Saturday in San Francisco....
Jan. 10th, 2009 04:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thoreauDavid and I had a lovely day - starting with breakfast with the Adorabears - (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sfleatherbear and bibliocub) - then after getting home to pick up Miss Kate - a long walk through the city including a stop in Japantown where we met Racheal - who was just taken with Miss Kate, and the feeling was mutual.
The crockpot has been humming all day long prepping Roasted Tomato Beef Vegetable Soup. Between roasting the tomatos last night - and the cooking of the soup all day long - it's safe to say that we're experiencing a sensory foodgasm here at Muffin Penthouse. Paully is coming by later - and we'll chow down.
Roasted Tomato Beef Vegetable Soup
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
3 cups roasted tomatoes - diced (see Michael Chiarello's recipe here)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
2 large leeks chopped into rings
1 cup of thick chopped celery
1 cup of thick chopped Nantes Carrots
5 bunches of bok choy - seperated
1.5 pounds chopped super lean stew meat
1/2 cup Asiago cheese, freshly grated
To the cabbage I sprinkled paprika, ground cumin and a sprinkle of extra virgin olive oil and I sealed in a tupper and put it away for the night.
In the morning.... Warm the olive oil in a large pot over medium-high heat. Stir in the salt and potatoes and stew meat. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and leeks and cook for another minute or two.
Add beef stock into crockpot, with crockpot on low. Add bok choy and cabbage strips and stir. Then add the ingredients from the large pot - the deglaze the meat/potato pan with a little beef stock - and make sure to add that to the crock pot. Then simply stir to mix things up then leave it in the crockpot for 8 hours on low. This recipe calls for a large crockpot - mine is not quite large enough to hold all these ingredients.
At the four hour point - you might give it a stir and test for seasonings (salt and pepper) Today's batch didn't require a thing - it was MOST yummy.
I make a lovely sourdough loaf to serve with it. Serve the soup hot with a generous dusting of cheese.
The Adorabears!
Rachael and Miss Kate (Photo by David)
sfleatherbear and bibliocub) - then after getting home to pick up Miss Kate - a long walk through the city including a stop in Japantown where we met Racheal - who was just taken with Miss Kate, and the feeling was mutual.The crockpot has been humming all day long prepping Roasted Tomato Beef Vegetable Soup. Between roasting the tomatos last night - and the cooking of the soup all day long - it's safe to say that we're experiencing a sensory foodgasm here at Muffin Penthouse. Paully is coming by later - and we'll chow down.
Roasted Tomato Beef Vegetable Soup
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
3 cups roasted tomatoes - diced (see Michael Chiarello's recipe here)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
2 large leeks chopped into rings
1 cup of thick chopped celery
1 cup of thick chopped Nantes Carrots
5 bunches of bok choy - seperated
1.5 pounds chopped super lean stew meat
1/2 cup Asiago cheese, freshly grated
To the cabbage I sprinkled paprika, ground cumin and a sprinkle of extra virgin olive oil and I sealed in a tupper and put it away for the night.
In the morning.... Warm the olive oil in a large pot over medium-high heat. Stir in the salt and potatoes and stew meat. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and leeks and cook for another minute or two.
Add beef stock into crockpot, with crockpot on low. Add bok choy and cabbage strips and stir. Then add the ingredients from the large pot - the deglaze the meat/potato pan with a little beef stock - and make sure to add that to the crock pot. Then simply stir to mix things up then leave it in the crockpot for 8 hours on low. This recipe calls for a large crockpot - mine is not quite large enough to hold all these ingredients.
At the four hour point - you might give it a stir and test for seasonings (salt and pepper) Today's batch didn't require a thing - it was MOST yummy.
I make a lovely sourdough loaf to serve with it. Serve the soup hot with a generous dusting of cheese.
The Adorabears!
Rachael and Miss Kate (Photo by David)
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2009-01-11 01:21 am (UTC)no subject
Date: 2009-01-11 03:05 am (UTC)no subject
Date: 2009-01-11 06:18 am (UTC)