For those of us who are not the best cooks in the entire world (i.e. me) she lays out pretty much everything you need to know. This isn't just a book of recipes; when she says "cook on low heat" there's a specific entry on what that actually means, what something cooking at that temperature looks like, etc. It's incredibly thorough (thankfully).
I'm a huge fan of soups (I used to make a mean chicken noodle soup) and I've been searching for something I can make on a regular basis. I recently combined three of her various recipes for potato soup into one mutant concoction and flipped out over the results. I really miss a nice beef stew (รก la Irish stew) and I think I've finally found a better-than-decent replacement that uses vegetable broth and no beef.
It uses a lot of leeks and, as it was my first encounter with this particular vegetable, I thought I would take a picture. Chopping these babies made me feel like a real chef. They're so much fancier than regular onions.
Plus they're a whole lot more colorful than your run-of-the-mill yellow or white varieties.
The piece de resistance. This was incredibly good (and worth the hour I spent chopping organic potatoes, leeks, carrots and mushrooms) and now has a permanent place in my culinary repertoire.
Next up on the menu: Abbie Betinis's recipe for vegetarian chili. She apparently found it in this book and, hands down, it is the best chili I have ever had...ever. You can bet it will make an appearance here.
No comments:
Post a Comment