Thursday, June 19, 2008
WHIPPED CREME UPDATE AND A SPICY POTATO AND KALE SOUP
We are working separately (we live in different countries!) and tossing ideas around by phone and email. My first batch was pretty good, and certainly looked good, but was lacking in several departments. I haven't had as much time as I would like to to work on this, and other ideas I have for using this product, so my progress has been slow. Today (rather guiltily) I spent most of the day on it (this included research on food science) and had to throw out two experiments. That is the nature of recipe development, and this product is particularly tricky-- there is a steep learning curve! Recipe development begins in your head, and ends in the kitchen, but in between, you crack open the books, you do online research-- it takes time. This is particularly true in alot of vegan cooking because you need to know what you are aiming for, and then how to achieve that with products that act differently from the ones you used as an omni! If you are a perfectionist, it may take even longer!
Anyway-- on to the soup!
Caldo Verde-- smoked Spanish paprika (pimenton) is a tasty garnish!
We've had company this week, and some unseasonably chilly weather, so soups have been on my table quite frequently. The following is one of our favorites (I made the Portuguese version this time)!
BRYANNA’S CALDO GALLEGO (SPANISH KALE AND POTATO SOUP-- WITH PORTUGUESE CALDO VERDE VERSION)
Kale and potatoes are made for eachother, as you’ll see when you try this wonderful soup. In Spain (and also Portugal, where it’s called Caldo Verde), this soup contains a spicy (but very fatty) sausage called chorizo, which is seasoned with garlic, dry red wine, chile, paprika, and cumin. I add these seasonings to the soup itself instead. Cubes of turnip are another characteristic Spanish touch.
NOTE: Don’t worry about the amount of garlic in this soup— it mellows out considerably during cooking.
1 T. extra-virgin olive oil
1/2 T. dark sesame oil
1 large onion, chopped
1 whole head of garlic, peeled and minced (or about 10 cloves from a jar, minced, or about 2-4 T. minced from a jar)
1 bay leaf
1 tsp. paprika
1 tsp. ground cumin
1/4-1/2 tsp. dried red chile flakes or a pinch of cayenne pepper (you may not need this if you use spicy Field Roast Chipotle vegan sausage-- see below)
6 c. vegan broth (see this post)
10-12 oz. kale, washed, trimmed and chopped (you could also use turnip greens or collards)
2 medium red-skinned potatoes, scrubbed (unpeeled) and thinly sliced
1 medium turnip, peeled and cubed in 1/2-inch dice
1 1/2 c. (or a 15 oz. can) cooked white kidney (cannellini) beans, drained
1/4 c. dry red wine OR 1 T. balsamic vinegar
Salt and freshly-ground black pepper to taste
OPTIONAL: sliced spicy vegan sausages (Field Roast Chipotle would be my choice, or a mixture of Chipotle and Italian)
In a heavy soup pot, heat the oils over medium-high heat. Add the onion and garlic and stir-fry for several minutes, or until the onion softens. Add a little water as needed to keep from sticking.
NOTE: You can also cook the onion and garlic with the oils in a microwave oven (place in a microwave-safe covered casserole, or Pyrex pie dish with another one on top for a lid) for about 10 minutes. This works well if you are doing a bunch of things at once, because you don't need to stir!
Add the bay leaf, paprika, cumin and chile flakes and stir for 2 minutes. Add the remaining ingredients, bring to a boil, cover and simmer for about 15 minutes,or until everything is tender. Taste for salt and pepper.
THE PORTUGUESE VERSION, CALDO VERDE:
Omit the turnip and use 4 potatoes instead. Use the sausage option and omit the beans. Use only 1/2 lb. kale.