fabrisse: (Default)
I haven't posted about cooking in awhile.

I'm attempting vegan black bean soup today. I'm somewhat hampered by the fact that I don't like the southwestern variations on black bean soup much. Bell peppers are not an ingredient I like much, and I've yet to find one that didn't use either that or jalapenos (the bell pepper of the hot pepper family).

On the other hand, the one New England style recipe I found seems a little bland.

So. I've put the black beans on quick soak with my now usual addenda: cumin and kombu. I find that they really do help avoid too much flatulence (as does actually cooking the beans long enough). The base will have onions, carrots, bay leaf, black pepper, and, because I'm me, thyme. They'll be sauteed in avocado oil to bring out their flavor before adding the beans and water to the heavy iron pan they'll be cooked in.

To substitute for the ham hock, I'm using miso and liquid smoke. I'm debating whether to add some kale that I have in the refrigerator toward the end of cooking.

I'd also like to add a grain, but I'm afraid it would throw off the texture of the soup too much.

I'll let you know how it works.


Feb. 11th, 2010 04:42 pm
fabrisse: (Default)
This is a five words meme that I got from [livejournal.com profile] severity_softly.

If you want to play, I'll give you five words, but it's not required.

Since [livejournal.com profile] severity_softly and I know each other originally through a fandom, Criminal Minds for those playing along, two of the prompts are related to it.

Read more... )

Soup recipe

Feb. 6th, 2010 04:00 pm
fabrisse: (Default)
1 cup Navy Beans
1/2 strip of kombu
2 Tablespoons of cumin, divided
1 teaspoon black peppercorns, divided
1/2 head of Cabbage
2 carrots
1 old apple (optional)
1/2 a large onion
4 cloves of garlic
1/2 cup of Belgian beer (Chimay)
2 Tablespoons olive oil
1 Tablespoon vinegar
1 Tablespoon sugar
2 Tablespoons dried rosemary
1/2 teaspoon grains of paradise
about 10 cubebs
1/2 teaspoon fenugreek
1 1/2 teaspoons of salt

Here's what I did.

Last night:
I soaked a cup of navy beans with the intention of making a bean and cabbage soup today.

This morning:
I drained and rinsed the beans, then I added three cloves of garlic, half a strip of kombu, and a tablespoon of cumin to them in the pot I intended to make soup in. I covered them with water, brought it to a boil, and then turned it down to a slow simmer. Let it simmer, covered, for 90 minutes. Turned off the burner and let it cool. Removed the strip of kombu.

This afternoon:
Added another 1/2 tablespoon of cumin and a teaspoon of salt to the beans.

I heated a heavy cast iron skillet and added the carrots (peeled and roughly diced), final clove of garlic (chopped), the rest of the cumin, and diced onions. I added 1/2 teaspoon of salt. As they sauteed, I ground together the other spices with the rosemary and added it to the mixture. When the carrots were soft, I added the sugar and let it carmelize for a minute before adding the beer. That cooked for about five minutes while I diced the apple and cut up the cabbage.

I put the contents of the skillet on top of the beans, added the apple, vinegar, and cabbage and covered it with water. It cooked for another 90 minutes.

eta: This is my best vegan soup to date. It really had great flavor and texture.
Am I allowed to be proud of myself?
fabrisse: (Default)
I had some left over fresh vegetables that I needed to use up, so I decided to make soup yesterday. It was a cold day and soup just sounded right.

I began with the standard Belgian pot herbs
1/2 a large onion, sliced
two large carrots, peeled and sliced
celery heart -- really just the pale green leafy bits in the middle. Maybe 1/4 C diced.
1 T thyme
2 bay leaves
1 minced clove of garlic
1 sprig of parsley minced
Fresh grated nutmeg -- a teaspoon
six peppercorns ground with mortar and pestle

I softened them in a mix of (2 T) butter -- it was salted because that's what I had -- and (1 T) olive oil.

To that I added the ten jerusalem artichokes (sunchokes) that I had lying around. I cut them into matchsticks and added them to the softening pot herbs.

I then added 2 C of water and 1 C of skim milk. I also peeled and cubed a potato and added it after the water and milk went in.

Once it came to a boil, I turned down the heat and simmered for an hour. I added a tablespoon of sherry at the half hour mark.

It came out well, a delicate vegetable soup. Smoked salt added to the bowl really set it off.


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