A while ago, I introduced you to Beef Marrow Bones and included a short recipe illustrating an appetizer in which the marrow form certain can be enjoyed as a delicacy by itself. I also mentioned, in that post, that the primary use for beef marrow bones is generally for stocks. As such, as most of my readers will immediately recognize, they are equally useful in the preparation of soups.
One could certainly braise large number beef marrow bones in a suitable liquid, along with other ingredients, and make a great soup that way alone, but, while the result would be very hearty indeed, it would also be necessarily, well… ‘rustic’ in appearance (not that there is anything wrong with that, of course)
Anyway, it is possible to make a soup that has a slightly more ‘elegant’ presentation, and which also allows one to enjoy the pleasure of extracting the marrow separately (rather than have it dissolve in the stock). I did this for the soup you see pictured above by using some pre-roasted marrow bones as follows:
First, I roasted 8 marrow bones and then used five them to make a stock by simmering them at very low temperature (to prevent cloudiness). I also added some vegetable trimmings and a little white wine. I then blanched some bok choy, and grilled slices of mushroom and set these aside. For the final cooking … I sautéed onion in a pot, added my remaining three marrow bones and simmered them in the strained stock for a half-hour or so. Finally, I added the bok choy and mushrooms, seasoned with salt and pepper, then simmered for a just a little while longer and served…
Of late, our supermarket has stocked quite a wide variety of spice and seasoning blends for all sorts of International dishes. This product is made in the Philippines and is meant to result in a Tamarind soup to which you add your own seafood ingredients. For those unfamiliar, Tamarind is used in many dishes to produce a natural sour flavor… However, in looking at the ingredient list, I saw that, while the product does contain Tamarind powder, it comes fairly low on the list compared to Citric Acid which appears as item number two and is, quite clearly, the chief souring agent in this preparation. Generally, I prefer making things from scratch rather than using processed preparations, but once in a while, I end up buying things just ‘to see what this is like’… Continue reading “Foodstuff: Tamarind Soup Mix”
I recently defrosted a rather large bag of baby scallops with a view to doing number of different dishes, and, as I had quite a bit left over, I decided to do a scallop chowder as well. I departed from my usual way of preparing the basic form and decided to use Chinese dried scallops, also known as Conpoy, for the stock base… Continue reading “Scallop Chowder”
When I was a kid, my mother would often make split-pea soup using the bones and scraps leftover from a ham roast. It was a dish I could take or leave back then but I grew to like it more and more and have made it many times as an adult. A few days before writing this post, I came across some smoke-pork shoulders going at half-price and, though they were larger than I would usually buy, the price was too good to pass up and I bought one with a view to making split pea soup for the first time in eons… Continue reading “Split-Pea Soup”
A while ago, Lola Rugula psoted a recipe for a Roasted Garlic and Vegetable Soup. I was surprised I had never ever thought of making soup with roasted vegetables before and I was inspired to try it myself. My version differs quite a bit from Lola’s, and I was mostly ‘playing by ear’, but here you can see what I came up with… Continue reading “Roasted Vegetable Soup”
Today, I am using some of my homemade Simple Kimchi to make a simple, but very tasty, soup. Many people may think of Kimchi as a simply a cold side-dish, or a Banchan (when included as part of a Korean meal). However, it is often used as a cooking ingredient as well. Most notably, it can be added to fried rice, it is used as a primary ingredient in particular types of Korean stews known as Kimchi-jjigae, and is also used in a class of soups collectively called Kimchi-guk.
As with any ‘traditional’ soup, there are as many recipes as there are cooks and, today, I didn’t have in mind any particular Korean recipe, rather, I have simply created a fairly straightforward Pork and onion soup to which I add a good, healthy dollop of Kimchi to give it a sour and spicy finish… Continue reading “Kimchi Soup (Kimchi-guk)”
I happened to have a couple of cans of water-packed Oysters lurking at the back of my kitchen cupboard for quite a while and I decided to use one of them to make a chowder. I toyed around with a couple of different recipe ideas and finally settled on this relatively simple preparation… Continue reading “Oyster Chowder”
I don’t do a lot of hot-pot or fondue meals and when I use stocks or broths in cookery I mostly make it myself from scratch. That being said, though, I do like to keep a bit of commercially made stock on hand for emergencies and, generally, Campbell’s Chicken Broth is my ‘go-to’ product of choice as it is good tasting without a lot of herbal of other flavorings that might limit its use.
Recently, I came across the three products you see pictured above. They are manufactured by Canton, a Canadian company, and although I did not immediately recognize the name I saw, from their website, that they also do a line of prepared fondue and dipping sauces. I haven’t actually tried any of these but I have at least seen them in grocery stores.
In any event, the broth products are manufactured primarily for making fondues and hot-pots and, while I was not interested in buying them for this purpose, I thought I might give them a try to see how they might fare as an ‘emergency’ broth to have on hand… Continue reading “Foodstuff- Canton™ Brand Fondue Broths”
You would be hard-pressed to find a Japanese restaurant that does not have a miso soup somewhere on the menu, and any aficionado of Japanese cuisine will have tried it at one time or another. Strictly speaking, a miso soup could be any soup given an umami boost with the addition of the Japanese fermented soy-bean paste known as ‘miso’ but generally, the soup base is the rich sea-stock called Dashi. There are countless other additions that can be made, of course, but a traditional favorite version simply includes a little tofu, along with scallions and Wakame seaweed. This is the type I will be making for you today… Continue reading “Miso Soup – The Basic Form…”
A good Basic Chicken Stock is essential in the Chinese kitchen but for very special soups and other banquet-quality dishes (Shark’s –fin soup, for instance), a very rich broth known as ‘Superior Stock’, or 上湯 (shàng tāng), is required. Basically, a Superior Stock is prepared using chicken, pork and ham, very often the prized Chinese ham known as ‘Jinhua ham’. A select few other ingredients are used, ginger and scallion usually, but not much else in the way of other vegetables are added. It is a very rich and complex preparation and a good stock can make all the difference between a mediocre dish and one that is truly special… Continue reading “Chinese Superior Stock”