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Archive for January, 2002

Mary Beth – maker of quilts, herder of cats, guardian of fruitcake, owner of the OXO peeler – writes about soup:

Dear Soup Lady, I’ve been enjoying some recipes from other websites, and thought I’d share the soup I made today. Use whatever sort of meat you’d like for the ham. Sure to be OK.

Hearty Veggie Lentil Soup

In a big soup pot, saute:
vegetable oil
two onions, diced
4-5 cloves garlic, mashed
1.5″ thick slice of ham diced (I used turkey ham)

When onions start to turn golden, add:
2-3 quarts of water
1 one pound bag of lentils
5 carrots, diced (about 1/4″”)
5 stalks celery (ditto)
1 bay leaf
salt and pepper to taste
fines herbes
dried parsley

Bring to a boil and reduce heat. Simmer until the lentils are cooked. Add:
one 28 oz can of pureed tomatoes
one small can ,b>beef stock, if desired
more water if needed
4-5 large leaves of kale, large stems removed. Stack the leaves and slice into 1/4″ ribbons, simmer until the kale is cooked.

Leave uncovered to reduce stock slightly. Just before serving, add a good bit of grated fresh parmasean cheese to each bowl and ladle soup into the bowl.

I like that image: “… slice into 1/4″ ribbons …”

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Irish Potato Candy

Announcing a new feature : FOOD IMPOSTERS! I have long had a fascination with foods that are meant to look like other foods. As I was mulling this over today, someone offered me a candy called an Irish Potato. This is a no-bake coconut and cream cheese confection that is rolled in cinnamon and shaped by hand. Faith and begorah if it doesn’t look like a wee spud!

IRISH POTATO CANDY
1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon

Directions:

1. In a medium bowl, beat the butter and cream cheese together until smooth. 2. Add the vanilla and confectioners’ sugar; beat until smooth.
3. Using your hands if necessary, mix in the coconut.
4. Roll into balls or potato shapes, and roll in the cinnamon.
5. Place onto a cookie sheet and chill to set.
6. If desired, roll potatoes in cinnamon again for darker color.

Enjoy the complexity of this experience. Once you adjust your brain to the idea that this is candy, then you begin to expect marzipan. What a surprise to find the coconutty goodness inside. And it’s not overly sweet, either.

The Soup Lady regrets to announce that the panel of judges is becoming very uncooperative. Maybe I can lure them back into the test kitchens with this one. (Note: While doing research for this entry, I came across some recipes that included real mashed potatos in the ingredients, but who the hell wants to eat that? That is not the point, anyway.)

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Boston Beanie Ring

An Open Letter to Helen Waters

Dear Helen Waters, Your website is a model for us all – a cross-stitched dung beetle! – an entire section devoted to the sharp crease of a well-made trouser! – And, of course, a food section that makes me realize that my own weird jello department is only a pretender to the throne on which you are already seated. I bow before you. Jello forever!
Best regards,
The Soup Lady

Behold! From the “I Can’t Believe It’s Food!” section of the Family Indigestion department:

THE BOSTON BEANIE RING

bostonbeaniering.jpg

1 pkg. lemon flavoured gelatin
1/3 cup ketchup
3 tablespoons lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt
1 can baked beans in tomato sauce
1/2 cup diced celery
1/4 cup drained sweet-pickle relish
small, inner romain leaves

Heat tomato juice to boiling in a small saucepan; pour over gelatin in a medium-sized bowl; stir until gelatin dissolves. Stir in ketchup, lemon juice, mustard and salt. Chill 30 minutes, or until as thick as unbeaten egg white. Fold in baked beans, celery and pickle relish; spoon into a 5-cup ring mold. Chill several hours, or until firm (overnight is best). When ready to serve, run a sharp-tip thin-blade knife around top of salad, then dip mold very quickly in and out of pan of hot water. Cover mold with a serving plate; turn upside down; carefully lift off mold. Stand romaine leaves in center of ring.

Who would actually dare to make this, let alone serve it? At least the <a
href=”http://drokk.com/familyindigestion/itsfood.html”>Molded Pork Loaf has a horrible kind of beauty about it, which the Boston Beanie Ring cannot claim.

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Inspired by the Congress Cooks! entry, Steve from Hawaii writes: <FONT
face=georgia>Dear Soup Lady, I was surprised to find that none of the Hawaii Congresspeople mentioned this staple of Island parties in the Congress Cooks recipe listings, so I thought I’d submit it for your kitchen tests. Please note it contains cabbage. This one is pretty standard; as you might guess, there are
lots of variations. It’s quite ono (good, in the local language).
Enjoy! Steve ( aka Linkmeister ) . There’s a reason they call him The Linkmeister.

Portuguese Bean Soup

Ingredients:
2 cups (1 lb) red or pink beans
2 quarts boiling water
2 lb Portuguese sausage
1 onion, sliced
2 carrots, diced
3 potatoes, diced
1 small cabbage, chopped
1 can (8 oz) tomato sauce
2 tablespoons salt
1 quart water

Procedure: Wash beans and put in a large saucepot. Cover with boiling water and let stand one hour. Cut sausage into 1/4-inch slice; add with onion to the undrained beans. Cook on low heat for 1 hour or until beans are tender. Add remaining ingredients. Simmer 1 1/2 more hours, adding more water if necessary. Makes 12 servings.

Source: http://www.hawaii.edu/recipes/pork/portbeansoup.html
Submitted by: Residential Services Division Organization: Hawaiian Electric Company

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CONGRESS COOKS! – An Internet Cookbook From Our Elected Officials found via blog and toad are friends. Heaven only knows the motivation behind it, but this is an uneven collection of folksy recipes from US senators, congressmen and governors.

The recipes seem to be chosen to highlight state speciality foods or ethinic background of the contributors and but some are downright unexplainable.

I find it interesting that the majority of the recipes are from the lowly
congressman, who might have actually had some contact with the business end of a kitchen stove. Adds believability to the entire venture. I still can’t figure out the motive, though. Nevertheless, there are some soup recipes:

Avoglemono Soup
Clam Chowder
Burgoo
Potato Dill Soup
and, of course the Famous Senate Navy Bean Soup

Please do not venture anywhere near this site unless you are willing at look at cheesey publicity photos of politicians. Consider yourself warned.

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From the Mailbag

Ok, I confess. It’s really it’s From The Comment Bag: Jessamyn sends along The! Science! Of! Vegetable! Soup! Good advice.Take a look.

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