should get excited, because it's now a video series. First up, I show you how to make a delicious, flavour-packed stock out of scraps, shells, and other "trash" that is actually treasure. Enjoy!
Stock is the backbone of so many recipes. Whether it's used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it isn't hard to make, there are a few tweaks you can make to ensure yours is a rich and tasty stock that's anything but watery.