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.
Everything goes into our dutch oven (Matt’s favorite pot) with water to simmer for a while.
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:
Loosely, the risotto is this one, plus some toasted pine nuts. The remainder of the stock, thinned with water, becomes the base for 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!