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Lacto- ovo- pesci?
What's the word for someone who doesn't eat red meat or chicken, but does eat eggs, milk/cheese, and fish? Well, whatever the word is, that's what Juliet and I are, at least for the past several months. We finally read one too many stories about the mistreatment of animals in factory farms, and decided to try a nearly-meat-free existence for a while. So far it's been easier than we expected...especially since we're still eating fish. We're eating even more fish than we used to, and more pasta. Trouble is, there are big issues with fish, too (see the
Monterey Bay Aquarium Seafood Watch for example. Plus, we haven't quite managed to match the variety of food that we used to enjoy. We're gradually adapting, though...plus we eat meat or fowl in some circumstances, like when we're at a dinner party where it's served, or, um, when it's on a menu and it looks really really good. Ahem.
We may end up backsliding a bit by eating some meat from sources that are supposedly better (in the sense of just killing the cows and birds, not torturing them for months first). We'll see.
Recipe: Carrot-Ginger-Orange soup
Juliet and I are very proud of our carrot-ginger-orange soup. We often make it for dinner parties, and sometimes we cook up a batch just for ourselves. It's pretty easy, and we think it's among the best soups we've ever had! Here, for the first time, is the recipe (which is loosely based on "Cream-of-almost-any-vegetable soup" from James McNair's soups cookbook).
We do all of this in a pressure cooker---it's a single-pot meal. Ingredients are olive oil, 3 c. leeks, 2 T. fresh ginger, 3 lbs. carrots, 1.5 c. vegetable broth, 2 c. orange juice, 1/2 c. milk, and salt and pepper.
That's all there is to it. Takes about an hour, but half of that is cooking time. Serve with bread.
- (1) Heat 1/8 cup olive oil
- (2) Add 2 to 3 cups chopped leeks (2 large leeks, or 3 regular leeks)
- (3) Add 2 Tbs. fresh chopped ginger
- (4) Saute leeks and ginger until leeks are very soft (about 15 minutes)
- (5) Add 3 pounds carrots, either sliced or "baby carrots"
- (6) Add 1 to 2 cups concentrated vegetable broth (we use a frozen, concentrated broth)
- (7) Put the lid on the pressure cooker and cook for about 20 minutes
- (8) In batches, use a blender to puree until smooth
- (9) Add 2 to 3 cups orange juice
- (10) Add 1/2 cup nonfat milk
- (11) Add salt and pepper to taste (we recommend lots of pepper).
A few tips. (1) use as much of the dark green part of the leeks as you want, but make sure it's well washed: mud has a way of working its way down between the leafy bits. By the way, you can just slice the leeks, you don't need to chop them: while they're sauteing, they'll fall apart. (2) You can do this without a pressure cooker---just add 1 c. of water, and cook in a big pot. (3) Our ideal is to have the carrot taste, ginger taste, and orange taste all about equally prominent, but we've done the soup without the ginger, without the orange juice, and without either, and those options all work too; indeed, the McNair recipe has neither OJ nor ginger (and it also has a lot of butter instead of a little olive oil, and cream instead of milk).