Steven's Tags

soup recipes by Steven Ripple

http://www.livepantry.com/stevenripple

posted on 08/27/2009 "This is a multi day recipe, but well worth the effort. It freezes very well. It is my own idiosyncratic, but true to it's origins, gumbo. Notes: Gumbo can be made of almost anything, from wild game (nutria Gumbo anyone) to seafood. This one is diverse and the meats especially can be varied. Other Vegetables are also possible to use - summer squash, parsley, green beans, etc. Gumbo refers to the soup or stews thickened texture (I hesitate to mention slimy - but can't think of another word without negative connotations perhaps the French gluant could be adopted). The word gumbo is also is a synonym for okra - because of it's texture too. Either the okra, or the gumbo file are therefor quite important to the dish, and I use both. This recipe is my original, and slightly different than the one I made at the Winter Market - I didn't have access to the kitchen for the 2 days this recipe usually takes me. But believe me - this method is well worth the time. In the Market Version I used deboned chicken thighs, smoked turkey legs instead of ham, and no shrimp. I cooked the Turkey thighs in a pressure cooker and used the broth in the soups and added the deboned turkey when the Gumbo was almost done. I added the chicken thighs, and sausage to the soup after the onions and vegetatbles were added, brought the soup to boiling, rested it (turned off the heat with the cover on) for 20 minutes brought it to a boil and rested it again for 20 minutes. Then I added the okra and simmered for a few minutes and it was done. Note: Its also good with rice. I'm not from Louisiana, or the South - but I was told that rice does not belong in Gumbo when I visited. But it is almost always served that way outside of Louisiana and upon searching around about it - it's popular within Louisiana too. I think I'm in the minority about rice here since most recipes indicate serving gumbo over rice ( and some say it's great over potato salad!) But I would never cook the rice in the Gumbo - serve steamed rice on the side. I think rice belongs in Jambalaya, Etoufee , etc. and am on the no-rice-in-Gumbo side of the fence. Incidentally I've never been served Gumbo with rice at a restaurant in Louisiana (though I know it's done quite often there)."

ETHIOPIAN PUMPKIN AND CHICKPEA SOUP

posted on 08/27/2009 "I made this one up, so it's probably not going to be found in any Ethiopian recipe book. It does use very traditional ingredients, however. And it's quite tasty, for such a simple recipe."

Avgolemono

posted on 02/21/2010 "Avgolemono - My Way. Very simple but satisfying."

Caldo Gallego

posted on 02/21/2010 "A take on a dish from Galicia, the northwestern tip of Spain. This area is cool, rainy, and green - very different from the much of the rest of the country and is also an ancient Celtic stronghold. This dish is hearty and rather simple. Mine is more of a boiled dinner. I prefer garbanzos here over white beans, because that's how I was introduced to it (from a Puerto Rican version, though this through a Spanish friend living in PR). Garbonzos are popular in Spain and grown in Galicia so I think it's authentic. The other big ingredient here is cabbage - though the cabbage used traditionally is a looser leaved variety than we are accustomed to in the US. More like collards. I use both here. Though I grow the Portuguese cabbage used in Caldo Verde (a very similar dish) which I believe it almost identical to the one used in Spain. Other greens, however are also used traditionally, especially turnip greens (and the related grelos, rappini, or broccoli raab from the region)."

Cold Korean Buckwheat Noodles - Naengmyeon

posted on 08/16/2010 "This is another one that is more a 'Method' not a recipe. It's truly different than anything I ever had growing up. We just did not eat cold noodles. Well not exactly, as I loved the extra ones that were cold from spaghetti! My mom made spaghetti the Midwestern way - by boiling noodles and draining then and cooling slightly before serving so they would not stick, as they were served separately from the sauce. So cold noodles would invariably be left over! But a cold soup - that is also sort of a salad and main dish - nothing like it. But it is perfect for summer. I love the sting of the hot mustard too. Tips: You can use other noodles for this dish, but I think of it as a buckwheat noodle dish. Broth can be made other ways, I like the chicken and beef version now, but I am pretty sure the one I was served near Camp ? was beef based, and had some other secret ingredients (probably a special dongchimi kimchi liquid) as well as MSG. Canned broth here is usually made from browned meats and is not really suitable. But experiment! Making this for one is a real chore. However when I make it just for me - I make enough for several meals - which I have for a few days. Each one I make slightly differently and vary the veges and broth flavors a bit."

Watermelon Gazpacho

posted on 09/01/2010 "OK so this was sort of a food fad a few years ago, but I never caught on till I had an abundance of watermelon. I used a nice yellow-fleshed one - not particularly sweet, but cool crisp and refreshing. Wow - I put this together in less than 5 minutes and it's wonderful. It is not a desert. Tips The seeds of my yellow-fleshed melon were white and rather soft, so I just ground them up with the rest of the ingredients. My blender is industrial though. Use your own judgment whether to remove them. Sherry vinegar would be appropriate instead of lime juice. I used yellow watermelon so kept the colors light - but red wine vinegar would also work. I used roasted garlic bread so did not add the garlic."

Roasted Corn Chowder with BBQ Chicken

posted on 09/08/2011 "This one is a serendipitous recipe derived from leftovers on a camping trip to Posey Lake, Utah. It requires BBQ chicken, which to us means cooked over a fire, coals, or propane grill till cooked, then slathered with BBQ sauce and then heated again till it gets crispy and the sauce caramelizes. The corn was cooked right in the fire, in the husk, which was wetted with water by pouring a bit in the end opposite the stem, wrapping it in aluminum foil, and putting in the coals of a campfire and covered with some coals as well. The corn took about 15 minute to cook - and was slightly browned in spots. The coals should not be too thick or the corn will burn. This was lunch the next day - and was perhaps the best thing made the entire trip!"