looks beautiful Dragonsfire, i'm trying to imagine beetroot haddock and habs though, and i just cant imagine what those flavors would taste like together 
food The Soup Thread
- Thread starter geeme
- Start date
Guatemalan Insanity Pepper said:looks beautiful Dragonsfire, i'm trying to imagine beetroot haddock and habs though, and i just cant imagine what those flavors would taste like together
lol, Unique, does not take away from Haddock. If your not a fan of Beetroot then probably wont work for you.
Squash soup
Used 1/2 of each Squash
Seasoning
Chipotle
Smoked paprika
Dried Ginger
Seasoning mix
Salt
Bay leaves, mine that I dried.
Cumin
Porcine Mushrooms
Couple cloves garlic.
Used 1/2 of each Squash
Seasoning
Chipotle
Smoked paprika
Dried Ginger
Seasoning mix
Salt
Bay leaves, mine that I dried.
Cumin
Porcine Mushrooms
Couple cloves garlic.
Salmon added to my Squash soup 
I can dig! Any curry and or spices?
Jut the base I posted before, just adding to the base mix I did.
Squash soup
Used 1/2 of each Squash
Seasoning
Chipotle
Smoked paprika
Dried Ginger
Seasoning mix
Salt
Bay leaves, mine that I dried.
Cumin
Porcine Mushrooms
Couple cloves garlic.
Thanks!
Squash soup
Used 1/2 of each Squash
Seasoning
Chipotle
Smoked paprika
Dried Ginger
Seasoning mix
Salt
Bay leaves, mine that I dried.
Cumin
Porcine Mushrooms
Couple cloves garlic.
Thanks!
Ive got chuck roast and veggie soup cooking atm. This is more like a pot roast but eats more like a soup by the time its ready.
Baby Yukon gold taters
Fresh green beans
Cabbage
Portabellas (fresh)
Shiitake mushrooms (fresh)
Mushroom powder blend from MySpiceSage
Kitchen Basics no salt added beef stock
Couple bay leaves and black peppercorns
Onions and garlic...of course
Gochu...not using any this time but its excellent that way too
Pearled barley cooked separately on the side but added to the bowl at serving time.
Will take pics when i add the veggies. Right now its just a well browned chuck roast cooking in the stock.
Baby Yukon gold taters
Fresh green beans
Cabbage
Portabellas (fresh)
Shiitake mushrooms (fresh)
Mushroom powder blend from MySpiceSage
Kitchen Basics no salt added beef stock
Couple bay leaves and black peppercorns
Onions and garlic...of course
Gochu...not using any this time but its excellent that way too
Pearled barley cooked separately on the side but added to the bowl at serving time.
Will take pics when i add the veggies. Right now its just a well browned chuck roast cooking in the stock.
Meat is tender and first veggies added. Red cabbage will be next.
I couldn't help myself. I had to add a little gochu at serving. I love red cabbage still slightly crunchy in beef soup
Nice, love red cabbage, need to make some again
Haddock Blue cheese mushroom Soup. Precooked potato mushroom base. Second one is Scallop/Shrimp soup, same base.
Turkey Soup.
Drumsticks slow cooked then removed from bone. Smoked cheddar inserted, couple stirs and its melted.
Turkey Soup.
Drumsticks slow cooked then removed from bone. Smoked cheddar inserted, couple stirs and its melted.
Today is Kimchi Jjiggae!!!!
Slightly different than authentic because i only had pork tenderloin and some Vietnamese style pork meat balls. Fattier cuts of pork are kinda better for this but it is what it is. Im out of tofu too so ...Oh well.
About a 1lb of thinly sliced pork tenderloin marinated in soy, mirin, minced garlic, gochu and ginger.
Around 12 pork meat balls (11oz)
1 medium white onion
4-5 green onions (reserve green part til the end. White part goes in with the regular onions)
Almost 2 cups of chopped VERY well fermented kimchi. (Mix of Taiwanese cabbage, radish, carrot and nappa)
1 tube of Riken sardine and kelp dashi powder.
1-2 tbs mild gochu flakes
About the same amount of Gochujang
About 3 cups of water from rinsing the rice. (use rice water from 2nd and 3rd rinse or after)
A little toasted sesame oil
Now, most places put the pork directly into the boiling stock...I DONT
I first brown the pork just a little in regular sesame oil or Rice Bran oil. Pork balls can go in at the same time.
After the pork is no longer pink add the kimchi and half the onions....Stirfry for a few minutes
Add about a heaping tbs of gochujang and stirfry for a couple more minutes ( really depends on what kind you got. Some are too sweet and some are too spicy)
Add the water just until it almost covers the pork and kimchi
Add the gochu and dashi powder bring to a boil
I dont cook mine as long as some but longer cook times really bring out the kimchi flavor into the broth. Main thing for me is i dont want my cabbage turned to mush
Add remaining onions and boil a couple more minutes.
Taste it...you might need a tiny bit of sugar to offset the sour just a very small amount. Some of the sweetness of the onion may have been enough.
Pour about a 1/2 tbs of toasted sesame oil on top and the green part of the green onion.
Stir and serve immediately with a nice short or medium grain rice!!!!
Yeah....you guessed it....Just gunna have to wait on pics again. My rice is soaking now and the pork is marinating.
Slightly different than authentic because i only had pork tenderloin and some Vietnamese style pork meat balls. Fattier cuts of pork are kinda better for this but it is what it is. Im out of tofu too so ...Oh well.
About a 1lb of thinly sliced pork tenderloin marinated in soy, mirin, minced garlic, gochu and ginger.
Around 12 pork meat balls (11oz)
1 medium white onion
4-5 green onions (reserve green part til the end. White part goes in with the regular onions)
Almost 2 cups of chopped VERY well fermented kimchi. (Mix of Taiwanese cabbage, radish, carrot and nappa)
1 tube of Riken sardine and kelp dashi powder.
1-2 tbs mild gochu flakes
About the same amount of Gochujang
About 3 cups of water from rinsing the rice. (use rice water from 2nd and 3rd rinse or after)
A little toasted sesame oil
Now, most places put the pork directly into the boiling stock...I DONT
I first brown the pork just a little in regular sesame oil or Rice Bran oil. Pork balls can go in at the same time.
After the pork is no longer pink add the kimchi and half the onions....Stirfry for a few minutes
Add about a heaping tbs of gochujang and stirfry for a couple more minutes ( really depends on what kind you got. Some are too sweet and some are too spicy)
Add the water just until it almost covers the pork and kimchi
Add the gochu and dashi powder bring to a boil
I dont cook mine as long as some but longer cook times really bring out the kimchi flavor into the broth. Main thing for me is i dont want my cabbage turned to mush
Add remaining onions and boil a couple more minutes.
Taste it...you might need a tiny bit of sugar to offset the sour just a very small amount. Some of the sweetness of the onion may have been enough.
Pour about a 1/2 tbs of toasted sesame oil on top and the green part of the green onion.
Stir and serve immediately with a nice short or medium grain rice!!!!
Yeah....you guessed it....Just gunna have to wait on pics again. My rice is soaking now and the pork is marinating.
I could eat this several times a week.
Crumbled some nori on top
Crumbled some nori on top
Looks Great
I ran out of kimchi actually. Needed more but otherwise its as good as any ive tried at a Korean restaurant. Pork neck bones make a WONDERFUL jjigae too. Cook them until tender and debone. Reserve some of the water from cooking the neck bones and skim off some off the fat if needed.
Make the kimchi stew minus the meat but using the neck bone stock instead of water.
Add the neck bone meat at the very end.
I always sample kimchi jjigae when i first visit a Korean restaurant. I make sure they understand i like my food pretty authentic. I make double sure if i order Jjamppong because they often think its too spicy for us white folk. The look on their face is priceless as i devour the soup like i was starving.
My first time at a new Korean place i noticed the jjigae was different, very good but different. I knew they used neckbone meat instantly and asked the waitress. She couldn't believe i knew or even knew how to make kimchi jjigae. Meaty side cuts of pork belly or country style ribs though are hard to beat. I use mostly country style ribs because its cheaper than pork belly and has just the right amount of fat.
Make the kimchi stew minus the meat but using the neck bone stock instead of water.
Add the neck bone meat at the very end.
I always sample kimchi jjigae when i first visit a Korean restaurant. I make sure they understand i like my food pretty authentic. I make double sure if i order Jjamppong because they often think its too spicy for us white folk.
The look on their face is priceless as i devour the soup like i was starving.My first time at a new Korean place i noticed the jjigae was different, very good but different. I knew they used neckbone meat instantly and asked the waitress. She couldn't believe i knew or even knew how to make kimchi jjigae. Meaty side cuts of pork belly or country style ribs though are hard to beat. I use mostly country style ribs because its cheaper than pork belly and has just the right amount of fat.
Broccoli Soup.
Chicken stock, Seasoning Mix, Dried tomato and red peppers Chipotle , peanut butter (peanuts are legumes for those that need a reminder), Brown Rice.
Chicken stock, Seasoning Mix, Dried tomato and red peppers Chipotle , peanut butter (peanuts are legumes for those that need a reminder), Brown Rice.