Julia Altshuler > wrote in
news:P9dMb.23926$sv6.67964@attbi_s52:

>
>
>> This recipe for Thai Coconut Soup from Cooks.com is really easy and
>> really delicious. I've made it numerous times. Don't be put off by
>> the ingredients - one trip to a Thai or Asian market will get them
>> all.
>>
>> Wayne
>>
>> THAI COCONUT SOUP
>>
>> 1 (13 oz.) can coconut milk
>
>
> Would you recommend a brand name for the canned coconut milk? Even
> when I shop at a specialty market, I'm forever buying the wrong stuff.
>
> --Lia
>

Lia, I usually buy either Mae Ploy or Chaokoh brands, both available at
many Thai or Asian stores. They are generally better than the brands in US
Supermarkets. You'll see upon opening that the "cream" rises to the top,
just like unhomogonized milk. Also, both brands are preservative-free, I
believe.

Wayne

Dave Smith writes:

>Nancy Young wrote:
>
>> Since much of the US is in a deep freeze, no way am I the only one
>> who made soup.
>>
>> Me: Beef barley served with a slice of marble rye.
>>
>> I feel better now. nancy
>
>I am going to have to work on making soups. I have never had much luck
>with them in the past. I am feeling a little inspired today. Our
>temperatures dropped drastically over the last few days so it is
>definitely soup season, bu

If you're feeling like some serious soup try your hand at bouillabaisse or my
favorite, borscht with flanken. The perfect zero-effort comfort soup is
elementary school cafeteria style tomato soup with elbow macaroni or with
sliced tube steak. If you're too sick to cook anyone can prepare ramen w/LOs.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

> Julia Altshuler asked:
>> Duh'Wayne offered
>>
>> THAI COCONUT SOUP
>>
>> 1 (13 oz.) can coconut milk
>
>
>Would you recommend a brand name for the canned coconut milk? Even when
>I shop at a specialty market, I'm forever buying the wrong stuff.

Why, one brand is the same as another... just don't confuse coconut milk with
cream of coconut.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sat, 10 Jan 2004 14:48:54 -0500, Nancy Young
> wrote:

>
>Since much of the US is in a deep freeze, no way am I the only one
>who made soup.
>
>Me: Beef barley served with a slice of marble rye.
>
>I feel better now. nancy

Muligatawny

> B.Server
>
Nancy Young wrote:
>
>>
>>Since much of the US is in a deep freeze, no way am I the only one
>>who made soup.
>>
>>Me: Beef barley served with a slice of marble rye.
>>
>>I feel better now. nancy
>
>Muligatawny

Obviously you'rre offering no recipe so you must be asking.

mulligatawny soup [muhl-ih-guh-TAW-nee]
The name derives from the Tamil, a people inhabiting southern India and the
surrounding area, and means "pepper water." This soup is based on a rich meat
or vegetable broth highly seasoned with curry and other spices. It usually
contains bits of chicken (sometimes other meats), and can also include rice,
eggs, coconut shreds and even cream.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

---= Mulligatawny Soup =---

2 Tablespoons butter or olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno,
habanero--whatever you can stand)
4 cups chicken stock
1/4 cup lentils
salt and pepper to taste
1 Tablespoon curry powder
1/2 cup coconut milk* or whipping cream
1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cooked chicken (you can cook raw chicken in the stock at the
start if you don't have leftover chicken lying around)
1/2 cup tart raw apple, chopped fine
Garnish: spoonsful of extra cream or coconut milk--and minced cilantro or
parsley.
Saute the celery, carrots, onion, and pepper in the butter at a low heat until
the onion is translucent. Stir in the curry powder to blend and cook for a
minute. Pour in the stock, add the lentils (and chicken, if it's raw), and
bring to a boil. Reduce heat and simmer for 30 minutes.

While the soup is simmering, get the rice cooked (if it isn't already);
likewise with the chicken. Then shred the chicken and chopped the apples
finely. You don't need to skin the apples.

When the soup is done, season to taste with the salt and pepper, then puree,
solids first, in a blender. Return to pot.

When ready to serve, bring the soup to a simmer and add the coconut milk or
cream. Take the pot to the table, as well as individual bowls of warm rice
(heated in the microwave, if necessary), shredded chicken, finely chopped
apple, coconut milk (or cream), and minced cilantro (or parsley).

To serve, have big individual serving bowls at the ready. Spoon rice into each
bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken
and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream
into the center and swirl--and sprinkling with fresh cilantro and parsley.
---

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
Wayne Boatwright > wrote:

> Katra > wrote in
> :
<snipped for brevity>
> >
> > Ah, leftovers stew. ;-) The best kind!
> > I've never tried Crimini mushrooms.
> >
> > Do you pre-soak dried mushrooms? How long? They are one item that is
> > easy to get and inexpensive at the Thai store. Especially dried
> > Shitake's that are very high priced for fresh!
>
> I know people do this different ways, but I rinse them briefly under
> running water to remove the dust, then put in a bowl and cover with hot
> or boiling water and allow them to soak overnight, covered loosely. The
> soaking liquid is a nice addition to the soup.
>
> > There are also some dried 'shrooms in the back refrigerator right now
> > that I need to use. I've no idea what they are, and dad does not
> > remember. :-P He re-bagged them into a ziplock after he bought them.
> > They are a dark brown color, regular gills, and are fairly large.
> > Dried caps are a good 2 inches in diameter.
>
> I always mix dried and fresh. The dried have an incredibl depth of
> flavor, but I miss the texture of the fresh if used alone. Doesn't
> matter the type. They'll be good. When I buy the European dried
> mushrooms I rarely know the type as they aren't usually labeled as such.

I understand the part about texture. :-) The major reason I've gone to
using more fresh mushrooms than canned... Reconstituted dried mushrooms
tend to be chewy, but as you said, can add very intense flavor.

I suppose i could just chop them. <G>

Oh, almost forgot... Mom would sometimes dry mushrooms (and onions
too!) in the oven at a hot enough temperature to toast them slightly,
then she would put them into the blender and powder them!

Talk about intense flavor........ :-d

>
> > Barley makes a fantastic base for soup. :-) I've used it in crock pot
> > potroast.
> >
> > K.
>
> I'll have to try that. I love barley and beef. Years ago a friend's
> mother always served a side dish of barley and mushrooms baked in beef
> broth and served with the Sunday roast. It was delicious, and I have
> made it every since.
>

I layer my crock pot roasts according to what needs to cook hottest and
longest. The barley goes on the bottom, then the alium (onions, garlic,
shallots, scallions etc.) then carrots, potatoes if I use them, and the
meat always goes on top. I then add my wine/stock mixture and add
powdered spices/flavorings to the very top. Start out on high until it
starts to bubble, then turn it down to low for 6 to 8 hours. :-)

Pressure cookers are faster for pot roasts and I layer them the same
way, but it's not the same as sloooowwww cooking. <G>

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Dog3" > wrote in message
4...
> "Jack Schidt®" > deliciously posted in
> . com:
>
> >
> > "Nancy Young" > wrote in message
> > ...
> >>
> >> Since much of the US is in a deep freeze, no way am I the only one
> >> who made soup.
> >>
> >> Me: Beef barley served with a slice of marble rye.
> >>
> >> I feel better now. nancy
> >
> > I made green chile stew soup sauce slop, whatever. You get the
> > picture, I tink.
> >
> > Jack Commital
>
> Is there the perfect wine or beer to accompany chile slop?
>
> Michael <- loves chile slop/stew/soup

I like a good IPA or a budget cabernet.

Jack Beverage

In article >, Terry Pulliam
Burd > wrote:
> Egg drop soup for me. It's easy to make at home, even when I'm feeling
> punk, and has enough chicken broth to help the echinachia along.
>
> 3 cups canned chicken broth
> 1/4 teaspoon salt
> 1/4 teaspoon white pepper
> 1/2 teaspoon sugar
> 2 teaspoons cornstarch mixed with 2 teaspoons water
> 1 teaspoon dry sherry
> 1 egg, lightly beaten
> 1 whole scallion, thinly sliced

> To reply, remove "gotcha"

Hey, Girlie, I've got a question for you. Recipe above. Do you
actually measure the cornstarch and the sherry? And the spices? Those
are things I'd eyeball. Then again, if you do, it's probably another
reason why you're a better cook than I am.
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

In article >,
(PENMART01) wrote:

> > B.Server
> >
> Nancy Young wrote:
> >
> >>
> >>Since much of the US is in a deep freeze, no way am I the only one
> >>who made soup.
> >>
> >>Me: Beef barley served with a slice of marble rye.
> >>
> >>I feel better now. nancy
> >
> >Muligatawny
>
> Obviously you'rre offering no recipe so you must be asking.

Oh, pishtosh! B.Server gave a one-word response to Nancy's subject
line. Nancy didn't post a recipe, either. Many have not. Are you
gettin' ornery on us again? "-)

> mulligatawny soup [muhl-ih-guh-TAW-nee]
(definition and recipe snipped)
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

>From: "Jack Schidt®"

>I like a good IPA or a budget cabernet.
>
>Jack Beverage

Mmmm...IPA. Butte Creek and Red Hook Golden Ales are pretty fine too. As for
budget cabernets - I had a nice one for the first time last night. Fruity, not
much tannin...and the price was right. 9.99 for a bottle of Smoking Loon.

Ellen

In article >,
(SportKite1) wrote:

> >From: Katra
>
> >I've been playing with portabellos lately. They add
> >interesting flavor and texture to soups and stir fry's.
>
> We grill ours first, on a stovetop grill, before adding them to whatever it is
> we are making. Great texture and flavor.
>
> Ellen
>
>

Oh yes! ;-)
We've also grilled the caps over a wood fire, after marinating them in
italian dressing... Yum! They have a lot more applications tho'.

I'm planning on picking up a bunch next time they are on sale and making
cream of portabello soup!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
(SportKite1) wrote:

> >From: Katra
>
> >I've never tried Crimini mushrooms.
>
> A crimini is nothing more than a juvenile portobello. Sometimes you'll see
> them
> packaged as Baby Portobellos. Heh...used to buy brown button mushrooms
> (crimini) in bulk for less than white button mushrooms. Not anymore....sigh.
>
> Ellen


Oh! Ok, thanks! :-)

They have those then at HEB...

k.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

PENMART01 wrote:

> >I am going to have to work on making soups. I have never had much luck
> >with them in the past. I am feeling a little inspired today. Our
> >temperatures dropped drastically over the last few days so it is
> >definitely soup season, bu
>
> If you're feeling like some serious soup try your hand at bouillabaisse or my
> favorite, borscht with flanken. The perfect zero-effort comfort soup is
> elementary school cafeteria style tomato soup with elbow macaroni or with
> sliced tube steak. If you're too sick to cook anyone can prepare ramen w/LOs.

The only soup that I have had luck with is French Canadian pea soup. I used
Emeril's recipe and it was really good. My Scotch Broth was pretty good but
improved greatly with a dash of curry powder in it. I would try Borscht, but my
wife hates beets. I did a search for recipes for roasted vegetables, but none
would turn out like the one I mentioned yesterday. It was incredible.

Wayne Boatwright > wrote in message SNIP> >
>
> Melissa,
>
> This recipe for Thai Coconut Soup from Cooks.com is really easy and
> really delicious. I've made it numerous times. Don't be put off by the
> ingredients - one trip to a Thai or Asian market will get them all.
>
> Wayne
>
> THAI COCONUT SOUP
>
> 1 (13 oz.) can coconut milk
> 1 (13 oz.) can chicken broth
> 2-3 stalks lemon grass
> 2 citrus leaves
> 5-6 Thai red chili peppers, diced
> 3 scallions, diced
> 1-2 chicken breasts, boneless, cut into sm. pieces
> 1 tbsp. red chili pepper sauce
> 2 tbsp. fish sauce
> 2 tbsp. fresh lime juice
> 1/4 c. fresh cilantro, chopped
> Simmer first 7 ingredients (up to and including raw chicken) for about 15
> minutes. Add chili sauce, fish sauce and lime juice. Turn off burner and
> allow to sit awhile before serving. Add fresh cilantro just before
> serving.


Wow! <G> Thank you for the recipe, Wayne. It certainly looks possible
even for a novice souper, like me. Fortunately, I work very close to a
large Asian market, and the grocery store where I usually shop has a
good selection of international ingredients, as well, so availability
shouldn't be a problem.

Melissa

In article >,
Melba's Jammin' > wrote:

> In article >, Terry Pulliam
> Burd > wrote:
> > Egg drop soup for me. It's easy to make at home, even when I'm feeling
> > punk, and has enough chicken broth to help the echinachia along.
> >
> > 3 cups canned chicken broth
> > 1/4 teaspoon salt
> > 1/4 teaspoon white pepper
> > 1/2 teaspoon sugar
> > 2 teaspoons cornstarch mixed with 2 teaspoons water
> > 1 teaspoon dry sherry
> > 1 egg, lightly beaten
> > 1 whole scallion, thinly sliced
>
> > To reply, remove "gotcha"
>
> Hey, Girlie, I've got a question for you. Recipe above. Do you
> actually measure the cornstarch and the sherry? And the spices? Those
> are things I'd eyeball. Then again, if you do, it's probably another
> reason why you're a better cook than I am.
>
> Barb

Barb, I'm not the poster of that recipe, but I know what you mean... ;-)
I mostly eyeball MOST of my ingredients when I cook! It's the
"seat-of-your-pants" or "instinct" cooking technique. ;-)

But, sometimes at least, if I post a recipe here, I try to guesstimate
what I used. I pretty much just post original recipes that I considered
"successful". <G>

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>> A crimini is nothing more than a juvenile portobello. Sometimes you'll see
>> them
>> packaged as Baby Portobellos. Heh...used to buy brown button mushrooms
>> (crimini) in bulk for less than white button mushrooms. Not
>anymore....sigh.
>>
>> Ellen
>
>
>Oh! Ok, thanks! :-)
>
>They have those then at HEB>
===================
What's "HEB" ?

JimLane wrote:

> Richard Periut wrote:
>
>> JimLane wrote:
>>
>>> Dog3 wrote:
>>>
>>>> "Jack Schidt®" > deliciously posted in
>>>> . com:
>>>>
>>>>> "Nancy Young" > wrote in message
>>>>> ...
>>>>>
>>>>>> Since much of the US is in a deep freeze, no way am I the only one
>>>>>> who made soup.
>>>>>>
>>>>>> Me: Beef barley served with a slice of marble rye.
>>>>>>
>>>>>> I feel better now. nancy
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> I made green chile stew soup sauce slop, whatever. You get the
>>>>> picture, I tink.
>>>>>
>>>>> Jack Commital
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> Is there the perfect wine or beer to accompany chile slop?
>>>>
>>>> Michael <- loves chile slop/stew/soup
>>>
>>>
>>>
>>>
>>> Negra Modelo or Dos XX Ambar
>>>
>>>
>>> jim
>>
>>
>>
>> That's chicken feed for such a strong dish. A Guinness stout, or
>> homebrew Toad Spit Stout would work wonders. Also, a bock.
>>
>> Rich
>>
>
> Not really. I try to keep wines and beer from the same region the dish
> is from. Just a personal preference. Want a bit more bitterness, then
> there is Bohemia.
>
>
> jim

Of course, there is Stone Brewing's Arrogant ******* ale!


jim

SportKite1 wrote:

>>From: Katra
>
>
>>I've never tried Crimini mushrooms.
>
>
> A crimini is nothing more than a juvenile portobello. Sometimes you'll see them
> packaged as Baby Portobellos. Heh...used to buy brown button mushrooms
> (crimini) in bulk for less than white button mushrooms. Not anymore....sigh.
>
> Ellen
>
>
>
>

Isn't it the other way 'round? A portabello is an overgrown crimini?


jim ;-)

Katra > wrote in
:

>> I always mix dried and fresh. The dried have an incredibl depth of
>> flavor, but I miss the texture of the fresh if used alone. Doesn't
>> matter the type. They'll be good. When I buy the European dried
>> mushrooms I rarely know the type as they aren't usually labeled as
>> such.
>
> I understand the part about texture. :-) The major reason I've gone to
> using more fresh mushrooms than canned... Reconstituted dried
> mushrooms tend to be chewy, but as you said, can add very intense
> flavor.
>
> I suppose i could just chop them. <G>

That would certainly work. I do cut them in rather small pieces.

> Oh, almost forgot... Mom would sometimes dry mushrooms (and onions
> too!) in the oven at a hot enough temperature to toast them slightly,
> then she would put them into the blender and powder them!
>
> Talk about intense flavor........ :-d

Sounds like a great technique for preserving them, too. I bet the flavor
of them toasted is really enhanced.

>> > Barley makes a fantastic base for soup. :-) I've used it in crock
>> > pot potroast.
>> >
>> > K.
>>
>> I'll have to try that. I love barley and beef. Years ago a friend's
>> mother always served a side dish of barley and mushrooms baked in
>> beef broth and served with the Sunday roast. It was delicious, and I
>> have made it every since.
>>
>
> I layer my crock pot roasts according to what needs to cook hottest
> and longest. The barley goes on the bottom, then the alium (onions,
> garlic, shallots, scallions etc.) then carrots, potatoes if I use
> them, and the meat always goes on top. I then add my wine/stock
> mixture and add powdered spices/flavorings to the very top. Start out
> on high until it starts to bubble, then turn it down to low for 6 to 8
> hours. :-)

Thanks for posting your technique for doing this. I doubt I would have
thought to layer them that way, but it makes sense.

>
> Pressure cookers are faster for pot roasts and I layer them the same
> way, but it's not the same as sloooowwww cooking. <G>

I've had an electric pressure cooker since the late 1960s, but I find
that I'm using it less and less these years. I think there's a bit of a
tradeoff in flavor for speed. Although I really like the way it can
tenderize some things.

Wayne

(Melissa Houle) wrote in
om:

> Wayne Boatwright > wrote in
> message SNIP> >
>>
>> Melissa,
>>
>> This recipe for Thai Coconut Soup from Cooks.com is really easy and
>> really delicious. I've made it numerous times. Don't be put off by
>> the ingredients - one trip to a Thai or Asian market will get them
>> all.
>>
>> Wayne
>>
>> THAI COCONUT SOUP
>>

< recipe snipped >

> Wow! <G> Thank you for the recipe, Wayne. It certainly looks possible
> even for a novice souper, like me. Fortunately, I work very close to a
> large Asian market, and the grocery store where I usually shop has a
> good selection of international ingredients, as well, so availability
> shouldn't be a problem.
>
> Melissa
>

Good luck and enjoy!

Wayne

Wayne Boatwright wrote:

> Lia, I usually buy either Mae Ploy or Chaokoh brands, both available at
> many Thai or Asian stores. They are generally better than the brands in US
> Supermarkets. You'll see upon opening that the "cream" rises to the top,
> just like unhomogonized milk. Also, both brands are preservative-free, I
> believe.
>

Thanks. As it turns out, Chaokoh is what's in my cupboard at the
moment. I'm more confident now about combining it with the stock in my
freezer.

--Lia

Julia Altshuler > wrote in
news:CgmMb.28499$8H.65988@attbi_s03:

> Wayne Boatwright wrote:
>
>> Lia, I usually buy either Mae Ploy or Chaokoh brands, both available
>> at many Thai or Asian stores. They are generally better than the
>> brands in US Supermarkets. You'll see upon opening that the "cream"
>> rises to the top, just like unhomogonized milk. Also, both brands
>> are preservative-free, I believe.
>>
>
> Thanks. As it turns out, Chaokoh is what's in my cupboard at the
> moment. I'm more confident now about combining it with the stock in
> my freezer.
>
> --Lia
>
>

You're welcome!

In article >,
(Nancree) wrote:

> >> A crimini is nothing more than a juvenile portobello. Sometimes you'll see
> >> them
> >> packaged as Baby Portobellos. Heh...used to buy brown button mushrooms
> >> (crimini) in bulk for less than white button mushrooms. Not
> >anymore....sigh.
> >>
> >> Ellen
> >
> >
> >Oh! Ok, thanks! :-)
> >
> >They have those then at HEB>
> ===================
> What's "HEB" ?
>

Our local grocery store chain. :-)

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Katra > wrote:
>In article >,
> MEow > wrote:
>
>> While frolicking around in rec.food.cooking, Katra of Terra's
>> Treasures said:
>>
>> >> My favourite soup:
>> >> From The Essential Vegetarian Cookbook:
>>
>> [snip recipe]
>> >
>> >Damn that sounds good!!! :-d
>> >
>> I prefer to multiply the amount of garlic, myself. I think it's good
>> when you feel a cold coming on (not that I do now, mind).
>> --
>> Nikitta a.a. #1759 Apatriot(No, not apricot)#18
>
>For colds, I actually prefer hot and sour oriental soup.
>The pepper and vinegar are incredible for soothing a sore throat
>and clearing the sinuses!
>
>I don't know how to make it, I usually just get Takeout from
>August Moon. :-)

I'll have to finish typing up my recipe. It's based on James
Peterson's in Splendid Soup, although I add some things and leave out
others. Since I keep Annie Chun's ginger-chicken broth, tofu in shelf
stable packs, and dried Asian mushrooms around the pantry, all I need to
do is stop by the store to get boneless pork chops. (I usually have eggs
and my non-authentic carrot addition in the fridge.)

Vinegar! Yeah!

I went out for Chinese takeout last night and today I made minestrone,
although it was relatively warm here.

Would that tomato soup work with a good brand of canned toms, e.g. Muir
Glen?

Charlotte

In article >,
JimLane > wrote:
>Katra wrote:
>> For colds, I actually prefer hot and sour oriental soup.
>> The pepper and vinegar are incredible for soothing a sore throat
>> and clearing the sinuses!
>>
>> I don't know how to make it, I usually just get Takeout from
>> August Moon. :-)

>I agree with this. Whenever I feel a cold coming on or have one, I
>prefer going to a local Chinese place and eating a big bowl of hot and
>sour. My backup? Really good tortilla soup.

I have a quickie knockoff of one of my fave eatery's "Sopa
Azteca" (tortilla soup) for one or two. I love it for colds.

1 12-14 oz can tomatoes with chiles
1 12-14 oz can chicken broth
Good handful cooked chicken or turkey (you can use canned chicken too)
1 or 2 avocadoes, cut in chunks
Good handful good tortilla chips (you can fry em yourself)
About 1 tablespoon diced onion or shallot
About 1 tablespoon dried Mexican oregano
1 lime

Heat up tomatoes, broth, chicken in saucepan until hot. Add avocado and
take off heat.

Arrange chips in bowl. Pour broth over. Garnish with onion, oregano, and
lime to taste. Makes two big bowls.

This can range from mildly spicy to muy picante depending on your tomatoes
with chiles.

Charlotte

In article >,
Dave Smith > wrote:
>Nancy Young wrote:
>
>> Since much of the US is in a deep freeze, no way am I the only one
>> who made soup.
>>
>> Me: Beef barley served with a slice of marble rye.
>>
>> I feel better now. nancy
>
>I am going to have to work on making soups. I have never had much luck
>with them in the past. I am feeling a little inspired today. Our
>temperatures dropped drastically over the last few days so it is
>definitely soup season, but what really made me think was the soup
>sample I had this afternoon. I was in the liquor store and one of the
>local restaurants was doing a presentation and handing out samples of
>their roasted vegetable cream soup. It was incredible. They were also
>handing out samples of their honey chicken salad sandwiches on
>boccacio (sp?> bread.

Foccacia.

I have three soup cookbooks but will say that I have had excellent results
with the recipes from Williams-Sonoma Soup (slightly tweaked). The
minestrone I made today is a variant on one of the recipes.

If you google my id I did post the lentil soup (curried - very good) at
some point.

Charlotte

In article >,
"Charlotte L. Blackmer" > wrote:

> In article >,
> Katra > wrote:
> >In article >,
> > MEow > wrote:
> >
> >> While frolicking around in rec.food.cooking, Katra of Terra's
> >> Treasures said:
> >>
> >> >> My favourite soup:
> >> >> From The Essential Vegetarian Cookbook:
> >>
> >> [snip recipe]
> >> >
> >> >Damn that sounds good!!! :-d
> >> >
> >> I prefer to multiply the amount of garlic, myself. I think it's good
> >> when you feel a cold coming on (not that I do now, mind).
> >> --
> >> Nikitta a.a. #1759 Apatriot(No, not apricot)#18
> >
> >For colds, I actually prefer hot and sour oriental soup.
> >The pepper and vinegar are incredible for soothing a sore throat
> >and clearing the sinuses!
> >
> >I don't know how to make it, I usually just get Takeout from
> >August Moon. :-)
>
> I'll have to finish typing up my recipe. It's based on James
> Peterson's in Splendid Soup, although I add some things and leave out
> others. Since I keep Annie Chun's ginger-chicken broth, tofu in shelf
> stable packs, and dried Asian mushrooms around the pantry, all I need to
> do is stop by the store to get boneless pork chops. (I usually have eggs
> and my non-authentic carrot addition in the fridge.)
>
> Vinegar! Yeah!
>
> I went out for Chinese takeout last night and today I made minestrone,
> although it was relatively warm here.
>
> Would that tomato soup work with a good brand of canned toms, e.g. Muir
> Glen?
>
> Charlotte

I'm not the one that posted the tomato soup recipe, but I don't see why
not... I like to use "no salt added" canned Roma tomatoes for a lot of
things, or even just straight out of the can. <G>

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Wayne Boatwright > wrote:

> Katra > wrote in
> :
>
> > Oh, almost forgot... Mom would sometimes dry mushrooms (and onions
> > too!) in the oven at a hot enough temperature to toast them slightly,
> > then she would put them into the blender and powder them!
> >
> > Talk about intense flavor........ :-d
>
> Sounds like a great technique for preserving them, too. I bet the flavor
> of them toasted is really enhanced.

Yes, and if you are just looking for the flavor, it's convenient to
just add a few pinches.

> >
> > I layer my crock pot roasts according to what needs to cook hottest
> > and longest. The barley goes on the bottom, then the alium (onions,
> > garlic, shallots, scallions etc.) then carrots, potatoes if I use
> > them, and the meat always goes on top. I then add my wine/stock
> > mixture and add powdered spices/flavorings to the very top. Start out
> > on high until it starts to bubble, then turn it down to low for 6 to 8
> > hours. :-)
>
> Thanks for posting your technique for doing this. I doubt I would have
> thought to layer them that way, but it makes sense.

I worry about over-cooking the meat! This seems to prevent that, rather
than just cutting it into chunks and mixing it all up. I leave the roast
_whole_, then it breaks up with a fork when it is done.

>
> >
> > Pressure cookers are faster for pot roasts and I layer them the same
> > way, but it's not the same as sloooowwww cooking. <G>
>
> I've had an electric pressure cooker since the late 1960s, but I find
> that I'm using it less and less these years. I think there's a bit of a
> tradeoff in flavor for speed. Although I really like the way it can
> tenderize some things.
>
> Wayne

Heh, yeah, it IS good for tough things!
I should have used it for that dragon claw stock I made today...

Daddums has managed to come down with a virus, so I used up the last of
the chicken feet in the freezer to make soup for him. Usually, I pull
the feet out of the mix when I am done and eat them myself, leaving the
stock and onions etc. for him, (since he won't eat chicken feet), but
they came out too tough just doing them in the stock pot... I ended up
feeding most of them to Jewely (my BC), but the chicken stock that I
made with them turned out great as usual. :-) Made with onions, garlic,
ginger and celery. I wanted to keep it simple since he is ill, so did
not over-spice it. Dragon claw stock will bounce when cooled if you get
it right.

It was all I could get him to eat today. <sigh>

I've had problems with cooking rice, yeah I know the instructions for
steamed rice but just cannot seem to get it right! The pressure cooker
makes it come out perfect. Every time. :-) Bring it up to pressure and
leave on low for 30 minutes.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Sun, 11 Jan 2004 06:53:41 GMT,
Wayne Boatwright > wrote:
>
> This recipe for Thai Coconut Soup from Cooks.com is really easy and
> really delicious. I've made it numerous times. Don't be put off by the
> ingredients - one trip to a Thai or Asian market will get them all.
>
> Wayne
>
> THAI COCONUT SOUP
[snip]

This looks fantastic, I'll definitely try it out. Thanks,
Wayne!

Ariane

On Sun, 11 Jan 2004 14:49:01 GMT,
Wayne Boatwright > wrote:
>
> Lia, I usually buy either Mae Ploy or Chaokoh brands, both available at
> many Thai or Asian stores. They are generally better than the brands in US
> Supermarkets. You'll see upon opening that the "cream" rises to the top,
> just like unhomogonized milk. Also, both brands are preservative-free, I
> believe.

We usually buy Chaokoh brand, and I'm happy with that. Not
all brands are equal, IMO... I've found some to be rather watery
without that nice layer of "cream" on the top. Unfortunately, I can't
remember specific names now, which is why I usually stick to Chaokoh.
Here, coconut milk is cheaper in the Asian groceries than in the
ethnic sections of supermarkets, which is an extra plus.

Ariane

Ariane Jenkins > wrote in
:

> On Sun, 11 Jan 2004 06:53:41 GMT,
> Wayne Boatwright > wrote:
>>
>> This recipe for Thai Coconut Soup from Cooks.com is really easy and
>> really delicious. I've made it numerous times. Don't be put off by
>> the ingredients - one trip to a Thai or Asian market will get them
>> all.
>>
>> Wayne
>>
>> THAI COCONUT SOUP
> [snip]
>
> This looks fantastic, I'll definitely try it out. Thanks,
> Wayne!
>
> Ariane
>

My pleasure... Enjoy!

While frolicking around in rec.food.cooking, Michel Boucher of
Compagnie des Cent-Associés said:

>Gypsy soup (from the Moosewood Cookbook, slightly adjusted)
>
Sound interesting. I'm going to make that as a late dinner, as soon as
I've written one more post and printed the recipe.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

On Sun, 11 Jan 2004 00:05:54 GMT, "Felice Friese" >
wrote:

>
>"Nancy Young" > wrote in message
...
>>
>> Since much of the US is in a deep freeze, no way am I the only one
>> who made soup.
>>
>> Me: Beef barley served with a slice of marble rye.
>>
>> I feel better now. nancy
>
>Onion, brewed from a mess of crockpot-caramelized white onions and a stock
>made from the Christmas roast beef trimmings. The first round was served as
>is, the second round was pureed and thinned with heavy cream. It just don't
>get no better than this.

Oh yummy. How do you make "crockpot-caramelized white onions", that
sounds like a neat trick!

thanks,
Lisette

On Sun, 11 Jan 2004 13:53:57 -0600, Melba's Jammin'
> arranged random neurons, so they looked
like this:

>Hey, Girlie, I've got a question for you. Recipe above. Do you
>actually measure the cornstarch and the sherry? And the spices? Those
>are things I'd eyeball. Then again, if you do, it's probably another
>reason why you're a better cook than I am.

"you're a better cook than I am" BWAHAHAHAHAHA! <snort!> <hic!> Am *I*
the one who made that to-die-for coffee cake at Margaret Suran's.
Nooooo. Am I the author of that sinful brownie recipe? Nooooo. Have I
*ever* won a ribbon of any color at any state fair in the entire
United States? Noooo. Did I accidentally give food poisoning to an
entire household of relatives at Christmas 1988? Yesssss! Do I bake
pies that are so ugly they need to be eaten in the dark? Yesssss!
(Granted, they taste really good.) And, in teaching myself Thai
cooking, did I actually produce a meal the *dog* wouldn't touch?
Yesssss!

But to answer your question: no, I don't measure for recipes that are
either simple or I've done a thousand times such as my egg drop soup
recipe. Those I eyeball, as well. In fact, for tbls. and tsps., I
usually don't measure for *any* recipe unless I've never made the
recipe before. If I can't recognize what a tbl. or tsp. ought to look
like without a measuring spoon, someone ought to revoke my cookery
license!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove "gotcha"

On Sun, 11 Jan 2004 13:58:47 -0600, Melba's Jammin'
> wrote:

>In article >,
(PENMART01) wrote:
>
>> > B.Server
>> >
>> Nancy Young wrote:
>> >
>> >>
>> >>Since much of the US is in a deep freeze, no way am I the only one
>> >>who made soup.
>> >>
>> >>Me: Beef barley served with a slice of marble rye.
>> >>
>> >>I feel better now. nancy
>> >
>> >Muligatawny
>>
>> Obviously you'rre offering no recipe so you must be asking.
>
>Oh, pishtosh! B.Server gave a one-word response to Nancy's subject
>line. Nancy didn't post a recipe, either. Many have not. Are you
>gettin' ornery on us again? "-)
>
>> mulligatawny soup [muhl-ih-guh-TAW-nee]
>(definition and recipe snipped)

Happy to post the recipe that I used. It is quite unlikely that it
would happen in response to PENMART01 as I seldom respond to uncivil
posts and have never seen a civil one from that source. Truth to tell
I, like about half the regular readers, have had him killfiled for
years.

Hmm. Recipe is not on this machine, so it will have to wait a day or
so until I get back home.

FWIW, the next cold snap will bring out the black bean/ancho soup.

--cheers

In article >,
B.Server > wrote:

> On Sun, 11 Jan 2004 13:58:47 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> (PENMART01) wrote:
> >
> >> > B.Server
> >> >
> >> Nancy Young wrote:
> >> >
> >> >>
> >> >>Since much of the US is in a deep freeze, no way am I the only one
> >> >>who made soup.
> >> >>
> >> >>Me: Beef barley served with a slice of marble rye.
> >> >>
> >> >>I feel better now. nancy
> >> >
> >> >Muligatawny
> >>
> >> Obviously you'rre offering no recipe so you must be asking.
> >
> >Oh, pishtosh! B.Server gave a one-word response to Nancy's subject
> >line. Nancy didn't post a recipe, either. Many have not. Are you
> >gettin' ornery on us again? "-)
> >
> >> mulligatawny soup [muhl-ih-guh-TAW-nee]
> >(definition and recipe snipped)
>
> Happy to post the recipe that I used. It is quite unlikely that it
> would happen in response to PENMART01 as I seldom respond to uncivil
> posts and have never seen a civil one from that source. Truth to tell
> I, like about half the regular readers, have had him killfiled for
> years.
>
> Hmm. Recipe is not on this machine, so it will have to wait a day or
> so until I get back home.
>
> FWIW, the next cold snap will bring out the black bean/ancho soup.
>
> --cheers
>
>

Oh damn.
Oh yes...

Please post?

Pleasepleaseplease???

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

While frolicking around in rec.food.cooking, Michel Boucher of
Compagnie des Cent-Associés said:

>Gypsy soup (from the Moosewood Cookbook, slightly adjusted)
>
Would you mind if I post the recipe to some other NGs where I think it
would be appreciated, if I just tell who I have it from?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

MEow > wrote in
:

> While frolicking around in rec.food.cooking, Michel Boucher of
> Compagnie des Cent-Associés said:
>
>>Gypsy soup (from the Moosewood Cookbook, slightly adjusted)
>>
> Would you mind if I post the recipe to some other NGs where I
> think it would be appreciated, if I just tell who I have it from?

No problem. You might mention that it's the first edition of the
Moosewood cookbook. I'm not sure it's in the 2nd edition.

--
"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

On Tue, 13 Jan 2004 02:23:17 -0600, Katra >
wrote:

[...]
>>
[...]
>>
>> Hmm. Recipe is not on this machine, so it will have to wait a day or
>> so until I get back home.
>>
>> FWIW, the next cold snap will bring out the black bean/ancho soup.
>>
>> --cheers
>>
>>
>
>Oh damn.
>Oh yes...
[...]

I hope this works OK. The original is in a Word document: enough said.

This soup is very easily made in under an hour and, thanks to the dal,
is a very filling meal in an of itself.

Forgive the extended chatter in the notes. I have a number of recipes
of this sort that were annotated to help friends who liked the recipe
but may not be familiar with the style.

The black bean/ancho soup is still hand written. I'll try to get
around to explaining later.

================================================== =

Mulligatawny Soup

From: Indian Cookbook
By: Kaushi Bhatia

(Recipe adapted from original; see notes)

Ingredients

1 Cup Masoor dal
2 medium onions, chopped
2 medium carrots diced
2 medium tomatoes, seeded and diced
2 Tbsp unsalted butter or ghee
8 curry leaves
4 Cups stock (vegetable or chicken is best)
1/2 Cup unsweetened, canned coconut milk
(shake the can before opening)
Salt to taste
Slices of lemon
1" piece of fresh ginger
1/2" piece of turmeric (or 1/4 tsp dried)
6-8 whole black pepper corns
1-2 Kashmiri chili(see notes)
1 tsp coriander seeds

Preparation

Roast the black pepper, chili, and coriander in a dry skillet until
they are fragrant. Grind the roasted spices to a powder. Grate or
very finely chop the ginger and turmeric. Mix the dried spices and
the wet ones together.

Heat the butter/ghee and sauté the onions. When the onions are
softened, but before they color, add the spice mixture and sauté
another couple of minutes while stirring. Add the dal, carrots,
tomatoes, along with curry leaves, water/stock and bring to a gentle
boil. When all ingredients have softened, (taste a carrot piece to
test doneness) remove the curry leaves, puree the remaining soup in
batches in a blender and strain through a wire sieve. (straining
improves the texture but does not affect the flavor; your choice)

Return to the pan, add the coconut milk, stir and cook 5 more minutes.
(Do not allow to boil)

Adjust salt to taste and serve garnished with a slice of lemon.

Indian cooking notes:

This recipe comes from a small cookbook I picked up in an Indian
market in Bangalore, Karnataka State; in Southern India. Since most
Indians, like many Europeans and many of our grandparents, did not
usually learn to cook out of a cookbook, but rather at their mother's
side, there is already one level of translation at work. Added to
that is my own translation of units from a mixture of British Imperial
measures and metric (why the mix, I do not know) to U.S. measures.
The short message is that the quantities are approximate and can vary
to your taste as well as they did to mine.

Dal is the generic Hindi word for pulses/legumes. So it covers peas,
chickpeas, beans, and lentils,etc.. Masoor Dal is a variety of lentil
that is split and has the seed covering removed so that it is a bit
like split peas. You will know it when you see it by the bright pink
color.

Curry leaves are the leaves of a South Indian shrub. In S. India they
call them "kari". Their use is characteristic of S. Indian
vegetarian cooking. They add an herbal note to the soup somewhat
like cilantro in Mexican food, so if you can, you should try to use
them. The reason for removing them before pureeing the soup is that
they are dark in color and will add flecks of dark material to an
otherwise yellow-orange mixture. It does not affect the taste at all.

I use Roma (Italian paste) tomatoes. They are more easily seeded,
usually cheaper all year long, and less watery. They grow better in
my garden through the summer heat, too. They also have a more intense
flavor. Use what is fresh and ripe.

You can use water, vegetable stock, or chicken stock in order of
improving flavor (in my opinion). If you do not have or wish to make
chicken stock, I suggest Swanson's unsalted chicken stock. If you
would like to help out the Swanson's, simmer a few chicken necks or
backs in it for an hour or so. I have never found a canned vegetable
stock that was worth carrying the can home. If you wish to use it, my
recommendation is to make you own.

I use canned unsweetened coconut milk, Chaokoh Brand. You can find
it at any Thai market. Shake the can before opening; it separates
when it stands. If you have reasonably fresh coconuts and the time,
split, grate and make your own.

Use fresh ginger and fresh turmeric if you can find it. Both Central
Market and MGM (see below) often carry fresh turmeric. It is easily
grown in a warm climate like ours.

For the Kashmiri chile, I use dried, red Thai chile. The Kashmiri
chiles are about the diameter of a lead pencil and less than an inch
and a half long. They are HOT. Mexican chiles de Arbol work as do
various Thai, Indian, and Chinese dried chiles. Green chiles (serrano,
jalapeno) do not work as they add an entirely different flavor.

Tools. If you cook Asian food frequently, a couple of tools will come
in very handy. A small electric coffee grinder (Krups, for example)
is extremely handy for grinding spices. Get a special one for that
unless you like rather odd tasting coffee and odder still soup. The
use of the grinder lets you work from whole spices whose flavor will
be much better than pre-ground ones. The graters that are based on
woodworking rasps are a miracle when it comes to grating ginger or
other fiberous, tough spices (turmeric, nutmeg, etc) Mine is made by
Microplane and available at Williams-Sonoma


Additional Reading:

If you like Indian food and want to try other recipes, I recommend
Classic Indian Cooking by Julie Sahni. It is based on American
kitchens and measures, contains recipes from trivial to marathon, and
has a good introduction to techniques.


Enjoy.

While frolicking around in rec.food.cooking, Michel Boucher of
Compagnie des Cent-Associés said:

>>>Gypsy soup (from the Moosewood Cookbook, slightly adjusted)
>>>
>> Would you mind if I post the recipe to some other NGs where I
>> think it would be appreciated, if I just tell who I have it from?
>
>No problem. You might mention that it's the first edition of the
>Moosewood cookbook. I'm not sure it's in the 2nd edition.

Done. Thanks.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)