Sunday, September 27, 2009

about soup

a great list of easy soups here:

for me food network can be pretty hit or miss, but i have had enough successes to trust them as long as i think the recipe through and trust myself to add something or delete things that don't look right.  and i pretty much suck at making soup.  i know, it should be easy, but i have a block for some reason.  all my soup ends up tasting like salty water with chunks of stuff in it.  the recipes on the link seem pretty simple and quick and something that i would do for a snowy wednesday night  when i don't want to have to do too much work.  most likely i would pair any soup with something else, even just garlic bread or something, because i always feel that soup is not enough, but some of these seem pretty hearty.

my favorite combination is a well known one - tomato soup and a grilled cheese.  at a local coffeeshop here: they make quite the delicious combo - a tomato bisque and a cheese toastie (the name is so cute i can hardly stand it) and so i think i might just go there for it from now on for this...

there are lots of other interesting combinations and now the link has given me even more ideas.  i  have also slaved over a cooks illustrated french onion soup (recipe here: which was worth it.  the baking of the onions adds an insane amout of flavor - but it is a lot of kitchen time for a soup.

wow.  are you sick of hearing about soup yet?  or me typing the word soup?  i think i am.  so check out the link and make some plans to make some hot, liquidish dinner.  if i have any soupcesses (See what i did there?) i will be sure to let you know.

Monday, September 14, 2009

Heck Yes Roasted Broccoli

You need:

2 big bunches of fresh broccoli (3-5 pounds?), cut in pieces (use some of the stems too! just peel sides off and chop in healthy chunks) -make sure this broccoli is dry dry dry or the roasting will not work…
olive oil
kosher salt
5 garlic cloves, sliced
1 lemon
Fresh Parm Reg

How to:
1. Preheat oven to 425
2. Put the broccoli on a cookie sheet covered in heavy duty foil. Toss with olive oil, salt and pepper.
3. Add sliced garlic cloves and toss

4. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.” (About ten minutes in, shake the pan to move it around a bit, just redistribute) By the way - you WANT some edges to brown. You want the garlic to be pretty browned too. By the end they should be tiny, delicious, brown garlic chips. The browning turns this broccoli from eh to eeehhhhYYEEAAAHHH!
5. Remove from oven and zest a lemon over the broccoli and squeeze the lemon juice on top
6. Grate some fresh Parm Reg over it
7. Toss and serve!
No joke. This an amazing way to have this vegetable. Go make some now. No really.

Heck Yes Roasted Broccoli Comments...

SO I have been thinking about this (a lot. i have been thinking about it a. LOT!) and I think the next time I do the broccoli I will add a little pancetta in the mix. It kind of takes the sort of healthy spin away (although olive oil does add caloriesas well) I bet adding salty/cured meat to this would be pretty insane. I can’t decide whether to cube the pancetta and saute it in a pan then throw it in when i toss in the lemon and zest and stuff, or to just start it with the broccoli itself. I guess it depends on how long it would take to crisp up in the oven… Worth trying anyway. Or even throwing in some bacon crumbles at the end - to get similar results.

also possibly an asian spin by tossing in some tamari with the oil and sprinkling with roasted sesame seeds at the end (or using sesame oild instead of olive?)?

wow. obsessed with this dish. me.