Browsing Category: Eating In

Spanish Bread & Garlic Soup

(October Week 5 Trial)
I banked this Spanish Bread & Garlic Soup recipe in my Evernote recipe folder last April waiting for the right day, which apparently meant in the Fall, when I’m in the mood for soup. Having to watch the video for the actual instructions behind ingredients -including turning the heat up and down a bunch- may have had something to do with it.

I started with the prescribed ingredients, including some home made chicken stock from a Sunday a few weeks ago:

Ze Ingredientz
Ze Ingredientz

Baked the bread at 350 for 15 minutes and forgot to include olive oil, sliced tons of garlic thin by hand (my amateur area of expertise!), sauteed it, then sauteed the ham..

bread, garlic, garlic, garlic, ham, olive oil
bread, garlic, garlic, garlic, ham, olive oil

Added the bread to the mix, and paprika..

emphasis on the BREAD and garlic soup

Brought it to a boil, salted, peppered and cayenned it to taste, and popped in a couple eggs* in to poach on low covered,

ooh, steamy
ooh, steamy

Voila! Bread and garlic soup!

Spanish bread & garlic soup
Spanish bread & garlic soup

This week’s trial recipe ratings:
novelty: 4 of 5 stars
likelihood of repeat: 75%
My test audience of one mentioned it was a little carby, and I have to agree. I was not expecting quite so much bread-to-garlic substance ratio. I think I’ll probably make this on a lazy weekend for half the portion size, and possibly when I’m the only one home. It’s definitely a good recipe for a low budget if you have some stale bread lying around, paprika, broth and garlic.

*Let’s just pretend the first egg was not lost to the bready, soupy abyss and got overcooked, and that this perfect, just-runny egg in the picture was the only final product.

Addendum: Four days later and I finally finished the leftovers, what was I thinking on those giant portions! A tasty poached egg with a just-runny yolk definitely makes the flavor right in this soup, which I found hard to replicate via microwave egg poaching at work (yolk gets cooked too fast too evenly). I may try this poached egg addition to some other soups too.

Jerusalem Artichokes (a.k.a. fartichokes)

(October Week 4 Trial Ingredient)

Jerusalem Artichokes - peeled them to try and reduce potential flatulence
Jerusalem Artichokes – peeled them to try and reduce potential flatulence

Congrats, folks, it’s a two-fer this week, for the inaugural postings of this blog.

I bought some jerusalem artichokes (a.k.a. sunchokes)* at the Farmer’s Market near my work. Never had them before. Despite the internet’s warnings when I was looking up recipes (after I bought them) that these suckers were also known as ‘fartichokes,’ I plowed on.

To brighten the dish, I also got some golden beets, roasted them together with some red onions at 400 for around 30-40 minutes.

roasted jerusalem artichokes, golden beets and red onions
roasted jerusalem artichokes, golden beets and red onions
roasted veggies on spring mix salad
roasted veggies on spring mix salad

This week’s trial recipe ratings:
novelty: 2 of 5 stars
likelihood of repeat: 2%.
Like, maybe if zombies attack and it’s the only thing to eat (I’d probably mistake it for ginger out in the field anyway). The rommate was not a fan, and only found it worth a politeness bite.

I wouldn’t avoid it if it were in a dish with other food I liked at a restaurant, but the architecture of its shape made it hard to clean, the flavor was no so remarkable, and I just love potatoes more.

Have you made these before? Got a recipe/prep style for it that you think will change my mind? Let me know.

*The etymology of the name was pretty interesting, though..

 

11/14/13 Update
: my spouse Kris finally got a look at this blog, and he disagrees that this tragic experiment should have made the cut to the blog at all. Star rating for novelty downgraded to two.