2/16/10
The Creation:
Byerly's Wild Rice Soup
So, what's in the fridge (items listed newest/most recent additions to oldest):
ham steak
eggplant
mushrooms
fresh Mozzarella
1 slice guanciale
small hunk of Stilton
1/2 white onion
1/3 red onion
1/2 lemon
1/2 lime
Sugo (Mama's homemade, pork-based tomato sauce)
chicken stock
rabbit stock
3 stalks celery
frozen peas
Key ingredients consumed:
ham steak
eggplant
mushrooms
fresh Mozzarella
1 slice guanciale
small hunk of Stilton
1/2 white onion
1/3 red onion
1/2 lemon
1/2 lime
Sugo (Mama's homemade, pork-based tomato sauce)
chicken stock
rabbit stock
3 stalks celery
frozen peas
Key ingredients consumed:
ham steak
celery
white onion
chicken stock
rabbit stock
Ingredients purchased:
carrots
Ingredients purchased:
carrots
wild rice
The creative process:
It's been snowing and sleeting for I think 24 hours straight. I needed a meal that consoled me, so I looked back to the Minnesota childhood and dug up an old favorite: Byerly's Wild Rice Soup. Let's just say there's a reason this is ultimate Midwestern comfort food, and it has to do with a stick of butter and a cup of heavy cream. The dash of sherry doesn't hurt, either.
The creative process:
It's been snowing and sleeting for I think 24 hours straight. I needed a meal that consoled me, so I looked back to the Minnesota childhood and dug up an old favorite: Byerly's Wild Rice Soup. Let's just say there's a reason this is ultimate Midwestern comfort food, and it has to do with a stick of butter and a cup of heavy cream. The dash of sherry doesn't hurt, either.
The verdict:
I took it easy on the butter and subbed milk for cream, plus tossed in some celery (it had to go), and the results were fantabulous still. But now I have a crap-ton of leftover, cooked wild rice that I need to figure out what to do with...
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