Rosie has been in a soupy mood lately.
If you recall, I made my version of Tortilla Soup the other day.
If you recall, I made my version of Tortilla Soup the other day.
Soup ingredients:
Maitake mushrooms
minced garlic (about 1 TB)
ginger juice
minced ginger
Tamari soy sauce (1 TB)
Rosie hint #146: Keep ginger frozen in 1 inch cubes
. When ready to use, nuke frozen cubes about 20 seconds.
Then you can squeeze the juice out.
Maitake mushrooms
minced garlic (about 1 TB)
ginger juice
minced ginger
Tamari soy sauce (1 TB)
Rosie hint #146: Keep ginger frozen in 1 inch cubes
. When ready to use, nuke frozen cubes about 20 seconds.
Then you can squeeze the juice out.
Unfortunately, you can't hear the sizzle because the fan is too loud.
Here's when I made some really excellent crispy rice soup.
Here's when I made some really excellent crispy rice soup.
Hi Rosie, faithful reader here. Where can I find your beef and chicken consomme recipes? I look forward to your blog, pictures, videos and the dogs, love the dogs. Thanks!
ReplyDeleteLooks interesting, Rosie. Especially the second picture. Wink, wink.
ReplyDeleteAh, Asian soups are such delicious simplicity. This one and the heartier totilla soup were beautifully constructed. I hope all your readers try them both. Isn't Miatake what we call hen o' the woods?
ReplyDeleteHi, Barbara. My chicken consomme recipe is here:
ReplyDeletehttp://www.kitchensaremonkeybusiness.com/2010/01/rosie-makes-chicken-stock.html
And no, you don't have to use the feet, but my neighbor had just given me some. Whenever I cook a hen, I always save the carcass in the freezer. Same when I bone a chicken. Then I always have the fixin's for stock.
The beef consomme here:
http://www.kitchensaremonkeybusiness.com/2009/03/rosie-makes-beef-stock-then-transforms.html
Marilyn, get your mind out of the gutter!
And yes, zzzadig, maitake is called hen o' the woods.
See here for more info:
http://www.kitchensaremonkeybusiness.com/2010/02/mr-hawthorne-and-rosie-have-hankerin.html