More White Fluffy Stuff, Anyone?

...followed by negative temperatures, according to the predictions I see. Whatever. Winter in New England. Moving right along!

That only makes me want to work on my soup recipes. I've been eating ratatouille lately, but I'm craving that staple of Vietnamese home food, curried chicken soup (Ca Ri Ga). I haven't quite got the spices to my liking yet, but I'm close. Also it has the advantage of being something I can cook in my fabulous, family-size rice-cooker. Although I love the thin, clear, angel-hair like mung bean noodles that are traditional with this, I find that detail too much of a hassle at home -- mostly because whenever I cook those noodles, I make a big hot splashy boiling-water mess. Rarely do I create true kitchen disasters, but for some reason, these noodles trigger the jinx! So, rice is my go-to happy substitution for soup. It works for me.

Another variation on the recipe is that I simply prefer my chunks of carrot & potato smaller. I realize you run the risk of the chunks falling apart, but I'm just fine with that risk; it will still taste good and will actually fit in my spoon this way (and that's keeping in mind I use a big spoon when eating this soup).

I'm thinking about cooking lamb soon, as well. Been a while since I've cooked lamb, so maybe a roast with lots of carrots and potatoes and parsnips. If it turns out photogenic as well as edible, I'll try to remember to post a recipe & a photo here.

And now, back to my garden catalogs...


- Posted from my iPhone...