It's gonna be another one of those
days.
Because I have to be at work in a few
minutes, then give a tour at 11, then go back to work for a bit, then
head out to Art Van for a 4pm live broadcast, I don't have any time
to write a blog for today. Yes, I know I'm a horrid human being.
No, there doesn't seem to be anything I can do about it, at least
today. So I'm gonna leave you with something from four and a half
years ago, a recipe you might wanna try should you have some time
this weekend to play in the kitchen.
With that, I'm off. Something new and
unhurried Monday. I promise!
*****
(as originally posted October 1st,
2013)
You know what? I have two things to
talk about today, soup and chipmunks, and I don’t know which to
discuss. So I’m gonna flip a coin.
No, really. I actually have a quarter
in my hand as I type this, and I’m gonna flip it. If it’s heads,
I talk soup. If it’s tails, I talk chipmunks. You ready?
(drum roll, please)
Heads it is. So today we’re talking
soup. And don’t worry; we’ll get to the chipmunks tomorrow.
Anyway, we’re talking soup today
because I occasionally write in here about baking or cooking things,
and when I do several of you ask for recipes. So that’s why we’re
talking soup today. One of Loraine’s co-workers had grown a bunch
of kale in her backyard garden and gave my dear wife a bag of it.
Since I’ve never made anything with kale before (although I have
eaten it) we decided to try something simple, and make a soup with
it. And you know what?
I think it turned out pretty well.
Chop up a cup of carrots and a cup of
celery, and throw ‘em in a dutch oven with a couple tablespoons of
olive oil. If you want, toss some onion in there, too, and cook
until tender. While that’s cooking, cut the kale leaves off the
stems, and then cut the leaves into smaller pieces. When the carrots
are tender, toss the kale and three cups of stock into the dutch oven
and bring to a boil. When it starts boiling, turn the burner off,
cover the pan, and let it simmer for three minutes.
Once done simmering, toss a can of
black beans, a can of cannelli beans, and a can of white corn in with
all the other stuff. Also take another cup of stock and another can
of cannelli beans and pulverize them in a food processor. Toss that
in the dutch oven, as well, and bring it all to a boil. When it’s
boiling, turn the burner off and let the soup sit there, adding half
a cup of red white, some cracked black pepper, and, oh, a teaspoon or
so of crushed rosemary. Let it sit for five minutes, then ladle it
out and enjoy.
Like I said, I’ve never eaten kale as
part of a soup before, but I think it mixed quite well with
everything else we threw in there. I don’t see any reason why you
couldn’t use any other beans instead of the black and cannelli;
those were just the kinds we had lying around. I’m sure garbanzo
beans would work as well, too. And it makes a lot--we each had a
couple of bowlfuls, and there’s still enough for leftovers tonight.
So there you go. . .you wanted a
recipe? You got a recipe! Do with it what you will. And make sure
you come back tomorrow, because even though they lost the coin toss
today, I WILL be discussing chipmunks then!
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