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Carrot Soup

Carrot Soup © Andor (1)

Soups have always been popular in the winter months. The trend may have started because people were trying to make use of the aging crops, harvested before the frigid weather arrived. Hardly anyone is a farmer anymore, yet the trend persists. Having grown a fair amount of carrots in the garden this year, I have been trying to use as much as possible before they go bad. I knew I wanted to make soup, but did not want it to be like the carrot soups I’ve had before. Half way through making dinner, it was still unclear what the finished bowl would be. Carrots? Yep. Bacon? No way can that be left out. Arugula? Well I bought it, better try to use it up. Noodles? Never have I made a soup with noodles and that’s not changing now… Let the carrots be the noodles? Yes, a good choice. The lima beans were an after thought. They were actually being prepared for another dish, which didn’t happen. But, they add a lot and I’m not sure this soup would be as good without that extra element. This can be made as a vegetarian soup pretty easily as well.

Serves 4 to 6.

Supplies Needed: An 8 quart soup pot, a strainer and a second pot(4+ quarts). Potato peeler. Knife and cutting board. Fry pan.

Ingredients:

For the Stock/Broth:

4-8 large carrots, ends removed and chopped in half.(Enough carrots to fill the soup pot a bit more than half way, after everything else is in it already.)
A chicken carcas(like the picked over remnants of a rotisserie chicken), or a large breast, or thigh without removing any meat.
1 large onion, halved
2-4 fresh garlic cloves
2 long sprigs of fresh thyme
2 bay leaves

For the Finished Soup:

6 medium sized carrots(figure one per person), shredded with a potato peeler, so as to make thin, noodle-like strips
half a pound of bacon
1 cups worth of arugula
1.5 cups of lima beans
half tsp of chili powder blend, or cajun spice blend
salt and pepper to taste
thyme leaves for garnish

To Cook:

Put the halved carrots, chicken, onion, garlic, bay leaves and thyme sprigs into Your pot. Adding enough water to submerge everything, plus a bit more. If Your pot is half full of ingredients, You’ll want to fill it three quarters full of water. You don’t want anything sticking out above the water… Bring this to a simmer and let it gently bubble for 4 or 5 hours, stirring occasionally. You’re done with this step when You can make mashed carrots with nothing more than a gentle touch. Let it cool a bit and strain the solids from the liquid. A 4 quart pot should be about the perfect size for the amount of liquid You have. Now is a good time to start frying the bacon in another pan. As You do that, bring the soup to a light boil and begin reducing it. Add the spices, salt and pepper and continue to boil until a third of the liquid has boiled off. Then, add the lima beans and continue to boil until they are cooked. Place the arugula and shredded carrots into bowls. Ladle in the soup and lima beans, the hot soup should be just enough to soften the thinly shredded carrots. Add the bacon and garnish with some thyme leaves. Time to eat!

Notes:

This can easily be made as a vegetarian soup. Simply replace the chicken bones with another veggie, or add more carrots. Then, skip adding bacon at the end…

If You’re using baby lima beans, You’ll want to add them a bit later. Because they are more tender and cook in less than half the time.

When reducing soup stock, the general rule of thumb is that You want to end up with half the amount of liquid You had after straining.

Roasting the bones in the oven/broiler before starting Your soup will help bring out the oils and flavor. Making for a slightly more robust end product. If You make this with a chicken breast, or thigh, a quick searing, at high heat in a fry pan will help accomplish the same thing. You don’t want to cook the meat, the intent is to help mature the final flavor.

Those who don’t like a bit of fattiness to their soup will want to make the stock a day before serving. Place it in the fridge over night and the fat will all solidify on top. Simply remove the fat layer and then proceed to reduce and finish the soup…

If You don’t think You’ll use all of it right away, remove some to freeze for later, before adding the lima beans and spices. Obviously, if doing so, You won’t need as much of the ingredients for the ‘finished soup.’

I served this with Port Chicken(recipe can be found on this blog) and peppercorn rice, the recipe for which is on this blog under one of My ‘cooking in the twilight hours’ posts. The meal was quite lovely! Except that I neglected to salt the soup, which My guests didn’t appreciate. Adding salt to the soup made all the difference…

Carrot Soup © Andor (2)

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Pulled Pork Sandwich, Assemble!

Pulled Pork Sandwiches, Assemble! © Andor

This was just My second attempt to make pulled pork. As You can see, I went in to geek mode with My camera. Just a little bit anyways. The lighting in My kitchen is pretty poor, even by the windows, so I will likely try this animation again sometime with a better lighting arrangment. Using whole wheat hot dog buns, bak choi picked fresh from the garden, diced onions and barbeque sauce, these sandwiches came together quite well.

The hours I work have My schedule a bit off from most peoples. I go to bed around five in the morning and wake up around noon. So I started the pork in My Instapot when I went to bed and it was done when I woke up the next day. The first time, I started it before I went to work and it was ready and waiting for Me when I got home. I do love the set it and forget it style of cooking involved with making this tasty, meaty, dish.

Pulled Pork © Andor

To make the pulled pork, You will need a slow cooker, such as a crock pot, adjustable rice cooker, or sommething of that nature. A three to four pound pork shoulder, or butt. Sprinkle 2+ tbsp of lowry’s seasoned salt, 4 tbsp cajun spice blend and a third of a cup of tightly packed brown suger all over the out sides of the meat. Put an onion or two, peeled and halved into the bottom of You crock pot, along with a third of a cup of dry sherry, 2 long sprigs of thyme and two large cloves of garlic. Then place the pork on top, cover and slow cook for 6 to 8 hours. Once the meat is super tender and falling apart, remove it from the cooker and use a pair of forks to pull, or shred the pork, removing and fatty chunks and bones as You go. Serve it with Your favorite side dishes, or make sandwiches, wraps, or even eat it all by it’s self. There should be plenty of juices in the bottom of the pot, add some to the pulled meat to keep it moist and flavorful, especially if You are refridgerating some of it for later.


A New Place to Taste

I guess this place opened about 3 months ago. Located in east Saint Paul, ‘Cook’ looks to be a place that I shall be going to again soon. I opted to get a Monte Cristo sandwich, which was very yummy. Next time I shall get the Short Ribs Eggs Benedict, which one of My friends ordered. The bite of it that I got was quite delicious. Also pictured is their Brunch Burger and homemade Apple Pie.


Gallery

Meat on the Grill, Meat in a Cloud


Cooking in the Twilight Hours

Cooking in the Twilight Hours © Andor

I often find Myself cooking between two and four in the morning. Not sure why, but this is when the proliferation of stir-fried creations tends to happen. In this case, a very simple set of ingredients lead to yet another delicious meal. Chicken in a salty caramel sauce, lightly fried veggies, caramelized onions and peppercorn rice. The chicken is a bit of a rip on a Vietnamese style Ga Kho, or as most of us call it, hot and spicy chicken. I simply omitted the fish sauce, lemongrass and ginger instead using seasoned salt. The rice was quite nice. It’s subtle, like sushi rice, until You bite on a peppercorn. If You use white pepper, it will be quite spicy. Other varieties emit a mild peppery flavor, but most of the bite dissipates while cooking. The onions took Me three hours to get to that amazingly sweet, gooey texture. If You skip that part however, this meal can be prepared and cooked in thirty to fourty-five minutes. Even faster if You make the chicken in one pan and the veggies in another.

For starters, chop up 2 medium to large onions and cook over low heat until caramalized and set aside. Don’t worry if it looks like a lot when You start, they will be dramatically reduced as You cook. This can take hours, but it is so worth it.

In Your rice cooker, or pot, add 1 cup of rice and 1 tbsp whole peppercorns, mix until the pepper is evenly dispersed. Then add 1.5 cups of water and 1 tsp of rice vinegar. Mix thoroughly and cook until the rice has reached Your desired texture.

While the rice is cooking, thinly slice a medium sized carrot and fry over medium heat to Your liking and remove from the pan. Then, stir fry 1 cup of brocolli with 1 cloves worth of minced garlic and a splash of soy sauce. Once finished, remove from the pan and wipe it clean.

Now, over high heat, stir fry 2 chopped up chicken thighs with 1 tsp rice vinegar, half a tbsp of lowry’s seasoned salt and 2 tbsp(or more!) of brown sugar. Cook until You have a thick brown caramel glaze and You are done. Enjoy!

 


Bacon & Baby Lima Beans in Spiced Porky Soup

Bacon & Baby Lima Beans in Spiced Porky Soup (1)

I am in love with this soup! Layers of porky flavor make it a delight to devour. I originally intended to make a bacon and bak choi soup, but instead I used what was in My freezer. Thus stumbling upon this lovely combination. Baby lima beans add a great texture and are perfect for reducing the spicy impact on Your taste buds. Obviously, bacon adds to almost any meal, but by cooking it in different ways, bacon can take things to the next level. I have been playing with different methods of cooking it for quite some time. Treating a pack of standard, sliced bacon as a single piece of meat is the key to this dish.

Soup takes time to make. It is very easy, since You can ignore it most of the time, but it’s a long process. 3 hours of simmering on the stove seems to be the minimum for getting all of the flavor and nutrients out of the ingredients. Simmering for 4 to 6 hours before reducing has yielded the best soup stock for Me. Be sure not to reduce too far, the general rule is that You want to cook it down by half. You don’t want to end up with soup concentrate. Making this soup is a two part recipe. First, one must make the stock that provides the base flavors. Then, You fry Your bacon and finish the soup with spices. I tend to make stock half, to three quarters of a gallon at a time, since the largest pot in My kitchen is 8 quarts. Storing any that is not being used right away in the freezer for later. It will last about a month in the freezer, so You can save time and make the stock well before the day You intend actually to serve the soup.

Bacon & Baby Lima Beans in Spiced Porky Soup (2)

Supplies Needed: TWO 8 quart stock pots(the second is for straining), a decent sized strainer and a skillet for frying.

~For the Stock~

Ingredients:

2lbs Ham Shanks, or the bone of a mostly eaten ham

3 large Carrots, cut in half, or thirds

2 large Onions, halved

half a bushel of Celery

half a bulb of Garlic

2 Bay Leaves

1.5 to 2 gallons of Water(as much as can be fit into the pot with the other ingredients)

Andor's Porky Soup Stock © Andor

To Cook:

Put all the above ingredients in a stock pot, adding as much water as possible(1.5 to 2 inches from the top of the pot). You don’t want to boil it, set the burner to whatever setting You need to keep it simmering. Continue simmering for 4 or more hours. Then, strain the ingredients from the liquid, pressing as much of the broth out of them as possible. Discard the solids(eat the meat, if there is any) and return the liquid to the stove. Now You want to bring it to a boil and continue until the soup has been reduced to about half of the post-straining quantity. You don’t want a full rolling boil, with a foamy top. A ‘low boiling’ is ideal, constant large bubbling is what You want to see. Once reduced, let cool and place in the fridge over night. When it’s nice and cold, remove the fat that has solidified on the top. Now proceed to the next part of the recipe, or put it in containers and freeze.

~Finishing the Soup~

Ingredients:

1 tbsp Cajun Spice blend

A 1.5 to 2 inch wide slice of the Bacon slab and half a cup or more of Baby Lima Beans per person

1 tsp freshly ground Peppercorns(multi-color medley is best for this)

Salt to taste

Slow Cooking Sliced Bacon © Andor

To Cook:

Over medium-low, or even low heat, start frying the bacon, spreading the pepper evenly on the top and bottom. It is best to slow cook, flipping every 5 to 10 minutes. You want to keep the temperature low, so You don’t burn the outsides before the center has been cooked. This should take 45 minutes to an hour. You may also have a hard time keeping the bacon from splitting apart, I suggest using a tongs for flipping, so You can hold each piece together as You maneuver them around. Once the bacon is ALMOST cooked through, heat Your soup stock on high. Once the soup starts to boil, add the baby lima beans, cajun spice and salt and reduce to medium heat, stirring occasionally. At the same time, turn the burner for the bacon to medium-high and fry until the outer edges are nice and crispy(burnt is ok too), then remove from the pan, placing on a towel to pull out the excess grease. Make sure the beans are cooked to Your liking and turn off the burner. Ladle the soup and beans into bowls and place a chunk of bacon on top. Serve hot!

Notes:

I have only served this when also making other dishes. I’ve never tried it as a stand alone meal, it’s a great fit for multi-course dinners.

Cooking sliced bacon in this manor provides a unique texture, similar to tender un-sliced meat. Half pound slabs cook up quite well, but are hard to slice afterwords without breaking it all apart. I prefer Corn King brand bacon. You may laugh, or turn Your nose to the sky, but the brine and smoking process they use produces a superior tasting grease. I use bacon grease instead of cooking oil in most of My cooking, so such things matter to Me. Yes, I am telling You that a mass produced product of Iowan factory-made bacon is better than bacon from a quality butcher shop!

Baby lima beans are really tender inside. If You are substituting regular lima beans, You will want to boil/steam them with water and add to the soup when plating. Otherwise they will be tough and meaty in texture.

This soup is very barbecue friendly. I saved 15 bones from pork spare ribs that I had smoked, added them, burnt edges, sauce and all, instead of the ham. It was delicious! I was unsure about how the charred ends and the messy, sweet remnants of bbq sauce would affect the flavor, but it came out really good. The only burnt parts were maybe half an inch at the tip of each bone.  The soup lacked the hammy flavor and aroma, but was instead smelling like a barbequed bowl of goodness. I admit to also using one head of bak choi in place of the carrots that time too. The spice blend really helps this soup fit in to a barbecue menu as well. The spiciness just invites one to eat more sweet, savory, saucy ribs.

I have also found the broth, which is the soup after straining, but before reducing, is very good for sauces. 1 cup of broth, 2 tbsp soy sauce, 3 tbsp minced fresh ginger, some garlic and a splash of chili powder made for a delicious thick sauced stir-fry.

Bacon & Baby Lima Beans in Spiced Porky Soup (3)


A Crab Dinner for Burd

A Crab Dinner for Burd (0)

About a month ago I noticed a sign at a restaurant near My work. It said “all You can eat crab on Tuesday nights.” I immediately thought of Burd, My Brother’s wife, who is a foodie through and through. She loves seafood with a passion too. I shot Her a text and plans were made to attend this early week crab devouring. The next week, Tuesday arrived, the sign was gone. I stepped inside and asked the hostess if they were still doing it and was told, “no, so few people came that it’s been cancelled.” Our 5 day mental build up to this potential crab feastery was put down, hard.

Last week, was Burd’s birthday. Instead of a long lasting gift and inspired by recent events, I chose to give one that disappears rapidly. I went to a couple of shops around town, as well as surfed the internet. The web in fact led Me to the place which delivered these massive legs and claws to My door. It was slightly more expensive than getting the red king, golden king, or opilio crab legs found locally, but those were all so tiny by comparison.. Having read that the larger crabs tend to have a more robust flavor and sweeter meat, paired with My tendencies to go big, led Me to order 8 lbs of red king crab. Directly from Alaska. The biggest legs I could find were delivered to Minnesota, in under 18 hours.

A Crab Dinner for Burd (2)

I had told Burd, prior to Her birthday, that I was going to get Her a hammer as a gift. Which I gave to Her as We were departing a small car dealership in the southern suburbs. She was looking to buy a new car, possibly as a present to Herself? She was struggling to find a way to thank Me for giving Her a two pound mallet. Having arrived there seperately, She headed home in Her car and I headed there with My brother. We stopped at a store along the way and made it to their place before the birthday girl. Who then learned why She was holding a large rubber hammer. A knife works, but is slower and let’s face it, less fun…

A Crab Dinner for Burd (3)

I have had crab on many occasions. Nothing quite like this however. So succulent, arromatic and the beautiful color. Tasting of it made one feel so fat, so quickly. It was like devouring small, puffy clouds of sweet, tender, meaty goodness. These huge crab’s legs were just amazing. Without question, the single most luxurious thing I have ever eaten. I hardly even bothered dipping in butter, it was so delicious without any seasoning at all.

A Crab Dinner for Burd (4)

A Crab Dinner for Burd (1)