As I mentioned in a previous entry, I recently came down
with a bad cold that prevented me from writing up this post earlier. But now
that I am restored to health, I am returning to soup. There is an odd notion in
this country that the making of soup is a long, involved, laborious process. I have no idea where this belief comes from [cough—Campbell's—cough], but I
am here to debunk it; the vast majority of soups can be made in less
than an hour. And yes, while there are some
labor-intensive soups out there (I’m looking at you, French Onion Soup), you
can make homemade soup on a weeknight without straining yourself unduly.
Friday, January 25, 2013
Wednesday, January 23, 2013
Friday, January 18, 2013
Cooking under the weather
Here’s a quick dish that I almost didn’t post because it’s pretty trivial, really. But there has been a clamor for more posts. Really, there has been . . . seriously . . . OK, fine, one person asked me. So here’s a quick one to tide us all over until I have the time and energy to post something more substantive.
Saturday, January 5, 2013
Timing
A few days ago, I was talking to a friend about cooking
Christmas dinner, and the subject of timing came up—specifically, the subject
of how to time a dinner party or holiday party so that the dinner was ready
when the guests were ready to eat (or vice versa, I suppose). It’s exceedingly
frustrating to try to have people over for dinner, only to find that the turkey
you have been lovingly roasting all afternoon is done 3 hours before anyone
arrives, or that your guests are on their fourth round of cocktails and you’re
still in the kitchen, frantically trying to convince the beans to soften, or
the onions to brown, or whatever.
Thursday, January 3, 2013
Lentil Cassoulet
We inaugurate the new year with another Julia-Child-inspired
recipe, alternately known as Lentilles
Garnies or Lentilles en Cassoulet,
or Gratin of Lentils with Meat. Given my day job, it borders on heretical for
me to say that the English version of the name is the least poetic, but
there it is. Let's compromise and call it "Lentil Cassoulet."
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