Saturday, October 30, 2010

October 30 - November 4

So, I started making a list of things that sounded good to cook this week... and I had 4 different soups on the list. That's not a problem, is it?

I revised the list, only because I love to cook all my soups in the same big green ceramic-covered cast-iron pot, and if I was needing the pot every day, I'd have to be more timely about dealing with leftovers (couldn't just stash the whole pot in the fridge and call it good).

But there's still quite a bit of soup-type-food this week. If you're feeling souper, stop on by.

Pan-seared venison chops with a bit of sauce -- maybe some shallots and garlic sauteed in a bit of olive oil, then a little mushroom, maybe some red wine, and simmer for a few minutes, then poured over the chops.
Broccoli -- it's still going strong in the garden
Salad with blue cheese, sliced apples and sunflower seeds -- my current most-favorite food

Trick or treat! Let's have chili.
With slow-rise beer bread: love this stuff. You mix it up, let it do a very slow rise, give it a stir, let it rise again -- there's something science-y involved, like the long slow rising time makes the proteins gooshier and removes the need for kneading, or something. I just love it because it's easy. Takes a long time, but very little actual labor involved. Here's how:

Mix together 22 1/2 oz. (about 4 1/2 c)flour, 3 tbsp sugar, 2 tsp salt, 3/4 tsp instant fast-rising yeast. Pour in 1 bottle beer and 2/3 c ice water. Mix. Dough should be stiff, but add a bit more water if you need to if the dough is still dry. Coat top of dough with oil, cover bowl with plastic wrap.

1st rise: refrigerate 3 - 10 hours, then let rise at cool room temp for 12 - 18 hours. Stir once during rise if you get a chance.

2nd rise: Using a rubber spatula, lift and fold dough until mostly deflated, but don't stir. Re-oil surface, cover with plastic wrap. Refrigerate 4 - 24 hours, then set out at room temp. Continue the rise until dough doubles in size.

Preheat oven to 450 degrees. 20 minutes before you're ready to bake, put a heavy ovenproof pot in the oven (I use that same green cast-iron dutch oven I make my soups in) to heat it up. When it's hot, gently invert dough in to pot. It's okay if the top looks rough or bumpy. Spritz with water, then shake the pot back and forth to center the dough. Put the lid on, reduce heat to 425 degrees. Bake on lower rack for 55 minutes. Remove lid, then bake for 10 - 15 minutes longer. Cool and eat.

This recipe is from the lovely, lovely book Kneadlessly Simple.

I've been buying random squash at the farmers' market lately with no real plan for what I'll do with it. As I'm obsessing about soup right now, I thought I'd try some buttercup squash soup. Please note: every time I've typed "buttercup squash soup" I've actually spelled it "shoup" and then I have to go back and fix it.

In searching for a good recipe, I found a new blog that I love: Here's their recipe:

Another dangerous thing: I belong to a recipe exchange group on Facebook, so I'm frequently confronted with delicious-sounding things when I open my laptop. This one was posted by an elementary-school friend, and endorsed by another... Thanks, Heidi!

North Woods Wild Rice Soup
1/2 lb bacon
1/2 onion, diced
1/2 cup celery
1/4 cup butter
3 T flour
1/2 t. salt
1/2 t. thyme
1/2 t. paprika
1 1/2 cups cooked chicken breast, cubed or shredded
1-10oz. can chicken broth
1 T worcestershire sauce
2 T cooking sherry
1 c milk
1 1/2 cups half and half
1 1/2 cups wild rice

Fry, drain and crumble bacon; set aside. Prepare rice as indicated on directions, if it has a flavor packet with it, do not use. Saute onion and celery in butter until tender. Stir in the flour, salt, thyme, and paprika. Heat until bubbly. Add cooked chicken, chicken broth, worcestershire sauce, cooking sherry, milk and half and half, stirring until thickened. Add in rice and bacon. when soup is bubbly it is ready to serve.

I'm guessing leftover soup.

Either more soup, or we'll grill some salmon. Maybe there will be barbecue sauce. With potatoes. And a veggie of some kind, perhaps broccoli.

Have a souper week! Hee hee.

1 comment:

the allmens said...

I could get into soup on a more regular basis...something warm and comforting for the winter, plus you get a reason to buy/make fresh yummy bread. Hooray!

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