Winter has always seemed like a good time for soup round here. It gets colder, and there's nothing nicer than a steaming pot either simmering on the cooktop or bubbling up in the oven. If the day starts with a good chill in the air, the LeCreuset comes out, the Trinity (carrots, onions, garlic & sometimes celery) gets browned or roasted, and the cookbooks come out.
Most recently, it was posole again. I had some nice small pork roasts from the Amish Market, and after boning and cubing one, I roasted the bones along with some riblets as a base for pork stock. Roasted bones went into the water with some veggies that had also been roasted...the usual carrots, onions and garlic...and away the bones simmered.
When the stock was chilled and slightly skimmed, I got the pork cubes browned in the trusty 5.5 qt LeCreuset. As I only had a half bag of New Mexico Big Jim chiles upstairs in the freezer, I made the decsion to add some ground red Chimayo pepper. 1 tsp. Well, foolishness got the better of me, and I added the 2nd tsp. Mistake. The red overpowered the green, and despite our love of 'heat' it was too much. Veggies and fire roasted tomatoes went into the pot, but the damage was done. Simmering away, the mixture warmed the house, but something needed to be done. After letting it chill overnight a plan emerged.
Since I had saved the water from boiling potatoes to make bread, I had a starchy bland liquid. I replaced 4 cups of 'hot' broth with 3 cups of potato water. This toned down the heat but the lovely taste of the green was lost. With corn, carrots, and hominy, the soup was ready.
4 men later, there was barely a full serving left. All's well that gets eaten up - but I have learned my lesson, I think!
- ► 2015 (209)
- ► 2014 (217)
- ► 2013 (251)
- ► 2012 (248)
- ► 2011 (235)
- ► 2010 (268)
- ► 2009 (248)
- Spring Inside
- This is...
- Stick to the plain ol' ...
- Many thanks to our teacher Virginia Olson
- Memories of Day 2 Baking Class
- Memories of Day 1 Baking Class
- Baking Class...Baby Steps
- Portuguese Soupas
- Getting Back to Soup
- CHICKEN Nancy's Asian Marinade
- Pumpkin Soups - Compare and Choose
- Habanero Bites
- Williams-Sonoma Pork with Pears
- Crockpot Sweet and Saucy Beef Roast
- The mischievous tag
- Winter Lasagne
- AASPN TUT Using Gradient with Clipping Mask
- AnnT's Greek Souvlaki
- CZ Rounded Corner Tutorial
- World's Best Meatloaf
- Asian Marinated Grilled Chicken Breasts
- If You Lived Your Life Abroad
- ▼ January (22)
All about finally letting go... A foot note to this story is that a few months after giving Janie the tin of buttons, she returned t...
I saw this on a couple of other blogs and I thought it would help me sort out some of my own thoughts. Outside my window... It's over...
not any more
caught mid laugh
In having a week out west, this week is out of synch as Week 22 may get regular layouts or not. I'm still up in the air about that and w...
One day I will find out why some of the German cities are 'burgs' and some of them are 'bergs'. I think I got them rig...
When we were starting with the renovation in 2003 we had a new refrigerator, a temporary island that had the new cooktop and two of our fi...
San Angelo Texas. We were married and so were our friends Kelly and Sandy Meadows. This day was the wedding of our mutual friends Carl a...
Finishing up the day in Passau for me, it was a town I liked a lot. I wonder what it is like now after those terrible floods. Is ...
An interesting week.... 1. So you know when you put books on hold at the library? well it does seem to be feast or famine. I'm now in ...