Text 23891, 75 rader
Skriven 2015-02-11 00:39:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23854 av Jim Weller (1:123/140)
Ärende: Strainers
=================
 -=> On 02-09-15  22:12,  Jim Weller <=-
 -=> spoke to Dale Shipp about Beef prices <=-

 DS> If I am making soup and want to include uneatable things in the
 DS> cooking, I will tie them up in a wrapper of cheese cloth.

 JW> I tend to use a strainer at the end instead.

That works if you want to strain everything out, such as when we stew
chicken bones, skin and veggie scraps to make our chicken broth.  But
when I make my gumbo, I have veggies in the mix that I want to leave
there and so I put the skin and bones from the smoked chicken into a
cheesecloth wrapper.  They can thus give up their goodness to the gumbo
and be easily lifted out of the finished product.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Vegetable Soup
 Categories: Soup, Appetizer, Lunch, Vegetable, Mark's
      Yield: 8 servings
 
MMMMM----------------------------SOUP---------------------------------
      1    3" cinnamon stick
      6    Cloves
      4    Black cardamom pods
      1 ts Black peppercorns
      2    Garlic cloves, chopped
      1    2" piece ginger, grated
      1 md Onion, coarsely chopped
      1 c  Potatoes, cubed
      1 c  Carrots, diced
    1/2 c  Green bell pepper
      6 c  Stock

MMMMM-------------------------SEASONING------------------------------
      1 tb Olive oil
  1 1/2 ts Black mustard seeds
      1 ts Cumin seeds, whole
      1    Dried red chile, chopped
           Salt
      2 tb Cilantro, chopped
 
  Using a mortar & pestle, crush the cinnamon stick, cloves, cardamom
  pods & peppercorns.  Set aside.  In a soup pot, combine all the soup
  ingredients with the crushed spices.  Bring to a boil, reduce the
  heat & simmer, covered, until the vegetables are very tender, about
  25 to 35 minutes. Remove from the heat & cool for 10 minutes.
  
  In batches if necessary, puree the stock & vegetables in a blender or
  food processor.  Return to a clean pot & reheat gently.
  
  For the seasoning, warm the olive oil in a small skillet over medium
  heat. When hot, put in the mustard seeds.  After a few seconds, they
  should pop. Add the cumin seeds & dried red chile & remove from the
  heat.  Add this mixture to the soup pot.  Stir in the cilantro &
  salt.  Check the seasoning & serve hot.
  
  NOTE: If you cannot find cilantro, use parsley.  Use whatever
  vegetables you like.
  
  A couple of tablespoons of nuts cooked with the vegetables adds some
  creaminess to the soup.
  
  Recipe by Mark Satterly
  From: Mark Satterly                   Date: 06-15
  Cooking Ä
 
MMMMM


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