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.
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!
Wanna come to my house and cook? I never find the time to make these fancy dinners.
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. . .
YUUUUUUUUUUUUUUUM!!!!!!!!! Can we have more food photo essays? Please? Maybe “cooking” can be its own category… mmmmmm……
As spring rolls around and the food becomes more photogenic, I imagine further entries like this can be arranged. :)
[…] been extolling the virtues of veggie stock* somewhat obsessively, and in preparation for the stock-less times ahead, Matt and I have been […]