This week in the Miyasaki-Renquist kitchen

Kim or Matt related , Photo essay February 25th, 2008

A photo essay

More accurately, this should be titled “Last week in the Miyasaki-Renquist kitchen,” but   you know how these things go.   Anyway. . .

It all starts with veggie stock. Assorted aromatics and flavor components, plus chicken fat skimmed off last week’s chicken soup to brown the veggies.

stock fixings

Everything goes into our dutch oven (Matt’s favorite pot) with water to simmer for a while.

stock simmers

When done, the house smells lovely (and is warm). We have many potential uses for the stock; this week, the plan is to split it. Half goes into into risotto:

risotto

Loosely, the risotto is this one, plus some toasted pine nuts.   The remainder of the stock, thinned with water, becomes the base for soup.

kale-chorizo soup

I promise the soup (Portugese greens soup, or caldo verde, with Spanish chorizo and kale, from the Joy of Cooking), tastes better than it looks.   It’s just that chorizo is really, really oily.

What’s next?   Risotto cakes from leftover risotto, perhaps.   And maybe a kale and potato gratin.   Definitely more vegetable stock.   Stay tuned!

5 Responses to “This week in the Miyasaki-Renquist kitchen”

  1. Danielleon 26 Feb 2008 at 7:22 pm

    Wanna come to my house and cook? I never find the time to make these fancy dinners.

  2. kimon 26 Feb 2008 at 9:29 pm

    I could, but I wouldn’t do you any good. My role in this drama is that of sous-chef — translated, I chop. And wash dishes. Sometimes.

    It’s Matt that you need. Son of a chef and all. You could try showing this to Jeff and hinting. . .

  3. Yvonneon 11 Mar 2008 at 6:45 pm

    YUUUUUUUUUUUUUUUM!!!!!!!!! Can we have more food photo essays? Please? Maybe “cooking” can be its own category… mmmmmm……

  4. kimon 11 Mar 2008 at 7:21 pm

    As spring rolls around and the food becomes more photogenic, I imagine further entries like this can be arranged. :)

  5. [...] been extolling the virtues of veggie stock* somewhat obsessively, and in preparation for the stock-less times ahead, Matt and I have been [...]

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