Fall is Coming
Lynn’s post yesterday about The Pull of the Water in the summer, and the rapidly approaching end of summer, got me thinking. I absolutely adore the summer (well, when we actually have one here), and truly wish I still lived right next to Lake Michigan. But, there are also things I look forward to about the fall (not the winter, but the fall).
I cook in a completely different way in the fall than I do in the summer. In the summer I tend to live on salads, sandwiches, fruit, and the occasional cooked meal. Once fall comes, I start making homemade soups, casseroles, roasted vegetables, and all kinds of dishes I virtually never make in the summer. While I use recipes from time to time, I also improvise a great deal with this type of cooking.
This past month, I started yearning for homemade soup, and actually attempted to make split pea soup twice. I’m not sure if it was because it was hot outside, or something else, but both attempts were complete failures. The first time, the soup was almost tasteless, and I swear I added lots of different seasonings, as well as a real mix of veggies. The second time the soup had taste, but the taste wasn’t good, and the peas were rock hard (despite soaking overnight, and cooking for hours).
So, I’m thinking I won’t be making split pea soup any time soon (unless someone has a recipe to recommend). But, I’m going shopping today to look for veggies for a nice chicken vegetable soup. Sure, it’s going to be nearly 80 out, but I sense fall is coming.
Do you cook differently in the fall than the summer? Do you have any favorite soup recipes you’d like to share?
No, just throw them in straight out of the package. I guess I also forgot to mention that you cut up the meat and put it back in right at the end. Although I guess you’d have figured that out on your own. :)
Audrey, your recipe sounds fantastic! Allspice and ginger are spices that never occurred to me (although obviously on my second attempt I threw in just about everything else…definitely a mallet approach:)). ) Do you pre-soak the peas?
Xina, I’ll bet that a bit of white wine in chicken soup really does add wonderful flavor. Will have to give it a try.
Here’s my family’s recipe for pea soup and it’s really good. After you’ve made a ham, take the bone with a fair bit of meat still left on it, simmer it in water to cover for a while until the meat’s falling off the bone. Take the bone out and leave it on a plate to cool. Put in a package of split peas (I don’t have any on hand right now – the pkg is about 2 cups or so?), a cubed potato, some sliced carrot, some diced onion. Cook until soft, but the peas still have some shape. In a separate pan, melt a blob of butter, and over low heat, cook a couple tablespoons of finely diced onions until soft, then add flour to make a roux and let it cook for a couple minutes. Add this to the soup along with salt and pepper to taste, and a smidgen of ground ginger and maybe some allspice. Just a tiny bit, you want a hint of taste, not a mallet upside the head. Good luck!
LinnieGayl…I came upon the fat-free h&h by accident. I knew I didn’t want to use the full fat cream or the regular h&h. But there it was in the dairy section, and frankly, I can’t tell the difference. As for the wine added…it really adds to the flavor. If you drink wine, the rule of thumb is to always add wine that is good enough to drink. I had sent my husband out for white wine, and he is not a wine drinker, so he got a cheap brand…he bought Yellow Tail chardonnay, and it was surprisingly good. I use it all the time now…about $8.00 a bottle.
Jean, you went to the Moosewood Restaurant? Well call me incredibly jealous!
Rosario, that sounds so simple! I’m good to give it a try, thank you! I actually even have a handheld blender that I virtually never use (well, some nasty spraying incidents the first few times scared me off).
I do try to cook using seasonal ingredients, but I leave in Northern England, so soups and casseroles are not a problem even in the summer. When I lived in Uruguay, though, my summer eating habits were a lot like yours.
I love soups, and pea soup is one of my faves. I recently discovered a brilliant, easy recipe for pea and mint soup in one of Jamie Oliver’s books. It’s just an onion, a stick of celery, a carrot and a clove of garlic, all chopped and cooked for about 10 minutes in olive oil. Then add 900 ml of stock and 400g of frozen peas and cook until everything softens. When that’s done, chop some fresh mint leaves, stir in and liquidise in a blender (or using a handheld one). And that’s it! Very, very tasty, the peas and the mint are wonderful together.
Moosewood is awesome. I’m going to brag here and say I lived for a while in the town where the Moosewood restaurant is, and holy cow is the food good.
Xina, I use ground turkey for everything. I really like it. Your wild rice soup sounds fantastic! I’d never thought about using no fat h&h in cooking. Brilliant!
Yes, I make tons of wild rice soup with chicken. I make the rice as usual (takes a long time for wild rice to cook and absorb liquid…mostly chicken broth with some onions and garlic) I then add no fat half and half and some really nice white wine….about 1/2- 1 cup depending on the amount of rice. Serve with a dollop of sour cream.
I also make chili with ground turkey. I don’t eat much red meat, besides, the ground turkey has a slightly sweet flavor. I serve that with some shredded cheddar and sour cream on top. Can also be served with whole wheat taco chips and a little guacamole.
I use the outdoor grill all winter though (yep, MN). I’ve got a really nice shrimp basket from Williams Sonoma and it takes no time at all to have a basket of barbequed shrimp to mix in with pasta or a salad, or just to eat alone.
Gail, that recipe sounds delicious! I’ve never made carrot soup, but love Thai dishes, so am sure I would like it.
Jessica, I haven’t made chicken picata in years! Am going to have to add it to the list. I’ve jut recently started making big batches of marinara sauce, and then freezing in individual servings. It’s so convenient, and so much better than store-made marinara sauces. Going grocery shopping today, and on the list are veggie burgers. you’re right, they are an easy meal. I especially like Amy’s veggie burgers.
I just discovered a really great soup in the cookbook Moosewood Restaurant New Classics. It’s called Thai Carrot Soup and was a total hit in my house. I typed up the recipe for some of the other cooks in my life (I’m sending my grandmother hunting for fresh lemongrass LoL) I’ll post it here to. Note – this stuff defines the term “hearty” a large bowl of it is a meal by itself and can probably ward off various fall/winter ailments.
Lemongrass Stock
6 Cups water
3 fresh lemongrass stalks, coarsely chopped
2 celery stalks chopped
1 leek or onion, coarsely chopped
1 large carrot, peeled and chopped
3-inch piece of fresh ginger root, sliced
1/4 teaspoon whole black peppercorns
1/2 teaspoon salt
1/2 teaspoon coriander seeds (optional)
In a large soup pot combine the water, lemongrass, celery, leek or onion, carrot, ginger, peppercorns, salt and coriander (if using). Bring to a boil, then reduce the heat, cover, and simmer for 35-45 minutes. Strain out the vegetables from the stock and hold it in reserve.
Thai Carrot Soup
2 tablespoons vegetable oil
2 cups chopped onions
2 garlic cloves, minced or pressed
1 teaspoon grated fresh ginger root
1 fresh green chile (seeded for a milder hot)
2 teaspoons ground coriander
1 cup chopped tomatoes
1 cup chopped red bell pepper
4 cups pealed and chopped carrots
1 teaspoon salt
1 recipe Lemongrass Stock
1 3/4 cups reduced fat coconut milk (14oz can)
2 tablespoons minced fresh cilantro or Thai basil (optional)
Warm the oil in a large soup pot. Add the onions and saute for about 10 minutes, until golden and softened. Stir in the garlic, ginger, chile, and coriander and for 1 minute, stirring constantly.
Add tomatoes, bell peppers, carrots, salt, and the lemongrass stock and bring to a boil. Cover the soup pot, reduce the heat, and simmer until carrots are soft, about 15 minutes. Remove from the heat and stir in the coconut milk. Puree the soup in batches (or if you have an immersion blender, use it in the soup pot) until soup is smooth and creamy. If using, stir the cilantro or Thai basil, and reheat gently if needed.
I definitely cook differently in the summer. It’s too hot to use my oven too much, or sometimes even the stove. So I do a lot of pasta sauce (cook up a big batch and then just nuke individual portions), Garden burgers, or other microwave possibilities.
It’s been much cooler here, especially at night, so I can cool off the apartment when I cook up a storm. So I’ve been cooking again, which I’m really enjoying. My latest was a chicken piccata that was terrific.