background preloader

Mushroom and farro soup

Mushroom and farro soup
Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently. I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments. We then proceeded to eat soup for dinner for the next 14 days. What happened? It turns out that baked potato soup is a gateway drug, in that when we finished it, we wanted more soup. Different soup. After the potato soup, we moved onto a tomato-y cabbage soup that we enjoyed, but I can assure you that the recipe isn’t ready for prime time and black bean pumpkin soup, one of our all-time favorites from the archives. One year ago: New York Deli Rye BreadTwo years ago: Flaky Blood Orange TartThree years ago: Key Lime CheesecakeFour years ago: Icebox Cake

http://smittenkitchen.com/blog/2011/01/mushroom-and-farro-soup/

Related:  Soup recipesmushroomsingerhartz

Thursday Night Smackdown Today: Please give a big TNS welcome to Everybody Likes Sandwiches, this year’s Bloggie winner for best Canadian blog. It’s rainy and bleak here, so this soup seems fitting (although, to be frank, this photo could have used a chive). When you’re done, why not read the week’s guest posts from some other kick-ass bloggers, if you haven’t already? Which you should have. (If you’re wondering why all the guests: go here.) And remember: Hobo Monday is STILL ON.

Ayocote Bean & Mushroom Salad Recipe Steve Sando of Rancho Gordo writes one of my favorite newsletters. For those of you who don't know Steve, you've likely encountered his beautiful heirloom beans, they're celebrated by some of the country's best chefs, and fanatically embraced by just about every great cook I know. If not, you're in for a treat. Cooking my way through Steve's beans over the years has been a grand culinary adventure - one I hope to continue for many more years - and I like to look to the Rancho Gordo newsletter for ideas. I always find myself wishing other businesses would take inspiration from newsletters like this one. Here's why.

cauliflower and caramelized onion tart – smitten kitchen I realize that — short of admitting that I dislike most flourless chocolate cakes and hamburgers generally don’t do it for me — this is going to be one of the most ridiculous things I have ever said but here it goes anyway: sometimes I forget to taste all of this delicious food. I get busy, you see. Sometimes it’s because I’m bringing it to a party and it gets decimated upon arrival, before I even get a bite or a photo. (See also: S’more Pie.) curried sweet potato & rice autumn soup/stew Wednesday October 6, 2010 Fall is my favorite season. And so far this fall is shaping up rather nicely. Mushroom Casserole Recipe I had one favorite thing to eat when I was a kid. One dish I was loyal to above all else. I would request it when I was recovering from the flu, pneumonia, or strep throat. I would request it weeknights, weekends, and holidays.

feta tapenade tarte soleil – smitten kitchen Fully preoccupied with coming up with fun new shapes for my favorite cookie a few weeks ago, I went deep into a YouTube cooking show rabbit hole and emerged somewhere in France, where a twisted pastry that goes by the name tarte soleil stopped me in my tracks, and zipped itself right to the top of the Must! Cook! Now! list. It looks like it would take tweezer-level pastry cheffing to pull off, or at least some advanced mathematics. Leads to something better I am hoping that Aran won't mind me taking that liberty, as it was her that made me think of it in the first place. Throughout Small Plates and Sweet Treats she mentions substitutions, and links recipes to others, in a chatty way that shows how her recipes are not meant to stand alone. As you spend time any time with the book, Aran's overarching skill with flavour combinations is obvious, and what's more is that it is harmonious.

Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] The students at Natural Epicurean Academy of Culinary Arts love crafting food that is not only tasty, but good for you too. These are great for parties and can be made ahead of time! They will take your gathering from fun to phenomenal! Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] Ingredients For the lentil balls: West African Peanut Stew Recipe <img src="<a pearltreesdevid="PTD2178" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD2179">http</span><span pearltreesdevid="PTD2181">://</span><span pearltreesdevid="PTD2183">pixel</span><span pearltreesdevid="PTD2185">.</span><span pearltreesdevid="PTD2187">quantserve</span><span pearltreesdevid="PTD2189">.</span><span pearltreesdevid="PTD2191">com</span><span pearltreesdevid="PTD2193">/</span><span pearltreesdevid="PTD2195">pixel</span><span pearltreesdevid="PTD2197">/</span><span pearltreesdevid="PTD2199">p</span><span pearltreesdevid="PTD2201">-</span><span pearltreesdevid="PTD2203">cafODhhaQOlCs</span><span pearltreesdevid="PTD2205">.

Sweet potato & pear soup with sage My favorite thing about cooking is when things come out of nothing. After the holidays, we had an empty fridge, empty countertops… contents of a meal (or even a snack) nowhere in sight. I had a pear that was on the verge of way-too-ripe, half an onion… and then I noticed a sweet potato that I never remembered buying. Mushroom-falafel! Mushroom-falafel! (Yes, the exclamation point is necessary there.) It doesn’t exactly roll off the tongue, I’ll admit. Butternut Squash Tamales Recipe Directions For dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove the squash with a slotted spoon, and reserve the broth.

recovery: black bean soup with ham Tuesday March 6, 2007 Dealing with a small electrial fire, electrians, and finding a new place to live really caught me off guard and into the waiting arms of a big bad sickness. I hate being sick and having this flu was the absolute worst.

Portobello Burgers With Collard Greens and Guacamole [Vegan, Raw, Gluten-Free] This is fast food, and it's real good food too. If you've never had a portobello burger before, your world is about to change. Throw whatever else you want on these bad boys, I know that fresh tomatoes would be epic, as well as some red onion.

Related: