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!
- ► 2017 (120)
- ► 2016 (206)
- ► 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)
Wrapping up April even tho there are some days left. I will be busily engaged this last week so this is coming a bit early. WATCHED: Change...
original by tsevis
more than a thumbnail Originally uploaded by mudpig Wow...I've gotta get back to NYC. Cooler air, more energy to walk walk walk. Methi...
I saw the article on Matt in the weekend paper and I wonder why this wasn't suggested as a career choice back when "I" was in...
All about me, and some recent movies. Usually I don't have a great deal of interest in the Oscars, and find that many of the movies do...
What can I say? I just couldn't find one that was easily added. But I'll try, I'll try and maybe there will be one next week o...
I was looking at a tutorial to make images appeared curled, and while the narrator said you could do it in PSE, I found that there was a CS ...
I often wonder how we really did live our lives before the net, and like a couple of jokers, I wish Al Gore had invented it sooner! One of ...
About Bekah... from Sharlah's friend The doctors told Sharlah today that Bekah's virus has progressed to pneumonia. She had a ver...
Back home after a week dog sitting, it''s so nice to be home. Steely Dan and some nice visuals to go along side.