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Thread: peanut soup, roasted root stew

  1. #1
    bulka Guest

    Default peanut soup, roasted root stew

    I can't find an Rx that sounds like what I have in mind, so, I'll wing
    it. Probably a peanut/turkey version of Tom Ka Kai, with a little
    Mexican influence. African, Thai, Mexican - what could go wrong? If
    it works, I'll try to tell you what I did.

    On the other hand, just trying to work through the leftovers, the root
    veg that roasted along with the turkey - carrot, parsnip, sweet
    potato, yam, onion - made a great stew. Some few additions, with the
    carcass stock, served over rice with sour cream. A little sweet, but
    really hit the spot on a cool night. I'll probably have to do this
    again, on purpose. Roast some veg specifically for the stew.

    B

  2. #2
    Janet Guest

    Default Re: peanut soup, roasted root stew

    bulka wrote:
    > I can't find an Rx that sounds like what I have in mind, so, I'll wing
    > it. Probably a peanut/turkey version of Tom Ka Kai, with a little
    > Mexican influence. African, Thai, Mexican - what could go wrong? If
    > it works, I'll try to tell you what I did.
    >
    > On the other hand, just trying to work through the leftovers, the root
    > veg that roasted along with the turkey - carrot, parsnip, sweet
    > potato, yam, onion - made a great stew. Some few additions, with the
    > carcass stock, served over rice with sour cream. A little sweet, but
    > really hit the spot on a cool night. I'll probably have to do this
    > again, on purpose. Roast some veg specifically for the stew.
    >
    > B


    Sounds like you might want a West African recipe. Try googling for a
    Liberian peanut soup recipe, for example.



  3. #3
    bulka Guest

    Default Re: peanut soup, roasted root stew

    On Dec 1, 2:47 pm, "Janet" <boxh...@maine.rr.com> wrote:

    >
    > Sounds like you might want a West African recipe. Try googling for a
    > Liberian peanut soup recipe, for example.


    Thanks, Janet. But most of the google hits just led back to Bittman -
    an anymeat broth with some tomato and peanut butter. I plan to have
    more fun. It may not fit into any tradition except my own. I need
    something hearty, spicy and interesting to get me through the coming
    grey, cold days.

    I'll do something out-of-character - take notes. So I can share, god
    forbid, not a recipe, but at least a narrative with a list of
    ingredients. Coconut, lime, cilantro, chiile, ginger - I'm heading
    down that kinid of road. Won't know exactly until the pot gets hot.
    Gotta go shopping first.

    B


  4. #4
    Janet Guest

    Default Re: peanut soup, roasted root stew

    bulka wrote:
    > On Dec 1, 2:47 pm, "Janet" <boxh...@maine.rr.com> wrote:
    >
    >>
    >> Sounds like you might want a West African recipe. Try googling for a
    >> Liberian peanut soup recipe, for example.

    >
    > Thanks, Janet. But most of the google hits just led back to Bittman -
    > an anymeat broth with some tomato and peanut butter. I plan to have
    > more fun. It may not fit into any tradition except my own. I need
    > something hearty, spicy and interesting to get me through the coming
    > grey, cold days.
    >
    > I'll do something out-of-character - take notes. So I can share, god
    > forbid, not a recipe, but at least a narrative with a list of
    > ingredients. Coconut, lime, cilantro, chiile, ginger - I'm heading
    > down that kinid of road. Won't know exactly until the pot gets hot.
    > Gotta go shopping first.
    >
    > B


    Sounds great! Definitely a Southeast Asian twist as opposed to African.



  5. #5
    bulka Guest

    Default Peanut soup ala Bulka Re: peanut soup, roasted root stew



    Peanut Soup ala Bulka

    Starting with carcass stock, very lightly seasoned - mir poix and s&p,
    pretty bland.

    Was planning to cheat and use bottled reciato, but couldnít find the
    Goya product. I swear I saw it on the shelf last week, but today,
    no. Not hard to make, but I am lazy. And considering the price of
    out-of-season bell peppers, the jar would have been cheaper. Did find
    fresh cilantro. (There are too many boring white people here - no
    particular ethnicity, not up-scale enough to be interested in ďexoticĒ
    food. Iím always surprized when I find anything interesting in the
    grocery store). So, sauteing peppers, onion, garlic, cilantro in evoo
    ( I know, but I donít have a separate stash of cooking olive). Doing
    it in the same, unwashed pan I just used to render schmaltz, so there
    may be a little extra chicken flavor.

    Reciato in the stock with slivers of ginger ( I know I bought more
    ginger today. Where did I put it?) Minor tweaking with lemon, lime,
    hot sauce, s & p. Couple of spoons of store-bought salsa. Want it a
    little tart, anticipating the other ingredients. A can of coconut
    milk and, I found peanut butter made of, guess what? only peanuts.
    Not even really butter - chunks of peanut in peanut oil. Had to get
    out the wand blender. Very cool. But, no sugar in the milk or nuts,
    so I had to add a little. Turns out sombody got to the leftover wing
    and leg I was planning on using, but I had some ground pork in the
    freezer. Microwave defrost, a quick saute with the raciato. More
    minor tweaks - hot sauce, a spash of soy. Just not bright enough.
    Resorted to my pal, MSG. Saved some cilantro and onion for garnish.
    Itís pretty rich, but if I were doing this for company Iíd do a little
    dollop of sour cream, some sprinkle of peanuts and a decorative squirt
    of something.

    Iíll serve it with a very simple, out-of-season, out-of-region salad
    of avocado and tomato, lime vinagarette..

    Jury of family hasnít had a chance to weigh in yet. Dad was served
    pie as I was finishing up, and then nieces invaded, so, if I had had a
    schedule, itís in a cocked hat. The cookís tastings - Iíll probably
    do some fine tuning, but this is mostly right,

    Bulka

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