Not that long ago, in this post, I said ‘no more cookbook until we make 5 things out of each of the 20+ cookbooks we already have. Since than, however, I had a wedding anniversary and a birthday get in the way of my resolution. Technically, I did not buy any new books.
The first to break the rule was none-other-than my husband. Seven years of marriage warranted a copy of this book and breaking this rule and really any rule I ever came up with. I’m not saying I don’t like it; just noticing that blog-rules do not deter the man from breaking rules. The second rule breaking was so right on and such a double yet unrelated incident that it can’t even count as a rule-breaking. A family member and my best friend from law school got me the same book- this one. I have been dreaming about touching my own copy of David Tanis’s book since I finished reading the Alice Waters bio. A long time coming and to make up for all the time, I now have two copies. One of these will turn into another book- what should it be?
New rule and new books aside, I am on the second soup from the Moro cookbook and I am loving it.
Garlic Soup, a traditional Spanish Dish
Ingredients: 4 tablespoons olive oil; 4 large garlic bulbs, broken into cloves, skins kept on; 3 oz cooking Chorizo, small dice; 1 teaspoon fresh thyme leaves; 1/2 teaspoon smoked Spanish paprika; 4 cups chicken stock; 4 eggs, organic poached right before serving; 4 large slices of a hearty crusty bread, toasted right before serving.
Heat the oil in a pan large enough to hold the garlic cloves in one tight layer. When the oil warms up, add the garlic cloves and gently cook on a low flame until the skins are golden brown. This cooks the garlic slowly and softens it the same way that roasting it would. Stir often and about 20 minutes later check the inside flesh- it should be soft.
Remove with a slotted spoon and allow it to cool enough to handle with your fingers. When cool enough, discard the skins from the garlic cloves by squeezing out the flesh out by hand. Place the garlic flesh in a small food processor.
Puree into a very smooth paste. It will be thick, creamy, almost looking like hummus.
Be sure you removed all of the garlic skins from your pan. Add another splash of oil if you discarded most of it with the garlic. Turn the stove back on on medium and add the chorizo. Cook until caramelized and crisp. Add the thyme and cook for a few seconds stirring. Then add the garlic puree.
Cook for a minute stirring to combine well. Add the paprika and the chicken stock. Bring it to a simmer and allow it to simmer very gently for about 10 minutes.
Just a couple of minutes before you serve, get your eggs poached and bread toasted. Then serve like this.
Poaching an egg is one of those things you can think you got down and still botch every now and then. A tall pot full of water helps- the distance that the egg travels when it plunges in the water matters-the longer it has to go, the more likely to return itself to en egg-like shape. A good amount of salt and vinegar in the water also helps. I never measure- generous depending on how big your pot is. The goal is a cooked but perfectly runny yolk.
This makes 4 portions, but don’t feel obligated to serve it in one seating. It is fabulous the next day.
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