Thread: 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.

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

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.

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 couldn’t 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 “exotic”
food. I’m always surprized when I find anything interesting in the
grocery store). So, sauteing peppers, onion, garlic, cilantro in evoo
( I know, but I don’t 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.
It’s pretty rich, but if I were doing this for company I’d do a little
dollop of sour cream, some sprinkle of peanuts and a decorative squirt
of something.

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

Jury of family hasn’t 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, it’s in a cocked hat. The cook’s tastings - I’ll probably
do some fine tuning, but this is mostly right,

Bulka