monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
I made this salad for supper tonight, as I do quite often in the summer, and it occurred to me that I could also post it here. My version is a slight evolution (or more accurately devolution?) of this 2008 Canadian Living recipe. I also use the dressing/vinaigrette on normal salads.

Accessibility and dietary notes )

Ingredients and directions )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
A new deli has opened in my neighbourhood recently, and a couple of weeks ago I stopped in to check it out. As soon as I ordered my vegetable sandwich, the owner had me pegged as a vegetarian, and she spent the rest of my wait for my sandwich explaining the vegetarian options she already offered, and asking me for my suggestions. She tried to induce me to try some roasted red pepper-smoked gouda soup, but my takeout preferences run to things I can't make nearly as well myself (like amazing delicious sandwiches on massive sesame-challah buns) and soup doesn't fit that category. However, having determined that roasted red pepper-smoked gouda soup is a thing, I decided to make some.

I used this recipe as a guideline, and came out with some pretty delicious soup. If the prospect of grating up a bunch of fancy cheese and melting it into a pot of pureed veggies sounds like something you'd enjoy, this is definitely a soup for you.

Dietary note: This is largely vegetarian, depending on your tolerance for cheese that may use animal rennet. If you only eat rennet-free cheese and rennet-free smoked gouda is something you can get your hands on, not a problem. If not, I'm afraid the cheese is what makes this soup (although you might be able to get something similar in taste with a combination of liquid smoke and some kind of sharp white vegetarian cheese).

Accessibility note: This is a pretty easy soup chopping-wise; it's pureed, so no need to be finicky about chopping the veggies. It does require an immersion blender (or at least some kind of blender) and opening some jars, though.

Smoked Gouda, Roasted Pepper, and Tomato Soup )
killing_rose: Don't you think every kitten figures out how to get down whether or not you ever show up? (Kitten)
[personal profile] killing_rose
Yesterday, I discovered ten different peppers in our fridge. (Not counting the sweet bell peppers.) Eight of some long and red and pointy variety. One that looked like a jalapeno. One that looked like a red version of a jalapeno.

Now, if you are a pepper fanatic, this would probably be a great state of affairs. As we have three in the house (myself included) who don't handle spice nor capsicum all that well...

Well, the peppers from our CSA have been collecting.

Last week, with an orange variety of pointy-long-pepper, I discovered that I could get it mild enough for my house to handle it cooked. Yesterday, I started the same process with the ten peppers.

When it was one pepper, it was easy enough to just let the two sides denature, and it was pretty quick. With multiple, they're still denaturing.

So with one pepper. First, find gloves, and put them on. Then: 

*Take the top off, split in half, and de-seed and pith. Wash it under warm water, while popping all the bubbles. (According to the source I originally went off of, this is where the capsicum is located, so it won't properly denature if you don't do this.)

*Then chop it up, put it in a glass measuring cup, and pour enough whiskey over it to cover. (You can do this with any alcohol, apparently; JD is the one form of booze we can all agree on. So.) 

*Leave it to sit about an hour to three. Taste it; when it's mild enough for you, it's done. Pour off the whiskey and, if you have someone who LIKES spice/capsicum, hand it to them to drink.

With a larger batch of peppers, the process still starts the same. Except, when you chop it up, put it in a canning jar. I filled a quart jar full. As I'm cheap and not wasting that much booze, stick to about 2 shots, and rotate the jar.

I've had it right side up, upside down, and am currently rotating it side to side. It's definitely taking longer than if you do this pepper by pepper, but it's about 75% of the way to house-edible, and my housemate really likes the flavored whiskey.

I will caution that if you don't handle capsicum well, large amounts of processing should probably be handed off to someone who does, as I could not breathe by the time I was finished yesterday.

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