I often choose blog recipes by deciding what I want to eat on that particular day. I don’t have the budget to make fanciful meals just cause, plus my dad always said, Waste not, want not.
In terms of healthfulness, I usually aim somewhere between Goop and Hungry Betches. I try to keep it balanced, colorful, seasonal, but I also like to make it a little dirty, throwing pig fat into an otherwise vegetarian dish and over-buttering my whole-grain flatbread. But still, I’m not going to pretend that I eat triple decker grilled cheeses on the regs because that would just make me feel yickins.
Today’s soup, inspired in part by the Food 52 potato recipe contest, is what I’m eating for lunch. It virtuously includes purple cabbage (color! veg!), potatoes (a little starch never hurt anyone), fresh parsley, and a paprika-spiced broth, but then gets a little dirty with some chorizo and a poached egg.
Other things of note today:
– loved last week’s Grub Street Diet with Peter Meehan. Fav quote: “I think I ate some granola that my wife makes. I really want to type “I love granola” here, but then I’m going to feel bad about myself, so let’s move on.”
– these pancakes are gluten free and I will devour them
– how about a james francophile burger??
– interesting read on sugar vs. fat
– well if I can’t bring myself to ride the N train to Manhattan, I can at least make it to Gowanus for a croissant by Runner & Stone
– added to the to-do list: learn to use black garlic
– also added to the list, learn to make ice cream with booze … keeping my eyes peeled for Ample Hills Creamery’s next Kindred Spirits class….
It’s Sunday. You have no excuse but to treat yourself. Cocinamos!
- 3 yellow potatoes, peeled
- 1 piece chorizo, about the length of a hot dog
- 1 clove garlic, crushed and minced
- 1 small head purple cabbage, thinly sliced
- 1 medium white onion, thinly sliced
- 2 quarts chicken broth (low sodium if using store-bought)
- 1 teaspoon hungarian paprika
- 1 handful flat-leaf parsley
- teaspoon heavy cream
- 2.5 tablespoons extra virgin olive oil
- Add a 1/2 tablespoon extra virgin olive oil to cold dutch oven. Add garlic and turn heat to medium-low. When hot, add chorizo. Cook until golden brown on all sides, leaving for 3-5 minutes on each side before rotating. The garlic will blacken but that’s ok! When cooked through, remove chorizo with most of the rendered fat and crispy garlic to a separate bowl.
- Pour remaining olive oil into your dutch oven. Once the oil is hot, add potatoes. *Expert tip: instead of chopping the potatoes, insert your pairing knife into the top of the potato and chip away a small piece. Do this to cut the entire potato directly into the dutch oven (careful for oil splash!). Cutting this way will make the potatoes absorb more soup juices and become more tender and flavorful.
- Stir around potatoes and throw in onions and cabbage. Cook stirring occasionally until potatoes can be pierced with your knife tip. They should be softening but not yet soft enough to eat.
- Add broth and paprika to dutch oven and bring to a boil. Simmer for at least 20 minutes, testing potatoes for doneness.
While soup is simmering, poach as many eggs as you have hungry guests in a separate pot. Remove eggs to a bowl with warm water. Then chop your chorizo.
- Ze soup is almost ready! Pour in heavy cream and stir thoroughly. Serve in separate bowls with chorizo, a poached egg and flat-leaf parsley. And if you’re like me, serve with buttered flatbread sprinkled with coarse salt and ground black pepper.