How About Now?

About being tired of turkey yet, I mean.  This soup worked about as expected, the only thing I wish I had done different was adding the broccoli as early as I did.  Should have waited but ran ran into the “simmer the soup for a long time” mindset.  You know what I’m talking about-start it at a simmer and wander by now and again to stir it around a bit.  Some veggies just can’t stand long simmers, and broccoli is right there at the top of that list.  Bean, carrots, onions, potatoes?  Sure you can overcook a carrot but an overdone carrot still looks pretty good.  Overcooked broccoli?  It’s just sad looking.

Used a couple of those parsnips I bought, never put any of those in a soup before.  They held up fine but the very nature of the dish means that their particular flavor was lost-melded with the flavors of every other veggie in there:  Carrots, potatoes, onions, Brussels sprouts, and cauliflower.  I spooned some parsnip chunks out individually just to see what I could tell, texture little different from the potatoes, I could tell it wasn’t a carrot by taste but that was about all.

I made the usual loaf of bread to go with the soup.  Used the machine with the basic recipe for white bread but I added lard rather than the butter the recipe called for.  I’m not going to make a  judgement on the basis of a single loaf but I can say that this loaf  turned out just fantastic.  I wish I could say that every loaf I’ve made in this unit turned out just the same but that would not be true.  There have been few outright failures and different loaves have risen differently.  Not sure I can attribute any particular change to a certain thing like bad yeast, or too much flour, or some other technical item-when a loaf fails I generally shrug and make the best of what comes out.  I will be making the next loaf with lard again.

Soup’s on!

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9 thoughts on “How About Now?

  1. Good day, Ma’am. Pleased to see you again, and thanks for dropping by. Your farm garden looks very nice! And the produce from it looks great. And the fish!

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  2. i just made the drop biscuits / i am something of an obsessive over biscuits always printing out and trying new possibilitease / my great aunt Maudie used to make drop biscuits when i was a kid and i cant explain it but i never liked them much / i wanted the rolled kind that split into two neat halves / well, i be goshdarned these drop biscuits of yours are the end of the search / i immediately ate two of them / originally i intended them for topping on turkey pot pie / looks like i’ll need to make another batch / and so easy to make !

    as for the green tomato pie / the recipe was in the Joy of Cooking in the 1950’s when i got married / as i recall you just substitute chunks of green tomatoes for the apples / dont tell your friends

    now to have another biscuit with turkey noodle soup (made with leftover capellini, diced carrots and sweet potato? not bad

    i like your recipes

    Katherine

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  3. Katherine!

    You just made my day! I’m pleased you liked the biscuits, and thanks for coming by! Yay! Yay!

    Mrs J may just have The Joy of Cooking somewhere, I’ll ask her about that.

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  4. the nice thing about an “apple” green tomato pie is you have plenty of green tomatoes in the summer before apples are in season / that recipe looks about right to me / i had a biscuit with pear jam a friend made / pears, vanilla, chardonnay / terrific on the biscuit bottom

    Katherine

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  5. pear jam

    (she is an improvisational cook / i think maybe you are too)

    she writes :

    “it was two unknown varieties of pears from a co-workers tree plus two more that were going soft in the fridge (d’anjou). I used the sure-jell pectin that doesn’t require sugar. cook up the sliced pears and strain the juices. back to the pot with um. . . some sugar but not a lot, a squirt of lemon, a dose of white wine (chardonnay), the scrapings from a vanilla bean and there may have been a spoonful of honey (milk thistle).”

    correction : star thistle honey, not milk thistle

    my own critique : the pear jam is tarter than i expecteed, perhaps due to the lemon/wine combo / hence the pear flavor is not as evident as it might be w/o / i wd use honey and more vanilla. enough lemon to prevent oxidation, and save the chardonnay for drinking / smile

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  6. Well, it sounds interesting. We used that no or low sugar pectin when putting our jams up. It took weeks but the last I checked on the cherry preserves they finally set up. Before we were done canning I was using 2 or 3x the pectin dose that the recipes enclosed with the pectin recommended. We used one early batch of “runny” cherry preserves atop some pancakes. Oh my! Good stuff!

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