Jan came back from Sonoma raving about the Venezuelan restaurant Pica Pica. On her website she gives her recipe for leek soup. Of course, I am incapable of following a recipe so I made a few changes. I am also not feeding a crowd so I reduced many of the ingredients.
Tag Archives: leeks
I needed a hot vegetable dish that I could prep ahead and then quickly cook at the last minute. I had bought a leek that I did not use this week and I thought that would go nicely with oyster mushrooms (a favorite of Miriam and Chris). I would be cutting the leeks hours before I was intending to cook them. To keep them from drying out, I would keep them in cool water. To dry them out before sautéing, I would use the Salad Spinner that Miriam gave me for my birthday last year.
Jan’s brother is still visiting and Jan wanted Crawdaddy Corn Chowder. On Sunday the Crawdaddy restaurant does not open until noon. This would push lunch to 2 PM, the time they should start thinking about makeing the drive back to Fresno. I talked her into a variation that does not require a restaurant purchased starter.
Adapted from French: The Secret of Classic Cooking Made Easy
All of this week’s recipes are from a French cook book that Jan bought me. She decided that I should make some recipes from it for the French girl while she was here. I decided that I needed a starch dish for the carbohydrate eaters in the group.
It is St. Patrick’s Day tomorrow, and no one in this household likes what is sold as “corned beef” in the supermarkets (I understand that if you can find Italian corned beef it is much closer to the original). In fact, except for Chris, my son-in-law whose family is from Boston, we do not favor “boiled dinners” (everything thrown into the same pot and boiled). For us the classic Irish main dish is the Salmon of Knowledge.
Eilene was sick today so I plan on Chicken soup. Originally I was going to go with my usual French chicken noodle soup and then I noticed the bag of Mandarin oranges on the counter. I had bought these thinking they were Cuties, but they were not as easy to peel. As a result, they were just sitting on the counter getting old.
I went on the Internet looking for some kind of “orange juice chicken soup.” There were surprisingly few hits and fewer that looked appealing or what I had in mind. One that was close was a Moroccan soup that used orange juice. I looked up several Moroccan chicken soups and the spices blends and ingredients that made them Moroccan. Picking and choosing and using what I had on hand I came up with this recipe.
Note after dinner: This was a fantastic combination of flavors. Spicy with being hot. It may seem that there is a lot of spice for a dish this size, but it was perfect. The Mandarin orange juice worked as a secret ingredient (the soup did not taste “orange-y,” but you would have missed it if it was not there). Finally the bulgur thickened the soup just the right amount without turning it into a pasty stew.