Ruhlman's Twenty Chapter 13: Soup

I generally have a hard time envisioning soups as meal-worthy unless for a light meal, or to be served with something more substantial. But then again, I have rarely made soup so my views aren't really all that surprising!

There are two types of soups that Ruhlman discusses: clear and pureed. Clear soups are broth based soups, like classic chicken noodle or miso soup. Pureed soups have a pureed base of vegetables, such as potato, corn, or even fruit soups. As with all cooking, proper seasoning of your soups is extremely important and can transform a dull soup into something extraordinary. Tasting not only for salt, but also acid, is key to making soup. His takeaway tip, as taught to culinary students, is to season a spoonful of the soup (with salt, acid, etc) and notice how it improves, or worsens, the flavor.

Garnishes can play an equally important role in your soups as well, adding a textural dimension that is especially pleasing to the palate. Easy garnishes include crackers on the side of the soup bowl, to homemade croutons floating atop, to blanched and diced vegetables in a pureed soup.

Related Recipes:

• Fresh Tomato Soup with Vodka
• Thai Spiced Pumpkin Soup and Grilled Cheese Sandwich

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Ruhlman's Twenty Chapter 12: Vinaigrette

Vinaigrettes: not just for salads! I know I've never thought of it this way, but a vinaigrette is simply a sauce made of acid and fat. The traditional ratio is three parts oil to one part acid; this is a quick and versatile base which can obviously be changed up by using different acids (vinegar, lemon juice) or fats, then add other ingredients to your liking (onion, garlic, soft herbs, etc).

I make my vinaigrettes one of two ways: combining the ingredients in a mason jar and shaking vigorously, or throwing everything into the blender for a nice, creamy consistency. Either way, I like making a big batch and storing in a glass jar to use throughout the week. This method makes it easy to re-shake and serve. You can also whisk your acid and slowly stream in your oil to emulsify, but be sure to serve right away before it quickly separates.

Ruhlman includes a recipe for lemon-pepper vinaigrette which looks divine!

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Portobello and Bell Pepper Quesadillas

I recently discovered just how "meaty" mushrooms can be...surprising, right? More like I am behind on this revelation. I've been enjoying roasted portobello mushrooms on these quesadillas, but I think they'd be great served in a kale salad too.

For these quesadillas, I recommend pairing with a simple salad to get in more vegetables (I found myself missing this component when served exclusively for dinner). I also like to serve this with a zesty deconstructed guacamole--mashed avocado seasoned liberally with salt, pepper, and lime juice.

Portobello and Bell Pepper Quesadillas

Adapted from The Candle Cafe Cookbook

Ingredients

• 2 large portobello mushrooms, sliced
• 1 red bell peper, sliced
• Olive oil
• 1/4 tsp seasoning salt, or to taste
• 1/4 cumin or chili powder, optional
• 1 1/2 C cooked beans (black, white, or pinto)
• 1 clove garlic
• 1/4 tsp salt, or to taste
• 1/2 tbsp lemon or lime juice
• 6 sprouted grain tortillas
• 1/2 C cheddar or non-dairy cheese

Method

1. Preheat oven to 350 degrees. Toss the sliced mushrooms and bell pepper with oil, salt, and any seasonings. Spread evenly over a large baking sheet and roast for 30 minutes.
2. Meanwhile, combine beans, garlic, salt, and lemon/lime juice in a food processor or blender. Pulse until incorporated. Taste and adjust seasonings as needed.
3. When the mushrooms and peppers finish roasting, remove from oven and increase temperature to 400 degrees.
4. To assemble the quesadillas, spread the bean mixture over one whole tortilla. Top with one third of the mushroom and pepper mixture, then top with a third of the cheese. Top with another tortilla and place on a baking sheet.
5. Assemble remaining quesadillas, placing in a single layer on the baking sheet. Bake for 15 minutes, flipping half way through. Cut in wedges and serve hot.

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Quinoa Oat Breakfast Porridge with Winter Spices

I've really been enjoying oats for breakfast this winter, especially a hearty bowl of steel cut oats. I originally made this recipe for a spontaneous special weekend breakfast/brunch after eyeing it in a cookbook. The recipe could easily be tweaked to suit your tastes and even the season!

Quinoa Oat Breakfast Porridge with Winter Spices

Adapted from The Candle Cafe Cookbook

Ingredients

• 2 C (non-dairy) milk
• 4 C water
• 1/2 vanilla bean, seeds scraped
• 3-4 tbsp coconut sugar (or use granulated)
• 1/4 tsp crushed cardamom seeds
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cinnamon stick, optional
• 1/2 C quinoa, rinsed well
• 1 1/2 C steel cut oats

Method

1. Combine the milk, water, and vanilla bean pod and seeds in a large saucepan. Bring to a boil over medium high heat.**
2. Add the spices, quinoa, and oats to the pan. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. The mixture will thicken as it cooks.
3. Cover and remove from heat. Allow to sit for 10 minutes before serving or storing.

**Optionally steep the spices in the milk and water as you bring it to a boil. This will result in a stronger spice flavor.

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Cardamom Orange Simple Syrup with Coconut Sugar

I was intrigued by an orange cardamom cold brew post I saw on Pinterest, why had I never considered this combination? I love the flavor of cardamom, so it was only a natural to use the flavors as inspiration for a simple syrup recipe. A few weeks ago, I bought coconut palm sugar and have been planning on trying simple syrup. This recipe uses half coconut sugar and half regular sugar. Feel free to use all regular sugar if you don't have coconut on hand.

I'm using this in milky black tea as a sweetener and will definitely use it to make a Cardamom Orange Latte later this weekend! The orange flavor is surprisingly subtle once cooled which gives way for the stronger cardamom to shine through. I bet this would be great drizzled over a sponge cake to add an extra punch of flavor or drizzled over vanilla ice cream for an extra special touch.

Cardamom Orange Simple Syrup with Coconut Sugar

Inspired by 10th Kitchen

Ingredients

• 1/2 C coconut sugar
• 1/2 C granulated sugar
• Zest of 1 organic orange
• 6 cardamom pods, crushed, or about 25 cardamom seeds
• 1 C water

Method

1. Combine all ingredients in a small saucepan over medium heat.
2. Bring mixture to a boil, then simmer for about a minute.
3. Strain syrup and store in an airtight container in the fridge.

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