historians.social is one of the many independent Mastodon servers you can use to participate in the fediverse.
Historians.social is open to all who are interested in history.

Server stats:

302
active users

#cooking

70 posts52 participants0 posts today
Continued thread

Jackfruit leaf pasta

Fresh pasta dough recipe from the Silver Spoon plus 1 1/2T jackfruit leaf powder (+1 1/2 cashew yogurt to ferment)

Dressing: stems/leaves of red veined sorrel, Fukushu kumquat (whole), olive oil, pasta water, grated piave vecchio, few cranberries, pinch salt

I made this soup for dinner tonight, and it came out really good! I used poultry sausage instead of pork to cut down on the fat content, and diced tomato instead of crushed because that's what we had. And baby kale. Otherwise, I followed the recipe pretty closely.

Kid-me would have hated almost everything about this soup, but adult-me likes it a lot :)

Tomorrow's lunch is totally going to be half a grilled cheese sandwich and some of this soup.

cravingcalifornia.com/tomato-a

Craving California · Tomato and White Bean Soup with Sausage, Swiss Chard and Parmesan BrothThis soup is brimming with tomatoes, beans, pasta, sausage, wilted greens and broth infused with fresh rosemary, thyme and parmesan rind.
Continued thread

Use a stick blender, a food processor or a vegetable mill to blend everything smooth.

Season as needed with salt and pepper.

Thicken either using the butter and flour to make a roux or cornstarch and water to make a slurry, in either case incorporate into the soup.

Continued thread

Stand upright on kitchen foil, fold the foil over into a packet as well sealed as can be managed, roast at 200°C/400°F/gm6 for ~30 minutes. When cool enough to handle squeeze the soft cloves out of their paper skins.

Finely slice the onions and soften in 2 tbsp oil until beginning to caramelise.

Add the peeled and finely sliced fresh garlic cloves if using and the herbs and cook 2 minutes.

Add the stock, bring up to a simmer and cook on low heat for ~30 minutes.

Roasted Garlic Soup

4 large heads garlic
3 large cloves garlic (optional)
2 large onions
1 tablespoon mixed dried herbs
3 bay leaves
2 l vegetable stock
Either 80g butter and 40g flour OR 2 tablespoons corn starch.
Oil
Salt
Pepper

Cut the stem end off of the garlic heads to expose the tips of the cloves. Put a pinch of salt in each and a little oil.