What's cookin', good lookin'?

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Boiling after the miso is added shouldn't hurt the flavor, but it might make it more gritty. Though, I'm not so sure, I've read and been told you should just add it last. Some say it will hurt the flavor, others don't. I have noticed it's better (maybe just in my head?) if added at the end and not boiled.

Dashi is a stock made with either kombu (kelp) and/or bonito fish. I use Hon Dashi because it's easiest. I can imagine that it would be fine to use other types of stock, but it'll be slightly different in taste. I've never had the soup you describe, but it sounds yummy. I think that the fish sauce and ginger would make it taste very different from basic miso soup.

As for more adventurous additives, I like all sorts of stuff. It's very easy to use scraps in miso soup. I use potato (really soaks up flavor), celery, carrot, onion, eggplant, cubed tofu, mushrooms, wakame, and abura age. My favorite is the abura age (fried tofu pockets) because it soaks up the soap like bread and when you take a bite it sort of gushes soup. There are more things you could add, but for the most part basic vegetables work really well.

I'm starting to feel kind of odd talking about this soup so much, lol.

Are you kidding? You are talking to the woman who takes two days to make 8 or so cups of homemade stock. I could talk about soup forever

I have been on a major ginger kick lately. Fresh ginger, ginger with other things in the juicer, ginger apple tarts, fresh ginger tea, ginger in stocks, and now ginger in miso. I'll go ahead and admit, I might have a ginger addiction, and you're helping feed it

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

My mother makes a lovely plain ginger cake, moist with sultanas and preserved ginger. It makes me think of a big glass of milk and old fashioned tins.

Nigella Lawson makes chocolate gingerbread I quite like ( and not being a fan of gratuitous chocolate I consider that good recommendation). I just checked the website for the recipe but its not there. Its in the book F east, which I have, so if you are interested let me know and I can copy it out or photo it for you and send.

Interested!
*raises hand*
Yes please!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Ok, will do this tomorrow my time. Can probably find Mater's recipe too. . I have her recipes in scraps of paper that fall out of other books.

No rush - I won't make it for a while anyway.
Thank you Elle!!

 

[midwestyankee]

I could talk about soup forever

This ought to reduce the number of cat posts. Time starts....NOW! Get talking, lady.

 

[MeekMe]

Are you kidding? You are talking to the woman who takes two days to make 8 or so cups of homemade stock. I could talk about soup forever

I have been on a major ginger kick lately. Fresh ginger, ginger with other things in the juicer, ginger apple tarts, fresh ginger tea, ginger in stocks, and now ginger in miso. I'll go ahead and admit, I might have a ginger addiction, and you're helping feed it

Ginger is seriously yummy. I keep a jar of ginger paste and use it for all kinds of stuff. I make a really yummy ginger molasses cookie during Christmas time.

Dinner was really light. I made a quick tofu dish, carrot salad, miso soup and shredded cabbage. Not quite vegetarian.

 

[desertslave]

Too ouchy to really cook, so kiddo is making tortilla crusted tilapia (don't get excited, it's store bought) and queso rice.

 

[Endless_Night]

Today's food has been very beautiful. My porridge glowed, I added half a dozen raspberries and a teaspoon of pollen, so as I stirred it it turned warmly golden.

I must ask. What do you mean by pollen?

Ok, will do this tomorrow my time. Can probably find Mater's recipe too. . I have her recipes in scraps of paper that fall out of other books.

*raises hand guiltily*

Umm, I would also be very interested in both those recipes if your are handing them out.

 

[desertslave]

Regarding soups: It's entirely too hot to consider soup-making here (prolly for another 3 months) but while the demand is low, I HIGHLY recommend this fabulous cookbook for anyone who loves to create soups. It's so much my favorite that, when I bought my third copy, I immediately had it made into a spiral-bound book because I kept killing the binding. (I recommend having it rebound to anyone who gets a copy.)

The stock recipes are excellent, and how I learned to create truly good stocks. The creamy garlic soup with tiny croutons is still one of my go-to winter dishes. The summer fruit soups are delightful and the bread recipes are just plain awesome.

The author is also an excellent children's book writer. Oh, and her Cornbread Gospels cookbook should be the Cornbread Bible!

Soup and Bread

 

[1sickbastard]

Are you kidding? You are talking to the woman who takes two days to make 8 or so cups of homemade stock. I could talk about soup forever

I have been on a major ginger kick lately. Fresh ginger, ginger with other things in the juicer, ginger apple tarts, fresh ginger tea, ginger in stocks, and now ginger in miso. I'll go ahead and admit, I might have a ginger addiction, and you're helping feed it

Lemon Curry?

Any curry, really. The one ingredient that seems to be common to all scratch-made curry is ginger.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

This ought to reduce the number of cat posts. Time starts....NOW! Get talking, lady.

Methinks this will have the oppositely desired effect

Ginger is seriously yummy. I keep a jar of ginger paste and use it for all kinds of stuff. I make a really yummy ginger molasses cookie during Christmas time.

Dinner was really light. I made a quick tofu dish, carrot salad, miso soup and shredded cabbage. Not quite vegetarian.

Looks awesome! How did you dress your carrots?

Regarding soups: It's entirely too hot to consider soup-making here (prolly for another 3 months) but while the demand is low, I HIGHLY recommend this fabulous cookbook for anyone who loves to create soups. It's so much my favorite that, when I bought my third copy, I immediately had it made into a spiral-bound book because I kept killing the binding. (I recommend having it rebound to anyone who gets a copy.)

The stock recipes are excellent, and how I learned to create truly good stocks. The creamy garlic soup with tiny croutons is still one of my go-to winter dishes. The summer fruit soups are delightful and the bread recipes are just plain awesome.

The author is also an excellent children's book writer. Oh, and her Cornbread Gospels cookbook should be the Cornbread Bible!


Soup and Bread

I already have 3 or 4 soup cookbooks!
I probably need another one :l

Lemon Curry?

Any curry, really. The one ingredient that seems to be common to all scratch-made curry is ginger.

Lemon curry ginger cookies! You made me want lemon curry ginger cookies! I shall have to find a recipe, or invent these!

This is not where I buy my pollen but its first link I came too

http://www.healthysupplies.co.uk/bee-pollen-small-healthy.html?gclid=CKLRjszU_8YCFSXJtAodeVMKRA

<Image snip>

I figured this is what you meant. I don't care for bee pollen, I'm afraid. I kind of freak out just on the idea of it (though I am fine with honey ) and then I find it tastes a little sharp or sour. I just don't like it

Also, I just can't do cold soups! Have never been able to get used to them, though I have eaten them my whole life. They just aren't my favourite.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

It mainly tastes dry I think. I didn't like it at first either. Different pollens taste different, though of course most jars have mixed types of pollen in. Uniform jars would upset me.....factory bees I like it now, which is good, as I find it a very energising little teaspoon ful.

I have also had whole summers where I have almost lived on gazpacho! Made a jug up, and poured out a glass at meal times. Its so easy, so fresh, so sherry vinegary. . I wouldn't choose vichychoisse myself. Because I could be eating gazpacho! An altogether more fun soup!

Yes, my friend loves bee pollen, and I keep trying it, but it just isn't sticking...

And I don't think I have ever had gazpacho done correctly. I am happy to keep trying that, as well, should I bump into it again As to vichychoisse, I'm with you! Because I like leek and potato soup. Hot. With crumbled bacon garnish

 

[La damnee elle la licorne]

 

[MeekMe]

Looks awesome! How did you dress your carrots?

Thanks

The dressing is made with ponzu, sugar, salt, sesame oil and parsley. Fresh parsley is preferred but I only had dried.

 

[Endless_Night]

Chocolate gingerbread......in metric, sorry! I can convert if needed. <snip>

Thank you!

 

[Collar_N_Cuffs]

Ginger ale in the icing? I can't wait to try this! Thank you Elle!!

And for the dressing Meeks. Yum! So why am I already thinking of carrots dressed with a gi.ger sauce?

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

You are both very welcome.

That book has a whole chapter on chocolate cakes, and I have over the years made most of them, the chocolate honey cake in that book is probably my favourite but that gingerbread is very good. Quite dark and adult.

Honestly, I thought I could wait a while before making this, but now I am itching for it!

 

[La damnee elle la licorne]

 

[seela]

I had a dream about baking pullas the other night, now I baked them for real.

Like I mentioned elsewhere, pulla comes in many shapes and sizes.

The big one didn't really turn out like it was in the model pic I used, but it was my first time doing it, so I'm pretty happy.

Of the little pullas, the left and middle ones are cinnamon buns, the middle one being the classic shape for cinnamon buns here, which also is the shape that I can never pull off. The one on the right is a regular butter pulla. The larger one on the bottom is filled with custard and some blueberries.