Funny. The recipes people are pulled toward, desire, crave, are the most basic. Like Onion soup. Part of why I love people’s hunger for basic food is because there’s so much to learn from the simplest dishes. This recipe is from the new book, Ruhlman’s Twenty. The new book attempts to distill cooking down to 20 fundamental techniques. Two of the techniques are not verbs but rather nouns: water and onion—two of the most powerful ingredients in your kitchen, rarely given the reverence they deserve. The soup deserves this high praise not only because it’s delicious and satisfying, but because it was borne out of economy. This is a peasant soup, made from onions, a scrap of old bread, some grated cheese, and water. Season with salt and whatever wine is on hand or some Read On »
Posts Categorized: Soups
Blogger Olga Massov shares her recipe for a true Russian summer classic; cold borscht, via Sassy Radish.
A beautiful soup that has rare appearances at some restaurants. Where did it’s popularity go? Learn about this clarified broth and how to make it, via The Atlantic.
At a reader’s request I’m reposting on how to make perfect stock, by slow cooking it in the oven. It’s a very low-maintenance, easy way to make stock—just stick it in a low oven and forget about it. I’d meant to post on Friday but the weekend has gotten away from me, and now most people have either discarded their carcass (sadly) or put it to use. But there may be a carcass or two hanging around. Also, since this method works with a chicken carcass as well, any time of the year, and because Pierre sent me two turkey illustrations, better late than never! (Pierre has just published a funny, fun, thoroughly unique cookbook, called Kitchen Scraps: A Humorous Illustrated Cookbook. Congrats Pierre, excellent work!) Turkey Stock: Oven Method Put all the turkey bones Read On »