The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup

The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup

Aliza Green

Language: English

Pages: 160

ISBN: 1592538444

Format: PDF / Kindle (mobi) / ePub

The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup

Aliza Green

Language: English

Pages: 160

ISBN: 1592538444

Format: PDF / Kindle (mobi) / ePub


Soup, beautiful soup—the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more …

Once again award-winning chef Aliza Green invites you into her kitchen to share her time-tested techniques for making dozens of soups, bisques, chowders, and purées. From the basic foundation of stocks to the older, European-inspired concoctions, such as Zuppa Pavese and French Onion Soup, Aliza outlines the origins, ingredients, and steps necessary to create a warm and satisfying culinary experience every time. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat. Recipes include:

—Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika

—Tuscan Pappa al Pomodoro

—Senegalese Peanut and Yam Puree with Ginger

—Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks

—Wild Salmon Chowder with Sweet Corn & Gold Potatoes

—Tom Kha Gai (Thai Chicken Coconut Soup)

—Cream of Cauliflower with Nutmeg and Chives

—Kerala Red Lentil Soup (vegan)

—Vietnamese Pho Soup with Beef Brisket

—Caribbean Callalou Soup with Crabmeat and Coconut

Accompanied by Steve Legato’s clearly detailed, full-color photography, your soup making success will be effortless. Inside you’ll find a wide-ranging collection of recipes to suit every palate including seafood, poultry, pork, beef, vegan and vegetarian formulas, and a wealth of information you will use over and over again in your culinary endeavors.

Basic Stocks: The importance of using your vegetable water, roasting juices, trimmings, seasonings, and the right vegetables to get optimum flavor from your stock

Soupmaker’s Tips: Ingredients prep—how to correctly wash, slice, and dice ? When fresh versus frozen is important ? Using flavor enhancers such as fresh herbs and appropriate spices ? How to get the best results from the proper utensils ? Invaluable time savers ? Creative serving suggestions

Basic Techniques: How to properly chill soup, the process of cooking dried beans, the correct shredding method for cabbage, the art of cutting leaves into chiffonade, and many more

The Big Book of Vegan Recipes: More Than 500 Easy Vegan Recipes for Healthy and Flavorful Meals

Fat Witch Bake Sale: 65 Recipes from the Beloved Fat Witch Bakery for Your Next Bake Sale or Party

People's Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn's Coolest Pop Shop

Tea with Bea: Recipes from Bea's of Bloomsbury

100 Best Vegan Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

g) chopped Italian parsley 1/4 cup (10 g) chopped fresh basil leaves Pinch freshly grated nutmeg 6 large eggs 2 cups (40 g) lightly packed spinach leaves, cut in thin strips Salt and pepper SAVE FOR STOCK: Egg shells (use to help clarify clear broth), Parmigiano-Reggiano rind (add to vegetable soup such as minestrone or Acquacotta Maremmana, page 83, to flavor the broth—or grill them and serve with drinks), parsley and basil stems, peeled lemon (cut in half and add to fish, chicken, or

cores of sweet bell pepper, the skin of onions, the head of a fish, or the wing tips of chicken. We can learn from the masters and get every last bit of flavor by making our own stock, one of the most satisfying tasks in the kitchen. Every last bit of vegetable and protein contains nutrition and flavor waiting to be savored. Save That Vegetable Cooking Water Many of the nutrients and much of the flavor of vegetables is contained in their cooking water, so don’t throw it out. Potatoes,

top. SAVE FOR STOCK: Bread ends (use to thicken soup or to make breadcrumbs), leek trimmings, inner pumpkin scrapings, pumpkin seeds (dry, salt, and roast for a delicious, healthy snack) PAPPA AL POMODORO THIS THRIFTY TUSCAN home cook’s soup depends on the juiciest, ripest fresh tomatoes, preferably tasty heirloom varieties, and the best fruity green extra virgin olive oil. It is even better made a day ahead and reheated or it may be served cool—not ice cold, which would deaden its

and ground in a complex method. It has a distinctive smoky, dried fruit flavor, and mild but lasting heat. Look for Urfa pepper in Middle Eastern markets or from specialty spice stores. The closest substitute is dried ancho chiles from Mexico. Cutting Herb Leaves into Chiffonade To cut into chiffonade is to slice green leaves into narrow strips. You may use this technique to cut large herb leaves such as mint, basil, cilantro, or parsley, but not thyme, tarragon, or rosemary, which have

substantial stews of meat and barley. The term evolved into hodge-podge, a jumbled mixture. Spanish cocido, which invariably contains chickpeas, is simmered in a large pot and is related to Italian bollito misto, and even the traditional New England boiled dinner, all of which contain a variety of meats and hearty root vegetables cooked in a rich broth. These dishes may be served in multiple courses with the vegetables first, the cooked meats second, and the broth third. Cocido often has fine

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