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!
- ► 2014 (157)
- ► 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
- Pumpkin Soups - Compare and Choose
- Habanero Bites
- Williams-Sonoma Pork with Pears
- Crockpot Sweet and Saucy Beef Roast
- 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 (20)
I haven't done a regular Day 1, Day 2 etc of our trip to Milan and Turin back in March of this year but every once in a while I'll d...
I have a new drink, especially now that it is peach time. A shrub. (no, no not the one who was in the White House). A shrub is a vinegar b...
My two boys in England, back in 1972. The younger one was born in January 1972 so I suspect this shot may have been done for the older one&...
It's been a while since I did this one so you would think I have a lot of thoughts. Not quite since I've spent a lot of quiet time. ...
I tended to wonder if this album would ever be completed and then it was. I had sent almost all the layouts to be printed, got them back and...
can't disagree here
I wasn't much in the mood to do these recent weeks as not a lot happened, I didn't take many photos, and actually that was a good wa...
Some how it turned out to be a very hectic week, busy but not in a really bad way. I haven't had my days filled so much for quite a whil...
This is not quite a tutorial today, but rather a where-to-find. I believe I had this screensaver on a former computer. However, having h...