Food, Finds & Forays
Hey there....
How’s your week been? Ours was a little busy. My youngest son had his wisdom teeth removed, all five of them at once. Yes, you read that correctly, five! Things were a little quiet mostly while he recovered though we did enjoy a multi milestone post lockdown lunch on Sunday with friends which was wonderful, cheery and festive. I ended up making my Brown Butter Chai Cake to take along after waking up on Sunday all set for an early morning cook up only to discover some serious gaps in the pantry. I really must get back to doing a proper planned weekly shop, the flying by the seat of my pants method is starting to drive me nuts.
With my 19 year old on soft foods only after his little operation and cooler mornings and evenings beginning to roll around my mind has wandered to soups. I adore soup and love their versatility for using up bits and bobs in the fridge while providing a delicious, healthy and satisfying meal. I’ve shared one with you this week to fill hungry tummies.
With cooler weather coming I’ve found some gorgeous aussie knits to show you. I’ve also found a cool kitchen hack that’s been doing the rounds this week and a new take on a retro fave to try.
Enjoy the rest of your week and have a lovely weekend
And as always if you know someone who'd enjoy a read you can use the link at the bottom to forward it on.
S x
Food
Do you still have your wisdom teeth? We’re a family with none now. Our youngest had his removed last Friday. As a parent it was a strange experience stepping through the doors of the very same, very small suburban hospital in which mine were extracted 33 years ago, albeit with a different surgeon thankfully. Day surgery in covid times is very different from what we’re used to, forcing a brief check in and more perfunctory goodbyes. These days a wisdom teeth patient is returned home hours after their surgery where parents don their Florence Nightingale persona and care for the ‘patient.’ Part of this was catering for the long list of eating do’s and don’ts. Lots of soft food, very little texture, acid and colour. It’s been a stretch. I peeked early with Sophie Hansen’s Winter Sun Soup from her book In Good Company, full of flavour, ginger, garlic and turmeric for healing. From there it went downhill quickly, the menu featuring such sterling culinary offerings as overcooked pasta, eggs for days and fluffy white sliced bread. Then I remembered this old favourite. Thankfully the weather is cool in the evenings here as the seasons turn. Likewise in the northern hemisphere with cold weather lingering, you too may be nursing a ‘patient’ in need of something to fill a belly and heart with a big warm bowl of the best comfort there is…soup.
Potato and Corn Chowder is a bowl of goodness to nourish the body and soul. It’s all those comfort flavours, starchy filling potato, smooth rich cream and sweet corn. It’s delicious served with warm crusty bread, hot buttered toast or just a sprinkle of a flavourful cheese like parmesan or gruyere. I like a dollop of sour cream on top because there’s never enough creaminess and a sprinkle of bacon at the end adds a little hit of texture and saltiness.
Serves 4
INGREDIENTS:
1 TB extra virgin olive oil
3 rashers (approx. 150gm) of bacon chopped
1 leek white part chopped
1 garlic clove finely choppe
1 celery stick finely diced
30 gm butter
1 1/2 TB plain flour
1 cup fresh or frozen corn kernels
2 cups diced peeled waxy potatoes (roughly 2cm dice)
Generous pinch of freshly ground nutmeg
1 tsp of chopped fresh thyme
1 Ltr chicken or vegetable stock
1 C thickened/pouring cream.
METHOD:
In a large heavy based saucepan warm olive oil on medium heat and fry off bacon pieces until almost crispy on edges, they will keep cooking off the heat. Remove bacon with slotted spoon, reserve and keep warm retaining oil and juices from bacon in pan. Turn heat down to low and gently sauté leek for five minutes stirring frequently to prevent browning. Add corn, celery, garlic, thyme and nutmeg and cook for 1-2 minutes until fragrant. Add butter, melt and stir through veggies to coat. Sprinkle in flour and stir to combine thoroughly and cook off flour for a couple minutes. Pour in a small amount of stock whisking to combine with the veggies and roux ensuring there’s no floury lumps. Tip in potatoes and remaining stock stirring gently to combine. Bring to a simmer, still over medium to low heat. The liquid should reduce and thicken to a consistency of a soup that’s simmered for hours. Simmer for 30 minutes stirring occasionally to prevent sticking on the bottom but go gently to keep the potatoes in shape. When ready to serve, stir through cream, and stir lightly to combine but still carefully for those little spud cubes.
Serve with a sprinkling of the bacon and top with a dollop of sour cream and or grated cheese such as parmesan or gruyere.
NOTES:
Instead of sprinkling the bacon on top you can stir it back through the soup which is super tasty.
Finds & Forays
Remember that time I tried my hand at fashion blogging? I shared my favourite shirts from Australian owned and made label, Irving & Powell. Well clearly I love a fab Aussie lady owned business and my latest find is a goody. Iris & Wool is the baby of gorgeous Emily Riggs. A super impressive young woman who lives in the south Australian outback with her farmer hubby and their kids. Em champions Australian wool from their sheep station, designing and selling gorgeous Aussie merino jumpers/sweaters. I’ve got my eye on this one and am squirrelling away my pennies. I have one of her previous lovely tops and they’re so soft, maybe this will be this winter’s jumper splurge, or maybe an early mother’s day pressie.
I love a good kitchen hack, have you seen this one doing the rounds this week? It’s a definite keeper. I think it would work with cups too.
I remember as a kid Chinese take away seeming very exotic and adventurous. It was my favourite take away treat over pizza and fish and chips. I came across this new take on the retro classic, my personal favourite, by Poh Ling Yeow. I love her recipes and can’t wait to try this one. I’ll serve it with Lucy Tweed’s most excellent fried rice recipe, the only one I make. I’ve tried to find a link for you but alas it doesn’t appear to have left it’s lil footprint anywhere in the digital world, but seriously her book should be in every kitchen, it’ll be that much loved dog eared book you turn to frequently.
PS: Is there anything you'd like to ready about, a recipe you'd like me to work on, or a find you'd like to share? Feel free to hit reply below, lets chat x
