Recently Consumed: The Covid-19 Edition - It's mostly soup (and beans)

Sorry for the time gaps between posts; I've been working quite a bit and after making dinner and stuff, am pretty wiped out.

Anyway; here's a bunch of stuff I did, by request of the Missus....who is working even harder than I am right now.

In my previous post, I had a photo of the roped off area for Seisel's….I basically went there to pick up bacon and the ham hocks, my favorite in San Diego. I used up the bag of red beans from Rancho Gordo and made some Ham Hock and Red Bean Soup.

We've been trading dishes with Frankie's two favorite Aunties and each got some of the soup....Aunte "Alle" said it was really good.

For some reason, the Missus is requesting cream type soups, which are kind of a pain....but She's working really hard....so what the heck.

Her favorite is the Mushroom Soup I make, I'm basically using Jacque Pepin's Creamy Leek and Mushroom Soup recipe; except with more....a lot more mushrooms, both dried, and fresh.

I finally got to use the really high quality porcini we got in Italy. I also use tried and true additions (white wine) and techniques (starting the mushrooms in a dry pan), with twice the amount of dried porcini (1 ounce) and 12 ounces of cremini, with white mushrooms added at the end.

Of course the Missus added truffle oil and extra virgin olive oil....from the bottle we brought back from Avignon.

Of course you saw the cauliflower soup in an earlier post, and I made some potato leek soup, the base of which I used to make Cream of Asparagus Soup....which turned out to be another favorite of the Missus....go figure.

I've gone ahead and used leftover beans and veggies to make Cassoulet/One Pan Dishes as well.

This one is inspired from a recipe in Joe Yonan's wonderful cookbook, Cool Beans.

Much like I do for my Cassoulet, I mix the panko with duck fat....and in this base rendered bacon fat as well before topping the dish.

Having more leftover beans, I added some sausage, sliced zucchini, tomatoes, and red bell peppers....leftovers from other dishes and did kinda the same thing in my small cast iron pan.

I think the next time I make this; I'll forgo the panko and just top with a couple of easy over eggs....cooked in duck fat of course.

And while I forgot to take photos of the potato leek soup I made; I was amazed at how large the potatoes and leeks I bought were.....so I decided to measure them, using Frankie as a reference point.

While I assured "F" that he wasn't part of the recipe....he doesn't look convinced, does he?

Hope everyone is safe and healthy!

Comments

[Janfrederick]

Almost sounds like you are eating better in than you usually do out. ;)

[Kirk]

The Missus thinks so Jan....it's just the amount of work that has to go into this....

[Lynnea]

Frankie doesn’t look quite sure :D but he sure looks cute!!! I Love both Joe Yonan and Jacque Pepin’s recipes! Your soups are looking delicious:)

[caninecologne]

Your homecooked meals are quite appealing! Looks very delicious! Your Missus is a lucky lady to have you as the cook!

[kat]

poor frankie! glad you are eating well, take care!

[Kirk]

Yes, he's a bit puzzled to say the least Lynnea. Hope both Matthew and you are doing well.

I'll make sure to remind her of that CC! ;o)

Hope all is well with the both of you Kat!

[alnc]

"...starting the mushrooms in a dry pan..."

Are you toasting dry mushrooms, like you'd do with dried peppers? Frankie does look as if he does not want to be part of a meal kit.

[Kirk]

Hi ALNC - Not really, I start the mushrooms in a cold, dry pan. What this does is, as the heat increases excess moisture will be released from the mushrooms - it also develops a nice "fond". Once the mushroom start sizzling a bit, I mix, wait a few minutes, then start adding aromatics in - the garlic shallots, etc.....then I add oil. Once things get going I deglaze with wine.

[dancing]

FRANKIE!!! adorable as usual and i can't believe he's almost 17! =)

[Kirk]

Frankie thanks you Dancing! ;o)